I FOOD

EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS

Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.

Look for this emblem and be a name
not a number by shopping at a
member market of the Detroit area
Retail Kosher Meat Dealers

SUNDAY, JULY 12th THROUGH
FRIDAY, JULY 17th

SUMMER
SPECIALS

EMPIRE FRESH FROZEN

KOSHER TURKEY LOWER QUARTERS

I ...Iwo Isam69 C /lb.

U.S.D.A. CHOICE

KOSHER BONELESS CHUCK ROAST ..

I visommo . $ 21199/113.

EMPIRE FRESH

Picnics Are A Happy
Summer Tradition

RUTH SAMUELS

KOSHER FRYERS

silo ow ow I111189/1b.

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

STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00-6:00
Friday 9:30-3:00
E tablished 1920

WEST BLOOMFIELD'S ONLY INDEPENDENTLY OWNED & OPERATED STRICTLY
KOSHER MEAT MARKET LICENSED BY THE STATE OF MICHIGAN

OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR
OVER 70 YEARS. MICHAEL COHEN, OWNER-OPERATOR

OUR MEMBER MARKETS FEATURE THE FINEST SELEC ED EMPIRE KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666

SUNDAY 8 TO 3

OPEN MON. THRU SAT. 9 TO 6

THE PLACE FOR SMOKED FISH
THE FINEST SMOKED FISH & DELI TRAYS

Special to The Jewish News

R

emember when the
parks were filled with
picnickers? A huge
Crimson King Maple provid-
ed shade for the entire
blanket that was first ladened
with food, and then replaced
by sleepy children. Today air-
conditioning may provide us
with constant indoor temper-
atures, but the comfort of a
sudden balmy breeze on our
moist skin or the relief that
cold lemonade offered after a
family ballgame is still
appealing.
Grills are standard equip-
ment today in most parks.
Sophisticated tools make
cooking outdoors easy with
little margin for error. Ham-

HANDOUT NOVA LOX

Elect
3VVCir

JUST.
RIGHT.

PAID POLITICAL ADVERTISEMENT

NON-PARTISAN

• Circuit Court 10th year
• District Court 2 years

FOR MICH. COURT OF APPEALS

Paid for by the Judge Helene White Committee
211 W. Fort St. • Ste. 1500 • Detroit, MI 48226

74

FRIDAY JULY 10 1992

Detroit Bar Association
Highest Rating "OUTSTANDING"

burgers and vegetables need
not fall through the spokes
when the addition of a tightly
woven grill tray complete
with handles is placed on top.
This easy-to-clean, coated
tray is available at hardware
and department stores. It also
prevents some of the direct
flames from touching the
food, causing less charcoal
singe, and warms food
quickly.
Packing a hamper of food is
certainly safer today with in-
sulated coolers and the Ice-
Pak (blue ice) packets found
at supermarkets. Freezing
these for 6 to 8 hours and
then placing one or two on top
of your food assures almost 6
hours of cooling (not freezing).
Processed salad dressings,
mustard, mayonnaise, relish,
and ketchup that are un-
opened do not need refrigera-
tion. Fruit and cheeses taste
better 2 hours after refrigera-
tion. And let us not forget
that cold barbecued chicken
and sandwiches are often
favored over hot food.
In fact, making some of the
food at home and reheating
on the grill or cold from the
hamper makes for an enjoy-
able method for the cooks
who like to participate in the
fun.
Children seem to have a
better appetite when eating
out-of-doors. Fresh air, re-
laxed table manners, cons-
tant exercise and maybe a few

ants are the reasons why. Add
a new vegetable, grain or fruit
while they are in this recep-
tive mood. Today, family out- -=
ings are even more important
with the increase in working - 1
parents. Find a tree, spread I
your blanket and have fun!

CHICKEN SPINACH
SANDWICHES
3 /4 cup bread crumbs
1 teaspoon minced fresh
thyme
4 boneless, skinless
chicken breast halves
salt and pepper
1 egg beaten
1 large minced garlic
clove
4 tablespoons oil
10 ounces fresh spinach,
stemmed, rinsed and
spun dry
1 /4 cup vodka (optional)
4 large Kaiser or Italian
rolls
Mix bread crumbs, salt,
pepper and thyme in a flat
dish. Beat egg with one table-
spoon warm water in small
bowl. Dredge breast halves in
crumbs and eggs then refri-
gerate. Heat garlic in 2 table- ri
spoons of oil about 15 seconds.
Add spinach, cooking until
just wilted then stir in vodka, —
Cook at high temperature for -
1 minute. Remove from pan.
Add remaining oil and return
to medium-high temperature <
to cook chicken breasts. Turn
once, until golden brown and
cooked through, about 10
minutes.
Spoon a portion of spinach
on bottom half of each roll,
top with chicken breast, more
spinach and other half of roll.
You can warm this sandwich
on the grill if you wrap in
aluminum foil or serve cold.

TANGY CABBAGE SLAW
1 large head cabbage
(about 3 pounds)
1 /2 cup salad oil
1 /2 cup white vinegar or
apple cider vinegar
1 /2 cup sugar
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon caraway
seeds
Remove ends and core from
cabbage. Shred cabbage fine. c
In a nonreactive pan, cook
over low heat: vinegar, sugar,
salt and white pepper until
sugar is dissolved. While still
hot pour over cabbage tossing
well. Add salad oil and cara-
way seeds then toss again.
Refrigerate for at least 12
hours before serving.

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