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