THOMAS:
MANUFACTURER'S COUPON
DO NOT DOUBLE
6A-
BROWNBERRY
r(PIRES 11/30/95
NOT VALID IN THRIFT-OUTLET STORES
Savesioo
SERVE THE TURKEY page 112
on any variety of THOMAS:
English MUFFINS®
THOMAS:
Fresh Baked
For A Great
Breakfast &
Lunch!
En4Irsh
MORNS
220'9
48121 10076
MANUFACTURER'S COUPON EXPIRES 11/30/95
DO NOT DOUBLE
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NOT VALID IN THRIFT-OUTLET STORES
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Preheat oven to 350 degrees,
Grease muffin tins or use paper
liners. Set aside. Combine the sug-
ar , flour, baking soda, cinnamon
and salt in a large bowl. Mix well.
Add the carrots, apples, raisins,
walnuts and coconut. Mix well. In
a separate bowl beat together the
eggs and oil. Add to the dry mix-
ture and stir just until the batter
is moistened. Spoon batten in the
prepared muffin tins. Fill about
2/3's full. Bake 20 to 25 minutes
or until the top is golden. Cool and
serve. Makes 18 muffins.
Customer must pay any sales tax. This coupon will be redeemed for
face value plus 8c handling if used in accordance Wth the offer stated
hereon: any other use, including reproduction, constitutes fraud. Lim-
it one coupon per item. Coupon not transferable. Void where prohibi-
ted,. taxed or other-
wise restricted. Proof
of purchase of suffi-
cient merchandise to
cover coupons submit-
ted must be shown
on request. Cash re-
demption value 1/200.
Valid only in U.S.A.
Send to Best Foods
Baking Group, CMS
Dept. #48001, 1 Faw-
cett Drive,
TX 78840. Del Rio, 5
E
••••
DI
:Vie tli
on any variety of
BROWNBERRY®
BREAD
Customer must pay any sales tax. This coupon will
be redeemed for face value plus 80 handling if
used in accordance with the offer stated hereon; any o her use, includ-
ing reproduction, constitutes fraud. Limit one coupon per item. Cou-
pon not transferable. Void where prohibited, taxed or otherwise re-
stricted. Proof of pur-
chase of sufficient
merchandise to cover
submitted
coupons
must be shown
on request. Cash re-
demption value 1/200.
Valid only in U.S.A.
Send to Best Foods
Baking Group, CMS
Dept. #48001, 1 Faw-
cett Drive, Del Rio,
TX 78840.
_ ••
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61DITZEQ'6
HEBREW BOOK and GIFT CENTER, INC.
FLUSH $39 6 95
&
FILL,
anti-freeze inch
•
95 4cYl.
plugs inch
INTRODUCING A
NEW LINE OF FASHIONABLE
HEBREW LETTER JEWELRY
I AVROHOM PLOTNIK, Owner I
21790 W. 11 Mile Road • Southfield • Harvard Row • 356-6080
32661 NORTHWESTERN HWY. FARNIINGTONIIILLS • 851.3883
OPEN WEDNESDAY AND THURSDAY NIGHTS UNTIL 7:00
MEDLEY OF NOODLES
AND RICE
6 tablespoons olive oil
1 small onion, diced
4 ounces angel hair pasta, broken
int 11/2 inch pieces
1 cup uncooked long grained
white rice
3/4 teaspoon chicken bouillon
granules
2 cups water
110 ounce can french onion soup,
undiluted
11/2 teaspoons soy sauce
1 can (8 ounce) slice water
chestnuts, drained
••
I
1/2 cup walnuts, chopped
1/2 cup shredded coconut
3 eggs
2/3 cup oil
Preheat oven to 350 degrees.
Lightly grease an 8 inch baking
dish. Set aside. Heat oil in a large
skillet. Saute the onions and an-
gle hair pasta until they are light-
ly golden. Remove from heat. Stir
in the bouillon granules, water,
soup, soy sauce and water chest-
nuts. Pour into the prepared bak-
ing dish. Bake uncovered for 40 to
50 minutes. Stirring once or twice.
Serve immediately. Serves 6 to 8.
WHISKEY BAKED
APPLES
8 Rome Beauty, Cortland, or
Jonathan apples
1/2 cup chopped walnuts or
pecans
1/2 cup dark or light raisins
1/4 teaspoon cinnamon
2 tablespoons brown sugar
1 cup sugar
1 cup whisky
1 cup water
2 tablespoons margarine
pinch of salt
Preheat oven to 350. Starting at
the stem, peel the apple approxi-
mately halfway down. Core each
apple leaving about 1/2 inch at the
base. Place the apples in a baking
dish or pan. Stir together the nuts,
raisins, cinnamon, and brown sug-
ar. Divide the mixture between
the 8 apples and pack it into the
cored section. In a small saucepan
mix together the remaining in-
gredients and heat over a medi-
um flame, stirring until the sugars
dissolve and the margarine melts.
Simmer for 10 minutes. Pour the
syrup over the apples. Bake, un-
covered for 45 to 50 minutes bast-
ing often, until the apples are
tender but still holding their
shapes. These can be prepared
ahead of time and reheated at 325
until warm. Baste often during
the reheating.
Eileen Goltz 1995