100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

October 02, 1992 - Image 84

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-10-02

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

SUPER HOLIDAY SAVINGS

WE ACCEPT ALL BULK FOOD
STORE COUPONS

O



OPEN 7 a.m. - 12 Midnight SUN.-THURS.
7 a.m. - 1 a.m. FRI. & SAT.

ERIC/± N
BULK FOOD

p•-- 3

so 2

6698 ORCHARD LAKE RD.
West Bloomfield Plaza

7371610

All OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN

Dairy-Fish Menu
Ends The Fast

WEST BLOOmFIELD STORE ONLY

FRESH ROASTED

NAOMI ARBIT

GOURMET COFFEE

WALNUT PIECES

•REGULAR • WATER-PROCESS DECAF • FLAVORED

2.99

1.

r

lb.

Q

Limit 2 lbs. • Expires 10-8-92

IMM

AMERICAN BULK FOOD COUPON

$1.99

j

88*

Limit 2 lbs. • Expires 10-8-92

$2.69

12 Oz Box

r

CONCORD GRAPE JUICE

I

I

•VERED

ALMONDS

Limit 2 lbs. • Expires 10-8-92

MM.

AMERICAN BULK FOOD COUPON

telmalWa.113DOZIllr. "••• ■ •

KOSHER SOUP

1.411

CAN

AMERICAN BULK FOOD COUPON

STORE ONLY imi.••,\

$2.99.

) (SUTTrRILAIUME CALIFORNIA

1

• MINESTRONE • VEGETABLE • SPLIT PEA I I
READY-
I
TO-EAT
i$
15 00Z.

Limit 8 • Expires 10-8-92

.

AMERICAN BULK FOOD COUPON

— WEST BLOOMFIELD
— C — HOC• LAT

44 OZ.

Limit 8 • Expires 10-8-92
AM RICAN BULK FOOD COUPON

IS/PVT:7W "I KEDEM 0 Nly

lb

Limit 2 lbs. • Expires 10-8-92

„,ES' BLOOMFIELD STORE ONLY

1.99

,

PISTACHIOS

I
I
I

AMERICAN BULK FOOD COUPON



INN

CALIFORNIA

Limit 4 • Expires 10-8-92

r---
1

WHITE ZINFANDEL I

WINE

$2.99

I

750 MI.

Limit 15 • Expires 10-8-92

AMERICAN BULK FOOD COUPON

j

MIN

1/2 OFF

t the end of Yom
Kippur, the 24-hour
fast concludes with a
meal combining fish and
dairy foods. The following
menu should appeal to the
hostess who enjoys good
organization. Platters and
trays are ready just before the
guests arrive.
Herring
Nova Scotia Cheese Cake
Poached Salmon with
Mustard Sauce
Marinated Vegetables
Noodle Kugel
Grapes in Brandy
Honey Cake or Cookies
The meal always begins
with the simple ritual of a
blessing said over the challah.
It is then broken into small
pieces for all to share. Guests
then help themselves to her-
ring, the traditional ap-
petizer, which may be served
as purchased, well-drained
from its wine sauce. Or you
might like to try:

HERRING IN CREAM
16 ounces herring in
wine sauce,
well-drained
cup mayonnaise
(regular or lo-fat)
1 /2 pint sour cream or
yogurt
1 teaspoon celery seed
1 teaspoon sugar
Juice of 1/2 lemon
1 /2 green pepper, chopped;
1 /2 red pepper,
chopped
4 green onions, sliced
1 sweet onion, sliced thin
In a bowl, combine mayon-
naise, sour cream, and
seasonings. Stir in vegetables
and herring. Marinate for up
to 3 weeks in a covered jar or
glass bowl in the refrigerator.

Allan Stahl, Optician,
formerly of Sallen Optical

NOVA SCOTIA
CHEESE CAKE
1 /2 cup fine bread crumbs
3 8-ounce packages
cream cheese,
softened
4 large eggs
V3 cup cream
1 /2 cup finely chopped
onion
2 tablespoons butter or
margarine
1 /2 green pepper, chopped
3 4 teaspoon dried dill

28905 Northwestern
just S. of 12 mile

4-8 ounces Nova Scotia
salmon or lox, diced

ANY FRAME

up to $200 with
the purchase of
prescription lenses
with this ad

Expires 10-9-92

Some restrictions may apply

80

A

CI

lb

AMERICAN BULK FOOD COUPON

Maifi scheva t

MATZO MEAL

Special to The Jewish News

weed

Naomi Arbi.t teaches cooking
and is th.e author of seven
cookbooks.

/2 cup Gruyere cheese,
grated; optional
3 tablespoons Parmesan
cheese; optional
Butter the insides of an
8x8-inch pan. Sprinkle the
bottom and the sides with the
crumbs. Chill. In a mixing
bowl, beat cream cheese, eggs
and cream until smooth.
Saute onion and green pep-
per in butter or margarine.
Fold the salmon, Gruyere and
Parmesan (if desired), onion'
and green pepper into the
cheese mixture. Stir in
dillweed, salt and pepper to
taste.
Pour batter into prepared
pan; place on sheet of heavy
foil and wrap sides. Tap gent- -
ly to level mixture. Set pan in-
to a larger pan and place in
a preheated 300 degree oven.
Pour boiling water into the
larger pan so that it comes
halfway up the sides of the
springform. Bake for 1 hour c,
and 40 minutes. Turn off oven
and allow it to cool one hour,
in the oven with the door
slightly open.
Place on rack to cool com-
pletely. Can be refrigerated
several days before serving,
sliced with bread.

1

POACHED SALMON
4, 6, or 8 salmon steaks
(6 ounces each)
1 onion coarsely chopped
itt cup chopped celery
1-2 gloves garlic, minced
1 cup dry wine
2 cups water
In a large skillet or elec-
tric frying pan, combine
vegetables, wine and water.
Heat to simmering; add
salmon. Poach six to eight
minutes, covered, until
salmon feels firm yet
springy to the touch.
Cool in liquid; then
remove to covered container
and refrigerate. Serve with
mustard sauce spooned over

Continued on Page 82

Back to Top

© 2020 Regents of the University of Michigan