WE A l
ALWAYS
BUYING

ANTIQUE JEWELRY
SILVER COINS
POCKET WATCHES
GOLD COINS
COIN COLLECTIONS
TIFFANY
ROLEX WATCHES
FRANKUN MINT
STICK PINS
STERLING SILVER
SILVER DOLLARS
BROACHES
HUMMELS
ANTIQUE SILVER
SILVER BARS
FLATWARE SETS
DIAMONDS
CANDLESTICKS
GEMSTONES
PAPER MONEY
SCRAP GOLD
WITEK PHIWPE
OBJECTS D'ART
VACHERON
BOWLS ZI TRAYS
TEA SERVICES
COIN WATCHES
CARTIER
RINGS
VAN CLEEF
PIAGET
POSTCARDS
10-24 KARAT GOLD
PENDANTS
CHAINS
ROYAL DOULTON
EARRINGS
We are interested in serving you or your dent
in the appraisal or liquidation of your coins,
jewelry, collectibles or an entire estate.

PLEASE cell OR STOP IN!

33700 WOODWARD AVENUE
BIRMINGHAM, P1148009
248-6444565

9-6 ■ Saturday 94
Polka' Sbut1956

MOTOR COACH TOURS
AIR AND CRUISE TRAVEL

STRATFORD - July 11; 20-21; 23-24;
Aug. 6-8; 14; 21-22 thru Oct.1, 2 & 3 days.
fr. $75
Call for plays & details! MEALS,

SHAW FEST., NIAGARA-ON-THE-LAKE, ONT.
July 9-11; 20-21; Sept. & Oct.- MEALS!
2 & 3 days. Call for plays & details! fr. $229
"TITANIC" Fisher Theatre.
$106
Dinner at Mario's. Sept. 26
Sault
Ste.
Marie,
MI
JULY 4th FIREWORKS!
fr $187
July 4-5

MEALS, MAC CITY & FRANKENMUTH!

MACKINAC CITY & ISLAND. July 24-25;
only $155
Aug. 7-8 & 21-22

MEALS, PLAY, ISLAND, CASINO!

MORE SPRING/SUMMER/FALL TOURS:
Southern states; Wash., D.C. & Gettysburg;
Niagara Falls; "Lighthouses and Witches, Maine,
Mass; Shipshewana; Branson; Nashville; Cape
Cod Whale Watch; & many more! White water
rafting, Vermont, more!
ROYAL CARIBBEAN "VISIONS OF SEAS,"
Panama Canal Cruise Nov. 17-27..fr. $2188

Incl. air, pt. dm. & lxs.)

GREAT "HOLLAND AMERICA"
CRUISE SALE!: Book June 21 27 for
1999 & 2000 specials!

-

ALASKA-HAWAII-CARIBBEAN & PANAMA CANAL!

CALL FOR OTHER CRUISE
SPECIALS & TOUR FLYERS!

All rates P.O. Dbl. except where noted. Restrictions apply &
offers may be withdrawn by cruise line at any time.

BERKLEY TOURS AND TRAVEL

248-865-8890 • 1-800-875-8687

DETROIT
JEWISH NEWS

6/18
1999

J

CLASSIFIEDS
GET
RESULTS!

Call

(248)354-5959

From Contest Winners
To Your Table

PHYLLIS STEINBERG
Special to the Jewish News

C

reative cooks are invited to
submit their recipes to the
Pillsbury Bake-Off contest.
Entries must be newly cre-
ated or significantly changed from
previous recipes. Additionally, all
entries must be quick and easy and
meet the requirements of their cate-
gory The recipes are judged specially
for taste and appearance, consumer
appeal, creativity and appropriate use
of eligible products.

BEANS 'N RICE

1 1/4 c. water
1 1/2 c. uncooked instant white rice
1 c. Green Giant Select LeSueur
Frozen Sweet Baby Peas
3/4 c. chopped tomato
1 (15.5 oz.) can Green Giant Red
Beans, drained, rinsed
1 (4.5 oz.) can Old El Paso Chopped
Green Chiles
1/2 t. garlic salt
1/4 t. chopped red onion
2 T. chopped fresh cilantro
1 T. fresh lime juice
Garnish, if desired
In large saucepan, bring water to a
boil over high heat. Add rice, peas,
tomato, beans, chiles and garlic salt;
mix well. Return to a boil.
Reduce heat to low; cover and sim-
mer 5 to 6 minutes or until liquid is
absorbed. Remove from heat.
Stir in onion, chopped cilantro
and lime juice; cover and let stand 5
minutes. Stir well. Garnish as desired.
Five 1-cup servings.

LEMON RASPBERRY MUFFINS

2 c. Pillsbury Best All Purpose Flour
1 c. sugar
3 t. baking powder
1/2 t. salt
1 c. half-and-half
1/2 c. oil
1 t. lemon extract
2 eggs
1 c. fresh or frozen raspberries with-
out syrup (do not thaw)
Heat oven to 425F.
Line 12 muffin cups with paper
baking cups. Lightly spoon flour into

measuring cup; level off. In large
bowl, combine flour, sugar, baking
powder and salt; mix well.
In a small bowl, combine half and half,
oil, lemon extract and eggs; blend well.
Add to dry ingredients; stir until dry
ingredients are moistened. Carefully
fold in raspberries. Divide batter evenly
into muffin cups.
Bake at 425 for 18 to 23 minutes
or until golden brown. Cool 5 min-
utes; remove from pans. Makes 12
muffins.

CHOCOLATE CHERRY BARS
Bars
1 (1 pound 2.25 oz.) package

Pillsbury Moist Supreme Devil's Food
cake mix
1 (21 oz.) can cherry pie filling
1 teaspoon almond extract
2 eggs beaten

Frosting
1 c. sugar

1/3 c. milk
5 T margarine or butter
1 (6 oz.) package (1 c.) semi-sweet
chocolate chips
Heat oven to 350F. Grease and
flour 15 x 10 x 1-inch baking pan. In
large bowl, combine all bar ingredi-
ents; stir until well blended. Spread in
greased and floured pan.
Bake 20 to 30 minutes until tooth-
pick inserted in center comes out
clean.
In small saucepan, combine sugar,
milk and margarine; mix well. Bring
to a boil. Boil one minute, stirring con-
stantly. Remove from heat; stir in
chocolate chips until smooth.
Pour and spread over warm bars.
Cool 1-1/4 hours or until completely
cooled. Cut into 48 bars. 7

Award- ► inning
Cheese Cake

lur

e made two omissions
last week when we pub-
lished this winning recipe
from the Israel Fest's
Kosher Food Fair on June 6.
We misspelled Sandi Roskind's
name and we left out one ingredient:
the cream.

Food Fest judge and Jewish News
freelance writer Annabel Cohen made
the cake from the published recipe
and it came out perfectly. But, in
good faith to our readers and our
Food Fest winner, we re-publish the
correct recipe here:

SANDI'S CREAMY
CHEESE CAKE
(From Sandi Roskind)

Not as dry and crumbly as New York
cheesecake, this killer cake melts in your
mouth. Hold on to your hat, this cake
uses 2 1/2 pounds of cream cheese.
Sandi says you can use lowfat cream
cheese if you like and, for variation, you
can make this cake with an Oreo cookie
crust. Sounds good to me. This cake is
big! So it goes a long way.

Crust:

2 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup (1 stick) margarine, softened

Filling:

2 1/2 pounds (five 8-ounce packages)
cream cheese
1 T. grated lemon peel
2 T. flour
1 3/4 cups sugar
1/2 tsp. vanilla extract
5 whole large eggs
2 egg yolks
1/4 cup cream or Rich's Whip
Preheat oven to 450F. Combine the
crust ingredients in a medium bowl
and stir well. Pat this mixture on the
bottom and two-thirds up the sides of
a 10-inch spring-form pan. Chill until
ready to use.
In a large bowl, combine cream
cheese with grated lemon peel in a
large bowl. Beat until smooth. Add
flour and beat for 30 seconds more.
Add sugar and vanilla and beat anoth-
er minute. Add the whole eggs and
egg yolks one at a time and beat until
each one is just incorporated. Mix in
the cream. Pour the batter into the
prepared crust and bake for 10 min-
utes. Reduce heat to 250F and bake
for 1 hour more. If the top begins to
burn, cover with a loose sheet of alu-
minum foil. Remove cake from the
oven and cool. Chill at least 3 hours
before serving (overnight is better).
Makes 20 or more servings. TT