FOOD
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD.
851.9666
EAT SMOKED FISH-LIVE BETTER
OPEN MON. THRU SAT. 9-6
SUNDAY 8-3
SABLE
PILLAR ROCK
SOLID WHITE MEAT
TUNA
$1.29
4-Can Limit
NOSH TAILS
$1.99
EA.
Limit 2 Lbs.
LB.
SPECIALS JUNE 26-27-28 3 DAYS ONLY
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
Look for this emblem and be a name
Association who sells only the finest of
not a number by shopping at a
select kosher products which are
member market of the Detroit area
certified kosher by a recognized
Retail Kosher Meat Dealers
Orthodox rabbinical council.
4TH OF JULY
SPECIALS
SUNDAY, JUNE 28th THROUGH
FRIDAY, JULY 3rd
EMPIRE FROZEN
TURKEY BREAST .
11111111111111111111
EMPIRE FROZEN
CAPONS
1111111111111111111111111111
1111111
I
$1.99
I
lb.
lb.
11111111 $ 2129
EMPIRE FRESH
BONELESS & SKINLESS CHICKEN BREASTS
wome $ 411■99/lb.
This Week Exclusively at:
COHEN'S KOSHER MEAT & POULTRY MARKET
6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
PHONE 932-3930 & 932-3931
OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR
OVER 70 YEARS. MICHAEL COHEN, OWNER-OPERATOR
STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00-6:00
Friday 9:30-3:00
OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY
PANASONIC !N s mo po u t K 2 BRUSH
BREAD MAKERS $19488 TOOTHBRUSH 59 98
SEIKO WATCHES Cuisinart
40-50% OFF sLT. FOOD PROCESSORS
MONT BLANC PENS BRAUN &NORELCO ELECTRIC SHAVERS
40% OFF
SUGG. LIST
K-45 KITCHEN-AID MIXERS
NOW ONLY $169.88
RCA-ZENITH TVs
PHONE ANSWERING MACHINES
SWISS ARMY KNIVES
OSCAR BRAUN'S
LINCOLN TOWERS SUITE 111
968-5858
15075 W. Lincoln (101/2 Mile) Mon. thru Fri. 10-4
One Block East of Greenfield CLOSED SAT. JULY & AUG.
.72
FRIDAY, JUNE 26, 1992
RA•AN
Sport
Glasses
40% OFF
Essential Recipes
Continued from Page 70
raise temperature to medium-
high and repeat skimming
procedure. Add carrots, celery,
potato and seasonings. Cover
with lid, slightly askew, and
lower to a simmer. Cook for 1
hour, add fresh parsley leaves
(stems are better) and con-
tinue cooking uncovered for 1
hour more.
Remove chicken, onion, and
bag of seasonings.
Remove skin from onion
and mash with fork. Return
to soup.
Debone chicken and add
small chunks back into soup
(or save some for chicken
salad). Discard bag of
seasonings.
Cook thin noodles (yolkless
are available) according to
package direction. Ladle
soup, chicken chunks, carrot,
celery and potato chunks over
noodles.
Cool soup before refrigera-
tion. Additional fat is easily
removed after soup is cold.
Mexican Chicken Soup Var-
iation: Add 1 teaspoon ground
cumin and 1/2 teaspoon dried
red pepper flakes to chicken
stock. Serve over rice with
freshly chopped green pepper.
HERB BLEND
A good all-purpose dried
herb blend. Can be pre-mixed
in larger quantities. Use on
grilled chicken, steamed
vegetables, soups, etc.
2 tablespoons crushed
rosemary
2 tablespoons chopped
basil
1 tablespoon sage
1 tablespoon summer
savory
1 /2 tablespoon lavender
flowers (health store
product)
1 /2 tablespoon crushed
fennel seed
Combine all ingredients.
Keep covered for future use.
mayonnaise
Mix yogurt, mayonnaise
and herb blend in a small
bowl, cover and refrigerate for
about 30 minutes.
Peel and cube pears and
sprinkle with lemon juice.
Toss with chicken chunks.
Blend well with dressing.
SOFT HERBED
POLENTA
WITH MUSHROOMS
1 cup finely chopped
yellow onion
1 /2 cup chopped canned
button mushrooms
1 tablespoon finely
chopped garlic
1 /4 cup olive oil
4 cups flavorful chicken
soup
1 cup Chardonnay
1 1/4 teaspoons herb blend
1 cup coarse yellow
cornmeal
salt and ground white
pepper
1 /3 cup Parmesan, finely
cubed
In a large sauce pan, saut,e
onion, mushrooms and garlic
in olive oil. Add stock wine,
herb blend and bring to a boil.
Stir in cornmeal slowly with
wooden spoon. Reduce heat
and simmer for 10 minutes,
stirring regularly. Polenta
should be thick and smooth.
Just before serving, add N,
cheese and stir vigorously.
Spoon onto warm plates with
sprig of basil.
CHEESE BLINTZ
WITH PINEAPPLE
The Palmaire Spa serves
this at breakfast and lunch.
Crepe:
1 /2 cup whole wheat
flour
1 /4 teaspoon salt
5 egg whites
1 cup skim or low fat
buttermilk
.
.
Interiors by
Ruth Schwartz
A.S.I.D.-I.F.D.A.
"design ideas
to suit your
lifestyle"
• FURNISHING
• CONSULTATION
• FINE ART
30 years experience
Please call
352-2264
SOUP CHICKEN SALAD
2 cups cooked chicken,
cut into chunks
1 cup cubed fresh, ripe
pears
1 tablespoon lemon juice
1 /2 teaspoon herb blend
1/2 cup plain low-fat
yogurt
1 /2 cup non-fat
CD
1 tablespoon safflower oil
Combine dry ingredients.
Beat egg whites until fluffy.
Add milk and oil to egg
whites. Add liquids to dry in-
gredients and stir until
smooth. Batter will be thin.
Drop on a non-stick griddle,
using about Y3 cup per crepe.
Continued on Page 74
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