1
Look for this emblem and
be a name not a number by
shopping
at a member market
MEAT
ALS
DEER
of
the
Detroit
area Retail Kosher
ASSOC.
Meat Dealers Association
COOKING
ME BER
V
DETROIT
RETAIL
KOSHER
ult•ri,
'
POST HOLIDAY SPECIALS
SUNDAY, OCT. 14 THROUGH THURSDAY, OCT. 18
EMPIRE FROZEN
ROCK CORNISH HENSIIIIIII$1.591b.
EMPIRE
CHICKEN & TURKEY POT PIES $
U.S.D.A. CHOICE
1 .4 9
ea.
DETROIT'S
HIGHEST
RATES
CUBED STEAKS IIIIIIIIII$3.691b.
Only at your participating member markets listed below
Cash & Carry — Limited Supply
NEW ORLEANS
KOSHER MEAT MARKET
BERNARD & SONS
KOSHER MEATS
15600 W. 10 MILE RD.
at Greenfield
New Orleans Mall
Southfield 569.1323
Michael Cohen
29214 ORCHARD LAKE RD.
Farmington Hills
851.2788
Bernard Rayber
Food Stamps gladly accepted
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.
This Week's
Specials
Fresh Chicken Legs
99c
Valid from 10/14 - 10/18/90
Fresh Turkey Legs
99c
Valid from 10/14 - 10/18/90
Fresh Thrkey Wings
79c lb.
Valid from 10/14 - 10/18/90
Under the supervision of the Council of Orthodox Rabbis
Dexter Davison Meats
13181 W. 10 Mile
Corner of 10 Mile & Coolidge
Oak Park • 548-6800
Minimum Deposit of $500
12 MONTH CERTIFICATE OF DEPOSIT
Harvard Row Kosher Meats
21780 W. 11 Mile Road
Corner of 11 Mile & Lahser
Southfield • 356-5110
Strictly Kosher
26020 Greenfield Road
101 /2 Mile and Greenfield in Lincoln Center
Oak Park • 967-4222
8.00070
8.143%*
Effective Annual Yield
Compounded Quarterly.
This is a fixed rate account that
is insured to $100,000 by the
Federal Deposit Insurance
Corp. (FDIC). Substantial In-
terest Penalty for early
withdrawal from certificate
accounts. Rates subject to
change without notice.
FIRST
11
SECURITY11
SAVINGS
BANK
L
MAIN OFFICE
88
FRIDAY, OCTOBER 12, 1990
PHONE
33817700
35217700
HOURS:
1600 Telegraph Rd.
(Just South of
Square lake)
The Bright Idea:
Give a Gift Subscription
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THE JEWISH NEWS
ouAt .ous.c
OPPOIMMITY
Pumpkin
Continued from Page 86
bottom and sides of pan with
crumb mixture. Refrigerate
while you prepare filling.
Filling:
1/2 cup superfine sugar
1 cup evaporated skim
milk
1 envelope unflavored
gelatin
1 1/4 teaspoon ground
ginger
1 large egg yolk
1 pound pumpkin puree
3 large egg whites
1 /4 teaspoon cream of
tartar
In a small saucepan, com-
bine Y4 cup of the sugar and
1 /4 cup of milk; sprinkle the
gelatin and ginger evenly
over the surface and let soften
for 5 minutes.
Over low heat cook mixture,
stirring until the gelatin and
sugar dissolve (about 5
minutes). Remove from heat.
In a small bowl beat egg yolk
and remaining milk together,
then slowly whisk in the hot
gelatin mixture. Transfer
back to saucepan and over
low heat stir for 2 to 3
minutes until slightly
thickened; be careful not to
boil or mixture will curdle.
Transfer to large bowl,
blend in pumpkin puree,
cover and refrigerate for 20 to
30 minutes.
In a large bowl of electric
mixer, beat egg whites and
cream of tartar at medium
speed until foamy; slowly add
remaining 1/4 cup sugar and
beat at high speed until
whites hold soft peaks.
With a rubber spatula, fold
the egg whites into pumpkin
mixture and spoon into the
crust. Refrigerate at least 8
hours before serving.
A dessert pizza especially
for children will introduce
this often rejected vegetable
in a new light.
PUMPKIN PIZZA PIE
Makes two 12-inch pies.
Favorite Peanut Butter
Cookie Dough
2 pizza pans (12 or 14
inches round)
2 cups cooked, pureed
and drained pumpkin
1/2 cup drained
applesauce
1/2 cup sweetened
condensed milk
Assortment of decorative
food toppings: raisins,
popcorn, marsh-
mallows, sliced fruits
and condensed milk.
ASSEMBLING PIZZA
1. Slice peanut butter cookie
dough into 1/2-inch thick
rounds and closely place
around the bottom of a 12-
inch pizza pan. They will ex-
pand and connect. Press
together obvious large
openings.
2. Bake in oven at 350
degrees for 12 to 14 minutes.
If center is soft return to oven
for 2 to 3 additional minutes.
3. While dough is still warm
use a pizza cutter or knife and
cut wedges into 8 large, 12
medium or 16 small slices.
(Cookie dough will break if
cooled when cut).
4. Remove pumpkin mixture
from refrigerator and divide
in half for each pie. Using a
rubber spatula spread evenly
but leaving an exposed edge
of cookie crust with cut
markings.
5. Pour 1 to 2 tablespoons of
condensed milk on top to
resemble melted cheese.
6. Create hair with popcorn,
eyes can be made with
banana circles and raisins,
ears made from a slice of
canned pineapple cut in half
etc.
etc.
Use
your
imagination.
7. Return to heated oven for 5
minutes more. Serve warm or
cool.
.
FAVORITE PEANUT
BUTTER COOKIE
DOUGH
% pound butter or
margarine
% cup unsulfured
molasses
1 cup light brown sugar
2 eggs
2 teaspoons baking soda
plus 2 teaspoons
warm water
1 cup peanut butter with
no-salt or sugar
added
21/2-3 cups unbleached
flour
% cup oat bran
Cream together butter and
sugar in electric mixer at
medium speed. Mix baking
soda in warm water and add
to mixer with eggs, molasses
and sugar. Beat for 3 minutes
at low speed. Change to
dough hook. Mix 2Y2 cups
flour and Y2 cup oat bran
together and alternately with
peanut butter add to sugar
mixture. This mixture
becomes stiff.
Flour hands and board. Sep-
arate dough into 2 portions
and shape into 2 log rolls
(about 3-inches round by
10-inches long). Wrap tightly
with plastic wrap and refrig-
erate for at least 2 hours or
overnight. (Can be frozen)
Drain applesauce and
pumpkin puree in coffee
filters placed in strainers over
a bowl for at least 2 hours or
overnight • covered in
refrigerator.
Mix drained applesauce,
pumpkin puree and con-
densed milk in a bowl and
refrigerate. ❑