I COOKING I
Save . . . At Our Newly Remodeled
Orchard Lake Store
Prices
Good Only
At Our
Orchard
Lake Rd.
4395 Orchard Lake Rd.
Crosswinds Mall
626-0022
Store .•
We Feature:
• Manischewitz • Empire
• Best Kosher
• Goodman
• Sinai
• Kedem
• Nathan's
• Rite Foods
And More
EMPIRE
KOSHER
TURKEY BREAST
1.89
41>
4 to 6 lbs.
lb,
MACABEE
KOSHER
BEST KOSHER
COCKTAIL FRANKS PIZZA BAGELS
1.99
8 OZ. Pkg.
12oz
Pkg
KROGER
2.49
SWEET SUE
APPLE JUICE CHICKEN BROTH
64 oz.
Bottle
990
89c
491/2 oz. Can
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, refeicting 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, Dec. 8 Thru Dec. 15, 1989
SUGARFREE COFFEE BREAKS
Decaf or Regular
$3.99 SAVE
Reg. $4.99
NOW
For Your Holiday Baking Needs
Go Nuts For The Holidays
SUGAR
MIXED NUTS WALNUT Colossal
No Peanuts Halves & Pieces CASHEWS
19'
$3.991b. $ 1.99 lb. $3.99 lb.
l* Go
Red or Natural
Reg. 3.99
NOW
$3.49 lb.
with coupon
Expires 12/15/89
E
OYVA CHOCOLAT )
KOSHER CANDIES
$2.89 l b.
94.. FRIDAY ,,DECEMBERS-1989
8i
Lightly or Eda Candies
Low Sugar
(.7
NOW
BRIDGE MIX
Reg $2.89 NOW $ 1.59 lb.
Assorted
HOLIDAY CANDIES
1/4
$1.29 lb.
lb.
RICE BRAN
PRETZEL STICKS
Reg. $3.99 lb.
Reg. $3.39 lb. SAVE 50' lb.
1J m
69'
$1.29 lb.
t
VOORTMAN Reg
COOKIES ... $1.59 . NOW 1.11, lb.
U.S. #1
1.99
FLOUR
10' lb.
CORN DRAM OAT BRAN RICE BRAN
Pecan Meal
Walnut Meal$ A nn
Ib.Almond Meal
Cashew Meal 1. T
PISTACHIOS
Mixed Fruits
Red or Green Cherries
Sliced Pineapple
Nat. Red. or Green
lb.
99
lb.
Sugar Free
2.99
SAV E
lb. $1.00 lb.
I PEARSONjr,
Car'1#1;
, 11.
MI
fiLfilerel
Coffee • Peanut Butter
Chocolate Parfait • Coffee Mocha
Reg.
$2.99 lb.
NOW
2.49
mixture over batter in
casserole; do not mix.
Microwave at HIGH (100
percent) 7 to 9 minutes,
rotating Y4 turn halfway
through cooking time, or un-
til cake rises to surface and
sauce forms on the bottom.
Let stand 10 minutes.
Spoon into dessert dishes,
spooning sauce from the bot-
tom of casserole over each
serving.
'Ibp with a scoop of ice
cream. 6 to 8 servings.
FUDGY MICROWAVE
BROWNIES
% cup vegetable oil
11/4 cups sugar
2 teaspoons vanilla
extract
2 eggs
2 tablespoons light corn
syrup
1 cup all-purpose flour
% cup unsweetened
cocoa
1 /4 teaspoon baking
powder
1 /4 teaspoon salt
Confectioners' sugar
(optional)
Grease 8-inch square
microwave-safe baking pan.
In a large bowl stir together
oil, sugar, vanilla, eggs and
corn syrup. Combine flour,
cocoa, baking powder and
salt; add to egg mixture. Pour
batter into prepared pan.
Microwave at MEDIUM-
HIGH (70 percent) 3 minutes.
Rotate 1/2 turn; microwave ad-
ditional 3 minutes.
Check , for doneness.
Brownie will start to pull
away from sides of pan and
surface will have no wet spots.
If brownie is not done, rotate
Y4 turn; continue to
microwave, checking every 30
seconds for doneness. (Total
cook time should not exceed 9
minutes.) Place on heatproof
surface; allow to stand 20 .
minutes.
Sprinkle confectioners'
sugar over top, if desired. Cut
into squares.
16 brownies.
Angel Food Cake
Returns Triumphantly
ETHEL G. HOFMAN
Special to The Jewish News
Saylor's
We honor all ot r
competitor coupons
Treats
Continued from preceding page
lb
Ft
emember when angel
food cake was the
sweetest center of at-
traction? Of course, it was
slathered with mountains of
real whipped cream and fat,
juicy strawberries so that the
cake part was the very least
of each luscious mouthful.
Now, "au naturel," without
the creamy calories, this mile-
high, light-as-a-feather cake
had made a triumphant
return. Nutrition experts
agree that we should eat a
variety of foods in modera-
tion. Thus, angel food cake
has not only gained nation-
wide appeal but has much
sought-after respectability —
important for any dessert on
today's menus.
The reasons for this return
to popularity are simple. For
those worried about choles-
terol, the whole cake contains
not even a smidging of egg
yolk; there's no fat of any kind
to boost the calorie count. The
basic ingredients — egg
whites, sugar, flour and
vanilla — may be found in the
most spartan kitchen. But
best of . all, it's easier and
quicker to make than that old
American goodie — apple pie.
As for great taste, you
might have your doubts if the
only angel food cake you've
sampled recently is from the
supermarket. Take my word,
there's no resemblance be-
tween that oversweet, gummy
concoction and the golden,
springy cake with a delicate
flavor that's made at home.
Don't be intimidated by the
luxury look. There's no
mystery to the art of whisk-
ing up an impressive angel
food cake. The key is beating
the egg whites to just the
right volume, about triple the
original amount, then gently
folding in the few remaining
ingredients. The egg whites
form a light structure incor-
porating air which expands in
the preheated oven and
makes the cake rise. In spite
of what you may have heard,
a copper bowl is not a neces-
sity; that old electric mixer
with the large glass bowl will
do just fine.
To ensure that angel food
cake will always be fullproof
in your culinary repertoire,
here are some pointers:
• Make sure all utensils,
from beaters to bowl, are
scrupulously clean and free
from grease (the slightest
trace of fat will inhibit high
volume).