-
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
YOU'LL COME IN FOR OUR PRICES AND COME BACK FOR OUR QUALITY!
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
Cattlemans &
4
,§
I 696
OMB()
Ad effective 11/15/94 through 11/25/94
PERSONAL Cl I ECKS -VISA-MASTERCARD-FOOD S'IAMPS ACCEPTED
Starting November 20th,
ORIENTAL RUGS
We'buy them, sell them,
appraise them, clean them
repair them
and love them!
Diamonds
and Fine Jewelry
OPEN SUNDAYS 12-5:00 p.m.
In-Home & Office
Carpet Cleaning
(313) 399-2323
OAK PARK OUTLET • 546-RUGS
BIRMINGHAM
• 646-RUGS
ANN ARBOR
• 973-RUGS
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