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ARE YOU MAD
AT YOUR MONEY?

And All The
Trimmings

USDA INSPECTED ... WESTERN GRAIN FED MEAT!

Fresh

AMISH
TURKEYS

BUTTERBALL
TURKEYS

III-22 lbs.

VJ

lb.

lb.

Limit I per family please

Mtn 1 per family please
with additional purchase

kith additional purchase

Fresh
Glade A

SY
Ginsberg

Semi-Boneless
13eef

PRIME RIB CORNED
BEEF
ROAST

*1.99

lb.

Point

('i„

Empire
Fresh
Kosher

CHICKEN
LIVERS &
GIZZARDS

CHICKEN

69 '1.881,

FRESH FRUITS and VEGETABLES

All Purpose U.S. No. I

MICHIGAN
POTATOES

Fresh

CRANBERRIES

wededie.y..
HERRING

In Wine Or
Cream Sauce

Fresh

1101,11/AY NUB

COLE SLAW

IN TI II: SI11:1 I"

00

99 $3.29

2

1 2-oz. Package

Dressing

32 Oz. Jar

bags /1

I 6-oz. Package

Aunt Mid
Fresh, Washed

9911). SPINACH

• WAI NUTS
• 1:11.1111iTS
• BRA/II.
• AI AIONDS

Marzelli $199

Slaw

PECANS

'1.79 lb

2

00

bags 11

III-oz. Package

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FARMINGTON
31550 GRAND RIVER
i rtos FARmiNG-ToN
471-321(1

CAT T LE MAN'S

?A O\

OPEN 7 DAYS TO THE PUBLIC

OAK PARK
23101 COOLIDGE

()AK PARK PLAZA

546-4355

N

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ILENE SPECTOR SPECIAL TO THE JEWISH NEWS

I

here is a unique warmth
and coziness to Thanksgiv-
ing. From beginning to end
your table can be lavished
with this celebration of autumn's
late harvest.
Design your own centerpiece
using wheat, pumpkins, gourds
and Indian corn in a special bas-
ket placed over a circle of fall
leaves. Have a punch bowl or
large pitcher filled with warm
mulled cider. A light pumpkin dip
with thin carrot sticks will keep
guests occupied until everyone
arrives. Serve a hot or cold fall
soup from a large hollowed-out
pumpkin surrounded by mugs.
Serving buffet-style is much less
formal and more relaxing. But do
remember to buy or make place
cards if you're having more than
six people. It eliminates the awk-
ward "Where do you want me to
sit?" as everyone stands around
the table.
Roast your turkey on a bed of
fresh vegetables such as carrots,
celery and onions for a more fla-
vorful gravy. After removing the
fat, you'll need little, if any flour
to thicken. Puree the cooked veg-
etables with the sauce, add some
herbs, and wait for the compli-
ments as everyone welcomes this
lighter gravy.
Accent the side dishes this
year. Have a platter of sliced
turkey, of course, but surround
it with an array of autumn-in-
spired dishes. A large platter of
assorted (at least four) fresh
steamed vegetables. Instead of
a heavy stuffing, use a boxed
wheat pilaf mix and add fresh
sage, chopped nuts and dried
cranberries. Moisten your regu-
lar stuffing with wine or broth in-
stead of margarine for a lighter
touch.
Make a genuine effort to in-
clude the expected traditional
items — pumpkins, cranberries,
corn and apples. Just give them
a new twist. A healthful and
more creative menu of old and
new traditions for which every-
one will give thanks.

CURRIED
APPLE BISQUE
(PARVE)

4 tablespoons
margarine
2 small onions, chopped
2 celery ribs, chopped
4 tart apples, peeled, cored and
chopped
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
8 cups parve chicken broth
1/2 cup raw white rice
salt and pepper to taste

In a large saucepan, heat mar-

garine over low heat. Add onion
and celery and cook about 8 min-
utes, stirring often. Add apples,
curry, coriander and turmeric.
Cook, stirring occasionally, about
10 minutes. Add broth and rice.
Increase heat and bring to a boil.
Reduce heat to simmer, cover and
cook 15-20 minutes or until rice
and apples are tender. Puree mix-
ture in blender and season with
salt and pepper. Makes 2 quarts.
May be prepared a few days in
advance.

APPLE BUITERNUT
SQUASH SOUP (PARVE)

6 tablespoons margarine
1 large onion, chopped
3 lbs. peeled, seeded butternut
squash, cut into chunks
8 red apples, peeled, cored, cut
into chunks
3 tablespoons sugar
1 tablespoon cumin
1 tablespoon cinnamon
salt and pepper to taste
10 cups parve chicken broth

In a large saucepan, melt the
margarine and saute the onions
until tender. Add the remaining
ingredients and bring mixture to
a boil. Reduce heat and simmer
for 30-45 minutes or until the
squash is tender. Puree the soup
in a blender or food processor.
Garnish with a sprinkle of chives.
Makes 12 servings.

SEPHARDIC PUMPKIN
TURNOVERS (PARVE)

Pastry:
2 to 21/4 cups whole wheat
pastry flour
1/2 teaspoon baking powder
1/4 cup sugar
dash of salt
1/3 cup safflower oil
1/2 cup water
Filling:
1 cup canned pureed pumpkin
1/2 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Preheat oven to 375 degrees.
Combine the flour, baking pow-
der, sugar and salt in a mixing
bowl. Make a well in the center
and pour in the oil and water.
Work together to form a soft
dough, using enough flour so that
the dough loses its stickiness.
Cover and let rest while prepar-
ing the filling. Combine the fill-
ing ingredients in a bowl and stir
together. Roll the dough out on a
well-floured board to a thickness
of 1/16-inch. Cut 3-inch circles.
Gather scraps and reroll until all
dough is used. Place a heaping
teaspoon of the filling on one side
of each circle, fold over and pinch

TRIMMINGS page 114

