Look what we' done to Soup! -,,,•-••• • .. . • • • t4];*V t . Great flavors with a slow simmer or aquick stir. When it comes to real homemade taste, nothing beats Manischewitz Homestyle Soups. We've gathered the best ingredients to help create delicious soups with that "made from scratch" taste. With tempting flavors like 18 Bean, Mediterranean Black Bean and White Bean & Pasta. Or if you just can't wait, Mrs. Manischewitz has created a delicious line of take-me-along soups ,you'll love in an instant. Just add hot water to great flavors like Chicken & Rice, Chicken Noodle, Black Bean, Potato Leek, Lentil, Minestrone and Onion Consommé. So satisfying and very low in fat. What more can we say...Man-O-Manischevvitz. What a wonderful way to enjoy soup. x+ EXPIRES 8/15/97 SAVE 3 5 On any variety of Manischewitz Soup S£220. 00L21 Made with love, • Out Ravi'cAeeeirz fa MANUFACTURERS COUPON Ui RETAILER: The 8 Manrschewcz Company. LLC will reimburse you for the face value of this coupon plus 8c handling provid- ed you and the consumer have complied wrth the otter terms Coupons not properly redeemed win be void and held. Reproduction of this coupon is expressly prohibited ANY OTHER USE CONSTITUTES FRAUD.) Mail to. The B Manischewitz Company. LLC. CMS Dept M72700. 1 Fawcett Drive, Del Rio, TX 78840 Cash value ItIO0 of a cent. LIMIT ONE COUPON PER PRODUCT PURCHASED. Why I Joined J BE... C/) Lu "I support Jewish Business Exchange because it exposes my company to other talented people, resourc efu1 companies and business opportunities." Cr) LU Eric Yale Lutz, President, The Lutz Companies. THE DETRO F- Jewish Business Exchange 33290 W. 14 Mile Road, Suite 432 West Bloomfield, Michigan 48322 (810) 932-5797 "Your Dedicated Forum Promoting Networking and Business Developement" MUFFINS & BREADS page 122 * Replace half the margarine, milk. Stir until dry ingredients butter, shortening or oil with ap- are moistened. Divide equally plesauce, mashed banana, apple into muffin tins. Bake in pre- butter, pumpkin or prune puree heated oven for 20 to 25 minutes or prune "butter" (lekvar). You until risen and golden brown. will find these in the jam and jel- Cool on wire rack. Dab with ly section of supermarkets. lemon frosting or sift with pow- * Use non-fat sour cream or dered sugar before serving. non-fat cream cheese instead of Makes 12. regular sour cream or cream cheese. * Use whipped evaporated LEMON FROSTING Sift 1/2 cup powdered sugar skim milk instead of whipped cream. Pour into a mixing bowl. into a small bowl. Stir in 2 to 3 Place bowl and beaters in freez- tablespoons lemon juice or er for 30 minutes or until small enough to make a spreading con- ice crystals form around rim. sistency. Whisk at a high speed until mix- ture peaks softly. BRAN RAISIN LOAF * Chocolate syrup and cocoa (DAIRY) add chocolate flavor without the 2 cups bran cereal (All Bran) fat. 1 cup skim milk, warm * To retain moistness in low- 2 cups all-purpose flour fat baked items, reduce baking 1 tablespoon baking powder cups brown sugar temperature by 25 degrees — for 1 1 li./2 cup lowfat vanilla yogurt example, bake muffins at 350 F, 112 cup raisins cookies at 300 F. In medium bowl, mix bran ce- real and milk. Cover and let stand at room temperature for 20 CRUSHED ORANGE minutes or until mushy. Add SC ONES (DAIRY) flour, baking powder, sugar, yo- 15 sugar cubes 1 medium orange, peeled and gurt and raisins. Mix well. Pour coarsely chopped into a 9 x 5-inch loaf pan that has 2 cups all-purpose flour been sprayed with nonstick veg- 4 teaspoons baking powder etable spray. Bake in preheated 1 tablespoon sugar 325 F oven for 1 hour until a 1/2 teaspoon salt toothpick comes out moist when 3 tablespoons margarine 3/4 to 1 cup skim milk inserted in center. Run a knife Preheat oven to 400 F. Spray around sides before turning out a large baking sheet with non- on a wire rack to cool. stick vegetable spray. Dip sug- ar cubes in crushed orange to coat. Set aside. In medium bowl, GOLDEN FRUIT BREAD mix flour, baking powder, sugar (PAREVE) and salt. Cut in margarine or nib 1 cup oats (quick or old fashioned) in with fingers until mixture re- 21/2 cups all-purpose flour sembles breadcrumbs. Make a 1 cup brown sugar, packed well in the center of dry ingredi- 1 tablespoon baking powder ents. Add chopped orange and 1/2 teaspoon baking soda enough milk to make a soft dough 1 1/2 teaspoons cinnamon 1/2 cups shredded carrots (about 3/4 cup). Turn onto a 1 1/2 cup diced dried apricots floured board and roll out to 3/4- 1/2 cup nondairy creamer inch thickness. Cut into circles 1 egg with a 2-inch fluted cookie cut- 2 egg whites, lightly beaten ter. Press an orange-coated sug- 1/4 cup vegetable oil ar cube in center of each scone. 1 (8 ounce) can crushed pineapple, undrained Place on prepared baking sheet. Preheat oven to 350 F. Spray Bake in preheated oven until risen and golden, 12 to 15 min- 9 x 5-inch loaf pan with nonstick utes. Serve warm with preserves vegetable spray. In large bowl, mix oats, flour, sugar, baking or honey. Makes 15. powder, baking soda, cinnamon, carrots and apricots. Make a well LEMON CARDAMOM in center and add nondairy MUFFINS (DAIRY) creamer, egg and egg whites, oil 1 1/2 cups all-purpose flour and pineapple. Mix until dry in- 1/2 cup sugar gredients are just moistened. 2 teaspoons baking powder Pour into prepared pan. Bake 1 1 tablespoon grated lemon rind hour in preheated oven or until 1/2 teaspoon ground cardamom toothpick comes out dry when in- 2 egg whites, lightly beaten 1/4 cup pureed plum baby food serted in center. Cool 10 minutes 3/4 cup skim milk in pan. Loosen sides with round lemon frosting or powdered bladed knife. Cool completely on sugar a wire rack. Makes 12 to 15 slices. Note: Instead of plum baby food, substitute any other pureed fruit. Preheat oven to 350 F. Spray a tray of 12 muffin tins with non- stick vegetable spray. In large bowl, mix flour, sugar, baking powder, lemon rind and car- damom. Make a well in center and add egg whites, plums and MANGO MUFFINS (DAIRY) 1 1/2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt MUFFINS & BREADS page 126