FOOD
Prices Good Through
10/15/91
ARRIV1
AIL
FIRST
PRODUC
EVERYDAY
LOW PRICES
leb
a
- P.M.
Mile Road
nn.
orner
476-776
RED & GREEN
SEEDLESS
GRAPES
79
HY & RUBY
GOLDSTEIN'S CIDER
IDAHO
POTATOES
$ 1.99
10 LB.
BAG
CARMEL
APPLES
$1 19
99 4
lb.
Bag
LB.
SPANISH & MEDIUM
BANANAS
5 lbs.
FOR
ONIONS
6 LBS.
FOR
$100
$100
STRAWBERRIES
99'0T
GAL.
3 PK.
IMPORTED
SWISS CHEESE $ 229 LB
SLICED TURKEY
BREAST
$ 229 LB
CORNED
BEEF
THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN
14
What's new
won't
surprise
you!
Finally a kosher beef
frank with certification
from a tangible authority: O-U Glatt.
Nov from Empire Kosher, the first name in
premium quality kosher poultry comes a brand new
line of strictly kosher, glatt beef products under
O-U supervision.
Delicious, meaty Empire Kosher Beef Franks and
Beef Knockwursts have no fillers. No binders. No
surprises. Empire Kosher Franks and Knocks are
now available in your grocer's deli case or at your
favorite deli. If you don't see it, ask for the bright red
Empire Kosher package_ It's the one with the 0-U.
Distributed by:
MORRIS KOSHER POULTRY
(313) 545-7600
is pleased to announce the publication of its
KOSHER FOOD DIRECTORY
(1991-1992)
including: *Feature Articles
*Glossary of Kosher Terms
*Highlights of the Jewish Calendar
available Free of Charge
at Bornsteins, Spitzers and American Bulk Foods
Send $2.50 to cover postage and handling. Write to:
Metropolitan Koshruth Council
6533 Post Oak Drive
West Bloomfield, Michigan 48322
Empire
Kosher
Foods
THE HANDBAG GALLERY
Consumer Hotline:
1-800-EMPIRE-4
Always 20% OFF
32930 Middlebelt (at 14 Mile)
Farmington Hills • Broadway Plaza
Mon.-Sat. 10-5:30
626-8068
82
FRIDAY, OCTOBER 11, 1991
1"•"""""
American
Continued from Page 80
salt. Stir in cornmeal and
flour to make a batter.
Remove the skillet from the
oven and place on a padded
surface. Swirl the melted but-
ter to coat the sides of the
skillet. Pour batter into hot
skillet and bake for 30 to 35
minutes, until bread is golden
and sides are crispy and pull
away from the pan. Cut into
wedges and serve hot or
warm. 6 to 8 servings.
BEST APPLE PIE
Filling
4 cups sliced, peeled
(1/4-inch slices) Golden
Delicious apples,
(about 1 1/3 pounds or
2 to 3 large)
3 cups sliced, peeled
(1/4-inch slices) Granny
Smith apples (about 1
pound or 2 large)
1 /4 cup apple juice
2 tablespoons lemon
juice
Y2 cup granulated sugar
1 /2 cup firmly packed
light brown sugar
1 teaspoon salt
3 /4 teaspoon cinnamon
Y2 teaspoon nutmeg
2 tablespoons plus 1 1/2
teaspoons quick-
cooking tapioca
1 teaspoon vanilla
Crust
12/3 cups all-purpose flour
11/2 cups whole wheat
flour
1 / 3 cup firmly packed
brown sugar
3 /4 teaspoon cinnamon
1 cup vegetable
shortening, chilled
1 /2 cup cold water
1 egg
1 teaspoon white vinegar
Glaze
Milk
Granulated sugar
For filling, combine apples,
apple juice and lemon juice in
large saucepan. Cook and stir
on high heat 5 minutes or un-
til apples are slightly limp.
Pour into large shallow dish.
Place in refrigerator, un-
covered, until cool (about 20
minutes).
Spoon apples and any liquid
into large bowl. Add
granulated sugar, brown
sugar, cinnamon, nutmeg,
tapioca and vanilla. Toss un-
til apples are coated.
Heat oven to 400 degrees.
For crust, combine all-
purpose flour, whole wheat
flour, brown sugar, salt and
cinnamon in large bowl. Cut
in shortening using pastry
blender (or 2 knives) until
mixture resembles coarse
cornmeal.
Combine water, egg and
vinegar in small bowl. Beat
with fork until well blended.
Sprinkle over flour mixture,
Continued on Page 84
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