I COOKING I
COUPON
SAVE
SUGAR•FREE
=I ism
FANCY NI No Nil
8 Oz. Cup
MIXED NUTS
GOOD
ONLY AT
WEST BLOOMFIELD
STORE
• SALT SALT
• NO
S
6718 ORCHARD LAKE RD
West Bloomfield Plaza
Mon -Sat 8:30 a.m.-9:30 p.m
Sun 9 a.m.-6 p.m.
Expires 8-11-89 JN
ONE COUPON PER FAMILY
V TY
r
__
Limit 2 l b s.
Expires 8-11-89
AMERICAN BULK FOOD COUPON
SUMMERY .
MOUSSE
: 111
BUY 3 — GET ONE I
e Limit 3
FREE
Expires 8-11-89
AMERICAN BULK FOOD COUPON
OATS
3rib, I
Regular or Rolled
)11
j
Limit 2 lbs. • Expires 8-11-89 JN
Limit 2 lbs. • Expires 8-11-89 JN
AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
G LOWOCAL LIOGRIEHCTALNYDY
GROUND
.
7 7
PEPPER
MUFFINS
ASSORTED
-JELLY BEANS
794 lb.
BUY 3 — GET ONE
FREE
JN
al■ ■
Limit 4 oz.
rCOUPONf
• OAT BRAN • SUGAR-FREE
• LARGE VARIETY OF
FLAVORS
Limit 3 Free • Expires 8-11-89
9 oz.
BLACK
lb.
FRESH BAKED 1
COUPON
Limit 2 lbs. Expires 8-11-89 JN
••••
MONEY SAVING COUPONS
the Sunflower Group
DEl IFFEIIATED
P11E1111 11
COFFEE
COFFEE
Cup to Cup
Century to Century
11=1•1
MANUFACTURER'S COUPON
EXPIRES 10/31/89
SAVE 400
CONSUMER: One coupon per item purchased
RETAILER: You will be reimbursed for the face value of this
coupon plus 5.08 if submitted in compliance with MJEL
Redemption Policy incorporated herein by reference. Good only
in U.S.A. Consumer must pay sales tax Void where prohibited.
taxed, or restricted Cash value 1/100C.
1 400
5
40500 11040
FOR REDEMPTION MAIL TO: MJB Foods, PO. Box 880611
MI MINI Mill NEIN
FRIDAY, JULY 28, 1989
El Paso, Texas 88588-0611
400 1
1 1
Good on MJB,.: Regular or
Decaffeinated Ground Coffee
52
JN
VALUABLE COUPON MN NM 1.1 1 OMM VALUABLE COUPON M111Ik
SUGAR
2 5 c lb.
American
Bulk
Food
Limit 3
Expires 8-11-89 JN
Sugar Free
GRANULATED
1
FREE
■
VALUABLE C I UPON
'40
JN
BUY 3 GET ONE
L
"1111 run
I CHOCOLATE CHIPS I I
I I
99°
FREE
1
2 .99
L imit 2 lbs. With Additional Purchase
VALUABLE COUPON
SLIMMERY®
ICE CREAM
$1. 49
404062
I
4001
Satisfying No-Fat,
Low-Fat Noshes
ETHEL G. HOFMAN
Sweial to The Jewish News
I
need something to nosh
on" is a common plea in
Jewish households. From
the teenager surveying the
belly of the refrigerator, doors
wide open, to the adult fur-
tively looking inside the
cookie jar, we're all victims of
"noshing."
Unfortunately, that's what
adds inches to the waistline,
wrecking your diet and often
your health. The most tempt-
ing noshes, or snacks, are
those that are high fat and
high calorie — cookies, potato
chips and even cheeses (which
are also a good source of
calcium but should be con-
sumed in moderation).
There's no cooking involved
and for the most part, they
are consumed by the handful.
As a population beset by
obesity and problems brought
on by bad eating habits, it
would seem that noshing is
out. Not necessarily so. With
a little care and advance
preparation, there are scores
of ways to preserve this
delightful pastime, encourag-
ed by our "bubbies and
zadies." First, here are a few
helpful hints:
• When food shopping, load
up on fruits, grains and
vegetables. Include at every
meal.
• Do not buy high calorie
foods such as sodas, cookies,
chips, ice cream.
• Buy low fat or skim milk
and low fat dairy products.
• Prepare a big batch of
vegetable sticks and keep in
plastic bags in the refriger-
ator. Ready for a nosh? Just
grab a handful.
• All fats are high calorie.
Oils and margarine may be
low in cholesterol but 1 table-
spoon of margarine yields the
same calories as butter, ie.
102 cals. So go easy on fats in
eating and cooking.
• Keep a supply of home-
made whole grain muffins in
freezer. When these are made
at home, you have control of
the ingredients.
• Don't eat on the run and
do eat slowly.
• Noshes don't have to be
hand-held. A cup of soup or
dish of vegetables is an ex-
cellent and tasty filler.
• Since these are to be
noshed on, number of serv-
ings is not given.
SNOW PODS
AND APPLES
1/2 pound snow peas,
strings removed
1 tablespoon vegetable oil
1 tablespoon low sodium
soy sauce
1 teaspoon sugar
pinch pepper
2 apples, unpeeled, cored
and cut in wedges
Heat oil in large skillet.
Add peas and cook over
medium heat for 30 seconds.
Add soy sauce, sugar, pepper
and apples. Cook for 1 minute
longer. Eat hot or cold.
VEGETABLE
STUFFED CELERY
5 ribs celery, washed
3 tablespoons reduced
calorie 'cream' cheese
1 carrot, grated
1 cup parsley, finely
chopped
1 small zucchini, unpeeled
and finely chopped
1-2 tablespoons plain
yogurt
2 drops hot sauce
Cut celery into 3-inch
lengths. Set aside. In a bowl,
combine cheese, carrot, pars-
ley, zucchini and enough
yogurt to make a slightly soft
mixture. Mix in hot sauce.
Spoon into celery cavities.
Will keep for several days if
covered tightly with plastic
wrap and refrigerated. Makes
about 20 pieces.
GARLIC OLIVES
1-15 oz can ripe olives,
undrained
1 tablespoon minced garlic
1/8teaspoon red pepper
flakes
Drain olives reserving '/2
cup liquid. Place olives and
reserved liquid in saucepan.
Add garlic and red pepper
flakes. Bring to simmer and
cook for 5 minutes. Chill in
Continued on Page 54