100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

November 10, 1989 - Image 78

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-11-10

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

I COOKING I

Our Newly Remodeled
Orchard Lake Store Offers
Many Varieties Of

4395 Orchard Lake Rd. KOSHER Foops
Crosswinds Mall
626-0022






MANSCHEWITZ
GOODMAN
SINAI
KEDEM

Manischewitz

• BEST KOSHER
• NATHAN'S
• RITE FOODS

Cello

Rite Foods

SOUP
MIX

NOVA
LOX

5
Varieties

8

6-Oz
Can

9

each

White Albacore

9
1 lb. pkg.

Select Varieties

PILLAR ROCK
TUNA
Water or Oil

LENDER'S
BAGELS

61/2-Oz
Can

6-Ct
Pkg

ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES. Each of these advertised Items Is required to be readily available for sale in each Kroger store, except as specifically noted in
this ad. If we do run out of an advertised item, we will offer you your choice of a comparable item, when available, refelcting the same savings or a raincheck which will entitle you to purchase the advertised
item at the advertised price within 30 days. Only one vendor coupon will be accepted per item. Copyright 1989. The Kroger Co. No Sales To Dealers.

Prices & Items In This Ad Effective Fri, Nov. 10 Thru Nov. 16, 1989

Mon.-Sot. 9 9
Sun. 12-5

-

WE HONOR ALL OTHER COMPETITOR COUPONS!!

Mix or Match for Holiday Baking

Reg.
Diced Fruit
$2.29/1b.
Red or Green
NOW
Cherries

Sliced
Pineapple

Red, Green & Natural

With Coupon
Expires 11-24-89

Cashew Pieces .. $1.99/1b.
Salt & No Salt

Cashew Nibs . $1.59/1b.

Cashew Meal . $1.59/1b.

OAT BRAN

59

C

CADILLAC
COFFEE

$

lb.

RICE DRAN $1.29 lb.
CORN DRAN $1.29 lb.

We Carry
MOTOR CITY
MUFFINS

Join our Coffee Club

lb.

Chocolate Bridge Mix

$1.59

gC)

lb.

OFF

31 Flavors

Whole Cashews

$3.99

1 •%•‘•
AA

With Coupon
Expires 11-24-89

80

FRIDAY, NOVEMBER 10, 1989

with coupon
Expires 11-24-89

SUGAR 19`mb.

with $5.00 Purchase

BUY I GET I FREE

Grandma Shearers Potato Chips
or WYANDOT
12 oz. Cheese Balls
or 12 oz. White Tortilla Chips
or 12 oz. Corn Tortilla Chips

Keopplingers Dread Outlet
at Reduced Prices

Walnut Halfs & Pieces

$1.9911b.

We now Carry
Greenfield Noodles in Dulk

Orchard 12 Plaza
27885 Orchard Lake Rd. at 12 Mile Rd.

VOORTMAN
COOKIES
NOW $1.19 lb.

Oatmeal
Regular & Quick

294/lb.

Flour
10c/lb. lb.

With $5.00 Purchase

553-2165

Popping Good Ideas
For Your Fireplace

Whether you're going cam-
ping or just sitting home by
the fire, popcorn is a handy
treat that can easily be made
in a variety of ways.
Popcorn such as Trails End
Gourmet Popping corn can be
enjoyed wherever there's a log
fire by using a fireplace
popper.
This device, attached to a
long heat-resistant handle, is
a steel container, the lid for
which contains the necessary
holes to allow for all the
important steam to escape.
Even with more traditional
popping methods, certain pre-
cautions should always be
taken. The hotter the popping
appliance the better, as a hot
popper will produce larger
and fluffier pieces of popcorn
in the shortest period of time.
Kernels begin to pop at 300
degrees F., and some poppers
can reach maximum temper-
atures of around 500 degrees
F. While a hot popping sur-
face is crucial to success,
never run tap water on a hot
popper in an attempt to cool
it, as the splattering may
easily burn you and the dras-
tic temperature difference
may cause the popping sur-
face to warp, rendering it
non-usable.
In order for kernels to pop
into our favorite snack, each
morsel must be heated all
over, not just on one side, thus
the need for manually shak-
ing the unit as is the case
with the fireplace poppers
(never shake units that con-
tain hot oil), the revolving
mechanism in the electrical
units, and the need to turn
the bag over in the prepack-
aged microwave variety.
Never use butter or margar-
ine as the popping oil; it is not
safe due to the varying heat-
ing times and temperatures,
and the flavor is less than
delectable.
One can consider him or
herself an expert popper
when one percent or less of
the kernels remain unpopped.
The calculations work out to
be about 16 kernels per cup
with the average cup holding
approximately 1,600 kernels
of unpopped corn.
What follows are some fun,
and probably never thought
of before recipes, to enrich fur-
ther your popcorn eating
experience.

POPCORN AVEC
FRENCH BUTTER
2T butter
1 /4 t juice from a fresh
lemon
1 /4 t crushed dried
parsley

% t finely chopped chives
2 qts. popped popcorn
salt to personal taste
Melt butter over low heat
stirring in the lemon juice
and herbs. Drizzle butter mix-
ture over fresh hot popcorn
and add salt to your taste. A
Parisian snack for all to enjoy!

POPCORN CON CHILI
— CHEESE SAUCE
3 T butter
1 /3 T chili powder
% cup grated cheddar
cheese
2 qts. popped popcorn
salt to your own taste
Melt butter in small
saucepan over low heat. In
another bowl mix chili pow-
der and cheese. Add chili and
cheese mixture to the melted
butter and mix well. Return
to low heat until cheese is
partially melted, then drizzle
over popped corn, adding salt
to taste.

PEANUT BUTTER
AND JELLY POPCORN
1 T butter
1 T peanut butter
1 T jelly
2 qts. popped popcorn
Put butter, peanut butter,
and jelly in a saucepan and
melt over low heat. Pour over
popped corn and mix well to
coat all pieces.

POPCORN-NATURE'S
CRUNCHY SNACK
2 qts. popped popcorn
1 cup peanuts
1 cup wheat germ
1 /4 cup butter
1 cup sugar
1/3 cup honey
% cup water
i ~ i tsalt
1 cup raisins
Preheat oven to 250 degrees
F. Combine popcorn, peanuts
and wheat germ in a large
4-inch deep, buttered baking
dish. Keep warm in the oven.
Butter 2 large, 2-inch deep
baking pans. Melt butter in
large saucepan, add sugar,
honey, water, and salt. Cook
over medium heat, stirring
contantly, until sugar is dis-
solved and mixture starts to
boil. Cook until mixture is
250 degrees F on a candy
thermometer. Remove pop-
corn mixture form oven, and
stir in raisins. Slowly pour
syrup mixture over popcorn
mixture, stirring to coat.
Spread into 1-inch deep but-
tered baking pans, and bake
for 45 minutes, stirring
occasionally. Let cool, then
break apart to serve.

0

Back to Top

© 2020 Regents of the University of Michigan