A Heart-Healthy
Thanksgiving Dinner
GLORIA KAUFER GREENE
Special to The Jewish News
A
It's a special time of the week when families
gather, traditions are renewed and there's
plenty of time to relax and enjoy the rich,
delicious taste of Maxwell House® Coffee.
0, CERTIFIED KOSHER
GENERAL
FOODS
s. 1988 General Foods Corporation
Maxwell House® Coffee. Always ... Good to the Last Drop:
Kids find us fun,
but our pasta's no joke.
Chef Boyardee® Pac-Man® Smurfl,' ABC's
& 1, 2, 3's, and Tic Tac Toes pasta is
serious food kids love to eat. While we
make our pasta in shapes kids find fun to
eat, we also make sure they're filled with
good ingredients like: rich, ripe tomatoes,
aged cheese and enriched wheat flour. So
Chef Boyardee pasta is a source of protein
that's also 95% fat free, and contains com-
plex carbohydrates without any preserv-
atives. No wonder both kids and moms
thank goodness for Chef Boyardee.
Thank Goodness for Chef Boyardee
Pac-Man' and c 1980. 1982 Bally Midway Mfg Co All Rights Reserved Smurf TM c 1985 Peyo Licensed by Wallace Berrie Licensing
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
OPEN MON. THRU SAT. 9 TO 6
SUNDAY 8 TO 3
THE PLACE FOR SMOKED FISH
THE FINEST SMOKED FISH & DELI TRAYS
HANDOUT NOVA LOX
84
FRIDAY, NOVEMBER 18, 1988
CC
CC
mong the intangibles
that many Americans
may give thanks for
next Thursday is good health.
While most of us tend to take
for granted some of those life-
sustaining necessities for
which the early colonists had
to bitterly struggle — such as
comfortable shelter and suffi-
cient food — we still greatly
appreciate the importance of
being healthy.
Unfortunately, like the
earliest settlers, many
modern Americans are still
waging a battle to stay in
good health. While our
predecessors frequently suc-
cumbed to infectious diseases
that we have since learned to
conquer, we now must con-
front afflictions that were
relatively uncommon in the
past.
One of the greatest scourges
of modern-day Americans is
heart disease. And yet, during
the upcoming holiday, many
people will show their
patriotism and thankfulness
by overindulging in foods that
have been shown to exacer-
bate coronary ailments. In
remembering colonists who
had barely , enough food to
survive, they will celebrate
with an embarrassment of
riches.
This year, instead, be
thankful that research has
begun to provide us with
dietary means to help prevent
or diminish heart disease,
and plan a Thanksgiving din-
ner that is healthful as well
as delicious.
For instance, experts have
concluded that the average
American consumes far too
much fat, particularly the
saturated type. They have
therefore recommended that
we limit the amount we eat
daily. This is important not
only for everyday meals, but
for special foods eaten on
holidays as well.
It's actually no more dif-
ficult to prepare festive dishes
that are tasty as well as
heart-healthy — an encourag-
ing, positive term frequently
used by the American Heart
Association. In fact, attitude
can be as important as
palatability. Rather than
thinking we are being depriv-
ed by such meals, we should
consider how much good we
are doing our bodies while we
are still enjoying delectable
foods. Now that's something
for which we can be truly
thankful!
Following is a heart-healthy
Thanksgiving menu that is
not only luscious, but
relatively easy to prepare. It
features the traditional
American ingredients eaten
on this holiday, but with a
minimum of fat. (You'll notice
that there is a small amount
of fat in some of the recipes;
moderation, but not total
elimination, is the key to
keeping the dishes appealing
yet healthful.)
The main course is glazed
turkey breast, one of the
lowest-fat meats available,
particularly when the skin
has been removed. The turkey
is accompanied with an in-
teresting rye-bread dressing.
Brussel sprouts and - acorn
squash are featured, as you
might expect, along with a
wonderful cranberry relish.
For dessert, a pumpking cake
roll is light yet very satis-
fying.
HONEY-APPLE GLAZED
TURKEY BREAST
This recipe is adapted from
one which first appeared in a
1987 issue of Cooking Light,
an excellent magazine
published by Southern Liv-
ing. Because the skin is
removed before cooking, the
meat absorbs the flavor of the
glaze and roasts to a lovely
golden brown color.
% cup honey
1 tablespoon dry mustard
powder
1 (6-ounce) can frozen
apple juice
concentrate, thawed
and undiluted
1 6%- to 7-pound turkey
breast, skin removed
Put the honey, mustard,
and apple juice concentrate
into a small bowl, and mix
well. Set aside. Place the
turkey breast on a rack in a
roasting pan, and insert a
meat thermometer into a
meaty portion so it doesn't
touch any bone. Baste with
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