NATURAL page 88
IMPORTED FOODS
and pour through a strainer into
eight shallow 4-ounce heatproof
27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrup Village, Mi • (810) 552-9898 • Fax (810) 552-9815 dishes. Place dishes in a larger
baking dish, add boiling water
until it comes halfway up the
sides of the cups and bake for 25
minutes. Remove desserts from
water bath, cool, then chill.
Place broiler rack at the high-
est level and preheat broiler.
Arrange dishes on a cookie sheet
that has sides. Combine remain-
ing maple sugar with brown sug-
T LMA
FRESH
ar in a small bowl. Spoon mixture
SEM
Hoummous
ACHVA
Breads, Pitas,
into a fine strainer bowl. Spoon
Fruit Filled
Tehina, Falafel
Hoummous,
Plain Halva
mixture into a fine strainer and
Pastries
Sahleb
Tabouli and more.
stir over each dish so that a fine
Pistachio
sprinkling evenly covers the sur-
Instant Soups
Halva
face of each custard. Pack ice
Rice Pilaf
Fruit Syrups
cubes around dishes, then place
Falafel Mix
Gift Boxed
pan under top broiler just until
CousCou
Halva
sugar melts, less than 1
minute.Quickly remove from
broiler and chill until very cold.
1
Garnish with a candied violet be-
fore serving.
1 (Vanilla, Plain, or Cocoa) I
The Finest Imported Foods From Around The World
YOUR ISRAELI
SUPERMARKET CONNECTION!
I■ MEM
OEM MIMI
FREE
HADAR TEA BISCUITS
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with $5 purchase
1
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Wafers
4
offees & Teas
Chocolate Bars
Candies
4 Fingers
Pesek-Z
Please present coupon • Offer Expires June 30, 1995
1
FRESH
Ground Coffees, Teas,
Cheeses, Pastries
CARMEL
Pure Grape
Juices
Baking Dates
Fresh Cup
Dates
AND OR !
Our most requested chicken
recipe is for a blintz soufflé
Why call Empire Kosher Poultry for a blintz recipe?
Because, like our chickens and turkeys, our blintzes
are the best you can buy. Our name guarantees it.
Empire's succulent, premium quality blintzes are
available in your choice of savory fruit fillings or
scrumptious cheese. Use the coupon below to
stock up on Empire blintzes for breakfast, brunch,
lunch, even dinner-- or as an any time treat. And
just so you won't have to call, here's our most
popular recipe:
a i
(Serves 4)
I
8 Empire Blintzes
1 1 /2 cups sour cream,
1/4 stick margarine
regular or low-fat
melted for pan, or
1/4 cup sugar
use non-stick spray
1 tablespoon vanilla
4 eggs
Pick a pan where blintzes will completely fill the bottom in
a single layer. Preheat oven to 350°F. Beat eggs, sour
cream, sugar and vanilla till light and frothy. Pour over
blintzes and bake about one hour. Cut in squares
and serve. Recipe may be doubled or tripled.
A hit for Shavuout.
prnillilli
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CC
40* , ;
, , : Empire Kosher , I
Blhitzes '
Empire Blintz Soufflé
(1)
1
, , 'Save!
1
,
To the dealer: One coupon per purchase. Redeemable
I ONLY on Empire Kosher
Blintzes.
face value, plus 8
for reimbursement of I
cents for handling,
I Kosher Poultry, Inc.,
mail to Empire
PO Box 165 Miftlintown
17059. failure
PA I
to produce on request invoices proving
I purchase of stock
to
cover
coupons
may void
coupons presented. Void if
all I
taxed,
restricted,. prohibited
I or presentd
e by
r th an retailers of
Good only i n US A, otheon-tr
Empire Kosher.
n
ansferrable. Ca sh value 11100
I cent. Not valid
in combination with other coupons.
I
MANUFACTURER'S COUPON I
EXPIRES JULY31, 1995
EMPIRE,
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K 0 S HER
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90
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Better Tasting and Betterfor You, Every Time.
APRICOT CRANBERRY
BREAD
Makes 2 loaves
1 1/2 cup unbleached flour
1 cup whole-wheat pastry flour
11/2 cups rolled oats (not instant)
1 tablespoon baking powder
1 teaspoon ground all spice
1 tablespoon ground cardamom
11/2 cups unsalted butter,
softened
1 cup granulated sugar
1/2 cup light brown sugar, firmly
packed
3 jumbo eggs
2 cups chopped fresh cranberries
1 1/2 cups chopped dried apricots
Zest of 1 orange, finely minced
1 1/2 cups milk
1/2 cup fresh orange juice
1/4 cup sour cream
Preheat oven to 375°.
Thoroughly oil two 9 114x5 1/4
loaf pans.
Combine flours, oats, baking
powder, and spices in a mixing
bowl. Set aside.
In the bowl of an electric mix-
er fitted with the paddle, cream
butter with sugars. Beat in eggs,
one at a time, scraping sides of
bowl. Mix in cranberries, apri-
cots, and orange zest. Then add
milk, juice, and sour cream and
blend. Finally, add flour mixture
and mix just until blended.
Pour batter into prepared pans
and bake until a cake tester in-
serted into the center comes out
dry, about 50-60 minutes. Cool
on rack for 5 minutes before re-
moving from pans.
TAPWINGO'S PEACH
AND PECAN
CRUMBLE
Serves 6-8
1/3 cup light
brown sugar,
firmly packed
2 tablespoons unbleached
flour
1/4 teaspoon freshly grated
nutmeg, or more to taste
2 tablespoons fresh lemon juice
3 pounds ripe peaches, pealed,
pitted, and sliced.
TOPPING
1 1/2 cups unbleached flour
Approximately 1 cup granulated
sugar, depending on sweetness
of peaches
Pinch salt
3/4 cup cold unsalted butter, cut
into 1/2-inch cubes
2 cups chopped pecans
Heavy cream, whipped cream, or
ice cream for garnish
Lightly butter 9-inch-square
baking pan.
Preheat oven to 375°.
In a large bowl, combine brown
sugar, 2 tablespoons flour, and
nutmeg. Add lemon juice and
peaches, toss, and pour into pre-
pared baking pan. To make top-
ping, combine 1 1/2 cups flour,
granulated sugar, slat, and but-
ter.
Using your fingers, quickly
blend mixture until it resembles
coarse crumbs. Mix in
chopped pecans and
spread topping
evenly over
peach mixture.
Bake crumble in
preheated oven for
30 minutes, or until juices
are bubbling and top is golden.
Garnish with cream or ice cream.
BUSTER'S PICKLED
JALAPENO PEPPERS
Makes about 20 quarts
1J2 bushel jalapefio peppers
40-44 cloves garlic, peeled
2 very large dill bunches with
seed heads (20-24 seed heads)
Up to 4 cups kosher salt
3 quarts cider vinegar
Distribute peppers among hot,
sterile jars. Take care not to force
too many into each. Place two
garlic cloves, a dill seed head,
and a long stalk of dill cut into
several pieces in each jar. Set
aside.
To make brine, put 3 quarts of
water in a large stock pot. Add 1
cup of salt and stir thoroughly,
then let the water stand a minute.
Try to float a whole egg in the wa-
ter. If it doesn't float, gradually
add more salt, stirring and letting
it settle, until the egg will float. At
this point, remove the egg, add 1
1/2 quarts vinegar, and bring to
a boil.
After brine has boiled for 2
minutes, remove from heat. Pour
brine over prepared jars to fill.
Seal jars and repeat brine-mak-
ing process until all jars are filled.
Allow jalapefios to cure for sev-
eral weeks before eating. Will
keep for a month in refrigerator
after opening.
TAPAWINGO'S TART
CHERRY CHUTNEY
Makes about 1 quart
4 pounds tart fresh cherries
pitted
2 red or green bell peppers,
seeded and chopped
2 jalapefio peppers, seeded and
minced
3 cloves garlic, minced
1/2 cup cider vinegar
NATURAL page 92