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