BANK NOTE WITH COINS $399 CHANUKAH CANDLES 79' NEAIGHTS FOR MENORAH $25" CHANUKAH SHAPES SUPER DREIDEL $199 $ 299 Wishing All of Our Customers of ONE STOP KOSHER A Happy Chanukah. CHOCOLATE MEDALLION COINS 55' DOLLAR BILL WITH COIN SQUARE REEL $1 19 ISRAELI DREIDEL ONE 75' 79' STOP KOptifii AT C 61E L PANCAKE MIX 2P3m ROUND FILLED DREIDEL KOSHER 79' GROCERIES DR. PRAEGERS FROZEN ROM ESTYLE GOLDEN POTATO PANCAKES $11 99 POTATO PANCAKES $919 16. IN reg. 32.89 Come Check Out All Of Our Wonderful Chanukah Specials! Come In and Get Your FREE CHANUKAH GIFT sua ts t 13oz. ■ reg.S2.49 Road, Southfield ✓ Come Check Out All Of Our In-Store Specials! 25040 Southfield (Northeast corner of 10 Mile Road) ✓ Clean, Air-Conditioned Environment (810) 569-5000 HOURS: Sunday 8-5, Monday thru Wednesday 7:30-7, ✓ Big Bulk Candy & Nuts Section Thursday 7:30-9, Fri. 7:30-2 hours before sunset ✓ Large, Convenient Parking Lot * DELIVERY AVAILABLE Fax: (810) 569-5801 We reserve the right to limit all sale items while quantities last We are not responsible for any typographical errors. Here's a rare opportunity for Detroit to see an extraordinary collection of treasured possessions that immigrants brought from their homelands! BECOMING AMERICAN WOMEN: Clothing and the Jewish Immigrant Experience 1880-1920 This unique exhibition was created in Chicago and has been seen in only a few cities. This showing in Detroit is the last of the tour, so don't miss it! There is also a special section - a collection of photographs or those who came to Detroit to find a better life: The Jewish Immigrant Experience in Michigan NOW OPEN FOR A LIMITED TIME! 118 . • Anna Steinberg Prentis, circa 1914. Detroit Historical Museum 5401 Woodward at Kirby Detroit For hours and information, call (313) 833-1805 Holiday Parties And What To Bring EILEEN 60117 SPECIAL TO THE JEWISH NEWS I t's that time of year where you're guaranteed to be put on the spot, food wise that is, at least once. The phone will ring and a neighbor, friend, family member or co-worker will start with a lit- tle chit chat and then slowly work their way into, "We're having a party; can you come?" All of a sudden, you hear yourself saying really stupid things like, "Oh, can I bring something?" What to make? Perhaps the ever popular sweet and sour meat balls or stuffed mush- rooms. Sorry, been there, done that, time to move on. What you really need are some new, ex- ceptionally special recipes that can be taken to a party or used to entertain at home. Recipes that work just as well for a fan- cy party or when it's just the family. Nothing that takes too long or has too many weird in- gredients. Something that's a real taste treat that has every- one asking, no begging you, for the recipe. CREAMY HERB-CHEESE SPREAD 1 12-ounce piece of Havarti cheese 1 teaspoon Dijon mustard 1 teaspoon parsley flakes 1/2 teaspoon chives 114 teaspoon dill 1/4 teaspoon fennel seeds 1/8 teaspoon ground pepper 1 sheet frozen puff pastry, thawed 1 egg beaten apple and pear slices Preheat oven to 375. Spread the mustard over the top of the cheese and sprinkle the parsley, chives, dill, fennel and pepper over the mustard. Place the cheese, mustard side down, in the center of the pastry sheet. Fold the side in, package style, so that they just overlap. Trim any excess. Place the wrapped sheet seam side down on a lightly greased baking sheet. Brush the top with 1/2 the beat- en egg. Place in the refrigerator for 30 to 45 minutes. Bake for 20 minutes and brush the top with the remaining beat- en egg. Bake an additional 10 minutes or longer until golden brown. Remove from the oven and let stand 5 minutes. Serve as small wedges along with apple and pear slice or assorted crackers. Serves 6 to 8. GAZPACHO DIP 3 tablespoons oil 1 1/2 tablespoons cider vinegar 1 teaspoon salt 1 teaspoon garlic salt 1/4 teaspoon pepper 1/4 cup chopped black olives plus 2 tablespoons of the juice 14 ounce can chopped green chilies, undrained 2 to 3 tomatoes, chopped 4 to 5 green onions chopped 3 to 4 avocados, pitted peeled and chopped, NOT MASHED In a large glass bowl combine the oil and vinegar. Ad the salt, gar- lic salt, and pepper. Mix well. Add the olives and juice, green chilies, tomatoes, green onions, and avocados. Toss gently. Cover and refrigerate several hours until chilled. Serve with tortilla chips. This can be dou- bled or tripled. CHICKEN SALAD MACADAMIA 2 to 3 cups cooked chicken, diced 2 tart green apples, cored, and cut into 1-inch pieces 1 112 cup fresh pineapple cored, cut into 1 inch pieces 1 1/2 cups green or red seedless grapes 3 tablespoons chutney 1/2 cup mayonnaise 1 1/2 teaspoon currypowder 1 1/2 cup macadamia nuts, coarsely chopped salt (optional) Bib and leaf lettuce Macadamia nuts for garnish In a large bowl combine the chicken, apples, pineapple and grapes. In a smaller bowl com- bine the mayonnaise, chutney, and curry powder. Add to the chicken mixture and toss. Cover and refrigerate for at least 4 hours or overnight. Just before serving add the 1 1/2 cups of macadamia nuts and salt if necessary. Arrange sal- ad on lettuce leaves and garnish with additional macadamia nuts. Serves 8. This can be doubled or tripled. ROASTED AND TOASTED CHEESE AND . ONION BREAD 3 tablespoons margarine, divided 1 1/2 cups chopped onions 1 egg whites 1/2 cup sour cream 1/8 teaspoon black pepper 2 cups flour 1 tablespoon baking powder PARTIES page 118