1993 PASSOVER PRODUCTS NOW ARRIVING - START STOCKING UP! WE ACCEPT ALL BULK FOOD STORE COUPONS OPEN 7 a.m. - 12 Midnight SUN-THURS. 7 a.m. - 1 a.m. FRI. & SAT. 0 r — ERIC 14 triC47-51 6698 ORCHARD LAKE RD. West Bloomfield Plaza BULK FOOD 737-1610 Fax: 737:0999 ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN -- gain fliMMERY® -"-- fliMMERV" SPA PIZZA SUGAR FREE 185 CALORIES SEW LOW FAT 'LOW CA EI LOA RIE fro' VP NEW ITEM Limit 1 Per Customer ExWs 3-6-934 .. 16 OZ. .. ... .e LCti 2tmw ea r. .... . EAM HALF GALLON Limit 4 111111 HALVAH BAGEL DOG 990 8 OZ. Expires 3-6-93 .1 Expires 3-6-93 Limit 4 PACIFIC GRAINS NO FRIES DILL PICKLES 2? Limit 6 5.5 OZ. BAG Expires 3-6-93 •100% PURE • HIGH FIBER OAT BRAN Limit 4 p 59 °Ib. Limit 2 Lbs. Expires 3-6-93 TEA BISCUITS 40 O 4.5 OZ. Expires 3-6-93 Expires 3-6-93 KOSHER FOR PASSOVER sEAsoAr SARDINES IN TOMATO SAUCE $1 19 0 15 OZ. OVAL CAN " lb. L.:j Limit 2 lbs. Expires 3-6-93 ( • ORANGE • CHOCOLATE • VANILLA • COCONUT 32 OZ. JARS CHOCOLATE COVERED RAISINS ni 5 OZ. Exelres 3-6-93 DIEM KOSHER 04. BAKED SNACK ITEMS •POTATO • CHEESE • RANCH Expires 3-6-93 Best's Kosher • MARBLE • CHOCOLATE COVERED • CHOCOLATE • VANILLA $2" tl NEWT $799 OFF m alkiliS i iiFI A611ifiS CD FA I I R Y Limit 4 NOVA LOX SHORTCAKE BROCCOLI CHEDDAR • Ate Limit 4 Expires 3-6-93 iv z FULL SERVICE GLATT KOSHER BUTCHER AND CARRY-OUT DELICATESSEN BLADE CUT VEAL CHOPS While supplies last SPECIALIZING IN PESACH BEGINS CATERING FOR MONDAY NIGHT ALL OCCASIONS FOR APRIL 5TH GROUPS OF 10 TO 50 PLACE YOUR ORDERS EARLY WE WILL "MEAT' ALL COMPETITORS' PRICES ON FRESH KOSHER MEATS & POULTRY! HOURS: SUN. 1 1-G, A ION./TUE. 9-J- ;, IVED. 9-7, TH. 9-8:30, FRI. 9-2 32839 NORTHWESTERN HIGHWAY, FARMINGTON HILLS, MI 48344 (313) 855-8830 LU TRUST YOUR NEXT CATERED AFFAIR TO THE FINEST KOSHER CATERER Specializing In: LU F- LU C:1 LL1 80 • • • • • • Weddings Bar/Bat Mitzvahs Anniversaries Conventions Office Parties All Occasions From 50 to 2500 We Cater At Morst Synagogues, Temples, Hotels and the Halls Of Your Choice CLASSIC CUISINE Approved by Council of Orthodox Rabbis PHILIP TEWEL (313) 661-4050 or (313) 968-1200 Food and Beverage Director Farmington Hills, Michigan $1 MILLION TO SPEND U.S. PROOF SETS • MINT SETS GOV'T BOX "C.C. $1" U.S. GOLD COINS "Sell Where the Dealers Sell" BARN=TT RARITI=S CORP OR A T I O N 189 MERRILL ST. Food NM 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