Food •lfs;,*," 3055 W. MAPLE RD (WEST OF HAGGERTY), 48390 OPEN SATURDAYS COMMERCE TWP. S 000.00 Capatilized Cost Reduction S 500.00 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 BROUGHT TO YO U EXCLUSIVELY BY VOLVO FINANCE NORTH AMERICA, INC. 'Offered through Volvo Finance North America, Inc. by participating Volvo retailers through December 31. 1999. Subject to credit approval and availability from Y: existing retailer inventory. Retailer prices will vary and effect customer cost. 5469 payment based on 29-month closed-end lease for new 2000 V70 All Wheel Drive Cross Country with Sunroof/Leather Package and Touring Package. The refundable se- curity deposit s required. Taxes title and registra- tion fees extra. Customer liable for insurance, maintenance, repairs. 5.15/mile over 12.000 miles/year and a $295 disposition fee. See your authorized Volvo retailer for com- 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 ISRAEL DISC _ OVERYa TOURS, IN C. BAR/ AT MITZVAH • DISCOVER-- 1■•■■■ .M.X.M,W- • • k AMILIES • AD: , OUR INCREDIBLE FREE OFFER FOR YOUR BAR/BAT MITZVAH CHILD. DISCO VEIL—, OUR UNIQUE, COMPREHENSIVE ITINERARY. Disco VEIL,_ OUR WELL LOCATED, SUPER DELUXE HOTELS INCLUDING THE NEW JERUSALEM HILTON AND KING DAVID. DISCOVE'R— THE MOST REQUESTED TEAM IN ISRAEC"...OUR GUIDES. BEN AND GELLER, ISRAEL TOUR DIRECTOR. DISCOVER— THE TOUR NORTH AMERICA IS RAVING ABOUT. RECIPIENT OF PRESTIGIOUS AWARDS FROM THE ISRAEL MINISTRY OF TOURISM 2000 TOUR DATES FEB. 17-28 (12 Days) APR. 13-27 (Passover) MAY. 1-15 (ADULTS) MAY 15-29 (ADULTS) JUNE 5-19 JUNE 12-26 JUNE 19-JULY 3 JUNE 26 JULY 10 (FIRST TIMERS) JUNE 26 JULY 10 (REVISITORS) JULY 10-24 JULY 24-AUG. AUG. 7-21 AUG. 14-28 AUG. 21-SEPT. 4 OCT. 23-NOV. 6 (ADULTS - First. Timers) OCT. 23-NOV. 6 (ADULTS - Revisitors) DEC. 18-JAN. 1 (15 Days) DEC. 20-JAN. 1 (13 Days) - for information and brochure - 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