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 24, 1989 - Image 84

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-11-24

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

COOKING

Our Newly Remodeled
Orchard Lake Store Offers
Many Varieties Of

4395 Orchard Lake Rd.
Crosswinds Mall
626-0022

KOSHER

FOODS

I Prices Good Only At Our Orchard Lake Rd. Store

einz

Sinai

KOSHER
PICKLES

VEGETARIAN
BAKED BEANS

16 oz.

cans

3

100

FOR

139

32 oz.
jar

Slnal

KOSHER
VANILLA WAFERS

KOSHER
SAUSAGE

4
Varieties

Continued from Page 82

• BEST KOSHER
• NATHAN'S
• RITE FOODS

MANSCHEWITZ
GOODMAN
SINAI
KEDEM






Chanukah

lb.

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 ed.11 we do run out of an advertised item, we will offer you your choice of a comparable item, when available, refelcting the same servings or a ralncheck 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. 24 Thru Nov. 30, 1989

553-2165

We Carry
Motor City
Muffins

Go Nuts For The Holidays

MIXED NUTS WALNUT Colossal
No Peanuts Halves & Pieces CASHEWS

$3.99 lb. $ 1.99 lb. $ 4.99 lb.

Pecan Meal
Walnut Meal $ A nn
Cashew Meal 1.77 lb.Almond Meal

Voortman Cookies

u.s. #1
PISTACHIOS

Red or Natural
Reg. 3.99

$A n

NOW %••417
coupon

...

SUGAR

19'

lb.

$1.29 lb.

Reg. $1.59

.

MIX OR MATCH
Mixed Fruits
Red or Green Cherries
Sliced Pineapple

4 .99

69'

lb.

NOW

1

4.59

Expires 12/8/89

1

FLOUR
10 4 lb.
CORN BRAN OAT BRAN RICE BRAN

ASSORTED
CANDIES

lb.

FRIDAY, NOVEMBER 24, 1989

For Your Holiday Baking Needs

BRACH'S

with

84

$2.49 lb.

Coffee • Peanut Butter
D Choc. Parfait • Coffee Mocha

Mon.-Sat. 9-9
Sun. 12-5

We honor all other
competitor coupons

$ 1.29 Ibi

1.19 lb.

$1.00 OFF

ANY PURCHASE

OF $8.00 OR
MORE

Not valid with any
other discount

with coupon
Expires 12/8/89

the potatoes, alternately with
the eggs. Add the coconut
cream. Pour the batter onto a
hot, well-buttered griddle,
turning the pancakes until
golden on one side (3 to 4
minutes). Cook until the
second side is golden brown.
Serve with the melted butter
(on the side).

CHANUKAH PUNCH
4 bottles dry red wine
% lb. (225 gr.) seeless raisins
1/2 lb. (225 gr.) sugar
8 dried figs (optional)
1 large orange, studded
with 12 whole cloves
12 cardamon seeds
1 cinnamon stick
Combine the ingredients in
a large enamel saucepan.
Bring to the boil and allow to
boil uncovered for 3 to 4
minutes without stirring.
Reduce heat as low as possi-
ble, cover and let simmer for
30 minutes. Let stand for 3 to
4 hours before serving.
lb serve, reheat until piping
hot and ladle into mugs, gar-
nishing each of the mugs with
some of the raisins. Serve hot.
(Yields about 32 punch
cups). ❑

Talking Turkey
After Thanksgiving

PEARSON

ORCHARD PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE

be highly peppered). Knead
the mixture lightly until it is
smooth and form into balls
about 1Y2 inch in diameter.
Drop gently into hot oil until
they are golden brown on the
surface.
AARDAPPEL KOEK
(A DUTCH RECIPE)
4 large baking potatoes
the meat of 2 fresh
coconuts or 2 cups
packages,
unsweetened coconut,
shredded or grated.
2 cups milk
% cup flour, sifted
1/2 cup butter, melted
3 eggs, beaten
1 tsp. baking powder
1 /4 tsp. salt
Steep the coconut meat in
hot milk for 20 minutes.
Strain through a sieve lined
with a double cheesecloth and
press all of the liquid out of
the coconut meat. (The coco-
ut meat may be used in mak-
ing cookies or other desserts).
Boil the potatoes in their
jackets, cool slightly and peel,
then mash.
Resift the flour together
with the baking powder and
salt. Beat this mixture into

Today's turkey is one of our
most common and inex-.
pensive foods, but it is also
the traditional festive holiday
meal choice.
While the American wild
turkey, as it was served to the
first settlers, often weighed
around 40 pounds (obviously
not suited for today's ovens!),
Turkeys are available in
weights from 8 pounds up to
20 plus pounds. An 8-pound
turkey will serve four com-
fortably, with leftovers.
Similarly, a 12 to 14 pound
turkey will feed a holiday
gathering of 8 to 10 guests,
again with ample leftovers.
Professional cooks suggest
buying according to how
much you and your family
like turkey: There are bound
to be leftovers, and it's silly to
buy more than you can use.
Shop for turkey more often
instead, for turkey is without
a doubt not only an excellent
nutritional and value buy,
but really to good just to wait
for the holidays.
Every American family has
its own Thankgiving customs,
but two traditions remain
fairly consistent: turkey and
leftover turkey. Cooking the
turkey is simple. Handling
the leftovers, however, is an
annual dilemma for many
people. The following recipes,

from Empire Kosher Co., may
ease the situation.
MINI-TURKEY
WITH CIDER SAUCE
8-10 pound turkey
% lb. prunes
1 yellow onion
1 tart apple
parve margarine for frying
1 cup day-old white bread,
not sweet
1 /2 cup kosher port wine
2 tablespoons chopped
parsley
1 lemon
salt and pepper
Soak prunes in lukewarm
water if they are not soft and
free from pits. Chop onion and
apple coarsely. Saute onion
until transparent in
margarine in frying pan, add
apple, coarsely chopped
prunes and the white bread ,
torn into pieces. Stir, add the
wine and spinkle with
parsley. Bring to a boil and
remove from heat to cool.
Pat turkey dry and remove
giblet and liver. Rub with
lemon juice both inside and
out. Season with salt and pep-
per, and stuff with the
prune-filling.

Brown the stuffed turkey
and place, breast up, basting
with the melted margarine.
Roast turkey at 325 degrees

Back to Top

© 2020 Regents of the University of Michigan