"Where You Come First"

Kosins

STRICTLY KOSHER MEAT MARKET

26020 Greenfield Rd.
Oak Park in the Lincoln Shopping Center

Uptown
Southfield Rd. at
11 1 /2 Mile • 559-3900

967-4222

GLATT KOSHER MEATS

Big & Tall
Southfield at
101 /2 Mile • 569-6930

(at reasonable prices)

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TURKEY LEGS ..... ......79°

lb.

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THE

JEWISH NEWS!

Many More Specials in Our Self Service Counter
Under Supervision of the Council of Orthodox Rabbis

Cook With Versatile Oats

GLORIA KAUFER GREENE

Special to The Jewish News

I

In The Deli Natural Casing

$3391„

HOT DOGS

Sweet

$149do,

HONEY TANGERINES

69cpt.

CHERRY TOMATOES

FRESH
ZUCCHINI

FRESH
CABBAGE

FRESH
CUT
FLOWERS
DAILY

49c.

C

19cib.

U.S. No. 1 10 lb. bag

$19 9

IDAHO POTATOES

Low Cholesterol

MARLA SWISS CHEESE

$2 69 1b.

Borden's 24 oz. container

COTTAGE CHEESE

All Specials Good Through May 6th, 1987

72

Friday, May 1, 1987

•

THE DETROIT JEWISH NEWS

99*

t has been known for some
time that oats are high in
thiamine, have respecta-
ble quantities of protein and
several essential minerals, and
are a good source of dietary
fiber. However, it is only in the
past few years that oats have
received particularly good
press because of the special
type of fiber they contain.
Unlike wheat, whose fiber is
mostly insoluble, oats contain
a water-soluble fiber that has
been shown, in at least two in-
dependent studies, to reduce
human serum cholesterol
levels when consumed in mod-
erate amounts on a daily basis.
Oats are available in several
different forms. Oat grains
that have been processed to
remove the inedible outer hull,
with the germ, endosperm, and
bran left intact, are called
"groats" and contain virtually
all the nutrients of the oat.
When oat groats are flat-
tened between heavy steel rol-
lers, they become the familiar
flakes usually called "old-
fashioned" rolled oats. To pro-
duce "quick" rolled oats (which
are quicker to cook), the flakes
are broken into small pieces
and may be heat treated.
Although rolled oats are
sometimes referred to as
"oatmeal," this term is techni-
cally incorrect. Oatmeal actu-
ally means ground up oat
groast (just as cornmeal is
ground up dried corn). In this
country, we also tend to use the
term "oatmeal" for cooked oat
cereal — what the British call
"porridge."
Scotch or Irish oats (or
"steel-cut" oats), in which the
groats are cut into coarse
pieces, are sometimes avail-
able at health-food stores.
They take much longer to cook
than rolled oats, and produce a
somewhat "chewy" porridge
and "crunchy" baked goods.
They should not be substituted
in recipes calling for rolled
oats.
Oat flour is made by com-

pletely pulverizing the groats.
It does not contain the gluten
necessary for raising yeast
products, but may be added to
baked goods for flavor and also
because its antioxidant proper-
ties help keep breads fresh. Oat
flour may be purchased at
health-food stores or is easily
made at home by processing
rolled oats in a food processor
or blender until they become
powdery.
Oat bran, now becoming
more popular because of the ef-
fect its fiber has on cholesterol,
is available in most supermar-
kets and health-food stores. It
has a very fine consistency
(much finer and more delicate
than wheat bran) and can be
cooked into a creamy cereal or
added to baked goods.
Of all the types of oats, rolled
oats are probably the most ver-
satile. They can be used for
cereals, breads, muffins, pan-
cakes, cakes, fruit "crisp" top-
pings, and a wide assortment of
delicious cookies and treats.
They can even be added to
meat loaves.
The experts differ greatly in
their opinion of the nutritional
value of "quick" rolled oats.
Some say it is exactly equiv-
alent to that of the old-
fashioned type; others insist
that quick oats have been more
processed and are inferior. If
you have a food processor or
blender, it's probably best to
keep old-fashioned oats on
hand, and just process them
slightly to coarsely break them
up when you need the "quick"
kind. (When recipes call sim-
ply for "rolled oats," either type
can be used.)
Following are some oat re-
cipes.

EASIEST OAT PORRIDGE

My family prefers the
coarser, less gummy, texture of
cooked oatmeal that is made
with a higher proportion of
oats to water than most boxes
of rolled oats recommend, and
cooked for a shorter amount of
time. The following version,
adapted from a simple recipe in

Creative Cooking with Grains

Continued on Page 74