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18-22 lb. Avg.
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FRUITS AND VEGETABLES
AlOb'
EILEEN GOLTZ
Yellow Cooking 5 L
ONIONSi.
Bag .
$2.49
ORANGES
X1.00
California Seedless Navel
DELI • DAIRY • GROCERY
•Deli Fresh Cooked
CORN BEEF
•Baby SWISS CHEESE
Chunk Only
$3.39 lb.
$2.49 lb.
McDonald
V
NEW,
arzetti
SALAD DRESSING
LOW FAT PLU
$1 .79 Gallon
990 8°z.
Bottle
The Milk For All Ages!
All Varieties
LET US HELP YOU
WITH YOUR
NEXT PARTY!
SATISFACTION
AND FRESHNESS
GUARANTEED!
Purim Treats
For All Ages
SPECIAL TO THE JEWISH NEWS
My kids are at that age where
their costume for the Purim pa-
rade is far less important than the
size of the noise-maker they get
to take to the Megillah reading.
Purim 5755 is going to be the
year of the power gregor, so I'm
warning you, don't sit next to us.
As always, the kids want to
help. So, this year instead of hav-
ing half the hammentashen come
out like bricks, I'm going to use
several different dough recipes.
One for the kids to have with (re:
too much extra flour won't hurt)
and one or two that are a little
lighter that won't give the adults
indigestion. The fillings, of course,
can range anywhere from the tra-
ditional homemade poppy seed
to the more irreverent chocolate
chip and cherry pie filling.
9 MILE RD.
8 MILE RD.
• COOLIDGE AT 9 MILE ROAD •
HOURS: MON-SAT 8-8, SUN 8-6
31550 GRAND RIVER N, J
oij
FARMINGTON • 471-3210
• GRAND RIVER AT ORCHARD LAKE •
HOURS: MON-SAT 9-8, SUN 9-6
8 MILE RD.
O
Prices Good Through March 6, 1995
ALSO VISIT OUR OTHER LOCATIONS IN HAMTRAMCK, DETROIT & TAYLOR
N
Southfield Fresh Meat
Deli
29702 Southfield Road North of 12 Mile
IN THE SOUTHFIELD PLAZA
810.557-8634
WE MAKE FRESH SUBS TO ORDER DAILY!
-r
DELI SPECIAL
INQUIRE I Cole Slaw
Lipari
Prime Rib i
Potato Salad
ABOUT OUR I Macaroni Salad
I Roast Beef or
Steak
I Corned Beef
DELI PARTY
$399
$399
lb.
TRAYS
lb.
lb.
99
LU
Cf)
LU
r--
LLJ
LU
with coupon expires 3/17/95 1 with coupon expires 3/17/95 with coupon expires 3/17/95
1
Muenster or 1 Boneless --i I Lean Hamburger: Lean Hamburger
American I
From
1
From
Skinless
I
Cheese
Chuck
Chicken Breasts: Ground Round :
I $189
$179 lb
:
$ 2.39 lb.
1
$ 1 99 lb
lb.
:
5 lbs. or more .
5 lbs or more
!
with coupon expires 3/17/95 with coupon expires 3/17/95 1 with coupon expires 3/17/95iwith coupon expires 3/17/95
JL
ALL OUR MEATS ARE U.S.D.A. CHOICE AND GUARANTEED TO YOUR SATISFACTION!
96
Hours: Monday - Saturday 9 - 7, Sunday 9 - 5
INQUIRE ABOUT OUR FREEZER BEEF PACKAGES
2 c. sifted flour
2 t. baking powder
1/2 t. salt
1/2 c. butter
1 c. sugar 1 egg
2 T. milk
1 t. vanilla extract
Preheat oven to 375. Mix to-
gether flour, baking powder, and
salt Cream together the butter and
sugar. Add the egg. Add the dry in-
gredients alternately with milk.
Add vanilla. Mix well. Roll out to
114 in. thick. Cut into 2 inch rounds.
Place 1/2 t. of filling in the center
and form into a triangle. Bake on
greased cookie sheet for 30- to 35
min. or until golden brown.
CREAM CHEESE DOUGH
FOR HAMIVIENTASHEN
(O.K. FOR KIDS) (DAIRY)
8 oz. cream cheese
1 c. butter
2 c. flour
1/3 c. powdered sugar
10 MILE RD.
23101 COOLIDGE HWY.
OAK PARK • 546-4355
HAMMENTASHEN
COOKIE DOUGH (DAIRY)
KIDS' HAMMENTASHEN
DOUGH (PARVE)
4 eggs beaten
1 1/4 c. brown sugar
1 c. butter or margarine, melted
grated rind of 1 orange
1/2 t. cinnamon
1 1/2 c. flour plus extra flour for
rolling out
Preheat oven to 375. Beat the
eggs. Beat in the sugar, melted
butter, orange rind, and cinna-
mon. Gradually stir in the flour.
Divide dough into 4 balls and
wrap in plastic wrap. Refrigerate
for at least 3 hours. (you can make
this dough up to 2 days ahead) On
a lightly floured board, roll out one
of the balls to about 1/4 of an inch.
Cut into circles, place 1 t. filling
in the center and form into trian-
gle, leaving a little of the filling
showing in the center (this allows
the steam to escape). Place on
greased cookie sheet and bake 20
min or until lightly golden.
ILUVIMENTASHEN
(PARVE)
4 c. sifted flour
3 t baking powder
3/4 c. sugar
1/4 t. salt
4 eggs
1/3 c. vegetable oil
grated rind of one lemon
Preheat oven to 375. Mix to-
gether and sift dry ingredients.
Add eggs, oil, and grated rind.
Mix well. Knead until smooth.
Roll out on a floured board to 1/8
in. thick. Cut into 4 in. rounds.
Place a heaping teaspoon full of
desired filling in the center and
bring edges together to form a tri-
angle. Bake on greased cookie
sheet and bake for 25 to 30 min.
or until golden brown.
Cream together cream cheese
and butter. Add flour and pow-
dered sugar. Wrap and refriger-
ate for 4 hours or overnight. Roll
out and cut into 3 to 4 inch
rounds. Fill with favorite filling
and bake at 400 for 12 to 15 min.
EZ POPPY FILLING
1 can poppy seed filling
1/4 c. raisins
1/2 c. dried apricots, chopped
1/4 c. ground pecans
Mix all the ingredients to-
gether and let set 20 to 30 min-
utes before using.
PRUNE FILLING
1 lb. pitted prunes
1/2 c. white raisins
2 t. lemon juice
grated rind of 1 lemon
dash of cinnamon
In a food processor mix all the
ingredients together. Do not over-
process into a paste with no
lumps. Small pieces of the prune
and raisin are ok. This can be
used as soon as it's made.
APRICOT FILLING
12 oz. apricot preserves
1/2 c. white raisins
1/2 c. bread crumbs or ground
pecans
dash of cinnamon
Place all the ingredients togeth-
er in a food processor or blender.
Process until well mixed. This may
be used as soon as it's made.
CHOCOLATE CHIP AND
CHERRY PIE FILLING
1 can cherry pie filling
1 c. semi sweet chocolate chips
1/3 to 1/2 c. bread crumbs
Drain about 1/2 the sauce (not
the cherries) form the can. Pour
remaining filling into a bowl. Add
the chocolate chips and bread
crumbs. Mix well. Let set for 30
min. before using.
© Eileen Goltz 1994