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January 01, 1993 - Image 24

Resource type:
Text
Publication:
The Detroit Jewish News, 1993-01-01

Disclaimer: Computer generated plain text may have errors. Read more about this.

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STRAWBERRY BLONDIES page 22

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• No Wax Finish With 5 Year Warranty • Installs Fast! No Messy Sanding Or Finishing •
• Five Decorator Colors To Choose From •

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BLOOMFIELD CARPET & FLOORING

39880 14 Mile Road — Corner of Haggerty Road — Newberry Square Plaza
Q -Y
a ■ 11 624-4477

EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
Look for this emblem and be a name
Association who sells only the finest of
not a number by shopping at a
select kosher products which are
member market of the Detroit area
certified kosher by a recognized
Retail Kosher Meat Dealers
Orthodox rabbinical council

WE WISH OUR CUSTOMERS A HAPPY
AND PROSPEROUS NEW YEAR

EMPIRE FRESH

SUNDAY, JANUARY 3rd THROUGH
FRIDAY, JANUARY 8th

CHICKEN BREAST WITH WINGS

$2.59/1b.

EMPIRE FROZEN

CHICKEN AND TURKEY POT PIE

$1 .89/pkg.

SINAI PREMIUM FROZEN

KISHKA

$ 1 .99/Ib.

This Week Exclusively at:
COHEN'S KOSHER MEAT & POULTRY MARKET

6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
PHONE 932-3930 & 932-3931

OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR
OVER 70 YEARS, MICHAEL COHEN, OWNER-OPERATOR

(while quantities last)

STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00 - 6:00
Friday 9:30 - 3:00

Established 1920

THE D ET RO I T J E WIS H NE WS

OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.

Lisitclun
II) "-A 1)4eiry C
(slic Scir\viicies

Draperies
• Remake Draperies
• Window Shades
• Bedspreads
• Blankets ter,°S.Vg • Lampshades • Pillows

FREE Estimates and FIFE~ Pick-up J Deliver
NEW CUSTOM SERVICE

PICK-UP AND DELIVERY NOW AVAILABLE
FOR YOUR FINE CIpTHING

1[II 111 161 II or

Cal 4

LARGEST
SELECTION OF
CRU ISEWEAR
ARRIVING
DAILY

COMPLAISANT/
COMPLAISANT KID'Z

In Crosswinds Mall
Orchard Lake Road at
Lone Pine in W. Bloomfield

855.6566 855.4460

Open Daily 10 a.m.

SNOW BALL
2/3 cup mixed candied fruits
1/2 cup brandy
3 pints vanilla ice cream
1 cup heavy cream, whipped
12-18 candied violets
Note: Candied violets are
available in specialty stores.
Soak fruit in brandy for 1
hour or place in small bowl,
cover and microwave at Low
for 5 minutes and let stand at
room temperature for 10 min-
utes. Blend into ice cream.
Spoon into a 2 quart mold or
deep bowl. Cover and freeze 2
hours or until hardened (may
do this in the morning for an
evening party.) Unmold onto
a chilled platter. Cover with
whipped cream 'roughing'
surface with fork to resemble
snow. Garnish with candied
violets. Serves 8-10.

THICK BANANA
CHEESECAKE SHAKE
2 cups milk
1 slice cheesecake, about 2-
inches wide at edge, cut in
chunks
1 tablespoon confectioner's
sugar
1 tablespoon frozen lemonade
2 scoops vanilla ice cream or
frozen vanilla yogurt
1 banana, peeled and sliced
2 small chocolate cookies (op-
tional)
Place milk, cheesecake,
sugar and lemonade in
blender jar. Whirl until
smooth, 15 seconds at High.
Divide mixture between 2 tall
glasses. Top each with scoop
of vanilla ice cream, banana
slices and wedge chocolate
cookie at side. Serve with
spoons and straws. Makes 2.

`FROM SCRATCH'
LEMON FROSTED
1/3 cup sugar
juice and grated rind of 2
lemons
2 cups water
2 scoops (1/2 cup each) lemon
sherbet
2 lemon wedges or candy
sticks
In small saucepan, combine
sugar, lemon juice, rind and
1/2 cup water. Bring to boil
and cook for 1 minute. Add re-
maining water and chill. To
assemble: Place scoop of
lemon sherbet in each glass,
pour lemonade over. Garnish
with lemon or insert candy
stick.
For Fast-Fix Lemon Frost-
ed: Make 2 cups prepared
lemonade from frozen con-
centrate or a mix. Assemble
as above. Makes 2.

EGGLESS, LOW CREAM,
STRAWBERRY ICE
3 cups frozen strawberries,
unsweetened and thawed

1 cup confectioner's sugar
1 cup milk
1 1/2 cups light cream
2 teaspoons vanilla extract
In blender, place strawber-
ries and puree, 30 seconds at
High, stopping motor every 10
seconds and scraping mixture
from sides. In bowl, combine
sugar, milk, cream and vanil-
la, stirring to dissolve sugar.
Stir in pureed strawberries
and pour mixture into ice
cream maker. Freeze accord-
ing to manufacturer's direc-
tions. Alternate freezing
method: pour mixture into
shallow dish, about 11 by 14
by 2 inches. Freeze. Stir after
1 hour. Mixture will begin to
freeze from outside edges to
center. Return to freezer to
harden. Makes 1 quart.

BAKED MACAROON
MADNESS
3 macaroon cookies, crumbled
1/4 cup macadamia nuts,
chopped
1/2 cup chocolate coffee beans
1 small loaf sponge cake,
sliced 1-inch thick
1/2 cup raspberry preserves,
melted
4 egg whites
1/3 cup sugar
1 1/2 pints cappuccino ice
cream or frozen yogurt
2 tablespoons confectioner's
sugar
Preheat oven to 475F. In
small bowl, mix together mac-
aroons, nuts, and chocolate
coffee beans. Set aside. Line
bottom of 10-inch baking dish
with sliced sponge cake.
Spread with preserves and
macaroon mixture. Set aside.
Whisk egg whites in small
mixer bowl until they peak
softly. Gradually add sugar
and continue beating until
mixture is stiff. Place ice
cream or frozen yogurt in
mound on top of cake and cov-
er completely with stiffly
whipped egg white mixture.
Rough up surface with a fork.
Sprinkle lightly with confec-
tioner's sugar and place in top
rack of oven for 2 to 3 minutes
or until peaks are golden
brown. Watch carefully to
avoid scorching. Serves 4 to
6. ❑

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