I COOKING I
LOOK FOR THIS EMBLEM AT
ri
ME BER
DETROIT
RETAIL
KOSHER
MEAT
DEALERS
ASSOC.
MEMBER MARKETS OF THE
DETROIT AREA KOSHER RETAIL
MEAT DEALERS ASSOCIATION
CI 11 tl
Thanksgiving
Continued from Page 88
THANKSGIVING SPECIALS
tinue to beat until the mix-
SUNDAY, NOVEMBER 20th THROUGH THURSDAY, NOVEMBER 24th
EMPIRE FRESH/FROZEN
TURKEY WINGS . . .
EMPIRE FRESH/FROZEN
TURKEY BURGERS .
• • •
. .
. 690
• •
While you're busy preparing
the Big Bird for Thanksgiving Day,
let us help you keep the children
happy and refreshed with
1b.
$1 99 lb.
EMPIRE
our full line of dairy products:
TURKEY NUGGETS .. 12 oz. pkg. $ 2 69 per pkg.
Cottage Cheese
Chocolate Milk
Butter Milk
YOU CAN DEPEND ON OUR MEMBER MARKETS!
NEW ORLEANS
HARVARD ROW
KOSHER MEAT MARKET KOSHER MEAT MARKET
15600 W. 10 MILE RD.
at Greenfield
New Orleans Mall
Southfield 569-1323
21780 W. 11 MILE RD.
at Lahser
Harvard Row Mall
Southfield 356-5110
BERNARD & SONS
KOSHER MEATS
DEXTER-DAVISON
KOSHER MEAT MARKET
29214 ORCHARD LAKE RD.
Farmington Hills
851.2788
Sour Cream
Goody Shake
Egg Nog
C. F. Burger Creamery
Twin Pines Farm Dairy
25760 COOLIDGE
at 10 Mile
Dexter-Davison Mall
Oak Park Li 8-6800
All certified Kosher by the
Metropolitan Kashruth Council
of Michigan
Rabbi Jack Goldman, Administrator
COHEN & SON
KOSHER MEAT MARKET
26035 COOLIDGE Near Lincoln Rd.
Oak Park LI 7-4121
NEW BY CHANTAL®
OUR MEMBER MARKETS USE ONLY THE FINEST
OF EMPIRE AND ADAS KOSHER POULTRY,
BROUGHT IN FRESH DAILY WE DO NOT PRE-
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CONSUMING PUBLIC, HAVE THE RIGHT TO SELECT
YOUR MEAT AND POULTRY FROM A DISPLAYED
COUNTER. BE A NAME NOT A NUMBER BY SHOP-
PING AT YOUR INDIVIDUAL MEMBER KOSHER
MEAT MARKET.
IN TIME FOR THE HOLIDAYS
THE STAINLESS STEEL
CHAFING DISH
Reg. $150
SPECIAL
* $132
Additional
Flambe Insert
*$ 80
NOW MN PRIME HER BRAND GLATT
KOSHER RAH RON WEISS PANG =PAC
DISH & PAN PURCHASED TOGETHER
ONLY "2 00
* While Quantities Last
GADGETS GALORE; AND MUCH, MUCH MORE!
Sauces
'n'Tosses
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SKI INSTRUCTION PROGRAMS FOR ALL AGES • BABY
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90
FRIDAY, NOVEMBER 18, 1988
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ture is creamy and pale
yellow. With the mixer on
lowest speed, add the pum-
pkin. Combine the flour, bak-
ing powder, and spices, and
fold them into the batter.
Pour the batter into the
prepared pan and spread it
evenly. Sprinkle the chopped
waluts on top, and gently
press them into the batter.
Bake in a preheated
375-degree oven for about 15
minutes or until the cake
springs back when lightly
pressed. (Do not overbake, or
the cake may crack when
rolled.) Remove the cake from
the oven, and immediately
sprinkle it lightly with con-
fectioners sugar. Cover it with
a clean dish towel and reverse
it onto a countertop. Remove
the pan, peel off the wax
paper, and immediately roll
the hot cake and towel
together, starting with a long
edge. Cool completely on a
rack.
Unroll the cooled cake,
remove the towel, and spread
the cake with the slightly
softened parevine dessert.
Reroll the cake, and wrap it in
plastic wrap; then freeze it
until firm. To serve, unwrap
the cake and place it on a
serving platter. Let it stand at
room temperature about 10
minutes, and sift some confec-
tions sugar on top, if desired.
Cut into slices. Makes about
10 servings.
CRAN-APPLE-PEAR
RELISH
It is not necessary to peel
the apples and pears for this
recipe, making it easier to
prepare and increasing the
fiber content.
3 cups (12 ounces) fresh
cranberries
2 medium-sized apples,
cored and diced
2 medium-sized pears,
cored and diced
1/2 cup orange juice
1 teaspoon grated orange
peel (colored part only)
% teaspoon ground
cinnamon
1%
teaspoon ground
nutmeg
3 /4 cup sugar
1/2 cup water
In a large saucepan, com-
bine all nine inngredients,
and bring to a boil. Lower the
heat, and simmer, stirring
often, until the relish has
thickened and the fruit is soft
(about 30 minutes). Remove
from the heat and cool. Cover
and chill completely in the
refrigerator. Serve cold or at
room temperature. This relish
keeps well for several days in
the refrigerator. Makes about
3 1/i to 4 cups.
c'