Food 6698 ORCHARD LAKE RD. IN THE WEST BLOOMFIELD PLAZA • SUN. 9:00am-10:00pm • MON.-THURS. 7:30am-10:00pm FRI. 7:30am-11:00pm • SAT. 8:00am-11:00pm • 248-737-1610 rtj ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN PREMIUM SELECT • NO PEANUTS FRESH ROASTED • SALT & NO SALT MIXED NUTS $399 OFFERS EXPIRE 10/23/97 a 49CL OATS B O REGULAR OR QUICK 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. $4.99 1/2 gaL • Limit 6 Dr. Praeger's Vegie Burgers Vegie Royale 2 pkgs/S FISH CROQUETTE FISH STIX, PATTIES 2 pkgs/$ 7AREVE Reg. $3.99 pkg. • Limit 2 PURE MILK CHOCOLATE • DOUBLE DIPPED 7AREVE Reg. $3.99 pkg. • Limit 2 Empire MICHIGAN 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 [ MOVING OR SHIPPING 1000 Or Less? We're the Small Load Specialist We Ship Anything from 1 to 1000 pounds FURNITURE • COMPUTERS ARTWORK For a Free Estimate Call II" 2 481680 0993 Packagiug & Sitippigg Expevo (- Dental Municipal Bonds Listing Receive Weekly Report IMPLANTS Implants with Attachments new Upper and Lower Dentures The Solution to embaiTassing ..Co_ose Teeth. $6,800* (includes exam and x-rays) Novetsky, lukacs, and Abdelnour, D.D.S. Can for your evaluation '(?i 1 0 1997 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 - PICKLES page 110