FOOD Quality Kosher Catering Paul G. Kohn EXPANDED MENUS DINNER 04 SPECIAL YIU.UU " PASSOVER NEW DESSERTS nf, 'A' Is For Apple In The Kitchen DELIVERY AVAILABLE KOSHER RUTH SAMUELS Special to The Jewish News WATCH FOR OUR UPCOMING MENU INSERTS DINNERS T COMPLETE DINNER MENU Consult with our professional staff at: 352 - 7758 or 559 - 4610 SUNDAY HOURS: DON'T BE FOOLED BY IMITATIONS MONDAY TUESDAY LIKE: KOSHER STYLE & JEWISH CUISINE . WEDNESDAY THURSDAY "GET THE REAL THING" Tv z ua tiv FRIDAY 9-4 10-5 10-6 9-7 9-8:30 9-3 YOSIS GLATT MART FULL SERVICE GLATT KOSHER BOTCHER AND CARRYOUTDELICATESSEN ALL KASHRUT LAWS STRICTLY OBSERVED UNDER THE SUPERVISION OF THE VAAD HARABONIN OF GREATER DETROIT "REMEMBER, IF IT'S YOSI'S IT'S GLATT TO BE GOOD" ECHICKEN LEGS $1.29; H I I BONE IN CHICKEN $3 59/Lb. I I BREASTS while supplies last Bring in our competitors' ads and WE WILL "MEAT" THEIR PRICE ON FRESH, KOSHER MEAT & POULTRY! limited to availability DELI LUNCHES HOT & COLD SANDWICHES KNISHES & KUGELS PASTA SALAD & SOUPS COLE SLAW & POTATO SALAD EGG ROLLS AND MORE ... 32839 Northwestern Highway, Farmington Hills, MI 48334 (313) 855-8830 The Time Shop Clock Sales and Service. Kidz Kkiz Unique Children's Fashions. Orchard Lake Rd. North of Maple • West Bloomfield VALERIE ThlYLOR FASHION RESALE NEXT TIME YOU CELEBRATE, REMEMBER, FINLANDIA VODKA BEARS THE Qu CERTIFICATION dip In t ExclusivaenlydWAoaameesnsasrCelsothing Current Fashions Sizes 2-14 1844 W. Woodward Birmingham I block North of 14 Mile Rd. 540-9548 We Pay Cash for Fine Clothing and Accessories" HOURS: Mon.-Sat. 12-6 86 FRIDAY, MARCH 6, 1992 hanks to an adven- turous John Chapman, whom folklore aptly named "Johnny Appleseed," we have on the northeast coast of the United States the fruit of his labors. Selling his seedling trees for one cent, in- flationary prices even for those days, plus the long life of the fruit, made for a sound purchase. At harvest time in colonial days, apples were stored in "root cellars" that main- tained temperatures above freezing. This dirt floor icebox kept the fruit available all winter long. The Pennsyl- vania Dutch became experts at drying the sliced fruit they called "schnitz" and produc- ing fine apple cider. Apples do not reproduce "true" from seed. In other words, the fruit from a tree grown from the seed of an ap- ple will not produce fruit quite like the apple from which the seed came. Thus, every apple seed produces a new variety. Even today, how- ever, of the 15 more important commercial varieties grown, only Stayman, Delicious, Golden Delicious and Cor- tland originated since 1850. All the others are of chance seedling origin. The "golden" apple of Greek mythology gave its name to the Golden Delicious variety; and was Rome, Italy, the habitat of the apple named "Rome." We can't prove it but it's nice to conjecture. We do know that John McIntosh emigrated to Amer- ica about 1776 from Scotland and on his farm in Ontario, - Canada, the "McIntosh" ap- ple had its origin. The "Jonathan" is named for Jonathan Hasbrouk who, along with a Judge J. Buel of Albany, New York, first fo- cused horticultural attention on this variety. Rhode Island Greening is a highly rated culinary variety and is used mainly for com- mercial purposes. The "Northern Spy" is tender, crisp, juicy and the highest in vitamin C. Babies' first fruit is usual- ly applesauce, while the most popular American dessert next to ice cream is apple pie; the combination produces the third most popular dessert, pie a la mode. Ruth Samuels is a food writer in Pennsylvania. There is no limit to its uses in food. Potato salad treated with grated apple becomes more favorable. Use apple- sauce as a bonding agent instead of mayonnaise. Con- centrated frozen apple juice takes the place of refined sugar. A useful tool for coring ap- ples after slicing in halves is a melon bailer. Gently press, turn, and out comes the core. The ultimate instrument for apple preparation is the apple slicer/parer/corer. A manual tool that affixes with a turn screw to a tabletop, and with a turn of the handle, away goes hours of work. This is a safe tool that children can use with adult guidance. To keep apple slices from browning, brush on or dip the slices in a bath of one part lemon juice to three parts water. Store apples in plastic bags in your refrigerator to help retain their moisture. For snacks, salads: Red Delicious, Winesap, Staymen, Granny Smith, etc. For baking, sauce: Golden Delicious, Granny Smith, Rome, etc. BREAKFAST APPLE PIE Children can make this on their own. Filling 1 large Golden Delicious apple, cored and sliced into 8 pieces 1/2 cup dry cereal (corn or wheat flakes, puffed rice, etc.) 1 tablespoon milk 1 teaspoon lemon juice 1 teaspoon brown sugar Topping 1 tablespoon granola 1 tablespoon butter or margarine Pour cereal and sprinkle milk just to moisten in foil pan. Mix sliced apples with lemon juice and sugar. Spread apple mixture on top of cere- al. Mix granola and butter and sprinkle on top of apples. Bake in toaster oven at 400 degrees for 10 minutes, lower to 350 degrees for another 10 minutes. Serve with a dollup of vanilla yogurt or grated cheddar cheese.