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September 25, 1992 - Image 192

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-09-25

Disclaimer: Computer generated plain text may have errors. Read more about this.

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

M

BER

ROSH HASHANAH
SPECIALS

SUNDAY, SEPTEMBER 27th THROUGH
FRIDAY, OCTOBER 2nd

EMPIRE FRESH

1.39,

KOSHER CHICKEN FRANKS

EMPIRE FRESH

KOSHER TURKEY FRANKS

EMPIRE FRESH FROZEN

eeeeeee

11111111111111111111111111•39/

pkg.

pkg.

KOSHER BARBEQUE CHICKENS

lb.

(while quantities last)

COHEN'S KOSHER MEAT & POULTRY MARKET

STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00-6:00
Friday 9:30-3:00

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

Established 1920

WE WILL BE CLOSING
SEPT. 28 & 29 FOR ROSH HASHANAH

OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.

Wishing All Our Friends,
Family & Customers a Healthy,
Happy and Prosperous New Year

COHEN'S KOSHER MEATS & POULTRY MARKET

,

Michael Cohen

I' V

Proprietor

SAVE SAVE SAVE SAVE SAVE

100
CARS

\\04-/-
4
OPEN

METRO DETROIT'S
VOLUME
HONDA DEALER

SATURDAY I

,

WHY BUY HERE

1. SATURDAY SALES & SERVICE
2. FREE LOANER CARS*

3. LARGEST IN STOCK

SELECTION OF HARD TO
FIND COLOR & MODELS
4. WE GUARANTEE THAT WE CAN
BEAT ALL DEALS*

z

z

FERNDALE
CO AI II

21350 WOODWARD • FERNDALE
548-6300 (3 Blks. N. OF 8 Mile Rd. )

Some restrictions may apply • see dealer for details.

144

Break The Fast With A
Low Cholesterol Buffet

LESLYE MICHLIN BORDEN

This Week Exclusively at:

-

I FOOD I

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

SAVE SAVE SAVE SAVE 4 SAVE

)

z

p

Special to The Jewish News

Tanning the meal to
break the Yom Kippur
fast poses one of the
thorniest cooking problems
for Jewish homemakers who
want to be observant. At the
end of this day of fasting and
praying, everyone looks for-
ward to a delicious, light re-
past that will energize them.
Preparing this meal is dif-
ficult for those who remain in
the synagogue all day. And
for those who want to limit
their consumption of fat and
cholesterol, it is even harder.
Thus, an appropriate meal is
one that benefits from ad-
vance preparation, can be
served quickly and easily, and
whose fat content is less than
30 percent of total calories.
Fortunately, a number of
tasty recipes meet all these
criteria. Try a menu that
starts with poached tuna
"sausage" for the appetizers.
As an entree, select pesto
lasagne, accompanied by
toasted garlic bread, a fresh
tomato salad, and wilted cu-
cumbers. For dessert, cin-
namon baked apples carry
through the sweet New Year
theme.
The tuna sausage, garlic
bread, pesto lasagne, wilted
cucumbers, and baked apples
can be made one to two days
ahead. Keep them refrigerat-
ed until it's time to break the
fast. When you return from
the synagogue, put the la-
sagne in the oven. It will be
piping hot and ready to serve
by the time you finish the rest
of the last minute details. Ar-
range the tuna sausage on a
platter, slice the tomatoes,
and heat the bread. By then,
the lasagne will be ready.
Bake the apples while every-
one is enjoying dinner, or pre-
sent them cold.
Because these recipes are
low in fat, they also are easi-
ly digestible, so they are par-
ticularly appropriate after
the 25-hour fast. One serving
of each recipe totals 525 cal-
ories, only 16 percent of
which come from fat, con-
siderably lower than the 30
percent recommended by the
American Heart Association.

POACHED TUNA
"SAUSAGE" WITH
NO-FAT BASIL
MAYONNAISE

Poaching Stock:
1 medium onion, thinly
sliced
1 stalk celery, sliced

1 carrot, chopped
coarsely
1 teaspoon salt
2 cups white wine
water
Place all ingredients in a
pot 9 or 10 inches wide (wide
enough to hold the sausage)
Cover and bring to a boil.
Reduce heat, simmer 15 min-
utes.

TUNA SAUSAGE
1 medium red potato,
boiled and peeled
2-61/2-ounce cans white
tuna, packed in
water, drained
1 /2 cup onion, finely
chopped
1 /4 cup Parmesan cheese,
grated
1 /4 cup egg substitute
1 egg white

1 teasp000n salt, or to
taste
freshly grated pepper
butter lettuce leaves, for
garnish
2 tablespoons capers, for
garnish
no-fat basil mayonnaise
In a medium bowl, mash
the potato. Add the remaining
ingredients except the gar-
nishes. Combine.
Moisten a large piece of
cheesecloth. Wring it out and
spread it on your work sur-
face. Place the tuna mixture
at one end. Shape it into a roll
about 8-inches long (not long-
er than your poaching pot is
wide). Roll it in the cheese-
cloth. Make sure the sausage
mixture is covered by at least
two layers of cheesecloth. Tie
the ends.
Place the finished roll into
the simmering poaching
stock. Bring to a boil, reduce
heat to a gentle simmer, and
continue cooking, covered, for
45 minutes. Remove from the
poaching stock at once. Un-
wrap and refrigerate until
ready to serve.
To serve, cut into slices.
Place on a lettuce lined plat-
ter. Garnish with capers and

Continued on Page 146

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