OPEN THANKSGIVING DAY 7 a.m.-12 Mid.

WE ACCEPT ALL BULK FOOD
STORE COUPONS

•

0

OPEN 7 a.m. - 12 Midnight SUN-THURS.
7 a.m. - 1 a.m. FRI. & SAT.

AttWill
iONN

ERMAN

Imadmi
EX RESS

r

BULK FOOD

ri s l 701

t

6698 ORCHARD LAKE RD.

West Bloomfield Plaza

737-1610

ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN

I DE 0
PRE ZELS

airy Fresh

•BALDIES • DUTCH STYLE

SOUR CREAM

(No Salt) (18

PARVE
14 OZ. BOX

Limit 4

Ex ires 11-21-924

NEW YORK STYLE
BAGEL CHIPS

...

Limit 4

Expires 11 - 21 - 92

PREMIUM CHOCOLATE BARS

• MILK CHOCOLATE • ALMOND • PECAN
• CRISPY • MACADAMIA

PARVE
6 OZ. BAG

3 OZ.

I- 11121-92 ..........

Expires 11 1192.

MICHIGAN
FRESH ROASTED
DRIED CHERRIES PEANUTS IN SHELL

GREAT FOR BAKING, SALADS, SNACKS, ETC.

•SALTED • NO SALT

99 lb.

Limit 2 lbs.

lb.

Expires 11-21-92

Limit 12

CI

Expires 11-21-92

Manischewitz

FREIXENET
CORDON NEGRO
SPARKLING WINE

• BRUT $
• EXTRA DRY

Limit 2 lbs.

KOSHER WINES

•MALAGA•BLACKBERRY•CONCORD•CHERRY

99

0

6 COUNT
12 OZ. PKG.

16 OZ.

R;AR DLLI

ALL FLAVORS

2/$3

•

7

ENGLISH MUFFINS

750 ML.

ONE POUND
CHOCOLATE

COVERED

RAISINS

Limit 12

Expires 11-21-92

FRESH - GT:RIM
CINNAMON

...

1 9¢OUNCEa

Limit 16 ounces
Expires 11-21-92

INI

PAUL MASSON

WINE CARAFES

• BURGUNDY•CHABLIS•WHITE ZINFANDEL

1 Liter

Limit 12

Expires 11-21-92

Chocolatier

A SPECIAL GIFT FOR THE OVER. $30 SET.

Visit the godiva counter starting November 27 and when you
make a gift purchase of $30 or more, we'll give you a com-
plimentary gift in return. So select from all sorts of assortments
wonderfully wrapped and in a wide range of prices and make
your holiday shopping a delicious experience.

AMERICAN

OSCIPIC5t
-.a

=IOW

EGRESS

I

CI

Limit 1 POUND FREE
Expires 11-21-92

GODIVA

Uourmet

ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS

WITH PURCHASE OF ONE
POUND

750 M L.
®

Expires 11-21-92

Jewish Cuisine:
Rich, Glorious, Light

Exres 11-21-92

Limit 3

851-4450

Fax: 737-3669

6716 Orchard Lake Road • West Bloomfield Plaza • West Bloomfield

f you're still convinced
that great Jewish food is
all schmaltz (chicken fat)
and chopped liver, you're
in for a surprise.
With over 23,000 kosher
items in the market (accor-
ding to Integrated Marketing
and Communications) kosher
cooking has been able to leap
forward to solve the kosher
cook's concern for family
health. Dairy products are
available in low-fat and non-
fat versions, egg substitutes
take the place of eggs or some
of the eggs in a recipe and
even ice cream finds a lip-
smacking equal in frozen
yogurts richly flavored with
fresh fruits. The emphasis on
fresh produce and grains,
which has always been an in-
tegral part of Sephardic
Jewish culture, has brought a
fascinating, delicious dimen-
sion into the American
Jewish kitchen.
Favorite Eastern European
recipes, such as "Light"
Cheese Blintzes, have been
adapted here to reduce fat
and cholesterol so that
everyone may enjoy. Contem-
porary dishes such as Orange-
Applesauce and Beet and
Herring Salad may well
become family favorites
creating new and healthy
kosher food traditions.

`LIGHT' CHEESE
BLINTZES (makes 8)

1 egg

/2 cup flour
/2 cup water
1 teaspoon oil
oil for pan
Filling:
1 /2 cup low fat dry cottage
cheese
1 /4 cup mashed potatoes
(no fat added)
1 tablespoon sour cream
substitute
grated rind of 1/2 lemon
1 tablespoon sugar

1

1

Ethel Hofman is a food writer
fro m. Maryland.

Whisk egg in small bowl
until foamy. Add flour and
water alternately, beating
well between each addition.
Beat in oil. Batter will be
thin. Let stand 2 hours at
room temperature or over-
night in refrigerator. Heat
7-inch non-stick crepe pan
over medium heat and oil
lightly. Pour in 2 tablespoons
batter, tipping pan so that
mixture covers bottom of pan.
Cook on one side only until
top is dry, 1-2 minutes. Turn
out onto paper towel. Cover
with another paper towel to
prevent drying out. When all
pancakes are made, prepare
filling by combining all filling
ingredients in small bowl.
To assemble: Place a round-
ed tablespoon filling in center
of pancake. Fold sides in to
cover filling, then fold over
again to make an envelope.
Repeat until pancakes and
filling are used.
To cook: Grease pan lightly
and fry prepared blintzes over
medium heat until golden
brown.

FRESH
ORANGE-APPLESAUCE
2 red apples, unpeeled,
cored and cut in
chunks
2 tablespoons fresh
lemon juice
1 orange, peeled, seeded
and cut in quarters
1 /2 teaspoon dried mint or
1 1/2 teaspoons
chopped fresh mint
1-2 tablespoons honey or
to taste
Place all ingredients in food
processor bowl fitted with
steel blade. Chop to coarse
consistency. Spoon into serv-
ing dish and serve at room
temperature. Makes 1 3/4 cups.

An English-Jewish dish
which makes a lighter, tastier
forspeis (appetizer) than chop-
ped liver.

CUISINE page 96

