Under Supervision Council of Orthodox Rabbis of Detroit HADDAV GEFILTE FISH $329 MEMORIAL CANDLES in tins 00 All Varieties, 1 lb. Exp 10/18/96 Exp. 10/18/96 Exp. 10/18/96 KEDEM 41 1 WHITEROCK DRINKS PASTAS (with $10 purchase) 3/990 2/$1 00 Exp. 10/18/96 Now Serving EMPIRE Goods From Cleveland CHICKEN CUTLETS Unger's Baked Taking Weekly Orders $;49 1110 lb. PFEIFFER SALAD DRESSING 990 Exp. 10/18/96 I oz. PLASTIC CUPS s109 Exp 10/18/96 Exp. 10/18/96 50 Ct. Plastic EMPIRE (with $10 purchase) FORKS-KNIVES- SPOONS Exp. 10/18/96 Exp. 10/18/96 CHICKEN FRANKS 89° 990 WELCH'S OSEM MINI GRAPE JUICE MANDEL 990 (With $10 Purchase) $ 1 " Exp. 10/18/96 Exp. 10/18/96 ALL "MAN" PLASTIC TABLECLOTHS COOKIES 10.5 oz. • 990 $389 Exp. 10/18/96 Exp. 10/18/96 PASKESZ BRAZILIAN TAFFIES (bulk) $ Exp. 1 10/18/96 "lb. 25040 Southfield Road, Southfield (Northeast corner of I 0 Mile Road) PASKESZ PRETZELS (810) 569-5000 HOURS: Sunday 8-5, Monday thru Wednesday 7:30-7, Thursday 7:30-9, Fri. 7:30-2 hours before sunset * DELIVERY AVAILABLE 990 Exp. 10/18/96 Fax: (810) 569-5801 YAVIN CUCUMBER IN Pickled) BRINE 990 Exp. 10/18/96 NEW PASKESZ SUGAR FREE GUM 124 31$1 °° Exp 10/18/96 ✓ Come Check Out All Of Our In-Store Specials! ✓ Clean, Air.Conditioned Environment ✓ Big Bulk Candy & Nuts Section ✓ Large, Convenient Parking Lot SUNFLOWER SEEDS (bulk) UNGER'S FROZEN FISH $399 $ 1 89 Limit 5 Exp. 10/18/96 Exp. 10/18/96 KEDEM CRANBERRY JUICE COCKTAIL CRANBERRY GRAPE CRANBERRY APPLE HADAR GEFILTE FISH $329 Exp 10/18/96 HADAR TUNA Chunk light in water $319 890 Exp. 10/18/96 Exp. 10/18/96 We reserve the right to limit all sale items while quantities last We are not responsible for any typographical errors. LASAGNA page 122 1 large zucchini, sliced lengthwise 1 yellow bell pepper, quartered and flattened 1 red bell pepper, quartered and flattened 112 cup Balsamic Marinade (recipe above) 16 ounces skim milk ricotta cheese 1 cup feta cheese 1 tablespoon chopped fresh oregano 1/2 teaspoon creole seasoning 2 egg whites 8 ounces dry rotini pasta (spiral), cooked 4 cups Tomato Basil Sauce, heated (recipe below) 2 tablespoons chopped fresh parsley Marinate vegetables in Bal- samic Marinade for at least one hour or up to overnight. Grill over hot coals or gas grill, or sear on both sides in hot nonstick skillet. Mix together ricotta, feta, oregano, seasonings and egg whites until relatively smooth. To assemble, layer individual stacks of vegetables and cheese mix on a clean counter in this or- der from the bottom up: eggplant slice 2 tablespoons cheese mixture zucchini slice 2 tablespoons cheese mixture yellow pepper quarter 2 tablespoons cheese mixture red bell pepper quarter Toss pasta with 2 cups Toma- to Basil Sauce. Place 112 cup of this mixture on each plate. Care- fully add one of the lasagna stacks to the plate. (Use a spat- ula to move it.) Top both the pas- ta and the lasagna with 1/2 cup of reserved Tomato Basil Sauce, and sprinkle with chopped pars- ley. Serves 4. (435 calories per serving) APPLE WALNUT SALAD 2 Granny Smith apples, cored and sliced thin 2 tablespoons chopped walnuts 2 tablespoons chicken stock (fat free, low salt) 1 tablespoon white wine vinegar 2 teaspoons walnut oil or olive oil 1 tablespoon finely chopped shallots 1 teaspoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon cracked black pepper 8 cups washed, dried and torn mixed greens (red leaf, romaine, radicchio, arugula or bibb) In a small, dry skillet over low heat, stir walnuts until lightly toasted, about 3 minutes. Trans- fer to a plate and cool. In a large salad bowl, whisk together chicken stock, vinegar, oil, shallots, mustard, salt and pepper. Add greens and apples and toss thoroughly. Sprinkle with the toasted walnuts. Serves 4. (91 calories) TOMATO BASIL SAUCE 1 tablespoon olive oil 2 white onions, diced medium APPI F nanel7R