MEMORIAL
CANDLES
in tins
KEDEM
GEFILTE FISH
$329
4 p1 oo
"SPECIAL"
WHITEROCK
DRINKS
ALL
SABRA SALADS
PFEIFFER
SALAD DRESSING
990
(with $10 purchase)
3/990
$ 1 89
F RKi- Plastic
Now Serving
EMPIRE
CHICKEN CUTLETS
$1M49
Unger's Baked Goods From Cleveland
Taking Weekly Orders
89°
lb.
OSEM MINI
MAN ISCHEWITZ
MANDEL
TAM TAM
CRACKERS
FlaAvlo
Fla
vors
t
$1 99 reg. $2.79
990
HADDAR
PASTAS
ALL "MAN"
COOKIES
2 /1 oo
All Varieties, 1 lb.
10.5 oz.
990
HADAR
GEFILTE FISH
$329
BRAIKILIAN
TAFFIES
(bulk)
$ 1 69lb.
25040 Southfield Road, Southfield
(Northeast corner of 10 Mile Road)
CUCUMBER IN
Pickled) BRINE
(8 I 0) 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
99°
NEW PASKESZ
SUGAR FREE GUM
3/$100
Weekend Cooking
Not To Be A Chore
✓
✓
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Come Check Out All Of Our In-Store Specials!
Clean, Air-Conditioned Environment
Big Bulk Candy & Nuts Section
Large, Convenient Parking Lot
KEDEM
CRANBERRY JUICE COCKTAIL
CRANBERRY GRAPE
CRANBERRY APPLE
SUNFLOWER
SEEDS
(bulk)
$1 89
$319
Everyone enjoys entertaining
but no one likes to spend hours in
the kitchen.
Entertaining is now made eas-
ier with the new Time Life Books
Weekends Are Entertaining.
The recipes in the book are de-
signed so that less time is spent
in the kitchen and more time is
spent with family and friends en-
joying easy-to-prepare, delicious
and healthful meals.
There are 120 recipes in the
book from appetizers to desserts.
There are gourmet goodies and
great recipes children's parties.
Below are some recipes from
the book for you to try at your next
special occasion:
POTATO KNISHES
MAKES 14
UNGER'S
FROZEN FISH
$399
Limit 5
We reserve the right to limit all sale items while quantities last We are not responsible for any typographical errors.
WE ENDORSE AND URGE YOUR SUPPORT FOR
ANNETTA MILLER &
MURRAY JACKSON
EDUCATION LEADERS & DEMOCRATIC CANDIDATES FOR
WAYNE STATE UNIVERSITY
BOARD OF GOVERNORS
DR. ELI AND ESTELLE BROWN
SENATOR CARL LEVIN
PHYLLIS STEINBERG
SPECIAL TO THE JEWISH NEWS
2 tablespoons butter
1 cup finely chopped onions
2 cups cooled mashed potatoes
1/2 cup flour
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Preheat the oven to 375 degrees.
Grease a large baking sheet.
2. In a medium skillet, melt the
butter over medium heat. Add the
onions and cook, stirring fre-
quently, for 5 minutes, or until
they are soft and translucent. Re-
move from the heat; set aside to
cool to temperature.
3. In a large bowl, combine the
mashed potatoes, flour, egg, salt,
and pepper. Knead the mixture
until it is well combined and
smooth. Divide the mixture into
14 balls, each measuring about 2
inches in diameter. Flatten the
balls slightly and top each with
about 2 teaspoons of the cooked
onions. Pull enough of the potato
dough up over the onion filling to
enclose it.
4. Place the knishes about 1
inch apart on the prepared bak-
ing sheet. Bake for 30 to 35 min-
utes, or until they are golden
brown. Serve hot.
HIJIVINIUS WITH
TOASTED PITA WEDGES
SERVES 6 TO 8
CONGRESSMAN SANDER LEVIN
FAYLENE AND LARRY OWEN
STATE REPRESENTATIVE DAVID GUBOW ROBERT NAFTALY
KATHLEEN STRAUS
2 cups canned chick peas, rinsed
and drained
1/4 cup chopped parsley
1/4 cup chopped onion
1/2 teaspoon chopped garlic
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
pinch of cayenne pepper
4 whole-wheat pita breads, split
and quartered
Paid for by the Committee to Elect Annetta Miller; Ethel Schwartz, Chair
120
Paid for by Friends of Murray Jackson; Roger Short, Treas.
HUMMUS page 122