YOUR HALLOWEEN CANDY HEADQUARTERS
WE ACCEPT ALL BULK FOOD
STORE COUPONS
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OPEN 7 a.m. - 12 Midnight SUN.-THURS.
7 a.m. - 1, a.m. FRI. & SAT.
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Limit 4 • Expires 10-24-92
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AMERICAN BULK FOOD COUPON
AMERICAN
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FRESH ROASTED
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AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD-STORE ONLY
• NO SALT
$3.
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10 OZ. JAR j
Limit 6 • Expires 10-24-92
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6698 ORCHARD LAKE RD.
West Bloomfield Plaza
COTTAGE CHEESE; ;FROZEN P YOTURT i
AMERICAN BULK FOOD COUPON
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ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOUTAN KASHRUTH COUNCIL OF MICHIGAN
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ASSORTED FLAVORS
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AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
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11•11
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
Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.
Closed: Mon., Oct. 19 &
Tues., Oct. 20 for Simchat Torah
SUNDAY, OCTOBER 18th THROUGH
FRIDAY, OCTOBER 23rd
EMPIRE FROZEN
2.99
KOSHER TURKEY NUGGETS
KOSHER DUCKS
warn
1 1
1 1 1
1 1
1 1
1 1 1 1 1 1
KOSHER CHICKEN WINGS
,1
1 I
I 1 1 1 1 1
This Week Exclusively at:
C/D
LU
C/D
LU
CD
CC
Ul
92
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
1 II I
/ 12 oz. pkg.
1 1 1
1 1 1 1 1 1
1 1 1
89 ,
ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS
I
t's been 30 years since my
friend Fran and I stood in a
drafty Scottish hall surrep-
titiously eyeing the local talent
at a Young Zionists Dance.
Later, I remember Fran bak-
ing a glorious sponge cake
sandwiched with strawberry
jam and whipped cream to en-
tertain a chosen few of these
youths.
My friend's culinary skills
have extended far beyond
cream cakes and sodas so that
when she offered to contribute
to a dairy supper on a cool fall
evening, I quickly accepted.
Vegetable Pasta Pie was
transported from Fran's
kitchen to our dining table.
Tender ziti and crunchy gar-
den vegetables spiked with
fresh basil, heaped high in a
pie shell and crowned with
bubbly-brown mozzarella
cheese was the highlight of the
meal. For a simple salad, we
tossed a variety of lettuces to-
gether, topped with anchovies
and drizzled Balsamic-Chive
dressing. I added Parmesan
Cottage Loaf, a round sour-
dough bread, warm and fra-
grant with a trace of parmesan
and spices. For dessert, Crys-
tallised Ginger Shortbread and
a Strawberry Wine Mold.
To maintain freshness and
avoid soggy pastry, transport
Pasta Vegetable Pie filling in
a separate container and as
semble just before supper. All
recipes serve 6 to 8.
FALL SUPPER MENU (D)
EMPIRE FRESH FROZEN
EMPIRE FRESH
Simple Fall Supper
With Good Friends
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.
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060
Vegetable Pasta Pie, Fresh
Tomato Sauce
Mixed Lettuces with Bal-
samic-Chive Dressing
Parmesan Cottage Loaf
Fran's Crystallised Ginger
Shortbread
Strawberry Wine Mold
VEGETABLE PASTA PIE
1/2 pound ziti, cooked and
drained
3 tablespoons olive oil
2 medium carrots, sliced
thinly
10-oz. package frozen broccoli
florets, thawed
1 large zucchini, cut julienne,
(1-inch x 1/4 inch)
1 small yellow bell pepper,
seeded and diced
1 tablespoon prepared
minced garlic
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons dry white wine
Sauce:
3/4 cup part-skim milk ricot-
ta cheese
1/2 cup grated parmesan
cheese
1 egg, lightly beaten
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh
basil
salt and pepper
10-inch pie shell, baked ac-
cording to package direc-
tions
Topping:
8 oz. mozzarella cheese,
sliced
Combine ziti in large bowl
with 2 tablespoons olive oil. Set
aside. Heat remaining table-
spoon oil in large skillet over
medium heat. Add carrots,
broccoli, zucchini, yellow pep-
per, garlic, salt, pepper and
wine and saute for 3 minutes
until vegetables are lightly
cooked. Add to ziti and cool.
Preheat oven to 375F and
prepare sauce: Blend ricotta,
parmesan, egg, parsley and
basil. Season to taste with salt
and pepper. Stir into ziti-veg-
etable mixture and spoon into
cooled pastry shell. Cover with
mozzarella. Set pie on baking
sheet and bake in preheated
oven for 35 minutes until
cheese is bubbly and browned:
Serve hot and pass Fresh
Tomato Sauce to spoon over.
FRESH TOMATO SAUCE
1 tablespoon olive oil
4 large ripe tomatoes, coarse-
ly chopped
1 tablespoon chopped garlic
2 tablespoons chopped fresh
basil
2 tablespoons chopped fresh
parsley
1/4 teaspoon white pepper
salt to taste
Heat olive oil in saucepan
over high heat. Add tomatoes
and garlic and cook for 1
minute. Reduce heat and stir
in basil, parsley, pepper and
cook 2 to 3 minutes longer un-
til mixture is slightly thick-
ened. Season to taste with salt.
Makes about 1 1/2 cups.
FALL SUPPER / page 94