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June 19, 1987 - Image 100

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-06-19

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

KEROS CONEYS

STRICTLY KOSHER MEAT MARKET

967-4222

26020 Greenfield Rd.
Oak Park in the Lincoln Shopping Center

GLATT KOSHER MEATS

(at reasonable prices)

543-8942

VEAL ROAST ................ .$3.49113.
CHICKEN LEGS ............ ... 79C1b.
ALL PRIME RIB....... ..... ...$2.99 lb.

Now—
breast cancer
has no place to hide
in Michigan.
Call us.

Cut up and freezer wrapped free

WE NOW CARRY LUBAVITCH SALAMI AND HOT DOGS

Many More Specials in Our Self Service Counter

ETY®
‘ I'AMERICAN
S C OGICER

Under Supervision of the Council of Orthodox Rabbis

Special to The Jewish News

T

6718

• 851-8020 •

Sinai Natural Casing

$339 .

HOT DOGS

Large Size

SWEET MANGOS

79

.

BIBB LETTUCE

99*„.

4 heads/

FRESH
GLADIOLAS
DAILY

- each

99°

NEW
CABBAGE

19c.

Low Cholesterol

$269 ..

MARLA SWISS CHEESE

Borden's Lowfat

1/2%

MILK





II

II

II









$1 399,

10 lb. bag

IDAHO POTATOES

All Specials Good Through June 24th, 1987

64

Friday, June 19, 1987

Desserts For Dad's Day

GLORIA KAUFER GREENE

SAM & SONS
FRUIT
MKT.
Orchard Lake Rd.

SWEET
BLUEBERRIES

COOKING

CATERED CONEY
ISLAND PARTIES FROM THE
FAMILY THAT BROUGHT
YOU THE DOWNTOWN
CONEY ISLANDS. CONEY
ISLANDS, GREEK SALADS,
ETC. FOR ALL OCCASIONS.

THE DETROIT JEWISH NEWS

$199

here are many ways
to show your special
feelings for Dad on
Father's Day this Sunday.
One very tasteful idea might
be to serve him a scrumpti-
ous old-fashioned American
dessert.
If your family's arrival in
this country was spurred on
by pogroms, not pilgrims, the
treats that follow may not
have been on Dad's dinner
table when he was a lad.
Nevertheless, these goodies
are sure to remind him of the
"good old days" when the best
desserts were always made
"from scratch."
Early American dessert re-
cipes often took advantage of
the natural sweetness of
fresh fruit and the heartiness
of whole grains. How perfect
that these are among the in-
gredients which modern-day
nutritionists say we should
emphasize in our diets be-
cause they are such good
sources of fiber and vitamins.
The odd-sounding names of
many old-fashioned fruit des-
serts add to the fun. A crisp
or crumble features
sweetened fruit topped with a
crumb mixture that usually
contains rolled oats. When
baked, the crumb topping be-
comes crisp.
A cobbler has a similar
fruit base, but is typically
topped with a biscuit crust.
The biscuit dough is often
dropped on top of the fruit in
dollops which bake together
to form a "cobbled" surface.
A buckle generally con-
tains berries folded into a
cake batter, and may be
lightly glazed on top. A
brown betty is similar to
bread pudding but the former
usually contains some fresh
fruit such as peaches in-
terspersed with the bread
cubes or crumbs.
Here are some old-time
dessert recipes:

DEEP DISH
PEAR CRISP
Other fruits such as apples
or peaches may be substi-
tuted.

7-8 cups cored and sliced
unpeeled ripe and
juicy pears, such as
Bartlett
About 3 tbsps. granulated
sugar (or to taste, de-
pending on the sweet-
ness of the pears)
1 tbsp. lemon juice
1 /2 tsp. ground cinnamon
1 /4 tsp. ground ginger
1 cup rolled oats, any type
1/2 cup instant nonfat dry
milk powder
cup all-purpose whole
wheat or white flour
1 /2 cup packed light or dark
brown sugar
5 tbsps. butter or mar-
garine, softened
Lightly grease or coat with
nonstick cooking spray a
2-quart casserole or baking
dish (or an 8-inch square
baking dish). Put the pear
slices in the baking dish and
toss them with the
granulated sugar, lemon
juice, Y2 teaspoon cinnamon,
and ginger. In a medium-size
bowl, combine the oats, milk
powder, flour and brown
sugar. Add the butter or
margarine, and stir with a
fork until the mixture is
crumbly. Sprinkle the mix-
ture evenly over the pears.
Bake in a preheated 350-
degree oven for about 45
minutes or until the pears
are tender and the top is
browned and crisp. Let cool
slightly before serving. To
serve, scoop out with a large
spoon. Serve warm, at room
temperature, or chilled. If de-
sired, each serving may be
topped with a small scoop of
vanilla ice cream or ice milk.
Makes about 6 servings.

CHERRY-ALMOND
COBBLER
20- to 21-ounce can cherry
pie filling
% tsp. almond extract
1 cup all-purpose white
flour
1 /2 cup -all-purpose whole
wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 /2 cup + 1 tbsp. sugar
1 /4 cup butter or margarine,
softened
% cup commercial butter-
milk

Continued on Page 66

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