BANK NOTE
WITH COINS
$399

CHOCOLATE

MEDAWON
COINS

CHANUKAH
CANDLES

SUPER
DREIDEL
$199

CHANUKAH
SHAPES

NERLI CIGHTS
FOR MENORAH

$ 2"
79'
$25"
CHANUKAH SPECIALS

55C

SQUARE
DREIDEL
$199

ONE

DOLLAR BILL
WITH COIN

ISRAELI
DREIDEL

STOP

75'

KOSHER

KOSHER A
C P161E L

GROCERIES

790

ROUND FILLED
DREIDEL

PANCAKE MIX

2p3oo

790

DR. PRAEGERS
FROZEN HOMES1YLE

POTATO
PANCAKES
$1 99

13 oz.

TANDWI CL Ir
COOKIES

25040 Southfield Road, Southfield

(Northeast corner of 10 Mile Road)

Irc9.$2.49

GOLDEN

POTATO
PANCAKES

Frozen $219
nag. $2.89
16 oz.

Chocolate • Vanilla • Marble

$ 1 09

(810) 569-5000

HOURS: Sunday 8-5, Monday thru Wednesday 7:30-7,
Thursday 7:30-9, Fri. 7:30-2 hours before sunset

UNGER'S

FROZEN FISH
$399

* DELIVERY AVAILABLE
Fax: (810) 569-5801

✓ Come Check Out All Of Our In-Store Specials!
✓ Clean, Air-Conditioned Environment
✓ Big Bulk Candy & Nuts Section
✓ Large, Convenient Parking Lot

We reserve the right to limit all sale items while quantities last. We are not responsible for any typographical errors.

Before

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from it all with a
great vacation?

lam AND

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in our
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286 Maple • Birmingham

540-1977

potato pancakes as well as the
oddly shaped Empire brand
cakes. In addition, we checked
out the difference between Break-
stone's fat free and regular sour
cream.
The Golden gourmet carried
2.5 grams of fat, 71 calories, 10
grams of carbohydrates, 4 mil-
ligrams of cholesterol and 187
milligrams of sodium. With 12 in
a box, the cost was $3.09. The tra-
ditional Golden carried half a
gram more fat and the same
price.
The Empire latkes carried 110
calories, 6 grams of fat, 14 grams
of carbohydrates, no cholesterol,
260 milligrams of sodium and are
gluten free. The cost was $1.89
for a bag of 12.
All of the pancakes we tried
were supervised by the Union of
Orthodox Jewish Congregations
of America's kashruth division,
all were available in the major
grocery stores in the area as well
as specialty shops like One Stop
Kosher. All were cooked with care
by our friend and colleague Eliz-
abeth Applebaum.

shelves include larger portions of
rice or pasta to make the meal go /_
further as well as a less concen-
trated version of their sauces
(read lower sodium).
"We are changing several
things about the Express Meals,"
said Brigitta Wade, director of
marketing for Empire. "We had
some things to iron out."
In addition, the company is
bringing back an old favorite,
Turkey Breast Roast in SweetC)
and Sour Sauce, which will be
widely distributed in the winter.
Variations, including a dark meat
version with couscous and
Mediterranean seasoning is also
headed to the grocer's freezer.
We will keep you posted. O

LATICES

4 large potatoes, grated
(keep grated potatoes
covered with cold water
until ready to mix with
other ingredients to
prevent discoloration)
118 cup of grated onion
2 Tbsp. flour
1 egg slightly beaten or 1 egg
white plus 1 tsp.
vegetable oil
Applesauce or Sour Cream

Kosher Note:

Combine all ingredients in a
large bowl. Spoon onto a pre-
heated nonstick or lightly oiled
skillet and turn cakes when
edges are slightly browned.
Serve warm with applesauce
or sour cream.

When we last visited the Em-
pire Kosher Express Meals, we
gave them a forks down rating
largely due to an extraordinari-
ly high sodium level and small
serving sizes.
The folks at Empire heard our
complaints, along with others,
and have changed their ways.
The newer offerings on the

— Courtesy of
Pamela Thomas

The Staff Of Life
Is Really Challah

I

Check out the

120

KOSHER BITES page 116

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

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f you had to choose one food
(other than cholent) that typ-
ifies Shabbat, my guess is that
most people would pick chal-
lah.
Challah is great any time of
the week and at any meal.
Challah is a pretty straight for-
ward entity. You can have it as
your basic braid, or occasionally
it shows up as round with raisins,
and if you're really into different,
you can opt for sesame seeds in-
stead of poppy on the top or cre-
ate different shapes to coordinate
with the holidays.

BASIC CHALLAH

1 1/4 ounce package active dry

yeast
1 1/2 cup warm water
1/2 cup plus 1 tablespoon sugar
7 to 8 cups flour
1 teaspoon salt
1/3 cup oil
3 eggs well beaten
1 additional egg
poppy or sesame seeds

Dissolve yeast in 1/2 cup of warm
water. Add 1 tablespoon of sug-

ar and set aside. In a large mix-
ing bowl place 6 cups of flour, 1/2
cup sugar and the salt. Combine
the dry ingredients.
Mix together the oil, water and
beaten eggs. Add the yeast mix-
ture to the egg mixture. Gradual-
ly beat the liquid mixture into the
flour mixture (this can be done
with an electric mixer if you don't
want to do it by hand). This will
create a stiffdough. Continue mix-
ing the dough by kneading it un-
til it is satiny smooth. Place the
dough in a large bowl that has
been oiled. Turn the dough over
after you place it in the bowl so
that both the top and bottom of
the dough are covered with oil.
Cover the dough with plastic wrap
and allow it to rise in a warm
place. Let it rise for about 2 hours
or until it's double in size. Punch
the dough down and divide the
dough in half. At this point you
can make 2 braided loafs, two
round loafs, two pan loaves or one
huge loaf. Whichever design you

CHALLAH

page 122