EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
Look for this emblem and be a name
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
SUNDAY, JUNE 25th THROUGH
FRIDAY, JULY 2nd
Fat
EMPIRE FRESH
1.99/1b.
PULLETS
EMPIRE FROZEN
1.79/1b.
CORNISH HENS
EMPIRE FROZEN
TURKEY BURGERS
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
'2.29/pkg.
STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00 - 6:00
Friday 9:30 - 3:00
Established 1920
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
SUNDAY 8 TO 3
OPEN MON. THRU SAT. 9 TO 6
FOR SMOKED
THE FINEST SMOKED FISH &DELI TRAYS
ANDCUT NOVA LOX
FREE
Municipal
Bonds Listing
Receive Weekly Report
Edwards & /-S Sons,
Inc
TAILWS AVE MS7
MEMBER SIPC #AN-BM-8-EDA
BOB MORIAN
(3131)336-9200
1-800-365-9200
Ceramic Tile
Marble
Granite
Whirlpool Tubs
Faucets
Bath Accessories
WE CARRY BRAND NAMES
L.P. and Natural
CERAMIC TILE SALES
TJ Marble and Granite Shop
23455 Telegraph Rd.
North of / Mile in Southfield
356-6430
•BROILMASTER
•DUCANE
•WEBER
•ARKLA
Broilmaster
B4 wipost
Skirting
$399
Price
Reg. $579
86
Ossai claoinfi
Mk
vs. Crai
.....
INSTALLATION AVAILABLE
MICHIGAN FIREPLACE & BARBEQUE
2908 Long Lk. Rd. ( at Dequindre) • Troy • 689-2296
ILENE SPECTOR
SPECIAL TO THE JEWISH NEWS
OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.
GAS GRILLS ON SALE
`Patriotic' Meals
For July 4
When Clothes
Make The Difference,
We Make The Clothes.
Mon.-Fri. 10-4
Sat. 10-3
Franklin Plaza
358-4085
29107 Northwestern Hwy.
Southfield (2nd entrance from 12 Mlle In rear)
T
he Fourth of July is a
wonderful time to cele-
brate the country's birth
and the real beginning
of summer fun. Here are some
recipes to brighten your cele-
brations.
Patriotic table decorations
are easy to find. Red zinnias,
white daisies and blue bac e-
lor buttons are in bloom.
You can also be creative
using strawberries,
tomatoes,
white
radishes,
jicama and
blueberries for "politically
correct" garnishing.
LIGHT TUNA-STUFFED
ENDWE
4 oz. soft-spread herb
cheese
4 oz. reduced-calorie
cream cheese,
softened
1 tsp. lemon or lime juice
2 heads Belgian endive or
small lettuce leaves
or crackers
3iL oz. can tuna, drained
and finely flaked
watercress sprigs or
pimento strips for
garnish
In blender or food processor,
place cheese and lemon juice.
Process until well blended.
Trim '/2-inch from bottom
stems of endive; separate
heads into leaves. Sprinkle 1-
2 tsp. tuna into each endive
leaf; spoon or pipe 2 tsp. of the
cheese filling into each leaf.
Garnish with watercress or pi-
mento. Makes 24 appetizers.
29 calories each, 2 grams fat
each.
WHITE SANGRIA
2 quarts Pine-Orange-
Guava Juice
2 cups fruity white wine
cup orange-flavored
liqueur
'A cup sugar
1 orange, thinly sliced
1 lime, thinly sliced
2 cups sliced fresh or
frozen strawberries
ice cubes
mint sprigs for garnish
Combine all ingredients ex-
cept ice and mint in 2 large
pitchers. Cover and refriger-
ate for 2 hours to blend fla-
vors. Serve over ice and
garnish with mint sprig.
Makes 20 servings.
GREEN PEA AND
CILANTRO
GUACAMOLE
20 oz. frozen peas,
thawed
2 Tbsp. minced cilantro
leaves
2 Tbsp. minced parsley
leaves
12 tsp. ground cumin
'A tsp. ground chili
powder
2 Tbsp. fresh
lemon
juice
salt
freshly ground pepper
tortilla chips
jicama, peeled and thinly
sliced
In a processor or blender,
puree the thawed peas. Press
through a strainer or food mill
to puree finer. Return the
pureed peas to blender. Add
cilantro, parsley, cumin, chili
powder and blend. Pour into
a medium bowl and add lemon
juice and salt and pepper to
taste. Cover with plastic wrap
and chill until ready to serve
with tortilla chips or sliced ji-
cama.
LIGHT TURKEY
KABOBS
3 ears of corn, cut into f-
inch pieces
2 medium zucchini, cut
into
V,-inch pieces
2 red bell peppers, cut
into
1-inch cubes
2 turkey tenderloins
(about
1 lb.), cut into 1-inch
cubes
'L cup reduced-calorie
Italian salad dressing
1 Tbsp. reduced-calorie
ketchup
additional reduced-calo-
rie Italian dressing
In medium saucepan over
high heat, blanch corn in boil-
ing water about 2 minutes.
Remove corn and plunge into
cold water. In a large glass
bowl, place corn, zucchini, pep-
pers, turkey and 1/3 cup dress-
ing mixed with the ketchup.
PATRIOTIC page 88