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