BAGEL
DELI
&
PRODUCE
CO.
6088 W. MAPLE AT FARMINGTON RD. • 851-9666
EAT SMOKED FISH -LIVE BETTER
OPEN MON THRU SAT 9-6
SUNDAY 8-3
SMOKED SABLE NOSH
TAILS.......S
.
$2.49
Limit 2 LBS.
BUMBLE BEE
SOLID WHITE MEAT
RUSSIAN
SCHMALTZ
TUNA
.39EA.
HERRING
1
•
Limit 4
Water or Oil — Limit 4 Cans
SPECIALS - NOVEMBER 6-7-8
3 DAYS ONLY!
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
yoscs Guff mART
134. %
Full Service Glatt Kosher Butcher & Carry-out Delicatessen
• Full Line of Fresh Glatt
Kosher Meats & Poultry
in store specials daily
including
HOMEMADE: Kugels, Salads,
Eggrolls, Sandwiches and More .. .
• Carry out Deli
-
• Rotisserie Chicken
• Groceries
$1750 for Two
on Thursday & Friday only
Includes: Rotisserie Chicken
2 Side dishes & Pint of Soup
• Shabbos Special
• Shiva Dinners
customized to your needs
• Deli Trays
• Free Delivery Available
Please ask us about our Special Orders for your Special Occasions
Always HOMEMADE and HAMISHE just like Bubby used to make
All Kashrut Laws Strictly Observed Under the Supervision of the Vaad Harabonim of Detroit
855-8830
32839 Northwestern Hwy., Farmington Hills, just south of 14 Mile In Tiffany Plaza
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BOB MOREAN
(313) 336-9200 1-800-365-9200
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self-examination —
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AMERICAN
CANCER
SOCIETY'
BRIT MEAL
page 94
snap peas, thawed
16 oz. bag frozen broccoli
florets, thawed
1 sweet red bell pepper,
seeded and coarsely
chopped
salt and freshly ground
pepper to taste
Preheat broiler. Mix vinai-
grette dressing and mustard
and brush generously over cut
surfaces of tuna. Place on oiled
broiling pan and boil 4 to 6 inch-
es from heat, turning after 5
minutes to cook through (tuna
is cooked when flakes are no
longer opaque when separated.)
Cool. Remove skin, bones and
separate into bite-size chunks
Set aside. Serves 12 to 15.
Place cooked penne in large
serving bowl. In skillet, heat
butter and oil. Add pecans and
cook over medium heat to brown
and get a little crisp. Remove
from heat and toss with salt,
pepper flakes and cumin. Pour
over cooked penne and gently
stir in reserved tuna, garlic,
basil and parmesan, sugar snap
peas, broccoli, red pepper. Serve
warm or at room temperature.
BROWN SUGAR
CHALLAFI KUGEL
6 tablespoons butter or
margarine
1 1/2 cups brown sugar
10 slices challah (may be
day-old), cut 1-inch
thick
3 cups milk
6 eggs
1 teaspoon almond extract
2 tablespoons sugar mixed
with 2 teaspoons cin-
namon
Cut butter into 6 pieces and
place in 11 by 14-inch pyrex
baking dish. Microwave at High
for 2 minutes or until melted.
Stir in brown sugar and spread
over bottom of dish. Arrange
challah over sugar mixture in
one layer. Whisk milk, eggs, and
almond extract and pour over
challah. Sprinkle with cinna-
mon-sugar. Refrigerate over-
night or up to 36 hours ahead.
About 1 hour before needed,
bake in preheated 350F oven
until puffed and nicely browned.
Spoon Crushed Strawberry Top-
ping over. Serves 12.
Note: Low fat or skim milk
may be substituted for whole
milk and 6 egg whites may be
substituted for 3 of the eggs in
recipe.
CRUSHED STRAWBERRY
TOPPING
2 pints ripe strawberries,
hulls removed
1/4 cup light corn syrup
1/4 cup orange juice
1 tablespoon fresh lemon
juice
Cut berries in half and place
in a medium saucepan. Mash
with a fork. Add corn syrup, or-
ange and lemon juices and bring
to brisk boil over high heat, stir-
ring often. Cook for 1 minute
and remove from heat. Spoon
over Brown Sugar Challah
Kugel. Makes about 13/4 cups.
Note: Don't hesitate to include
some uncommon melons such
as Persian with its deep orange
flesh or white fleshed Casaba.
MINTED MELON MIX
1 Persian melon, peeled,
seeded and cut into f-
inch chunks
1 honeydew, peeled,
seeded and cut into
balls with melon-baler
1 casaba, peeled, seeded
and cut into 1-inch
chunks
1/2 watermelon, seeds
removed and cut into
balls with melon-baller
2 tablespoons
confectioner's sugar
1 cup apple juice
1 cup fresh mint leaves
In large bowl, combine mel-
ons. Sprinkle sugar over, and
add apple juice and mint leaves.
Gently stir together. Cover with
plastic wrap and refrigerate
overnight. Serves 12 to 15.
FRESH PLUMS
SPLASHED WITH PORT
3 pounds red plums, stones
removed and
quartered
2 pounds black plums,
stones removed and
quartered
1/4 cup sugar
1/2 teaspoon ground nut-
meg
2 cups port wine
In glass bowl, toss plums with
sugar and nutmeg and 1/2 cup
port wine. Cover and refriger-
ate overnight. Remove from re-
frigerator 1 hour before serving
and splash remaining wine
over. Serve with ladle so guests
can scoop both wine and plums
into dessert dishes. Serves 12 to
15.
TOFFEE KISSES
1/2 pound (2 sticks) butter,
softened
2/3 cup confectioner's
sugar
2 teaspoons almond
extract
2 and 2/3 cups all-purpose
flour
1 1/2 cups crushed toffee
bars
36 chocolate kisses, foil
removed
Preheat oven to 325F. Cream
butter, sugar and almond ex-
tract until pale in color. Gradu-
ally add flour, beating
thoroughly after each addition.
Stir in crushed toffee. Form into
small balls, about 1 1/2-inches
in diameter. Place 1-inch apart
on ungreased cookie sheets.
Flatten slightly with fork. Bake
12 to 15 minutes in preheated
oven until golden at edges. Re-
BRIT MEAL I page 98