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February 10, 1989 - Image 80

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-02-10

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

I COOKING

"LOOK FOR THIS EMBLEM AT

ME BER

MEMBER MARKETS OF THE
DETROIT AREA KOSHER RETAIL
MEAT DEALERS ASSOCIATION

DETROIT
RETAIL
KOSHER

MEAT
DEALERS
ASSOC.

Molasses

Continued from Page 76

PRESIDENTS DAY SPECIALS

vouc tions

SUNDAY, FEBRUARY 12th THROUGH THURSDAY, FEBRUARY 16th

EMPIRE

FRESH CHICKEN LEGS . . ...... $1 191b.

EMPIRE

POTATO PANCAKES .

. . . . . $1 19 pkg.

°i1
50%
Fula
To
ii3v

FRESH SLICED

STEER LIVER . . . . . . . . . . . . $1 1911).

YOU CAN DEPEND ON OUR MEMBER MARKETS!

HARVARD ROW
NEW ORLEANS
KOSHER MEAT MARKET KOSHER MEAT MARKET

15600 W. 10 MILE RD.
at Greenfield
New Orleans Mall
Southfield 5694323

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

25760 COOLIDGE
at 10 Mile
Dexter-Davison Mall
Oak Park LI 8.6800

Robert cltiann %ICS

Applegate Square
Northwestern Hwy. at Inkster Road

liala tine

COHEN & SON
KOSHER MEAT MARKET

26035 COOLIDGE Near Lincoln Rd.
Oak Park LI 7-4121

OUR MEMBER MARKETS USE ONLY THE FINEST OF EMPIRE
AND ADAS KOSHER POULTRY, BROUGHT IN FRESH DAILY.
WE DO NOT PRE-PACKAGE OUR MEATS AND POULTRY. YOU,
THE CONSUMING PUBLIC, HAVE THE RIGHT TO SELECT YOUR
MEAT AND POULTRY FROM A DISPLAYED COUNTER.

s 30% OFF

JEWELRY

SO

101, MINN PIM KOSHER BRAND GLATT
AMER MEATS FROM WEISS PACKING =PAC

.

Of OFF
/0 ALL GLOVES

OPEN THIS SUNDAY 12-4 PM

Ea it

Handbags

Luggage

357-1800

APPLEGATE SQUARE

-IA
..77.
*XI'

t.i!I
% :•:;
..—*.

‘`"V

YOU'LL LOVE IT!

-0
(a I 4 Packages 'CHOCOLATE' BALLOON :N•
BOUQUETS
VALENTINE
ROSES
e'- :(..
'-.. I CARDS
ARDS
FROM I ';i:5)

..-.,-3. 4

V.
v.
IV ., ,. . , 00 $ 99 $ 49,. , :!
,, ,. N.
v
r
/ --:-:"

SAVE UP
TO 70%

SAVE
$1.00

cleaners

OFFER GOOD AT ALL LOCATIONS

Absolutely

1

..„
-...,-;„. \ v Save on Unique, Custom Made i !:,:--&-'.
Valentine Gifts.
(*,‘
‘ V Valentine Party Supplies / '.
1&..,
\ V Paper Goods 1
& More r,
s ■

Ai k

FREE

l ry intirc>

MONEYSAVER'

(1989 Limited Edition)

PASSBOOK

With any incoming only dry cleaning orders of $19.95 or more and this coupon. WHILE QUANTITIES LAST.
Excluding all other specials and discount coupon offers.

FARMINGTON HILLS

28946 Orchard Lake Rd. cJ

855-3636

SOUTHFIELD

27831 Southfield Rd.

557-8152

HOURS: MON. thru FRI. 10 to 7 • SAT. 10 to 6 • SUN. 10 to 4

80

FRIDAY, FEBRUARY 10, 1989

THE BRIGHT IDEA

H E ft JEWISH NEWS
gi

send T
as a

more cake-like filling —
techniques are given for both
versions.

1 teaspoon baking soda
1 cup almost boiling water
1 cup molasses, preferably
light
1 large or extra-large egg,
lightly beaten
1 cup all-purpose flour
1/4 teaspoon ground ginger
1/4 teaspoon ground
cinnamon
Pinch ground cloves
1/4 cup [1/2 stick] butter or
margarine -
1 9-inch unbaked pie shell

In a four-cup, heat-proof
measuring cup [or a bowl]
dissolve the baking soda in
the water. Mix in the
molasses and then the egg.
Set aside momentarily.

In a food processor or a
small mixing bowl, combine
the flour, ginger, cinnamon
and cloves. Add the butter or
margarine and process or cut
it in with a pastry blender [or
your fingertips] just until fine
crumbs are formed. For a wet
bottom pie, pour the molasses
mixture into the pie shell;
then sprinkle all the crumbs
on top. For a drier bottom pie,
mix about half the crumbs
with the molasses mixture
and pour it into the pie shell;
then sprinkle the remaining
crumbs on top.
Immediately place the pie
in the lower third of a
preheated 375-degree oven
and bake for 20 minutes.
Then lower the heat to
350-degree and bake about 30
minutes lomger or until the
center of the pie is firm when
it is gently shaken.

OLD-FASHIONED
GINGERBREAD
Like many molasses
desserts, this cake is best
when served shortly after
baking, while it is still warm.
If you want to "gild the lily,"
top each square with a dollop
of whipped cream.

12/3 cups all-purpose flour
[may be part whole
wheat]
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground
cinnamon
1/4 teaspoon ground cloves
1/3 cup vegetable oil
molasses,
cup
1/2
preferably dark
2/3 cup hot tap water
1 large or extra-large egg
[or 2 egg whites], light-
ly beaten

In a medium-sized bowl,
combine the flour, sugar,
soda, ginger, cinnamon and
cloves. Add the oil, molasses
and water, and mix the batter
until it is smooth. [Hint: To

Continued on Page 82

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