100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

December 30, 1988 - Image 58

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-12-30

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

A new choice for the frail elderly

Independent Living with
Supportive Services

A new caring alternative for
the frail elderly is now
available at the exciting new
and elegant West Bloomfield
Nursing and Convalescent
Center.

FEELING GOOD

.

Yogurt

• Deluxe semi-private or private
mini suites all with private
baths and a beautiful view of
a courtyard or wooded
grounds.

Continued from preceding page

It's called Independent Living • Town Center Plaza with a
snack shop, beauty salon,
with Supportive Services. It's
flower
and gift shop and an
the choice between
old-fashioned ice cream parlor.
independent living and skilled
nursing care for the elderly
• Fine dining in an elegant
person who needs the
dining area with meals
essentials of living such as
prepared by an executive chef
housekeeping service, meals,
and served by a courteous,
laundry service and
friendly staff
medication, if needed.
Licensed nurses are on duty 24
hours a day.
• Exciting and varied activities,
planned and supervised, to
Residents in this program can
keep residents involved and
enjoy a relaxed, elegant
happy
atmosphere that includes:

• Pastoral and weekly Sabbath
services provided by Rabbi
Moshe Palter

Honor us with a visit. Weekdays 9 o.m-8 p.m.
Saturday & Sunday, noon-5 p.m.

EA

An Affiliate of William Beaumont Hospital

%Aft 9-017yr
ka .111
WW. /

and

6 3 017,0akeWeat 6jentec-

6445 West Maple • West Bloomfield, MI
Phone: 661-1600

MICHIGAN PSYCHOANALYTIC INSTITUTE

TREATMENT CENTER —

The Treatment Clinic addresses problems associated with
working and loving, including specialty areas such as sex-
ual dysfunction, problems associated with aging, and dif-
ficulties associated with loss and bereavement.

To arrange for a consultation and/or obtain further information:

CALL 559-1333

WE REALLY CARE AT

Excellence in private duty
nursing care since 19 78

R.N.'s
L.P.N.'s
Aides/Male Attendants
Homemakers

Exercise
regularly.

WERI:

553-8910 - 24 hours

Rita Rubin, R.N., Administrator

16-F

FRIDAY, DECEMBER 30, 1988

well beaten cottage cheese.
Do remember, however, to
fold yogurt into other ingre-
dients so that it keeps its
original consistency. Its
custard-like texture will
break down when beaten.
And spare the heat when
cooking with yogurt. Low
temperatures and short heat-
ing times are best or, like sour
cream, yogurt may separate.
When cooking, yogurt thins
out even more than dairy sour
cream. You can stabilize it by
blending in a small amount of
flour or cornstarch.
To bake yogurt in entrees,
protect its texture by prepar-
ing a cooked sauce using flour
or cornstarch as the thicken-
ing agent and yogurt as the li-
quid before adding yogurt to
the food being baked.
To add yogurt to a hot mix-
ture, stir a small amount of
the hot mixture into the yo-
gurt first, then combine that
mixture with the remaining
hot mixture. ❑

Cooking With Yogurt

Our main function is to provide psychoanalysis at a reduced
fee for adult, adolescent, and child applicants. We also pro-
vide reduced fee psychoanalytic psychotherapy. A referral
and consultation service is provided for patients who can
afford treatment by qualified psychoanalysts and
psychotherapists in the private sector.






adding gelatin or beaten egg
whites.
Use yogurt instead of sour
cream in recipes where bak-
ing is not required. The fat
content of yogurt is much less
than that of sour cream.
"I use yogurt whenever I
want to use sour cream," says
Jane Brody. "I put it in beet
borsht and schave and on top
of potatoes, blintzes and
applesauce. And I eat it with
kasha the same way the
Greeks eat yogurt and pilaf."
Plain yogurt may also be
used in dips and spreads, as
dressings for salads, and top-
pings for vegetables, meats,
casseroles and desserts. For
example, when using con-
densed cream soups for
sauces, thin them with plain
yogurt to get the desired con-
sistency. In gelatin salads,
one cup of plain or fruit-
flavored yogurt may replace
one cup cold water. To make
yogurt dips, thicken the
yogurt by combining it with

FOP
YOU P 1lFf

American Heart
Association



‘r_}

YOGURT SUNDAE
In a tall, clear glass, layer
vanilla or fruit-flavored yo-
gurt over raisins. Sprinkle on
granola, then spread another
layer of yogurt. Add chopped
peanuts and top with another
dollop of yogurt.

ORANGE BANANA
SMOOTHIE
8 oz. vanilla low-fat
yogurt
1/2 cup orange juice
1 medium, ripe banana,
scant 1 cup sliced
Mix all ingredients in a
blender until smooth. Yield:
2 3/4 cup servings.

ICED CUCUMBER SOUP
2 large cucumbers
1/2 teaspoon salt
11/2 cups (12 oz.) plain
yogurt
1 cup milk
2 teaspoons finely grated
onion
% teaspoon dill weed
Pare cucumbers, split
lengthwise. Scoop out seeds.
Grate cucumbers to make
about 1 cup. Add salt and let
stand 15 minutes. Combine
yogurt, milk, onion and dill,
blending thoroughly. Drain
cucumbers. Stir into yogurt
mixture. Cover and chill. Gar-
nish with a slice of cucumber
or snipped fresh dill weed.

YOGURT PUDDING
Prepare 1 package (3% oz.)
instant vanilla pudding and
pie filling mix with 1 cup cold
milk and 1 cup (8 oz.) pineap-
ple, apricot or peach yogurt.

Beat slowly with a rotary
beater until well blended, •
about 2 minutes. Pour at once
into dessert dishes. 4 serv-
ings.

LEMON SALAD
DRESSING
1 /4 cup plain low-fat
yogurt
1% teaspoon freshly
squeezed lemon juice
(add up to an
additional 2%
teaspoon for amore
tart dressing
3/4 teaspoon granulated
sugar
1 /4 teaspoon salt
Dash pepper
In a small bowl, combine all
ingredients, cover with plas-
tic wrap and refrigerate until
chilled. Yield: V4 cup.

CHOCOLATE YOGURT
FLUFF
2 cups plain low-fat
yogurt
1/2 cup frozen whipped
topping
2 ounces granola
2 tablespoons chocolate
syrup
1/2 teaspoon vanilla
extract
1/2 teaspoon chocolate
extract
1 /4 teaspoon cinnamon
Whisk all ingredients ex-
cept granola and the cinna-
mon until well blended.
Spoon into four 6-ounce cus-
tard cups. In small cup, corn-
bine granola and cinnamon
and sprinkle over each cup.
Refrigerate until chilled.

Back to Top

© 2020 Regents of the University of Michigan