FOOD I boc 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-