- Rood

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.
al

OFFERS EXPIRE 6/18/98

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.

REGISTERED ELECTROLO GISTS

Come and let us remove your unwanted
hair problem and improve your appearance.

Near 12 Mile Rd. between Evergreen & Southfield

248 • 559 • 1 969

(Appointment Only)

, //77//'1,7,90"ArW v" Trq7-171/ 7"7;g 1M .VM 7forriFFM'r/rzMlf

i'90 .4 4:01M.1,0=Na%1

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For insurance call

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