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 O • ERIC .\ t1.4 . WA, Ag:401 40 rc• c 5 1 VISA • BULK FOOD -. MEALS page 86 • • • • 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 / COVERED 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% .• TERRA CHIPS 0o Limit 4 Expires 2-6-93 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 Expires 2-6-93 MIXED NUTS • NO PEANUTS • SALT • NO SALT 99 lb. C1 PARVE 14 OZ. BOX Limit 4 Expires 2-6-93 'Or" Limit 2 lbs. Exes 2-6-93 CALIFORNIA ROYAL 18 PITTED PRUNES BIANCO WINE 99(! Limit 2 lbs. 5 449® lb. 750 ML Expires 2-6-93 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. Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354 6060 - 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. ❑ -\