▪
You Enjoy Our Tasty
Chickens. We'll Eat
Some of the Cost.
Treat yourself to an Empire Rock Cornish or Roasting Chicken
during October, and get a $3.00 rebate, good on
any Empire Kosher poultry product.
Plus, we'll add your name to our preferred customer list. You will receive,
free of charge, The Empire Epicure, a quarterly newsletter dedicated to easy,
low fat gourmet kosher recipes, money saving coupons, exciting tips for
healthy eating, holiday entertaining hints, and very special offers.
To receive your $3.00 rebate coupon, send dated cash register receipt
and oval logo from either an Empire Kosher Rock Cornish Chicken or
Roaster, frozen only along with this form to:
Rebate Offer Empire Kosher Poultry, Inc.,
P.O. Box165, Mifflintown, PA 17059
Name:
Street:
EMPIRE
REBATE
OFFER
Town:
State
Zip
Shop at:
Telephone:
Age:
Allow 4 to 6 weeks for delivery.
void vAerepmlutited. taxed Or restricted by taw Linvt one meesl per
name, acidness or household Duplute submissions vdill De clIsga Med
and mil not reoeve response thus form must accompany your request
and may not be reproduced F1ease allow up to 6 weeks to recieve a
refund slip Oder only good in tme U S A Oder Expires Nov30.1994
primuni
EMPIRE
KOSHER
Better Tasting and Better for You, Every Time 0 11111U1111.—
Hiller's Shopping Center
and Food Emporium Markets
Proudly Introduce FRESH
ROYAL STRICTLY KOSHER CHICKENS
WO*
AT LOW LOW DISCOUNT PRICES!!! .
Under Star-K Certification
WI
,
RABBI MOSHE HEINEMANN
RABBINICAL SUPERVISOR
• Whole Young Chicken • • • • • • • • • • • • .$2.19 lb.
• Bone-in Split Chicken Breast • • • • • • • • •$3.29 lb.
• Boneless Skinless Chicken Breast • • • • •$5.79 lb.
• Chicken Leg Quarters • • • • • • • • • • • • • .$1.39 lb.
FOOD
EMPORIUM
IF PLASM SEAL IS BROKEN WE CANNOT GUARANTEE KASHRtJTH
Lit
7
SHOPPING
c Espity R
HAGGERTY STORE LOCATION
29950 14 Mile Rd. (810) 960-1990
WEST BLOOMFIELD LOCATION
6433 Orchard Lake Rd. (810) 851-7100
SOUTHFIELD LOCATION
25155 Greenfield Rd. (810) 559-7960
Next time you feed your face, think about your heart.
Go easy on your heart and start cutting back on foods that are high in saturated
fat and cholesterol. The change'll do you good.
112
V American Heart Association
I
MARKET
PLACE
WERE FIGHTING FOR YOUR LIFE
Better Bites
In Bagel Bible
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
l.
he bagel. It's that mar-
velous bread that crosses
all cultural, religious and
ethnic barriers. It's now of-
ficially the number one favorite
breakfast food in the United
States. I arrived at this fascinat-
ing fact by taking a very scientif-
ic poll of 17 of my best friends and
their kids. Men, women, children
(especially teething children) all
clamor for these "cement dough-
nuts." For years I was convinced
that it was against the law to eat
anything but lox and bagels at
a Sunday brunch.
Everybody loves bagels. For
breakfast, lunch and dinner
they're on everyone's menu. One
fast food chain wanted to jump
on the bagel bandwagon so bad-
ly that they tried to make a
breakfast bagel sandwich part of
their food roster. Unfortunately
someone got the "bright" idea of
putting bacon and ham on it. Tsk,
tsk, tsk!
While I was looking for a recipe
that would let me try to create
these perfect fat free snacks at
home, I discovered a cook book
that bagel aficionados the world
over will love. It's called The
Bagel Bible and it's written by
Marilyn and Tom Bagel. It's pub-
lished by Globe Pequot Publish-
ing of Old Saybrook, conn. This
wonderfully creative couple has
compiled a fantastic collection of
bagel recipes. You can try mak-
ing everything from a plain
raisin-cinnamon bagel, to sever-
al very funny Bagel Styles of the
Rich and Famous. There is also
a section with dessert bagels and
a recipe section geared especial-
ly for children.
You'll have a blast trying out
the various recipes from this
book. My family is enjoying all
my experiments. The recipes are
fast, easy and the ingredients are
probably stuff that you have
hanging around your pantry. So
pick up a dozen of your favorite
flavor bagels and toast to your
heart's content.
BAGEL SLAW
2 c. shredded cabbage
4 oz. mild cheddar cheese,
shredded
4 oz. Monterey Jack cheese,
shredded
1 carrot, peeled and grated
1/4 c. plus 1 T. mayonnaise
freshly ground pepper
1 bagel, cut in bite size cubes
In a mixing bowl, combine the
cabbage, cheeses and carrot. Add
the mayonnaise and pepper and
mix well. You can make ahead to
this point. Just before serving,
add the bagel cubes and mix thor-
oughly. Makes 4 servings.
MUSHROOM BAGELS
1 T. margarine
1 c. chopped fresh mushrooms
1 small onion, chopped
1/4 t. dried thyme
dash of salt
1 bagel halved
2 slices Swiss or Munster cheese
Preheat oven to 375 degrees.
Saute the mushrooms and onion
in the margarine, stir in the
thyme and salt. Remove from the
heat and spoon the mixture onto
the bagel halves top each half
with a slice of cheese. Bake on a
foil covered cookie sheet for 8 to
10 minutes or until the cheese
melts. Makes 2 halves. Can be
doubled or tripled.
CHICKEN FRIED
BAGELS
1 T. cooking oil
1 egg, beaten
1/2 c. plus 1 T. milk
1 t. baking powder
1/4 t. salt
1/8 t. pepper
1/4 t. paprika
1/4 t. garlic powder
1 c. flour
2 bagels, halved
oil for frying
honey, or white sauce gravy
Ina mixing bowl, beat the oil and
egg with fork. Add the milk, bak-
ing powder, salt, pepper, papri-
ka and garlic powder. Beat
thoroughly with an egg beater.
Add the flour and beat until well
mixed. The batter will be thick.
Place the bagel halves in the bat-
ter one at a time, using a spoon
and a fork, coat both sides with
batter. In a large frying pan, heat
about 1 inch of cooking oil. Over
a medium heat, fry the bagels on
the cut side first, when golden
brown, turn with a fork and cook
on the other side until golden
brown. Drain on paper towels.
Serve warm with a side dish of
honey or gravy for dipping.
Makes 4 halves.
PERFECTLY PECAN
BAGELS
3 cinnamon raisin bagels, halved
3 eggs
1/2 c. brown sugar
BETTER BITES page 114