• 26 Friday, April 5, 1985 THE DETROIT JEWISH NEWS COUPON COUPON ti OFFICIAL GOP NATIONAL- CONVENTION cov'Ao FURNITURE LIQUIDATION RETURNED FROM DALLAS 4( f• cAo i Jewelers 26325 Twelve Mile Rd. Southeast corner Northwestern Behind Gabe's Fruits In The Mayfair Shops BETTER BUSINESS EQUIPMENT i 231 W. 9 Mlle Road FERNDALE 36 block West of Woodward548 I PRESENT THIS AD FOR A FREE GIFT Cooking Tips Continued from preceding page Mon.-Sat. 10-5:30 Thurs. 10-8:30 Cook or Croift Cords Only • DoIvory Awake. — DoNy 9 to SA Sue. 94:00 • 0 \ ! PASSOVER bruce m. weiss Storage Cabinets $39.95 •New Desks $89.96 (Reg. $115.00) File Cabinets $44.96 •Cerrecting SelectricireWiiter$349.96, •New Plain Paper Copier $.581.911 Office Pmtitielieg 149.96 •Adf. Height begin Tables, 6'-11' $69.95, Executive Chairs $79.96 Win ViS1111 Carts •A. Computer Fiyitere $59.98 Steno Chairs 549.96-$57.6dr Wastebaskets, Coffee Brewers, Assorted Office Mies Si. Accessories, Dictating Emile.. Water Mathieu & St ereos. 6404 ISRAELI APPLE AND CURRANT CAKE 353-1424 • • • • • • • • HAPPY PASSOVER TO OUR FRIENDS J.B. CARPET CLEANING SPECIALS SATISFACTION GUARANTEED LIFETIME GUARANTEE ON ALL DYE WORK • SHAMPOO & STEAM EXTRACTION CARPET DYEING SPECIALS 1ST ROOM & HALL AVERAGE SIZE $ 9095 $2495 $5.00 (Same color only) MULTIPLE ROOM SPECIALS PLASTIC COVER SPECIAL COUCH, LOVE SEAT & CHAIR BATTER: • 5 tablespoons cake meal • 2 tablespoons plus 2 tea- spoons potato starch 4 eggs, separated • 1/2 cup sugar • 1 teaspoon lemon juice • 2 tablespoons melted margarine Living room, Dining room and hall 2nd ROOM 3 RMS 4 RMS. $39.95 $49.95 Entire Carpet Cleaned, in each room. 5 RMS. $59 ■ 95, Liv. R. Din. R. Trffc. Area of 3 Bdrms. FROM $ 1 1 9 95 \MI .1 • .• t %„,,,t 1‘ .1% it-,s ■ cfk".".f. •NI.V0e tt 4..\4 '. ALSO AVAILABLE WINDOW & DRAPERY CLEANING, CARPET INSTALLATION - & REPAIR, TILE & HARDWOOD FLOORS FURNITURE CLEANING FURNITURE DYEING $ 27 95 $ 37 95 SOFA $110.95 STEAM DRY CLEANED CLEANED COUCH COUCH $89.95 FREE ESTIMATES 'Vr 1111111110m CHAIR $49.95 LOVESEAT SOUTHFIELD 358-3533 3Elt ( WilfiES fot c71 -1a/2/2,9 a cTE 6 medium apples 1/3 cup sugar 1/2 teaspoon cinnamon 1/4 cup currants or raisins 2 macaroon cookies, crumbled 2 teaspoons grated lemon rind 2 tablespoons brandy or cognac 1 tablespoon honey Peel and core the apples. Cut a 1/2 inch slice from top of each apple and set aside. Cut out the inside of the apples leaving a 1/2 inch thick shell. Chop the pulp and place in a bowl together with the sugar, cinnamon, currants, maca- roons, lemon rind and cognac. Fill apple cavities with this mixture. Top with reserved apple slices and set apples in a greased baking dish. Driz- zle with honey. Bake at 350 for 10 minutes while prepar- ing the batter. Sift together the cake meal and potato starch. Set aside. In a medium sized mixing bowl, beat egg whites and the sugar until stiff. In a separate small bowl, beat egg yolks until thick and carefully com- bine with stiffly beaten egg whites. Fold cake meal and potato starch mixture into egg mixture. Gently stir in lemon juice and melted mar- garine. Pour batter over par- tially baked apples. Return to oven and continue baking for another 30 minutes until cake batter is cooked and apples are tender. Serve warm or at room temperature. Serves 6. Note: This is a parve des- sert and can be served with either a meat or dairy meal. SALMON QUICHE WITH CRISP NUT CRUST To prepare filling: Spread salmon evenly over bottom of crust in pie plate. Set aside. In a small mixer bowl, beat cream cheese and butter. Add eggs, sour cream, pepper and salt. Continue beating until mixture is smooth, 3 to 4 minutes. Stir in scallions, dill, pepper and salt. Pour over salmon. Bake at 350 for 40 minutes or until filling is firm and set. Serves 6 to 8 VINAIGRETTE DRESSING • 1/2 cup olive oil • • • • • • 1/4 cup peanut oil 1/4 cup fresh lemon juice 1 teaspoon salt 1/8 teaspoon pepper 1 clove garlic, finely chopped 1/2 teaspoon paprika Place all ingredients in ajar with a tight fitting lid. Shake well to combine. Refrigerate but use at room temperature. Makes 1 cup. HAMBURGER KETCHUP POPOVERS POPOVER MIXTURE: • 2 eggs • 1 tablespoon peanut oil • % cup water • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1/2 cup cake meal FILLING: • 3/4 pound ground beef • 1/4 cup ketchup • 1/2 teaspoon onion powder • 2 tablespoons matzo meal • peanut oil for muffin cups In a medium sized bowl or in blender, whisk eggs to- gether with oil, water, salt and pepper. Stir in cake meal. Let rest for 15 to 20 minutes. To make filling. In a me- dium sized bowl, combine ground beef, ketchup, onion powder and matzo meal. Roll into 12 small balls. Grease a tray of 12 muffin cups. Place a meat ball in each and pour batter over. bake at 425 for 25 to 30 minutes or until meat is cooked. Makes 12. up C. ty2U c ST: THE GORNBEIN FAMILY AND STAFF GORNBEINO re JEWELERS Carl and Myra Gornbein Mark Gornbein • Fay Fries Norman Gornbein Arline Allen • Arthur Greenwald • Frankie Fish Susan Fox • Lillian DeRoven Nina Eisenberg • Nancy Zausmer 357-1056 SUITE 110 — HERITAGE PLAZA 24901 NORTHWESTERN HWY. SOUTHFIELD HOURS: MON.-FRI.: 9 a.m.-5 p.m. • SAT.: 10 a.m.-3 p.m. finely chopped nuts • 1/2 cup matzo meal • 1/2 teaspoon onion powder • 1/2 teaspoon salt • 1 /8 teaspoon pepper • 1/4 cup peanut oil • 2 tablespoons water FILLING: • 1 small can salmon, (7% oz), drained and flaked 4 oz cream cheese, softened • 1 stick butter ( 1/4 pound), softened • 1 cup sour cream • 4 eggs • 1 /s teaspoon pepper • 1 teaspoon salt • 1/2 cup chopped scallions • 1/4 cup chopped fresh dill In a medium sized bowl combine the ground nuts, matzo meal, onion powder, salt and pepper. Make a well in center of dry ingredients and add oil and water. Mix. Mixture will be crumbly. Turn into a 9 inch pie plate and press firmly on bottom and against sides. Bake in a preheated 375 oven for 10 minutes. , CHOCOLATE CHIP COOKIES • 1 cup matzo meal • 1 cup coarsely ground matzos (about 3 whole) • 1/2 cup sugar • 1/2 cup chopped walnuts • 3/4 cup coarsely chopped semi- sweet chocolate • 2 eggs, beaten • 1/3 cup peanut oil • 1/4 cup water • 1 teaspoon vanilla flavoring In a large mixing bowl, combine the matzo meal, sugar, ground matzos, chop- ped walnuts and chocolate. Whisk eggs together with oil, water and vanilla. Pour over dry ingredients and mix well. Let mixture stand at room temperature for 10 to 15 minutes and mix again. Drop dough by the table- spoon onto a greased baking sheet, about 1 inch apart. Press down to flatten. Bake at 350 for 20 minutes until golden brown. Makes 24 coo.lcie5.0