V.
cs
QUALITY FRUIT MARKET
gff/rae 61e.,,, f4ce Oupfrree (C4,4c,
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YOSI'S GLATT MART
FULL SERVICE GLATT KOSHER BUTCHER
AND CARRY-OUT DELICATESSEN
HOLIDAY SPECIAL HOURS
SUCCOS
OPEN Sun., Oct. 18 9 AM-3 PM
CLOSED Mon., Oct. 19; Tues., Oct. 20
BEST WISHES FOR
A HAPPY AND HEALTHY
HOLIDAY!
ALL KASHRUT LAWS STRICTLY
OBSERVED UNDER THE
SUPERVISION OF
THE VAAD HARABONIM
OF GREATER DETROIT
Bring in our competitors' ads
and WE WILL "MEAT" THEIR
PRICE ON FRESH, KOSHER
MEAT & POULTRY!
limited to availability
32839 Northwestern Highway, Farmington Hills, MI 48334
HOURS:
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
11-6
9-5
9-5
9-7
9-8:30
9-5
(313) 855-8830
(GOURMET MEATS & DELI)
Lipari - Skinless
TURKEY BREAST
$1.99 (b.
Loin
LAMB CHOPS
Lean
CUBE STEAK
L SS
a
CHEESE
$5.29 lb.
$2.29 lb.
FASHION
IN
ACTION
$2.49 lb.
WEST BLOOMFIELD
ORCHARD MALL
855-0650
GO1URMET BAKERY
1 lb. Loaf
SWEET PUMPERNICKEL $1.99 ea.
Buy One Dozen HALLOWEEN CAKES
Get a Large Can of Fruit Punch FREE!
FORMICA BEDROOM SET
4 PIECE GROUPING $699."
includes:
• Double Dresser • Mirror
• Headboard • 2 Drawer Nightstond
Available In Assorted
Colors & Assorted Styles
GOURMET
PREPARED FOODS
Made In The U.S.A.
Fresh Baked
FOCACCIA'S
$1.95 ea.
Jumbo
TORTELLINI'S
Filled with Fresh Wild Mushrooms
$7.95 lb.
And, Many More Specials In Our
Floral, Fish, Vegetable & Wine
Departments
31201 Southfield _Road Ot 13 Mire)
Beverly -ills, Michigan - 64 7-4646
SALE ENDS SUNDAY, OCTOBER 18th
Sittino Pretty
Evergreen Plaza
19747 W. 12 Mile, Southfield 552-8850
Hours: Mon.-Sat. 10-6
Heating and
Air Conditioning
Ask about our
Preventive
Maintenance Program
24 HOUR EMERGENCY SERVICE
Phone: 335-4555
SCHOOL from page 94
chefs became involved, and this
book is the result of years of ex-
perimentation and testing at the
92nd Street Y Cooking School,
still the only strictly kosher
cooking school in America.
Patricia Cobe has done an ad-
mirable job with recipe writing
and technical work to clarify the
intricate, diverse cuisines rang-
ing from Japanese to Cajun to
French and Vietnamese.
Each of the 15 chefs has writ-
ten an introduction to the culi-
nary traditions of his/her
country. A chapter on the
kosher kitchen is followed by a
primer on kosher wines.
Recipes are surprisingly easy
and uncomplicated. If I could
choose but one kosher cookbook,
it would be that from the 92nd
Street Y Kosher Cooking School.
Recipes below are from this
cookbook.
CARAWAY SEED SOUP
This soup is permeated with
the distinctive flavor of caraway
seed, used extensively in Hun-
garian cooking.
4 cups water
4 teaspoons caraway seeds
3 tablespoons margarine
3 tablespoons all-purpose flour
1 tablespoon Hungarian sweet
paprika
salt and ground black pepper
to taste
3/4 cup thin egg noodles (op-
tional)
2 eggs
1 cup croutons
1. In small saucepan, bring 2
cups water to boil. Add caraway
seeds, reduce heat and simmer
30 minutes. Strain reserving liq-
uid. Discard caraway seeds.
2. In large saucepan, melt
margarine over medium heat.
With wire whisk, blend in flour
and cook until mixture browns
slightly, stirring constantly. Stir
in paprika, reserved liquid, salt
and pepper to taste and an ad-
ditional 2 cups water. Whisk un-
til smooth. Add noodles if
desired and simmer 5 minutes.
Reduce heat to low.
3. In small bowl, beat eggs
slightly. Add 1/2 cup hot soup to
eggs, stirring to combine. Pour
egg mixture into hot soup in
saucepan. Whisk gently over
low heat to heat through. Do not
boil or soup will curdle.
4. To serve, ladle hot soup into
bowls. Garnish with croutons.
Serves 4 to 6.
CARAMEL CHICKEN
A Cuban specialty.
Two 3-pound chickens cut in
pieces
juice of 3 lemons
5 cloves garlic, peeled and
minced
2 medium onions, peeled and
chopped
1 medium green bell pepper,
finely minced
1/2 teaspoon dried thyme
SCHOOL / page 98