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
Orthodoxed 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
SUNDAY, NOVEMBER 29th THROUGH
FRIDAY, DECEMBER 4th
EMPIRE FRESH FROZEN
TURKEY LOWER QUARTERS
79/1b.
1/4
EMPIRE FRESH FROZEN
TURKEY WINGS
59/1b.
EMPIRE FRESH
BONELESS & SKINLESS CHICKEN BREAST
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 SERVANT THE JEWISH COMMUNITY FOR
OVER 70 YEARS, MICHAEL COHEN, OWNER-OPERATOR
$5.59A.
(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.
YOSI'S GIAli MART
MA RT
FULL SERVICE GLATT KOSHER BUTCHER
AND CARRY-OUT DELICATESSEN
FOR ALL OUR SPECIAL CUSTOMERS!
WITH ANY PURCHASE OF $30.00 OR MORE
YOU WILL RECEIVE
FREE
ONE PINT OF COLE SLAW
ALL KASHRUT LAWS STRICTLY
OBSERVED UNDER THE
SUPERVISION OF
THE VAAD HARABONIM
OF GREATER DETROIT
Bring in our competitors' ads
and WE WILL "MEAT" THEIR
PRICE ON FRESH, KOSHER
MEAT & POULTRY!
HOURS
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
limited to availability
32839 Northwestern Highway, Farmington Hills, MI 48334
. 11-6
9-5
9-5
9-6
9-8:30
9-2
(313) 855-8830
$10.00 OFF
n!rr,A111FR
(with ady
THE AREA'S
LARGEST
IN STOCK SELECTION
WITH GUARANTEED
BEST PRICE!
GLIDERS „..$168.00
ROCKERS ...$98.00
ER & c
We Ship
Anywhere"
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the Gift
that
gives
all year!
Send
someone
you love
a subscription
to
THE JEWISH NEWS
'excluding kids
and cushions
3337 Auburn Rd.\
(1 Mile West of Adams)
CIA L1
/21325 Telegraph
--
Auburn Hills 853.7440
(Just North of 8 Mile)
AUTO REPAIR AT YOUR LOCATION WITH THE GARAGE ON WHEELS
he Tune Up Man
1
Call 354-6060
Southfield 948.1060
Right In Your Own Driveway!
d
EL AL page 80
DOING BUSINESS SINCE 1976
CALL 398-3605
CERTIFIED & LICE \SED
VISA & VC WELCOME
THE
TABLE
CONNECTION
/custom designed furniture
laminates, wood, lucite
MURIEL WETSMAN
661-3838
cup pistachio halves
to garnish (optional)
Coarsely chop pistachios in
food processor. Add remain-
ing filling ingredients and
chop finely. Set aside. Pound
chicken breasts between wax
paper to about 1/4-inch thick.
Divide filling into four and
place one portion in center of
a pounded chicken breast.
Fold chicken over to com-
pletely enclose filling. Repeat
with remaining chicken and
filling. Brush each piece with
oil, then roll in seasoned
breadcrumbs. Saute in hot oil
in non-stick skillet over medi-
um heat until nicely browned,
2 to 3 minutes each side. Add
1/4 cup broth, cover and cook
20 minutes longer until fill-
ing is cooked. Sprinkle pista-
chio halves over to garnish
(optional). Serves 4.
RAINBOW TROUT
MEUNIERE
'Meuniere' or 'miller's wife'
indicates the fish has been
dusted with flour and pan-
fried.
4 whole rainbow trout,
cleaned and ready to
cook
1/2 teaspoon salt
1/4 teaspoon pepper
about 1/3 cup all-purpose
flour
oil for frying
4 tablespoons melted
butter or margarine
garnish:
capers, lemon slices,
fresh dill sprigs, cherry
tomatoes.
Wash trout under cold run-
ning water. Drain thorough-
ly. Combine salt, pepper and
flour and dust trout, inside
and out, while still damp with
seasoned flour to coat lightly.
Pour enough oil, to about 1/4-
inch deep, into 10-inch heavy
skillet and heat over medium-
high heat. Place trout gently
in hot oil and cook 4 to 5 min-
utes on each side until gold-
en brown. Tails should be
crisp. Drain on paper towels
and remove to warm plates.
Drizzle hot, melted butter
over each. Garnish with one
or all of the suggested gar-
nishes. Serves 4.
AMARETTO BOMBE
1 pint vanilla ice cream,
softened
1/4 cup amaretto liqueur
4 tablespoons raspberry
preserves
fresh raspberries to
garnish (optional)
Combine vanilla ice cream
with amaretto liqueur. Place
2 tablespoons mixture into
bottom of a custard cup. Top
with 1 tablespoon raspberry
preserves. Repeat into 3 more
custard cups. Cover preserves
with equal portions of re-
maining ice cream mixture.
Cover with plastic wrap and
freeze until firm.
To serve: Loosen sides with
knife. Dip bottom of cups in
hot water and turn onto in-
dividual dessert plates. Gar-
nish with a few fresh
raspberries (optional). Serves
4.
❑
Famie's Lo-cal
Whipped Dessert
CHEF KEITH FAMIE SPECIAL TO THE JEWISH NEWS
PEACH PISTACHIO
WHIP LOW-CAL
DESSERT
A whip is a combination of
whipped egg whites with
gelatin and prominent flavor
folded into it. Most of the time
it is a fruit base.
In this case I have used
American Spoon Foods Peach
Preserves and chopped tc ast-
ed pistachios. It is a light
healthy dessert with very few
calories.
(Yields 1 1/2 qt. iaold on
serving dish or souffle
dish)
1-9 oz. jar peach pre-
serves American Spoon
Foods
1 Tbls. Grand Marnier
1 cup hot water
4 egg whites
2 tsp. granulated sugar
1 1/2 tbls. gelatin
1/2 cup toasted chopped
pistachios
1. Put egg whites and sugar
in mixing bowl.
2. In another bowl, put peach
preserves and Grand Marnier,
mix well.
3. In a small bowl dissolve
gelatin with 1/2 cup cold water.
Once dissolved, add hot water.
4. Add hot water and gelatin
to the peach preserves and mix
in well. At same time start
whipping egg whites.
5. When egg whites have
formed peak, slowly fold some
of the peach mixture into the
egg whites.
6. Add 1/2 of the pistachio to
the egg mixture and continue to
fold the peach mixture into the
egg whites.
7. Put into a display serving
dish and sprinkle the remain-
ing pistachios on top. Refriger-
ate 2 hours before serving.
❑