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. ❑