YOUR HALLOWEEN CANDY HEADQUARTERS WE ACCEPT ALL BULK FOOD STORE COUPONS • O OPEN 7 a.m. - 12 Midnight SUN.-THURS. 7 a.m. - 1, a.m. FRI. & SAT. ERMAN BULK FOOD r r- E ONLY Daily Fresh • LOW FAT • REGULAR WEST 99cPINT c) TUN A E ONLY NMI Th HALF GALLON Limit 4 • Expires 10-24-92 U. ....... AMERICAN BULK FOOD COUPON aril 4.11 :Irma& Y.111 41 al. /al .1 ar.l\1 \•/MINI 1•11111 11•••11%, KEDEM (-- I $1.99 © Limit 8 • Expires 10-24-92 I Limit 4 • Expires 10-24-92 AMERICAN BULK FOOD COUPON AMERICAN RICAN BULK FOOD COUPON D STORE ONLY MEI MIMI aWEST BLOOMFIELD STORE ONLY FRESH ROASTED 4.9 , fiaC..fs.„ P, CASHEWS HOT FUDGE TOPPING I • • SALT MILK CHOCOLATE • BITTERSWEET • SWISS • BUTTERSCOTCH I I 1 $179 ■ Limit 2 lbs. • Expires 10-24-92 9 'me AMERICAN BULK FOOD COUPON woo AMERICAN BULK FOOD COUPON WEST BLOOMFIELD-STORE ONLY • NO SALT $3. 49 7. 10 OZ. JAR j Limit 6 • Expires 10-24-92 Ao pom amiss es auis.imArmoy.iltimemArwwireinivam win SKITTLES BERINGER CALIFORNIA FRUIT CANDIES 1 WHITE ZINFANDEL WINE 1 • $3. 99 I STRAWBERRY • APRICOT • GRAPE I I 4/$5© WEST BLOC) ALL FLAVORS I • I IPRESERVES IN WATER • 6.5 OZ. CAN , Crowley 2/$5 l et 411.10 :cp l e e • j (O-LTD WHIT AEsALBACOR f 737.1610 g I I Limit 3 • Expires 10-24-92 I 6698 ORCHARD LAKE RD. West Bloomfield Plaza COTTAGE CHEESE; ;FROZEN P YOTURT i AMERICAN BULK FOOD COUPON I , 91 — . ku g o ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOUTAN KASHRUTH COUNCIL OF MICHIGAN WEST BI - I Orp.:!.111 ASSORTED FLAVORS I I $1 750 MI. j Limit 15 • Expires 10-24-92 ■ 9 9 I I b. Limit 3 lbs. • Expires 10-24-92 AMERICAN BULK FOOD COUPON AMERICAN BULK FOOD COUPON IMMI 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