I COOKING I

GET YOUR SUPER BOWL TRAYS OR
PARTY MEATS AT OUR DELI DEPT.

OPEN
24
HOURS

4395 Orchard Lake Rd.
Crosswinds Mall
626-0022

From Mon. 7 a.m.
to Sat. at 12 Mid.
Sunday 7 a.m:9 p.m.

We Feature:

• Manischewitz
• Best Kosher
• Sinai
• Nathan's
And

• Empire
• Goodman
• Kedem
• Rite Foods
More

1 DELI DEPT.

TURKEY BREAST

Prices
Good Only
At Our
Orchard Lk.
Rd.
Store 1

$ 459

MA COHEN'S

HOT DOGS

SMOKED OR NO

$3.99

9

1 lb.
Pkg.

MANISCHEWITZ

MANISCHEWITZ

TAM TAM
CRACKERS

BARLEY & MUSHROOM SOUP OR
CHICKEN MATZO BALL SOUP

71/2 Oz.
Can

lb.

BEST
KOSHER

LOX

8 Oz.
Jar

Healthful Apples

KOSHER

69C

8 Oz.
Box

ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.

99*

We Accept

SEE STORE FOR DETAILS.

■

VISA'

And

MasterCard

Prices & Items In This Ad Effective Fri, Jan. 26 Thru Feb. 1, 1990

r All Fresh

We Carry
Motor City
Muffins

ORCHARD PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE

553-2165

1100

OFF
e

A D I L L A C
O F F E E

$

with coupon
Expires 2/9/90

Nor valid with any
other discount

1.00 OFF

per pound

31 Flavors
Join Our
Coffee Club

] [C

WALNUT
Golden HALVES
APRICOTS PIECES

U.S. #1

3

I DREAD 1

1. 29.e. 4.79.

I

,.............,
199C„b. SALE;

At

Mon.-Sot. 9-9
Sun. 42-5

We honor all other
competitor coupons

Any Purchase
[f $8.00 or mor

KOEPPLINGER I

D

Reduced Prices

PEANUT BUTTER

I

I • ALL PRETZELS
I • BANANA CHIPS
I Sweetened or Unsweetened

I

I I •

Creamy Smooth or Extra Crunchy I
I

• VOORTMAN COOKIES 1 1 1
I
I • ASSORTED CANDIES I

Hard and Filled

IDeb CT Ken's Tasty Toastt

I

All natural baked, never fried,
I
just like Mandel Bread
Only 21 Calories
Available in 14 Flavors
4 Pieces = 1 Bread

■

%1 11111.1111.111111.1111111.111.1111 1►

86

FRIDAY, JANUARY 26, 1990

Continued from Page 84

sugar, 2 tablespoons corn-
starch and 2 tablespoons

BASIC STRUDEL
PASTRY
(Stretched Dough)
2 cups sifted all-purpose
flour
1/8 teaspoon salt
1 egg, beaten
About 1/2 cup warm water
or milk
1 tablespoon vegetable
oil or melted
shortening.

Mix and sift flour and salt
into a deep bowl. Combine the
egg and lukewarm water or
milk and add to flour. Com-
bine ingredients quickly with
pastry blender or two knives.
Knead dough on board until
it is elastic and no longer
sticks to board. Place dough
on floured board and cover
with a warm bowl for 30 min-
utes. Then work the oil into
the dough. Cover a table with
a floured cloth. Place dough
in the center. Roll it out as
thin as possible. To stretch,
place both hands, palms
down, under the pastry and
work from the center toward
the outer edges, all around
the table until the dough is
stretched evenly and paper
thin, without breaking the
dough. The thicker dough at
edges may be cut away.
Spread any of the juicy
fillings such as apple, cheese,
or prune in rows about 2
inches apart. Sprinkle
generously with sugar and
desired spices. Add a
sprinkling of oil or melted
shortening over all. Roll the
dough over mixture on one
side, then hold cloth high and
the strudel will roll itself over
and over as each row of filling
is reached. Trim off the ends.
Cut to fit a large, greased
shallow baking pan. Roll
strudel into it. Bake in
moderate oven (375 °F.) until
nicely brown and crisp, 40 to
50 minutes, unless other time
is indicated with filling. With
most fillings, it is desirable to
baste the strudel occasionally
with melted shortening or oil,
unless otherwise indicated in
filling recipes.

APPLE STRUDEL
3 cups thinly sliced tart
apples
1 /2 cup seedless raisins
1 /2 cup currants
1 /2 cup nuts, chopped
1 cup sugar
1 teaspoon cinnamon
1 /4 cup vegetable oil
Strudel Dough
Combine sliced apples,
raisins, currants, nuts, sugar,
and cinnamon. Spread over
strudel dough. Sprinkle with
vegetable oil. Roll and bake.

From The Complete Ameri-
can-Jewish Cookbook by
Anne London and Bertha
Kahn Bishov (Harper &
Row Publishers; 1989).

Cr:

K

LUKCHEN KUGEL
WITH APPLES
2 eggs, beaten
3 tablespoons sugar
1 /4 teaspoon cinnamon
Pinch of salt
1 /2 pound broad noodles,
cooked and drained
1 cup shredded tart
apples
1 /4 cup raisins
1 /2 cup chopped nuts
4 tablespoons melted
butter
Combine eggs, sugar, cinna-
mon and salt then add to the
noodles. Add apples, raisins,
nuts and melted butter. Mix
thoroughly, place in a well-
greased 1 and a Y2 quart cas-
serole. Bake at 400 until
brown on top (about 1 hour).
Serves 6.10

I LOCAL NEWS I

JCC Offers
Spring Classes

Spring classes at the Jewish
Community Center of
Metropolitan Detroit, Maple-
Drake, will start soon. Some
of the new art classes for
adults are creative ceramics,
sculpture for the beginner, ex-
perimental watercolor, color
and collage and still life draw-
ing classes.
All levels of bridge exper-
tise classes will be given. A
new Mid-Eastern dancing
(belly) class will be added to
ballet, modern, tap, jazz and
ballroom.
The museum and gallery
calligraphy,
tours,
computer
photography,
classes and acting workshop
in addition to music lessons
will be available.
Enrichment classes will
start the first week of March.
Registration will begin Feb.
19.
Spring semester for
children's classes will also
start the first week of March.
Dance, art, music, and on
camera (a video project class)
will be offered.
For information, call the
Center, 661-1000, ext. 335.

Simcha Group
Plans Events

Sim,cha, a supportive
organization for gay and les-
bian Jews, sponsors social and
religious events each month.
An oneg Shabbat service will
be held on the Third Friday.
For information about Sim-
cha, contact Simcha's 24 hour
hotline, 353-8025.

(

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