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Adding salt to your food could subtract years from your life. Because in some people salt contributes to high blood pressure, a con ,: dition that increases your risk of heart disease. BBQ SERVICE $3900 with this ad • "parts extra • expires 6-30-95 INN ,.101 11 i l ige :11 1E11 :M il (8 1 0 ) 5 4 3.6 3 9 76:1;t1, 113 V P American Heart Association Ha II / CI 'Fr ii rbrr an PHOTOGRAPHY Weddings • Bar/E3at Mitzvahs • Sports & Dance Photos Packages starting under $950.00 Farmington Hills 108 [(810) 553-6658 We All Knead To Make Some Dough EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS T he best way to relive the tension that seems to take over periodically can be summed up in two words, making dough. No, not the kind of dough you can spend (although more of that is always nice), the kind you knead (talk about a dou- ble pun!). Making bread is the best way I know to relax. Forget the ma- chines. Once you get your hands on that dough and start mixing or kneading it, the tension just melts away. Relax, even if you've never tried making bread at home be- fore the following recipes are so easy that they almost makes themselves. 2 tablespoons sugar 1 tablespoon dehydrated onion 1 teaspoon salt 2 tablespoons dill 2 1/4 cups flour 1/2 teaspoon baking soda butter salt Dissolve yeast into the water. Mix together cottage cheese, egg, sug- ar, onion, salt and dill. Allow to come to room temperature. Add cottage cheese mixture, flour and baking soda to yeast. (Dough will CINNAMON BRAIDS 4 1/2 cups flour 1/2 to 3/4 cup sugar 1 1/2 teaspoon salt 2 packages active dry yeast 3/4 cup milk 1/2 cup water 1 cup margarine 3 egg yolks 2 teaspoons ground cinnamon melted margarine glaze 1 to 1 1/2 cups powdered sugar 1/2 teaspoon vanilla 1/4 ups milk, warmed jelly (optional) be sticky) Let rise in covered bowl in warm space for 1 hour. Punch down. Place dough in a well greased round casserole dish and let rise again for about 1 hour. Bake in 350 oven for 45 minutes. Brush with butter while hot and sprinkle with a little salt. Serve warm. SWEET POTATO BUNS 1 cup milk 2/3 cup butter 1/2 cup sugar 1 teaspoon salt 1 cup cooked mashed sweet potatoes 1 package active dry yeast 1/2 cup warm water (105 to 115) 6 cups flour 1/2 teaspoon cardamon 2 eggs, well beaten 1/2 cup current 1/2 cup crushed pineapple, drained Combine 1 1/2 cups flour, 1/4 cup sugar, salt, and yeast in a large bowl of mixer. Heat milk, water, and 1 cup margarine until mar- garine is melted. Add to dry in- gredients. Beat at medium speed for about 2 minutes. Add egg yolks and 1/2 cup flour. Beat for 2 minutes. Beat in remaining flour by hand (until dough will become stiff). Cover and refrig- erate 4 hours. Combine remain- Preheat oven 375. Grease two 9 ing sugar and cinnamon and set inch round baking, pans. Combine aside. On a floured board roll the milk and butter in a saucepan. dough into 6 ropes. Make 2 braids Heat until butter melts, stirring of 3 ropes each. Tuck under each occasionally. Cool slightly, add end to seal the braids. Place on sugar, salt, and sweet potatoes. greased cookie sheet. Brush each Cool to luke warm. In a separate braid with melted margarine and bowl dissolve yeast in warm wa- sprinkle the cinnamon mixture ter. Mix flour and cardamon in a on top. Cover and let rise until large bowl. Add milk mixture, double in size (about 1 hour). eggs and yeast mixture. Stir in Bake uncovered at 375 for 25 to currants and pineapple. Knead 30 minutes. To make glaze mix on floured board until elastic and together the powdered sugar, smooth. Place in greased bowl, vanilla and warmed milk. Spread cover and let rise until doubled, over warm bread. Optional: be- approx. 1 hour. Punch down and fore glazing, put a spoonful ofjel- let rest 10 to 20 minutes. Divide ly (any flavor) into each "X" of the dough in half. Pull off and make braiding. 9 balls from each half. Place 9 balls in each of the prepared pans. Cover and let rise until dou- DILL BREAD bled in size, about 1 hour. Bake 1 package dry yeast 20 to 25 minutes or until golden 1/2 cup very warm water (105 to brown. 115) 1 cup cottage cheese 1 egg Eileen Goltz 1995