Available at:
A&P FARMER JACK, KROGER, SHOPPING CENTER,
OAK FARMS MARKET, STRAWBERRY HILL
1500
500-1
MANUFACTURERS COUPON-EXPIRES JULY 31,1993
SAVE
50 ° ON ANY SIZE
PACKAGE OF SHOFAR KOSHER
FRANKS OR KNOCKS /REGULAR OR LITE
500
- - -
500
ETHEL HOFMAN SPECIAL TO THE JEWISH NEWS
RETAILER: Shofar Kosher Foods, Inc. will redeem coupon for face value plus 8
cents handling if you receive and handle it in strict accordance with the terms of
this offer and if, upon request, you submit evidence thereof satisfactory to Shofar
Kosher Foods Inc. Coupon may not be assigned to or transferred. Customer must
pay any sales tax. Void where prohibited, taxed or restricted by law. Good only in
U.S.A. Cash value 1/25 of 1 cent. For redemption of properly received and
handled coupons, mail to: Shofar Kosher Foods Inc. P.O. Box 880746, El Paso ,
Texas 88588-0746. Limit one coupon per purchase.
7 1 8 6 8 1 0 1 1 7 2
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.
(COUPON CANNOT.,BE DOUBLED)
ME MN I= MI =II I= MI I— MN NM =I el
500
MANUFACTURERS COUPON-EXPIRES JULY 31,1993
SAVE
50 ' ON ANY SIZE
PACKAGE OF SHOFAR KOSHER
SALAMI OR BOLOGNA /REGULAR OR LITE
1
500
7 1 8 6 8 1 0 1 1 8 0
RETAILEri: Shofar Kosher Foods, Inc. will redeem coupon for face value plus 8
cents handling if you receive and handle it in strict accordance with the terms of
this offer and if, upon request, you submit evidence thereof satisfactory to Shofar
Kosher Foods Inc. Coupon may not be assigned to or transferred. Customer must
pay any sales tax. Void where prohibited, taxed or restricted by law. Good only in
U.S.A. Cash value 1/25 of 1 cent. For redemption of properly received and
handled coupons. mail to: Shofar Kosher Foods Inc. P.O. Box 880746. El Paso
Texas 88588-0746. Limit one coupon per purchase.
(COUPON CANNOT BE DOUBLED)
TO SHARON & SAM KAT/
Thank You
for letting me help to make your
daughter's wedding such a
spectacular success!
Bruce at Breath Of Spring
Q BAGEL E XPRESS
(/)
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Cf)
Lu
UJ
F-
98 17 )
L-r
e i factor Announces
In Association With • etroit - ba
SUNDAY A.M. DELIVERY
"Why go out when you can have it delivered?"
• Carrying Bagels, Cream Cheese, Smoked Fish & More!
• Call Mon.-Fri. 9 a.m.-6 p.m. & Sat. 9 a.m.-9 p.m.
• Deliveries made between 7 a.m. & noon on Sunday.
• For Sun. delivery, all orders must be received by 9 p.m. Sat.
Daily Delivery
Available
6 6 1 - 3 742
Last minute Sun. Bagel orders - Beep us at 500-3242, 7 a.nt.-10
-O kt s*
)*
EXPRESS
SAVINGS
$16 lb_
Nov-iv
LOX
\ i th C ol 11)0 11 • FX
()
Australian Morning
(Or Anytime) Tea
D
own-under' is not a
culinary wasteland."
That's the significant
statement from Susan
Jenkins and Courtney Clark,
both highly respected culinary
professionals in Australia.
"We've come of age" com-
mented Ms. Clark, speaking
at the 15th annual conference
of the International Associa-
tion of Culinary Professionals
(IACP). "Now, there is a mar-
velous blend of 140 national-
ities ... largely due to the
open-door policy of immigra-
tion that followed World War
II ... so that Australia is now
renowned not just for bush
foods (kangaroo fillets and
quandong, a wild peach) but
for exciting, signature fare."
Ms. Clark goes on to ex-
plain that today, in every ma-
jor Australian city, there is an
amazing variety of ethnic
cuisines — most, like Thai
and Indian, are relative new-
comers, but the Australian
culture has its roots in Eng-
land and the mother country's
influence remains strong." As
far back as 1770, Captain
James Cook sailed into
Botany Bay and planted the
Union Jack in Australian soil.
Then in 1788, when the
British economy was in seri-
ous post-Revolutionary War
decline, the first of many ship-
ments of British prisoners
(whose only crime may have
been using bad language)
arrived in Australia. These
people carved out a new life
while adapting familiar Eng-
lish customs to their daily
existence.
"Until the two-career fam-
ily took over, there was al-
ways a leisurely break for
morning and afternoon tea,"
says Ms. Jenkins. She adds,
"traditional British cakes and
scones have been adapted to
whatever ingredients were
available in this country." For
instance, pumpkin scones
which no Australian tea
would be without, made a
virtue out of a necessity — a
shortage of flour and a glut of
pumpkins.
Usually served with pump-
kin jam, we can substitute
ginger marmalade and softly
whipped cream. Marshmal-
low Pavlova is claimed by
both Australians and New
Zealanders as an authentic
culinary invention.
However, the sweet, soft,
airy dessert is generally cred-
ited to Herbert Sachse, a for-
mer Australian sheep - shear-
ers' cook who whipped it up in
1935 at Perth's Esplanada
Hotel in honour of the Russ-
ian prima ballerina Anna
Pavlova. (It is also known as
vacherin in France.)
Anzac biscuits (hard and
crisp like our cookies), are
variations of Scottish oat-
cakes, and it's said they were
sent in care packages to the
Australian and New Zealand
Army Corps (ANZAC) in
World War I.
"A square of sponge cake
(preferably stale) dipped in
chocolate and coconut" is the
Australian definition of Lam-
ington, a dainty confection
which appears on every cake
plate. It is said that it was
named after Baron Laming-
ton, governor of Queensland
1895-1901, whose wife took
an unusually keen interest in
the food of the colonies.
Much is to be said for the
civilized, genteel, English af-
ternoon tea. But for a re-
freshing, exciting change of
pace, next time you're moved
to entertain, switch to a jaun-
ty teatime...Australian-style.
Recipes follow.
PUMPKIN SCONES
2 tablespoons butter or
margarine
1/4 cup sugar
1 egg
2/3 cup cooked, mashed
pumpkin or canned
pumpkin
21/2 cups self-rising flour OR
21/2 cups all-purpose flour
and 4 teaspoons baking
powder
1/2 teaspoon ground nutmeg
1/3-1/2 cup milk
Preheat oven to 425F.
Grease two cookie sheets or
spray with non-stick veg-
etable spray.
Beat together butter and
sugar in medium bowl until
pale and fluffy. Whisk in egg
and pumpkin with 1/2 cup
flour to prevent curdling. Add
remaining flour and nutmeg
and enough milk to make a
soft, sticky dough. Turn onto
a lightly floured surface and
knead lightly until smooth.
Press dough out to about 3/4-
inch thickness. Cut into (
rounds with 2-inch cookie
cutter. Place scones, barely
touching, in prepared pans.
Brush tops with a little milk.
Bake in preheated oven for
12-15 minutes until nicely
browned and sound hollow
when tapped on bottom.
Makes 16-20.
AUSTRALIAN page 100