BAGEL
DELI
&PRODUCE
CO.
6088 W. MAPLE. AT FARMINGTON RD. • 851.9666
EAT SMOKED FISH LIVE BETTER
SUNDAY 8-3
OPEN MON THRU SAT 9-6
FRESH SMOKED WHOLE
LAKE SUPERIOR
WHITEFISH $4.998
RUSSIAN
SCHMALTZ
PILLAR ROCK
SOLID WHITE MEAT
HERRING
TUNA
$1
$1 .29
1 •50 EA.
Limit 4
SPECIALS
Water or Oil — Limit 4 Cans
NOV. 20-21-22 - 3 DAYS ONLY!
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.
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
THANKSGIVING
SPECIALS
SUNDAY, NOVEMBER 22nd THROUGH
WEDNESDAY, NOVEMBER 25th
EMPIRE FRESH FROZEN
BAR 13,Q, CHICKEN
111111111111111111 $
1189/1b.
EMPIRE FROZEN
TURKEY AND CHICKEN POT PIES ,
lu
l
l''
I I I gill 1 $
U.S.D.A. CHOICE
BONELESS BEEF CHUCK ROAST
1 1 1 1 1 1
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
IIIII
1189 /pkg.
s2.99/1b.
(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.
WHY SETTLE
FOR LESS?
500 Styles,
over 2,000 fabrics,
plus leather.
Custom Sofas
$695.00 - $1695.00.
made
and delivered
in just 35 days.
Custom
FURNITURE
NOVI • LIVONIA
STERLING HEIGHTS
ANN ARBOR
mix well to combine. Remove
from the heat and place in a
large bowl. Add the
remaining ingredients and
combine well.
Place 1 to 2 Tbsp. of the
filling on each disc of dough
and close the dough around
the filling. Flatten the knish
slightly and brush with beat-
en egg. Set aside for baking.
CHEESE FILLING
1 lb. Farmers cheese
1 4 cup minced onion
2 Tbsp. butter or
margarine
1 egg slightly beaten
1 Tbsp. sour cream
salt and pepper to taste
Combine all of the
ingredients together in a
large mixing bowl and mix to
combine well.
Fill the knishes and
prepare for baking as noted
above.
SAUERKRAUT AND
POTATO FILLING
1/2 mixture of potato
filling (above)
8 oz. canned sauerkraut,
well drained
cup minced onion
oil for sauteeing
black pepper to taste
Saute the onion until light
brown and add the sauer-
kraut. Saute for about 3
minutes longer, season with
the pepper and remove from
heat.
Mix well with the potato
mixture and fill the knishes
and prepare for baking as
described above.
TO BAKE THE
KNISHES
Place the prepared knishes
on an ungreased sheet tray
and place in a preheated 425
degree oven for about 20
minutes or until golden.
Remove and enjoy! Ej
Thanksgiving
With A Twist
ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS
Since the time of the first
colonists, a broad-breasted,
succulent roast turkey has
been the pride of America's
national feast. But don't be
surprised if this year there
are guests at your table who
decline a slice of the big bird.
With the hue and cry over
what's good for you to eat,
more Americans are turning
to meatless meals with a fo-
cus on fruits, vegetables and
grains. At Thanksgiving, this
is easy. Markets are now
ablaze with color and fresh-
ness — pumpkins, squashes,
apples, sweet potatoes and
cranberries. Combine them
with a protein-rich grain or
tofu, and dishes to delight
everyone can be offered at
your Thanksgiving table.
There's no doubt that cook-
ing with fresh vegetables in-
volves a little more time than
dumping a can into the pot.
But taste and nutrition more
than make up for speed, and
much preparation may be
done ahead. Main dishes such
as Spicy Lentil Chili may be
made ahead and frozen. Tofu,
a soybean curd, may be re-
frigerated for no more than a
week, draining off the water
and covering with fresh cold
water daily.
All these recipes may be
served as side dishes along
Ethel Hofman is the tbod editor
of the Baltimore Jewish
Times.
with the turkey since none
contain any dairy products
SPICY LENTIL CHILI
4 cups lentils
7 cups water
32 oz. can tomatoes,
undrained
2 large onions, peeled
and thinly sliced
2 tablespoons minced
garlic
1 tablespoon ground
cumin
2 teaspoons ground co-
riander
2 teaspoons dried mint,
crumbled
1 tablespoon grated
lemon rind
1 tablespoon fresh lemon
juice
1-2 teaspoons salt
1-2 teaspoons freshly
ground pepper or to
taste
1 can (6-oz.) tomato past(
1 teaspoon sugar
1/2 cup chopped fresh
parsley (optional)
Wash lentils in cold \\Tate ]
and pick out any discolorec
pieces. Place in large pot witt
water and bring to boil, stir
ring often. Cover partiall y
and lower to simmer. Cook lb]
30 minutes. Stir in tomatoes
onions, garlic, cumin, corian
der, mint, lemon rind am
juice. Partially cover and sim
mer for 1 hour longer unti
TWIST page 100