COOKING CHOCOLATE So Smooth... So Creamy... So Delicious! • • , • •• • , • & Lean and Luscious Recipe Sampling Zoo ( MANUFACTURER'S COUPON r SAVE 1 EXPIRES MAY 31, 1989 ON ANY 50Z. CADBURY'S CHOCOLATE CONSUMER: Offer good only in U.S.A. and on product and size indicated. You pay any sales tax. Limit one coupon per item purchased. Retailer: Failure to pro- vide on request evidence of purchase of sufficient stock to cover coupons submit- ted voids all such coupons. General: Void where prohibited, taxed or restricted. Coupon may not be transferred, assigned or reproduced. Cash value 1/200. Mail coupon to: Cadbury U.S.A., Inc., P.O. Box 870131, El Paso, Texas 88587-0131. Offer limited to one coupon per package. ©1988 Cadbury Schweppes Inc. 16600 114801 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 HANDCUT NOVA LOX PILLAR ROCK SOLID SMOKED SABLE WHITE MEAT ALBACORE NOSH TAILS $149 lb. Good December 2-8th, 1988 100 FRIDAY, DECEMBER 2, 1988 TUNA $125 6Y2 oz. water or oil can/limit 6 Good December 2-8th, 1988 The following recipes come from More Lean & Luscious, by Bobbie Hinman and Millie Snyder. ELEGANT STUFFED CHICKEN BREASTS 1 1/4 pounds boned and skinned chicken breasts 2 tablespoons plus 2 teas- poons reduced-calorie margarine 1/2 cup chopped onions 2 cups chopped mushrooms 1 cup coarsely shredded zucchini, unpeeled 1/4 teaspoon ground nutmeg 1 /4 teaspoon garlic powder 3 tablespoons dry bread crumbs 1 egg white Salt and pepper to taste Paprika Parsley flakes Preheat oven to 350°. Place each chicken breast between 2 pieces of wax paper and flatten with a mallet un- til Y4-inch thick. Melt margarine in a medium nonstick skillet over medium heat. Add onions and mushrooms and cook until tender, about 10 minutes. Remove from heat. Stir zucchini, nutmeg, garlic powder, bread crumbs, egg white, and salt and pep- per into mushroom mixture. Divide mixture evenly onto the center of each chicken breast. Fold up the edges to enclose the stuffing and place, smooth-side-up, in a shallow pan. Sprinkle liberally with paprika and parsley flakes. Cover pan tightly with aluminum foil and bake 40 minutes. Serves 4. Each serving pro- vides 233 calories. BAKED CARROTS 2 tablespoons plus 2 teas- poons reduced-calorie margarine 3i cup chopped onions • 3 cups finely shredded carrots 1 packet instant chicken- flavored broth mix 1 /4 teaspoon dill weed Preheat oven to 350°. Melt margarine in a small nonstick skillet over medium heat. Add onions and cook until tender, about 5 minutes. Remove from heat. Stir in remaining ingre- dients. Place in a 1-quart bak- ing dish. Bake, covered, 30 minutes. Serves 4. Each serving pro- vides 78 calories. CRANBERRY NUT BREAD 3 /4 cup whole wheat flour 1/2 cup plus 1 tablespoon all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2% ounces wheat germ 1 teaspoon ground cinnamon 1 egg 1 cup buttermilk 1 tablespoon plus 2 teas- poons vegetable oil 1 teaspoon vanilla extract teaspoon orange extract 3 tablespoons honey 1 cup cranberries 1/2 cup raisins 1 ounce chopped walnuts Preheat oven to 350°. In a large bowl, combine dry ingredients. In a medium bowl, combine egg, buttermilk, oil, extracts, and honey. Beat with a fork or wire whisk until blended. Place cranberries and raisins in a blender or food processor. Turn on and off a few times so fruit is chopped, but not pureed. Add cranberry mixture and nuts to buttermilk mixture. Stir in dry ingredients, stir- ring until all ingredients are moistened. Place batter in a 4x8-inch Continued on Page 102 .10 41 - 4 1 11 4 4 (El