I SAVE-A-BUCK RENT-A-CAR I 1 I I I I Clean, Dependable Cars from $ 995 per day 1 I (with this ad) I Send it for less at ... COOKING aging elot The 6453 Farmington Rd. 542-RENT CREDIT CARDS OR CASH DEPOSIT ACCEPTED 530 W. 11 MILE ROAD MADISON HGTS. NEAR 1-71 851-9666 FINEST SMOKED FISH, DELI, VEGI TRAYS AND BAR-BA CHICKEN HANDOUT NOVA LOX Continued from Page 66 (at Maple Rd.) I ! 855-5822 THE PLACE FOR SMOKED FISH BAGEL DELI AND PRODUCE 6088 E. MAPLE AT FARMINGTON RD., West Bloomfield Mon. thru Sat. 9 to 6 Sun. 8 to 5 Take The Waldorf WE TRAVEL!! In Search of Exotic and Totally Unique Things for You! 626-1999 COWAN 111111.111110110 I 1 cup broken or coarsely chopped walnuts 1. cup seedless red or green grapes, halved (optional) About % cup mayonnaise, or to taste Lettuce leaves Combine the apples, celery, walnuts, and grapes (if used) in a bowl. Gently stir in just enough mayonnaise to coat all the ingredients. Mound each serving on a lettuce leaf. Makes about 6 servings. Variations Tropical Waldorf Salad: Add sliced bananas and can- ned pineapple chunks. Stir some of the juice from the pineapple into the mayon- naise. Sprinkle with shredded coconut. Curried Waldorf Salad: Substitute sour cream or plain yogurt for half of the mayonnaise. Season the com- bined dressing with curry powder to taste. Pear Waldorf Salad: Sub- stitute pears for the apples. Pecan or Almond Waldorf: Substitute either of these nuts for the walnuts. FANCY CHICKEN WALDORF 2 large, crisp, tart un- peeled apples, such as Granny Smith, cored and cut into % inch cubes 3 tbsps. orange juice 1 tbsp. lemon juice 3 cups cubed cooked chic- ken* 1 cup thin celery slices 1 cup walnut halves or coarsely chopped or broken walnuts % cup pitted dates, each sliced crosswise into 3 to 4 "circles" (or 1 cup pitted grapes, halved) 2 to 3 tbsps. finely chopped crystallized ginger** Pita bread and/or lettuce leaves .(optional) In a large bowl, toss the apples with the orange juice and lemon juice. Add the chicken, celery, walnuts, dates and crystallized ginger, and toss to combine. Stir in just enough mayonnaise to moisten all the ingredients. Chill, covered, for several hours or until serving time. To serve, line pita bread pockets with lettuce leaves and fill with salad. Or mound on a bed of lettuce. Makes about 6 servings. * For quick, cooked chicken with little mess, line an 8-inch square (or similar) microwave-proof baking dish with heavy plastic wrap. Ar- range three large raw chic- ken breasts (total of about 2 pounds) in the dish, and cover with another piece of plastic, leaving a hole for steam to escape. Microwave on "high" for about 8 to 10 minutes, turn- ing occasionally, until cooked through. Cool chicken; then remove skin and bones, and , When you're looking for cereals that provide your family with great taste and good nutrition, POST® is the natural choice. POST® Grape- Nuts® cereal, Grape-Nuts' Flakes, Natural Bran Flakes and Natural Raisin Bran give you all the goodness nature intended. No artificial 68 Friday, May 22, 1987 colors, artificial flavors or preservatives are ever added. All four cereals are fortified with at least eight essential vitamins and they're absolutely Kosher. So look for POST,' the natural choice. THE DETROIT JEWISH NEWS cut chicken meat into cubes. Makes about 3 cups. ** Crystallized (or candied) ginger has a delicious "bite" that adds a wonderful, dis- tinctive flavor to this salad. It can be found in the super- market with the gourmet spices (such as McCormick's) or in Oriental groceries. WALDORF TORTONI 2 large eggs % cup sugar 1 8 oz. can crushed pineapple in its own juice 2 tbsps. lemon juice 2 medium-sized unpeeled red apples, cored and finely chopped or diced (about 2 cups) 1 cup coarsely chopped walnuts % cup finely chopped or diced celery 1 cup whipping cream Additional walnuts, finely chopped (optional) In a medium-sized sauce- pan, beat the eggs with the sugar until well combined. Drain the juice from the crushed pineapple into a measuring cup, pressing against the pineapple to re- move most of the juice. You should have about V2 cup. Add the pineapple juice and lemon juice to the saucepan, and stir well. Put the sauce- pan over medium heat, and stir constantly until the cus- tard thickens slightly and coats the spoon. (Do not overcook it or the eggs may curdle.) Remove the custard from the heat, and immediately stir in the re- served pineapple. Then stir in the apples, walnuts and cel- ery. In a large mixing bowl, beat the cream to stiff peaks. Fold the fruit/custard mix- ture into the whipped cream. Line about 16 muffin tins with paper cups. Spoon the mixture into the cups. If de- sired, sprinkle the top of each cup with some additional walnuts that have been finely chopped. Freeze until firm. (Once frozen, the tortoni cups may be removed from the tins and stored in sealed plastic bags in the freezer.) Remove tortoni from the freezer 10 to 15 minutes be- fore serving to allow it to sof- ten slightly. (NOTE: If pre- ferred, the entire tortoni mix- ture may be frozen in a 9-inch square pan. Allow it to soften about 25 to 30 minutes before cutting it into squares to serve. Immediately re- freeze any leftovers.) Makes about 16 servings. Dyslexia Conference The first of five conferences on the medical and educa- tional aspects of dyslexia will be held June 17 at Michigan State University.