I COOKING I
SAM'S
FRUIT MKT.
DAILY 7 AM-7 PM
SUNDAY 7 AM-6 PM
CLOSED SATURDAY
YOU GET THE
BEST QUALITY
AT THE
LOWEST PRICES
25282 Greenfield Rd.
Just North of 10 Mile
• 968-4850 •
Lowly Cottage Cheese
Goes Sophisticated
14 oz. pkg.
990
GREEK FIGS 0\ THE STR1\G.
U.S. #1
JO\ ATHA\ APPLES.
I I I I I I I 1 I I 1 I I I
I 29c.
11 oz. bag — Reg. $2.19
RELAR or RIPPLED POTATO CHIPS .$1.69
ACORN, BUTTERNUT OR
SPAGHETTI SQUASH
1 1 1 1 1 1 1
1 1 1
12c,b
24 size
CALIFORNIA CELERY.
I
I 1 I
I
59
I
stalk
All Specials Good Through November 1, 1989
Kids find us fun,
but our pasta's no joke.
Chef Boyardee' Dinosaurs, ABC's & 1, 2, 3's, and
Tic Tac Toes pasta is serious food kids love to eat.
While we make our pasta in shapes kids find fun to
eat, we also make sure they're filled with good
ingredients like: rich, ripe tomatoes, aged cheese
and enriched wheat flour. So Chef Boyardee pasta
is a source of protein that's also 95% fat free, and
contains complex carbohydrates without any pre-
servatives. No wonder both kids and moms thank
goodness for Chef Boyardee.
Thank Goodness
for Chef Boyardee
CO 1989 American Home Food Products, Inc.
For the Holiday8
Festive
Home Parties
Stylish Office
Celebrations
I
96
Exercise
regularly.
WERE FIGHTING FOR
YOUR LIFE
FLOREEN HALPERN
FRIDAY, OCTOBER 27, 1989
353-8985
•
American Heart
Association ■w
G
Everybody knows about cot-
tage cheese and cantaloupe
but why not try cottage
cheese and smoked salmon?
Now there's a fresh change in
taste for even the most
sophisticated palate in the
new "Friendship Lifestyle
Recipe Booklet" and it's yours
free with compliments from
Friendship.
In the booklet, you'll find
creative, easy-to-prepare
recipes such as Ambrosia
Salad, Stuffed Cherry
Tomatoes and Stewed Sweet
Georgia Peach Hors
D'oeuvres. They can be served
to company or to you alone.
The idea behind the booklet
is to promote terrific low fat
recipes with a gourmet flair.
To receive your free Friend-
ship Lifestyle Recipe Booklet,
write to:
Friendship Lifestyle Recipe
Booklet
P.O. Box 217
Dept. PR
Maspeth, New York 11378
Here are recipes from the
booklet.
POTATO SALAD WITH
MUSTARD DILL
DRESSING
2 pounds red skin
potatoes
1 celery rib, finely
chopped
% cup red onion, finely
chopped
V4 cup fresh dill, chopped
4 ounces cottage cheese
Y4 cup mayonnaise
1 tablespoon dijon
mustard
1 /4 cup cider vinegar
1 /4 teaspoon salt
pinch pepper
Scrub potatoes. Bring a
large pot of water to a boil,
add the potatoes. Reduce the
heat to a simmer. Cook
potatoes until barely tender,
about 15 minutes. Drain and
slice potatoes. Transfer to a
large bowl, toss is the celery
and onion. In a food processor,
or blender, puree the cottage
cheese, mayonnaise and
mustard for 1 minute or un-
til smooth. Gradually add the
vinegar. Add dill and salt and
pepper, pulse to combine. Fold
dressing into potatoes, adjust
salt and pepper to taste. Serve
salad warm or cold. Keeps 3
days in refrigerator. Yield: 4
to 6 servings.
"CUTE TOMATO"
HORS D'OEUVRES
1 basket cherry tomatoes,
as large as possible
4 ounces cottage cheese
1 teaspoon celery,
minced
/2 teaspoon carrots,
minced
1/2 teaspoon red onion,
minced
1 /2 teaspoon yellow
pepper, minced
1/2 teaspoon red bell
pepper, minced
% teaspoon radish,
minced
1 dash hot pepper sauce
Celery leaves for garnish,
optional
Cut off round end of each
tomato. Use a melon baller or
paring knife to partially
hollow each tomato. Mix cot-
tage cheese with remaining
ingredients in a small bowl.
(You may substitute other
vegetables, if desired.) With a
small spoon fill tomatoes.
Garnish with celery leaves,
optional. Yield: about 24 hors
d'oeuvres to serve 8.
1
STRAWBERRY
APPETIZER
8 ounces cottage cheese
1 avocado, peeled and
diced
1 tablespoon lemon juice
3 tablespoons chopped
chives
4 large oranges
4 large strawberries
salt and pepper
Mix the cottage cheese,
diced avocado, lemon juice,
chives and salt and pepper to
taste in a bowl. Remove the
peel and all the white and
pits from the oranges with a
sharp knife and slice thin,
horizontally, carefully remov-
ing all pits. Arrange the
overlapping orange slices on
4 plates. Pile the cottage
cheese mixture in the center
and garnish with a sliced
strawberry. Yield: 4 servings.
"SWEET GEORGIA
PEACH"
HORS D'OEUVRES
8 ounces cottage cheese
1 tablespoon honey
% teaspoon almond
extract
2 tablespoons sliced
almonds
8 strawberries
1 orange
4 peaches
2 tablespoons lime juice
1 bunch mint, optional
For best results, this hors
d'oeuvre should be assembled
just before serving. However,
you. may combine the cottage
cheese, honey and almond ex-
tract a day in advance. Keep
covered and refrigerated. The
almonds may also be toasted
in advance. Preheat the oven
to 350°, spread the nuts on a
cookie sheet and toast (bake)
10 minutes or until golden.