CHANUKAH HEADQUARTERS Hog • DREIDELS • CHOCOLATE COINS WE ACCEPT ALL BULK FOOD STORE COUPONS ,04 el.. Or iOr 41111 ts-' BULK FOOD / IIP / 1 _1® MULTI-COLORED Limit 2 Boxes IN 590 44 CT. Expires 12-19-92 Limit 4 Expires 12-19-92 Limit 4 • OLD TYME KOSHER PICKLES 990 O • SLICED • WHOLE $ 1 37 5 OZ. BOX Expires 12-19-92 Limit 3 PURE HALVES & PIECES • JUMBO • REGULAR JORDAN ALMONDS • ASSORTED COLORS $199 LB.C1 Limit 2 Lbs. Expires 12-19-92 9/1 LB ■ CALIFORNIA PITTED PRUNES CI 9 0 LB. Limit 2 Lbs. r Expires 12-19-92 SWst FRUIT GEMS ASSORTED JEL CANDIES PARVE Limit 2 Lbs. Expires 12-19-92 CHOCOLATE COVERED RAISINS 173 6 rIsJ11212 J — — --------- Fates1?- 1 92L EXTRA FANCY 1 0 7N7POUND SLICED Limit 4 lbs. 32 OZ. JAR Expires 12-19-92 CHOCOLATE CHIPS . — .1i7. 1 1 t 2 L ID L, NOW $1 29 0 WALNUTS I QJ $229 LB. 12 OZ. BOX SMOKED NOVA SALMON ONE POUND JAR Expires 12-19-92 17 Limit 4 Boxes Expires 12-19-92 Expires 12-19-92 $1 37 PARVE 4.5 OZ. CALIFORNIA $1 PREMIUM GOLDEN HONEY U.S. GRADE A 0 & SOUP MIX Limit 4 737-1610 16 OZ. GREAT LAKES PRODUCT OF ISRAEL manischewitz MATZO BALL MIX IN 6698 ORCHARD LAKE RD. West Bloomfield Plaza POTATO PANCAKES FROZEN GOURMET LATKES PRODUCT I OF ISRAEL ( Limit 4 r Golden SOUR CREAM OSE111 TEA BISCUITS •ORIGINAL • CHOCOLATE • ORANGE • COCONUT 4 MST ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCL OF MICHIGAN CHANUKAH CANDLES 59 OPEN 7 a.m. - 12 Midnight SUN-THURS. 7 a.m. - 1 a.m. FRI. & SAT. Expires 12-19-92 199 Limit 2 Lbs. LB. Expires 12-19-92 CALIFORNIA BARON WHITE ZINFANDEL WINE 750 ML. Limit 12 Bottles Expires 12-19-92 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 Orthodoxed rabbinical council Retail Kosher Meat Dealers SUNDAY, DECEMBER 13th THROUGH FRIDAY, DECEMBER18th EMPIRE FRESH FROZEN CORNISH HENS 1.79fib. EMPIRE FRESH FROZEN BREAST w TURKEY EMPIRE FRESH (/) U) LLJ f- CC 1- LU LIJ CHICKEN BREAST WITH WINGS 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 92 $2.59/1b. $2.69/113. (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. The Gourmet Touch Chanukah Recipes NAOMI ARBIT SPECIAL TO THE JEWISH NEWS C hanukah, the Festival of Lights, celebrates the miracle of the one- day supply of oil that burned for eight days in the rededicated ancient temple. Jews across the world re- member this miracle by light- ing one candle in a menorah each day for eight days and by preparing some of their most delectable holiday foods fried in oil. The best known, and the most popular of these fried foods, are the latkes. Now the laborious hand-grating of the potatoes can be streamlined by using a food processor. You may also like to try variations of the holiday standard pota- to pancake, with a lighter va- riety, vegetable latkes, or a baked potato kugel. They are delicious served at lunch or dinner, along with an entree or by themselves. TRADITIONAL POTATO PANCAKES (LATKES) 4 large Idaho potatoes, unpeeled, cut into 1/2- inch chunks 1 small onion, cut in chunks 1/3 cup flour or matzah meal salt and pepper to taste 1 teaspoon lemon juice or 1 tablespoon fruit pro- tector 2 eggs, beaten or egg sub- stitute vegetable oil for frying apple sauce, sour cream or low-fat yogurt as ac- companiment Grate potatoes alternately with onion, by hand or in a food processor. Use the steel blade, with an on-off pulse motion to yield uniformly grated potatoes. Drain pota- toes well in a fine sieve, ex- tracting as much moisture as possible. Transfer the pota- toes to a bowl. Mix in lemon juice (to help prevent dark- ening), eggs, flour or matzah meal, salt and pepper. Heat 1/4 inch oil in a heavy skillet (preferably cast iron). Oil should be very hot, but not smoking. Using a large tablespoon, form round pancakes, about 3 inches across, flattening them in the pan with the back of the spoon. Fry, turning once, until golden brown. Drain pancakes on absorbent paper and continue frying, adding more oil as needed and heating, until all batter used. Serve as soon as possi- ble. Pancakes can be reheat- ed in a 400-degree oven for about 10 minutes, but they - will not be as crisp. Makes 24 pancakes. LIGHT LATKES 3 large Idaho potatoes, unpeeled, cut into 1/2-inch cubes 1/4 cup chopped onion 1 egg lightly beaten or 1/4 cup egg substitute 1/2 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon baking powder 3 tablespoons matzah meal or whole wheat flour vegetable oil for frying apple sauce, low-fat yogurt or sour cream substitute as accompaniment Grate potatoes in a food processor. Use the steel blade with an on-off pulse motion CI, yield uniformly grated pota- toes. Spoon mixture into a bowl with water to cover andz let stand 12 hours. Drain well 1 in a fine sieve and press out j any excess moisture. Place in a mixing bowl and add onion, and beaten egg. Mix well. j In a bowl combine salt,' white pepper, baking powder and matzah meal or flour and slowly add to the potato mix- ture. Mix thoroughly. Drop by tablespoons into a hot, light: 7 ly oiled skillet. Fry, turning once, until well browned. Makes 16 pancakes. PARSNIP PANCAKES WITH SMOKED SALMON 3/4 pound parsnips, peeled (2-3) 1 small Idaho potato, unpeeled 1 small tart apple, peeled 1/4 cup finely chopped onion 1/3 cup flour 2 eggs, beaten or egg substitute 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup vegetable oil 1/4 pound sliced smoked salmon, cut into 2 1/2 x 1/4-inch strips green onions for garnish 1/2 cup real or imitation sour cream In a food processor or by hand, shred parsnips, potato, CHANUKAH RECIPES page 94