: 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