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