COOKING

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD.

•

851.9666

EAT SMOKED FISH-LIVE BETTER

F R E E

HAND CUT NOVA LOX
BUY Y2 LB. OR MORE
GET Y4 LB.

FREE

FRESH SMOKED

LARGE
WHITE FISH

$ 4 99 lb.

BUMBLE BEE

TUNA

SOLID WHITE MEAT

WATER
OR
OIL

$

25

LIMIT 6

can

SMOKED

SABLE NOSH
TAILS

$ 1 LIMIT
99
lb.
3

FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX

SPECIALS OCT. 5-6-7 3 DAYS ONLY

Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354.6060

f

i
Look for this emblem and
c am
be a name not a number by
shopping at a member market
mums s
of the Detroit area Retail Kosher
Assoc.
Meat Dealers Association

ME BER

DETROIT
RETAIL
KOSHER

,

mum

SUKKOT SPECIALS

4 DAY SPECIALS
SUNDAY, OCT. 7th THROUGH WEDNESDAY, OCT. 10th

EMPIRE OVEN READY

BAR IQ. TURKEYS

nom woo ove $ 111•691b.

EMPIRE

CHICKEN & TURKEY FRANKS $1.19 lb.
YOUNG BEEF LIVER samm $ 11•161b.

WE WILL BE CLOSED THURSDAY, OCTOBER 10th,
FOR SIMCHAT TORAH
(THE REJOICING IN THE TORAH)

NEW ORLEANS
KOSHER MEAT MARKET

15600 W. 10 MILE RD.

at Greenfield
New Orleans Mall
Southfield 569-1323
Michael Cohen
Food Stamps gladly accepted

BERNARD & SONS
KOSHER MEATS

29214 ORCHARD LAKE RD.
Farmington Hills
851.2788
Bernard Ra ► ber

OUR MEMBER MARKETS FEATURE THE FINEST OF EMPIRE
AND ADAS KOSHER POULTRY, BROUGHT IN FRESH DAILY.
ALSO PLEASE NOTE THAT OUR MEMBER MARKETS DO NOT
PRE-PACKAGE OUR MEATS AND POULTRY BECAUSE YOU,
THE CONSUMING PUBLIC, HAVE THE RIGHT TO SELECT
YOUR MEAT AND POULTRY FROM A DISPLAY COUNTER.

88

FRIDAY, OCTOBER 5, 1990

the GOOD FOOD CO.
74 W. Maple at Livernois

The Largest
DISCOUNT

Natural Foods Market
in the Midwest

ses

NOW OPEN!
Good Food Cafe & Deli...
Salads, Soups,
Sandwiches & Entrees
Fresh Daily!
Natural Foods with
A Gourmet Touch...
Sit-down or Carry-out.

OPEN: Mon-Sat 9-9 • Sun 10-6
362.0886 in Troy

WE SHIP
FURNITURE

Waging Rope

6453 FARMINGTON ROAD
W. BLOOMFIELD

855-5822

MAPLE (at CRANBROOK)
BIRMINGHAM

433-3070

Cake Recipes
Use Olive Oil

Pompeian, Inc. is an 80-
year old Baltimore, Md.,-
based importer, bottler and
distributor of olive oil pro-
ducts and red wine vinegar.
A new booklet entitled
"How to Change Your Oil" is
available to consumers re-
questing practical informa-
tion on applications for olive
oil in daily cooking. Sugges-
tions for use in poultry, sea-
food, stir fries, vegetables,
pastas and salads are includ-
ed along with new recommen-
dations for baking and cakes.
For booklet, write to: Porn-
peian, Inc., 4201 Pulaski
Highway, PO Box 8863, Bal-
timore, MD 21224.
Following are dessert rec-
ipes from Pompeian:

JEWISH APPLE CAKE
apples, peeled &
sliced
2 tsp. cinnamon
21/4 cups sugar
3 cups flour
1 tblsp. baking powder
1 cup pure olive oil
4 eggs
1/2 cup orange juice
1/2 tsp. salt
2% tsp. vanilla
In medium bowl, combine
apples with cinnamon and Y4
cup of the sugar. Set aside.
In a large bowl, combine the
remaining sugar with flour,
baking powder, olive oil, eggs,
orange juice, salt, and vanilla.
Beat until batter is smooth.
Grease a 10-inch tube pan,
a Bundt pan, or two 8-inch
square pans. Pour a small
amount of batter into the bot-
tom. Place a layer of apple
slices on top. Continue layer-
ing in this fashion, ending
with a layer of batter. When
using square pans, end with
a layer of apples. Bake at 350
for 1 1/2 hours or until cake
tests done. Square pans can
be baked less — about an
hour. Cool in pan 30 minutes
before turning cake onto rack
to cool.
POUND CAKE
3 /4 cup extra light olive oil
1/2 tsp. grated orange peel
3 /4 cup sugar
1 tsp. vanilla
3 eggs
1% cups flour
1 /2 tsp. baking powder
1 /4 tsp. salt
Whisk olive oil and orange
peel until frothy; gradually
add sugar. Beat until light,
approximately 3 minutes at
medium speed. Add vanilla,
then eggs (one at a time),
beating well after each addi-
tion. Sift together dry ingre-
dients, stir in.

4-6

Grease bottom of a 9x5x3
loaf pan. Pour batter into pan,
tap pan to release any trap-
ped air bubbles. Bake at 350
degrees for 40 minutes or un-
til done. Cool in pan. Sift
powdered sugar over top of
cake.

CARROT CAKE
1 cup extra virgin olive
oil
1 cup coconut
1 cup chopped walnuts
1 cup crushed pineapple
4 medium carrots,
shredded
1 cup brown sugar
1 cup granulated sugar
3 eggs
1/2 tsp. salt
2 tsp. vanilla
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
Grease a 9x12 rectangular
pan or a 10-inch springform

pan. In medium mixing bowl,
combine olive oil, pineapple,
carrots, sugars, eggs, salt, and
vanilla. Mix well with a wood-
en spoon.
Sift together all dry ingre-
dients. Stir dry ingredients
into carrot mixture. Add wal-
nuts and coconut. Mix com-
pletely and pour batter into
greased pan.
Bake in 375 degree oven for
50 minutes. When cool, frost
cake with favorite cream
cheese icing, or dust with
powdered sugar.

PUMPKIN BREAD
3% cups flour
3 cups sugar
2 cups pumpkin
4 eggs
1 cup pure olive oil
2 /3 cup water
3 tsp. cinnamon
3 tsp. nutmeg
2 tsp. baking soda
1% tsp. salt
% tsp. ginger
3 /4 cup walnuts
Mix all ingredients togeth-
er in large bowl. Grease 2 me-
dium or 4 small loaf pans.
Pour batter into pans. Bake at
350 degrees for 50 minutes, or
until done. Check with a
toothpick for doneness. ❑