Eating Well Means Starting With The Best c Pizza Lovers Like Fresh Sauce, Dough S tart your new year right with delicious, all-natural Empire Kosher poultry. To serve the finest, start with the very best: Premium When you want only the finest foods to grace your table, specify the all-natural poultry with a distinct difference. . . Empire Kosher! quality Empire Kosher. Empire's poultry is always succulent and tende>y fresh and flavorful because of the extra time and care that goes into every chicken, turkey and duck. No artificial ingredients or growth stimulants are ever used, so Empire's poultry is raised slowly and naturally, the way it should be. Special hand processing in cold water and stringent supervision ensure that every product is unquestionably kosher and meets Empire's unsurpassed standards of quality, natural freshness and flavor. Empire Kosher Poultry, Inc. Mifflintown, PA 17059 Consumer Hotline: 1-800-EMPIRE-4 EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS ME ISER Look for this emblem and be a name Association who sells only the finest of not a number by shopping at a select kosher products which are member market of the Detroit area certified kosher by a recognized Retail Kosher Meat Dealers Orthodox rabbinical council. PRE-ROSH HASHANAH SPECIALS SUNDAY, SEPTEMBER 20th THROUGH FRIDAY, SEPTEMBER 25th EMPIRE FRESH FROZEN KOSHER TURKEY WINGS EMPIRE FRESH FROZEN KOSHER TURKEY LOWER QUARTERS . U.S.D.A. CHOICE KOSHER SHOULDER CUT LAMB CHOPS 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 1111111 . 59 , lb. 79 , lb. taw moo $ C59/lb. (while quantities last) STORE HOURS: Sunday 8:30-5:00 Monday - Thursday 9:00-6:00 Friday 9:30-3:00 Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354-6060 FRIDAY, SEPTEMBER 18, 1992 VEGETABLE PIZZA 1 (12-inch-pizza crust (see recipe) 1 cup Fresh Pizza Sauce (see recipe) 1 medium zucchini 1 medium yellow squash 3 ounces fontina cheese 1 small red onion, sliced thin 2 plum tomatoes, sliced thin 1 small head radicchio, sliced into thin strips 1 cup arugula, torn into small pieces Slice zucchini and yellow squash, keeping each separate; set aside. Shred the cheese. Spread one cup pizza sauce over baked crust to within 1-inch of edge. Place vege- tables evenly over sauce. Sprinkle with cheese. Bake at 475 degrees F for 5 to 10 minutes or until cheese melts. FRESH PIZZA SAUCE 2 tablespoons butter or margarine 1 tablespoon olive oil 1 clove garlic, minced 1 jalapeno, seeded and minced 1 can (8 oz.) tomato sauce 1 can (6 oz.) tomato paste - 1 cup water 1 teaspoon sugar '/2 teaspoon dried basil 1/4 teaspoon black pepper 1/4 teaspoon dried thyme 1/8 teaspoon onion salt 6 sun-dried tomatoes, about 1/3 cup, cut into small pieces Heat butter and oil in a 12-inch skillet over medium heat. Add garlic and saute un- til golden, about 1 minute. Add remaining ingredients.,, < except for sun-dried tomatoes. Cover and simmer about 30 minutes, stirring occasional- ly. Add the sun-dried' tomatoes and simmer for 10 more minutes. Yield: 2 cups. WHOLE-WHEAT PIZZA DOUGH 1 package active dry yeast 1% cups warm water (105 degrees F to 115 degrees F) '/2 teaspoon salt 1 /4 cup olive oil 21/2 cups all-purpose flour 2 cups whole wheat flour - Dissolve yeast in warm— water in warmed bowl. Add-- salt, olive oil, and all-purpose flour. Using dough hook on your mixer, add whole whea_!._ --- flour, '/2 cup at a time, until dough clings to hook and `---) cleans sides of bowl. Knead for 5 minutes. Place in greaS- ed bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled: in bulk, about 1 hour. Punch dough down. Let rest 10 minutes. Divide dough in half. (Dough can be wrapperI in plastic wrap and refrigerated overnight or frozen for later use.) Spray a 12-inch pizza pari with nonstick cooking spray. Press dough into pan; pinch edges to form a rim. Prier, < surface of dough with fork. Bake at 475 degrees F for 10 to 15 minutes or until golden. Yield: Two 12-inch pizza° I crusts. Friday Night Chicken ,c7 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. 86 If you're a pizza-lover at heart and like to entertain, this is the recipe for you. We have included two delicious recipes that can be made ahead: Whole Wheat Pizza Dough along with a Fresh Tomato Sauce. The pizza crust can be prepared the day ahead, wrapped in plastic wrap and refrigerated overnight or frozen for later use. Then one hour before the party, remove the dough from the refri- gerator and let warm to room temperature. About 30 minutes before making piz- zas, press into pan and bake as directed. When the guests arrive let them participate in creating a pizza of their choice. We have given a recipe for a delicious Vegetable Pizza, but as you know, toppings are as unlimited as the imagination. MARCY GOLDMAN Special to The Jewish News M y mother-in-law taught me two very important lessons that defy time and trends. Number one: Never try to argue with a man who is tired and hungry. Number two: You can't really change or tampers with "Friday Night Chicken!' I know the former will irk - feminists (among whom I count myself) but it is based more on dynamics of blood sugar than on some arbitrary sexist philosophy. Trust me. I, < also hold with the second wise gem which, in spite of these