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May 13, 1988 - Image 78

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-05-13

Disclaimer: Computer generated plain text may have errors. Read more about this.

I COOKING I

Low Cholesterol

Continued from Page 76

stead of attractive, crisp, col-
orful ones.

Be inventive. Substitute
crookneck squash for zucchini
as another variation. If you
have only broccoli and car-
rots, try that. In general, 3-4
cups of cut up vegetables is
enough for one half of the
soup base. It's all up to your
own taste and what's
available in the market.

A wedge of Jarlsberg makes a simple Sunday
one of life's special pleasures. Mild, all natural
Jarlsberg—imported from Norway—belongs
in your life. It's all natural, high in calcium
and protein. Don't let another Sunday slip by
without great tasting Jarlsberg.

e rg
es it special

© Norseland Foods, Inc., Stamford, CT 06901

Lean and
Natural.

It's so easy to make great, low-fat
meals with Empire Kosher's all
natural young turkey breast. The best
part of the turkey is packaged for
convenience and ready to cook. Roast
it for a fabulous meal or for great
sandwich and salad starters!
Empire Kosher young turkey breast
is naturally high in protein and
practically fat free, with only 160
calories per 4-ounce serving. And,
best of all, it's delicious any way you
serve it!

Depend on Empire Kosher for
quality, because every turkey is
raised slowly and naturally
with no artificial
ingredients. Treat
yourself to the
best in
convenience,
nutrition and
flavor. ..young
turkey breast
from Empire
Kosher.

Empire Kosher is available at finer supermarkets and kosher butchers
coast to coast. For the very best poultry, specify genuine Empire Kosher
at your favorite delicatessen, butcher or frozen foods department.

The Most Trusted Name In Kosher Poultry and Foods 1-800-EMPIRE-4

.40

Ate

78

FRIDAY, MAY 13, 1988

)4Vi

,1

*

"NEW" VEGETABLE
SALAD RECIPE
6 green onions (or less),
chopped
3 cucumbers, peeled, seed-
ed and coarsely
chopped
1 bunch radishes, washed
carefully and sliced
thinly
cup fresh finely chopped
parsley
16 oz. non-fat yogurt
juice of 1 lemon
2 tsp. prepared mustard,
like Dijon
1 tsp. dried dill
salt and pepper to taste
butter lettuce leaves
combine all ingredients (ex-
cept lettuce), adding salt and
pepper if desired. Chill for 1
hour. Pour off any liquid that
forms.
Place lettuce leaves on
salad plates. Divide the
yogurt-vegetable mixture on-
to the plates according to the
number being served.

LOW CHOLESTEROL
DESSERT BLINTZES
egg substitute the
equivalent of 2 eggs (1/2
carton)
1 cup water
2 cup flour
1 cup warm water
1 tsp. salt (optional)
sliced fresh strawberries
(or other fresh fruit)
non-fat yogurt for garnish
whole strawberries for
garnish
In a medium bowl, beat the
egg substitute. Add the water,
flour, warm water and salt.
Mix well.
Heat (over medium) a small
skillet that has been coated
with Teflon or some other
non-stick surface. Wipe it
with a paper towel onto which
has been poured a little oil.
When the pan is hot, pour in
a scant 1/4 cup of the batter.
Tilt the pan all around to
cover with a thin layer of the
batter. Cook on one side, un-
til the edges start to brown
and curl. Using a spatula,
turn the blintz skin and cook
briefly on the other side
without browning.
Turn out onto a tablecloth
or towel. Continue cooking
until all the batter is used.
Allow one or two blintzes per
person. Stack any extra skins
between layers of waxed

paper. Once they have cooled,
wrap tightly and store in the
freezer, Surprise unexpected
guests with this fancy
dessert!

Fill the blintzes with
strawberries, blueberries,
sliced papaya, or whatever
else you have on hand that is
in season. Pop a dollop of non-
fat yogurt on top. Garnish
with a little more of the fresh
fruit. Enjoy the traditional
blintzes without the tradi-
tional cholesterol.

LOCAL NEWS tin's°

Levin Named
Dinner Honoree

Rabbi Leizer Levin

Rabbi Chaskel Grubner,
Menahel of the Council of Or-
thodox Rabbis, and Paul Bor-
man, general chairman of the
58th anniversary dinner of
the council, have announced
that this year's dinner
honoree will be Rabbi Leizer
Levin, president of the Coun-
cil of Orthodox Rabbis and
rabbi of Cong. Beth Tefilo
Emanuel Tikvah.
Rabbi Levin has served the
Detroit rabbinate for the past
50 years, the last 28 as presi-
dent of the Council of Or-
thodox Rabbis. The council
promotes and oversees
aspects of traditional Jewish
observance in the city.
Before coming to Detroit,
Rabbi Leizer Levin served as
a rabbi in Lithuania. This
year's dinner will take place
June 8 at the Westin Hotel.
For reservations, call the
council office, 559-5005.

Radomer Aid
To Gather

The Radomer Aid Society
will hold its next meeting on
Tuesday at the Zionist
Cultural Center in
Southfield. Election of officers
will take place. New business
and the forthcoming party
will be discussed.

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