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ERIC 14
triC47-51
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BULK FOOD
737-1610
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fro'
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Limit 1 Per Customer ExWs 3-6-934 ..
16 OZ.
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EAM
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990
8 OZ.
Expires 3-6-93 .1
Expires 3-6-93
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40 O
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KOSHER FOR PASSOVER
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SARDINES IN TOMATO SAUCE
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OVAL CAN
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(
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32839 NORTHWESTERN HIGHWAY, FARMINGTON HILLS, MI 48344
(313) 855-8830
LU
TRUST YOUR NEXT CATERED AFFAIR TO THE FINEST KOSHER CATERER
Specializing In:
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Food
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Sweet Treats
For Purim
NAOMI ARBIT SPECIAL TO THE JEWISH NEWS
urim is a joyous holi-
day celebrating the
defeat of King Ahas-
uerus in the 5th cen-
tury BCE. The celebration
begins in the synagogue
with the reading of the
megillah, the story of
Purim as found in the
Book of Esther.
Parties, carnivals and
the wearing of costumes
by children all add to the
festive celebration. There
is also the beautiful tradi-
tion on this holiday of gift-
giving, called shalach
manot. Sweets called
hamantashen, three-cor-
nered pastries, are deliv-
ered to relatives and
friends. They are some-
times referred to as
Haman's ears, pockets or
hats, depending on their
size.
Since canned poppy
seed, prune, and apricot
fillings are readily avail-
able in supermarkets, I
suggest using them, add-
ing some freshly grated
lemon or orange rind.
Chopped nuts and/or rai-
sins can also be added to
these fillings or to a wide
variety of marmalades or
jams.
For those who need to
knead, and enjoy that
step, but don't want to
take the time to make a
yeast dough, there is a
pastry dough that
requires five minutes of
kneading.
NOTE: Liquid egg sub-
stitute may be used in all
recipes that require an
egg. Milk, water or orange
juice can be used in the
pastry dough. Sugar-free
and fat-free jams and
marmalades are available
in the supermarkets.
Stored in an air-tight con-
tainer, pastries keep for
five days.
p
HAMANTASHEN
2 1/2 cups flour
2 1/2 teaspoons baking
powder
pinch of salt
1/2 cup sugar
4 tablespoons margarine,
softened
1 egg, lightly beaten
1/4 cup milk
filling of choice
1 egg yolk, mixed with 2
teaspoons water
BIRMINGHAM 48009
Pim. 1313) 544-1124
Since 1971
Naomi Arbit is a syndicated
newspaper food writer.
Optional for glaze:
1. Combine flour, bak
ing powder, salt and suga.
in a bowl. 2. Cream th l
margarine with the egi
and milk; add to the dr:
ingredients. 3. Sprinkle
wooden board with flow
and knead the dough unti
it is smooth and elastic
about 4-5 minutes. 4. Rol
out the dough to the thick
ness of 1/8 inch. Cut into
1/2- or 3-inch circles. 5
Place a rounded half-tea
spoon of filling in the cen
ter of each round anc
bring the three edge:
together tightly to form
closed triangle over the
filling. (If desired, brusi
tops with egg yolk wash.
6. Place on non-stick
sprayed cookie sheet anc ,
bake in a 350 degree over
25 minutes or until golder
brown. Makes 40 2 1/2
inch cookies.
HAMANTASBEN
CREAM CHEESE
DOUGH
1/2 pound margarine, at
room temperature
8 ounces cream cheese, at
room temperature
2 cups flour
filling of choice
1. Cream margarine and
cream cheese in a mixin
bowl; add flour and sti.
until dough is formed. 2.
Shape into a flat
divide in half and wrap
each in waxed paper. Chill
for at least 2-3 hours. 3.
On a floured surface, with
a lightly floured rollin
pin, roll out dough to 1/8-
inch thickness and cut
into 2 1/2- or 3-inch cir-
cles. Place a teaspoon of
filling in each center, and
bring the three edges to
the center, pinching edges
together tightly to form a
closed triangle over the
filling. 4. Place on non-
stick sprayed cookie sheet
and bake in a 375 degree
oven 12-15 minutes or
until golden brown. Cool
on rack. Makes about 32
pastries.
g
HAMANTASHEN
1/2 cup sugar
1/2 cup margarine
1 egg
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
2 teaspoons baking pow-
der
SWEET TREATS page 82