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