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July 21, 1989 - Image 48

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-07-21

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



COOKING

LOOK FOR THIS EMBLEM AT

ME BER

MEMBER MARKETS OF THE
DETROIT AREA KOSHER RETAIL
MEAT DEALERS ASSOCIATION

DETROIT
RETAIL
KOSHER

MEAT
DEALERS
ASSOC.

SUPER BARBECUE SPECIALS

SUNDAY, JULY 23rd THROUGH THURSDAY, JULY 27th

EMPIRE FRESH/FROZEN

2.29
GROUND TURKEY . . ......Si .99
EMPIRE

TURKEY BREASTS .

I

1 I $

EMPIRE FROZEN

lb.

lb.

PIZZ A BAGELS.......$2.39 6 pack

Limited supplies while supply lasts

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.

NOW RHIN PRIME AMER BRAID GLATT
AVNER MEA1Y FROM WEISS PACAX NAM

Sensational Carrot
Layer Cake

Two layers of carrot cake filled &
finished with cream cheese frosting and
crushed pecans. 8 inches, serves 10.

$4.99

Reg. $8.99

With Coupon • Expires 7/28/89 • Limit 1

W

RLD CLASS CAKES
' FINE PASTRIES

Elegant & Distinctive Cakes

6588 Orchard Lake Road
West Bloomfield, Michigan

(south of Maple, next to Jax Car Wash)

(313) 626-5551

Tasty Meals Can Help
Seniors Stay Upbeat

ETHEL G. HOFMAN

Special to the Jewish News

T

he prospect of eating
alone can depress the
most hearty appetite.
That's just one of the
dietary problems faced by
millions of older Americans
who live by themselves. After
a lifetime of sharing meals
with family or a loved one,
shopping, cooking and eating
often loses its appeal and zest
— and these changes take a
nutritional toll.
According to the April, 1989
issue of Tufts University Diet
and Nutrition Letter, a study
of the diets of 4,400 older
Americans found that they
were eating less than two-
thirds the recommended dai-
ly allowances for at least five
essential nutrients. One out
of every five men over age 55
living alone was eating poor-
ly; one out of four women bet-
ween 55 and 64 had a low
quality diet.
To avoid nutritional
"shorts," all those over 55,
alone or not, should follow
these suggestions:
• Eat more vitamin and
mineral-rich foods such as
fresh fruits, fruit juices (no
added sugar), vegetables and
whole grains.
• Often, milk and cheese are
omitted from the diet, leaving
disastrous shortage of cal-
cium, Vitamin A, riboflavin
and Vitamin D. Boost soups,
beverages yogurt and other
foods by stirring in a couple of
spoons of powdered skim
milk.
• Don't hesitate to ask for
small portions of meats or
fish.
• Good company at meal-
times is one of the best
stimulants for eating well.
Take turns with a friend in
cooking and eating together,
even if only a couple times a
week.
• Check out community or-
ganizations which regularly
offer hot meals to seniors.
These are often low-cost and
offer a built-in chance to
socialize. To find out about
groups in your area, call the
Administration on Aging, a
branch of Health and Human
Services.
• If participation isn't possi-
ble, eat while listening to the
radio, and always set your
table for one attractively.
Here are some tasty and
nourishing dishes and snacks
to avoid heating the kitchen,
a microwave poultry recipe is
included. Recipes are for one

but may be doubled to serve
two.
Begin the day with a
wholesome breakfast. The
great Swiss doctor Bircher-
Benner prescribed this for his
patients and today it is a
Swiss national dish. Any
fruits may be added or
substituted and vanilla
yogurt may be substituted for
cream. Must be prepared the
night before and refrigerated.

DR. BIRCHER-BENNER'S
ORIGINAL MUESLI
2 tablespoons oats, not
instant
2-3 tablespoons water
2-3 tablespoons light cream
1 teaspoon fresh lemon
juice
1 medium apple, unpeeled,
cored and coarsely
chopped
1 tablespoon chopped nuts
honey to sweeten, if
desired.

Mix oats with water and
leave to soften for 10 minutes
or so. Stir in cream and lemon
juice. Stir in chopped apple
and nuts. Sweeten to taste
with honey if desired.

CARROT MUESLI
WITH BRAN
2 medium carrots, peeled
and grated
juice of 1 orange
1 teaspoon honey
2 tablespoons oat bran
1 tablespoon sunflower
seeds

Combine carrots with
orange juice and honey. Stir
in oat bran and sprinkle with
sunflower seeds.

VEGETABLE SOUP
WITH POACHED EGG
1 cup cut up fresh
vegetables
(cauliflower, broccoli,
carrots, peas or your
choice)
2 cups vegetable stock
pepper to taste
water
1 teaspoon vinegar
1 egg

1 tablespoon chopped
fresh parsley

Make sure vegetables are
washed thoroughly. Place in
pan with stock and bring to
boil. Simmer for 5 to 10
minutes until vegetables are
crisp tender. Season to taste
with pepper. Bring a small
pan of water to simmer, add
vinegar. Break egg into a cup
and slide carefully into sim-
mering water. Poach 3 to 4
minutes until set. Pour soup
into deep soup bowl, add egg
and sprinkle with fresh
parsley.
Serving suggestion: Add
breadsticks or a whole wheat
roll, coffee, tea or lemonade.
Set on a tray and enjoy on the
terrace or by the window.

TURKEY KORMA
(MILD CURRY)
4 oz turkey cutlet
2 teaspoons oil
2 tablespoons chopped
onion
1/2 teaspoon curry
powder
1 teaspoon paprika
1 teaspoon ground
coriander
1 tablespoon all-purpose
flour
3/4 cup chicken bouillon
2 tablespoon raisins
1 tablespoon shelled
cashews or pistachios
1 tablespoon shredded
coconut
salt and pepper to taste

Cut turkey cutlet into
1-inch pieces. Heat oil in
large microwave safe
casserole for 30 seconds on
High. Add onion, turkey and
spices. Cook for 2 minutes on
High. Add flour and bouillon
and stir to mix well. Cover
and cook for 4 to 5 minutes on
High, stirring often until
turkey is tender. Add raisins,
nuts and coconut. Season to
taste with salt and pepper.
Serving suggestion: Spoon
over cooked rice and a side
dish of chutney.

.1989 Ethel G. Hofman. All
Rights Reserved

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