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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