100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

May 07, 1993 - Image 112

Resource type:
Text
Publication:
The Detroit Jewish News, 1993-05-07

Disclaimer: Computer generated plain text may have errors. Read more about this.

Foot

Rita Jerome Is Pleased To Announce The

KOSHER page 110

GRAND OPENING
UNIQUEKOSHER CARRY-OUT & CATERING

(Formerly Sperber's Kosher Carry-Out)

REDISCOVER FINE TRADITIONAL JEWISH, AMERICAN & EUROPEAN CUISINE
Our chefs have over two generations of culinary experience.






Hungarian Goulash
Romanian Ciulama
Stuffed Cabbage
Low-Fat Items






„as* FROM OUR GRILL 4/41„
1 -` AND ROTISSERIE wr

Chicken Paprikash
Homemade Salads & Pasta
Gefilte Fish
Much...Much...more!

,eal WE HAVE AVAILABLE FOR YOUR Arptv
o— CONVENIENCE A COMPLETE LINE
OF GLATT KOSHER DELI PRODUCTS.
HOT & COLD SANDWICHES TO GO
ON SITE KASHRUTH SUPERVISION

• BURGERS • CHICKEN
• HOT DOGS • FRIES

OPEN 10 a.m. 6 p.m. Sunday, 10 a.m.-7 p.m. Monday-Thursday, 9a.m.-5p.m. Friday • Closed Saturdays
25270 Greenfield, Oak Park (Two doors North of Zernan's Bakery) 967-1161

-

Unique is under the supervision of the Council of Orthodox Rabbis of Greater Detroit

<

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

Photography
and Video

Ark

by

#40iff#

932-1780

CREATE
VIDEO
PRODUCTIO

NIBBLES & NUTS

We Create Impressions
That Last

GIFT BASKETS & TRAYS FOR ALL
OCCASIONS OUR SPECIALTY

737-8088

33020 NORTHWESTERN

Outside Of Michigan

1-800-752-2133

Special Candy & Sugatfree Available

~MaSf CO

L

Local & Nationwide Delivery

When only the best
Video will do for those
once in a lifetime
moments.
Audrey and Steve Lorber
557-4010

Suzy Ran's

Science of

SLI

v v l\G®

932-0300

IN ORCHARD MALL

chopped parsley (for

garnish)
Heat oil in 4-quart pot on
medium heat. Add onion and
celery. Saute until celery is
softened, 10-15 minutes. Add
carrot and potatoes and saute
10 minutes more. Add toma-
toes and water and bring to
boil. Lower heat, cover and
cook until potatoes are tender,
30-35 minutes. Remove 2 cups
soup to blender or food proces-
sor fitted with metal blade
and puree until smooth. Re-
turn puree to pot. Combine
well. Add sugar and nutmeg
and cook 5 minutes more.
Garnish with chopped pars-
ley. Serve with crusty French
bread.
Per serving (estimated): 98
calories; 2 gms. protein; 19
gms. carbohydrates; 2 gms.
fat; o mgs. cholesterol; 30 mgs.
sodium.

BUCKWHEAT SALAD
WITH CUCUMBERS AND
WATERCRESS
(Parve) serves 6.
1 cup buckwheat groats
1 egg white
1 3/4 cups water
3 scallions, minced
1 cucumber, peeled and
finely chopped
2 cups watercress
3 tablespoons lemon
juice
3 tablespoons canola oil
1/4 cup chopped, pitted
dates
Combine buckwheat and
egg white in bowl. Stir with
fork until all groats are coat-
ed. Heat a heavy or Teflon-
coated saucepan. When hot
add groats and cook and stir
until grains are dry and sep-
arate. Add water and bring to
boil. Lower heat, cover and
cook for 10 minutes. Spoon
cooked buckwheat into a serv-
ing bowl. Add remaining in-
gredients and mix well. Chill.
Per serving: 191 calories; 5
gms. protein; 28 gms. carbo-
hydrates; 8 gms. fat; 9 mgs.
cholesterol; 15 mgs. sodium.

COUSCOUS SALAD
WITH RED LENTILS
AND CURRANTS
(Meat) serves 6.
This can also be served cold
over unusual greens such as
curly endive or frisee.
2 cups chicken stock
(parve powdered
chicken soup mix may
be used)
1/2 cup dried red or
yellow lentils
1 cup couscous
1/4 cup currants
2 scallions, finely sliced
2 tablespoons olive oil
1 tablespoon lemon juice
minced scallions, white

and green parts (for
garnish)
Bring chicken stock to boil.
Add red lentils, lower heat,
cover and cook for 5 minutes
until tender. If using yellow
lentils, cook 15 mintues, or
until tender. Add couscous
and currants; stir until com-
bined. Remove from heat and
let stand for 5 minutes.
Transfer to a bowl and stir to
fluff. Add scallions, olive oil
and lemon juice. Garnish with
minced scallions.
Per serving: 234 calories; 9
gms. protein; 38 gms. carbo-
hydrates; 5 gms. fat; 0.03
mgs. cholesterol; 10 mgs. sodi-
um.

AUNT ANITA'S COLD
FRUIT KUGEL
(Dairy) Makes 30 pieces.
1/2 pound fine egg
noodles, cooked
8 oz. light cream cheese,
at room temperature
1/4 pound butter or
margarine, at room
temperature
8 ounces light sour
cream
1/2 cup sugar
1 teaspoon vanilla
4 eggs or egg substitutes
2 (15 oz.) cans mandarin
oranges in juice,
drained (reserve one
can for topping)
1 (20-ounce) can crushed
pineapple in juice,
drained
1 (16-ounce) can dark
pitted cherries, drained
cinnamon and sugar (for
topping)
Combine cream cheese,
butter or margarine, sour
cream, sugar, vanilla and
eggs in a blender until well
combined. Pour into a bowl
and add 1 can mandarin or-
anges, crushed pineapple,
dark cherries, and noodles.
Combine well. Pour into a
9x13-inch baking dish. Sprin-
kle with sugar and cinnamon.
Arrange the second drained
can of oranges over the top in
rows. Bake for 45 minutes un-
til golden brown and a knife
inserted into the center comes
out clean.
Per piece: 144 calories; 4
gms. protein; 18 gms. carbo-
hydrate; 7 gms. fat; 50 mgs.
cholesterol; 80 mgs. sodium.
BLUEBERRIES AND
RICE
(Parve) serves 6.
Rice pudding is a favorite
dessert but usually contains
a lot of eggs and cream or
milk. This dessert contains no
eggs, and is high in dietary

fiber.

2 cups cooked basmati or
brown rice, or rice of
KOSHER page 114

K

/

(

Back to Top

© 2020 Regents of the University of Michigan