COOKING I

THE WEEK'S I SPECIALS

PRODUCE DEPT.

OPEN
24
HOURS

4395 Orchard Lake Rd.
Crosswinds Mall
626-0022

1ST SHIPMENT!
CALIFORNIA

ROM Mon. 7 am.

WE STILL HONOR
DOUBLE COUPONS
UP TO 50°

980

CANTALOPE

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

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

15 Count
Size

Frozen Pastry Dough
Better Than Homemade

ILENE SPECTOR

Special to The Jewish News

1 GROCERY DEPT. I

MEAT DEPT. I

EVIAN
MINERAL SPRING

EMPIRE FRESH KOSHER

CHICKEN BREAST

WATER

50.7 0$
Bottle 1

BONELESS & SKINLESS

.49

I DELI DEPT.

I GROCERY DEPT. 1
PILLAR ROCK

I

SINAI KOSHER

TUNA

TURKEY BREAST

$5.69,,

WATER OR OIL

1 lb. $11
Pkg.

IMPORTED FROM ISRAEL

ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.

Limit

■ 1 912 cans

A

We Accept Vim, And

SEE STORE FOR DETAILS.

MasterCard

V

Prices & Items In This Ad Effective Fri., June 8 Thru June 14, 1990

We Carry
Motor City
Muffins

ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD, AT t2 MILE

553-2165

VOORTMAN COOKIES

SALE

$1.19 lb.

79 4

lb.

FANNY FARMER CHOCOLATES

POTATO
CHIPS

At Discount Prices

$1.09

99 4 SALE!

PRETZELS

No Salt & Salt, Reg. $1.29 lb. •

7 oz. bag
Reg. $1.59

99'

ANN RASKAS

TACO CHIPS & TORTILLA CHIPS dar

Reg. $2.99 lb.

JELLY
DEANS

CAPE
COD

We are now carrying

Reg.
$1.79 lb.

M & M's
Pastel Almond,„
Plain & Peanut

NOW $ 1.99

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

We honor all other
competitor coupons

CANDY

12 oz. pkg., Reg. $1.29 • • • 7

CHEESE CRUNCH

Reg. $1.99 • •

lb.

—

COUPON

,

994

b.

NOW

$2.79 P).

OAT BRAN

PRETZEL
NUGGETS

ROTINI

Reg. $1.79 lb.

NOW $41.29

. 99'

• • • •

MIXED
VEGETABLE

SESAME STICKS

All Flavors
Reg. $4.99

4 .59

lb.

lb.

[

■••■ . 11•11.,71MIO•nignito 1
_ ,

`,==7,11/11.L .211.1/1127 .21.111116 .1.11:111•,

COUPON

inn. y4.-0

BRING THIS AD IN

AND RECEIVE

$1.00 OFF

76

FRIDAY, JUNE 8, 1990

On any
purchase of
$8.00 or more

DIPV

1 I

Expires 6-22-90
ALL FRUIT
BASE

DUY 2 GET I FREE!

• Non Dairy • No Cholesterol • Kosher
i• No Fot • Low Sodium • 9 Calories per ounce

T

here are, in my
opinion, very few
recipes that are not
better when homemade
"from scratch." Frozen puff
pastry and phyllo leaves, or
sheets, are two of the
exceptions.
Admittedly, I tried puff
pastry once after taking a
class which included many
complicated desserts. It seem-
ed easy compared to the last-
minute Baked Alaska and the
oh-so-sensitive souffles. But
my memories include runn-
ing home every few hours to
pamper and roll the dough. I
had an easier time
housebreaking my puppies.
Phyllo dough is so very thin.
(My mother used to call it
"onion skin typing paper"
dough.) I am reminded of the
stories from "the old country"
about women stretching and
pulling the dough for hours
across large dining room
tables to get it as thin as
possible.
After trying the frozen vari-
eties, I found them not only
acceptable but perhaps even
superior to homemade. They
can also allow you to become
creative in the kitchen
without much effort. You
would be surprised what one
can roll, stuff or layer in these
versatile pastries. Here are
some examples that may in-
spire you to create new
recipes of your own.

CHICKEN
WELLINGTON

6 small chicken breasts,

split, skinned, and
boned
1 medium onion, thinly
sliced
1 medium carrot, thinly
sliced
3 cups water
11/2 cups dry white wine
3 chicken bouillon cubes
Mushroom Filling:
1 lb. sliced fresh
mushrooms
2 green onions, thinly
sliced
1 Tbsp. butter
2 1O-oz. pkgs._frozen
patty shells, thawed
Sherry Sauce:
poaching liquid
1 Tbsp. water
1 Tbsp. cornstarch
3 egg yolks
3 Tbsp. dry sherry
Combine water, wine, car-
rot, onion, and bouillon in a
large heavy saucepan. Sim-
mer, covered, for 15 minutes.

Poach the chicken in this li-
quid for 15 minutes. Reserve
liquid, cool, cover and chill
chicken. For filling; saute
mushrooms and green onion
in melted butter, stirring un-
til liquid evaporates and mix-
ture is lightly colored. Cool,
cover and chill. For each piece
of chicken, roll out a thawed
patty shell on a floured board
to make an 8-inch circle.
Spoon 1 Tbsp. mushroom
filling in the center and set
chicken on top. Enclose in
pastry. Place Wellingtons
with folded side down on an
ungreased baking sheet.
Cover and chill. Bake at 425
degrees, uncovered on lowest
rack of oven for 10 minutes.
Move pan to highest rack, and
bake about 10 minutes more
or until pastry is golden
brown. Serve with sherry
sauce. For sauce: strain
poaching liquid and boil un-
covered over high heat until
reduced to 2 cups. Stir
together the water and corn-
starch. Add to poaching liquid
and stir until sauce thickens
and boils. Beat yolks with
sherry. Stir a tablespoon of
hot poaching liquid into the
yolk mixture and whisk.
Repeat. Then add egg yolk
mixture to poaching liquid,
whisking constantly. Cook,
stirring constantly, until
thickened.
8 to 12 servings. (Sauce may
be prepared in advance and
reheated in double boiler.)

ARTICHOKE AND
PARMESAN PHYLLO
PASTRIES

3 6-oz. jars marinated
artichoke hearts
1 small clove garlic
3 /4 cup Parmesan cheese,
divided
12 16-by-12 inch sheets of
phyllo dough
Stack the phyllo between
sheets of waxed paper and
cover with a damp towel.
Preheat oven to 375 degrees.
Drain artichokes, reserving
the marinade. In food pro-
cessor, blend artichokes,
garlic and Y2 cup cheese.
Lightly brush 1 sheet of
phyllo with marinade and
sprinkle with 2 teaspoons of
remaining cheese. Cover with
another sheet of phyllo and
lightly brush with marinade.
Using a sharp knife, halve the
sheets lengthwise; then cut
crosswise into thirds — about
6- by 5-inches. Working with
one section at a time, place a
rounded teaspoon of the arti-
choke filling in the center.
Gather the corners of the

Continued on Page 78

