91 PINA COLADA CHIFFON SQUARES Although coconut is high in fat and calories, a very small amount is used in this recipe for texture. 1 packet unflavored gelatin 1/2 cup pineapple or orange juice, divided 1 can crushed pineapple in its own juice, drained and juice reserved V4 cup graham cracker crumbs 2 large egg whites V2 tsp. vanilla extract 1/2 tsp. coconut extract '4 cup sugar 4 tbsps. shredded, sweetened coconut, divided Soften the gelatin in V4 cup of the juice; then heat it over very low heat just until it dissolves. Remove from the heat, and stir in the remaining 1/4 cup juice. Chill the gelatin mixture, stirring fre- quently, until it is cool and syrupy. Meanwhile, coat a 9-inch square blue pan with nonstick cooking spray. Sprinkle the graham cracker crumbs in the bottom so that they are evenly distributed. Drain the pineapple, and put the juice into a large mixing bowl with the cool gelatin mixture, egg whites, vanilla and coconut ex- CHINESE-STYLE tracts. Beat at high speed with an CHICKEN AND electric mixer for several minutes VEGETABLES until light and foamy; then slowly 3 4 cup chicken broth or bouil- lon (made from cubes or add the sugar and continue beat- ing for seveal minutes longer or powder) until stiff peaks form. Fold in the 2 tsps. soy sauce 1 medium sized onion, cut into drained pineapple and 2 tables- poons of the coconut until evenly thin slices 2 celery stalks, thinly sliced on distributed. Turn out the chiffon into the the diagonal 1 pound skinned and boned prepared pan. Sprinkle the re- raw chicken breasts, trim- maining 2 tablespoons coconut on med of all fat and cut into top (it may first be lightly toasted in an oven or toaster oven, if de- 1 inch pieces 2 cups thinly sliced fresh mus- sired, for a attractive look). Chill until firm. Or, for a frozen dessert, hrooms 1 medium sized green pepper, freeze for several hours. Remove from the freezer .about 15 minutes cut into 1-inch squares 1 cup fresh snow peas, trim- before serving. Cut into squares to med and strings removed or serve. Makes 9 servings; about 70, 1 cup small broccoli florets calories per serving. and stem slices 'A tsp. ground ginger (or to © 1986 Gloria Kaufer Greene taste) 1 tbsp. cornstarch 2 tbsps. cool water To serve: Prepare 2 cups hot, cooked NEWS rice as a side dish. In a large skillet or wok, over medium-high heat, bring broth and soy sauce to a simmer; then add the onion and celery, and Orthodox Plan cook, stirring frequently, for For Abuseit about 3 minutes. Add the chicken, • and cook, stirring frequently, just New York (JTA) — The first until the pieces are opaque and program in the U.S. tailored to cooked through. the special needs of the obser- Add the mushrooms, sprollts, vant Jewish patients • in treat- pepper, snow peas or broccoli, and ment for alcohol and drug abuse ginger. Cover the skillet, and or compulsive gambling has steam-cook the mixture for about been started at the South Oaks 3 minutes or just until the green Hospital in Amityville. vegetables are crisp-tender. (For The special program for ob- best taste, do not overcook!) In a servant Jews addresses two small cup, mix the cornstarch and main areas of concern: halachic, water until well combined. Add to relating to religious practices, the skillet, and stir constantly relating to cul- and hashkafic, Just until sauce thickens and be- tural and psychological atti- comes translucent. Serve im- tudes. The program was in- mediately over then cooked rice, itiated by Dr. Richard Waxman, using Y2 cup rice per serving. a neuro-psychologist on staff Makes 4 servings; about 270 and himself an Orthodox Jew. calories per serving. medium-wide egg noodles as side dish. Preheat a large skillet (prefer- ably nonstick) over medium-high heat and coat it with nonstick cooking spray. Lightly brown the cube steaks on both sides; then remove them to a platter. Drain the skillet, and wipe it out. Put the bouillon into the skillet, and bring it to a boil over medium- high heat. Add the onions, and re- duce the heat. Simmer the onions, stirring occasionally, until they are limp. Stir in the thyme, pep- per, mustard, and tomato sauce, and heat to simmering. Add the cube. steaks in one layer, turning them over once so the top is coated with sauce. Scat- ter the carrots and celery around and over the meat. Cover the skil- let tightly, and simmer the mix- ture for 10 minutes. Add the mus- hrooms to the skillet, and baste the meat and vegetables with the sauce. Cook, covered, another 5 to 10 minutes or just until the veget- ables are tender but not mushy. Serve each cube steak topped with some sauce and vegetables. Ac- company with 1/2 cup noodles per serving. Makes 4 servings: about 250 calories per serving. these are only a few of the features you'll find weekly - in The Jewish News - order a subscription or gift subscription today! - The Jewish News i I 20300 Civic Center Dr., Suite 240 Southfield, Mi. 48076-4138 Gentlemen: I Please send a (gift) subscription: I NAME I ADDRESS CITY STATE • ZIP From: If gift state occasion ; 1 1 year - $21 — 2 years - $39 — Out of State - $23 — Foreign - $35 Enclosed $