EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
select kosher products which are
Look for this emblem and be a name
certified kosher by a recognized
not a number by shopping at a
Orthodox rabbinical council
member market of the Detroit area
as required by, and in full compliance
Retail Kosher Meat Dealers
with, the law of the State of Michigan.
Association who sells only the finest of

EMPIRE FRESH

CORNISH HENS

$1.9911b.

EMPIRE FRESH FROZEN

TURKEY LOWER QUARTERS

69' /lb.

EMPIRE FRESH FROZEN

TURKEY WINGS

69'/Ib.

WE WILL BE CLOSED: THURSDA Y, SEPTEMBER 16th & FRIDA Y,
SEPTEMBER 17th FOR ROSH HASHANAH
WE WILL REOPEN: SUNDAY MORNING, SEPTEMBER 19th AT 8:30 A.M.

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

STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00 - 6:00
Friday 9:30 - 3:00

OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR
OVER 70 YEARS, MICHAEL COHEN, OWNER-OPERATOR

Established 1920

SUNDAY, SEPTEMBER 12TH through WEDNESDAY, SEPTEMBER 15th

Wishing All Our Friends,
Family & Customers a Healthy,
Happy and Prosperous New Year

COHEN'S KOSHER MEATS & POULTRY MARKET

Michael Cohen

Proprietor

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

THE PLACE FOR SMOKED FISH
THE FINEST SMOKED FISH & DELI TRAYS

HANDOUT NOVA LOX

Happy Holidays from
The Zivov Family
and Staff

Greg

SHOES

Orchard Mall • W. Bloomfield
851-5566

Evergreen Plaza • Southfield
559-3580

Exercise
regularly.

WF RE FIGHTING
YOUR IIFF

American Hearty
Association

`California Kosher'
Has Varied Recipes

T

he Women's League of
Adat Ari El, a large Con-
servative Synagogue in
North Hollywood (Los
Angeles) is offering its cookbook,

CALIFORNIA KOSHER: Con-
temporary and Traditional Jew-
ish Cuisine. Now in its third
printing this volume is a com-
pilation of almost 400 recipes
submitted by 125 members of
the Women's League of the Syn-
agogue. All called upon their
backgrounds, family cooking se-
crets and recipe collections.
Each recipe has been cook-
tested and taste-tested by at
least three cooks to ensure suc-
cessful results. Included in the
book are recipes offering new
ways to enhance traditional
dishes for the Jewish holidays.
CALIFORNIA KOSHER is
available from the Women's
League of Adat Ari El, 12020
Burbank Boulevard, North Hol-
lywood, CA 91607.
Following is a sampling of
recipes.

CABBAGE SOUP
(Meat)
2 pounds shorts ribs or
flanken with bones
1 large head cabbage,
shredded
128-ounce can whole
tomatoes
1 28-ounce can tomato
puree
1 large onion, sliced
Water to cover
1 tablespoon salt
'h teaspoon pepper
U 4 cup sugar
1 tablespoon sour salt or
2 tablespoons lemon
juice
Place meat and bones in
large soup pot. Add remaining
ingredients. Bring to a boil, cov-
ered, and then simmer approx-
imately 3 hours. Adjust sweet
and sour seasoning to taste.
Serves 10-12.

PLUM CHICKEN
(Meat)
2 chickens, cut into pieces
'A cup soy sauce
'A cup plum jam
1 /4 cup honey
1/4 cup orange juice
1 clove garlic, crushed
Combine all ingredients and
pour over chicken. Bake, un-
covered, in a 350 degree oven
for 60-75 minutes, basting oc-
casionally. Serves 4-5.

GLAZED YAMS WITH
DUCHESS POTATOES
(Pareve)
2 24-ounce carts yam
halves in syrup

'/4 cup brown sugar,
packed
'/4 cup margarine
1 1/2 cups seasoned mashed
potatoes
1 egg beaten
Drain yams, reserving'/, cup
syrup. Combine syrup, sugar
and margarine. Bring to a boil,
stirring often. Add yam halves
and saute quickly until glazed.
Beat together mashed potatoes
and egg until blended. Grease
an oven-proof, shallow casse-
role. Place glazed yams in cen-
ter. Put potatoes through a
pastry tube to form a border
around yams. Bake in pre-
heated 425 degree oven 5-10
minutes or until lightly
browned. Serves 6.

APRICOT OR CHERRY
NOODLE PUDDING
(Pareve)
4 ounces unsalted
margarine, melted
16 ounces wide noddles,
cooked
4 eggs, beaten
'/2 cup sugar

1 teaspoon vanilla extract
1 20-ounce can pineapple,
crushed and drained
10 ounces apricot jam, or
one 20-ounce can cherry
pie filling
Topping:
1 cup corn flakes
1 tablespoon sugar
1 teaspoon cinnamon
Melt margarine; pour into
noodles. Add eggs, sugar, vanil-
la and pineapple; mix together.
Pour 1/2 noodle mixture into
greased 3-quart pan. Spread
with filling, then cover with rest
of noodle mixture.
Mix together corn flakes, sug-
ar and cinnamon; sprinkle over
top. Dot with margarine. Bake
at 350 degrees for 40 minutes.

Serve.; 10-12.

E.1