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VERMONT'S FINEST • ICE CREAM 0 FROZEN YOGURT

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Reg. $2.99 lb. • Limit 2 Lbs.

SIMPLE SUMMER page 104

PEAR WINE SORBET
(PAREVE)
1 cup water

1 cup sugar
11/2 cups Pear Wine
2 teaspoons lime juice

99 SA99

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RAISINS UN
Pints
$199

CHOCOLATE COVERED

FRUIT GEMS
$14,Q

malia-Th Cm IC HIGAN•TART4
SMOKED SALMON DRIED CHERRIES

tv

Limit 2 WS.

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Reg. $2.99 lb. • limit 4 Pints

FRESH ROASTED

BLANCHED

PEANUTS
$149 LB pr,

4. Reg.

$2.49 lb. • Limit 2 Lbs.

chilli so 99
CHICKEN III

in BARBEQUE SAUCE
•FULLY COOKED
•READY TO SERVE

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Place blackberries in food
processor with sugar and orange
juice. Puree. Strain through sieve
and add more sugar if needed. Stir
in blackberry liqueur. Refrigerate
until needed. Makes about 1
cup.❑

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All About?

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SUNNY BLACKBERRY
SAUCE (PAREVE)
1 pint blackberries

3 tablespoons confectioners sugar
1 tablespoon orange juice
2 tablespoons blackberry liqueur

354-5959

F~ css p br ~ i

In saucepan, stir water and
sugar over medium heat until sug-
ar is dissolved. Simmer 5 minutes.
Remove from heat and cool. Add
pear wine and lime juice and mix
well. Pour into a bowl. Place in
freezer for 3 hours or until slushy.
Whisk and re-freeze 8 hours.
Makes 4 servings. Serving sug-
gestion: Spoon into stemmed
glasses, drizzle Blackberry Sauce
over and insert a sugar cookie into
each.

INTERNATIONAL PHYSIQUE CHAMPION
• TV Celebrity Anchor

PETER NIELSEN'S

Personal Training Club

4119 Orchard Lake Rd. (at Pontiac Tr.)

West Bloomfield

(248) 855.0345

PHYLLIS STEINBERG

SPECIAL TO THE JEWISH NEWS

More than two centuries ago, Eng-
lish cooks first recognized the culi-
nary potential of rhubarb.
Up to that time, it was regard-
ed as an ornamental plant. Al-
though actually a haidy perennial
vegetable, rhubarb is generally
treated as a fruit and often com-
bined with strawberries.
Be sure to trim off the toxic
leaves from the stalks if you plan
to serve it. '

RHUBARB AND
STRAWBERRY CRISP

For the crisp topping
3/4 cup pecan halves
11/2 cups all-purpose (plain) flour
1/2 cup firmly packed brown
sugar
11/2 teaspoons grated orange zest
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, at room
temperature
For the fruit filling:
11/2 pound rhubarb
2 cups strawberries, stems
removed and halve lengthwise
3 tablespoons all-purpose (plain)
flour
1/2 cup granulated sugar, or as
needed

To make the topping:
Preheat an oven to 350 degrees.
Spread the pecans on a baking
sheet and place in the oven until
lightly toasted and fragrant, 5-7
minutes. Remove from the oven
and let cool. Raise the oven tem-
perature to 375 degrees.
Place the nuts in a food proces-
sor fitted with the metal blade and

RHUBARB page 108w