CHANUKAH
HEADQUARTERS
DREIDELS • CHANUKAH • CHOCOLATE COINS • GIFTS
•
WE ACCEPT ALL BULK FOOD
STORE COUPONS ,fr
Or .19
. OPEN 7 a.m. - 12 Midnight SUN-THURS.
7 a.m. - 1 a.m. FR]. & SAT.
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ERMAN
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6698 ORCHARD LAKE RD.
West Bloomfield Plaza
737-1610
ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUM COUNCIL OF MICHIGAN
GEFILTE FISH
MATZO MEAL
• SWEET • JELLED
5
Limit 6 Jars
7 90
31 OZ.
Expires 12-12-92
MELBA
ROUNDS
SNACK CRACKERS
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RICE
PILAF MIXES
• WHEAT • SPANISH • LENTIL • CURRY
Maniscffewitz
POTATO
PANCAKE MIX
X1,9 ®
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Win
HERRING
•WINE • CREAM
0
°
AMERICAN GRAIN-POPPINS
"UNFRIED POTATO CHIPS
95% FAT FREE
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9
0
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$1 99 ib.
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FRESH ROASTED
moires 12-12-92
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ISRAELI SUNFLOWER SEEDS COTTAGE CHEESE
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•
12 OZ.
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Manischewitz
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°
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EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
Association who sells only the finest of
Look for this emblem and be a name
select kosher products which are
not a number by shopping at a
certified kosher by a recognized
member market of the Detroit area
Orthodox rabbinical council
Retail Kosher Meat Dealers
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FRIDAY, DECEMBER 11th
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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
$4.99nb.
(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.
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Honey And Chanukah
A Good Combination
Besides the nightly lighting
of the menorah, there are
three things that children
look forward to during the
eight-day celebration of
Chanukah: gelt, dreidels and
goodies.
Gelt (Yiddish for "money")
was traditionally given to
kids as an incentive for Torah
study. Today, gelt is often sym-
bolically represented by coins
made of chocolate.
Dreidels, small toys with
four sides resembling tops,
have a history as old as the
history of Chanukah itself.
Legend has it that dreidels
were used as a "cover" for
Torah study in the times of
religious suppression by the
Greek Empire.
Another part of their
favorite holiday are goodies.
Chanukah is a time for casual
get-togethers with friends
and family, and treats are a
natural at such gatherings.
Honey Nut Rugelach is no
exception. Not only is
rugelach one of the best
known Jewish cookies in
America, but Honey Nut
Rugelach is made with an in-
gredient seeped in the tradi-
tions of Jewish cookery:
honey. Honey was the
primary sweetener of ancient
times and still maintains its
special place in modern
Jewish cuisine.
HONEY NUT
RUGELACH
cup butter or
margarine, softened
3 ounces cream cheese,
softened
1/2 cup honey, divided
2 cups flour
1 teaspoon lemon juice
1 teaspoon ground
cinnamon
1 cup finely chopped
walnuts
1/2 cup dried cherries or
cranberries
1
Cream butter and cream
cheese until fluffy. Add 3
tablespoons honey and mix
well. Mix in flour until dough
holds together. Form into a
ball, wrap and refrigerate 2
hours or longer. Divide dough
in 4; on a floured board roll
each portion into a 9-inch cir-
cle. Combine 2 tablespoons
honey and lemon juice; mix
well. Brush dough with honey
mixture; sprinkle 1/4 teas-
poon cinnamon over entire
surface. Combine walnuts
and dried cherries; drizzle re-
maining honey over mixture
and mix well. Spread 1/4 of
walnut mixture onto circle of
dough, stopping 1/2-inch from
outer edge. Cut into 8
triangular pieces. Roll from
wide outer edge toward tip. C
Gently bend both ends to
form a crescent. Place on oil-
ed parchment paper-lined
bakirig sheet and refrigerate
20 minutes or longer. Repeat
with remaining dough and
filling. Bake at 350 degrees
20 to 25 minutes or until
golden brown. Cool on racks. c--
Makes 32 cookies.
Freezing Tip: For longer
storage, package unfrozen
crescents in freezer-safe con-
tainer or bags and freeze un-
til ready to bake.
HOLIDAY HONEY
DOUGHNUTS
1 package (1/4 oz.) dried
yeast
2 Tablespoons warm (105
to 115 degrees) water
2 Tablespoons honey
2 cups flour
1/2 teaspoon salt
2 Tablespoons butter,
softened
1 egg, beaten
1/4 cup milk
Vegetable oil
Honey Nut Filling
Dissolve yeast in warm
water; stir in honey. Combine
flour and salt; blend in butter.
Add yeast mixture, egg and
milk to form a soft dough.
Beat well and knead 5
minutes on floured board.
Divide dough into 12 por-
tions; form into a ball and
place on a greased baking
sheet. Cover and let rise in a
warm place about 1 hour or
until doubled in bulk. Deepc'
fry in 350 degree oil 2 to 3
minutes or until browned on
both sides; turn dough over
halfway through cooking
time. Drain on paper towels.
Slit one side of doughnut and
fill each with 2 to 3 teaspoons-- -:
Honey Nut Filling. Makes 12.
HONEY page 92