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28* The Observer MONDAY APRIL 10, 1995
Ham from page 1B
Aoderaon »i> brought into the
twxncM by her pareata Lou,
president of the company, and
Mary Jane Schmidt, Lou'a aecr*
tarv. who rvpreMiil one fourth of
the corporation They live in W«i
Bloomftekl Anderson* three
tunli and their husband* operate
itther store* outaide of Michigan
"We ere a very traditional fami
ly," she said, explaining that each
of the 250 store* in 35 stales are
family operated- I And before we
advanced to a corporate level) we
had to work the store* We did everything
everyone else did- "
The fact that the ^ buaineaa.
which employees more* than 40
family member* nationwide, is
not av*tiabie to franchisees also
support* the family only argu
ment- In fact, the company is Kill
of cousins, sunt* and uncles
working in marketing to support
for years The meat, af
ter it is smoked and glaxed. can be
purchased a* s meal or on party
tray*.
In addition. Lou and Mary
Jane Schmidt continue to guide
the company in the same fashion
a* the founder. He (Lou) want*
to make sure the tradition is car
ried through," said Anderson
Honey Baked Ham Co. started,
almost by accident, in 1955 when
Hoenselaar went to a meat convention
in hopes of selling his invention
— a spiral slicing ma
chine. When he was laughed out
of the convention, he felt the only
thing lo do with this machine wss
use it in his own business. He
opened his own store in Detroit.
The company's first sale* receipt,
dated 1967, is framed in the cor
porate conference room "It's a
very pndeful feeling (looking at
all we've accomplished)," said
Anderson "I'm just sorry Grandpa
never saw it."
Hoenselaar died from ALS Lou
Gehrig's disease when there were
less than 100 stores. However, his
&5-year-old wife. Josephine, is
able to rejoice in her family's success
from Florida
She is also invited to enjoy a
Honey Baked ham every Eaater.
since that is the only ham served
at family get togethers. "My
daughter, she knows no other
(ham)," said Anderson, who indicated
Kelly even had the baby
sitter eating HoneyBaked Ham.
"We always have some of it
around."
Because every HoneyBaked
employee is family, through blood
and friendship*, loyalty to the
company and its customers ia a
top priority . . .
"Everyone is so dedicated and
loyal to the company . we are a
leader in customer service," said
Anderson, who recited a motto
held by the company. "Treat people
how you want to be treated."
According to customers in and
around the Troy store, 'at 1081
East Long Lake Road, they do
feel catered to. "They're very nice,
and they make a good ham sandwich,"
said Arlene Martone of-
Troy. who indicated that she has
served HoneyBaked Ham for
Easter.
Tom Anderson, a Troy business
owner not related to the
HoneyBaked family, said he
"lov*a their ham and always buys
it for Christmas."
"And the people are friendly
and quick. They make sure you
get what you want," he added.
Julie Mayo of Westland aaid
the beat thing about the Honey
Baked Ham Co. is the glazing on
their ham and turkey. The good
taste brings her to the stores for
Easter, Christmas and all the
months in between.
Anderson indicated moat of
their customers hit the store at
least one or two times a year.
Christmaa and Easter, but there
is a strong effort enticing people
to one of the 13 Michigan locations
on a regular-baais.
The company communicates
with their customers through
newsletters, mailings, calendars
with coupons in them and month
ly raffles. Years ago. they even
held a contest asking people from
all over the country to mail in
their best HoneyBaked recipe*
Seven hundred entries and a
kitchen full of dirty kitchen ware
later (since they made the food
themselves at corporate headquarters),
they narrowed the field
down to a dosen favorites.
You'll flip over these easy fish recipes
See Chef Larry Janet TasU
Buds column on Taste front
I just received a postcard from
the Bay View Restaurant in Case
ville saying that the spring perch
run ha* begun YouII surely want
lo try these great fish recipe*'
BAUC FWEPPCTCM
-I cue a« purpose Vw
t -easooor safl
F'esr grouna oeooer to taste
[about V, teaspocr
1 teaspoon cayenne oeppef
3 taeaespoons butter or marga
nne
2 tatxesooons o»ve
chaster Ho fee
(313) 537-1300
UDI0ar»NATUUL<
Cooking school, natural cusme. step-by
step instruction, reaps hand-outs. 22899
inkster. Road. Farrrangton H*a This
week. 6-9 p.m. beginning cooking. Mon
day. Aprs 10 & Wednesday. Apnl 12. wen
The Observeri MONDAY APRIL 10. 1995'
COOKING CALENDAR Ham is more than Easter tradition
nets lecture. 7-.30-9 p.m. Tuesday. Apnl
11.
(810)4 78-4455
Che< Maos of the Golden Muaroom is offering
a sane* ot rtssssi 6 30 9 30 p.m
on Tuesdays at the Community Ed Can
ter. 18575 W tone Mae. SouthAeM Cost
MO per session. $150 tor aeries of tour
Upcoming classes include. Exciting
Seafood. May 2.
1810) 74&8700
Ten besic snd intermediate whole foods,
vegetansn cooking classes are being of-
6 30 9 30 p.m. Thursdays from
March to June at the Oeily Gnrtd m Arm
Artxx
(313) 996076/
Attention Women
We »re seeking women between the ages of 30-75 whose
lifestyle has been affected by a km of bladder control
(incontinence) when they sneeze, cough, or exercise You
will join a research study conducted by William Beaumont
Hospital in Royal Oak which involves the use of an
experimental device to prevent the involuntary loss of urine
tf you are interested in participating in this clinical research
study, please contact Jamie Smith at: I -800-532-7917.
from Monday, April 10 to Monday, April I 7, 8am-
5pm EST, Monday through Friday We will be finalizing
enrollment for the research study by May 22
EASTER FAVORITES
in the
OLD WORLD
TRADITION
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Hours: 9 a.m.-7 p.m. M S, 10 a.m.-3 p.m. Sun.
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U S DA Whole
BEEF TENDERLOIN...
U S D A Choice
CLUB STEAKS ...
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PRIME RIB ROAST ....
Along with pastel-colored eggs
and baskets of goodies, Easter in
America haa always meant ham.
But aside from upholding tradition,
there are many reasons for
making ham the centerpiece of
your holiday table this year.
Ham ia a food-lover's favorite.
IU mildly sweet, smoky taste
complements many other flavors.
Perhaps because it ia so tasty and
versatile, many cooks (and wouldbe
cooks) lose sight of ham's biggest
asset: it's easy to prepare.
"Most people think of holiday
meal preparation as a complicated,
daylong process, and maybe
with the Thanksgiving bird that's
true. But preparing a ham is a
breeze," said Robin Kline, a regis-
tered dietitian and director of the
Pork information Bureau for the
National Pork Producers Council.
"It's precooked so it just needs
heating up. Even novice cooks,
who are often intimidated by a
'hunk of meat,' can fix a ham."
And, as if taste and ease of
preparation aren't enough, cooks
and. "eaters" alike may be
surprised to find that ham is low
in fist and calories. "Because ham
is so delightfully tasty, many people
assume it's high in fat,"said
Kline. "But the great news is that
it's very lean — a great Easter
treat."
In fact, a 3-ounce serving of extra
lean ham has only 116 calories
and 4.1 grams of fat.
To ensure the perfect Eaater
dinner, Kline offers some simple
tips for selecting, storing and preparing
ham:
• How much is enough? — When
serving boneless ham, plan on
four to five servings per pound.
Count on two to three servings per
pound with a bone-in ham. For
the dollar-conscious cook, the
boneless ham delivers superior
value, according to Kline, and
also offers hassle-free carving.
• Not too cold, not too hot —
Don't freeze a ham before you use
it — refrigerate instead. Both
bone-in and boneless hams, in
their original packaging, will keep
several weeks in tha refrigerator.
• Is it done yet? — Virtually all
on tha market today are
precooked, ao they only need to ba
reheated to an internal temperature
of 140 degrees P. for airving
An uncooked ham will be labeled
"cook before eeting" and requires
an internal temperature of 160 degrees
P. for dooenaas. If you don't
have a meet thermometer, you
can generally plan on cooking an
uncooked ham 30 minutes per
pound. For a precooked ham, just
follow the directions on tfce label,
and heat in a moderate (326 to
350 degree F) oven.
• How long to keep leftovers? —
Refrigerate a ham within two
hours of serving and you can enjoy
the leftovers for up to five
days.
Spend the day cooking with a chef
This year'B "Seventh Annual
Chefs Seminar for Sophisticated
Cooks," April 22 and 29 at
Schoolcraft College will feature
two of metro Detroit's top chefs
— certified master chef Edward
Janos and executive chef William
J. Hall.
The one day seminars will be
offered 9 a.m. to 4 p.m. Saturdays.
April 22 and 29. The cost for each
daylong seminar is $90. Participants
will enjoy samplings of all
foods prepared during the day.
Beverages will be served to accompany
the foods.
A descriptive brochure and registration
information is available
by calling Schoolcraft College at
(313) 462-4448. Schoolcraft College
is at Seven Mile Road and
Haggerty Road in Livonia. Early
registration is recommended since
class sixe is limited.
Janos, newly appointed corporate
executive chef for the
Machus Corp., will share his
many culinary skills on April 22.
Janos haa been a chef at top
area restaurants including the
London Chop House, The Money
Tree, Too Chez and Tweeny's
Cafe. He is now overseeing the
menus for all the Machus restaurants
plus providing guidelines
for the updating of all the Machus
dining locations.
Janos will share information on
stocks, soups and sauce basics including
numerous recipes, demonstrations
and tasting. His class
will also learn about low-labor appetizers
and modern seafood
preparation; how to "cook lite"
with delicioua, reduced calorie recipes,
reduced fat, professional
techniques and great recipes. For
those wanting to add to their culinary
repertoire using important
tips, Janos will share his successful
ideas and knowledge on this
day planned just for them.
Hall ia part owner of the popular
Arriva Ristorante. While living
with Olivia and William De-
Guano in Casino, Italy, he
learned important Italian culinary
skills that are reflected in
the outstanding foods served at
Arriva. Prior to opening Arriva
Ristorante, Hall apprenticed under
Chef Gene Louis, worked
locally at Mario's, was Executive
Chef at Pine Knob and LaVerda.
and was owner/chef of Andiamo
Italia.
He will share his enthusiasm
for Italian fare demonstrating an
tipaiti dishes, salads, pastas and
desserts on April 29. Class members
will eat the delicious results
of Chef Hall's culinary skills aid
leave the seaaion with priceless,
recipes.
Each seminar, completely
Reused on £he art of fine food
preparation, offers not only the
skills of professional and successful
chefs but the opportunity to
spend each day tasting the results
of their proven culinary skills.
Professional tips and guidelines
that are not found in cookbooks
will highlight each learning session.
Peachy berry crisp is as easy as 1-2-3
Peachy Berry Crisp is three
steps quick! One — assemble the
topping. Two — toss the fruit
with s little flour and spoon into a
baking dish. Three — bake until
bubbly.
For the "crisp." naturally nutty.
crunchy wheat germ pairs up
with quick or old-fashioned oats,
brown sugar, flour, and just
enough melted margarine to hold
everything together. For conven-
IN NEED OF A
FREE ESTIMATES -
525-1930
UNITED TEMPERATURE
Middleoeit • Livorw
/rom VINTAGE MARKET
29501 ANN ARBOR TRAIL • (313) 422-0160
All Major Credit Cards Accepted • Food Stamps Accepted
PRICES EFFECTIVE N O W THRU APRIL 23, 1995
PUsse Prm Order
Original Whole or Half
Dearborn Brand
HONEY SPIRAL
SLICED
HAMS
Only
•4.99 lb
'3.69 lb
•3.99 lb
Please Pro-Order
Whole
Dearborn Classic
TRIM
SSD
Kowalaki's Grandma IT*
HONEY SPIRAL HAMS ...
U S Crade A
Center Cut PORK CHOPS..
U S Grade A
Country Style RIBS
Vow Taking Orders
/or Kowslskt Famous
EASTER
HOLIDAY
KIELBASA
Only
We ar& your complete Dearborn Ham and Kielbasa Center!
SUNLESS rtANIS. 1.99 ki
Our Famou* Hoflwm** f _ _ _
PIEROGIES LB
SWISS CHEESE
Heffena*'* N W
SHARP CHEESE
JUS*
•199 LB
CHECK OUR OUR HEW
IMPORT BEER SECTION
winrc'swrANDEL 3/* 10
Don i kttgei to
•bay yotuH
EASTER
M*lody F*rm«
•ALL Natural
B«Odl
ICL CREAM
•2.79 lb
' 2 . 5 9 lb
99* LB
RoMsserto ROAST BEF.._ I 3£9 LB
Upati Fm Ft** »o«awd
TURKEY BREAST.— ^29 LB
POLISH HAM
Hoffman • Famou*
HARD SALAMI
20 ox • 8 Pack
All Flavors
PEPSI
•2.99
7.99 LB
199 LB
1 ^ , . .
790 ml
MOGAN DAVID VDIES. 2/*6
WEDDING BEVERAGE CATERING...Ask for free Wedding Brochurc
Liquor • Keg Beer • Champagne • Imported & Domestic Wines
FREE DELIVERY
ience, use frozen sliced peaches
and blueberries.
If company's coming, top each
serving with a spoonful of low-fat
yogurt or a small scoop of frozen
yogurt. .
PEACHY BERWV CRISP
cup wheat germ
V» cup oatmeal (quick or otdfashioned.
uncooked)
Vi cup firmly packed brown
rooojr
IMSUI ifuanM
SI'KI 1
HI 1 1 I 2 1 * I -i IS
l(< r i< \//J t «> S1 \ ).*}
sugar
•A cup afl-purpose flour
'A cup (M stick) margarine,
melted
1 teaspoon ground cinnamon
Two 16-ounce bags frozen
sliced peaches, thawed
2 cups fresh or frozen Wueber
nes. unthawed
I tablespoon all-purpose flour
Vanilla low-fat yogurt (optional)
nfls
(Whole or HalD
Kowalski Grandmi K or Dearborn
38000 ANN ARBOR ROAD
LIVONIA • PH. 464-0330
5 MILE & FARM ING TON
LIVONIA - PH. 261-6565
SPIRAL SLICED HAM
|L»»T DJV» lo ORTMI
Only
2.99
""" LB.
Heat oven to 375 degrees P. Combine
first 6 ingredients; mix well.
Set aaide. Combine fruit and I
tablespoon flour, tossing to coat.
Spoon into 8-inch square glass
baking dish. Top with wheat germ
mixture. Bake 30 to 36 minute* or
until peaches are tender. Serve
topped with yogurt if desired.
Makes 9 servings.
Recipe from Kretschmer wheat
germ and Quaker Oats.
1 < OSHMIM 11H \riONN
< Ol PON POI IKY
(Mini Thru Vpol IS IW
1H»1 HI h COt PONS
I MI SUM
U.S.D.A. Special Trim
Boneless
RUMP ROAST
Only
$ 1.89 LB
Our Finest Whole
DEARBORN $1 fifi
SSD HAM liOO
U.S.D.A. Boneless
EYE OF ROUND ROAST
S'an's Famous Fresh
HOLIDAY KIELBASA
U.S.D.A. "Special Trim"
-STANDING RIB ROAST
U.S.D.A. Govt. Inspected Oven Rfeady
TURKEY BREAST (4 ? Lb)
1.
Our Own Counter o m
Lean SLICED BACON A
.69
.99
.99
.39
LOOK FOR OUR 4 PAGE FLIER IN TUESDAYS MAIL
BONUS COUPON-
PEPSI
4/ $ 10°° \1
^ m _ tiooal quantities 82 99
mm
Limit 4 With Additional
810.00 Purchaae Addi- I
WM