FOOD I

Apple

Continued from Page 82

Combine oil, sugar and
eggs; set aside. Combine flour,
salt and soda. Add dry ingre-
dients to oil mixture and mix
well. Add apples, nuts and
vanilla. Pour into 2 greased 9-
. by 5-inch loaf pans. Bake at
350 degrees for 1 hour. Test
with toothpick for doneness —
may require another 15
minutes.

OLD FASHIONED
APPLE BUTTER
4 lbs. tart apples
2 cups cider
3-4 cups sugar
2 tsp. cinnamon
1 tsp. ground cloves
% tsp. ground allspice

Taste the delicious difference in every tender bite
with 100% natural Empire Kosher Young Turkey.

There is a difference! Every
Empire Kosher young turkey is
raised slowly and naturally,
with no artificial ingredients or
growth stimulants, and
specially hand-processed in
cold water under the strictest
supervision.
Stringent adherence to the
kosher laws governing
cleanliness and humaneness
produces the finest kosher

turkey, with incomparable
texture and superior flavor.
And, you'll love the added
convenience of Pop-Up Timers.
With all-natural
Empire Kosher, you
can serve the
very best for
about the same
price, and
feast on the
compliments!

Cut apples into quarters,
but do not peel or seed them.
Combine apples with cider in
an enameled pot. Bring to a
boil. Reduce heat to its lowest
point and cover the pot. Sim-
mer the apples, stirring occa-
sionally, for about 25
minutes, or until soft. Remove
from heat and with the back
of a wooden spoon mash ap-
ples through a sieve. Measure
pulp and put into a 6-quart
pan. Add V3 cup sugar for
every cup of pulp. Add cin-
namon and spices. Cook on
low heat, stirring occasional-
ly, until a tablespoon of the
butter will stick to a saucer
when turned upside down
(about 4 hours). Put into
freezer containers. Keep
refrigerated after defrosting.
Yields 4 to 5 cups.

Empire Kosher is available at finer supermarkets and kosher butchers
coast to coast. For the very best poultry, specify all-natural Empire
Kosher at your favorite delicatessen, butcher or frozen foods department.

The Most Trusted Name in Kosher Poultry and Foods 1-800-EMPIRE-4

IDS'S

APPLE STRUDEL
Crust:
3 large eggs
% cup honey

u101

TT MART

(

GFull Service Glatt Kosher Butcher

WE NOW CARRY

THIS WEEK'S SPECIALS

• Lox

While Supplies Last

• Turkey Roll
• Smoked Fish
• Sable Tails

Rib Steaks
$3.99 / lb.

THIS WEEK'S SPECIALS
Club Steaks

ROTISSERIE CHICKENS

for Friday must be
ordered on Friday by 10 am

$4.99 / lb.

While Supplies Last

All kashrut laws strictly observed
under the supervision of the Council of Orthodox Rabbis

Yossell & Susan (Hollander) Kellman

Tiffany Plaza
32839 Northwestern Highway
(1 block southeast of 14 Mile)

855-8830

0

Advertising in The Jewish News Gets Results
Place Your Ad Today, Call 354.6060

84

FRIDAY, NOVEMBER 15, 1991

Crust: Mix all ingredients
in mixer, using half the flour.
Gradually add remaining
flour until dough is a good
thick rolling consistency. May
be made in advance and re-
frigerated at this point, if
desired. Roll dough into 2 rec-
tangles about 1/8-inch thick
on lightly floured board. Fill-
ing: In a large bowl, add the
sugar and cinnamon to the
sliced apples. Use more sugar
if apples are very tart. Brush
oil over dough. Carefully
spread a layer of preserves,
then the apples and sprinkle
with nuts. Sprinkle with
cornflakes. Roll up strudel-
style, tucking in the ends as
you go. Place on a greased
cookie sheet, seam side down.
Bake at 350 ° for 25 minutes
or until golden brown.
Remove from oven and score
into serving pieces. Return to
oven for additional 12 to 15
minutes. Cool thoroughly
before removing from pan. 0

NEWS)

S. African President
Hails Ties With Israel

FRESH THANKSGIVING TURKEYS — Place Your Order Early!

• Turkey Breast
• Turkey Pastrami
• Smoked Turkey

/2 tsp. salt
1 tsp. baking soda
% cup peanut oil
4 cups flour
1 /4 cup warm water
Filling:
21/2 lbs. tart apples,
peeled, cored and
sliced
1 Tbsp. cinnamon
2 Tbsp. sugar
2 Tbsp. peanut oil
approx. 10 oz. jar peach,
apricot or pineapple
preserves
approx. 10 oz. jar
strawberry preserves
1 /2 cup chopped nuts
1 cup cornflakes, crushed
(not crumbs)

1

... i l e
M

Jerusalem (JTA) — Israel
spread out the welcome mat
last week for South African
President F.W. De Klerk,
the first president of his
country to visit the Jewish
state since 1975.
Accompanied by his wife,
Marike, Mr. de Klerk was
formally welcomed by Presi-
dent Chaim Herzog and
Prime Minister Yitzhak
Shamir in the Jerusalem
Rose Garden overlooking the
Knesset.
Other government leaders
and members of the opposi-
tion attended the
ceremonies, at which Mr. de
Klerk hailed the contribu-
tions of South African Jewry
and commended them for
their loyalty both to their
home country and "their

country, Israel."
Mr. de Klerk's entourage
included a contingent of
leaders from South Africa's
Jewish community, headed
by Chief Rabbi Cyril Harris.
Ronny Silbermann, ex-
ecutive director of the South
African Zionist Federation,
said everyone was "truly
moved" by the South
African president's recogni-
tion and approval of the
double loyalty of South
African Jews.
Mr. de Klerk said he was
making the visit to inform
Israelis about the dynamic
process in South Africa,
which, under his govern-
ment, has dismantled much
of the structure of apartheid.
Mr. Herzog praised Mr. de
Klerk's "courageous and far-