ood

ONE

(248) 569-5000
fax (248) 56?-.5801

STOP

KOSHER

25040 SOUTH,"

NE Comer af 10 Mite&

SOUTHFIELD, MI

GROCERIES

CHANTJKA 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 Fish Sticks
•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.

3p1
00
3/51 oo

1 2'
$ 19
65'
65'

$ 79

45'
$ 1 9
$

$499
$249

69'
5'

$2799
1 39

$1 99

$109

89'

$1 89

$ 59
„ reg. S1.99
si

1 69
I reg. S1.89

reg. S1.99

2 19 reg. S2.69

$2' 9 reg. S2.49

$ $449
99reg. S4.99

3

reg. 54.59

99( reg. S1.29

$ 329 lb.

reg. 53.99 lb.

4P1 00 reg. 49(

$1 89

I reg. $2.29
$ 229 reg. S2.49
$ 1 69
79 reg. S1.99

I 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

antiFIVZ14ftrg);V,‘At'

BY MATRIX® ESSENTIALS

pan, reduce heat and simmer the
leaves for 30-40 minutes until the
rice is cooked and the leaves are ten-
der. Serve warm or cold with tomato
sauce. Makes 20-30 stuffed grape
leaves.

Poland

POTATO LATKES
This is the genuine thing — the
essential Chanukah food. If you don't
already have a favorite latke recipe,
try this one on for size. Make a test
pancake first — potatoes contain dif-
fering amounts of moisture and the
texture of the latke must be just
right.
2 pounds Idaho or russet potatoes,
peeled or unpeeled
3 eggs
1 small onion, grated
1/4 cup flour
Salt and pepper to taste
Oil for frying
Grate the potatoes finely (coarse grat-
ed potatoes take longer to cook).
Place the potatoes in a colander for
20-30 minutes until they change
color. Rinse well under cold water
until the potatoes are white again.
Drain well and dry the potato on
clean towels until much of the mois-
ture is removed.
Place the potatoes in a large bowl.
Add eggs, onion, flour, salt and pep-
per. Stir to combine. Let sit 10 min-
utes.
Make a test pancake: Heat oil in a
large non-stick skillet over high heat.
When the oil is hot, drop a heaping
tablespoonful of latke mixture into
the hot oil, shaping it into a round
shape. Cook until the edges of the
pancake are browned and turn over
to brown the other side. When
cooked, lift from the oil and drain
well. Taste the latke• for seasoning and
texture. If the batter is too dry, add
another egg. If it is too wet, add a lit-
tle more flour. Test again. Fry the
remaining latke batter.
Eat immediately with lots of sour
cream and applesauce. Serves 4-6 as a
main dish, 6-8 as a side dish.

Russia

MOCK BLINI
Blini are Russian versions of pancakes
or crepes. These, made with whole
wheat flour instead of the traditional
buckwheat flour, are silver-dollar sized
and perfect with a little sour cream
and small slices of lox. They're "mock"
blini because they don't use the tradi-
tional yeast required of blini, plus

1 2/ 1 9
1997

152

we've included a little dill for added
zest.
1 cup whole wheat flour
1/2 tsp. salt
2 tsp. baking soda
1 Tbsp. honey
1 cup sour cream
3 large eggs
1/4 cup butter, melted
2 tsp. dried dill (optional)
Butter for frying
Place all ingredients in a medium
bowl or the pitcher of a blender.
Whisk or blend until smooth. Cover
and chill the batter for 15 minutes
before cooking.
Make a test blini: Heat a small
amount of butter in a non-stick skillet
over medium-high heat. Spoon a
tablespoon of the mixture into the hot
skillet (for the best shape, let the bat-
ter drip from the end of the spoon
rather than the side of the spoon). Let
the blini cook until bubbles form on
the surface and the edges are browned.
Turn over and cook for about a
minute more, until the bottom is
lightly browned.
Serve warm or at room temperature
with the toppings of your choice. For,--
elegant hors d'oeuvres, make the blini
really tiny. Makes about 3-4 dozen •
blini.

Turkey

YOYOS
Deep fried, honey-dipped pastries,
much like smaller versions of carnival
funnel cakes. These also are made in
several other countries. In Iraq they're
called zlabyeh. This recipe is a little
different because is uses yogurt as a
base for the batter.
Syrup:
2 cups sugar
1 cup honey
2 cups water
1 tsp. cinnamon
Juice of 1 lemon
Batter:
1 cup plain yogurt
2 large eggs
1 cup warm (105 - 115oF Water-
2 cups flour .
1/2 tsp. salt
Vegetable oil for frying
To make syrup: Combine all ingredi-
ents in a saucepan: Bring to boiling
over medium-high heat. Cook for 15 -1/4
minutes. Let cool.
Place all batter ingredients (except
oil for frying) in the pitcher of a
blender. Blend until smooth. Heat
about 1 - 2-inches of oil in a pot until
very hot. Drizzle small amounts of