I COOKING I OPEN NEW YEAR'S DAY 7 a.m.-11 p.m. I OPEN EVERYDAY 7 a.m. to 11 p.m. WE ACCEPT ALL BULK FOOD STORE COUPONS WEST BLOOMFIELD STORE ONLY ERIC/±.11 SAVE BULK FOOD ICHOCOLATE I 1 I ALMONDS WEST BLOOMFIELD STORE ONLY CALIFORNIA NATURAL WE ACCEPT PISTACHIOS I 6698 ORCHARD LAKE RD West Bloomfield Plaza *at 737.1610 =Dm e Limit 2 • Expires 1-5-91 • JN FOOD COUPON • • 11 • P WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY • • STREIT'S ( GOLD RAISINS 994 ,b. - 1 Expires 1-5-91 • • Limit 2 lbs. • Expires 1-5-91 • JN AMERICAN BULK FOOD COUPON AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY Limit 6 Pkgs. • VOORTMAN COOKIES I TREIT MATZO'S • SALT • UNSALTED 401 11 OZ. BOXES v%..1 • t r Limit 3 Boxes • Expires 1-5-91 • I • 89* lb. Limit 2 lbs. • Expires 1 - 5 - 91 • JN AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY OATS COFFEE I I • RFGULAR • WATER PROCESS DECAF • QUICK • ROLLED 29* $3.99 • Limit 2 lbs. • Expires 1-5-91 • JN Limit 6 lbs. • Expires 1-5-91 • JNOIF AMERICAN BULK FOOD COUPON ANDRE AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY 1 • AMERICAN BULK FOOD COUPON ellinum FRESH ROASTED I Limit 2 lbs. Expires 1-5-91 JN AMERICAN BULK SOUP MIXES WGzi 2/$1.00 • 11$1.991b. FREIXENET 1 1 • WEST BLOOMFIELD STORE ONLY CARL REH ICHAMPAGNEI 'CHAMPAGNE' ILIEBRAUM-1LCH• I ■ $2.39 7:11 !® $4 ■ 887,4 1 $199 750 I 411 40/e • • Limit 12 • Expires 1-5-91 • JN AMERICAN BULK FOOD COUPON .." ml. . Limit 12 • Expires 1-5-91 • JN 1,2): • Limit 12 • Expires 1-5-91 • JN AMERICAN BULK FOOD COUPON AMERICAN BULK FOOD COUPON 0 BAGEL DELI & PRODUCE CO. 6088 W. MAPLE AT FARMINGTON RD. • 851.9666 EAT SMOKED FISH-LIVE BETTER FINEST SMOKED FISH & DELI TRAYS WE SPECIALIZE IN HANDCUT NOVA LOX SPECIAL - DEC. 28-29-30-31 4 DAYS ONLY 66 FRIDAY, DECEMBER 28, 1990 Savory Pies Make Succulent Meals ETHEL G. HOFMAN Special to The Jewish News M y friend Reba is blessed with chil- dren and families who all live within a few blocks of each other. On a re- cent afternoon, I found this 60-years-young grandmother up to her elbows in flour, roll- ing perfect pastry on her but- cher block table. Two trays of richly browned Cornish pasties were cooling on the counter, another two trays were cooking in the oven. When I walked in, she was well into the apple pies. This must have been how it was in past generations, I thought, when one of the housewife's goals was to transform cheap ingredients into succulent, hearty meals to satisfy her whole family. For our ancestors, basics such as flour and fat formed the foundation of such tradi- tional dishes as the dump- lings in cholent and knaid- lach. Delicate pastry, which required a finer-milled flour, was regarded as food for the rich. Not so anymore. All purpose flours and/or pastry flour are cheap and plentiful. But speed is of the essence and the cost of storebought, prepared pastry is well within the budget of the average homemaker. But call it what you will — nostalgia or the satisfaction of turning raw in- gredients into something delicious to eat — I haven't tasted storebought pastry that comes close to the tex- ture and flavor of homemade. Besides, mixing from scratch means that ingredients may be added to make a pastry unusual; and braids and leaves made from pastry scraps may elevate a dish from the ordinary to the spectacular. Tips for Perfect Pastry: • Work in a cool kitchen. If warm, allow extra chilling time. • Add just enough ice water to bring dough together. (To make ice water, cover ice cubes with cold water and pour off as needed.) • Knead dough lightly. Don't pound as in bread dough because this makes pastry tough. • When lining a pie plate or topping a pie, don't stretch Ethel Hofinan is a writer in Pennsylvania. pastry or it will shrink as it cooks. • If pastry edges brown before filling is cooked, cover lightly with foil to prevent burning. • If you own a marble slab, use it to roll out pastry. • Dust surface and rolling pin (rather than pastry) with just enough flour to stop pastry from sticking. To Assemble a Pie: • Roll out chilled pastry on lightly floured surface. Cut a narrow strip to fit around the edge of the pie dish. • Spoon filling into dish. Cover filling with rolled pastry and cut to fit dish. • Brush pastry strip with water and place, wet side down, on pastry topping. Press lightly to seal. • Decorate with pastry trimmings. Make a couple slashes with scissors or knife in top of pie for steam to escape. • To bake a pie topped with shortcrust pastry, preheat oven to 375F. Brush with beaten egg to glaze and bake for 30-35 minutes until golden. ALL-PURPOSE SH ORTC RUST PASTRY 2 cups all-purpose flour 1 /4 teaspoon salt 2 /3 cup margarine, chilled 4-5 tablespoons ice water Place flour and salt in food processor bowl. Cut in mar- garine and process, using pulse method, until mixture is like fine breadcrumbs. Add just enough ice water to bind. Turn onto floured surface and knead lightly. Cover with wax paper and chill for 20 to 30 minutes. Less Washing-up Method: In a bowl, cut margarine into flour and salt. Rub with fingers to fine breadcrumb consistency. Add water as above. Variations: Cream Cheese Continued on Page 68