▪ 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