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OPEN EVERYDAY
7 am TO MIDNIGHT

WE ACCEPT ALL BULK FOOD
FOR: COUPONS

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SUMMERY® SPA FOOD

• LOW FAT • LOW CALORIE • MICROWAVABLE

FROZEN ENTREES

SAVE

VISA
mom

6698 ORCHARD LAKE RD.
West Bloomfield Plaza

*IP

737-1610

ALL OUR KOSHER PRODUCTS ARE CERTIFIED KO SHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN
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$25 I .
$39.95 Each

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Offer Expires 2-8-92

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WALNUTS

HALVES & PIECES

$ 99"

lb.

Limit 2 lbs. • Offer Expires 2-8-92
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Pkg.: 44

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Limit 4 • Expires

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Mamschewitz
(CELLO SOUPS

Limit 6 •

CREAMY

MUENSTER CHEESE

$ 1.7

6 t I I
Pkg. I

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lb.1

Limit 2 lbs. • Expires 2-8-92
AMERI AN BULK FOOD COUPON

• PITTED PRUNES!

WEST BLO• MFIELD STORE ONLY

! TOOTSIE ROLL;
MIDGEES

ALL FLAVORS

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WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

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Limit 4 • Expires 2-8-92 /
AMERI AN BULK FOOD COUPON

2 8 92

AMERICAN BULK FOOD COUPON

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REGULAR • MEDIUM • JUMBO
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Limit 2 lbs. • Expires 2-8-92

AMERICAN
MERICAN GOURAIE
GIFT BASKETS
FRUIT & NUT TRAYS

Limit 2 lbs. •

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Expires 2-8-92

A

AiVIERCAN GOMMEr
K O S HER PRODUCTS ARE

ION CENTER AT
LAKE RD. AT MAPLE
6716 ORC
WEST BLiMPIELD PLAZA

VISIT s)

VISA

CERTIFIED KOSHER OR
SANCTIONED SY THE MET-
ROPOLITAN KASHRUTH
COUNCIL Of MICHIGAN

(Next To Levin's Beauty Supply)

EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS

Look for this emblem and be a name
not a number by shopping at a
member market of the Detroit area

Association who sells only the finest of
select kosher products which are

certified kosher by a recognized
Orthodox rabbinical council.

Retail Kosher Meat Dealers

VALENTINE'S DAY
SPECIALS

SUNDAY, FEBRUARY 2nd THROUGH
THURSDAY, FEBRUARY 7th

EMPIRE FRESH

BONELESS & SKINLESS TURKEY TENDERS.

W

SW

W

W1

EMPIRE FROZEN

POTATO PANCAKES

EMPIRE FRESH

CHICKEN BREASTS WITH WINGS

This Week Exclusively at:

COHEN'S KOSHER MEAT & POULTRY MARKET

6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
Phone 932-3930

Michael Cohen, owner-operator
70 years of family owned kosher meat markets.

B MW

.$3.99 ,
99c
,
$

lb.

, pkg.

2 .59

lb.

To better serve our customers
we are now open as follows:
Sunday 8:30-5:00
Monday - Wednesday 8:30-6:30
Thursday 8:30-7:00
Friday 9:30-3:00

OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE AND ADAS KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY .

70

FRIDAY, JANUARY 31, 1992

Childhood Memories
Of Baking Cookies

Children can gain a real
sense of accomplishment and
sharing, along with a deli-
cious treat, by helping to
make real cookies.
"Even a child three or four
years old can participate in
cooking, and they take as
much pride as if they had
done it all themselves," says
Rena Coyle, author of My
First Cookbook and My First
Baking Book, both published
by Workman Press and illus-
trated with drawings of
"Bialosky Bear."
Ms. Coyle says that
children's clean hands are the
best tools they they can use in
the kitchen. "It's easier for
children to mix dough by
squeezing it with their hands
than to use a spoon," she said.
In addition to mixing the
dough, here are some aspects
of cookie-making that chil-
dren can accomplish with
some supervision:
• They can separate eggs
like a professional chef. Teach
children how to crack an egg
and pour it into one hand over
a bowl. The white will drop
through the fingers, and the
yolk can be eased into
another bowl.
• While knives should only
be used by adults and older
children, young children can
form refrigerator cookie
dough into logs to be sliced
later.
• Children can form drop
cookie dough into balls by
hand and place them on the
cookie sheet, and learn about
spatial relationships while
you explain how they will ex-
pand and help measure the
necessary distance between
cookies.
Ms. Coyle suggests that
cookie recipes be selected
with a child's age and atten-
tion span in mind. For very
young children, choose re-
cipes that can be made in
small batches, or ones for
which the dough can be made
on day one, baked on day two,
and decorated on day three.
For safety's sake, taking hot
baking sheets in and out of
the oven should be done by
the adult or older child who
is supervising the time in the
kitchen. And while Ms. Coyle
shares many parents' en-
thusiasm for children cooking
with the microwave oven, she
does recommend the same
cautions as for conventional
ovens.
"Because the air is not hot,
the microwave seems less
dangerous, but food must be
treated as if it comes from a
regular oven," she said. "It
should always be taken out of

the oven with oven mitts, and
allowed to cool on the counter
for half the time it was in the
oven."
Try these cookie recipes:

PEANUT BUTTER
CRUNCH COOKIES
1 cup vegetable
shortening
2 cups firmly packed
brown sugar
1 cup crunchy peanut
butter
4 egg whites, lightly
beaten
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
lh teaspoon baking
powder
2 cups crisp rice cereal

11/2 cups chopped
peanuts

1 cup quick oats (not
instant or old
fashioned)
1 cup flake coconut
I. Heat oven to 350 degrees.
2. Combine shortening,
sugar and peanut butter in
large bowl. Beat at medium
speed of electric mixer until
blended. Beat in egg whites
and vanilla.
3. Combine flour, baking
soda and baking powder. Mix
into creamed mixture at low
speed until just blended. Stir
in, one at a time, rice cereal,
nuts, oats and coconut with
spoon.
4. Drop rounded measuring
tablespoonfuls of dough 2
inches apart onto ungreased
baking sheet.
5. Bake at 350 degrees F. for
8 to 10 minutes, or until set.
Remove immediately to cool-
ing rack. Makes about 4
dozen cookies.

OATMEAL SCOTCH

CHIPPERS

1% cups vegetable
shortening
Continued on Page 72