FOOD NEW EXTENDED STORE HOURS 7 a.m. T01 a.m. 7 DAYS A WEEK! WE ACCEPT ALL BULK FOOD STORE COUPONS 1M. r o l :7 1*- 1 L_ J 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 I I WEST BLOOMFIELD STORE ONLY fliMMERY® arms 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 •■ • I SMOKED NOVA SALMON I I I r__ $10.9 IIM:trillE1115r• amsc ewitz, - - HERRING co ONE POUND PKG. VIM : I I • CREAM • WINE $1, I WEST BL Limit 3 • •s • Ex- ires 6-6-92 © I 12 OZ. I JAR ORE ONLY Limit 4 jars • Expires 6-6-92 AMERICAN BULK FOOD COUPON AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY r--- I CHEESE BLINTZES I I COTTAGE CHEESE E WILTON'S Dairy • REG. • LOW FAT I 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 r"--- EXTRA FANCY I MIXED NUTS =IN 1 OM - 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 © I I WINE I $3.99 6-:-A4. 750 11111 , 1t OfFriri, AMERICAN BULK FOOD COUPON I I Limit 15 Bottles • Expires imam. AMERICAN BULK FOOD COUPON 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 C