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ALL OUR KOSHER PRODUCTS ARE CERTIFIED
KOSHER OR SANCTIONED BY THE METROPOLITAN
KASHRUTH COUNCIL OF MICHIGAN
PREMIUM SELECT • NO PEANUTS
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MIXED NUTS
$399
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a 49CL
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Cl
Reg. $5.99 lb. • Limit 2 Lbs.
STROH'S • SANDER'S
Reg. 99C lb. • Limit 2 Lbs. CI
Dr. Praeger's
ICE CREAM
HALF GALLONS • ALL FLAVORS
21/2 gal $7
Reg. $4.99 1/2 gaL • Limit 6
Dr. Praeger's
Vegie Burgers
Vegie Royale
2 pkgs/S
FISH CROQUETTE
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2 pkgs/$
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Reg. $3.99 pkg. • Limit 2
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Empire
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CHOCOLATE DRIED CHERRIES TURKEY ROAST
COVERED PEANUTS
all whiteteat • in we§ bur sauce
$249
.
$599
Reg. $3.49 lb. • Limit 2 lbs. CI
Reg. $6.99 lb. • Limit 2 lb. CI
Empire
BAR-B-Q CHICKEN
$2 qo
FROZEN
2
C)
RAISINS
$1
Reg. $1.99 lb. • Limit 2 lbs
LB. PKG.
- FROZEN
0
CASBAH
THOMPSON DARK
HEAT & SERVE
2
RI CE PILAFS
ALL VARIETIES
Pkgs./ $3
Reg. $1.99 each, Limit 6
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108
PHYLLIS STEINBERG
Special to The jewish News
QUAKER
LB
Pickles And Cookies
Are Easy To Make
248-553-4740
`We may be able to utilize your medical insurance
and medicare to help defray some of these costs.
ne
of my favorite cookie
recipes is Chocolate Crisps
from Fresh From the Kitchen
by Mindy Ganz Ribner.
Contrary to what the name may sug-
gest, these cookies come out chewy,
not crispy. Although they require a lit-
tle more effort on the part of the
baker, they seem to disappear quite
effortlessly!
I have also included two recipes for
kosher dill pickles from the Barron's
book, Good Old Food by Irena
Chalmers and The Taste of Shabbos by
Feldheim Publishers.
The three basic flavors of pickles
are dill, sour and sweet.
With dills, known as "genuine,"
the dill weed may be added at any
stage, from initial immersion in salt
brine onwards. Kosher dills
are made in the same way,
except that a fresh garlic is
added to the brine. Sour
pickles are finished in a
solution of vinegar and
spices, "half-sours" in a
spiced brine. Sweet pickles
are sour pickles that have
been drained of brine and
placed - in baths of mixed
vinegars, sugar and spices.
PICKLES
3 pounds (1 1/2 kg) small
cucumbers
2-3 tablespoons coarse salt
1 bunch fresh dill
10 cloves garlic, peeled
1 tablespoon vinegar (or
more, to taste)
2 tablespoons mixed pickling spice
(peppercorns, bay leaves,
dill seeds)
Wash cucumbers well and keep them
in cold water in the refrigerator until
you are ready to pickle them. Do this
a day in advance for a crisper pickle.
Pour boiling water into a 2-quart
(2 liter) glass or plastic jar, pouring
some over lid as well. This is to kill
any bacteria which could spoil the
pickles. Then pour water out. Pour
salt into jar and add some boiling
water to dissolve it. Check dill careful-
ly for insects and wrap it in cloth. Put
dill and garlic into jar.
Then pack in the cucumbers,
standing up, as tightly as possible.
Add the vinegar and spice and fill
the jar with tap water, almost to the
top, being sure to cover all the pickles.
Close the jar tightly and invert briefly
to mix the brine. Stand the jar on a
sunny window sill. In two summer
days or four winter days, as a rule,
your pickles will be ready. Experiment c\
with half-sour, timing according to
your family's taste.
KOSHER DILL PICKLES
Makes 6 quarts
6 pounds (1/2 peck) 3- to 4-inch
pickling cucumbers
1 1/2 quarts water
1/4 cup kosher salt
2 cups cider vinegar
3/4 teaspoon alum or cream of
tartar
1 bunch fresh dill, including seeds
(if the dill has no seeds, use 1
teaspoon of dill seeds)
6 cloves garlic
Wash six 1-quart jars with soapy water
and rinse well. Put the jars in a large
saucepan, cover with water and bring r
to a boil.
Boil for 20 minutes, turn off
the heat and leave the jars in
the water while you make
the pickles. Wash, rinse and
sterilize the lids in the same
way, using a separate pan.
Drain the jars and lids before
using, so they are dry but
still hot.
Scrub the cucumbers thor-
oughly with a vegetable
brush.
Combine the water, salt,
vinegar and alum in a large
saucepan and bring to a boil.
Pack the cucumbers into the
hot, sterilized jars, dividing
the fresh dill stalks and seeds
evenly among the jars. Split
each garlic clove in half and
add two halves to each jar. Pour the
boiling brine over the cucumbers,
leaving a 1/2-inch space at the top.
Wipe the rinds clean and seal with the
sterilized lids. Letthe pickles stand for
4 to 6 weeks before opening them.
Alternatively, the filled jars may be
processed in a water bath following
the instructions of a reliable canning
manual.
CHOCOLATE CRISPS
4 5 dozen cookies
4 squares unsweetened chocolate
2 cups sugar
1/2 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
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PICKLES page 110