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).