ANNUAL "RESOLUTION SOLUTION" SALE
N THING
EGG DISHES page 94
UNTIL 1998 1
ZERO DOWN, ZERO INTEREST, AND ZERO
PAYMENTS FOR 12 MONTHS* ON
a spoon until completely blended.
3. Drop batter by tablespoons
onto cookie sheet, spacing cookies
2 inches apart. Spread into even
circles with back of a metal spoon.
Makes about 20.
ALL TREADMILLS,
A LL HOME GYMS,
ALL CLIMBERS
and ALL BIKES.
PICKLED EGGS WITH
ORANGE SPICE
Preparation time: 2
minutes
Cooking time: 5 minutes
1 1/2 cups distilled white vinegar
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1/2 cup (4 ounces) frozen orange
juice concentrate
1 (3-inch) cinnamon stick
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Dear Family and Friends,
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We're trekking through the islands
And floating on the sea.
We'll be soaring o'er the canyons
Earl will play Chopin for me.
The sunset will be blazing
We'll be smiling at the stars.
For we know that we are very blessed
To again have a love like ours.
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HAPPY NEW YEAR, EARL.
I LOVE YOU,
Bonnie
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TH E D ETR O
ca AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
90
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THE JEWISH NEWS
Call The Sales Department (810) 354-7123 Ext. 209
Section!
DETROIT
recent inventory of my
pantry revealed three cans
of whole cranberries. Left-
over from Thanksgiving, no
doubt. It's certain my intentions
were to use them all.
No problem — I remembered
my mother-in-law's famous Cran-
berry Chicken dish and my friend
Sandy's Cranberry Meatballs. I
also recalled a fabulous coffeecake
recipe using them.
Inspired, I came up with this
wonderful collection completely
unrelated to Thanksgiving. So
next time you see canned cran-
berries (or even a bag of fresh
ones), don't think only turkey,
think chicken, meatballs, herring,
cakes and more!
A
THE FITNESS EQUIPMENT EXPERTSTM
(810) 347 4944
(810) 358 0550
(810) 852-6664
1. In a nonreactive medium
saucepan, combine vinegar, or-
ange juice concentrate, cinnamon
stick, cloves, and 1/2 cup water.
Bring to a boil. Reduce heat to low
and simmer 5 minutes.
2.Carefully lower eggs into a
wide-mouth 1 quart canning jar.
Pour hot vinegar mixture over
eggs. Cover tightly with lid.
3.Set on a wire rack and let cool
1 hour. Refrigerate up to 3 weeks.
After opening, keep refrigerated
and use within 1 week.
Makes 8 D
These Dishes Have Been
Berry, Berry Good To Me
*With approved credit. $300 minimum
wul purchase. Offer ends 1/31/97.
NOVI Novi Rd. S. of 1-96, in the Novi Town Center
SOUTHFIELD 29191 Northwestern at 12 Mile
ROCHESTER 3320 Rochester Rd. N of M 59
8 whole cloves
8 hard-boiled eggs, peeled
SYLVIA'S CRANBERRY
CHICKEN (MEAT)
2 frying chickens, (3 pounds each)
cut up (or equivalent skinless,
boneless)
16 ounce can whole cranberries
1 envelope onion soup mix
1/2 cup French salad dressing
Combine cranberries, soup mix
and French dressing in a bowl.
Pour over the chicken parts that
have been placed in a foil-lined
casserole. Bake uncovered, bast-
ing often, at 350 degrees for about
1 1/2 hours or until done.
CRANBERRY
MEATBALLS (MEAT)
1 pound lean ground meat
16 ounce can whole cranberries
1 bottle tangy ketchup
1 tablespoon brown sugar
few drops lemon juice
Prepare meatballs your favorite
way. Mix together the cranberries,
ketchup, sugar and lemon juice.
Combine with the meatballs and
place in a slightly greased casse-
role. Bake uncovered at 350 de-
grees for about 1 hour.
CRANBERRY JELLO
MOLD (PARVE)
16 ounce can whole cranberries
16 ounce can crushed pineapple,
with own juice
2 packages (3 ounces each) red
gelatin
1 cup hot water
1 cup cold water
Combine the 2 packages
gelatin with 1 cup hot water un-
til jello is dissolved. Add 1 cup
cold water. Mash the whole
cranberries. Combine the cran-
berries, crushed pineapple and
jello. Pour into a greased mold
and refrigerate until firm.
CRANBERRY SWIRL
CAKE (DAIRY)
4 ounces margarine
1 cup sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
2 cups flour
1/2 teaspoon salt
1 teaspoon almond extract
7 ounce can whole cranberry
sauce
1/2 cup chopped nuts
Topping:
3/4 cup powdered sugar
1 tablespoon warm water
1/2 teaspoon almond extract
Preheat oven to 350 degrees.
Sift together dry ingredients. In
a large bowl, cream margarine,
adding sugar gradually. Add un-
beaten eggs, one at a time with
mixer at medium speed. Reduce
mixer speed and alternately add
dry ingredients and sour cream,
ending with dry ingredients.
Add extract. Grease a small (8-
inch) tube pan. Put 1/3 of batter
in bottom of pan. Swirl 1/3 of the
whole cranberry sauce into pan.
Add another layer of batter and
more cranberry sauce. Add re-
maining batter; swirl the re-
maining cranberry sauce on top.
Sprinkle nuts on top. Bake for
55 minutes. While cake bakes,
mix together topping ingredients
in small bowl; set aside. Let cake
cool in pan for 20 minutes on
wire rack. Remove carefully
from pan and drizzle topping
over it.