GRAND OPENING
OF OUR NEW SHOWROOM
Summer Fruit
Continued from Page 78
Over 8,000 sq ft of
Ceramic Tile • Marble • Granite
Whirlpool Tubs
Faucets • Bath Accessories
And Much More!
Update your kitchen with a
granite countertop
"a totally new display concept for ceramic tile, marble and granite"
CERAMIC TILE SALES
Hours:
Mon., Tues. and Thurs. 8:30-5
Wed. and Fri. 8:30-8
Sat. 9-5
TJ Marble and Granite Shop
23455 Telegraph Road north of 9 Mile in Southfield
Phone 313-356-6430
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
Closed: Mon., Oct. 12 &
'Tues., Oct. 13 for Succos
Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.
SUNDAY, OCTOBER 11th THROUGH
FRIDAY, OCTOBER 16th
EMPIRE FROZEN
KOSHER TURKEY NUGGETS
1 1 1 1 1. 1
EMPIRE FRESH FROZEN
KOSHER DUCKS
11111111111111111
EMPIRE FRESH
KOSHER CHICKEN WINGS
11111111
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
$2.99
.$3.99
. 89C
1 I
I 1
lb.
(while quantities last)
STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00-6:00
Friday 9:30-3:00
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.
BUYING VINTAGE
FOUNTAIN PENS
Waterman • Parker
Mont Blanc
"Sell Where the Dealers Sell"
B4RN TT
RARITIES
C
ORPORATIO
N
189 MERRILL ST. BIRM.. MI 48009
Phone: (313) 644-1124
Since 1971
Larry Paul makes
FURNITURE
NEW.
Custom Restoration,
Lacquering,
Refinishing of new
or old furniture,
antiques, office
furniture, pianos.
cf)
w
C/)
w
C:)
CC
LU
CD
+Bulk Food
10% OFF 7
7
ON ANY PURCHASE
w
F-
80
L
Excluding Sale Items
Expries10/16/92
L
_
CHOCOLATE
COVERED
RAISINS
$ 1 .79
lb.
Orchard-12 Plaza • 27885 Orchard Lake Road at 12 Mile • 553-2165
Hours: Monday-Saturday 9 to 9; Sunday 11-6
For Free
Estimates
1.800491.3009
CLASSIFIED
GET RESULTS!
Call The Jewish News
354-5959
MICROWAVED
FRUIT CRISP
2 cups apples, peaches,
nectarines, peeled
and sliced
scant 1/2 cup brown sugar
1 /2 cup flour
1 /3 cup brown sugar
1 /3 cup quick-cooking oats
4 Tbsp. butter, softened
1 /2 tsp. cinnamon
In 8-inch square dish, place
fruit and 1/2 cup brown sugar.
With pastry blender, mix
flour, 1 /3 cup brown sugar,
oats, butter and cinnamon
until crumbly. Sprinkle over
top of fruit. Microwave at
high for 10 minutes, rotating
dish 1/2 turn after 5 minutes.
Let stand a few minutes
before serving.
BISCUIT-TOPPED
PEACH & PLUM
COBBLER
1 cup sugar
3 Tbsp. cornstarch
1 /2 tsp. cinnamon
3 cups sliced fresh red
plums (about 10-12
large)
4 medium peaches or
nectarines, peeled
and sliced (about 3
cups)
1 cup flour
1 /3 cup shortening
2 Tbsp. sugar
1 1/2 tsp. baking powder
1 /2 tsp. salt
1 /4 cup milk
1 egg, slightly beaten
1 Tbsp. sugar
Ice cream, optional
Heat oven to 375°. Mix 1 cup
sugar, cornstarch and cin-
namon in a 3-quart saucepan.
Stir in plums and peaches.
Cook, stirring constantly, un-
til mixture thickens and
boils. Boil and stir 1 minute.
Pour into ungreased 8-inch
square baking dish. Mix flour,
shortening, 2 Tbsp. sugar,
baking powder and salt with
pastry blender or fork until -
crumbly. Stir in egg and milk.
Drop by spoonfuls onto hot
fruit mixture; sprinkle with 1 (=
Tbsp. sugar. Bake until topp-
ing is golden brown, 25 to 30
minutes. Serve warm with ice
cream, if desired.
Extra Low-Calorie Hint:
Fill a small 8-inch baking
dish with sweet fresh sliced
fruit. Cover with the follow-
ing: Crumble 4 slices of cin-
namon raisin bread. Combine
with 1 Tbsp. sugar, 2 tsp.
melted margarine, 1 tsp. cin-
namon and 1/2 tsp. nutmeg.
Sprinkle on top of fruit and
bake. ❑
Traditional
Roast Chicken
Galil is marketing the new
Hubbard chicken, which has
more white meat, in the
kosher market.
This is a modern dish for a
traditional holiday. The
chicken is basted with sweet
orange juice and carrots are
roasted right along with the
bird. Tucking in fresh rose-
mary under the breast skin
makes this a particularly fla-
vorful and succulent roast.
The optional shallots are de-
licious cooked this way, but if
you can't find them in your
market, just substitute more
onion. All you need to com-
plete this dinner is a salad
and a good challah, or a loaf
of bread.
ORANGE ROSEMARY
ROAST CHICKEN
1 large onion, peeled and
sliced
4 whole shallots, peeled
(optional)
1 /4 teaspoon ground
allspice
1 orange, (both the rind
and some juice)
3-4 sprigs fresh rosemary,
or 2 Tbsp. dried
Small handful of fresh
parsley, washed,
stems included
1 /2 pound carrots, peeled
and chopped in 1/2
pieces
1 3/4 pound chicken
1 /4 cup kosher white wine,
chicken stock or
water
Salt and pepper to taste
Preheat oven to 350
degrees.
Mix onions, shallots, all-
spice. Grate about 2 tsp. of the
orange rind and add to onion
mixture. If you have fresh
rosemary, tuck a few sprigs
under breast skin, if not add
dried herb to onion mixture.
Place a handful of vegetables
in cavity of chicken and truss
by tying legs together with
kitchen twine and holding
neck flap in place with a
wooden toothpick. Fill cavity
opening with parsley.
Scatter the rest of the onion
mixture in a roasting pan and
add carrots. Place chicken on
top, breast side up. Salt and
pepper to taste and brush
with some juice from the
orange. Pour 1/4 cup liquid
over vegetables several times
with orange juice and pan
juices during roasting time.
Chicken is done when juices
run clean after piercing thigh.
Remove it from the oven and
cover with foil for a few
minutes to let it rest.