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