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March 09, 1990 - Image 84

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-03-09

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

COOKING I

ONEVA*mititalrliNAgg'i

r

ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE

All Fresh 1
I KOEPPLINGER
I DREAD I

Mon.-Sat. 94 We Carry
City
Sun. 12-5
Muffins

553-2165

At
Reduced Prices]

We honor all other competitor coupons

COMING SOON TO BULK FOOD WAREHOUSE
Bake your own Motor City Muffins

FLOUR
10 4

WHITE SUGAR

ir

5 lb. limit

3 lb. limit

California #1

Ashlock #1

With a $5 .00 Purchase

RAISINS

Reg.
$1. 49
lb.

PRUNES

NOW

99'

Reg.
$1.49
lb.

lb.

89'

lb.

ANN RASKAS

JELLY
DEANS

4

$1.99

Reg. $4.99

NOW

lb.

$2.79 lb.

Original

UNCLE DEN'S

$3.99 1

.b.

Reg. $2.49 lb.

NOW $41•79

lb.

4

CONVERTED RICE
79' lb.
NOW $3.99

Rekg&orpay.

lb.

NEW MGM
ALMONDS

WALNUT HALVES & PIECES

HARD CANDY

SAYLOR
COFFEE BREAK
CANDY

;799

M&M' s
Plain or Peanut

NOW

99'

99%. SALE

• PEANUT BUTTER • BANANA CHIPS
Creamy Smooth or Sweetened or
Extra Crunchy
Unsweetened
• FARLEY'S GUMMY BEARS • JOLLY RANCHERS

COMING SOON

GAROTO CHOCOLATES

lb

FROM BRAZIL
17 FLAVORS

Empire Kosher Featured Food of the Week...

The Best in Taste, Naturally!

The fabulous taste of Empire Kosher's all naturally grown
chicken is at its finest in our Cut Up Fryers!
Available fresh or frozen,
there's a cut to suit everyone
in your family. Conveniently
pre-cut and trimmed to save
time and fuss, everyone
around the table can select
their favorite part!
The extra time every
Empire Kosher chicken is allowed results in flavor and
tenderness beyond compare. Just one delicious bite will convince
you of the Empire Kosher natural difference!

1990
Empire

Best Dressed Chicken

2 lbs. Empire Kosher Cut-Up Fryer Chicken
1 bottle parve Catalina or French salad dressing
Pour salad dressing over chicken piexes, bake at 325
degrees for one hour, or until done. A delicious barbecue
taste with no fuss!

The Most Trusted Name in Kosher Poultry

1-800-EMPIRE-4

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

GOURMET DAIRY TRAYS

KIPPERED SALMON-SABLE, HAND CUT NOVA LOX
PLUS - CHEESES, VEGETABLES & BAGELS

84

FRIDAY, MARCH 9, 1990

Upside Down
Purim Pastries

ETHEL G. HOFMAN

Special to the Jewish News

p

urim, the Feast of Lots
(14 Adar), commemo-
rates the Jewish vic-
tory over the wicked Persian
Prime Minister Haman in the
fifth century BCE. Haman
had planned to draw lots to
determine which day the en-
tire Jewish population of
Persia would be massacred.
However, his plans were foiled
by Queen Esther and her
cousin Mordecai. Haman's
order was rescinded and
Haman and his family were
put to death.
This year, Purim falls on
March 11. It is the one holi-
day where we're encouraged
to dress up, drink, act out and
make enough noise to drown
out Haman's name when the
rabbi reads the Megillah.
Groggers, drums, stomping on
the floor — it's a day of mas-
querade and fun for young
and old.
The most popular Purim
food is hamentashen, triangu-
lar cakes reminiscent of
Haman's three-cornered hat.
Another explanation for the
German word meaning
"Haman's pockets" is that
Haman stuffed his pockets
with bribe money. A Purim
feast, the seuda, is eaten on
the afternoon of the holiday
rather than the night before,
when holiday meals are tradi-
tionally eaten.
Since this is a funny, crazy
holiday, here are some topsy-
turvy cakes you can make on
Sunday morning to enjoy in
the afternoon with family and
neighbors.

TIPSY HAMAN'S HATS
(Hamentashen)
Filling:
1 cup chopped nuts
1 cup chopped dates
1 cup raisins
2 tablespoons brandy
grated rind of 1 lemon
1 tablespoon apricot jam
11/2 teaspoons cinnamon

Pastry:
3 1/2 cups all purpose

flour, unsifted
cup sugar
8 oz. (2 sticks) margarine
2 teaspoons baking
powder
1 egg, beaten
4 tablespoons water
Preheat oven to 375 degrees.
Grease 2 large cookie sheets.
Mix all filling ingredients
together. Set aside. To make
pastry: Mix flour and sugar
together. Rub in margarine to
consistency of coarse bread-
crumbs. Stir in baking pow-
der. Make a well in center and
add egg and enough water to
make mixture into a ball.
Chill for 30 minutes. Roll out
on a floured board to about 1/4
inch thick and cut into 3-inch
circles with cookie cutter or
glass. Place a spoonful filling
in center of each circle, then
draw up to form a triangle,
pinching edges together.
Place on prepared cookie
sheet, about 1-inch apart and
bake in preheated oven for 15
minutes or until nicely
browned. Makes 40 to 45.

1 /3

TOFFEE TOPPED CAKE
2 cups all-purpose flour
13/4 cups brown sugar
1 stick butter, softened
1 cup milk
1 teaspoon baking soda
1 /4 teaspoon salt
1 /2 pound toffee crunch
candy, (crushed finely
in processor)
Preheat oven to 350
degrees. Grease 9 x 11 x
2-inch baking pan. In bowl,
combine flour and brown
sugar. Cut in butter until
mixture is crumbly. Reserve 1
cup for topping. Add milk,
baking soda and salt to re-
maining mixture and mix
well. Spread in prepared pan
and sprinkle with reserved
flour mixture. Sprinkle
crushed toffee crunch over
cake batter. Bake in pre-
heated oven for 30 to 35 min-
utes. Cut in squares and serve
warm. Makes 24 to 30 pieces.

CHOCOLATE UPSIDE
DOWN CAKE
Y2 cup chopped pecans

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