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.