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" Give 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. ❑