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 - MIN MI= LITE with $5 purchase 1 I 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 - w U) LLJ 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, w 0 K 0 S HER w 0 90 __, 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