Belinsky-Nathan
Betrothal Is Told

THE DETROIT JEWISH NEWS
Friday, October 23, 1964-23

Jewish Meals

By Mildred Grosberg Bellin

(Copyright 1964 Jewish
Telegraph Agency, Inc.)

M
•

•

MISS CHERYL BELINSBY

Mr. and Mrs. Ben Belinsky of l
Westmoreland Ave. announce the
engagement of their daughter
Cheryl to Peter Alan Nathan, son
of Mr. and Mrs. H. S. Nathan of
Buffalo, N.Y.
The bride is a senior in the
college of education at Wayne
State University, where she is af-
filiated with Delta Phi Epsilon Sor:
ority. Her fiance received a de-
gree in chemical engineering from
Cornell University and is now at-
tending Hasting College of Law in
San Francisco.
A June 27 wedding is planned.

GOLDEN ROLL-UPS
Recipe contributed by Mrs. Louis Sax
1/2 cup vegetable shortening
1/2 cup sugar
2 eggs
1/2 cup finely grated raw carrot
2 cups sifted all-purpose flour
2 teaspoons double-acting baking
powder
, 7,:s teaspoon salt
About 3/4 cup jam
About 3/4 cup seedless raisins
About 3/4 cup chopped nut meats
About 3,4 cup shredded coconut
Extra sugar for rolling.
Cream the shortening, the 1/2 cup
sugar, and the eggs until light and
fluffy. Add the carrot. Sift together
the flour, baking powder and salt,
and add. Mix to a soft dough. just
firm enough to roll. If necessary, add
a little more flour. Divide the dough
into 4 equal parts and chill for a half
hour.•Sprinkle a pastry board with a
layer of sugar. Keeping the remaining
dough in the refrigerator, place one
part of the dough on the board,
sprinkle with a little sugar, and roll
out into a strip 12x5 inches. Spread
the rolled-out dough with a layer of
jam and sprinkle evenly with the
raisins, nut meats, and coconut. Roll
up very carefully from a wide side.
Cut into 11 pieces with a knife dipped
into sugar. Place the pieces a little
distance apart on a greased cookie tin
with the smooth part of the dough on
top. Repeat with the remaining dough
and filling. Bake at 350 degs. F. from
15 to 20 minutes, until the top is deli-
cately browned. Cool on racks. This
makes 44 pieces. Any desired jam may
be used in the filling, and the amount
of nuts, coconut, and raisins varied to
taste.

THE REBBETZIN'S COFFEE

ly but thoroughly. Serve as soon as
the chili sauce becomes very hot.
Sprinkle each portion with additional
grated cheese to taste. This amount
serves 2 to 3.

NOODLES, LUMBERJACK STYLE •
2 cups broken uncooked noodles
inch wide
3 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
1/2 to 1 cup grated American style
cheese
1/2 cup chili sauce
Break the noodles into pieces about
an such long before measuring them.
Cook in 4 cups of boiling, salted water
until tender. Drain thoroughly. Re-
turn to the saucepan and place it on
the stove over the lowest possible
heat. Add the shortening and stir until
iti melts. Stir in 1•2 cup of the grated
cheese. Blend the chili sauce and
Worcestershire sauce and stir in gent-

rt,
SALAMI or
BOLOGNA

Long or Short

75` lb.

Del Monte

CREAM STYLE

CORN

MAXWELL HOUSE

COMPLETE UNE OF

COFFEE

(In Oil)

I

•

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3

Cans

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PINEAPPLE-
GRAPEFRUIT

DRINK

29.0.. 9
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WISHBONE

ITALIAN
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Lge.

Btle.

33c

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Fancy, Imported
XMAN

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Pkg.
of 2

49c

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SPINACH

Leaf or Chopped

Lb.

1 0`

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t c i
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39 c

Pkg.

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KING CRAB MEAT

69 e

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Large Size

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for

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vic lb.

WITH THESE

Reg.

59c

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FRANKLIN

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Your Choice

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KOSHER, PARVE

BREAD
CRUMBS

Plain or Flavored

Carton

PON;

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29

C

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Limit 1
Expires Oct. 29

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CrOU PON

111.1...
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Reg.
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HALO LIQUID SHAMPOO

Reg. leap
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Sweet, Juicy

Imported

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PRODUCE SPECIALS•

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1 1 : e
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Your Choke

:ege . , 29C

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cr.i u

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boxes

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ALKA SELTZER

GOODMAN

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Phone: 342-5666

VALUABLE COUPONS

■ rc 44.4.

NO COUPON
NEEDED

5` 2

IMPORTED

29c 4 Cali 95c

69`

lb.
Can

Right to Limit
Quantity.

Reg. 39c

Cello
Bag

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MARKETS

Reg., Drip or
Fine Grind

DON'T FORGET THE
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Cfs ■ ispaie oezt,/chtte.9...

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IN YOUR HOME!
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Fancy Albacore

TUNA

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Detroit :35, Michigan

Invitations,
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FOR RELIABLE, COURTEOUS
PERSONAL SERVICE CALL

•

He that brings up the child is
called "father," not the one who
begets it.—Shemoth Rabbah 46.

NOODLES LOUIS

2 cups broken uncooked noodles,
inch wide
3 egg yolks
to cup grated American or Swiss
style cheese
Salt and pepper to taste
1/2 cup very soft butter or margarine
Break the noodles into pieces about
an inch long before measuring them.
In the upper part of a double boiler
over direct heat cook the noodles in
4 Cups of boiling, salted water until
tender. Meanwhile, cream the butter
or margarine with a rotary or electric
beater. Gradually beat in the egg
yolks unitl the mixture resembles
mayonnaise. When the noodles are
tender, drain them thoroughly, return
them to the upper part of the double
boiler, and place it over hot, not boil-
ing water. Add the egg and butter
mixture and stir until it is melted
and hot. Stir in 1/2 cup of the cheese
gently but thoroughly, and add salt
and pepper to taste. Serve sprinkled
with additional cheese. ot taste. Nood-
les Louis can be served as soon as it is
hot, but will keep for about a half
hour over hot water. The egg-butter
mixture becomes somewhat firmer,
but the taste of the noodles is not im-
paired. This amount serves 5.

/4

CAKE

lb. butter
1 cup granulated sugar
2 eggs
2 cups sifted all-purpose flour
1 teaspoon double-acting baking
powder
1 scant teaspoon baking soda
1 cup dairy sour cream
1 teaspoon vanilla extract

Learning gathered up by bales
diminishes; if gathered up by bits
it increases.—Erubin 54.

1/2 cup dark brown sugar, firmly
packed
1/2 cup coarsely chopped nuts
1/2 cup semi-sweet chocolate chips
or white raisins
1 teaspoon ground cinnamon
Fine. dry breadcrumbs.
Cream the butter and sugar, beat
in the eggs, and beat until fluffy. Sift
together the flour, baking powder, and
baking soda, and add alternately with
the sour cream. Stir in the vanilla and
chocolate chips or raisins. Grease a
10-inch tube pan and coat with the
bread crumbs. Spoon the batter evenly
into the pan. It will form a rather
shallow layer. Combine the brown
sugar. nuts, and cinnamon, and press
this mixture evenly into the surface
of the batter. Bake at 350 degs. F. for
45 minutes, invert on a rack, and re-
move the cake from the pan. Invert
at once on another rack, to cool with
the top up. This cake serves 10 to 12.

3 29c

lbs.

•Produce Specials Good Friday, Saturday and Sunday

1 Lb
Pkg

29c

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Coolidge of 10 Mile

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