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

House To House
EZ Move

126

American Ake

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30 years' experience

Fireplace Distributors

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I Steve grown

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