1FOOD I
FREE!
Manischewitz®
Zayde's Place
1991 PASSOVER RECIPE GUIDE.
And Receive 400 in Coupons
Our free 1991 Passover Recipe Guide is now available! And we at Manischewitz
hope it will become a helpful part of your holiday celebration. Our Guide features
two menu suggestions plus special recipes for dishes like Stuffed Rock Cornish
Hen, Apple Fritters, and Chocolate Nut Crisps.
You'll also find a 150 coupon for any size Manischewitz Potato Kugel Mix and a
250 coupon for any Manischewitz Cake Mix or Muffin Mix. Send for your free
copy now and have a very happy and Kosher Passover!
COUPONS EXPIRE APRIL 4, 1991
r-
Mail coupon to: RECIPE GUIDE, P.O. BOX 484A, JERSEY CITY, N.J. 07303-0484
Please send the FREE 1991 Manischewitz Passover Recipe Guide to:
Name
Address
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Zip
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Offer good while supply lasts. Allow 4 to 6 weeks for delivery.
Look for this emblem and
be a name not a number by
shopping at a member market
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the GOOD FOOD CO.
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EMPIRE FRESH
CHICKEN BREASTS With Wings attached2.59 pkg.
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........$1.29
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...........,$3.59
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74
FRIDAY, JANUARY 11, 1991
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Continued from Page 72
Jewish patrons, Mr. Remer
said.
The busiest days are
usually Sunday and Thurs-
day night, "when we serve a
charbroiled pickerel fresh
from Lake Erie," Mr. Remer
said. "It's wonderful."
Some of the most frequent
customers at Zayde's Place
are a Polish-Catholic couple
and their children who, in
addition to eating at the res-
taurant, regularly purchase
chickens and baked goods.
Zayde's Place includes a
bakery with challah,
cookies, pies, strudel and
other sweets, and prepares
party trays and wedding
cakes.
Though its Jewish com-
munity is small, some 230
Toledo residents keep
kosher, Rabbi Garsek said.
Whether the Toledo com-
K
munity will be able to sus-
tain Zayde's Place is the
question. Mr. Remer said his
business is struggling, and
he's giving it another six
months to succeed.
"The restaurant business
is much, much harder than I
ever dreamed," he said.
A longtime Toledo resi-
dent, Mr. Remer is the
father of three sons, one of
whom works at Zayde's
Place.
His daughter, Reva
Weinberger, hasn't been in
the United States since
December 1989, so she has
yet to eat at the restaurant,
he said. ❑
=(
Some Brownies
'To Die For'
ILENE SPECTOR
Special to The Jewish News
N
othing beats the fra-
grant aroma of home-
made chocolate
brownies baking in the oven.
It fills the air with those old-
fashioned memories that few
desserts can duplicate. And
what could be more versatile
than a recipe that can be a
dessert, snack or gift?
According to statistics, each
American consumes approx-
imately 10 lbs. of chocolate
per year. My guess is most of
that is in brownies. A few
years ago I had to test about
50 brownie recipes for a
newspaper contest. This not
only qualifies me as a
brownie maven but my fami-
ly felt like experts, too.
My very best version is ac-
tually doctoring up a familiar
boxed brand. But I sometimes
utilize my blender or hand
mixer for more serious under-
takings. I always try to keep
a variety freezer-ready for a
delicious "make your own
brownie sundae" bar. I'm
sharing with you my top
choices and if you never try
any new ones but these, you
will be pleased every time.
Promise.
OUTSTANDING
MARBLE BROWNIES
6 oz. cream cheese,
softened
4 Tbsp. butter, softened
2 /3 cup sugar
2 eggs
6 Tbsp. flour
1 tsp. vanilla extract
1 pkg. (1 lb.) Duncan
Ilene Spector is a Baltimore,
Md., writer.
Hines Brownie mix
1 cup finely chopped
walnuts (optional)
In a small bowl, cream the
butter, cream cheese and
sugar. Add eggs, beating well
on low speed. Add the flour
and vanilla. Make chocolate
recipe according to box direc-
tions. Grease a 9-inch square
baking pan. Start with a
layer of half the white batter
on bottom. Use half the choc-
olate then remaining white,
ending with chocolate. Mar-
ble with a butter knife. Bake
in preheated 350° oven for ap-
proximately 45 minutes, un-
til just slightly brown on
edges. Cool thoroughly before
removing from pan.
GREAT PLAIN
BROWNIES
1 cup butter
1 cup white sugar
1 cup brown sugar
3 /4 cup cocoa
3 large eggs
1 cup flour
tsps. baking powder
11/2 tsps. vanilla
1 cup chopped walnuts
(optional)
Melt the butter. Add the
sugars and cocoa and blend
well. Beat in the eggs, one at
a time. Combine the flour and
baking powder and stir into
mixture. Stir in nuts, if
desired. Pour into a greased
13-by-9-inch baking pan.
Bake in a preheated 350 oven
for 30 minutes. Cool thor-
oughly before removing.
These may be frosted, if
desired.
WALNUT SQUARES
From the new cookbook
Chocolat by Alice Medrich.
Continued on Page 76