FOOD BAGEL DELI & PRODUCE CO. 6088 W. MAPLE AT FARMINGTON RD. • 851-9666 Potato Continued from Page 82 EAT SMOKED FISH-LIVE BETTER SUNDAY 8-3 OPEN MON THRU SAT 9.6 til ready to serve but taste best when served immediate- ly. Note: Do not use new potatoes. RUSSIAN SCHMALTZ HERRING $1.25 EA. Limit 6 PILLAR ROCK SOLID WHITE MEAT TUNA $1.09 LB. Water or Oil Limit 4 Cans SPECIALS — DEC. 6-7-8 — 3 DAYS ONLY! FINEST SMOKED FISH & DELI TRAYS WE SPECIALIZE IN HANDCUT NOVA LOX Talk to me about a new way to purchase your next Cadillac . . . Have your car appraised, select your new Cadillac & get the price quote without ever leaving your office! • Finest personal service • Sales & Leasing • Pick-up & Drop-off service David Biber announces his association with Crestview Cadillac 656-9500 toll free 541-4133 555 Rochester Rd. (1 Mile N. of Avon) Rochester YOSI'S GIATT MART - N D um Full Service Glatt Kosher Butcher THIS WEEK'S SPECIALS BLADE CUT CHUCK STEAKS GROUND SHOULDER $1 .9 9 lb 5 lb. minimum while supplies last All kashrut laws strictly observed under the supervision of the Council of Orthodox Rabbis Yossell & Susan (Hollander) Kellrnan 84 FRIDAY, DECEMBER 6, - 1991 $2 • 9 lb. while supplies last Tiffany Plaza 32839 Northwestern Highway (1 block southeast of 14 Mile) 855-8830 PARTY POTATO-APPLE KUGEL 18 ounces (11/2 quarts) dehydratedpotatoes 3 pounds (Ph quarts) peeled grated apples 2 tablespoons lemon juice 12 eggs (cholesterol free egg replacement can be used) 3 cups low-fat sour cream 3 cups half and half 3 /4 cup sugar 11/2 tablespoons vanilla 2 cups pure fruit apricot preserves, warmed Rehydrate potatoes accord- ing to package directions, drain thoroughly. Toss apples with lemon juice. In a large bowl stir to- gether, eggs, sour cream, half and half, sugar and vanilla. Add potatoes and apples; toss to mix well. Spread 1/2 of the potato mix- ture in bottom of greased 18x10x2-inch pan or two 9x10x2-inch pans. Spread with 1/2 of the preserves. Top with remaining potato mixture. Bake 20 minutes in 350 de- gree convection oven or 30 minutes in a conventional oven. Spread with remaining preserves. Continue cooking 15 to 20 minutes in convection oven or until set. Conventional oven for 30 minutes. Let stand 10 minutes. Cut into 24 (3 by 2 1/2-inch) squares. Serve warm. Serves 24. LUMPY MASHED POTATOES 8 medium-sized, all- purpose potatoes tablespoons butter or margarine (more if you wish) 3 /4 cup milk (evaporated milk or half and half can be used) 1/2 teaspoon salt, or to taste) 1/8-1/4 teasp000n black pepper Peel potatoes and cut into quarters. Cover by about 2 to 3 inches of lightly salted cold water. Bring to a boil, reduce heat, cover and boil slowly for 20 minutes, or until potatoes can be easily pierced with a fork. Drain thoroughly. Add but- ter to the hot potatoes in the saucepan. Mash with potato masher until nearly smooth. Gradually add milk, beat- ing with a table fork until the potatoes are the consistency that you like. Beat in salt and pepper. If you change your mind and want them smooth, get out the electric hand-held beater set at medium speed and smooth them out. BAKED POTATO TOPPERS Potato Florentine: Microwave prepared cream- ed spinach. Spread open hot, baked potato and shape gently to form a flat surface. Add 3 heap- ing tablespoons creamed spinach and top with 2-ounce grated Swiss cheese. Slim Stuffed Topping: Beat Ya cup cottage cheese until smooth. Add 1/3 teas- poon dried parsley, Y4 teaspoon chives, or dill. Salt and pepper to taste. Spread open hot, baked potato and add cottage cheese mixture on top. Potato Italiano: Use your favorite pizza sauce recipe. Cut baked potato in half. Layer slic- ed canned mushroom, sliced black olives, pizza sauce and top with Moz- zarella cheese on each half. MAINE POTATO SOUP 5 medium all purpose potatoes, cubed with skins on 1 cup carrots, chopped 2 cups celery, chopped 1 medium onion, chopped 1 cup milk, scalded 1 beef bouillon cube (vegetable cube can be used) 1/8' teaspoon nutmeg lh teaspoon pepper 2 tablespoons fresh dill Y2 teaspoon garlic salt In large pot, boil vegetables until tender (water should just cover vegetables); do not drain water when done. Bring heat to a simmer. Add bouil- lon cube and stir until dis- solved. Mix in remaining in- gredients except garlic salt and fresh dill. Heat over medium heat until very warm. Season with garlic salt and fresh dill. Serve hot but do not bring to a boil again. Serves 10.