POPCORN GIFT CANS

Everybody loves popcorn, so
what better way is there to
remember your friends,
business associates, clients
and employees? Our 3-way
gift cans are filled
fresh to order with
a combination
of fresh,
buttery
popcorn, tangy
cheddar
cheesecorn
and golden, crunchy caramelcorn. Available in 14 styles and 3
sizes to fit any budget. Phone your orders in today to assure
delivery in time for the Holidays.
"HANUKAH CANS ALSO AVAILABLE"

Description

1.11 Cans

2 Gallon, 3-Way
31/2 Gallon, 3-Way
61/2 Gallon, 3-Way

$14.95
18.95
25.95

12-47 Cans 48 Cans or more

$13.95
17.95
24.95

$12.95
16.95
23.95

Shipping in the continental U.S. is available — Call for Price

DETROIT eP COMPANY

Visit our showroom:

12065 Telegraph
Redford, MI 48239

(Between Plymouth
and Schoolcraft)

Please have your Visa or
MasterCard ready for
phone orders:

MICH (313) 531-9200
OUTSIDE 313 (800) 642-CORN
FAX (313) 535-4501

•

Where Fashion Has No Size

14 Plus

Invites You To Shop
With Us

Featuring Fabulous Fashions,
Classic and Contemporary
Jewelry and Spectacular Hats

Gift Certificates

Sugar Tree Plaza
6209 Orchard Lake Road
851-8001
West Bloomfield

22

SPICY SECRETS

In saute pan put solid butter,
brown sugar, cinnamon, apples and
cranberries. Mix in 1/4 cup brandy.
Put on medium heat and cook until
apples become soft. Put aside mix-
ture and let cool down to room
temperature or you can make a day
in advance and keep the mixture in
the refrigerator.
For each serving: stack 3 sheets
of filo dough, cut in half lengthwise.
Peel a single sheet off stack and
place on bake sheet, brush with
melted butter. Take second sheet of
filo and place on top of first strip to
form a cross. Brush with melted but-
ter. Continue to stack filo in this pat-
tern until all 6 strips are used up,
brushing each layer with melted
butter. Set 1/3 of apple mixture in
middle of filo dough. Bring ends of
filo dough together to form a pouch.
Tie ends with butcher's twine. Bake
in 350 degree oven for 20 minutes or
until evenly brown in color. Dust
with powdered sugar before serving.

Chef Jimmy Schmidt of The
Rattlesnake Club on the riverfront
in Detroit offers these exotic holiday
treats.
THE RATTLESNAKE CLUB
PRESSED CHOCOLATE
CAKE WITH GINGER-
SZECHUAN ICE CREAM AND
HOT FUDGE SAUCE
7 oz. Tobler Extra Bittersweet
Chocolate (not baking
chocolate)
14 Tbsp. (1 3/4 sticks) unsalted
butter
5 eggs, separated
1 Tbsp. vanilla
1/4 cup sugar
pinch salt
2 Tbsps. dark cocoa
8 scoops Ginger-Szechuan ice
cream
2 cups hot fudge sauce

Preheat oven to 350 de-
grees F. Grease a 10-inch springform
pan.
In the top of a double boiler corn-
bine chocolate and butter. Heat until
melted and smooth. Transfer to a
medium bowl. Whisk in egg yolks and
vanilla. Sift sugar, salt and cocoa over
chocolate while continuing to whisk.

In a mixer, whip egg whites to soft
peaks. Fold 1/3 into chocolate mixture.
Repeat with remaining whites. Pour
into the prepared pan. Place on lower