I FOOD I 1111•111MINNIN

ROSH HASHANA

CARRY OUT MENU

PRICE

PRICE MENU
$55.00
N)VHOLE TURKEY
...................
(with stuffing and gravy)
.......... $3.00

MENU

GEFILTE FISH (po-smino

(per lb.) ........ .....8.00

CHOPPED LIVER
MUSHROOM BARLEY
.8.25
(1/2 gallon) .................
SOUP
CHICKEN SOUP WITH
$8.25
NOODLES (1/2 gallon) . . .....
8.00
KREPLACH ( per dozen) . . . . ...........
$6.50
ROAST
CHICKEN
(half chicken with challah stuffmg) . • • . ..............

.

BREAST OF CHICKEN
............... $9.00
a ( aticr.m.ffe.d
$11.00
PRIME RIBS gravy))
OF .....................
BEEF

TRADITIONAL
NOODLE .. PUDDING
..........................

.......
.

(Per serving)

$1.25

POTATO KUGEL (per sertng) ..
CARROT TZIMMES

$1.25
1.50
$1 75

(per serving) . • ................

KISHKA • • .................
APPLE STRUDEL (pe,seming)
FRESH FRUIT
FLAN
people) ...............

$22.00

CHOCOLATE
BOMBE
people) ............

$33.00

'90s Updated
Honey Cake

F

or many families,
honey cake is a tradi-
tional part of Rosh
Hashanah celebrations. A
recipe for '90s Honey Cake,
developed in the Quaker
Kitchens, is a sensible ap-
proach to holiday dining. The
classic flavors of honey, coffee,
sweet spices and raisins are
all there. What's missing are
the cholesterol and some of
the calories and fat.
Egg whites were used in
place of whole eggs-, the sugar
was reduced, and the nuts

(serves 8 12

-

(serves 16 22

-

HOMEMADE
FRUIT BREAD (bao ................... ..$4.75

(with mushroom

PLEASE PLACE YOUR ORDERS BY MONDAY, SEPTEMBER 21st, FOR PICK UP
ON SEPTEMBER 27th BETWEEN 9:30 A.M. AND 1:30 P.M. AT SHAAREY ZEDEK.

Honey cake, a
traditional dessert
during Rosh
Hashanah, has
been updated to
decrease the fat
and calories while
increasing the
fiber.

3527758
FREE ROSH HASHANA RAISIN CHALLAII
,

Ask For Details

352,7758

QUAILITY KOSHER
CATERING
At Congregation Shaarey Zedek

were eliminated. In addition,
wheat germ was substituted
for part of the flour to provide
a "nutrition boost" and a nut-
ty flavor.
Wheat germ can be substi-
tuted successfully for up to
one-third of the flour in
recipes for cakes, cookies,
breads and other baked
products.

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28100 Telegraph Rd.-Telegraph at 11%2 Mile

At Tel•Twelve Mall, South End

Southfield • 354.2950

We Accept;

Persoal Checks & Cash

You Have Grounds
For Calling Shecter

• Commercial
Maintenance
• Commercial
Snow Removal

• New Construction
• Re•landscaping

LANDSCAPING, INC.

398.7800

Kenneth Shecter & Michael Shecter

'90S HONEY CAKE
1% cups all-purpose flour
3 /4 cup wheat germ, any
flavor
3 /4 cup raisins
1 /3 cup sugar
4 teaspoons baking
powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 /2 cup honey
1 /2 cup coffee, cooled
1 /4 cup vegetable oil
5 egg whites, slightly
beaten
2 teaspoons grated
orange peel
1 cup peeled, chopped
apple
Powdered sugar

Heat oven to 350 °F. Grease
bottom of 8- or 9-inch square
baking pan; set aside. Com-
bine first 7 ingredients. In
separate bowl, combine
honey, coffee, oil, egg whites
and orange peel; add to dry
ingredients, mixing well. Stir
in apple. Pour into prepared
pan. Bake about 50 minutes
or until wooden pick inserted
in center comes out clean and
top is dark brown. 9 serv-
ings:

❑

88

FRIDAY, SEPTEMBER 4, 1992