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 r 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