SAVE '1 00 cr on Smart Beat° Delicious Trans-Fat-Free Margarine and Fat Free "Cheese" Slices The Americanization Of French Toast LACTOSE FREE S.:EVEOVi;:£C, vrcK:N;*, rc.,y,,T,3, m art Bea EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS S 16 NET. Vfr .. SMART SLICES' FAT FREE NON-DAIRY SLICES 12 01;340g1 .. . . . . . . Smarter Than Fat Free MargarineTM Only Fat Free Slices to Offer So Much • Compare Taste With Any Nonfat Spread • No Trans Fatty Acids; No Saturated Fat • Zero Lactose • No Gums, Gels, Starches • Contains Essential Fatty Acids • Certified Kosher & Parve MANUFACTURER COUPON I • 0% Fat; 0% Cholesterol; 0% Lactose • Only 25-Calories Per Slice • Lowest in Sodium • Rich in Calcium • High in Protein • Great Cheddar Taste NMI =I MN 1111111 - - I MANUFACTURER COUPON I EXPIRES APRIL 30, 1997 I MR. RETAILER Send to GFA Brands Inc CMS Dept 133776: I One Fawcett Drive. Del Rio. TX 78840 I You will be paid 50c plus 8e handling provided coupon is redeemed in accordance with our otter Invoices proving pur- I chase of sufficient stock to cover redemptions must be shown on request. Void wherever taxed. restricted. or I licensed. Cash value 1/100c One coupon per item purchased SAVE 50C on any SMART BEAT° Margarine E C I I PARVE o FAT mar O LACTI CV) I ■ Nommosommoks) yFC GFA Brands Inc Div Heart Beat Foods. 1996 u- ■ ti tn • wmschowsuco-dfi,',46.,: I This unique exhibition was created in Chicago and has been seen in only a few cities. This showing in Detroit is the last or the tour, so don't miss it! There is also a special section - a collection or photographs of those who came to Detroit to find a better life: The Jewish Immigrant Experience in Michigan NO H OPEN FOR A LIMITED TIME! Anna Steinberg Prentis, circa 1914. , EM Mel MIN MIN BECOMING AMERICAN WOMEN: Clothing and the Jewish Immigrant Experience 1880-1920 Detroit Historical Museum 5401 Woodward at Kirby Detroit For hours and information, call (313) 833-1805 I I mart Beat MI MI I F. O ' Here's a rare opportunity for Detroit to see an extraordinary collection of treasured possessions that immigrants brought from their homelands! 114 I I on any SMART BEAT® American Flavor Slices GFA Brands Inc . Div. Heart Beat Foods. 1996 LI MEE OM MO =I MN NM IMO MO MI MI NM EM MI NM MN NM JIM - I MR. RETAILER: Send to GFA Brands Inc : CMS Dept. #33776: One Fawcett Drive; Del Rio. TX 78840. I You will be paid 50c plus 8e handling provided coupon is redeemed in accordance with our offer. Invoices proving pur- chase of sufficient stock to cover redemptions must be . shown on request. Void wherever taxed. restricted. or licensed. Cash value 11100c One coupon per item purchased. MIME LACTOSE FREE CO O O EMI EXPIRES APRIL 30, 1997 I 1 leeping in is never an op- tion in this house. Five days a week it's up and at 'em for davening, carpool, school, work or what ever else is on my busy schedule for the day. On Shabbat well, there is shul and all the stuff that goes with its so it seems like the only time I have to make a really nice leisurely breakfast for my fami- ly is on Sunday morning (if there's Sunday school it's only semi-leisurely). Actually, Sunday is the one day of the week that I CAN sleep in if I want to; but, for some rea- son, I've got this internal alarm clock that goes off at 6 a.m. and my eyes pop open. No matter how late I stay up on Saturday night, come Sunday morning, everyone else is snoring away and I get to wander the house and wait for the paper to arrive and the sun to come up. With so much time on my hands is it any wonder that I tend to go a little crazy and start whipping up breakfasts with enough eggs and cream to give a cardiologist a nervous break- down. Actually, I don't get all that ex- otic and create puffs and quich- es and crepes. No, I tend to go for that good old American favorite, French toast. O.K., so French toast is not exactly "American" in origin and it isn't exactly toast. I say, Picky, Picky, Picky. It still tastes great, has dozens of dif- ferent variations and is really easy to make. French toast or "Pain Perdu" as it's called in France, first be- came popular and stared popping up in cookbooks in the late 1800s. No one actually claims to have invented the recipe. It was sim- ply a mixture of stale bread soaked in warm milk, vanilla and eggs, sprinkled with sugar and baked, like a custard. It was an instant success. BLUEBERRY STUFFED FRENCH TOAST 12 slices white bread 1 package cream cheese 1 cup blueberries 12 eggs 2 cups milk 1/3 cup maple syrup sauce: 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh berries 1 tablespoon butter In a sauce pan mix and cook sug- ar, cornstarch, and water until boiling. Add berries and butter. Break 6 slices of bread into small pieces and place them in bottom of 9x13 greased ovenproof dish. Cut cream cheese into lots of small pieces and sprinkle them over the bread cubes. Cover cheese and bread cubes with the blueberries. Break the remain- ing 6 slices of bread into small pieces and sprinkle them over the blueberries. Combine the milk, eggs, and maple syrup re- ally well and pour the mixture over the bread and berries. Bake uncovered at 350 de- grees for 1/2 hour. Uncover and cook about 15 minutes more. Let set 10 minutes and serve. Serves 6 to 8. STRAWBERRY STUFFED FRENCH TOAST 8 oz. cream cheese, room temperature 3/4 cup strawberry jam 1/4 cup chopped pecans French or Italian bread or challah Batter: 4 eggs 1/2 cup milk 1 tbsp. vanilla In a bowl beat the eggs, milk and vanilla, set aside. Mix the cream cheese, jam and nuts together until smooth. Cut the bread into diagonal pieces about 1 inch thick. Cut pocket in each slice. Stuff with cheese mixture. Dip the stuffed bread into the egg milk batter, coating both sides. Melt butter or margarine in a skillet and brown both sides. Serve with fresh sliced straw- berries. APPLE FRENCH TOASTWICH 2 slice of raisin bread 1 teaspoon dijon mustard 1 teaspoon mayonnaise 1 oz. smoked turkey breast 3 thin slices of tart apple, peeled 1 egg 1 tablespoon water margarine Spread 1 slice of bread with mus- tard and spread the other with the mayonnaise. Place the turkey on the mayonnaise side and then place the apple slices on top of the turkey. Place the second slice of bread on top mustard side down. In a bowl beat together the egg and water. Dip the sandwich into the egg and coat each side well. In a skillet heat a little margarine and cook the toastwich on each side until golden and firm to the touch. Cut in half and serve. This recipe can be doubled or tripled, etc. 0 c_\