FOOD I
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Ellpiklip •
Oct 21 ilimilmilir 2
OCT.
PRKESCOOD1Sn
FORMERLY
STOCKERS
MARKET
1-696
Winning Food
Continued from Page 90
N
QUALITY
4.
IN THE
DRAKESHIRE PLAZA"
MEATS , PRODUCE & DELI
35243 Grand River • Farmington
STORE HOURS
MON•SAT 9 tO 8
in the Drakeshire Plaza across From Bob Saks • PHONE 442.2160
SIN 10 • 5
LE2E
I ■ 11 ■ [{ 11I4-
TE 111:11:i
* PACKING HOUSE CUT *
U.S.D.A. CHOICE BEEF
BONELESS WHOLE
HAMBURGER FROM
GROUND CHUCK
NEW YORK STRIPS
28
13-lb.
AVG.
LIMIT 1
PLEASE
BREYERS
PEPSI COLA
ICE CREAM
ASSORTED FLAVORS
•REGULAR • LIGHT
8-PAKS
20-02.
PLAS.
KITS.
1 /2-GAL.
CTN.
PLUS DEPOSIT • LIMIT 2
YOSIS
$199
LIMIT 2
Tvz u 10 1
heat. Reserve 1/2 cup bread-
crumbs and add remainder to
skillet along with apple and
herring. Stir gently and spoon
into prepared baking dish.
Sprinkle with reserved
crumbs. Bake in preheated
oven for 20 minutes until bub-
bly. Serve warm with sliced
fresh cucumbers. Serves 4.
2 large leeks, washed
1 tablespoon olive oil
4 plum tomatoes, quartered
8-10 black olives, pitted
juice and grated rind of 1
lemon
1 teaspoon ground cumin
pepper to taste
1 /4 cup chopped fresh
parsley (optional)
PUMPKIN PANCAKES
2 cups pumpkin puree,
canned or homemade
1 /4 cup granola cereal
1 cup all-purpose flour
1 teaspoon baking
powder
V2 teaspoon cinnamon
1 /2 teaspoon nutmeg
vegetable oil for frying
In medium bowl, mix to-
gether pumpkin puree and
granola. Sift together flour,
baking powder, cinnamon and
nutmeg and stir into pump-
kin mixture until smooth.
Heat 1 tablespoon oil in large
non-stick skillet. Drop mix-
ture by tablespoons onto hot
skillet. Cook for 3-4 minutes
over medium heat or until lit-
tle bubbles appear on surface
and burst. Turn and cook 2 to
3 minutes longer until both
sides are nicely browned.
Repeat' with any remaining
mixture. Makes 10 to 12
pancakes.
Trim off tough part of green
leaves and cut leeks into
1-inch lengths. Heat oil in
non-stick skillet and saute
leeks over low heat for 15
minutes, covered, or until
wilted. Add tomatoes, olives,
lemon juice and rind and
cumin. Stir and simmer 10
minutes longer. Season to
taste with pepper. Spoon into
serving dish and sprinkle
with parsley. Serve hot or
cold. Serves 4.
/
FRESH FIG PUREE
juice of 1/2 lemon
2 tablespoons apple juice.
2 tablespoons sweet
_N
vermouth
5-6 fresh figs, stems
removed and
quartered
honey or sugar to taste
In blender jar or food pro-
cessor, place lemon juice, ap-
ple juice, vermouth and figs.
Whirl to puree, about 20 sec-
ands. Pour into small bowl
and sweeten to taste with
honey or sugar. Serves 2.
Note: Dried figs, soaked
overnight, may be substi-
tuted. El
/
WARM LEEK SALAD
FEATURING ROTISSERIE CHICKEN
THIS WEEK'S SPECIALS
Beef Liver
99 4 lb.
While supplies last
WE NOW CARRY
• Turkey Roll
• Turkey Breast
• Turkey Pastrami • Smoked Fish
• Smoked Turkey • Sable Tails
• Lox
THIS WEEK'S SPECIALS
Ground Chuck
$2.29 I lb.
All kashrut laws strictly observed
under the supervision of the Council of Orthodox Rabbis
While supplies last
14 Mile
Yossell & Susan (Hollander) Kellman
C
Advertising in The Jewish News Gets Results
Place Your Ad Today, Call 354-6060
New Shades.
New Lamps.
Repairs.
MON-SAT
9-9
COUPON ------
SUN
11-6
10% OFF
ON ANY PURCHASE
92
FRIDAY, OCTOBER 18, 1991
It's easier than you think to make
cookie sculptures for the holidays.
Special to The Jewish News
855-8830
Excluding Sole Items
Chanukah Treats
LESLYE MICHLIN BORDEN
Tiffany Plaza
32839 Northwestern Highway (1 block southeast of 14 Mile)
ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
553-2165
Leeks look like huge scal-
lions. Excellent flavor but
must be washed very well to
get rid of soil between white
part of leaves.
Expires 10/25/9'1
TOP of
the LAMP
17621 W. 12 Mile
at Southfield
Lathrup Village
g 313-559-5630
6461 Wayne between
Joy and Warren
Westland
313-525-0570
hanukah comes so
early this year, that
just about as soon as
you clear your Thanksgiving
table, you have to start think-
ing about your Chanukah
party and what kind of
"treat" you're going to give.
The eight-day Festival of
Lights begins at sundown on
Sunday, Dec. 1.
For this year's attraction,
serve edible cookie sculptures
made from mandelbrot (liter-
ally, almond bread; actually,
almond cookies). You can
make a six-sided Jewish star,
a menorah, a dreidel or other
shapes you think your family
will enjoy.
It's easy to do. Prepare
mandelbrot. For the star,
Leslye Borden is a food writer
in California.
shape the batter into trape-
zoids (directions follow) in-
stead of the usual rectangles.
Then stack the twice-baked
cookies in layers of triangles
held together by a delicious
orange-flavored frosting. Six
layers makes an attractive
Jewish star. It's so striking,
you could even use it as the
centerpiece of your holiday
table.
Among the advantages of
preparing mandelbrot for
Chanukah is the delicious
flavor of the cookie itself. The
secret is toasting the almonds
before including them in the
batter. Add grated orange
rind, cinnamon, cloves, cor-
iander and nutmeg to make
them even more special.
If you're concerned about
cholesterol, saturated fat and
calories, this cookie is also a
good choice. If you make it
with egg substitute rather
than with whole eggs, it con-