FAT FREE • SUGAR FREE PUMPKIN PIES!
WE ACCEPT ALL BULK FOOD
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7 a.m. - 1, a.m. FRI. & SAT.
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6698 ORCHARD LAKE RD.
West Bloomfield Plaza
737.1610
AIL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN
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WEST BLOOMFIELD STORE ONLY
K•SHER
STREIT'S
WEST BLOOMFIELD STORE ONLY
FRESH
ROSEN'S
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ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS
CELLO SOUP MIXES I 'REDUCED CALORIE BREAD:
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SWEET
CRUNCHY
BANANA CHIPS
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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.
SUNDAY, NOVEMBER 8th THROUGH
FRIDAY, NOVEMBER 13th
EMPIRE FRESH FROZEN
DUCKS
111111 W111111111 1111111
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EMPIRE FRESH FROZEN
TURKEY LOWER QUARTERS...
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TURKEY BREAST.
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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
$3.59 „b.
79°
$2.39
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EMPIRE FRESH FROZEN
B
/ lb.
lib.
(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.
94
As a professional foodie,
maybe it's only to be expected
that my most vivid memory of
the seudat mitzvah (festive
meal) after our first son's brit
was a tray of homemade
strudel, shlepped from New
York to Boston for the occasion.
Some 20 summers later, cho-
lesterol and calories are of prime
concern both to my peers and to
a new generation of parents.
Traditional dense dishes are
now replaced by cool light sal-
ads, aromatic fruit compotes,
and bite-size cookies or wafer-
thin sliced cakes. They are
served at home where the brit
usually takes place.
Since a baby boy's brit in-
volves eight day's notice, there's
plenty of time to plan. Fre-
quently it is close friends who
will organize and prepare the
seudat mitzvah since family
members often live a distance
away.
The recipes below can and
should all be made ahead. This
brit menu offers dishes to de-
light every appetite while ful-
filling the "strive for five" (fruits
and vegetables) advice for
healthy eating.
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750 MI.
Limit 12 Bottles • Expires 11-14-92
1111= 61111•
For The Meal
After The Brit
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060
MENU
Layered Chefs Salad (Jewish
style) with Salmon Mayonnaise
Penne Pecan Salad with
Fresh Tuna
Brown Sugar Challah Kugel
with Crushed Strawberry Top-
ping
Minted Melon Mix
Fresh Plums splashed with
Port
Lemon-Drenched Gesund-
heitkuchen (Blessing Cake)
Toffee Kisses
LAYERED CHEF'S SALAD
(JEWISH-STYLE)
8 cups mixed greens, torn
(Boston lettuce, red
leaf, romaine)
2 red onions, thinly sliced
6 ripe tomatoes, each cut
in 8 wedges
1 pound smoked
mozzarella cheese, cut
in 1/2-inch dice
freshly ground pepper
3 seedless cucumbers,
unpeeled, sliced 1/8-
inch thick, diagonally
1 cup alfalfa sprouts
4 sun-dried tomatoes in oil,
drained and cut in
slivers
6 hard cooked eggs,
quartered
1 cup small pitted black
olives
1 red bell pepper, seeded
and cut in thin rings
12-oz. yellow cheddar
cheese, cut in 1/2-inch
dice
1 pound asparagus spears,
cooked
1 small can anchovy fillets,
drained
Place half the salad greens in
bottom of large glass bowl. Top
with red onions and tomatoes.
Next cover with a layer of
smoked mozzarella cheese.
Sprinkle with pepper. Layer cu-
cumbers over cheese, then al-
falfa sprouts, sun-dried
tomatoes, eggs, olives, red pep-
pers and cheddar cheese. Top
with remaining salad greens.
Arrange asparagus in spoke
fashion and scatter anchovies
over. Serve with pitcher of
Salmon Mayonnaise. Serves 12
to 15.
SALMON MAYONNAISE
1/2 cup mayonnaise
1/2 cup plain yogurt
1 small can (6 1/2 oz.)
salmon, drained
2 tablespoons dijon-style
mustard
1 tablespoon lemon juice
1 tablespoons capers,
drained
1/2 cup Italian parsley
3/4 cup vegetable oil
salt and pepper to taste
In food processor, puree may-
onnaise, yogurt, salmon, mus-
tard, lemon juice, capers and
parsley. With machine running,
slowly pour oil through feed
tube to combine and thicken.
Serve in pitcher to spoon over
Chefs Salad. Makes about 21/4
cups.
PENNE PECAN SALAD
WITH FRESH TUNA
1/2 cup prepared
vinaigrette dressing
2 tablespoons dijon mus-
tard
2 pounds fresh tuna, cut in
1-inch thick steaks
2 pounds penne pasta,
cooked and drained
according to package
directions
3 tablespoons sweet butter
2 tablespoons peanut oil
3 cups pecan halves
1 1/2 teaspoons salt
1 teaspoon hot pepper
flakes
1 teaspoon ground cumin
2 tablespoons garlic,
chopped
1 1/2 cups fresh basil
leaves, shredded
1 1/2 cups grated parmesan
cheese
16 oz. bag frozen sugar
BRIT MEAL / page 96