FOOD
NEW EXTENDED STORE HOURS
7 a.m. T01 a.m. 7 DAYS A WEEK!
WE ACCEPT ALL BULK FOOD
STORE COUPONS
1M.
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I I I I I I I I I I I I
6698 ORCHARD LAKE. RD .
West Bloomfield Plaza
737.1610
All OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN
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WEST BLOOMFIELD STORE ONLY
fliMMERY®
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SPA PIZZA
FAMILY
FOUR PACK
$5 99
BAKED FRESH
FREE TOPPINGS!
Per 4•Pack
• LOW FAT • LOW CALORIE
Limit 2 Four-Packs
•
DAIRY
Expires 6-6-92
AMERICAN BULK FOOD COUPON
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I SMOKED NOVA SALMON I
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$10.9
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ONE
POUND
PKG.
VIM :
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• CREAM • WINE
$1,
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WEST BL
Limit 3 • •s • Ex- ires 6-6-92
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12 OZ. I
JAR
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Limit 4 jars • Expires 6-6-92
AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
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I CHEESE BLINTZES I I COTTAGE CHEESE E
WILTON'S
Dairy
• REG. • LOW FAT
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13 OZ.
$ 1 11
PKG.
CONTAINER
Limit 4 • Expires 6-6-92
Limit 4 pkgs. • Expires 6-6-92
AM ERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
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MIXED NUTS
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AMERICAN . BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
BERINGER
I I WHITE ZINFANDEL I
NO PEANUTS ADDED • SALT • NO SALT]
$2•99 lb. El
Limit 2 lbs. • Expires 6-6-92
1
ONE
PINT
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WINE
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$3.99 6-:-A4.
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AMERICAN BULK FOOD COUPON
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Limit 15 Bottles • Expires
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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
Retail Kosher Meat Dealers
ME E'ER
SHAVOUTH
SPECIALS
Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.
SUNDAY, MAY 31st THROUGH
THURSDAY, JUNE 4th
EMPIRE FRESH
BONELESS & SKINLESS CHICKEN BREASTS .......$4.89/1b.
EMPIRE FROZEN
GROUND TURKEY
(alidarkmeat)Imilligmliml$11.89iib.
EMPIRE FROZEN
BARBEQUE TURKEY
Nessimmussommy warn $111111159/1b.
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 & 932-3931
OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR
OVER 70 YEARS. MICHAEL COHEN, OWNER-OPERATOR
STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00-6:00
Friday 9:30-3:00
WE WILL BE CLOSED FOR SHAVOUTH
FRI., JUNE 5th THROUGH TUES., JUNE 9th
WE WILL RE-OPEN 9 AM WED., JUNE 10th
OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060
Old-Fashioned Desserts
Gain New Popularity
Slumps, grunts, cobblers
and buckles are appearing
alongside tarts and tortes on
the menus of some of Ameri-
ca's most fashionable restaur-
ants, providing culinary
meaning to the phrase
"everything old is new again."
Most of these desserts do
not require the rolling of
dough — a necessary step in
the making of pies. Cobbler,
fresh fruit topped with a
biscuit-like dough, is called
Bird's Nest Pudding in New
England, according to John
Mariani in The Dictionary of
American Food & Drink
(Ticknor & Fields, 1983).
Using a similar dough, but
not requiring an oven, are
grunts and slumps. For these
dessert forms, invented dur-
ing colonial times, dumplings
are steamed on top of fruit
sauce. While "slumping" is
what the dessert does on the
plate, "grunting" is the sound
the simmering sauce makes
as the dumplings steam; thus
the two names.
Shortcakes, usually topped
with fresh fruit and whipped
cream, are mentioned in
Washington Irving's Legend
of Sleepy Hollow written in
1821, and soon thereafter
strawberry shortcake became
a summertime staple.
The secret to success for all
of these desserts is making
the dough quickly, without
too much handling.
APPLE TURNOVERS
Filling:
13/4 cups chopped, peeled
tart cooking apples
(about % pound or 2
medium)
V3 cup water
% cup firmly packed
brown sugar
1 /4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon all-purpose
flour
1 teaspoon granulated
sugar
1 tablespoon butter or
margarine
Double Crust:
2 cups all-purpose flour
1 teaspoon salt
3 /4 cup vegetable
shortening
5 tablespoons cold water
(some brands of flour
may need more
water)
Glaze:
% cup confectioners'
sugar
1 tablespoon milk
1 /4 teaspoon vanilla
For filling, combine apples
and water in small saucepan.
Cook and stir on high heat
until mixture comes to a boil.
Reduce heat to low. Simmer 5
minutes. Stir in brown sugar,
cinnamon and nutmeg. Sim-
mer 5 minutes, stirring fre-
quently. Combine flour and
granulated sugar. Stir into
apple mixture. Bring to a boil.
Boil one minute. Stir in but-
ter. Set aside.
For pastry, spoon flour into
measuring cup and level. Mix
flour and salt in medium
bowl. Cut in shortening using
pastry blender (or 2 knives)
until all flour is blended in to
form pea-size chunks. Sprin-
kle with water, one table-
spoon at a time. Toss lightly
with fork until dough will
form a ball.
Heat oven to 425 degrees.
Divide dough in half. Roll
each half to 1/16-inch thick-
ness. Using lid from a 3-
pound Crisco can as pattern,
cut six 53/4-inch circles from
each half. (Reroll as
necessary.)
To assemble, place about 1
tablespoon apple filling on
each dough circle. Moisten
edges with water. Fold pastry
over filling, bringing outer
edges together. Press with
tines of fork to seal edges.
Place turnovers on ungreased
baking sheet. Prick tops with
fork. Bake for 20 minutes or
until golden brown. Cool 10
minutes on wire rack.
For glaze, combine confec-
tioners' sugar, milk and
vanilla in small bowl. Stir
well. Drizzle over turnovers.
Serve warm or cool. Makes 12
:turnovers.
Note: Any canned fruit pie
'filling can be substituted for
fresh apple filling.
BLUEBERRY SLUMP
Sauce
3 cups fresh or thawed
frozen blueberries
1 cup water
% cup sugar
1% teaspoons lemon juice
i/4 teaspoon cinnamon
Dumplings
1 cup all-purpose flour
1 /4 cup sugar
1 teaspoon baking
powder
Continued on Page 80
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