:
BAGEL DELI & PRODUCE
CO
•
CATCH page 98
6088 W. MAPLE AT FARMINGTON RD.
EAT SMOKED FISH LIVE BETTER
SUNDAY d3
each side, until nicely
browned. Add sour cream, cov-
er, and cook 3-4 minutes
longer until cooked through.
(If skillet is too small, this may
have to be done in 2 batches
using 1 tablespoon oil and half
the sour cream for each.)
Serves 4. Serve with Sweet
and Sour Cucumber Salad
OPEN MON. THRU SAT. 9-6
FREE
HAND CUT NOVA LOX
BUY 1 /2 LB. OR MORE
GET 74 LB. FREE
SWEET AND SOUR
KIRBY CUCUMBERS
Kirby • cucumbers are
crunchy, dull-skinned, pebbly
and usually no more than 4
inches long.
'/4 cup fresh lemon juice
'/4 cup white vinegar
'/2 cup sugar
1'/2 teaspoons salt
1/4 teaspoon white pepper
'/4 cup chopped fresh dill
OR
4 teaspoons dried dill
8-10 Kirby cucumbers,
washed, dried and cut
in '/2-inch chunks
In medium saucepan, com-
bine lemon juice, vinegar, sug-
ar, salt and pepper and bring
to boil, stirring to dissolve sug-
ar. Add cut-up cucumbers and
remove from heat. Let stand
5 minutes before spooning into
glass bowl. Sprinkle dill over.
Refrigerate until an hour or so
before serving. Serve at room
temperature. Serves 4.
BUMBLE BEE
SOLID WHITE MEAT
RUSSIAN
SCHMALTZ
TUNA
HERRING
$1 .49
$1.49EA.
EA
Water or Oil — Limit 4 Cans
(LIMF 4)
SPECIALS JUNE 11-12-13 3 DAYS ONLY!
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
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
Orthodox rabbinical council
Retail Kosher Meat Dealers
SUNDAY JUNE 13th THROUGH
FRIDAY, JUNE 18th
EMPIRE FROZEN
$1 .9911b.
BARBEQUE TURKEYS
EMPIRE FROZEN
$ 2.29/1b.
TURKEY BREAST
EMPIRE FRESH
BONELESS & SKINLESS TURKEY BREAST TENDERS.... 3.99a.
These Specials 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
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.
• Kosher Foods • Bulk Foods • Deli Meats • Cheese • Pita Bread
BABYLON ETHNIC FOOD
•
The Finest Selection Of Foods From Around The World.
r
PITA
BREAD
r
5 lbs.
, (1)
I— .0.
,f1
`
J
Mideast
PISTACHIOS TAHINEH
10 Loaves
69'
California
r
L with coupon • exp. 6-17-93 .i L
14"
32 oz. Jar
$ 299
r
Mother's
BORSCHT
•
assorted varieties
0
0
Buy2
Get 1 FREE
CD
with coupon • exp. 6-17-93 J Lwith coupon • exp. 6-17-93 J Lwith coupon • exp. 6-17-93j
Old Orchard Plaza • Maple & Orchard Lake Rd. next to Farmer Jack • W. Bloomfield • 851-4343
100
• Basamati Rice • Nuts • Dried Fruit • Halavah • Tahineh •
CAMP-FIRE SMOKED
BLUEFISH
3-4 pound whole bluefish,
cleaned and scaled
dry mustard
salt and pepper
1 cup fresh parsley
sprigs, including stems
1/ 2 cup fresh basil leaves
3 scallions, coarsely cut
up
vegetable oil or melted
margarine
Wash bluefish and pat dry.
Sprinkle cavity with mustard,
salt and pepper. Stuff cavity
with fresh herbs and scallions.
Close cavity by pressing edges
to original shape. Wrap blue-
fish in wax paper, then in sev-
eral layers of brown paper
(supermarket bags are fine) so
that the package is about 6
inches thick through the mid-
dle. Submerge package into
cold water for 1 minute or so
to moisten outer layer. Place
on hot barbecue coals and let
paper burn slowly around fish.
When wrap has burned down
to wax paper, fish should be
done, about 20-25 minutes.
Peel off paper and serve with
Creamy Arugula Salad.
`CREAMY' ARUGULA
SALAD
Dressing:
1 hard-cooked egg
1 teaspoon prepared
mustard
1
/2 cup prepared
vinaigrette
6-8 cups arugula and
salad greens, washed
and dried
In blender, blend egg, mus-
tard and dressing until
smooth. Pour over greens and
toss. Serves 4.
POTTED SALMON
STEAKS
boiling water
2 tablespoons kosher salt
1/4 cup white vinegar
5 black peppercorns
2-3 bay leaves
4 salmon steaks, about 6
oz. each
Pour enough boiling water
into large, deep skillet to come
about 1-inch deep. Stir in salt,
vinegar, peppercorns and bay
leaves and bring to boil. Place
salmon steaks in boiling liq-
uid and bring to simmer. Cov-
er and let cook until flesh is
opaque all the way through,
about 10 minutes (test by sep-
arating flakes with point of
sharp knife). Transfer steaks
and liquid into non-metal
shallow serving dish. Refrig-
erate and serve with a dollop
of Granny Smith Sour Cream
Sauce.
GRANNY SMITH SOUR
CREAM SAUCE
1 Granny Smith apple,
peeled and cored
1 tablespoon lemon juice
1 I2 cup sour cream or
plain yogurt
pinch white pepper
Coarsely chop apple. Toss
with lemon juice. Stir in sour
cream and pepper to taste.
Serve at room temperature.
Makes 1 cup; serves 4.
WHITE CHOCOLATE
BREAD PUDDING
(PALACE CAFE, NEW •
ORLEANS)
Rich, decadent, but must be
tasted at least once in a life-
time.
1'/2 pints (3 cups)
whipping cream
10 ounces white
chocolate, coarsely cut
up
1/2 pint (1 cup) milk
'/2 cup sugar
2 eggs
7 egg yolks
1 /21oaf French bread,
sliced into 1 1/2-inch
thick pieces and dried
in 250 degree oven for 1
hour
1 tablespoon chocolate
shavings (garnish)
Sauce:
4 oz. white chocolate
melted
CATCH page 102