25040 Southfield Road
NE Corner of
10 Mile and Southfield
Southfield, Michigan
48075
(810) 569-5000
Fax (810) 569-5801
Purim Specials!
4/$ 1 °°
• ASSORTED CANDY ROLLS .. 3/$ 1 °°
• MINI REGA BARS 3 flavors .
reg. 40C each exp. 3/14/97
reg. 50t each
exp. 3/14/97
• MINI TANGY TAFFY BARS .. 8/ $ 1 °°
reg. 1 5 t each exp. 3/14/97
• PASKESZ CHOCOLATE
KRISPIT
2/$ 1 °°
• DISNEY LUV POPS
7/$ 1 °°
reg. 69 t each exp. 3/14/97
reg. 1 5(
exp. 3/14/97
•MINI THAT'S IT BAR • MINI
AWARD BAR • MINI
LA HIT BAR
5/$ 1 °°
• MINI CANDY CORN
BAG • MINI JELLY BAG
• MINI LICORICE NIB BAG ..
3/$ 1
reg. 29 C each exp. 3/14/97
exp. 3/14/97
WATCH FOR OUR PASSSOVER SPECIALS!
We reserve the right to limit all sale items while quantities last We are not responsible for any typographical errors.
BBYO
Membership Open House
for 8th & 9th Graders
Sunday, March 9
2:00-4:00 p.m.
Shiffman Hall
Maple/Drake JCC
the passion, the energy, and the strength
that has made BBYO the largest, most success-
ful Jewish youth-led organization in the world!
For more information, call BBYO at (810) 788-0700
An orientation for parCnts will be held at the same time
American Favorite Foods
With A New Twist
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
etty Rosbottom, one of
America's most renowned
cooking instructors, has
taken America's favorite
dishes and added a few ingredi-
ents to otherwise predictable
recipes to make them fresher,
faster and more flavorful.
Ms. Rosbottom's latest cook-
book, American Favorites: New
Renditions of the Recipes We Love
has dozens of recipes that are
streamlined for the times with
the latest cooking techniques.
Recipes are also lower in fat
whenever possible.
Ms. Rosbottom also includes
many helpful hints in the book.
Every recipe lists the time it will
take to prepare from start to fin-
ish, the actual working time,
whether you can make it in ad-
vance or freeze it, and the best
season for it.
B
GLAZED WINTER
FRUITS OVER POUND
CAKE
1 1/4 pounds mixed dried fruit
(such as apples, apricots,
peaches, pears and prunes)
2 cups water
1 cup sugar
1 cup dry red wine
1 teaspoon ground cinnamon
1 1/2 teaspoons grated lemon zest
(yellow portion of rind)
1 (16 ounce) store-bought pound
cake
1 quart vanilla frozen yogurt or
vanilla
custard ice cream (optional)
8 cinnamon sticks (optional)
1. Chop dried fruit into large
strips. If prunes are not pitted,
pit then before chopping.
2. Place water, sugar, wine,
cinnamon and lemon zest in a
large, heavy nonreactive
saucepan over medium heat. Stir
constantly until sugar is dis-
solved. Add fruit and cook, stir-
ring frequently, until fruit is
tender and liquid has almost
evaporated and become syrupy,
about 10 minutes, depending on
moistness of dried fruit. Remove
from heat. If not using immedi-
ately, cool, cover and refrigerate.
(Fruit can be prepared 1 day
ahead. Reheat fruit over low heat,
stirring constantly. If mixture be-
comes too sticky, add a few
tablespoons water.)
3. To serve, cut eight 1/2-inch
slices of pound cake and divide
among 8 dessert plates. Top each
generously with warm fruit Mix-
ture and, if desired, a scoop of
frozen yogurt or ice cream and
a cinnamon stick.
Variation: You might like to
try this recipe without the pound
cake. Simply divide warm fruit
among 8 individual ramekins,
souffle dishes or custard cups.
Garnish each serving with a
scoop of frozen yogurt or ice
cream an _ d a cinnamon stick, if
desired.
Serves 8.
VANILLA AND
CHOCOLATE LAYERED
CHEESECAKE
For Crust
1/2 cup very finely chopped
pecans
1/2 cup finely ground chocolate
graham cracker crumbs
2 tablespoons firmly packed light
brown sugar
3 tablespoons unsalted butter,
melted
For Filling
4 ounces semisweet chocolate,
cut into small chunks
2 ounces unsweetened chocolate,
cut into small chunks
1 pound reduced-fat cream
cheese, softened
1 cup sugar (divided)
1 tablespoon cornstarch
4 large eggs
1/2 cup reduced fat sour cream
1 teaspoon vanilla extract
For Garnish
1 ounce semisweet chocolate or 2
tablespoons coarsely ground
graham crumbs.
1. Arrange a rack at center po-
sition and preheat oven to 350.
Spray an 8 1/2-inch springform
pan generously with nonstick
cooking spray.
2. To prepare crust: Toss
pecans, graham cracker crumbs
and brown sugar together in
springform pan and pour in but-
ter. Mix well with a fork until
pecan mixture is thoroughly
moistened. Pat evenly over bot-
tom of pan. Set aside.
3. To prepare filling: Melt
semisweet and unsweetened
chocolate together in top of
a double boiler set over
simmering water. Stir until
smooth and shiny. Remove
and set aside.
4. Beat cream
cheese in a large
bowl with an electric
mixer on medium speed.
Add 1/2 cup sugar and beat un-
til mixture is smooth, about 3
minutes. Add cornstarch and mix
for a few seconds more. Add eggs,
one at a time, beating just until
blended. Add sour cream and
vanilla and beat just to blend.
5. Remove 1 & 1/2 cups batter
and place in another bowl; add
melted chocolate to this bowl. Stir
well to mix, then stir in remain-
ing 1/2 cup sugar. Pour chocolate
batter into pan. Spread evenly
with a spatula. Gently pour re-
maining plain batter on top.
Spread evenly and gently with a
spatula, taking care to maintain
separate layers.
6. Wrap outside of pan with a
double thickness of aluminum
foil. Set in a larger pan and sur-
round with 1 inch of very hot wa-
ter.
7. Bake until set and a knife
inserted in center comes out al-
most clean, about 50 minutes.
Turn off oven and let cake cool in
oven for 1 hour. Remove and let
cool to room temperature, about
1 hour.
8. Cover with plastic wrap and
refrigerate for 6 hours or
overnight. (Cake can be made 2
days ahead; keep covered and re-
frigerated.) When ready to serve,
remove sides of springform pan
and transfer cake to a serving
platter.
9. To garnish: Using a veg-
etable peeler or a sharp paring
knife, shave chocolate onto top of
cake, or sprinkle 2 tablespoons
graham cracker crumbs over
cake.
Serves 10.
HOT AND SASSY
CHICKEN WINGS
1 cup white wine vinegar
2 tablespoons red pepper sauce,
preferably Tabasco
1/2 cup light brown sugar
2 tablespoons dried thyme leaves
2 tablespoons cayenne pepper
4 tablespoons garlic powder
4 teaspoons salt
5 tablespoons honey (divided)
2 pounds chicken wings, split at
joints into two pieces, wing
tips removed
1 bunch green onions, cleaned,
with roots and all but 2 inches
of green tops cut off on diagonal
1. Combine vinegar, pepper
sauce, brown sugar, thyme,
cayenne, garlic powder, salt and
4 tablespoons honey in a large,
resealable plastic bag. Add chick-
en wings and toss well to coat
AMERICAN FAVORITES page 130