vas
Feed
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Empire's Express Meals are the easy, convenient way to feed your
family an affordable, delicious, low fat kosher dinner in minutes.
Bumper Fruit Crops
Lead To Creativity
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
We created a first for the kosher consumer: Choose from Chicken
Stir-Fry, Chicken Fajitas or Chicken and Pasta. Everything you
need is in the bright green bag: Marinated Empire
Kosher chicken breast, rice, pasta or tortillas,
vegetables from Bodek and sauce. Plus, each
serving contains less than 3 grams of fat. Best
of all, they taste like you cooked for hours, but
only take minutes to prepare! If you don't see
Empire Express Meals in your grocer's freezer
case, ask the store to order the meal kits
for you.
r
SAVE
$10
On Empire Kosher Express Meals _......
st
Chicken Stir•Fry •Chicken & Pasta -Chicken Fajitas
To the Dealer. One Coupon per purchase.
Redeemable ONLY on Empire Kosher Express
Meals. For reimbursement of face value, plus V
for handling, mail to Empire Kosher Poultry. Inc.
Mifflintown, PA 17059. Failure to produce on
request invoices proving purchase of stock to
cover coupons may void all coupons presented.
Void if taxed, restricted. prohibited or presented by
other than the retailers of Empire Kosher. Good
only in USA, non-transferable. Cash value 1/100
cent. Not v alid in comb ination with other coupons.
.0
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0
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CN
N.
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EXPIRES OCTOBER 30th, 1996
Consumer Hotline : I (800) 367-4734
Web Site: http://www.empirekosher.com
e-mail: empire@acsworid.net
C)EKPI 1996
ELECT
NANCI GRANT
Circuit Judge
Circuit Court Clerk
Circuit Court Arbitrator
Circuit Court Researcher
Friend of the Court (Intern)
Member of Temple Israel
Member of Hadassah
Advisory Bd, Common Ground
Trial Attorney, Dickinson, Wright
Created Seminars for Senior Citizens
Twice Elected Rep. Assembly
Executive Board, Partners Alliance,
Michigan Cancer Foundation
National Council Jewish Women
Married, Two Sons
Selected as an "Outstanding Young Woman in America"
Paid by Committee to Elect Nanci Grant Circuit Judge PO Box 7456 Bloomfield Hills, N41 48302
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Advertise in our new Entertainment Section!
134
Cali Robin Magness (810) 354-7123 Ext. 209
THE JEWISH NEWS
D
y
ear after year, drought or
monsoon, Hashem bless-
es us with His summer's
bounty. It's an amazing
thing to behold UNLESS, of
course, in His benevolent ways
He blesses you with the equiva-
lent of a small third world coun-
tries bumper crop of fruits.
You can acquire your
munificence
by getting
carried
away in the
produce sec-
tion, a road
side stand or
it can just ap-
pear in your
garden, seem-
ingly overnight.
All of a sudden
you're wading in wa-
termelon and buried in
blueberries.
What are the options, you
ask. Well, you can (in alphabeti-
cal order, of course) make a Bet-
ty, Buckle, Cobbler, Crisp,
Crumble, Fool, Grunt, Pandowdy
or a Plate Cake.
Don't have a clue as to what
some of these are? Well, don't
worry. Most of these old fashion
favorites are EASY to make and
are variations of each other. None
is difficult and can be made ei-
ther parve or dairy. All of them
are wonderful when served with
ice cream, a whipped topping,
and/or a vanilla sauce.
BETTY: Fruit mixture topped
with buttered bread crumbs and
then baked until the topping
is golden and fruit is bubbly.
BUCKLE: Fruit mixture
topped with yellow or white cake
batter andbaked until the top-
ping is golden and fruit is bub-
bly.
COBBLER: Fruit mix-
ture is covered with bis-
cuits or pastry dough
(it can be rolled, cut or
dropped) and baked
until thetopping is
golden brown and fruit is bub-
bly.
CRISP: Fruit mixture is
topped with a crumbly mixture
of butter,flour, sugar and nuts
and then baked until the fruit
mixtureis bubbly and the topping
is browned.
CRUMBLE: Basically the
same as a crisp but you add
oatmeal and delete the nuts to
the topping mixture.
FOOL: Fruit mixture is cov-
ered with crumbled cookies, usu-
ally macaroons and served cold.
GRUNT: Fruit mixture is
topped with a drop biscuit, cov-
ered and then baked. The entire
mixture is steamed instead of be-
ingbaked.
PANDOWDY: The fruit mix-
ture is covered with a pastry, and
partially baked (just until the
crust is set). The pan isremoved
from the oven, the crust cut,
pushed down (slightly)into the
fruit mixture and then returned
to the oven to bakeuntil the crust
is golden.
RASPBERRY FOOL
1 quart raspberries, washed
and dried
powdered sugar to taste
3 tablespoons whipping
cream
2 tablespoons kirsh
or flavored liqueur
1 to 1112 cups
macaroon, broken
up
Combine the rasp-
berries and pow-
dered sugar, mix gently. Let
stand for about 10 minutes and
then add the cream and liqueur.
Chill well, top with crumbled
macaroons and serve. Serves 4.
CHERRY APPLE CRISP
4 cups tart apples, peeled and
sliced
4 cups pitted sweet cherries
2 tablespoons lemon juice
1 tablespoon flour
2 tablespoons sugar
1 teaspoon cinnamon
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter or margarine (add
1/4 teaspoon salt if using
unsalted butter
1 teaspoon cinnamon
Preheat oven to 375. In an oven
proof bowl combine the apples,
cherries, lemon juice, 2 table-
spoons sugar, 1 tablespoon flour
and 1 teaspoons cinnamon. Mix
well and set aside.
In a medium bowl com-
bine the remaining
flour, brown sugar,
butter or mar-
garine, and
cinnamon.
Mix well, it will re-
main crumbly.
Sprinkle the crumble
mixture over the top
of the fruit and bake for 30
to 40 minutes. Cool slightly and
serve. This can also be served
cold. Serves 6.
LEMON BLUEBERRY
COBBLER
1 1/2 cup sugar
112 cup flour
1 teaspoon salt
2 quarts blueberries
3 tablespoons lemon juice
FRUIT page 136
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