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WEST BLOOMFIELD STORE ONLY • OAT BRAN • SUGAR-FREE • LARGE VARIETY OF WEST FLAVORS BLOOMFIELD BUY 3 — GET ONE STORE ONLY FREE iti1 /41•1 111110 14 ••1611. 14 •••••11.4 .- Limit 2 lbs. • Expires 10-20-89 JN AMERICAN BULK FOOD COUPON MUFFINS tit American Bulk Food MINTS $ 1.99,b. FRESHBAKED 1 COUPON • I I In „A. 99 • L. •‘.. zz• CLASSIFIEDS GET RESULTS! Call The Jewish News 354.6060 60 FRIDAY, OCTOBER 6, 1989 Break The Fast With Healthy, Tasty Foods LESLYE MICHLIN BORDEN Special to The Jewish News 0 ne of the hardest menus to plan and prepare for is the meal served to break the Yom Kippur fast. The need for all the food to be ready when the family arrives home from the synagogue and for the meal to be easily digestible pose uni- que problems. Trying to limit fat and cholesterol further compounds this problem by limiting the menu. Low- cholesterol restrictions remove such easy options as lox, eggs and herring in sour cream sauce, foods commonly served for this meal. Still, if you plan ahead and follow some simple sugges- tions provided below, you can break your fast with a lovely buffet meal that can be prepared in advance and meets the requirements of a low-cholesterol diet. You can serve easy:to-make deviled eggs, for instance, stuffed with "deviled" salmon. Don't feel guilty about throwing away the egg yolks. They each contain 230-270 grams of cholesterol, just about an average person's daily allot- ment. Use a tangy tomato sauce flavored with oregano and bay leaf instead of an egg- or oil-rich mayonnaise. For variety, prepare it with tuna. If you love herring in sour cream, you'll enjoy marinated fish salad. It is an attractive and delicious alternative, which actually tastes better when it is made ahead. If you use a firm fleshed white fish like halibut, you can serve large chunks of fish in a beautiful green, red and yellow pepper marinade. Round out th meal with len- til salad vinaigrette. Lentils, a valuable legume, provide lots of fiber. They lend themselves to all kinds of flavorings, such as vinaigrette. If you replace some of the oil with water, you will have an even lower fat product. , No holiday meal is complete without fruit. Prepare fresh fruit compote, a dish which benefits from being made ahead. Mix several varieties of apples, pears, plums and throw in a few grapes for col- or. , Voila! A fruit salad as delicious to eat as it is beautiful to look at. For a grand finale, serve slices of no-cholesterol date bread. Use egg substitute in place of eggs and limit the amount of nuts you add to the . batter. Use a low-oil nut like almonds to further reduce the fat content in the recipe. Use safflower oil instead of shortening, margarine or other vegetable oils as it has the highest percentage of polyunsaturates. The finished product is so moist and rich tasting no one will believe that you used such healthy ingredients. This- menu has many benefits. The dishes which are easy to prepare improve while waiting in the refrigerator and are low in fat and healthful. The foods are light and easy to digest, eye pleasing, satisfying and festive. It may be difficult en- couraging your family and friends to eat slowly. Have a happy holiday. SALMON (OR TUNA) DEVILED EGGS 10 eggs, hard boiled, sliced in half lengthwise 71/2 oz. can of salmon or tuna (packed in water), drained 1 8-oz can tomato sauce 1/2 tsp. oregano 1 bay leaf 2 tbsps. red wine 1 tbsp. Parmesan cheese 2 tbsps. chopped parsley salt and pepper to taste Discard the egg yolks from the egg halves. In a small saucepan combine tomato sauce, oregano, bay leaf, wine and cheese. Simmer a few minutes to blend flavors. Remove from heat. In a small bowl, combine the salmon or tuna with 6 tablespoons of the prepared sauce and the remaining in- gredients. Stuff the egg whites with the mixture and refrigerate until ready to seve. Makes 20 appetizers. MARINATED SEAFOOD SALAD 11/2 lbs. fish filets (halibut or any other firm felshed white fish) 3 bell peppers (red, green and yellow if possible), chopped coarsely 1 large onion, chopped .