FOOD
0
PRICES GOOD SEPT. 27 THRU SEPT. 30
fte5 PA ) 111)
oc
FORMERLY
STOCKERS
MARKET
1-696
(lob Saks
z
2
Honey
OC
ac
N
QUALITY
(Fresh Approach
MEATS , PRODUCE & DELI
1 STORE HOURS
35243 Grand River • Farmington
MON•SAT 9 to 8
in the Drakeshire Plaza across From Bob Saks • PHONE 442.2160 ___SUN 10 • 5
FRESH MEATY
CHICKEN LECQUARTERS
U.S.D.A. CHOICE
FRENCH CUT
25
RACK OF LAMB
21/2-lb. $499
AVG.
Ht.
lb.
• LIMIT 10-lbs. PLEASE•
MINUTE MAID
ORANGE JUICE
ALL VARIETIES
BAGGED
APPLES
64-02. $ I
CTN.
3-lb.
BAG
66
LIMIT 2
PLEASE
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD.
• 851.9666
EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3
OPEN MON THRU SAT 9-6
RUSSIAN
SCHMALTZ
PILLAR ROCK
SOLID WHITE MEAT
HERRING
TUNA
$1.25
Limit 6
EA.
$1.09
EA.
Water or Oil Limit 4 Cans
SPECIALS - SEPT. 27-28-29 - 3 DAYS ONLY!
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
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Place Your Ad Today, Call 354-6060
72
FRIDAY, SEPTEMBER 27, 1991
Continued from Page 70
IN THE
DRAKESHIRE PLAZA"
-
or frozen
1 cup orange juice
1 /2 teaspoon grated
orange rind
1 /2 cup honey
2 tablespoons cornstarch
2 tablespoons cold water
9-inch pie shell, baked
Topping:
% cup packed light
brown sugar
3 tablespoons honey
3 tablespoons butter or
margarine
VA cups pecan halves
In medium saucepan, com-
bine cranberries, orange juice,
orange rind and honey. Cook,
covered, over low heat for 15
minutes (20 minutes for fro-
zen.) Cool. Puree in blender
and return to saucepan. Com-
bine cornstarch and water
and stir into cranberry mix-
ture. Bring to boil, stirring oc-
casionally and cook until
thickened, 2 to 3 minutes.
Cool and pour into baked pie
shell. Spoon topping evenly
over. Bake in preheated 350
degrees oven for 20 minutes
or until bubbly. Serve at room
temperature or chilled.
Serves 8.
To prepare topping: In me-
dium saucepan, combine all
topping ingredients except
pecans. Bring to boil and cook
for 2 minutes, stirring con-
stantly or until mixture is
smooth. Add pecan halves
and stir to coat. Use as above.
CHIFFON SPICE CAKE
1 cup all-purpose flour
11/2 teaspoons cinnamon
11/2 teaspoons nutmeg
1 /2 teaspoon ginger
1 teaspoon baking
powder
1/2 teaspoon baking soda
1 /4 teaspoon salt
5 egg yolks
1 /2 cup sugar
1 /2 cup honey
1 /2 cup vegetable oil
1 teaspoon lemon juice
1 teaspoon grated lemon
peel
5 egg whites, stiffly
beaten
confectioner's sugar
(optional)
Preheat oven to 350
degrees. Sift flour, cinnamon,
nutmeg, ginger, baking
powder, baking soda and salt
into a large bowl. In separate
bowl, beat egg yolks with
sugar until light, about 2
minutes at High. Add honey,
oil, lemon juice and grated
peel and mix well. Pour honey
mixture into sifted ingre-
dients and mix. Gently fold in
stiffly beaten egg whites.
Pour into ungreased 9-inch
tube pan. Bake in preheated
350 degrees oven for 55
minutes or until cake springs
back when lightly touched.
Turn upside down to cool.
Dust with confectioner's
sugar. Serves 10 to 12.
HONEY CARAMEL
CORN
/2 cup butter or
margarine
1 /2 cup packed brown
sugar
1 /2 cup honey
1 teaspoon grated orange
peel
1 /4 teaspoon baking soda
3 quarts popped corn
Preheat oven to 250
degrees. Grease a jelly roll
pan and set aside. Melt butter
in large saucepan. Stir in
sugar and honey. Cook over
medium heat, stirring con-
stantly until mixture comes
to a boil. Reduce heat and
boil, without stirring for 3
1
minutes. Remove from heat
and add orange peel and bak-
ing soda. Mix well.
Place popcorn in large heat-
proof bowl and slowly pour
honey mixture over. Spoon on-
to prepared jelly roll pan and
bake in preheated 250
degrees oven for 45 minutes.
Stir every 15 minutes. Cool.
Break into serving pieces.
Makes 3 quarts.
Note: May be stored in air-
tight container at room
temperature.
OLD-FASHIONED
OATMEAL PIE
Filling:
3 /4 cup honey
2 eggs, beaten
3 /4 cup quick cooking oats
3 /4 cup flaked coconut
3 /4 cup packed brown
sugar
1 /2 cup butter or
margarine
1 /2 cup dried currants
1 /2 cup chopped nuts
9-inch pie shell
whipped cream (optional)
Preheat oven to 350
degrees. In medium bowl,
combine all filling ingre-
dients. Mix well. Pour into pie
shell and bake in preheated
350 degree oven for 40 to 45
minutes or until filling is
nicely browned and when
knife blade inserted in center
comes out clean. Cool. Serve
with a dollop of whipped
cream (optional). Serves 8.
© Ethel G. Hofman
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