- 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