▪
YOUR HALLOWEEN CANDY HEADQUARTERS Food
OPEN 7 a.m. - 12 Midnight SUN.-THURS.
7 a.m. - 1 a.m. FRI. & SAT.
WE ACCEPT ALL BULK FOOD
STORE COUPONS
ERIC/±.14
BULK FOOD
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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
American Breads
Celebrate History
WEST BLOOMFIELD STORE ONLY
8 OZ. SERVING
(60 CALORIES)
WITH PURCHASE
OF ONE
ICE CREAM
• FAT FREE • SUGAR FREE
• NO CHOLESTEROL
ED
Limit 1 FREE • Expires 10-31-92
71/2 CALORIES PER OUNCE
UTRI.Atf!
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
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KOSHER
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!CANDY CORN'
i 'TOOTSIE ROLL
I ASST. FLAVORS MIX C 'N ANDY'
MATCH
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
I
99*
11/7r..
.
10441
I Oil
lb. I I
ipPorze•
Limit 2 lbs. • Expires 10-31-92
9
9 * lb. 1D
(
Limit 2 lbs. • Expires 10-31-92
AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
SWEET
I AMERICAN BAKERY
I
MIDGEES
w 99 4
at 44
;47
lb.
,Limit 2 lbs. • Expires 10-31-92
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
ROKEACH OLD VIENNA
!
:TURKISH APRICOTS I LAWASH BREAD 'GEFILTE FISH'
I 8 PIECES
K I 1.: I WHITE FAT FREE
$
$1 99
• WHEAT
790 ° CAN C P E AN ©1
4111
4, . 4
11111Vr' •
40fje
•
• GARLIC
lb.
Limit 2 lbs. • Expires 10-31-92
AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY -
BERINGER
:NAPA VALLEY 1990 I I
'CHARDONNAY WINE
s lets
E99
I
WEST BLOOMFIELD STORE ONLY
ANDRE
CHAMPAGNE
•BRUT • EXTRA DRY • PINK • COLD DUCK
750 MI.' goig=e ,
;Limit 12 Bottles • Expires 10-31-92
AMERICAN BULK FOOD COUPON
12 OZ.
Limit 4 • Expires 10-31-92
2/$5
750 MI. 1
Limit 12 Bottles • Expires 10-31-921
AMERICAN BULK FOOD COUPON
a *4
gel,442
•
.79
Limit 2 • Expires 10-31-92
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
BARON HERZOG
CALIFORNIA
WHITE ZINFANDEL WINE'
4.99
750 MI.
. Limit 12 Bottles • Expires 10-31-92
AMERICAN BULK FOOD COUPON
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Desserts ..
By
Best Cakes .
Lowest Prices
94
24370 W. Ten Mile Rd., Just W. of Telegraph
tl)
Z Z ‘Z.
Certified Kosher
Metropolitan
Kashruth Council
355-0088
Knits
That Take You
Anywhere...Anytime
Mon.-Fri. 10-4
Sat. 10-3
Franklin Plaza
358-4085
29107 Northwestern Hwy.
Southfield (2nd entrance from 12 Mile in rear)
"Where You Come First"
Kosins
Uptown
Southfield Rd. at
11 1/2 Mile • 559-3900
Big & Tall
Southfield at
10 1/2 Mile • 569-6930
While the French have
crusty baguettes and buttery
brioches to call their own, we
have quick breads, cornbreads
and other savory, tempting
treats which originated in
American kitchens. These
foods are easily transportable,
and make wonderful addi-
tions to any menu.
Cornbread dates from the
earliest colonial times, with
variations such as hush pup-
pies developing later, around
the time of the Civil War. The
most common interpretation
of the meaning of the name
"hush puppies" comes from
the practice of throwing bits
of fried dough to barking dogs
as a way to "hush the pup-
pies."
Cornmeal is just one of the
ingredients in Boston brown
bread, an American variation
on the steamed puddings
brought over by the English.
The Puritans served it on the
Sabbath, along with Boston
baked beans. Its rich color
comes from the use of
molasses.
The name "quick breads"
implies ease and speed in the
making, in contrast to yeast
breads, which require hours
to rise.
APRICOT NUT BREAD
1 1/2 cups coarsely
chopped dried
apricots
1 cup water
2 1/2 cups all-purpose flour
3 /4 cup sugar
4 teaspoons baking
powder
1 teaspoon salt
1 /2 teaspoon baking soda
% cup chopped nuts
1 egg, slightly beaten
1 cup buttermilk
3 tablespoons vegetable
shortening
1. Heat oven to 350 degrees.
Grease bottom of 9 by 15 by
3-inch loaf pan.
2. Combine apricots and
water in heavy saucepan.
Bring to boil, reduce heat and
simmer, uncovered, for 10
minutes or until water is
absorbed. Cool.
3. Combine flour, sugar,
baking powder, salt and
baking soda in large bowl.
Stir in nuts.
4. Combine apricots, egg,
buttermilk and vegetable
shortening. Add to dry
ingredients. Stir only until
dry
ingredients
are
moistened.
5. Turn batter into prepared
pan.
6. Bake at 350 degrees for
55 to 60 minutes or until
toothpick inserted in center
comes out clean.
7. Cool for 10 minutes in
pan on rack. Remove from
pan; cool completely before
slicing. Makes one loaf.
BOSTON BROWN
BREAD
1 cup whole wheat flour
1 cup rye flour
1 cup yellow cornmeal
1 1/2 teaspoons baking
powder
1 teaspoon salt
1 /2 teaspoon baking soda
2 cups buttermilk
3 /4 cup molasses
2 tablespoons vegetable
shortening
1 cup dark seedless
raisins
1. Mix flours, cornmeal,
baking powder, salt and
baking soda in large bowl.
Stir in buttermilk, molasses,
melted vegetable shortening
and raisins until well mixed.
2. Spoon batter into 4 well-
greased 1-pound vegetable or
fruit cans. Cover with
aluminum foil and tie with a
string.
3. Place cans on a rack in
large kettle. Pour boiling
water to come halfway up
sides of cans. Cover and
simmer for 2 1/2 to 3 hours.
Pour in more boiling water, if
necessary, to keep cans in
boiling water to the halfway
point.
4. Remove from kettle and
remove foil. Cool in cans for
10 minutes on a rack. Invert
loaves onto rack. Serve warm.
Makes 4 loaves.
CORNMEAL STICKS
2 cups cold water
11/2 cups yellow cornmeal
3 /4 teaspoon salt
6 ounces (1 1/2 cups) sharp
Cheddar cheese,
finely shredded
vegetable shortening for
deep frying
1. Combine water, cornmeal
and salt in a heavy saucepan.
Mix until smooth. Cook over
medium heat, stirring
constantly, until mixture is
AMERICAN BREADS / page 96