V ic s

American Breads

QUALITY FRUIT MARKET

ffr/?ue Eved,"1/rce Ore./freak/l ay,

KATHY HACK

HEALTHY FEET HINTS:

To accentuate comfort and fit, con-
sider orthotics. They are custom fit
inserts that slip into most shoes. The
casting of orthotics are done on the
premises of Hack Shoes by ap-
pointment and with prescription
only. Omnicare Accepted.

HackSnoes

26221 Southfield Road

(between 10 and 11 Mile Roads)

313

557-4230

NURSING HOME
INSURANCE

C

GOURMET MEATS & DELL

Grobbels

CORNED BEEF BRISKETS $1.99 lb.

U.S.D.A. Choice

SIRLOIN STEAK

Black Forest

TURKEY HAM

Monterey Jack

CHEESE

$3.69 lb.

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CBEST WISHES

on your opening

mister marvin's

CHOCOLATE CHIP

COOKIES

$1.99 doz.

`Kicks

Applegate Square

A Friend

Decorated

HALLOWEEN CAKES $11.95 ea.

GOURMET

FRUITS

VEGETABLES.

JUMBO Size

PUMPKINS

$3.99 ea.

Michigan

EMPIRE APPLES

494 lb.

31201 Southfield Road (fit 13 Mite)
Bever- Cy Hills, Michigan - 647-4646

SALE ENDS SUNDAY, OCTOBER 25

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The Complete Closet Store .
28956 Orchard Lake Rd.

855-9678

4. Cut into 3 lengthwise
sections and 18 crosswise
strips.
5. Heat shortening to 365
degrees in a deep saucepan or
deep fryer.
6. Add sticks to hot vege-
table shortening, one at a
time, frying 3 sticks at a time
for 3 minutes or until golden
brown. (If sticks run together,
cut apart after frying.) Re-
move with slotted spatula.
Drain on paper towels. Serve
warm. Makes 4 1/2 dozen
appetizers.

1

CALL SEYMOUR COLLEN
(313) 398-2975

GOURMET BAKERY)

very stiff, thick and pulls
away from sides of pan. (This
takes 6 to 9 minutes.)
2. Remove from heat. Add
cheese. Stir until melted.
3. Pat mixture evenly into
ungreased
13x9x2-inch
utility dish. Let stand
uncovered 30 minutes at
room temperature. Do not
chill dough.

CHEESE WAFERS
/2 cup vegetable
shortening
1 /2 pound (2 cups) sharp
Cheddar

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page 94

IAN

cheese, finely shredded
1 1/2 cups all-purpose flour
3 /4 teaspoon paprika
1 /4 teaspoon dry mustard
1 /4 teaspoon seasoned salt
1/8 teaspoon ground red
pepper
1. Put vegetable shortening
in mixer bowl. Add cheese
gradually, beating at medium
speed of electric mixer until
mixture is fairly smooth.
2. Combine flour, paprika,
dry mustard, seasoned salt
and red pepper in small bowl.
Add to cheese mixture. Mix at
low speed until a dough
forms.
3. Shape dough into 2 rolls,
each 8 inches long. Wrap in
waxed paper. Chill at least 2
hours or until firm.
4.Heat oven to 400 degrees.
5. Cut chilled dough into
1 /4-inch slices. Place about 1
inch apart on ungreased
cookie sheets.
6. Bake at 400 degrees for
6 to 9 minutes or until lightly
browned. Serve hot or at room
temperature. Garnish each
with an olive slice, if desired.
Makes 64 wafers. 0

All-American Desserts
Satisfy Sweet Tooth

A dessert buffet featuring a
selection of pies and cakes is
a gracious way to end a meal.
Try these all-American
desserts. Recipes are from
Crisco Company.

NEW ENGLAND
CRANBERRY
NUT CAKE
1 cup granulated sugar
1 /2 cup vegetable
shortening
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking
powder
1/2 teaspoon salt
1 cup dairy sour cream
1 cup chopped walnuts,
divided
1 teaspoon almond
extract
1 can (16 ounces) whole
cranberry
sauce
Topping
3 /4 cup confectioners
sugar
1 tablespoon warm water
1/2 teaspoon almond
extract
1. Heat oven to 350 degrees.
Grease 10-inch tube or Bundt
pan
with
vegetable
shortening. Flour lightly.
2. For cake, combine gran-
ulated sugar and vegetable
shortening in large bowl.
Beat at medium speed of

electric mixer until creamy.
Add eggs one at a time,
beating well after each.
3. Combine flour, baking
soda, baking powder and salt.
Add flour alternately with
sour cream to creamed
mixture (reduce speed to low
when first adding flour then
increase to medium). Add 1 /2
cup nuts and almond extract.
Spread one-third of the batter
in bottom of pan. Spread half
cranberry sauce over batter.
Repeat with remaining batter
and cranberry sauce. Sprinkle
with remaining nuts.
4. Bake at 350 degrees for
55 to 65 minutes or until
toothpick inserted in center
comes out clean and cake is
golden brown. Cool 10 min-
utes before turning out onto
serving plate.
5. For topping, combine
confectioners sugar, water
and almond extract. Stir until
smooth. Drizzle over warm
cake. Serve warm or at room
temperature. One 10-inch
cake.

UPSIDE-DOWN
CRANBERRY CAKE
TOPPING:
1 /4 cup vegetable
shortening
1 cup sugar
1/2 teaspoon vanilla
extract

SWEET TOOTH / page 98