FOOD
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
PRE-ROSH HASHANA
SPECIALS
Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.
EMPIRE FRESH
SUNDAY, SEPTEMBER 13th THROUGH
FRIDAY, SEPTEMBER 18th
KOSHER CHICKEN BREASTS WITH WINGS .........
EMPIRE FRESH FROZEN
KOSHER TURKEY WINGS
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
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(while quantities last)
STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00-6:00
Friday 9:30-3:00
Established 1920
B'NAI B'RITH WOMEN is pleased to announce that
COHEN'S KOSHER MEATS & POULTRY
located at 6734 ORCHARD LAKE RD. in WEST
BLOOMFIELD will make a contribution of $1.00 for every
purchase of $10.00 or more made through October 6th, 1992,
which will be donated to help the emotionally disturbed Israeli
B'NAI B'RITH WOMEN'S
RESIDENTIAL TREATMENT CENTER IN
ISRAEL.
children at the
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
OPEN MON. THRU SAT. 9 TO 6
SUNDAY 8 TO 3
THE PLACE FOR SMOKED FISH
THE FINEST SMOKED FISH & DELI TRAYS
HANDCUT NOVA LOX
FRIDAY, SEPTEMBER 11, 1992
/2 teaspoon nutmeg
/2 teaspoon ground cloves
1/4
pound
softened,
unsalted butter
1 cup sugar
1 egg
1
OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.
94
Continued from Page 92
1
EMPIRE FRESH FROZEN
KOSHER TURKEY LOWER QUARTERS .
International
Lunches
Applesauce:
6 large cooking apples
(about 3 pounds)
1 lemon
3 /4 cup dark brown sugar
2 tablespoons unsalted
butter
Peel, core and thinly slice
apples (8 cups) and put slices
into a large sauce pan. Grate
1 /2 teaspoon lemon zest into
the pan. Cover and stew the
apples over low heat until
tender, 30 minutes. Mash the
apples with a potato masher
(children love this job) and
squeeze in 2 teaspoons lemon
juice. Stir in sugar and butter
and simmer uncovered until
thickened. Stays fresh in
refrigerator up to 5 days.
Preparation of cake: Chop
walnuts and toss with raisins,
currants and 1/4 cup flour in a
small bowl. Sift the remain-
ing 1 1/4 cup flour with other
dry ingredients and set aside.
In a large bowl, beat the but-
ter and gradually beat in the
sugar, egg and flour mixture
in 3 batches, alternating with
applesauce. Stir in raisin-nut
mixture last.
Heat oven to 350 F degrees
and butter and flour an 8 to
9-inch springform pan. Spoon
batter into pan and bake un-
til toothpick inserted in the
center comes out clean. About
50 to 60 minutes.
BEST PLUM CAKE
The season is just too short
for these wonderful plums.
Make several cakes and
freeze one for Rosh
Hashanah.
1 /2 pound butter
4 eggs
2 teaspoons baking
powder
1 1/2 cups sugar (or less)
2 cups flour
1 teaspoon vanilla
1 pound egg-shaped
plums, pitted and
sliced into quarters
Beat eggs, add sugar and
softened butter in large bowl
until smooth using hand or
electric mixer. Measure and
mix dry ingredients and add
gradually to egg mixture. Stir
in vanilla to this thick, paste-
like dough. Grease an oven-
proof glass rectangular dish
(11 1/2" by 1/2" x 1") or 9-inch
square. Heat oven to 350 de-
grees. Place sliced plums
evenly on top including cor-
ners. Sprinkle a mixture of 2
tablespoons sugar with 1 tea-
spoon of cinnamon on plums.
Bake for 45 minutes. Cool
and cut into squares.
CRANSHAW MELON
"SMILES"
Cut cranshaw melon in half
lengthwise, then cut into one-
inch slices across the width.
Each slice will resemble a
smile. Using a knife, carefully
cut the melon meat at 1/2-inch
intervals but never pene-
trating the skin. You now
have a mouthful of melon
teeth. Wrap in plastic wrap
and refrigerate. This makes
melon easier to hold for
young children.
UNIFIED
CHEESE BREAD
This cheese bread is ubi-
quitous in the formerly
named Soviet Georgia. A
stringy cheese (suluguni) un-
available in the United States
is replaced with muenster
and pot cheese. A serving of
soup and this bread is a com-
plete mid-day meal. Have
children participate in the
kneading of dough.
Cheese filling:
1 /2 pound pot cheese
1 pound muenster
cheese, grated
3 eggs, beaten
salt
Mix all ingredients and set
aside in refrigerator.
Dough:
1 1/2 tablespoons active
dry yeast
1 /2 teaspoon honey
3 /4 cup warm milk (105-115
degrees)
6 tablespoons softened
butter
2 cups flour
salt
Dissolve yeast and honey in
1 /4 cup milk, let stand 10
minutes. Stir in remaining
milk, butter, flour and 1 1/2
teaspoons salt.
Turn the dough onto a
lightly floured surface; knead
until smooth, about 10 min-
utes. Transfer to a large but-
tered bowl, turn dough to
coat. Cover and let rise until
doubled in bulk. Punch down,
cover and let rise again until
doubled in bulk. Punch down
and cut into 3 equal pieces.
Roll one piece of dough to a
12-inch circle. Place dough in
a buttered 8-inch pie pan;
mound '/3 of cheese filling in
the center of the dough. (Re-
peat with other 2 dough
pieces). To enclose the cheese
filling, fold in the edges of the
dough at intervals, toward the
center, turning the pan as you
work. Allow each fold of the
dough to overlap the previous
one, making pleats. Gather—
excess dough into a top knot
in the center of the round.
Twist and completely enclose
the cheese. Brush with butter.
Continued on Page 96