I COOKING I
COLLISION'
CRAFTSMEN...
• • I I I I I
Heart's Sake
Continued from Page 52
INCORPORATED
23235 Telegraph, Southfield, Michigan 48034
(313) 356-6888 • (313) 356-6889
• Frame Straightening (-
• Glass Replacement
Mention this ad and save
• Pin Striping
• Body Repair
'50® off
• Custom Painting
• Mig. Welding
DEDUCTIBLE
• Trim Repair
• Uni-Body Construction
(Repairs over $500)
"File The Claim And Leave The Rest To Us"
Free Loaners and Life Time Warranty
23235 Telegraph, Southfield
356-6888
356-6889
Row 1111
Mr Conditioned
/LOOK FOR THIS EMBLEM AT
ME BER
DETROIT
RETML
KOSHER
MEAT
DEALERS
ASSOC.
MEMBER MARKETS OF THE
DETROIT AREA KOSHER RETAIL
MEAT DEALERS ASSOCIATION
WINTER SPECIALS
SUNDAY, FEBRUARY 26th THROUGH THURSDAY, MARCH 2nd
POOLSIDE THERAPEUTIC
WHIRLPOOL
Your Hosts
The Berkowitz Family
& Alex Smilow Assoc.
EMPIRE FRESH/FROZEN
TURKEY WINGS . .... • . .....
EMPIRE
TURKEY NUGGETS . . . .
69*
lb.
. $2 69 pkg.
EMPIRE
TURKEY BURGERS . . . . . . . . . .
$1 991b.
YOU CAN DEPEND ON OUR MEMBER MARKETS!
NEW ORLEANS
HARVARD ROW
KOSHER MEAT MARKET KOSHER MEAT MARKET
15600 W. 10 MILE RD.
at Greenfield
New Orleans Mall
Southfield 569-1323
21780 W. 11 MILE RD.
at Lahser
Harvard Row Mall
Southfield 356-5110
BERNARD & SONS
KOSHER MEATS
DEXTER-DAVISON
KOSHER MEAT MARKET
29214 ORCHARD LAKE RD.
Farmington Hills
851-2788
25760 COOLIDGE
at 10 Mile
Dexter-Davison Mall
Oak Park LI 8-6800
COHEN & SON
KOSHER MEAT MARKET
26035 COOLIDGE Near Lincoln Rd.
Oak Park LI 7-4121
OUR MEMBER MARKETS USE ONLY THE FINEST OF EMPIRE
AND ADAS KOSHER POULTRY, BROUGHT IN FRESH DAILY.
WE DO NOT PRE-PACKAGE OUR MEATS AND POULTRY. YOU,
THE CONSUMING PUBLIC, HAVE THE RIGHT TO SELECT YOUR
MEAT AND POULTRY FROM A DISPLAYED COUNTER.
NO W
PRIME OSIER BRIE GLATT
HSIEH MEE fiN WEE PAC= =PAC
54
FRIDAY, FEBRUARY 24, 1989
Hotel
Serving 2 Glatt Kosher meals
daily 3 on the Sabbath
KOSHER
& Holidays
• Heated Olympic Pool • Private
Beach • Oceanfront Boardwalk
• Color 1V • Health Spa Sauna
• Exciting Entertainment
• Dancing • Shows • Doily
Synagogue Services on Premises
ON THE OCEAN
GLATT
MARCH SPECIAL
Any 8 days & 7 nites
March 7 to April 18
per person
S21 0* double occ.
*50 of 250 rooms
PASSOVER
RESERVATIONS
AVAILABLE
For Reservations
Phone TOLL FREE
1-800-327-8163
40th to 41st Sts.,
Miami Beach
RENA TRAVEL
AND TOURS
AIR • LAND • SEA
Domestic & International
• We guarantee the
lowest rate available
at time of booking
• Specialist in vacation
travel, corporate &
groups
• Ticket delivery for our
corporate clients
within a five mile
radius of our agency
Loehman's Hunters Square
14 &Orchard Lake • 851-3033
CLASSIFIEDS
GET RESULTS!
Call The Jewish News
354.6060
than anyone eles's, and it was
totally inedible.
It consisted of a perfectly
rectangular, rubbery piece of
fish that had obviously come
out of a freezer package and
was overcooked in a micro-
wave oven, some shriveled
boiled potatoes with dis-
colored skins, and green.
beans that were so past their
prime they had become gray
and pasty. There was abso-
lutely no seasoning, not even
herbs or lemon juice, on any
of the food. And it wasn't hot.
That dinner was in great
contrast to the wonderful
"heart-healthy" low-cal Mex-
ican meal I enjoyed a few
years ago at a Hilton Hotel in
Pittsburgh. It was part of a
promotion called "Fitness
First Fiesta" which featured
a wide selection of delicious
ethnic dishes as well as
recipes and calorie counts so
that patrons could make
enlightened choices.
Some programs obviously
are important for the
guidance that they offer food
service professionals.
However, consumers can also
have a very influential role in
motivating restaurants to
provide more healthful selec-
tions, just as they have in get-
ting many establishments to
provide brewed decaffeinated
coffee as well as separate "no
smoking" dining areas.
Interested patrons should
always ask (preferably before
making reservations) if a
restaurant has low-fat, low-
cholesterol (and low-salt) fare
as part of its regular menu or,
perhaps, if rich sauces and
dressing can be served on the
side, rather than on top of a
_ dish, so that small amounts
can be used at the diner's
discretion. Don't necessarily
be satisfied with a response
such as "If you want, we can
always make something like
plain broiled fish and
potatoes," because such a
meal may prove to be rather
disappointing if a chef is not
truly aware of how to prepare
tasty healthful fare.
Sometimes, nutritious
dishes may be included as
part of a regular menu, but
will not be identified as such.
Don't hesitate to ask the
waitperson about ingredients,
etc., if you cannot determine
such information from the
menu.
If a "heart-healthy" meal
does not live up to the rest of
food at a restaurant, be sure
to tell the manager.
Following are some recipes
from a booklet titled "Recipes
for Low-Fat, Low-Cholesterol
Meals".
MOCK SOUR CREAM
2 tablespoons skim milk
1 tablespoon lemon juice
1 cup low-fat cottage
cheese
Place all ingredients in a
blender and mix on medium-
high speed until smooth and
creamy. Use as a sour cream
substitute. This sauce may be
added to hot dishes at the last
moment. Or serve it cold,
with the additional flavoring
of herbs, as a dressing for
salad or a sauce fbr a mousse.
Yield: Approximately 1 1/4
cups
Approx. Cal/Serv.: 1 cup
160, 1 tablespoon -- 10
SPICED RED CABBAGE
4 cups shredded red
cabbage
1 /2 cup cider vinegar
1 /2 cup water
1 /4 teaspoon ground
allspice
1 /4
teaspoon ground
cinnamon
1/4
teaspoon ground
nutmeg
2 tart apples, peeled, cored
and diced
1 tablespoon sugar
In a saucepan, combine
shredded cabbage with all in-
gredients except apples and
sugar. Cover and cook over
moderate heat for 15 minutes,
tossing several times so the
cabbage will cook evenly. Add
apples and toss again. Cover
and cook 5 minutes longer.
Add sugar. If more water is
needed during cooking, add 2
or 3 tablespoons, but when
the dish is done all moisture
should have cooked away.
Yield: 6 servings
Approx. Cal/Serv.: 45
FRESH ONION SOUP
1 pound fresh mushrooms
2 tablespoons oil
2 cups water
2 cups nonfat dry milk
poWder
1 teaspoon onion flakes
1 tablespoon parsley flakes
1 tablespoon flour
1 tablespoon sherry
Fresh ground black pep-
per to taste
Slice caps and stems of
mushrooms in thick pieces.
Heat oil in a heavy saucepan
and saute the mushrooms
quickly until just crisp tender.
Combine all other ingre-
dients in blender and mix un-
til thick and foamy. Add
mushrooms and blend again
at lowest speed for 4 or 5
seconds or until mushrooms
are chopped into fine pieces
but not pulverized. Pour the
mixture back into the sauce-
pan and heat slowly, stirring
with a wire whisk to keep
from burning.
Yield: About 1 1/4 quarts
Approx. Cal/Serv.: 1 cup
180