COOKING
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27885 ORCHARD LAKE RD, AT 42 MILE
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Muffins
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•
1
61
47 lb.
,
u.s.#1
CALIFORNIA
PISTACHIOS
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Deluxe
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Reg. $4.99
CANDIES (.ED
D NUTS
$2.99 lb.
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$2.99
(MIXE
(WHITE SUGAR)
wt$5.00
lb. purchase
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Mon.-Sat. 9-9
Sun. 12-5
$
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3 lb.19
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Large Selection
of
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)
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$3.99
ed. 'Spread meringue over bot-
tom and sides. Bake for 1
hour. Cool thoroughly.
BRIDGE
MIX
Reg. $3.49
si .99
lb
C HOCOLATE
CHIPS
WALNUT
HALVES (7 PIECES
Reg. $1.59
Reg. $2.49
99'
lb.
ALL HERSHEY
LICORICE TWISTS OR BITES
s169
JUMBO
CASHEWS
SA AO
vir-ri lb.
en( lb.
NOW 7 7
'1.79 lb.
lb.
(
WHITE FLOUR
5 lb.
limit
104
w/$5.00
lb. purchose
=mho 400,
inpy4
Di PY
c GRANDMA SHEARERS c
C t 3 Exp. 4/30/90 POTATOE CHIPS
5'
FF
lb.
ALL FRUIT w
BASE
1-
• Non Dairy • No Cholesterol • Kosher
• No Fat • Low Sodium • 9 Calories per once!
Empire Kosher Featured Food of the Week...
DELICIOUS DELI•SLICES
Special to The Jewish News
W
Just Off Our Production Lines:
Great New Chicken Bologna!
The Most Trusted Name in Kosher Poultry
1989
Empire
1-800-EMPIRE-4
BARBARA KOPITZ
DESIGN ASSOCIATES, INC.
RESIDENTIAL & COMMERCIAL
INTERIOR DESIGN & FURNISHING
Let the skills and expertise of a Design Pro-
fessional help you create YOUR DREAM of a
beautiful interior . . in an efficient and timely
manner.
Oriental Rugs
Today's Pleasure
Tomorrow's Treasure
BARBARA KOPITZ, AS1D
Terry Ellis, Associate Designer
355 S. Woodward, Suite 280, Birmingham
by appointment 644-0700
■
FRIDAY, APRIL 20, 1990
BANANA PUFF
Pastry:
c. water
1 /4 c. butter
1 /2 c. flour
2 lg. eggs
Filling:
2 c. heavy cream
2 Tbsp. sugar
2 lg. bananas, mashed
1 /4 c. creme de cacao,
optional
BARBARA PASH
* Oven Prepared White Turkey Breast
* Smoked Dark Turkey * Smoked White
Breast * Pastrami * Salami * Bologna
84
Blend all ingredients except
cream in a heavy saucepan.
Cook over low heat, stirring
constantly until thick. Cool.
Fold in whipped cream and
pour into cooled meringue
shell. Chill thoroughly before
serving. Can be topped with
more whipped cream if de-
sired. Serves 8.
251 Merrill
Birmingham
(313) 644-7311
Icing:
1 /4 c. powdered sugar
1-3 c. cocoa
1 Tbsp. vanilla
3 to 4 Tbsp. boiling water
Bring water, butter and salt
to boil in a heavy saucepan
over moderate heat. Add flour
all at once, stirring vigorous-
ly with wooden spoon until
dough leaves sides of pan and
forms a ball. Remove from
heat.
Add eggs one at a time,
beating until dough is stiff
and glossy. Set I /3 dough aside.
On a greased baking sheet,
form remaining dough into
one oblong. Bake at 400 for 30
minutes.
With a sharp knife, make
slits along sides of puff 2
inches apart. This will allow
steam to escape. Return to
oven; bake about 7 minutes
longer.
Remove to rack. Carefully
slice off top of puff and remove
any soft dough left inside.
Cool both sections completely.
Whip cream until soft peaks
form; gradually beat in sugar.
Beat until stiff. Fold in mash-
ed bananas and creme de
cacao. Fill puff; replace top.
Combine powdered sugar,
cocoa, butter and vanilla. Add
enough hot water to make a
thin glaze. Pour over puff and
chill at least 1 hour. 0
Chili Recipes: From
Serious To Silly
Now consumers everywhere can finally enjoy the superb flavor of Empire
Kosher's famous fresh delicatessen line, even in areas where there are no
kosher delis! Six fabulous old-world varieties are securely packaged in
convenient, easy-to- open packageS. For the best in quality,
each pack is freshness dated too!
Deli Slices are so convenient to keep on
hand for hearty lunches or elegant enter-
taining Stock up on all six flavors and
please everyone's taste!
Empire Kosher Deli Slices: All great
tasting, all made from naturally grown
turkeys, all low in fat and cholesterol,
and of course, all kosher. Another deli-
cious idea from Empire, the company
that leads the way in kosher con-
venience.
Filling:
4 lg. egg yolks, slightly
beaten
1 /2 c. sugar
3 Tbsp. fresh lemon juice
3 Tbsp. lemon rind,
grated very fine
1/8 tsp. salt
1 c. heavy cream,
whipped
'°D
BUY 2 GET 9 FREE!
P
N
Fruit-Filled
Continued from Page 82
2915 Breton
Grand Rapids
(1400422-RUGS)
hat is a favorite_
regional food? A hot
bowl of chili, of
course.
The American Chemical
Society in Washington, D.C.,
has compiled a little red Chili
Cookbook with more than two
dozen chili recipes. The
recipes were submitted by
members of the American
Chemical Society, a group of
138,000 chemists and chem-
ical engineers.
Chili is also a favorite topic
for Herb and Chris Geltner,
who are compiling their own
chili cookbook. They have 547
recipes but, according to Herb
Geltner, "Anyone with recipes
wishing to have their brews
included in our book, it would
be greatly appreciated, as we
are hoping to reach 600 or
more recipes before attempt-
ing to find a publisher."
Mail your chili recipe to:
Herb and Chris Geltner, 915
Koloa Drive, Merritt Island,
FL 32953.
The following recipes have
been adapted for kosher
kitchens.
TEXAS STYLE CHILI
(FROM GEORGIA)
3 pounds ground chuck
1 pound hot bulk kosher
sausage
3 medium onions,
chopped
4 cloves garlic, minced
1 /4 cup chili powder
2 tablespoons all-purpose
flour
11/2 tablespoons sugar
1 tablespoon ground
oregano
1 tablespoon salt
Two 28-ounce cans whole
tomatoes, undrained
and chopped
Three 16-ounce cans
kidney beans,
drained
Combine ground chuck,
sausage, onion and garlic in
Dutch oven. Cook until meat
is browned; stir to crumble.
Drain. Stir in chili powder,
flour, sugar, oregano, salt and
tomatoes. Cover and simmer
1 hour, stirring occasionally.
Add drained beans, simmer
for an additional 20 minutes.
What temperature do you
like your chili? With this
recipe from Vlasic Foods, you
Continued on Page 86