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