ONE
(248)S695000
ax (248) 569-5801
STOP
KOSHER
2.5040 SOUTHFIELD ROAD
NE Comer of 10/tee& Southfield
SOUTHFELD, MI
GROCERIES
Bringing Home A Taste
Of London Saturday Night
CHANUKA SPECIALS:
•Milk Chocolate Coins in Mesh Bag
• Parve Chocolate Coins in Mesh Bag
• 1 oz. Chocolate Coins
•.Dreidle Jelly Bean Cane
•Milk Chocolate Medallions
• Parve Chocolate Medallions
• Flower Mini Bar Gift Pack
•Chocolate Gold Bar
•Chanuka Candy Wallet
• Candy Filled Candle
•Treasure Chest
•Chanuka Shapes
•3 Coins with Dollar Bills
• Small Plastic Dreidles
• Ner Lights Olive Oil Vials
• Floating Wicks 120 ct.
•Super Dreidle
•Square Dreidle
• Round Filled Dreidle
• Rice Dream Pudding (3 flavors)
• Riches Whip Spray Topping
• Duplex Cookies
• Rice Dream Milk (enriched flavors)
•Achuza & Jerusalem Cheese Slices 7 oz
• Contadina Marinara Sauce
•Shindlers R
•Shindlers Fish Portions
• Haddar Noodles (for cooking only)
•Paskesz Chocolate Jelly Rings
• Paskesz Sugar Free Gum (3 flavors)
• Kedem Apple Juice
•Sour Cream
•J&J Potato Latkes
•Carmel Potato Pancake Mix 6 oz.
3/9 oo
3/s 100
12`
$1 79
65'
65'
79
45'
$1 99
$269
$499
$249
69'
15`
$2799
$339
$1 99
$ 1 09
89'
$1 89
$ 1 59
1 reg. $1.99
$ 1 09
1 reg. $1.89
$ 1 69
reg. $1.99
$2 19reg. $2.69
'2 19 reg. $2.49
$449 reg.
reg. S499
$ 099
a reg. $4.59
99 C reg. $1.29
$ 029
a lb.
reg. $3.99 lb.
4P Si
1 89
°() reg. 49C
reg. $2.29
$ 229reg. $2.49
$1 69
reg. $1.99
179 reg. S2.29
We reserve the right to limit all sale items while quantities last. We are not responsible for any
typographical errors. Under supervision of Vaad Harabonim Orthodox Council of Greater Detroit
DESIGNS IN DECORATOR LAMINATES, LTD)
IT DOESN'T HAVE TO COST A FORTUNE...ONLY LOOK LIKE IT!
FEATURING
• Wall Units
• Bedrooms
• Dining
Rooms
• Home
Theatre
• Tables
• Offices
SPECIALTIES
•
•
•
•
•
Formica
Woods
Stones
Glass
Lucite
12/5
1997 L. LOIS HARON
140
Allied Member ASID
Food
851-6989
PHYLLIS STEINBERG
Special to The Jewish News
love potato pancakes, but I hate
when they taste greasy. It is pos-
sible to make them less greasy by
roasting them. Roasted potato
pancakes also have a more pronounced
potato flavor and are great for serving
to large groups as well as your family
because they don't dry out as fast as
fried.
The recipe for these roasted potato
pancakes can be found in Georgia
Chan Donhard and Evie Richter's
cookbook, Reasons to Roast.
I have also included some other
roasting recipes from the book.
I
ROASTED POTATO CAKES
2 pounds Idaho potatoes (4 large),
peeled, grated and squeezed dry
1/2 cup minced scallions
2 tablespoons flour
1 / tablespoon minced fresh rosemary,
or 1 teaspoon dried, crumbled
Salt
Cayenne pepper
4 tablespoons (1/2 stick) unsalted
butter, melted, for brushing the
cakes
1. Preheat the oven to 450 degrees
F. Lightly oil two baking sheets.
2. In a large bowl, combine the
potatoes, scallions, flour, rosemary and
salt and cayenne to taste. Form the
mixture into cakes four to five inches
in diameter and 1/3 inch thick, and
place three inches apart on the baking
sheets.
3. Brush the tops of the cakes with
butter and roast for 20 minutes, or
until golden brown on the bottom.
Turn, brush the other sides with butter
and roast for 10 to 15 minutes more,
or until golden brown and crisp. Trans-
fer to a platter and serve hot.
Makes eight cakes, four servings.
ROASTED SWEET POTATOES
1 1/2 pounds sweet potatoes (4
medium), peeled and cut into
1/2-inch-thick slices
6 garlic cloves (do not peel)
2 tablespoons olive oil
1 tablespoon unsalted butter
2 teaspoons minced fresh rosemary,
or 1 teaspoon dried, crumbled
Salt and freshly ground black
pepper
1. Preheat the oven to 425 degrees F.
2. Arrange the sweet potatoes and
garlic in a shallow flameproof baking
dish large enough to hold them in a
single layer.
Add just enough water to cover the
vegetables. Bring the water to a boil
over medium-high heat and simmer
for two minutes. Drain in a colander.
3. In the baking dish, combine the
oil and butter and melt the butter over
medium heat. Remove from the heat,
add the potatoes and garlic, the rose-
mary and salt and pepper to taste and
toss to coat.
Spread the potatoes in a single layer
and roast on the lowest rack of the
oven, turning them occasionally, for
25 to 30 minutes, or until golden
brown. Transfer to a heated serving
bowl and serve at once.
Serves four.
ROASTED GREEN BEANS
Select beans that are a uniform medium C
size. It is important to arrange the beans
in a single layer in the
pan; otherwise, they will cook unevenly.
1 1/2 pounds green beans, trimmed
2 tablespoons olive oil
Salt and freshly ground pepper
I. Preheat oven to 500 degrees F
2. In a bowl, toss the beans with
the oil and salt and pepper to taste.
Arrange the beans in a single layer on(r -
a baking sheet and roast, turning
occasionally for 12 to 15 minutes, or
until just tender. Serve at once.
Serves four.
EGGPLANT AND TOMATO
SAUCE
1 large eggplant (1 1/2 pounds)
trimmed and halved lengthwise
1/3 cup olive oil
1 medium-to-large onion, minced
1 tablespoon minced garlic
1-28 ounce can crushed tomatoes in
puree
Salt and freshly ground black
pepper
2 tablespoons minced fresh basil
1. Preheat the oven to 400 degree E
Lightly oil baking sheet.
2. Place the eggplant on the baking —
sheet, cut side down, and roast for 20
to 25 minutes, or until the flesh is just
tender when tested with a fork. Cool,
scoop out the flesh and coarsely chop;
discard the peel.
3. In a large skillet, heat the oil over
medium heat until hot.
Add the onion and garlic and
cook, stirring, for three minutes, or c:
until softened. Add the tomatoes and
simmer, stirring occasionally, for five
minutes, or until thickened. Add the
eggplant and salt and pepper to taste
and simmer, stirring occasionally, for
10 to 15 minutes, or until tender.
Stir in the basil and serve. Makes
three cups. ❑