Food
•lfs;,*,"
3055 W.
MAPLE RD
(WEST OF HAGGERTY),
48390
OPEN SATURDAYS
COMMERCE TWP.
S 000.00
Capatilized Cost Reduction
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Refundable Security Deposit
S 495.00
Acquisition Fee
S 469.00
First Months Payment
S 1,464.00
Amount Due At Lease Inception
plus taxes, title and registration fees
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FINANCE NORTH AMERICA, INC. 'Offered
through Volvo Finance North America, Inc. by
participating Volvo retailers through December 31.
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Y:
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and effect customer cost. 5469 payment based on
29-month closed-end lease for new 2000 V70 All
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plete details. © 1999 Vcfvo Finance North America, Inc. ''Volvo for life is a registered trademark of Volvo. Always remember to wear your seat belt. www.volvocarscom
4
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ILENE WALLERSTEIN
1-800-362-8882
2/3 c. sugar
2 T. butter or margarine.
Core and quarter apples; do not peel.
Put the apples in a saucepan with the
water and cloves. Simmer, tightly cov-
ered, until apples are tender. Cool
slightly and then press the mixture
through a sieve.
Return the mixture to heat; add
vinegar and sugar; simmer 10 min-
utes. Remove from heat; beat in but-
ter or margarine. Remove from heat
and serve either hot or cold. Makes 6
to 8 servings.
sugar over low heat, stirring occa-
sionally, until a thick puree forms,
about 15 minutes. Pass cranberry
puree through a coarse strainer.
Then pass the apple puree through
a coarse strainer and return it to
casserole.
Cook over moderately low heat,
stirring occasionally until very thick,
about 15 minutes. Add the honey
and the cranberry puree and stir
until blended. Transfer the apple
butter to a heatproof bowl and cool
completely.
CRANBERRY APPLE BUTTER
6 lbs. Macintosh apples, quartered
and cored
1/2 c. water
A c. cranberries
1 c. sugar
2 t. honey
In a large cast-iron casserole, combine
the apples and water. Cover and cook
over moderate heat, stirring often,
until soft, about 20 minutes. Uncover
and cook on low heat, stirring occa-
sionally, until it forms a thickened
puree, about 45 minutes.
Meanwhile, in a medium
saucepan, cook the cranberries with
BLENDER APPLESAUCE
1/4 c. liquid (fruit juice or water)
4 apples cut in eighths
1/4 c. sugar
1/8 t. cinnamon
(1/4 c. cinnamon candies may be
substituted for sugar and cinna-
mon)
Put the liquid and four or five pieces
of apple into the blender container,
cover and process at puree until
smooth. Push BLEND button,
remove feeder cap and add remaining
apples, a few at a time. Add the sugar
and cinnamon, or the cinnamon can-
dies. Makes about 2 cups. ❑
A Cookie Carnival
For A Cheery Chanuka
EILEEN GOLTZ
Special to the Jewish News
0
ne of the best (and favorite)
traditions that we observe in
our house is the annual
Chanuka cookie bake.
It's at this time of year that anyone
and everyone even remotely connected
to my kids (this includes cousins,
friends and any neighbor who hap-
pened to stop by) ends up in our
kitchen rolling and cutting and sprin-
kling cookies.
In one marathon session I can usu-
ally turn out 15 or 20 dozen cookies.
This cookie-making carnival (usually a
few days before Chanuka begins) is
our family's way of getting ready for
Chanuka. This crazy, relaxed, family
fun time always seems to set the tone
and enhance our celebration of the
Festival of Lights.
I try to use at least three different
types of cookie dough each year as
well as three or four different frostings
or sprinkles. That way, everyone can
find something that suits their partic-
ular fancy.
BASIC BUTTER
COOKIE DOUGH
4 sticks (1 lb.) unsalted butter, soft-
ened (margarine may be used)
1 1/3 c. sugar
3/4 t. salt
3 large egg yolks
2 t. vanilla
4 2/3 c. all-purpose flour
In large bowl of a standing electric
mixer, beat together butter, sugar, and
salt until light and fluffy. Beat in yolks,
one at a time, and vanilla and beat until
smooth. Beat in flour gradually, beating
dough until just combined well.
Chill for at least 1/2 hour. Cut the
dough into 3 or 4 portions and keep
the portion that you aren't using cov-
ered and in the refrigerator. Roll out
the section of dough that you are
using on a lightly floured surface and
roll out to approx. 1/4 to 1/3 inch