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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