r
WEST BLOOMFIELD
STORE ONLY
ERIC
SAVE
SUGAR•FREE
SUMMERY®
ICE CREAM
BULK FO
COCA COLA
GOOD
ONLY AT
WEST BLOOMFIELD
STORE
994
WEST BLOOMFIELD STORE ONLY
Mk
49*.
Expires 10 27 89
-
-
WEST BLOOMFIELD STORE ONLY
SWEET TURKISH
1
I SPICED DROPS
Limit 2 lbs.
• Limit 1 Free Per Customer
Expires 10-27-89 JN
plus dep.
ORANGE & BLACK
11111
W `Vr‘19
BUY ONE
GET ONE
FREE
2-LITER BOTTLE
Mon..Sat 8:30 a.m.-9:30 p.m
Sun. 9 a.m.•6 p.m.
r
8 Oz. Cup
SALE
6718 ORCHARD LAKE RD
West Bloomfield Plaza
JN
■ APPRICOTS ■
11 V1. 294 ,,I
AM ERICAN BULK FOOD COUPON
‘111/1"'
WEST BLOOMFIELD STORE ONLY
dLimit 2 lbs. Expires 10 27 89 JN
-
WEST BLOOMFIELD STORE ONLY
• URMET
MINTS
I CASHEWS
lb.
Limit 2 lbs. • Expires 10-27-89 JN
_ Limit 2 lbs. • Expires 10-27-89 JN
AMERICAN BULK FOOD COUPON
1,0
p WHOLE
oz.
OPPYSEEDS
FRTSTIBAKED 1
COUPON
American
Bulk
Food
MUFFINS
• OAT BRAN • SUGAR-FREE
• LARGE VARIETY OF
WEST
FLAVORS
BLOOMFIELD
BUY 3 — GET ONE
STORE
ONLY
FREE
Limit 3 Free • Expires 10-27-89 JN
-
AMERICAN BULK FOOD COUPON
EXTRA LARGE WHOLE
$3.99
AMERICAN BULK FOOD COUPON
MUENSTER
CHEESE
(BY THE PIECE)
99
I
lb.
WEST BLOOMFIELD STORE ONLY
CHOCOLATE-COVERED
RAISINS or PEANUTS
■
No'
qier'g
ir*
•
$ 11 .99
Limit 4 • Expires 10-27-89 JN
AMERICAN BULK FOOD COUPON
RETINA CONSULTANTS OF MICHIGAN
HAROLD WEISS, M.D. • HOWARD C. JOONDEPH, M.D. • MARK H. HAIMANN, M.D.
is pleased to announce
the association of
JOEL A. MILLER, M.D.
the practice of
DISEASES AND SURGERY OF THE RETINA AND VITREOUS
29201 Telegraph
Suite 100
Southfield, Michigan
(In the Manufacturers Southfield Tower)
356-8610
(800) 252-4223
COMPLIMENTARY TRANSPORTATION AVAILABLE
76
FRIDAY, OCTOBER 13, 1989
COOKING 1
1
COUPON
Flashbacks And Family
Recipes In Cookbook
LORA BRODY
Special to The Jewish News
F
rom author Lora Brody
comes a new book that
is part memoirs, part
cookbook. In Cooking With
Memories: Recipes and Recol-
lections, Brody dishes out
family recipes along with
flashbacks recreating her
Jewish upbringing in Hart-
ford, Connecticut, in the
1950s.
Brody is a professional food
writer and humorist whose
previous books include In-
dulgences and Growing Up
On The Chocolate Diet, and
whose recipes have appeared
in such publications as The
New York Times Magazine,
Gourmet and The Boston
Globe. She serves as a judge
in the Velveeta Cook-off. In
her private life, she lives in
Newton, Mass., with her hus-
band and three sons.
This fall, Brody is embark-
ing on a tour to publicize
Cooking With Memories.
Brody's 212-page hardcover
Cooking With Memories,
published by Stephen Greene
Press, contains- about 100
recipes — the kind of recipes
with which many people are
familiar.
Starting with baked acorn
squash and ending with
Waldorf salad, there are stops
along the way for such fav-
orites as three-layer sour
cream chocolate cake, cheese
blintzes with blueberry sauce,
sweet and sour cabbage, and
the best brisket sandwich.
While many of the recipes
have a "Jewish" ring, a few
recipes do feature other cui-
sines, such as those for Italian
Harvest soup, creme brulee,
and guacamole. The recipes
in the book are not kosher,
but Brody provides substitu-
tions for kosher cooks.
Following are three recipes
from Cooking With Memories.
CHEESE BLINTZES
WITH BLUEBERRY
SAUCE
FOR THE CREPES:
1 cup flour, measured
after sifting
1 cup whole milk
3 extra large eggs
1 tablespoon vegetable
oil
1 /4 teaspoon salt
1 tablespoon sugar
1 teaspoon butter
Place the first 6 ingredients
in the work bowl of a blender
or food processor, blend or pro-
cess for 30 seconds or until
very well mixed (scrape down
the sides several times), and
then transfer to a container
or pitcher with a pourable
spout.
In a small nonstick shallow
saute pan or crepe pan set
over medium heat, melt the
butter until it is bubbling and
very slightly brown. Pour in
just enough batter to coat the
bottom of the pan. Cook for
about 1 minute, then pour off
the excess batter, leaving a lip
on the side of the pan. Con-
tinue cooking for another 2
minutes or until the crepe
starts pulling away from the
sides of the pan and the top is
dry. Place the crepe on a plate
to cool. Repeat until all the
batter is used up, placing wax
paper between the crepes to
keep them from sticking
together and adding a little
more butter to the pan and
waiting for it to heat with
each new crepe (this step is
not necessary if you use a
nonstick pan).
The crepes can be frozen
after they are completely cool-
ed, if desired.
FOR THE FILLING:
8 ounces cream cheese
1 pound farmer cheese
3 /4 cup sugar
2 tablespoons sour cream
Combine all the ingre-
dients, beating only until well
mixed and creamy. Do not
overbeat because this will
make the filling runny.
FOR THE BLUEBERRY
SAUCE:
1 quart blueberries, fresh
or frozen
cup sugar
1 tablespoon instant
tapioca
Juice of 1 lemon
Place the blueberries in a
medium-sized saucepan and
sprinkle the sugar over them.
Sprinkle in the tapioca and
add the lemon juice. Toss the
berries and let them sit for 15
minutes. Cook over low heat,
stirring constantly, until the
berries give up their juices
Continued on Page 78