FRESH ROASTED GOURMET COFFEE $3.99 lb. EVERYDAY
OPEN 7 a.m. - 12 Midnight SUN-THURS.
7 a.m. - 1 a.m. FRI. & SAT.
VE ACCEPT ALL BULK FOOD
STORE COUPONS
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MEALS page 86
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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 KASHRUTH COUNCIL OF MICHIGAN
Empire
Manischewitz
LUNCH HERRIN TURKEY BOLOGNA
GREENFIELD
EGG NOODLES
G
ALL VARIETIES
X129 ®
®
12 OZ. JAR
10 OZ.
477P_ Limit 4
--------
Zit:92 1
Limit 2
SARDINES
7
16 OZ.
Limit 4
Limit 4
ExEires 2-6-93 j
199 o
4 3/4 OZ.
0 ;
Expires 2 - 6 - 93
Limit 4
MI I
PRESERVES
DUTCH PRETZELS
• SALT • NO SALT
®
12 OZ. JAR
Expires 2-6-93
MILK CHOCOLATE
4 1/4
",:;
-1
AtiS P /
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MALT BALLS
01- c
$ 1
Limit 2 lbs.
ExEires 2-6-93
EXTRA FANCY
• GRAPE • STRAWBERRY • APRICOT
Limit 3
6.5 OZ. BAG
:
NEM
re%
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TERRA CHIPS
0o
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A DELICIOUS POTPOURRI
OF EXOTIC VEGETABLES
SPICED WITH VEGETABLES
• REG. • LOW FAT
99
8 OZ. PKG.
Expires 2-6-93
F
COTTAGE CHEESE
Tt
SLICES
OR CHICKEN BOLOGNA
lb.
99rj
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MIXED NUTS
• NO PEANUTS • SALT • NO SALT
99 lb. C1
PARVE
14 OZ. BOX
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'Or"
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CALIFORNIA
ROYAL 18
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BIANCO WINE
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Limit 12 Bottles Expires 2-6-93
EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
Look for this emblem and be a name
ME BER
Association who sells only the finest of
not a number by shopping at a
select kosher products which are
member market of the Detroit area
certified kosher by a recognized
Retail Kosher Meat Dealers
Orthodox rabbinical council
EMPIRE FRESH
SUNDAY, JANUARY 31st THROUGH
FRIDAY, FEBRUARY 4th
CHICKEN BREAST WITH WINGS
$ 2.59/m.
EMPIRE FRESH FROZEN
$2.49A.
$3.99/pkg.
CORNISH HENS
EMPIRE
CHICKEN NUGGETS
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
(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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-
salt
pepper
2 eggs, beaten well
1 tsp. chopped parsley
Cut the meat into 1-inch
cubes. Brown in the hot oil on
both sides then remove to a
plate. Add the onions and
sugar to the oil and cook un-
til the onions are brown.
Return the meat to the pan
and barely cover with the
stock. Add the salt and pep-
per, bring to boil and simmer,
covered, on top of the stove or
in the oven at 300 degrees un-
til quite tender — about 2
hours.
To make the crust, boil the
potatoes until tender, then
strain and return to the pan,
and mash over a gentle heat
with the fat, salt and pepper.
Remove from the heat and
add the eggs and parsley. Use
this mixture to line the bot-
tom and sides of a deep casse-
role, previously well greased.
Pour in the hot stew and
smooth the remaining potato
mixture on the top. Brush
over with a little egg. Put in
a quick oven, 400 degrees, for
15-20 minutes, or until a rich
brown.
BAKED HALIBUT ON A
VEGETABLE BED
Serves 4-6. Leftovers keep 2 days
under refrigeration. Do not
freeze.
New potatoes are all that
are needed as. an accompani-
ment — the vegetables are al-
ready built in!
• 11/2-2 lb. halibut
• 1 oz. (2 tbsp.) butter
For the vegetable bed
• 1 oz. (2 tbsp.) butter
• 5 spring onions plus 4
inches of the green,
finely chopped
• 4 oz. (1% cups)
mushrooms
• 4 large tomatoes,
peeled and chopped
• 4 tbsp. white wine or
juice of a large lemon
• 1 level tsp. salt
• pinch of black pepper
• pinch of sugar
• % clove of garlic,
crushed
• 1 level tbsp. parsley
For the vegetable bed, melt
the butter in a small pan and
cook the onion until soft and
golden, then add the thinly-
sliced mushrooms and cook a
further 2 minutes. Finally,
add tomatoes, wine, salt, pep-
per, sugar and garlic and cook
until a thick sauce is formed.
Stir in the parsley and lay
sauce down the center of a
buttered 1-inch-deep baking
dish just large enough to hold
the fish. Lay the halibut
steaks on top. Rinse out the
frying pan and melt a further
1 oz. (2 tbsp.) of butter, then
paint over the top of the fish.
Grill gently for 10-12
minutes, until a rich brown.
Cv
BANANA NUT CAKE
Keeps 1 week under refrigera-
tion. Freeze 3 months.
A lovely moist and fruity
cake that is also delicious as
a dessert served with a dried
or fresh fruit compote.
• 7 eggs, separated
• 10 oz. (1 1/3 cup) caster
(superfine) sugar
• 2 tbsp. lemon juice
• 4 small or 3 medium
bananas (approx. 1
lb.-1 lb. 2 oz.) total
weight
• 1/2 tsp. salt
• 2 tsp. grated orange or
lemon rind
_/
_\
• 4 oz. (1 cup) matzah
cake meal
• 4 oz. (1 cup) ground
almonds
• 2-3 tbsp. extra ground
almonds for dusting
the tin
Preheat the oven to 350
degrees. Lightly grease with
oil then dust out with ground
almonds a 9-inch ring tin, 3 1/2
inches deep. If the ring tin is
only 21/2 inches deep, prepare
in addition a smaller ring tin
or a 7-inch round tin not less
than 21/2 inches deep.
Whisk the yolks until thick
and light in color, then add
the sugar and lemon juice and
whisk until the mixture flows
in a continuous ribbon when
the beaters are lifted. Stir in
the bananas, mashed to a
puree, the salt, rind, cake
meal and almonds. Whisk the
egg whites until they hold
peaks that bend slightly
when the beater is with-
drawn. Stir a quarter of this
meringue into the first mix-
ture then fold in the re-
mainder very gently, using a
rubber spatula. Turn the mix-
ture into the prepared tin(s)
and smooth level. (Fill only
up to 1/2 inch from the top of
the tin.) Bake for 40 to 45
minutes (35 minutes for the
smaller cake) or until a
toothpick or skewer comes out
clean.
Leave the cake(s) to cool
completely on a rack. Run a
thin knife round the edge and
the tube of the pan. Release
it carefully.
❑
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