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 e$1 0 0 NOT VALID IN THRIFT-OUTLET STORES THIS 1011 •101, o.. 11•11 118%** s. ,•■ • •■ v‘t II • • ■ •••• al■ •• •I•• ■■ • yip ,. 1, • •• .1 4.1 ■ 1•8. 011%, UP*. • ••- s •. 0111• lwrie••1 ••611 •••11, taw 1•41 8••••• 1181111 OS •1 •. • • I 110 et SS. 0 4 • usome Me •• ••41 I • WO I ••• 4.4•• • • It 40 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. _ •• .• ... . 2 2 1 0 5 1 73 4 1 0 50076 . .. 2 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