▪ 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 r " 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 I e , KOSHER 1 v(k g ;i 4 EAR;AENDGIURMET !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 Advertising in The Jewish News Gets Results Place Your Ad Today, Call 354-6060 Callanetics Studios by Maureen Callaneti& exercises are for every body! • • • • Prima kb ad kr ILO *wards a gawk CALLANNTICEdra Fast, visible results Non-impact, gentle and safe Small, personalized classes Transforms stress into energy Sugar Tree Square, 6235 Orchard Lake Road West Bloomfield, MI 48322 313-855-3555 • SUNDAY CLASSES NOW AVAILABLE* 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