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