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