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 im I= . (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 (/) w 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