BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD.

•

851.9666

EAT SMOKED FISH-LIVE BETTER
SUNDAY 83

OPEN MON THRU SAT 9.6

FRESH SMOKED WHOLE

LAKE SUPERIOR

WHITEFISH 4 3. O.

Limit — 3 Fish Only

RUSSIAN
SCHMALTZ

BUMBLE BEE
SOLID WHITE MEAT

HERRING

1•50

EA

.

Limit 4

TUNA
$1,29EA

Water or Oil — Limit 4 Cans

SPECIALS — AUGUST 14 thru AUGUST 20
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

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

SUMMER
SPECIALS

SUNDAY, AUGUST 16th THROUGH
FRIDAY, AUGUST 21st

EMPIRE FRESH

KOSHER FRYERS

KOSHER TURKEY NUGGETS .

1
2.99

11111111M 11111

EMPIRE FROZEN

III I III

1 $

/lb.

„2oz.pkg.

U.S.D.A. CHOICE

KOSHER BEEF SHOULDER ROAST

/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

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.

KOROTKIN, SCHLESINGER AND ASSOCIATES, INC.

Is Pleased to Announce The Affiliation Of

RICHARD MENDELSOHN

With Our Agency. We Welcome the Addition Of Dick
To Our Present Sales Staff:
KENNETH KOROTKIN
MILTON KOROTKIN
GLENN WARSH
DON BURNSTEIN
JOHN HOWE
MARC RUBIN
DANIEL WERNER
JONATHAN STEINBERG
BOB CAMPBELL
ALAN NATHAN
JACK SIROTKIN

We Pride Ourselves In Our Professional Expertise and Service.
Call Our Experienced Team At 352.5140 For Any Of Your Insurance Needs

RA

FRInAY Al 1611 1ST 14 1992

.

Chicken And Salsa
For A Taste Treat

For lovers of salsa, there's a
new kid in town. Paul New-
man, movie star and food pro-
ducer, a 20-plus page
brochure has full of "Savory
and Sassy Recipes" that
feature salsa in their
ingredients.
Below are some recipes
from Newman's brochure that
combine chicken and salsa.

SALSA CORN SOUP
WITH CHICKEN
3 qts. chicken broth
(canned or
homemade)
2 lbs. boneless chicken
breast, skinned,
cooked and diced
2 10-oz. packages frozen
corn kernels, thawed
4 11-oz. jars salsa
4 large carrots, cooked
and diced
Bring chicken broth to a
boil. Add all ingredients and
bring to a second boil. Serves
8.

GRILLED CHICKEN
& VEGETABLE
SANDWICH WITH
SALSA MAYONNAISE
6 Tbsp. salsa
4 Tbsp. mayonnaise (no-
fat or lowfat)
1 Tbsp. chopped fresh
cilantro
1 Tbsp. fresh lime juice
1/2 tsp. grated lime zest
% tsp. ground cumin
1 garlic clove, crushed
1 whole chicken breast (8
oz.) skinned, boned,
halved, and flattened
slightly
2 Tbsp. vegetable oil
% tsp. ground chili
powder
4 oz. yellow squash, cut
into 1/2 inch slices
1 red bell pepper,
quartered and seeded
4 slices red onion (% inch
thick)
1 crusty Italian bread (12
inches), halved
1 cup shredded iceberg
lettuce
In medium bowl combine 2
tablespoons salsa, 2 table-
spoons mayonnaise, cilantro,
lime juice, lime zest, cumin
and garlic. Add chicken, toss-
ing to coat completely. Mari-
nate 30 to 60 minutes in
refrigerator.
Prepare grill or heat broiler.
In small bowl combine oil and
chili powder. Brush vege-
tables with oil mixture and
grill, turning once, until
tender, 8-10 minutes.
Transfer to plate.
Grill chicken, turning once,
until browned, 8-10 minutes.

In small bowl combine re-
maining 4 tablespoons salsa
with 2 tablespoons
mayonnaise.
'Ib assemble: Spread salsa
mayonnaise on each half of
bread. Place the lettuce on
bottom half of bread, then
layer the chicken and vege-
tables on top of lettuce, com-
pleting sandwich with top
half of bread. Cut in half.
Makes 2 6-inch sandwiches.

CHICKEN TERRINE
WITH SALSA
1 Tbsp. vegetable oil
% cup thinly sliced
scallions
% cup peeled and diced
carrots
V4 cup each diced red
and yellow bell
peppers
1 garlic clove, minced
1 tsp. ground cumin
1 Tbsp. all-purpose flour
% cup low salt chicken
broth
1 1/4 lbs. chicken breast,
skinned, boned and
diced
4 oz. smoked chicken or
turkey, diced
2 Tbsp. plain dry
breadcrum.bs
V4 cup chopped fresh
cilantro
1 large egg, lightly
beaten
% tsp. each salt and
cayenne pepper
V4 tsp. freshly ground
black pepper
3 11 oz. jars salsa
Heat oven to 350°. Oil two
5% inch by 3 1/4 inch loaf pans,
each with a 2 cup capacity.
In a large non-stick skillet,
heat oil over medium heat.
Add scallion, carrot, bell pep-
per and garlic. Cook, stirring
frequently until softened,
about 5 minutes. Add cumin,
cook 1 minute. Add flour and
cook, stirring constantly, 2
minutes. Add chicken broth,
heat to boiling. Continue stir-
ring until mixture thickens
slightly, 3 to 5 minutes.
Remove from heat, let cool.
Add chicken breast to food

Continued on Page 88