OPEN THANKSGIVING DAY 7 a.m.-12 Mid
I.
OPEN 7 a.m. - 12 Midnight SUN-THURS.
7 a.m. - 1 a.m. FR1. & SAT.
WE ACCEPT ALL BULK FOOD
STORE COUPONS
ERIC ,14
BULK FOOD
1 1 701
, 1 , 1 0
L—
Come On In And
Have A Knish!
6698 ORCHARD LAKE RD.
West Bloomfield Plaza
737-1610
All OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUDI COUNCIL OF MICHIGAN
r
GREENFIELD
EGG NOODLES
• FINE
• MEDIUM
• BROAD
• X-WIDE
39I
®
10 OZ. BAG
Dees 11-28-92i
Limit 4
2 LITER
PEPSI
•DIET PEPSI • MOUNTAIN DEW
•SLICE • VERNORS
'az
88
GOLD RAISINS
POPPY SEEDS
HALVES & PIECES
$029 El
$2"°
lb.
lb.
Limit 2 lbs.
res 11-28-92 4 .,E ayires 11-28-92
$199
1
5 0
Limit 32 ozs. Exi res 11-28-92
Limit 2 lbs.
Expires 11-28-92
MIXED NUTS
$299 •
• BRUT • EXTRA DRY • PINK • ASTI SPUMANTE
88 750 ML.
$ 99 750 ML.
Expires 11-28-92
Limit 12
Expires 11-28-92
SALTED
lb. ci
Limit 2 lbs.
Etres 11-28-92 .
WINE
• CONCORD • BLACKBERRY • CHERRY
$1 99
Limit 12
750 ML.
Expires 11-21-92
J
GODIVA
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.
11111
. 0
>09"
—
11
AMERICAN
Gourmet
otcol°
96
MI001
EXPRESS
hile enjoying an
evening gathering
of neighbors,
somewhere a mother called
out for her daughter to come
in and watch the TV show,
"The Commish." When I com-
mented that I thought the
woman had said, "Come in
and enjoy a knish" everyone
laughed.
There ensued a lengthy con-
versation about knishes. Two
in our group didn't know
what they were and I was ask-
ed to explain. It was a
pleasure and in the process I
decided to treat this en-
thusiastic group to a sampl-
ing. Here's what I made.
NO PEANUTS • NO SALT
MOGgISIAVID
CHAMPAGNE
NM
EXTRA FANCY
AMERICAN
WHITE ZINFANDEL
CALIFORNIA WINE
OUNCE El
lb.
COOKS
SUTTER HOME
Limit 12
Expires 11-28-92 L
CHOCOLATE T YOGURT
COVERED
COVERED
ALMONDS
RAISINS
WALNUTS
Limit 2 lbs.
WHOLE
BLUE HOLLAND
Limit 2 lbs.
CALIFORNIA
Exres 11-28-92
Limit 4
CALIFORNIA
SEEDLESS
$1 1 7
+ Deposit
Expires 11-28-92 j
Limit 8
Expires 11-28-92
W
0 ONION
• GARLIC
12 OZ. PKG.
• WHITE 7
• WHEAT
5 9 ®
8 OZ.
Limit 4
.
RICHARD AMSTER SPECIAL TO THE JEWISH NEWS
PITA BREAD
CREAM CHEESE
• IEGG HT
AMERICAN BAKERY
PRODUCTS
851-4450
Fax: 737-3669
6716 Orchard Lake Road • West Bloomfield Plaza • West Bloomfield
THE DOUGH
3 cups sifted all purpose
flour
1/4 tsp. salt
3 /4 cup butter or
margarine
4 Tbsp. vegetable
shortening
1 /3 cup ice water
Combine the flour and salt
in a large bowl and add in the
butter or margarine and the
shortening. Cut in the fat
with a pastry cutter or with
a fork until the mixture looks
like small peas. Add in about
half of the water and begin to
mix until a single mass is
formed. Add more water if
need be. Remove the dough
from the bowl, split in half
and gently knead each piece
until the dough is well
blended, about 1 minute.
Dust with flour, wrap in
plastic wrap and refrigerate
overnight.
Working with one piece at
a time, allow the dough to
come to room temperature
and roll out on a floured
surface to about 1/4-inch thick-
ness. Using a cutter about
4-inch in diameter, cut out
circles of dough and set aside
for filling.
POTATO FILLING
4 large potatoes, peeled
and quartered
1 cup onions, cut into a
small dice
salt and pepper to taste
2 Tbsp. minced fresh
parsley
Richard Amster is
contributing food writer to the
Jewish Chronicle in.
Pittsburgh, a.n.d the Jewish
Exponent in Philadelphia.
2 eggs, slightly beaten
2-3 Tbsp. butter or
margarine
oil for sauteeing the
onions
1 or 2 eggs, slightly
beaten for brushing
the knishes before
baking
Saute the onions until well
browned but not burned. Set
aside. Put the potatoes in (a
large pot of cold water an u.,
allow it to come to a boil.'
Cook until the potatoes are
soft and then strain the pota-
toes. Mash with a ricer or
masher. Add the remaining
ingredients and combine well. j
Place 2 to 3 Tbsp. of the mix-.
ture onto each disc of dough
and close the dough up
around the filling. Flatten the'.
knish slightly and brush with
a beaten egg. Set aside for
baking.
SPINACH, ONION AND
MUSHROOM FILLING
1 lb. cooked, chopped
frozen
spinach
1 cup minced onion
1 cup chopped fresh
mushrooms
1 egg slightly beaten
1-2 eggs slightly beaten
for
brushing the knishes
before baking
2 cloves garlic minced
salt and pepper to taste
oil or butter for
sauteeing the onions,
garlic and
mushrooms
Saute the onions until
translucent and add th-i5
mushrooms, continuing to
cook until the mushrooms
give up their liquid. Add thc
garlic, salt and pepper and
KINSH page 98