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