KEDEM
GEFILTE FISH
$329
"SPECIAL"
MEMORIAL
CANDLES
in tins
00
MEHADRIN
Fars LEBER
41
WHITEROCK
DRINKS
SALAD DRESSING
3/99'
99'
(with $10 purchase)
2/ $1 110,9,
Now Serving
EMPIRE
CHICKEN CUTLETS
Unger's Baked Goods From Cleveland
Taking Weekly Orders
PFEIFFER
FOlialgES-
SPOONS
89'
$;4
lb.
Planning Shabbat?
Don't Forget 'Sides'
EILEEN GOLTZ
OSEM MINI
MANISCHEWITZ
MANDEL
TAM TAM
CRACKERS
$ 1 9 9 Flavors s
990
reg. $2.79
HADDAR
PASTAS
ALL "MAN"
COOKIES
All Varieties, 1 lb.
21100
10.5 oz.
99'
PASKESZ DUPLEX
PASKESZ
BRAZILIAN
TAFFIES
(bulk)
COOKIES
Chocolate • Vanilla • Marble
$ 1 09
$ 1 "lb.
• •
•••••.
YAVIN
CUCUMBER IN
redh, BRINE
T J E W I S H N E W S
99'
124_
•• S••:••••%•
%
•.. •
•
k's.
%,:::•• •
•
25040 Southfield Road, Southfield
(Northeast corner of I 0 Mile Road)
(8 I 0) 569-5000
HOURS: Sunday 8-5, Monday thru Wednesday 7:30 7,
Thursday 7:30-9, Fri. 7:30-2 hours befixe sunset
-
KEDEM
CRANBERRY &ICE COCKTAIL
CRANBERRY GRAPE
=MERRY APPLE
$319
SPECIAL TO THE JEWISH NEWS
ong hours of deliberation
and work (not to mention
three trips to the grocery for
ingredients we forgot on the
previous two trips) go into mak-
ing Shabbat meals sumptuous.
The tastiness of the meal can set
the mood for the entire day so, of
course, we want everything to be
perfect.
We're all guilty of falling into
the favorite menu trap. If it's
chicken we have to have rice or
noodles and salad and fruit. If it's
brisket, can the kishke or farfel
be far behind?
So, what we're all looking for,
besides a new way to fix chicken
or brisket, are new and exciting
side dishes to spice up our rou-
tine meals.
This Shabbat try one (or all) of
the following recipes. Every one
of them is guaranteed to com-
plement any meal meat or milk)
and all of them utilize the best of
the freshest vegetables and fruits
available this fall.
L
2 cups diced honey dew
1 cup mango, peeled and dice
1 cup blueberries
1 cup green or red seedless
grapes
1 cup strawberries
2 kiwis peeled and sliced
To make fresh puree seed and
peel fresh tomatoes and process
them in a blender. Combine the
puree with the orange juice, sug-
ar, rinds, melons and mango.
Process half of this mixture and
puree until smooth. Stir the
puree mixture into the remain-
ing melon mixture. Chill.
Just before serving add the
blueberries, grapes strawberries,
and kiwi to the puree mixture.
Mix gently and spoon into bowls.
You can serve the soup with a
dollop of sour cream or parve sour
cream. A sprig of fresh mint to
decorate is also a nice touch.
Serves 8 to 10.
CARROT SOUFFLE
3 pounds carrots
2 cups water
2 cups orange juice
1/2 cup margarine, melted
1/4 cup ground pecans
1 1/2 cup graham cracker crumbs
pinch of ginger
3 eggs, separated
1/3 cup brown sugar
Preheat oven 375. Grease a 6 cup
souffle dish. Dust with the
ground pecans and set it aside.
UNGER'S
In a large pot cover the carrots
INSTANT PICKLES,
SUNFLOWER
NEW PASKESZ
with 2 cups of water and 2 cups
PEPPERS
AND
✓ Come Check Out All Of Our In•Store Specials!
FROZEN FISH
of orange juice. Cook the carrots
SEEDS
POTATOES
SUGAR FREE GUM ✓ Clean, NrConditioned Environment
4 cucumbers, sliced 1/2 inch thick until tender and then drain.
(bulk)
$399
1 1/2 pound red skin potatoes
Puree and set aside to cool slight-
✓ Big Bulk Candy & Nuts Section
31$100
1 red pepper, sliced
Limit 5
ly.
"
1
green
pepper,
sliced
✓ Large, Convenient Parking Lot
Combine margarine, 1 cup
1 yellow pepper, sliced
for any typographical errors.
crumbs, and the ginger, mix well.
1 1/2 cups vinegar
We reserve the right to limit all sale kerns while quantities lost. We are not responsible
Beat in the yolks. Add to the
31/2 cup water
2 tablespoons salt
cooled carrots and mix well. Beat
4 teaspoons sugar
SS
the whites until stiff and fold into
1 sliced onion
SS
the carrot mixture. Pour the car-
ss
3 to 4 cloves garlic
rot mixture into the prepared
3 sprigs fresh dill
dish. Combine the sugar and re-
salt
1.3
SS
maining crumbs. Sprinkle the
pepper
WE SUPPLY:
sS
BIRTHDAY PARTY PRESENTS
dried dill
mixture over the top of the souf-
ss
is
GOODIE BAGS
ss
fle. Bake for 45 minutes and
BAR/PAT MITZVAH PRIZES
Place the potatoes in a medium serve hot. Serves 12
& THNKNG OF YOU GIFTS
NTERESTED??
size pot, cover with water and
CALL JON OR ANNIE
cook until tender. Remove from
Ss
(810) 626-4673
ZZ
heat,
drain, cool and cut in half. ZUCCHINI NICOISE
Ft
GIFT PACKAGING IS FREE
ss
it
Cover
with damp cloth and re- 2 tablespoons oil
& WE Si-UP FOR YOU!!
Ss
1 medium onion sliced thin
frigerate.
1/2 pound fresh mushrooms,
the
vegeta-
Wash
and
slice
all
• • • • • • • • • • • • •
sliced
a
medium
bles and set aside. In
1 cup chopped tomatoes
sized stock pot combine all the re- fresh pepper
maining ingredients and bring it 1/2 bay leaf
to a boil. Add the vegetables and 3 zucchini cut into 1 inch pieces
boil for 5 minutes. Remove from
heat and let cool and refrigerate. In a large skillet, over a medium
West Bloomfield Plaza • (810) 851-6340
7,:i
When the vegetables are cold heat, saute onions and mush-
rooms
in
oil.
Cook
until
the
drain them, saving the liquid (it
can be used again). Combine the onions are transparent. Add the
vegetables and potatoes and sea- tomatoes and spices and simmer
son with a little salt, pepper, and until tender, approximately 10
805 E. MAPLE • BIRMINGHAM
min.
Ask about our
dried dill.
(Bet. Adams & Hunter)
Add the zucchini to the sauce,
8
to
10.
Serves
810-647-9099
Preventive
cover and simmer for about 10
minutes. This is a great side dish
Maintenance
FRUIT GAZPACHO
and can be served either hot or
CLASSIFIED
2 cup tomato puree
Program
cold. You can make it a main ,
GET RESULTS!
3 cups fresh orange juice
course by adding grilled tuna or
2 teaspoons sugar
810-335-4555
Call The Jewish News
salmon. Serves 4 to 6.
2 teaspoons grated orange rind
* DELIVERY AVAILABLE
Fax: (810)569-5801
Heating and Air Conditioning
24 HOUR EMERGENCY,SERVICE
354-5959
2 teaspoons lemon or lime rind
2 cups diced cantaloupe
Eileen Goltz 1996