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 IIIU V159 C jib. UIUIUIIII79 C jib. UIUIII II I (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