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25040 Southfield Rd •
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*excludes refrigerated and frozen items.
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sale ends November 23, 2000
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We reserve the rights to limit all sale items while quantities lasts.
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Under supervision of Detroit Council of Orthodox Rabbis.
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Not responsible for typo errors.
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'1

Li

IMP*

SALE
15%
Off
all General

Groceries*

248-569-5000

Alm

0

SRI Travel

& Promotion, Ltd.

International
Travel
Specialists

Reserve your
seat on our
unique Bar /Bat
Mitzvah Tour
to Spain & France.
Call for details.

Departure
December 24th
2000

Renee Wcrbin, President

-CI

3508 Broad Street

Chamblee, GA 30341

770/451-9399

-

V

888/451-9399 Toll Free

770/451/0970

Carlson
Wagonlit

Travell
rftok

PAPIS, fRANCE

Super Luxury Tour

September 18-23, 2001

4, The Ritz Hotel

+ Dinner at Moulin Rouge, The Ritz & Eiffel Tower
+ 1/2 Day Excursion to Giverny

(248) 357-4420
for brochure

+ Seine River Supper Cruise
4. City Tour

Email: kparkertravel@netscape.net

cut side down in a baking dish or
cookie sheet with sides. Add enough
water to come up about a quarter inch
over the cut pumpkin. Bake for an
hour or so until the pumpkin is very
tender. Allow to cool and proceed as
above.
If the idea of cooking pumpkins
doesn't thrill you, there's always
canned, solid-pack pumpkin. While
many vegetables lose flavor or texture
when canned commercially, canned
pumpkin is, happily, usually of very
high quality. It's economical to boot,
especially when you realize that even
in the most pumpkin-intensive recipe,
a little goes a long way.
Americans love pumpkin so much,
the name is often used as a term of
endearment. Even if you're not a huge
pumpkin pie fan, there's sure to be a
recipe below that'll have you praising
this interesting and very American fall
staple. Note, too, that these recipes
can also be made using sweet potatoes
or other winter squashes.

PUMPKIN CRANBERRY
SPICE CAKE
Moist and heavy, this cake keeps for a
week and actually tastes better eaten a
day or two after baking. The recipe
doubles easily.
2 cups all-purpose flour
1 t. baking soda
2 t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground cloves
1 t. salt
1 cup pumpkin puree
1 cup brown sugar
1/2 cup sugar
1/3 cup vegetable oil

2 large eggs
1 cup dried cranberries
1 cup chopped walnuts

Preheat oven to 350F. Spray a 9x5-
inch loaf pan with nonstick cooking
spray.
Combine all flour, baking soda,
cinnamon, nutmeg, cloves and salt in
a medium bowl and set aside.
In a large bowl, beat together the
pumpkin, sugars, oil and eggs. Add
the dry ingredients and mix until just
combined. Add the cranberries and
nuts and stir until just incorporated.
Pour the mixture into the prepared
loaf pan and bake for 1 1/2 hours, or
until a toothpick inserted into the
center of the loaf comes out clean.
Cool at least 30 minutes before
removing the loaf from the pan. Let
cool completely (or chill) before cut-
ting. Makes 8-12 servings.

PUMPKIN BREAD PUDDING

A true comfort food. Creamy and sat-
isfying. Eat as dessert or as part of a
brunch buffet.

1 square loaf challah, cut into
1/2-inch-thick slices, crust on,
ends discarded
1 cup chopped and toasted pecans
3/4 cup sugar
2 cups milk
1 cup pumpkin puree
4 large eggs
1 t. ground ginger
1 t. ground cinnamon
Preheat oven to 325F. Spray a 2-
quart baking dish with non-stick

cooking spray. Line the pan with the
bread slices, overlapping them to fit
the pan. Sprinkle the nuts over the
bread slices.
Combine sugar, milk, pumpkin
puree, eggs, ginger and cinnamon in a
large bowl and whisk until smooth.
Pour this mixture over the bread slices
and let sit for at least 30 minutes or
overnight before baking. Bake for 1
hour, or more, until the custard is set
and the bread pudding is puffy.
Serve warm with fresh whipped
cream, if desired. Makes 8 servings.

SPICED PUMPKIN
CHEESECAKE
A tall, creamy cheesecake with the
taste of pumpkin pie.

Crust:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
or walnuts
1/4 cup sugar
4 T. (1/2 stick) melted butter
For filling..
2 pounds (four 8-ounce packages)
cream cheese, softened
1 1/4 cups sugar
2 cups or 15-ounce can pumpkin
puree
3 large eggs
2 t. vanilla extract
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
Make crust:

Preheat oven to 350F. Combine all
crust ingredients in a bowl and stir to
mix well. Press the crust onto bottom
and a little up the sides of a 9-inch
springform pan. Bake for 10 minutes
and cool. When the crust is cool
enough to handle, wrap the outside of
the pan with foil so that some of the
filling doesn't ooze out of the pan.
While the crust is cooling, fill a
baking dish large enough to hold a 9-
inch spingform pan with 3/4-inch hot
water and place in the hot oven.