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FALL 1996 / 5757

Let Us Put The Dine
In Your Rosh Hashanah Dinner

ith today's
busy lifestyles, it's challeng-
ing to find time to prepare a
traditional holiday meal.
Quality Kosher Catering can
prepare your family a deli-
cious, home-cooked Rosh
Hashanah dinner. We fea-
ture an extensive carry-out
selection of hors d'oeuvres,
main entrees, side dishes and
desserts. Also, we provide
door-to-car service. When
you drive up to Shaarey
Zedek's service entrance,
we'll place your order into
your car for you.

Please place your
orders by Wednesday,
September 4 for pickup on
Friday, September 13,
between 9:30 a.m. and 1:30
p.m. Call (810) 352-7758
with any questions or fax
your order directly to (810)
352-9118. ■

Chefs Corner

Quality Kosher Catering
Rosh Hashanah Carry-Out Menu

Item
Price
Gefilte Fish (per serving)
$3.99
Chopped Liver (per 1/2 lb.)
$3.99
Mushroom Barley Soup (1/2 gallon)
$8.99
Chicken Soup (1/2 gallon)
$8.99
Kreplach (per dozen)
$7.99
Roast Chicken
$8.99
(1/2 chicken with challah stuffing)
Breast of Chicken (boneless with
$8.99
long-grain and wild rice stuffing)
Prime Rib of Beef
$12.99
Traditional Noodle Pudding (per serving)
$1.49
Potato Kugel (per serving)
$1.49
$1.49
Carrot Tzimmes (per serving)
Kishka
$1.49
Apple Strudel (per serving)
$1.99
$22.99
Fresh Fruit Flan (serves 8-17)
$33.99
Chocolate Bombe (serves 16-22)
(plus 6% sales tax)
(Total)

Quantity

Continued from page 2

We eat sweet carrots for two rea-
sons. First, the sweetness signifies a
wish for a sweet year. Secondly, the
Yiddish word for carrots is "merehn",
which also means "to add an abun-
dance." Therefore, we hope our bless-
ings also multiply in abundance. This
recipe for carrot tzimmes will comple-
ment any Rosh Hashanah feast.

Carrot Tzimmes

2 'A lbs. of sliced carrots

' lb. of brown sugar

lb. of granulated sugar

'A lb. of raisins

'A lb. of unsalted margarine

'A pinch of salt

Pre-heat oven to 300 degrees. Toss
all the ingredients, excluding the mar-
to a roasting pan.
garine, and transfer into
Cut up margarine in 2-inch pieces and
spread over the top. Place in the oven
uncovered and roast for 25-30 minutes.
Check the dish every 10 minutes and
stir. The carrots should be soft, but not
mushy. ■