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.