THE DETROIT JEWISH NEWS

42 Friday, August 12, 1983

-Music by

Marriages

Sam Barnett

Big or small, we custom
the music to your needs.

Sharon Mary Hould
and Michael Steven
Emery were married re-

968-2563

cently at the Holiday Inn in
Plantation, Fla. Rabbi
Sterling Zahn of Miami of-
ficiated.
The bride is the daughter
of Mr. and Mrs. Jean Hould
of Stone Mountain, Ga. Par-
ents of the bridegroom are
former Detroiters Mr. and
Mrs. Hy Emery of Hol-
lywood, Fla.
Susan Cashman, sister of
the bride, was matron of
honor. Sandra Hould, sister
of the bride, was maid of
honor. Marc Emery,
brother of the bridegroom,
and Mark Sugel, were the
best men. Bridesmaids were
Karen Beth Emery, sister
of the bridegroom; Becky
Hayes and Tina Siemasz.
Ushers were Bob Wolfe,
Mark Andrews and Bill
Cashman.
The couple are residing in
Stone Mountain.

Det ■ eit Area Retali Kosher
Meet Dealers Assoc:

Starting Sun., Aug. 14 thru Thurs., Aug. 18th

Oven Ready

BAR B Q CHICKENS
$1.19 lb:
SPRING LAMB RIB S
$1.16 lb.

_

Cohen & Son Kosher Meat Market
26035 Coolidge, Oak Park
Dexter Davison Kosher Meat Market
24760 Coolidge, Oak Park
Harvard Row Kosher Meat Market
21780 W. 11 Mile Rd., Southfield

Ikrthgete Kosher Meat Market
25254 Greenfield, Oak Park
Louis Cohen & Sons
New Orleans Kosher Meat Market
15600 W. 10 Mile, Southfield

Heads Brandeis

WALTHAM, Mass. — Dr.
Evelyn E. Handler will be
inaugurated as the fifth
president of Brandeis Uni-
versity this fall.

Singer's Kosher Meat Market
13721 W. 9 Mile, Oak Park
3 weeks to Rosh Hashana — Shop Early!

•

SOU

California

NECTARINES

White

Michigan

ONIONS

2

LBS.

POTATOES

29c

29

10 lb. bag

legiatit:$014.

Large

PICKLES

SUMMERTIME SPECIAL
VERNORS, COKE, 7 U _ P

WATERMELONS

30 lb. average

Your Choice
2 Liter Bottle

$ 1

25 plus dep.

(Oak Park Plaza)

Carrot Pudding
1/2 cup Parkay Margarine

SEE OUR WIDE SELECTION OF DRIED FRUITS & NUTS

Beat margarine and sugar
until light and fluffy. Blend in
carrot, egg and juice. Add
combined dry ingredients; mix
well. Spoon 1/2 cup mixture into
six 6 oz. custard cups. Bake at
375 degrees, 25 minutes. Let
stand 5 minutes; invert onto
serving plate. Serve warm.
Yield: 6 servings.
Variation: Pour mixture into
well greased 4% cup ring
mold. Bake at 375 degrees, 25
minutes. Note: Carrots may be
grated in blender. Cut carrots
into 1 /2 inch pieces. Place in
blender container; cover with
cold water. Cover; process
until grated. Drain well.

FRUIT
BASKETS
MADE TO
ORDER

OAK FARMS FRUIT MKT.

23101 COOLIDGE

Start the new year off
right with a special Rosh
Hashana meal. A trio of re-
cipes from the Kraft Kitch-
ens provides a selection of
dishes for ushering in a
happy new year.
Carrot Pudding offers a
unique baked pudding
served as a side dish. Bake
the pudding in custard cups
for individual portions and
serve along with other favo-
rite vegetables.
Nutty Carrot Cake, with
a hint of ,cinnamon and a
cream cheese frosting, can
be served for dessert.
Honey Cheese Pie makes
another luscious ending to
any meal. Eggs, honey and
Philadelphia Brand cream
cheese are the key ingre-
dients for this rich pie in a
crispy crust.

Small

PICKLES

Jumbo

Pictured above are goodies prepared from re-
cipes from the Kraft Kitchens especially for Rosh
Hashana. Pictured, from top to bottom, are: Honey
Cheese Pie, Nutty Carrot Cake and Carrot Pudding.

1/2 cup packed brown sugar
1 3 /4 cups grated carrot
1 egg
2 tbsps. lemon juice
1 1/4 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda

doz.

• Specials Good Aug. 12 Thru Aug. 15
• OPEN 1 DAYS—Mon.-Sat. 8-9, Sun. 8-6

Kraft Offers Holiday Recipes

JUST NORTH OF 9 MILE

546-5§98

*

*

*

Honey Cheese Pie

Pastry for 1-crust 9-inch pie
1 1/2 cups milk
3 eggs, beaten
1/2 cup honey
1/2 tsp. vanilla
1 /4 tsp. salt

1 8-oz. pkg. Philadelphia
Brand cream cheese, softened
On lightly floured surface,
roll pastry to 12-inch circle.
Place in 9-inch pie plate. Turn
under edge; flute. Gradually
add combined milk, eggs,
honey, vanilla and salt to
cream cheese, mixing at
medium speed on electric
mixer until well blended. Pour
into pastry shell. Bake at 350
degrees, 35 to 45 minutes or
until knife inserted near center
comes out clean. Cool. Yield: 8
to 10 servings.

Nutty Carrot
Cake Recipe

1 cup Parkay margarine
11/2 cups sugar
2 cups shredded carrot
3 eggs
1 tsp. vanilla
21/2 cups flour
2 tsps. baking powder
2 tsps. cinnamon
3 /4 tsp. baking soda
3 /4 tsp. salt
1/2 cup milk
1/2 cup chopped nuts
Cream Cheese Frosting -
Beat margarine and sugar
until light and fluffy. Blend in
carrot, eggs and vanilla. Add
combined dry ingredients
alternately with milk, mixing
well after each addition. Stir in
nuts. Pour into greased 13 x
9-inch baking pan.
Bake at 350 degrees, 45 to 50
minutes or until wooden pick
inserted in center comes out
clean. Cool; frost with Cream
Cheese Frosting. Garnish with
additional chopped nuts.
CREAM CHEESE
FROSTING
1 3-oz. pkg. Philadelphia
Brand cream cheese, softened
1 /4 cup Parkay margarine
1 tbsp. milk
1/2 tsp. vanilla
3I/2 to 4 cups sifted powdered
sugar
Combine cream cheese,
margarine, milk and vanilla,
mixing until well blended.
Gradually add sugar, beating
until light anf fluffy. Yield: 16
servings.

Rabbi Gershom Sexias
participated in George
Washington's inaugura-
tion.

