MEMORIAL
CANDLES
KEDEM
GEFILTE FISH
$329
CHICKEN LEGS
tins
411 00
in
WHITEROCK
DRINKS
EMPIRE
(with $10 purchase)
$ 1 19 lb.
SALAD DRESSING
Unger's Baked Goods From Cleveland
CHICKEN CUTLETS
$R49
16, lb.
99'
3/9
Exp. 10/25/96
Now Serving
EMPIRE
PFEIFFER
Taking Weekly Orders
7 oz.
PLASTIC CUPS
$1 °9
50 Ct. Plastic
MANISCHEWITZ
FORKS-KNIVES-
SPOONS
TAM TAM
CRACKERS
$1 99 reg. $2.79
89°
WELCH'S
OSEM MINI
Flavors
MANDEL
GRAPE JUICE
(With $10 Purchase)
99'
$1 99
STONY FIELD FARM
ALL "MAN"
COOKIES
YOGURT
All Flavors
•
89'
10.5 oz.
99'
HADDAR
25040 Southfield Road, Southfield
BRAZILIAN
TAFFIES
)
PASTAS
(Northeast corner of 10 Mile Road)
$1(ou6lk9
lb.
(8 I 0) 569-5000
All Varieties, 1 lb.
HOURS: Sunday 8-5, Monday thru Wednesday 7:30-7,
Thursday 7:30-9, Fri. 7:30-2 hours before sunset
;/$100
* DELIVERY AVAILABLE
Fax: (8 I 0) 569-5801
YAVIN
✓ Come Check Out All Of Our In-Store Specials!
CUCUMBER IN
Pickled) BRINE
✓ Clean, Air-Conditioned Environment
✓ Big Bulk Candy & Nuts Section
✓ Large, Convenient Parking Lot
99'
SUNFLOWER
SEEDS
(bulk)
$189
NEW PASKESZ
SUGAR FREE GUM
3/$1 00
UNGER'S
FROZEN FISH
$399
HADAR
GEFILTE FISH
$329
KEDEM
CRANBERRY JUICE COCKTAIL
CRANBERRY GRAPE
CRANBERRY APPLE
HADAR
TUNA
Chunk light in water
$319
Limit 5
89'
Makes Your Life Easy.
ING
Nutrition is our business
evmarke t
Discount health food sup
Ruth Schwartz
nnRV
ASID - IFDA
(810) 352-2264
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EZ Move
126
American Ake
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SALES, SERVICE &
INSTALLATION
B'nai Moshe, will be published c-
Oct. 23.
The price is $15 for orders pre-
paid by the publication date, or
$18 thereafter.
To order, make checks payable
to Congregation B'nai Moshe and
send to the synagogue at 6800
Drake Road, West Bloomfield, MI
48322.
For information, leave a mes-
sage for the Cookbook Group,
(810) 788-0600.
Say Squash,
Say Good
EILEEN GOLTZ
SPECIAL TO THE JEWISH NEWS
Every year my friends take pity
on me and deliver care baskets
full of the fruits and vegetables
of their labor. Right now it's "get
rid of the extra squash week" and
I have about a semi-truck load of
them sitting on every available
piece of counter space. Everyone
should be so loved.
Squash is a great vegetable. Its
full of vitamins, is high in fiber,
has a faily long storage life and
its texture is so versatile that its
just as delicious in a casserole as
it is in a dessert.
My good friend Kayla grows
the biggest and the best squash
on the planet, which she ever so
kindly dumps...I mean shares
with me. So, of course, I felt it
was only fair that she share her
favorite recipe for prepaing
them. Get cooking; there's plen-
ty more squash where these
came from!
STUFFED SUMMER
SQUASH
12 summer squash
1 lb. ground beef
1/2 t. salt
114 t. pepper
3 T. parsley, finely chopped
2 eggs
3 T. oil
1/3 c. bread crumbs or matzo
meal
1 t. sugar
flour to dip
We reserve the right to limit all sale items while quantities last We are not responsible for any typographical errors.
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COOKBOOK page 124
10662 Northend
Oak Park , Michigan
Tel. (810) 5476777
Fax (810) 5476678
Wash and dry squash in half
(not length wise) and scoop our
about 3/4 of the inside of the
squash forming a squash cup.
Save the pulp. Mix meat with
sault, pepper,parsley, 1 egg, 1 T.
oil and the bread crumbs. Stuff
the hollows of each squash so that
the meat is nicely rounded. Dip
in flour then beaten egg and fry
top and bottom until golden
brown. Cup up the pulp which
was scooped from the squash and
simmer, covered with 2 T. of oil
and sugar until tender (approx.
5 min.) Put the cooked pulp in the
bottom of a baking pan and
arrange the stuffed squash in the
squash sauce. Bake in 300 degree
oven, uncovered, for 30 to 40 min.
Serves 12.
® Eileen Goltz