FELEIBRo COOKING MEATS & FISH 626-4657 6720 ORCHARD LAKE ROAD 626-4656 (Next to Americana West) Open Mon.-Sat. 8-6, Sunday 8-5 NOW TAKING ORDERS FOR THANKSGIVING Please Order Early Strictly Fresh, Never Frozen, No Pin Feathers Fresh Turkeys, Fresh Turkey Breast, Fresh Geese, Fresh Ducks And Everything You Need for the Perfect Holiday Meal. Now Available U.S.D.A. Choice U.S.D.A. Grade A Boneless Boneless PRIME RIB ■ $489 lb. whole or half only Cut if desired & freezer wrapped FREE! DUCK BREAST Fresh Or Pickled TONGUE & Tender & Flaky Choice Lean & Tender U.S.D.A. ORANGE ROUGHY FLANK STEAK FILLETS $3 ■ 99 lb. Shop & Compare Price Anywhere Feldbro's Can't Be Beat! $3 ■ 99 lb. customer 3 lb. limit per c Don't Forget FELDBRO'S FREE DELIVERY SERVICE Every Mon.-Fri. $35 min. order No deliveries Mon., Nov. 21-Nov. 26 Al ■ ROSEN'S REDUCED 40 CALORIE BREAD IS BACK 86 FRIDAY, NOVEMBER 4, 1988 Muffins Continued from Page 84 11/2 cups oat bran 1 cup rolled oats (any type) 1'/4 cups skim milk 3 /4 cup plain canned pumpkin puree % cup (light or dark) brown sugar 2 egg whites 2 tbsp. vegetable oil 3 /4 cup whole wheat flour 1 tbsp. baking powder 2 tsps. ground cinnamon % tsp. ground nutmeg % tsp. ground ginger % cup raisins In a medium-sized bowl, combine the oat bran, rolled oats, and milk. Add the pump- kin, brown sugar, egg whites, and oil, and mix well. Add the flour, baking powder, spices and raisins, and mix just un- til moistened. Lightly oil 12 medium-size muffin tins, or spray them with nonstick vegetable spray, or fit with paper liners. Divide the mixture evenly among the cups. Bake in a preheated 400-degree oven for 20 to 25 minutes or until the muffins are lightly browned and the tops are springy to the touch. Serve warm or at room temperature. Makes 12 muffins. • WINNING BRAN MUFFINS These tasty high-fiber muf- fins were once a Better Homes and Gardens Magazine prize winner. Buttermilk, which is a cultured skim milk and usually fat-free, adds rich flavor and texture. Note: Buttermilk that is used only for baking can be kept in the refrigerator for a few weeks past its "pull date," provided it does not become moldy. If the buttermilk has not been used in a while, shake it gently before using.) 1% cup unprocessed (wheat) bran, divided % cup boiling water 2 tsps. grated orange peel, colored part only (optional) 1 large egg % cup vegetable oil 2 tbsps. (light or dark) molasses 2 tbsps. honey 1 cup buttermilk '/4 cup raisins 1% cups whole wheat flour 1 tsp. ground cinnamon 3 /4 tsp. baking powder 3 /4 tsp. baking soda In a medium-sized bowl, combine Y2 cup of the bran, the boiling water and orange peel (if used). Set aside for 5 minutes. In a large bowl, corn- bine the egg, oil, molasses and honey until blended. Stir in the buttermilk, mixing well. Add the remaining 1 cup bran, the reserve bran-water mixture, and raisins. Add the flour, cinnamon, baking powder and soda, and stir just until blended. Lightly oil about 15 medium-size muffin tins, or spray them with nonstick vegetable spray, or fit with paper liners. Divide the mix- ture evenly among the cups. Bake in a preheated 375-de- gree oven for 18 to 20 minutes or until the muffin tops are springy to the touch. Serve warm or at room tempera- ture. Makes about 15 muffins. POPPY-SEED MUFFINS As a lover of poppy seeds, I find these interesting muffins most appealing. % cup sugar 3 tsps. vegetable oil 1 large egg plus 1 egg white % cup water 1 cup all-purpose white flour % cup whole wheat flour % cup instant nonfat dry milk powder 2 tsps. baking powder '/4 tsp. ground nutmeg % cup light (or dark) raisins % cup chopped walnuts or pecans 1/4 cup poppy seeds In a small bowl, combine the sugar, oil, egg, and egg white, and mix well. Mix in the water until combined. In a medium-sized bowl, com- bine the flours, milk powder, baking powder, nutmeg, raisins, nuts, and poppy seeds. Add the liquid mixture, and stir just until the dry ingre- dients are moistened. Lightly oil 12 medium-size muffin tins, or spray them with nonstick vegetable spray, or fit with paper liners. Divide the mixture evenly among the cups. Bake in a preheated 400-degree oven for about 20 minutes or until the muffins are lightly browned and the tops are springy to the touch. Serve warm or at room temperature. Makes 12 muffins. © 1988 Gloria Kaufer Greene. Gloria Kaufer Greene is the author of The Jewish Holiday Cookbook: An International Collection of Recipes and Customs (Times Books).