FAT FREE • SUGAR FREE PUMPKIN PIES! 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 asc BULK FOOD 11111111 L — 7•1 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 r-- WEST BLOOMFIELD STORE ONLY K•SHER STREIT'S WEST BLOOMFIELD STORE ONLY FRESH ROSEN'S I NNW ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS CELLO SOUP MIXES I 'REDUCED CALORIE BREAD: I • Split Pea I • 3 a k, I • Lima Bean I • Barley Mushroom Minestrone Limit 6 • Expires 11-14-92 AMERICAN BULK FOOD COUPON PARVE Limit 2 Loaves • Ex•ires 11-14-92 iral AMERICAN BULK FOOD COUPON SIM MIMI ......= own m11 MUSA M:111gol Y, 11111011:141•1•111•U1 KEDEM I ") I LOAF 6 OZ. PACK MEI 79 40 Calories Per Slice 1 11M1 ■ 01.• .III Im111 .■ Dairy Fresh I I I 1 CONCORD GRAPE JUICE 1 I SHREDDED CHEESE I 1.99 44OZ. © i Limit 4 • Expires 11-14-92 Mozzerella • Mild Cheddar 4 • Mont-Colby 8 OZ. BAG 'emir+ Limit 4 • Expires 11-14-92 IN= AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY I PITTED PRUNES I I © 99° cl I I lb. ~ we--712 U. Limit 2 lbs. • Expires 11-14-92 AMERICAN BULK FOOD COUPON ; I PEST LI* ALL• WEST BLOOMFIELD STORE ONLY SWEET CRUNCHY BANANA CHIPS 99° lb. 41.r.-4 4 CALIFORNIA RAW NATURAL I ALMONDS I Limit 2 lbs. • Expires 11-14-92 1 N99 lb. r1 ▪ Limit 2 lbs. • Expires 11-14-92 AMERICAN BULK FOOD COUPON AMERICAN BULK FOOD COUPON Ire • . r _._....,, ,.., ALIFORNIA _"_•, WEST BtOOMPELD STORE ONLY 1 AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY SWEET CALIFORNIA 1 9 9 I I. • • • 0 N • =MI T ■ ft.41 TI I • CHARDONNAY • CABERNET SAUVIGNON I I ASTI SPUMANTE 1 WINE I ----. i 1,■1 As+43 watb, $ 3•99 I I 750 MI. Limit 12 Bottles • Expires 11-14-92 I ITALIAN SPARKLING WINE i AMERICAN BULK FOOD COUPON $ i I 6•99 AMERICAN BULK FOOD COUPON j 11••1 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 1111111111111 EMPIRE FRESH FROZEN TURKEY LOWER QUARTERS... 11111111 TURKEY BREAST. 1 111111111111111 1111111111 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 111111111111 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. I,J 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