HAPPY
CHANUKAH
•
OPEN XMAS DAY 7 a.m.-1 a.m.
WE ACCEPT ALL BULK FOOD
STORE COUPONS
A.
0
Fo o d
OPEN NEW YEAR'S EVE
DREIDELS • CHOCOLATE COINS
OPEN 7 a.m. - 12 Midni ht SUN-THURS.
7 a.m. - 1 a.m. FR & SAT.
ERIC 14
EXPRESS
01;1
LEJ 7:
BULK F
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
778
PRESERVES
• STRAWBERRY • PEACH • APRICOT • PRUNE
AND MOREI
MOZZERELLA CHEESE
PRODUCT
OF
ISRAEL
Limit 6
TUNA
IN WATER
6.5 OZ.
CAN
Limit 6
Expires 12-26-92 j
HONEY ROASTED
PEANUTS
$ 1
Limit 2 lbs.
"lb °
Exigires 12-26-92 4
KORBEL
CHAMPAGNE
• BRUT • EXTRA DRY • ROSE
'88'
0R
ONE POUND
12 OZ.
®
Diaires 12-26-92
OCEAN FRESH
SOLID PACK ALBACORE WHITE
IN
• REG. • UNSALTED
$199
2P3
QUARTERS
Limit 4
Expires 12-26-92
Limit 2
MARINATED
ARTICHOKE HEARTS
$ 1 99®
$ 1
44 O Z.
Limit 8
Etres 12 - 26 - 92
CARA MIA
CONCORD
GRAPE JUICE
Expires 12-26-92
Limit 6
SILVER WRAPPED
0
9
6 OZ.
JAR
Expires 12-26-92 .
100% PURE FAT FREE
HERSHEY KISSES HIGH FIBER OATS
• QUICK COOKING • ROLLED
$2" lb.
Limit 2 lbs.
Expires 12-26-92
Limit 3 lbs.
Exres 12-26-92
SEBASTIAN! VINEYARDS
MICHIGAN WINE
TRILLIUM
WHITE ZINFANDEL WINE
• CHARDONNAY • MERLOT • CABERNET
• SAUVIGNON BLANC
SEMI-DRY WHITE TABLE WINE
MIX-N-MATCH
$ 7 9
750 ML.
Limit 12 Bottles Expires 12-26-92
ETHEL G HOFMAN SPECIAL TO THE JEWISH NEWS
BUTTER
ONE POUND CHUNK
$788
750 ML.
Limit 12 Bottles Expires 12-26-92
750 ML.
■
Limit 12 Bottles Expires 12-26-92
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 20th THROUGH
FRIDAY, DECEMBER 25th
EMPIRE FROZEN
TURKEY BURGERS
EMPIRE FRESH FROZEN
TURKEY BREAST
U.S.D.A. CHOICE
BONELESS BEEF CHUCK ROAST
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
All Kinds Of Latkes
FromFamous Toodies'
'2.6%4
$2.59/1b.
$2.99/m.
(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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Place Your Ad Today. Call 354-6060
hanukah is the happy
Festival of Lights. Can-
dles are lit on the
menorah, children spin
the dreidel, rousing songs of
victory are sung and
Chanukah gelt is given. And
to eat, there are latkes — glo-
rious pancakes, crisp on the
outside, moist and flavorful
inside.
The custom of eating dish-
es fried in oil stems from the
miracle at the Temple. When
Judah Maccabee and his fol-
lowers rededicated the Tem-
ple, they found that all the oil
had been spoiled except for
one small sealed jar, enough
for one day. But a miracle
happened and the oil contin-
ued to burn for eight days, the
time needed to prepare a sup-
ply of pure fresh oil.
Potatoes were cheap and
plentiful in Eastern Europe
so it was natural that potato
latkes became a traditional
Chanukah dish. Today in Is-
rael, soofganyot (fried dough-
nuts filled with preserves or
sprinkled with confectioners'
sugar) are a popular Cha-
nukah street snack, hot from
the deep fryer.
Every cook has a potato
latke recipe tucked away but
famous cookbook authors
have their own Chanukah fa-
vorites. Mollie Katzen, author
of Still Life with Menu, didn't
like the ones she ate each
year. "They had a raw pota-
to taste and were usually
heavy and soggy," she com-
ments. She solved the prob-
lem by first slightly
precooking the grated pota-
toes in boiling water.
To tempt our ever-chang-
ing palates and highlight
foods of the New World, Eliz-
abeth Rozin, in her book Blue
Corn and Chocolate, offers
Pecan Polenta Rounds, fla-
vored cornmeal patties stud-
ded with pecans. Leah Loeb
Fischer, in Mama Leah's Jew-
ish Kitchen, cooks up a batch
of Potato Chremslach, crisp
balls of mashed potatoes.
MOLLIE KATZEN'S
POTATO LATKES
2 large potatoes
1 medium onion
2 eggs
1/4 cup flour
1/2 teaspoon salt
fresh ground pepper to
taste
7-8 tablespoons oil for
frying
1. Scrub potatoes (peeling
is optional) and grate. The
food processor's grating at-
tachment does this in sec-
onds.
2. Heat a medium sized
saucepan of water to boiling.
Drop in grated potato and
parboil for 5 minutes. Drain
in colander and rinse in cold
water. Drain thoroughly.
3. Grate onion. Combine all
ingredients except oil.
4. Place a heavy skillet over
medium-high heat. Add 2 to
3 tablespoons oil and wait un-
til oil is very hot (hot enough
to sizzle a drop of batter on
contact). Spoon in batter to
form pancakes and press
down to make them thin.
Keep heat medium-high and
fry on both sides until uni-
formly crisp and brown.
Note: It will take more than
one shift to get all pancakes
fried. Add fresh oil for each
batch, making sure oil gets
very hot before adding batter.
Keep cooked latkes warm in
200 degree oven in one layer
on a bed of paper towels to C—
prevent sogginess. Makes 16
to 20 4-inch latkes.
ELIZABETH ROZIN'S
PECAN POLENTA
ROUNDS
2 tablespoons margarine
2/3 cup coarsely chopped
pecans
2 1/2 cups chicken stock
1/4 teaspoon nutmeg
several grinds of black
pepper
1 cup coarse yellow corn-
meal
vegetable oil to saute
1. In small skillet heat 1 ta-
blespoon margarine over
medium heat. Add pecans and
saute, stirring, until lightly
browned. Set aside.
2. In medium saucepan
combine stock, remaining ta-
blespoon margarine, nutmeg
and pepper. Bring to boil.
3. With one hand slowly
pour cornmeal into boiling
stock, while whisking or stir-
ring briskly with the other
hand. When all cornmeal has
been added, turn heat to low
and cook for 10 to 15 minutes,
stirring often until quite
thick. This is `polenta'. Re-
move from heat and add
pecans.
4. Spread hot polenta in a
12-inch baking pan and let
cool completely.
5. With 2 1/2-inch cookie
cutter, cut cooled polenta into
LATKES page 100