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RICAN BULK FOOD
6698 ORCHARD LAKE RD. IN THE WEST BLOOMFIELD PLAZA • SUN. 9:00am 10:30pm
• MON.-THURS. 7:30am -10:30pm FRI. & SAT. 7:30am-11:00pm • 248 - 737 - 1610
-
CASHEW s
FRESH ROASTED C:1 $399
LB.
Limit 2 Lbs.
S Ai s t
$139
PITTED
PRUNES
Limit 2 lbs. SAVE 60c
Sabra C)
Vta.eetice4id-
VEGETARIAN
CREAM OR WINE
FRUIT
GEMS
9199
HERRING
54 99
Reg: $2.69 lb.,
Limit 2 lbs.
Reg: $4.99/32 oz. Jar, Limit 2
CHOPPED
LIVER
$199
32 OZ. JAR
Empire • KOSHER
FROZEN • BONELESS • SKINLESS
ALL WHITE MEAT BREAST
99
CHICKEN
CUTLETS
lb.
Reg. $2.49
Limit 2 Pkgs.
DRIED S
CHERRIES
Sorrel Ridge 10096 FRUIT
$129
10 oz.
Limit 4 Jars
GOURMET
MINTS
99
lb.
Cl
iss
SPREADABLE
FRUIT
HO SUGAR ADDED • STRAWBERRY
SAVE 75c
PKG.
Regular $7.99 lb., Limit 2 Lbs.
Reg: $6.99/1b, Limit 2 pkgs.
Reg. $2.99 • Limit 6 pints tJ
SESAME STICKS
ALL VARIETIES • HONEY ROASTED • OAT BRAN • & MORE
$177
$299
,3 .
LOW MOM
ORIENTAL
RICE MIX
$ 269
Reg. $2.39 • Limit 2 lbs.
Reg. $3.99 lb.
Limit 2 lbs. Q..,
Reg. $3.69 lb,
Limit 2 lbs.
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OFFERS EXPIRE 6/18/98
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.
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SY WABSHAWSKY, C.LU.
7071 Orchard Lake Road
Suite 110
In the J&S Office Bldg.
W. Bloomfield, MI
48322
(248) 626-2652
6/5
1998
120
EILEEN GOLTZ
Special to The Jewish News
A
re you starting to notice
how great the strawberries
are right now? Sure, we
could get those luscious
sweet treats during a good portion
of the year; but for the most part, it
was only in June that we could get
the really good berries. Even then
you had to get to the store early and
pick and choose just the right ones
from the top of the case. Now,
thanks to a variety of high speed
delivery services from around the
world, strawberries are readily avail-
able year round.
For those of you worried about
your sugar and fat intake, the straw-
berry should become your best
friend. Eight medium strawberries
contain 140% of the US recom-
mended daily allowance for vitamin
C, as well as being a great source for
folic acid, potassium and fiber. All
of this and they're low in calories
too!
The following recipes come from
contestants participating in the 1997
Strawberry Festival Cooking contest
and trust me — they're all winners.
CHOCOLATE CREAM PUFFS
WITH STRAWBERRY
TRUFFLE FILLING
(MAKES 2 DOZEN PUFFS)
Puffs
1 cup butter
2 cups boiling water
2 cups flour
1/3 cup unsweetened cocoa
2 T sugar
1/2 tsp. salt
8 eggs
f: •
Ask for Debby at
Some Berry-Good Recipes
For Summer Dining
"See me for
car, home,
life and health
insurance.''
Office Phone
Like a good neighbor. State Farm is there.
Filling
2 cups semi-sweet chocolate chips
1 cup strawberry jam
2 - 8 oz. packages cream cheese
1 - 8 oz. carton frozen whipped
topping
Whole fresh strawberries for
garnish
Grease a baking sheet and pre-heat
oven to 400 degrees in a medium
saucepan; melt butter in the boiling
water. Add flour, cocoa, sugar and
salt while stirring vigorously. Cook
until mixture forms a ball that won't
separate.
Remove from heat and cool for
10 minutes. Add eggs one at a time,
beating after each addition until
smooth. Drop about 1/4 cup batter
for each puff on a greased baking
sheet. Space puffs about 3 inches
apart. Bake for 25-30 minutes.
Meanwhile, melt chocolate chips
in top of a double boiler. In a sepa-
rate bowl, beat cream cheese and
jam until smooth. Beat in melted
chocolate then stir in whipped top-
ping.
When puffs have been removed
from oven, allow them to cool for a
few minutes, then split them in half
and remove any soft dough inside.
Cool completely. Fill with cream
cheese mixture and garnish with
fresh strawberries.
STRAWBERRY TRUFFLES
(MAKES ABOUT 18 TRUFFLES)
8 oz. cream cheese at room
temperature
5 oz. white chocolate
4 cups confectioner's sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized
ginger
1/2 cup toasted coconut
1/2 cup finely chopped pistachio
nuts
Melt white chocolate in the top of a
double boiler, let cool.
Beat together the cream cheese,
sugar and ginger root until smooth.
Add melted white chocolate and mix
well. Chill for at least 1 hour or
until easy to handle. Use a small
melon bailer (or small spoon) to
scoop out the center of each straw-
berry, half way down each fruit. Pat
strawberry dry. Put a little crystal-
lized ginger into each strawberry.
Shape the cheese mixture around
the fruit. Coat one end in the
toasted coconut, the other in the
pistachio nuts. Place truffles in
candy cups and chill until serving
time.
BIG DUTCH PANCAKE
WITH BERRIES
1 cup strawberries, halved
1 cup fresh or frozen raspberries
1 cup fresh or frozen blackberries
1/4 cup butter
1 cup milk
4 eggs, slightly beaten
1 cup all purpose flour
2 T sugar
1 tsp. vanilla extract confectioner's
S ugar
Pre-heat oven to 425 degrees In a
BERRY
on page 122