FOOD

a
or

PRICES GOOD SEPT. 20 THRU SEPT. 23

FORMERLY
STOCKERS
MARKET.,

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1-696

0

Bob Saks)

No

5

Desserts

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Continued from Page 80

(Fresh Approach

•

"IN THE
DRAKESHIRE PLAZA"

MEATS , PRODUCE & DELI

35243 Grand River • Farmington

CSTORE HOURS

in the Drakeshire Plaza across from Bob Saks • PHONE 442.2160 MON•SAT 9 tO 8
SUN 10 • 5

KRAFT

BUY 1, GET I FREE!
STUCCHI'S
FROZEN YOGURT

MAYONNAISE

• RASPBERRY CHOCOLATE•SWISS CHOCOLATE ALMOND
•CHOCOLATE CHOCOLATE CHIP•MOCHA CHIP
•TOFFEE CRUNCH•VANILLA CHOCOLATE CHIP

2

PINT $
CTNS.

49

32-0Z. $ I

JAR

HOLSTEIN STRIPS

SLICED
FREE

LIMIT 2
PLEASE

IDAHO
POTATOES

U.S.D.A. GOVT INSPECTED

10-lb.
AVG.

69

$ 99

If $1 59

BAG

• • • • • • • • •
TOYOTA ••
••
BOBSAKS
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• • • • • • • • • • • • • • • • • • • • • • • • • O. • •

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Twin Cam 16V EFI Eng.
• • • 2.2
Front Wheel Drive
• • Rear Window Defogger
Watch Out for Toyota's
• • Intermittent Wipers
Falling Prices on
Center Console
• • • Air
Remaining '91s!
Conditioning
• • Deluxe ETR Radio w/4 spkrs.
And Much More!
•
*Just add adv., dest. tax, title & fees
•
•
35200 Grand River
•
OPEN
Farmington Hills t
SATURDAY
•
11.4
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•• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

The All New
'92 CAMRYS
Are Here!

478-0500

i rio

For The Finest Quality
Diamond Settings and Gold Jewelry
With Distinctive Styling...

DAR4I<JIAN
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7,6

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Atav /114

Franklin Center Bldg • Suite 100 • 29100 Northwestern Hwy • Southfield • 356-7140
Advance Bldg • Suite 300 • 23077 Greenfield at Nine Mile • Southfield • 557-0616

82

FRIDAY, SEPTEMBER 20, 1991

181 S. Woodward Ave.
Birmingham, MI 48009

642-1690

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5 tablespoons cold water
(some brands of flour
may need more
water)
Glaze:
1/2 cup confectioners'
sugar
1 tablespoon milk
1 /4 teaspoon vanilla
For filling, combine apples
and water in small saucepan.
Cook and stir on high heat
until mixture comes to a boil.
Reduce heat to low. Simmer 5
minutes. Stir in brown sugar,
cinnamon and nutmeg. Sim-
mer 5 minutes, stirring fre-
quently. Combine flour and
granulated sugar. Stir into
apple mixture. Bring to a boil.
Boil one minute. Stir in but-
ter. Set aside.
For pastry, spoon flour into
measuring cup and level. Mix
flour and salt in medium
bowl. Cut in shortening using
pastry blender (or 2 knives)
until all flour is blended in to
form pea-size chunks. Sprin-
kle with water, one table-
spoon at a time. Toss lightly
with fork until dough will
form a ball.
Heat oven to 425 degrees.
Divide dough in half. Roll
each half to 1/16-inch thick-
ness. Using lid from a 3-
pound Crisco can as pattern,
cut six 5 1/4-inch circles from
each half. (Reroll as
necessary.)
To assemble, place about 1
tablespoon apple filling on
each dough circle. Moisten
edges with water. Fold pastry
over filling, bringing outer
edges together. Press with
tines of fork to seal edges.
Place turnovers on ungreased
baking sheet. Prick tops with
fork. Bake for 20 minutes or
until golden brown. Cool 10
minutes on wire rack.
For glaze, combine confec-
tioners' sugar, milk and
vanilla in small bowl. Stir
well. Drizzle over turnovers.
Serve warm or cool. Makes 12
turnovers.
Note: Any canned fruit pie
filling can be substituted for
fresh apple filling.

BLUEBERRY SLUMP
Sauce
3 cups fresh or thawed
frozen blueberries
1 cup water
% cup sugar
11/2 teaspoons lemon juice
1 /4 teaspoon cinnamon
Dumplings
1 cup all-purpose flour
1 /4 cup sugar
1 teaspoon baking
powder
Y4 teaspoon salt
1 /4 teaspoon grated lemon
peel
1 /4 cup vegetable
shortening
1 /3 cup milk

1. For sauce, combine blue-
berries, water, 1/2 cup sugar,
lemon juice and cinnamon in
large saucepan. Bring to a
boil. Cover and reduce heat to
low. Simmer 5 minutes. Set
aside.
2. For dumplings, combine
flour, 1/4 cup sugar, baking
powder, salt and lemon peel in
medium bowl. Cut in shorten-
ing using pastry blender (or 2
knives) until coarse crumbs
form. Stir in milk just until
flour is moistened. Drop 6
heaping tablespoonfuls of
dough onto simmering blue-
berry mixture to form 6 large
dumplings. Cover pan tightly.
Simmer 15 minutes without
lifting cover. Remove from
heat.
3. Spoon dumplings into 6
individual serving dishes.
Spoon hot fruit sauce over
each dumpling. Top with
cream, whipped cream or ice
cream, if desired.

STRAWBERRY
SHORTCAKE TORTE
Shortcake
2% cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking
powder
ih teaspoon salt
1 /2 cup vegetable
shortening
1 egg, beaten
3 /4 cup milk
Filling
1 quart strawberries,
hulled
Sugar
1 cup (% pint) whipping
cream, whipped
1. Heat oven to 425 de-
grees. Grease two 9-inch
round cake pans with
shortening.
2. For shortcake, combine
flour, sugar, baking powder
and salt in medium bowl. Cut
in shortening using pastry
blender (or 2 knives) until
flour is blended to form pea-
size chunks. Make well in
center. Combine egg • and
milk. Pour mixture into well.
Stir with fork 25 to 30
strokes, until just moistened
and dough clings together.
3. Turn dough onto lightly
floured surface. Knead lightly
15 to 18 times. Divide dough
in half. Pat each half evenly
into bottom of pans using
floured fingertips.
4. Bake shortcakes for 14
to 16 minutes, or until lightly
browned. Loosen edges with
spatula. Remove from pan.
Cool right side up on cooling
rack.
5. For filling, slice straw-
berries. Sweeten with sugar
to taste. Allow to stand until
juice develops (about 30
minutes).
6. rlb assemble, place one
layer on serving plate. Ar-