FOOD
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD. • 851.9666
EAT SMOKED FISH—LIVE BETTER
SUNDAY 8-3
Pizzas
Continued from Page 76
OPEN MON THRU SAT 9-6
FRESH SMOKED WHOLE
LAKE SUPERIOR
WHITEFISH $3.99.
RUSSIAN
SCHMALTZ
PILLAR ROCK
SOLID WHITE MEAT
HERRING
$1.50
TUNA
$1 .29
EA.
Limit 4
powdered seafood
seasoning
Cover pizza shell with
cocktail sauce. Sprinkle even-
ly with half the cheese. Cover
with "crab" pieces and green
pepper. Sprinkle with seafood
seasoning to taste and re-
maining cheese. Bake in 375°
oven until cheese is bubbly
and golden.
EA.
4 Can Limit
SPECIALS - JULY 17, 18, 19 - 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
not a number by shopping at a
member market of the Detroit area
Retail Kosher Meat Dealers
ME BER
SUMMER
SPECIALS
Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.
SUNDAY, JULY 19th THROUGH
FRIDAY, JULY 24th
U.S.D.A. CHOICE
KOSHER STEWING BEEF
W111111111111111111111
EMPIRE FRESH FROZEN
KOSHER BARBEQUE TURKEYS
$1.59 , lb.
EMPIRE FRESH FROZEN
KOSHER BARBEQUE CHICKENS
$2.99 Jib.
1111111111111111
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
$
1 .49 , lb.
STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00-6:00
Friday 9:30-3:00
Established 1920
OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.
JUDITH PHILLIPS
wishes to thank her family,
Chavurah Aleph and friends
for their caring support
and encouragement curing
her recent illness anc
hospitalization.
Your continued thoughtfulness
has been my source of strength.
Exercise
regularly.
AtFRF FIGHTING FOR
YOUR LIFE
•
American Heart tuf
Association
2
78
FRIDAY, JULY 17, 1992
PIZZA FLORENTINE
Fried tortillas:
3 (8-inch) flour tortillas
vegetable oil for frying
Creamed Spinach:
1 Tbsp. margarine
2 Tbsp. flour
1 cup milk
10 oz. pkg. frozen
spinach, thawed and
well-drained
Tbsp. Parmesan cheese
salt & freshly ground
pepper to taste
Vegetables and Cheeses:
One 13 oz. can artichoke
hearts, drained and
chopped
2-4 small jalapeno
peppers, seeded and
finely chopped
1 large tomato, cored and
chopped (about 1 1/2
cups)
1 bunch scallions,
chopped
4 oz. shredded cheddar
cheese
4 oz. shredded Monterey
Jack cheese
To fry tortillas: In a large
heavy skillet over medium-
high heat, heat 1/2-inch vege-
table oil to 350 0. When oil is
hot, use tongs to carefully
place one flour tortilla flat in
pan. Cook until very lightly
tinged brown, about 15 sec-
onds. Flip over and cook for 15
seconds more. Remove to
several thicknesses of paper
towels to drain. Repeat with
remaining tortillas. You may
want to fry a few extras in
case some crack.
For spinach: In a 2-quart
saucepan over medium heat,
melt margarine. Add flour
and cook, stirring, about 30
seconds. Gradually stir in
milk; cook and stir until
thickened. Add drained,
cooked spinach, Parmesan
cheese and salt and pepper.
Vegetables & Cheeses: In a
small bowl, combine the
chopped artichokes and pep-
pers. Prepare other vege-
tables, mix cheeses together.
Have all ingredients ready in
work area. Preheat oven to
400°.
To assemble pizzas: On 1
tortilla, evenly spread 1/3 of
the creamed spinach (about 1/2
cup); sprinkle with 1/2 of the
artichoke mixture; then 1/3 of
the tomatoes, scallions and
cheeses. Place on baking
sheet. Repeat with remaining
2 tortillas. Bake in preheated
oven until cheese is hot and
bubbly.
ENGLISH MUFFIN
PIZZAS
6 English muffins
1 small yellow bell
pepper, seeded and
thinly sliced
1 /2 cup thinly sliced onion
2 cups shredded Swiss
cheese
1 small mild green chili,
seeded and thinly
sliced
Split English muffins in
half and lay cut side up, on a
12 by 15-inch baking sheet.
Broil until just lightly
toasted, then turn muffins
over and toast other side
lightly, about 4 minutes total.
Cut sides up, evenly cover
each half with bell pepper,
onion, cheese and chili. Re-
turn to broil until cheese
melts, about 4 minutes.
Makes 12.
PESTO SUN-DRIED
TOMATO PIZZA
1 large pizza shell of
choice
approx. 1 cup pesto
sauce
8 oz. mozzarella cheese,
shredded
sun-dried tomato pieces
approx. 2 oz. sliced black
olives, opt.
Spread sauce on pizza shell.
Sprinkle with cheese. Dot
with the sun-dried tomatoes
and olives. Bake in very hot
oven, about 425 ° until dough
is browned and cheese is bub-
bly and golden.
SILVER PALATE
TUNA NICOISE PIZZA
Continued on Page 80