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