MEMORIAL
CANDLES
in tins
A AI 00
KEDEM
GEFILTE FISH
$329
PASTAS
2/$1 00
All Varieties, 1 lb.
(with $10 purchase)
Exp. 10/25/96
Exp. 10/25/96
4 E: 1 :10196
Exp 10/25/96
WHITEROCK
DRINKS
HADDAR
3/990
Now Serving
EMPIRE
Goods From Cleveland
CHICKEN CUTLETS Unger's Baked
Taking Weekly Orders
$ 49
PFEIFFER
SALAD DRESSING
990
Exp. 10/25/96
7 oz.
PLASTIC CUPS
$ 1 /39
lb.
Exp 1W25/96
Exp 10/25/96
MANISCHEWITZ
50 Ct. Plastic
TAM TAM
CRACKERS
FORKS-KNIVES-
SPOONS
890
FlaAvlol rs
$ 1 99 reg. $2.79
Exp. 10/25/96
Exp. 10/25/96
WELCH'S
OSEM MINI
GRAPE JUICE
MANDEL
990
(With $10 Purchase)
$
1 99
Exp. 10/25/96
Exp. 10/25/96
ALL "MAN"
STONY FIELD FARM
10.5 oz.
All Flavors
COOKIES
YOGURT
99°
89°
Exp. 10/25/96
Exp. 10/25/96
25040 Southfield Road, Southfield
PASKESZ
BRAZILIAN
TAFFIES
(bulk)
(Northeast corner of 10 Mile Road)
(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
Fax: (810) 569-5801
$ Exp 1 10/25/96
"lb.
YAVIN
CUCUMBER IN
I I Cded) BRINE
99°
Exp 10/25/96
NEW PASKESZ
SUGAR FREE GUM
3/1 00
Exp. 10/25/96
✓
✓
✓
✓
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)
$ 1
UNGER'S
FROZEN FISH
$399
KEDEM
CRANBERRY JUICE COCKTAIL
CRANBERRY GRAPE
CRANBERRY APPLE
$319
Exp 10/25/96
Exp. 10/25/96
Exp. 10/25/96
We reserve the right to limit all sale items while quantities last We are not responsible for any typographical errors.
SPERBER'S
KOSHER CATERING
AT SPERBER'S YOU DON'T HAVE TO SPEND AN
EXTRAORDINARY AMOUNT OF MONEY TO HAVE AN
EXTRAORDINARY EXPERIENCE WE MAKE EVERY EVENT
ABSOLUTELY UNFORGETTABLE, REGARDLESS OF SIZE OR
BUDGET. WE WORK WITH YOU, IT'S THAT EASY.
BEYOND EXPECTATIONS,
AND WELL WITHIN REASON.
357-2910
OFFICE
It
PASKESZ
PRETZELS
990
Exp. 10/25/96
HADAR
GEFILTE FISH
$329
Exp. 10/25/96
HADAR
TUNA
Chunk light in water
890
Limit 5
"
661-5151
JEWISH CENTER
y*,/,„&,„b,
ANTIQUE MALL
Your Complete Antique Resource
S.E. Michigan's Largest
Featuring ILENE BLAZ
with her fabulous selection of
Diamond Antique and Estate Jewelry.
Rings • Watches • Bracelets • Brooches • Pendants
3 DAYS ONLY!
—
OCT. 5, 6, 7
Open 7 Days 11 a.m.-6 p.m.
Wed. 'til 8 p.m.
(810) 344-7200
42305 W. Seven Mile Rd., Northville
2 Miles W. of 1-275, Exit 1169
NORWEGIAN page 134
Exp. 10/25/96
ent from bread to garnish should
be fresh and complementary in
taste and appearance.
Esther's Hazelnut Cake, simi-
lar to that served on many East
European Shabbat tables, is driz-
zled with chocolate glaze and may
be garnished with fresh berries.
Here are ideas for a bountiful
Norwegian-influenced dairy table.
The sandwiches below are easily
put together for snacks or a light
meal. Change sandwich toppings
as desired — these are just a few
to start you off
Esther's Hazelnut Cake may
be made pareve (for meat or dairy
meal) by substituting brandy for
the cream. I've added two dishes
beloved by all Norwegians, Sta-
vanger Herring (named after a
town on the Southwest coast of
Norway) and Sour Cream Por-
ridge, adapted from Norwegian
Traditional Cuisine by Ingrid Es-
pelid Hovig (known as Norway's
Julia Child), published by Gylden-
dal Norsk Forlag A/S 1992. Amer-
ican sour cream has lower fat
content than Norwegian variety,
so heavy cream is added.
It is traditional in some com-
munities to alternate layers of por-
ridge with semolina pudding
(similar to cream of wheat), mak-
ing a dish less rich and easier to
digest. Sour Cream Porridge is
such a popular delicacy that large
ornate silver spoons are kept es-
pecially for serving. You can use
a small ladle to pour into demi-
tasse cups or tiny glasses. Sprin-
kle liberally with cinnamon sugar
and dried fruits.
SARDINES ON TOAST
(DAIRY)
3 tablespoons cream cheese,
softened
2 teaspoons chopped chives
1 can (3.75 oz) sardines, drained
4-5 slices brown bread, crusts
removed
3 tablespoons butter
2 tablespoons chopped Vidalia
onion
2 tablespoons diced tomato
16-20 small sprigs dill
Mix cream cheese with chives
and set aside. Carefully separate
sardines and place on paper tow-
els. Set aside. Cut each slice of
bread into 2 triangles. Heat but-
ter in large non-stick skillet. Fry
bread on both sides over high heat
to brown. Drain on paper towels.
Place 2-3 sardines on each trian-
gle. Pipe a small rosette cream
cheese mixture on sardines. Sprin-
kle with onion and tomato. Gar-
nish with dill. Makes 8-10.
Note: For cocktail canapes: Cut
each bread slice into 4 "fingers"
and proceed as above using one
sardine on each "finger."
SMOKED SALMON
SANDWICHES WITH
MUSTARD SAUCE
(DAIRY)
4 kaiser rolls, split
butter or margarine, softened
2 kirby cucumbers, unpeeled and
thinly sliced
NORWEGIAN page 138