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The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

April 20, 1990 - Image 84

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-04-20

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

COOKING

ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD, AT 42 MILE

We Carry
Motor City
Muffins

553-2165

We honor all other
competitor coupons

VOORTMAN
COOKIES

$



1

61

47 lb.

,

u.s.#1

CALIFORNIA
PISTACHIOS

2.99

Go Lightly or Edo

Deluxe

Sugarless or Low Sugar

Reg. $4.99

CANDIES (.ED

D NUTS

$2.99 lb.

No Peanuts

$2.99
(MIXE

(WHITE SUGAR)

wt$5.00
lb. purchase

• Figs • Apricots
• Raisins • Prunes

Mon.-Sat. 9-9
Sun. 12-5

$

Reg. $1.49 lb.

3 lb.19
Limit

Large Selection
of
Dried Fruits

)

Reg.

Reg. $5.99

$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

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