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HAMILTON
ERICAN
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6698 ORCHARD LAKE RD.
West Bloomfield Plaza
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WITH PURCHASE OF ONE POUND
737.1610
Limit 1 lb. FREE • Expires 10-3-91 • JN
"MI VIIR
WEST BI •
YELLOW El
POPPING CORN
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Cald
M I :1 NEI LIM NI VIM DMPT•111
SKIPPY PEANUT I
CONCORD
!BUTTER COOKIES! I GRAPE WINE
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$ 750 MI.
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1
BARTONS
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I CHOCOLATE SAMPLERS'
A•td
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-
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dot
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Assorted I
Varieties
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.
5 VARIETIES
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1p
k
•
2/ 1
AMERI
241
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Jarl
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AN BULK FOOD COUPON
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Manischewitz
'MATZO BALL MIX U
©
9 9 ° 5 Oz.
Box.
011111
44 -4 .3
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•
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KRISPY
BRACHS
79'
14 Oz. Pkg.:
1
11111
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994
PORTUGUESE
• Vegetable Oil • Tomato Sauce'
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FANCY MAMMOTH
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'CHOCOLATE RAISINS' I THOMPSON RAISINSI I
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$
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AMERICAN BULK FOOD COUPON
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# 113 . 1
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YOSI'S -,\Dz
GLATT mART
Full Service Glatt Kosher Butcher
Tiffany Plaza
32839 Northwestern Highway (1 block southeast of 14 Mile)
855-8830
70
FRIDAY, SEPTEMBER 27, 1991
I
RAW HALVES
9 9 I 8
$3.99
AMERICAN GOURMET
4.41
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• 4.38 Oz.'
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CALIFORNIA
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ISRAEL
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H
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GEFILTE
FISH
PRODUCT
OF
g 1
Special to The Jewish News
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KE DEM
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14Oz
ETHEL G. HOFMAN
AMERICAN BULK
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Delicious
$ 1.79
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90
GRADE AA
ONE POUND
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I tit
Honey-Sweet Treats
For Hoshanah Rabbah
EGGS
WEST BLOOMFIELD STORE ONLY
VISA
miewool
FOOD
oshanah Rabbah is
the seventh and last
day of Sukkot. It is
considered by some authori-
ties to be the day which
marks the conclusion of the
High Holiday period and the
last day when any unfavor-
able judgments of Yom Kip-
pur may be reversed.
Traditionally, sweet dishes
are eaten to ensure that the
coming year will bring happi-
ness and joy to each indi-
vidual. Israel is often referred
to as the "land of milk and
honey" and honey is a fav-
orite ingredient at this time
of year — for example, the ap-
ples and honey served at the
Rosh Hashanah table.
Because honey is about 25
percent sweeter than table
sugar, less is needed to make
foods appealing. Although
most honey in the United
States is sold in liquid form
for ease in cooking, look for
other varieties.
Creme or spun honey is
finely crystallized. All honey
will form crystals in time but
the crystallization of creme
honey is controlled so that at
room temperature, it can be
spread like butter.
Comb honey is gold-colored
with the honey contained in
the cells of the honeybee's
wax comb. The comb is edible.
Cut comb refers to honey
which has chunks of comb
honey in the jars.
All honey should be stored
at room temperature. If crys-
tals form, dissolve by stand-
ing the jar in warm water or
microwave 1 cup honey in a
glass container on High for 2
to 3 minutes, stirring every
30 seconds.
For cooking, choose a
strongly flavored honey for
spreads and recipes where a
distinctive taste is desired.
Mild honey is best to sweeten
only.
Honey cannot be substi-
tuted for equal parts sugar in
every recipe. For best results,
use recipes especially devel-
oped for honey.
The recipes below come
courtesy of the National
Honey Board and have been
adapted for the kosher
kitchen.
SWEET CHICKEN
STIR-FRY
3 /4 pound chicken breast,
boneless
1 /4 cup orange juice
2 tablespoons fresh
lemon juice
1 /3 cup honey
3 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable
oil
2 large carrots, sliced 1/4
inch thick
2 ribs celery, sliced 1/4
inch thick
1-10 oz. package frozen
broccoli florets
1/2 cup walnut halves
Cut chicken into strips
about 1/4 inch wide. Set aside.
In small bowl, combine
orange juice, lemon juice,
honey, soy sauce and corn-
starch. Heat oil in large, non-
stick skillet. Add carrots,
celery and broccoli and stir-
fry 3 to 4 minutes. Add
chicken and stir fry 3 to 4
minutes longer until chicken
is cooked. Pour orange juice
mixture over and bring to
boiling, stirring. Sprinkle
walnuts over. Serves 4.
HONEY-FRIED
CHICKEN
3 to 3 1/2 pounds chicken,
cut in pieces
3 /4 cup honey
1 /2 cup crushed
cornflakes
1 /4 cup all-purpose flour
2 teaspoons dry mustard
'h teaspoon paprika
pinch each salt and
pepper
oil for frying
Preheat oven to 350
degrees. Coat chicken pieces
with honey and set aside.
Combine cornflakes, flour,
mustard, paprika and salt
and pepper. Dredge chicken
in mixture. Heat 1/2 inch oil in
large, deep skillet over
medium heat. Carefully place
chicken in hot oil and brown
on both sides. Drain on paper
towels and place on baking
sheet. Bake hi preheated oven
for 25 to 35 minutes or until
chicken juices run clear when
pierced at thickest part.
Serves 4 to 6.
CRANBERRY
CRUNCH PIE
2 cups cranberries, fresh
Continued on Page 72
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