LOVE IS IN THE AIR!
KOSTA BODA

BUY A CASE OF FOOD TO
HELP FEED THE JEWISH
HUNGRY.

YAD EZRA

feed* the Jews Horivy

Use this coupon to help feed the Jewish hungry.
YAD EZRA will use your donations to purchase cases
of food and distribute them to our neighbors in need.

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1 case chicken (54 lbs.)
1/2 case chicken (27 lbs)
1 case 27 oz. canned gefilte fish (12 per case)
1 case 18 oz. Quaker oatmeal (24 per case)
1 case 6.5 oz. tur{a in water (48 per case)
1 case 15 oz. tomato sauce (48 per case)
1 case 18 oz. creamy peanut butter (12 per case)
1 case 16 oz. thin spaghetti (20 per case)
1 case 16 oz. rice (24 per case)

❑ 1 nutritious food package for family of four

$80.00
$40.00
$39.00
$37.00
$30.00
$25.50
$21.00
$18.00
$13.33

$50.00

YOUR CONTRIBUTION IS ELIGIBLE FOR A 50% MICHIGAN TAX CREDIT.

(subject to certain limitations)

Hearts. Handpainted Glass platters, plates and goblets by
Ulrica Hydman-Vallien. Priced from $35. to $125.

Valentine's Day is Friday, February 14th

Name:

.&ca2.•

STUDIO

Address .

330

City/State/Zip•

Area Code & Phone .

Bloomfield Plaza • 6566 Telegraph Road at Maple
Bloomfield Hills

851-5533

Monday-Saturday 10 to 6 ; Thursday 'til 8.

Custom 18" Seamless
Batiste Sheer Draperies

Purchase 1 1 8" Seamless Batiste
Sheer fabric with 3 to 1 fullness
and your choice of pinch
f o ) r f%ly tig..cket c
t o o r s;i t
heading
of the fabric...labors free!

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No Area

Farmington Mks Area

Troy Area

Enclosed is my check in the amount of $
for
cases of food as a tax deductible contribution
to YAD EZRA to help feed the Jewish hungry.

Canton Area Sterling Heights Area

39253 Grand River 30854 Orchard Lk. Rd. 6046 Rochester Road 42775 Fad Road I 37130 VanDyke
In Pepper Square
at 14 Mile
in Venus Plata
j in Canton Corners In Crossroads Center
(810) 478-3133 ;
(810) 626-4313
(810 )879-1010 I (313 )981-74001 (810 )795-1500

Make checks payable and mail to:
YAD EZRA
26641 Harding, Oak Park, MI 48237

Tributes and Memorials Available For more information, call:

YAD EZRA • (810) 548-FOOD (548-3663)

APRICOT LOAF page 127

er flour, sugar, baking powder,
baking soda and salt. In anoth-
er large bowl, whisk together egg,
egg whites, buttermilk, oil, vanil-
la, and the reserved apricot puree
until smooth. Stir the apricot
mixture into the dry ingredients
just until combined. Fold in the
raisins, hazelnuts and the re-
maining 3/4 cup apricots. Turn
the batter out into the prepared
pan, smoothing the top.
4. Bake for 50 to 60 minutes,
or until the top is golden and a
skewer inserted in the center of
the loaf comes out clean. Let cool
in the pan for 10 minutes. Loosen
the edges and invert the loaf onto
a wire rack to cool.Serve warm
or at room temperature. Makes
1 loaf, 12 slices.

PUMPKIN &
CRANBERRY BREAD

1 cup all-purpose white flour
1 cup whole-wheat flour
1 cup cornmeal, preferably
stone-ground
2 cups packed brown sugar
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 15- or 16-ounce can plain
pumpkin puree (1 1/2 cups)
1 cup nonfat plain yogurt
1/3 cup canola oil
2 large eggs
2 large egg whites
2 cups dried cranberries or
raisins

1. Preheat the oven to 350 de-
grees. Lightly oil two 9 x 5-inch
pans or coat them with nonstick
cooking spray; dust with flour
and tap out the excess.
2. In a mixing bowl, combine
white and whole-wheat flours,
cornmeal, brown sugar, baking
powder, baking soda, cinnamon,
ginger and salt; mix well, break-
ing up any lumps of brown sug-
ar with your fingertips. In
another bowl, whisk together
pumpkin, yogurt, oil, eggs and
egg whites until well combined.
Stir the pumpkin mixture and
cranberries or raisins into the dry
ingredients until completely
blended, but do not overmix.
3. Divide the batter between
the loaf pans, smoothing the tops
with a spatula. Bake for 55 to 65
minutes, or until a skewer in-
serted in the center comes out
clean.
4. Let the loaves rest in the
pan for 5 minutes; turn them out
onto a wire rack to cool com-
pletely. Makes 2 loaves, 12 slices
per loaf.

ZUCCHINI BREAD
1 cup rolled oats

1/2 cup pecan halves
2 1/4 cups all-purpose white flour
1 1/2 cups whole-wheat pastry
flour
1 1/2 tablespoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated
nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons salt