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
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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
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American Heart
Association
•
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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.