FO011
OPEN NEW YEAR'S DAY 7 a.m. -1 a.m.
OPEN 7 a.m. - 12 Midnight SUN-THURS.
7 a.m. - 1 a.m. FRI. & SAT.
\; /E ACCEP- ALL 3,1K 'COD
STORE COUPONS
Ajar
1
W11 711
\ sc.
6698 ORCHARD LAKE RD.
West Bloomfield Plaza
V
737-1610
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ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN
1
"
ROKEACH
OLD VIENNA
GEFILTE FISH
$288 ®
27 OZ
JAR
.
Expires 1-9-93
Limit 4
CROWLEY'S
ITALPASTA
FROZEN YOGURT
•ROTINI • SPAGHETTI • LINGUINE
SILVER PREMIUM
2
Limit 4
DRIED
NACHO CHIPS
PINEAPPLE RINGS
OR PAPAYA CHUNKS
•SALT • NO SALT
6
Limit 4
0
12 OZ.
Expires 1-9-93
DOUBLE-DIPPED
CHOCOLATE
PEANUTS
$1 "lb.
Limit 2 lbs.
Expires 1-9-93
1
5 Gal.
1/2
KRISPY
90 1b m
ETHEL G. HOFFMAN SPECIAL TO THE JEWISH NEWS
PASTA
Expires 1-9-93
16 OZ.
PKG.
Expires 1-9-93
ORANGE JUICE
HALF GALLON
$129
.
Limit 2 lbs.
Expires 1-9-93
Limit 2
Expires 1-9-93
DARK
SEEDLESS
FRESH ROASTED
RAISINS
•SALT • NO SALT
990
Limit 2 lbs.
lb.C1
Expires 1-9-93
CASHEWS
$'99 lb. Ci
Limit 2 lbs.
Expires 1-9-93
ATTENTION HOME BUYERS
WANT TO PAY
ZERO POINTS?
There's nothing to it
NI
Strawberry Blondies,
And Black Cows
R
emember Black Cows
and Strawberry Blond-
ies? For anyone who
grew up in the `50s, sip-
ping on these trendy soda
fountain drinks and supping
sweet sundaes crowned with
a bright red maraschino cher-
ry were frequent events for
neighbors and friends.
They're still all-American fa-
vorites and for the kosher en-
tertainer, lively impromptu
socials.
Ice Cream Socials go way
back to the American blue
laws of the late 1800's. This
decreed that the popular ice
cream soda containing car-
bonated syrup could not be
served on Sunday. To get
around these laws, it's said
that an enterprising druggist
in Evanston, Illinois, began
serving ice cream topped with
non-carbonated syrups on
Sundays. Presto — the "sun-
dae soda."
Here are some ideas to get
you started. Then put on
some '50s jazz . . . and live it
up!
FAVORITE FROZEN
DESSERT TOPPINGS
LIQUEURS AND WINES:
Grand Marnier, Amaretto,
and sweet red wine
NUTS: Toasted almonds,
hazelnuts or praline almonds
THICK CREAMY SAUC-
ES: homemade caramel,
chocolate fudge
CREAM: Whipped or non-
dairy topping
FRUITS: Fresh fruit salad,
sliced bananas sprinkled with
lemon juice (to avoid brown-
ing), fresh or frozen berries
FRUIT SAUCES: pureed
berries or peaches
CHOCOLATE: Chopped
white and dark chocolate,
chocolate bark, crumbled tof-
fee bars
Crumbled
COOKIES:
brownies or macaroons
STRAWBERRY PUREE
SAUCE
1 10 oz. package sweetened
frozen strawberries,
thawed OR 1 pint fresh
strawberries, hulled, tossed
with 1/4 cup sugar
1 tablespoon fresh lemon juice
Place berries with lemon
juice in food processor. Chop
until smooth and pureed.
Makes approximately 1 1/2
cups.
FRUIT SALAD PUREE:
Place leftover fresh fruit sal-
-
The Zero Point Specialists
The MORTGAGE COMPANY
Of Michigan, Inc.
3 1 3 - 3 7 5 - 2 6 2 6
ad and a squeeze of lemon
juice in food processor and
puree. Sweeten to taste with
confectioner's sugar.
HOMEMADE CARAMEL
SAUCE
1 cup heavy cream
1 cup dark brown sugar
1/3 cup white sugar
1/2 cup light corn syrup
Place all ingredients
heavy saucepan and stir over
high heat until mixture is
thick, 7 minutes or tempera-
ture reaches 210 on a candy
thermometer. Cool 20 min-
utes before using. Makes 2
cups.
in
TIPSY FRUIT TOPPING -
1/4 cup rum
1/4 cup apricot or peach pre-
serves
1 1/2 cups fruit salad or cut
up fresh fruit
In cup or small glass bowl,
combine rum and preserves.
Microwave for 30 seconds at
High to melt preserves. Re-
move from microwave and
stir to blend. Place fruit sal-
ad in small serving dish and
stir in rum mixture. Stir to
mix. Serve at room tempera-
ture. Makes 1 1/2 cups.
CHERRY BANANA
SPLITS
1 pint vanilla ice cream
1 pint chocolate ice cream
3 medium bananas
Cherry Orange Sauce
_
Whipped cream
chopped nuts
12 stemmed maraschino cher-
ries
=\
Place one scoop each of
vanilla and chocolate ice
cream in each of 6 dessert
dishes. Peel and split each ba-
nana lengthwise and arrange
half in each dish. Spoon Cher-
ry Orange Sauce over each –/\
serving, top with a dollop of
whipped cream and garnish
with cherries and nuts.
Serves 6.
Cherry Orange Sauce: Mix
2 tablespoons sugar and 1 ta-
blespoon cornstarch in small
saucepan. Stir in 1 cup orange
juice and 1/4 cup orange mar-
malade. Cook, stirring until
sauce boils and thickens. Add
1 teaspoon butter and 1/3 cup
chopped maraschino cherries.
Cool and refrigerate. Makes
1 1/4 cups.
STRAWBERRY BLONDIES
page 24