100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

April 10, 1987 - Image 86

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-04-10

Disclaimer: Computer generated plain text may have errors. Read more about this.

N

JEWISH
NEWS

let your words
do the talking
in the

COOKING

OPIUM

1/4 oz. Perfume

Sephardi Treats

30% OFF

Call The Jewish News Advertising
Department at 354-6060

Continued from Page 84

similar discounts
on national brands

stir in the lemon -juice and
nuts. Store in the re-
frigerator, where it should
keep for a few weeks. Makes
about 3 cups.

543-9566

A

COMPOTE DE FRUITS
(Fruit Compote)
2 pounds high-quality
dried fruit, including
apricots, peaches,
pears and prunes
About % to % cup sugar (or
to taste)
Strip of lemon peel
1 tsp. vanilla extract or
flavoring

ToLife!

PuritaneOil is a health i ch o ice.

Low in saturated fat
Kosher for Passover.

In a large saucepan, soak
the fruit in water to cover
overnight. Drain. Add fresh
water just to cover the fruit,
along with the sugar, lemon
peel and vanilla extract.
Bring to a boil, cover, reduce
heat and simmer for 20 to 30
minutes or until the fruit is
tender but not mushy. Chill.
Serve fruit in syrup.

TARTES AUX AMANDES
POUR PESACH
(Almond Tarts
for Pesach)
1 % cups very finely
ground blanched al-
monds (measure after
grinding)
% cup sugar
1 cup matzah cake meal
% cup butter or margarine
1 /4 tsp. almond extract or
flavoring
1 tsp. vanilla extract or
flavoring
1 large egg
Apricot jam, raspberry
jam, and/or orange
marmalade



Cook healthy this Pass-
over! Puritan is so low in
saturated fat it has 50% less
saturated fat than any other
leading cooking oil. That's
important, because a
diet low in saturated fat
helps reduce serum cho-
lesterol. That may help
lower your family's risk
of heart disease.
Make Puritan your oil
and fight saturated fat
today with our
money-saving
coupon.

100% PURE VEGETABLE OIL

LOW IN SATURATED FAT

NO CHOLESTEROL

•,0:3:4-ao,

A • .:Z;,r

UMW MM

4342P0

G5
0
0)

MANUFACTURER COUPON

EXPIRES 6-30-87

SAVE
250

CONSUMER: Don't embarrass your dealer: redeem this coupon ONLY
by purchasing the brand size(s) indicated. with its value deducted from
retail selling price. Coupon may not be reproduced. Void if transferred
to any person. firm or group prior to store redemption You pay any
sales tax. Any other use constitutes fraud. LIMIT ONE COUPON PER
PURCHASE. .

DEALER: Your redemption signifies compliance with P&G Coupon Re-
quirements dated 1011/83. Free copy available by writing to PROCTER &
GAMBLE 2150 Sunnybrook Drive. Cincinnati. Ohio 45237. Send properly
8704
redeemed coupons to same address. Cash Value 1/100 of 1c

60607

on Kosher For Passover

2 5 1

86

Puritan001

(ALSO GOOD ON REGULAR PURITAN OIL)

Friday, April 10, 1987

PROCTER & GAMBLE

THE DETROIT JEWISH NEWS

5

370 00 3 2 2 2 5

—L

In a medium-sized bowl,
combine the almonds, sugar
and cake meal. Cut in the
butter or margarine until the
mixture looks like crumbs.
Add the extracts and egg,
and mix to make a stiff
dough. Let the dough rest in
the refrigerator overnight.
Grease miniature tart pans
or shallow muffin tins very
well. Press some of the dough
into the bottom and about 1/2
inch up the sides of each tart
pan, so that the dough is
about 1/8-inch• thick. Spoon a
teaspoon of jam or mar-
malade into the center of
each tart.
Bake in a preheated 325-
degree oven for 35 to 40 min-
utes or until the crust is gol-
den brown. Let the tarts cool
in the pans for a few minutes
just until they hold their
shapes, then quickly remove
them before they get too firm
and stick to the pans. Be
careful when removing the
tarts because the crust is de-
licate and crumbly. Serve at
room temperature.

GATEAU AU CHOCO-
LATE
(Chocolate Cake)
6-large eggs, separated
1 cup sugar
1 tsp. vanilla extract or

flavoring
1 cup (1/2 pound) unsalted
butter (or margarine),
melted and slightly
cooled
8 oz. semisweet chocolate
2 tbsps. matzah meal
Beat the egg yolks with the

sugar and vanilla extract
until light. Melt the chocolate
in the top of a double boiler
just until it is smooth. Beat
the chocolate into the egg
mixture alternately with the
melted butter. Beat the egg
whites until stiff but not dry,
and gently fold them into the
chocolate mixture. Fold in
the matzah meal. Pour the
batter into a buttered 9-inch
springform pan.
Bake in a preheated 350-
degree oven for 40 to 45 min-
utes or until firm. Turn off
the oven and open the door,
but do not remove the cake
for 5 minutes. Cool it com-
pletely in the pan, then re-
move the sides.

GATEAU A L'ORANGE
TANTE LILY
(Aunt Lily's
Orange Cake)

c/ N

N

This recipe comes from Lily
Bar David, Manuele's pater-
nal aunt. This cake is some-
times accompanied with the
Orange Preserves that follow.

6 large eggs
/4 cup sugar
1 tsp. vanilla extract
2 cups very finely ground
blanched almonds
(measured after grind-
ing)
Finely grated peel of 1
orange
1/2 cup orange juice

3

Beat the eggs with the
sugar and vanilla extract
until light and thick. Fold in
the almonds, then the orange
juice and peel. Pour into a
greased 9-inch square pan
and bake in a preheated
350-degree oven for 45 min-
utes. Cool in the pan, and cut
into squares to serve.

EGYPTIAN-STYLE
ORANGE "PRESERVES"
2 to 6 large navel oranges
2 to 6 cups sugar (1 cup
per orange)
2 to 6 teaspoons lemon
juice (1 teaspoon per
orange)

Carefully peel the oranges
so that only the outer orange
part of the skin is removed
but the white pith is left in
place on the orange. [Editor's
note: The removed peel may
be finely chopped in a food
processor and frozen. Use it
to flavor dishes that call for
grated orange peel.]
Rinse the peeled oranges
very well, changing the water
often. Cover the oranges with
water and bring them to a
boil. Cook them for about 1
hour or until soft and easily
pierced with a fork. Drain the

Continued on Page 88

N

Back to Top

© 2021 Regents of the University of Michigan