I COOKING
Before You Buy Salami,
Check The Facts
We're not ordinary. Our Salami is
made only with:
The Government allows ordinary
Salami to be made with:
Frozen Beef , Pork or
Poultry
100% Fresh,
Great Tasting Beef
Meat By-Products
No Meat By-Products
of Any Kind
Artificial Flavors
4
Artificial Colors
NI No Artificial Colors
4
Cereal Fillers or Other
Extenders
No Artificial Flavors
No Fillers or
Extenders of Any
Kind
Traditional New York Delicatessen
We're Kosher. We answer to a higher authority
YOU'LL FIND PREMIUM QUALITY
HEBREW NATIONAL SALAMI AT:
PICKLE BARREL
NINO SALVAGGIO
19801 WEST TWELVE MILE
SOUTHFIELD, MI
18592 HARPER
ST. CLAIR SHORES, MI 48081
STAGE & CO.
NINO SALVAGGIO
6873 ORCHARD LAKE ROAD
WEST BLOOMFIELD, MI
32906 MIDDLEBELT
FARMINGTON HILLS, MI 48018
DELI UNIQUE
6724 ORCHARD LAKE ROAD
WEST BLOOMFIELD, MI
RALPH'S DELI
3955 TELEGRAPH RD, BLOOMFIELD HILLS, MI
2442 FRANKLIN, BLOOMFIELD HILLS, MI
6527 TELEGRAPH RD, BIRMINGHAM, MI
A
DAVID ROSENMAN'S
MAIO
Alm PILIRCHASERS
NEW & USED CAR BROKER
(313) 851-CARS
(313) 851-2277
92
FRIDAY, DECEMBER 1, 1989
EXCLUSIVE DISTRIBUTOR:
Leikofsky & Company
8634 Fenkell Ave.
Detroit, MI 48238
Tel: (313) 864-4465
OOTHE FAMILY
St_ IGGESTS -THAT
MEMORIAL
CONTRIBLIT1ONS
BE MADE
TO THE
AMERICAN
VCANCB
ypciEry
Cookbook
Continued from preceding page
4. Coat a 9 x 5-inch glass
loaf pan with nonstick spray,
press the salmon mixture in-
to the pan, and bake in a
preheated 400° oven for 45
minutes or until loaf is firm
and browned.
5. To make the creole sauce,
combine all the ingredients
and heat in a 1-quart sauce-
pan until shiny, stirring
constantly.
To Serve: Allow the loaf to
stand 10 minutes, then un-
mold on a heated platter, top
with Creole Sauce, and sur-
round with broccoli spears.
Variation: Layer 1 1/2 cups
chopped mixed vegetables
(broccoli, carrots, and peas) in
the center of the loaf mixture
and bake as directed.
Per serving: 28 mg choles-
terol, 0.95 gm saturated fat,
4.1 gm total fat, 2.3 gm fiber,
175 mg sodium, 149 calories.
EGGPLANT LASAGNA
Serves: 6
Many people accustomed to
cooking meat-and-potato
meals are stymied by the
thought of preparing a
vegetarian dinner. The follow-
ing recipe is simple to make
and high in fiber and satisfy-
ing flavors.
1 1-pound eggplant, cut
into 18 slices
1 tablespoon extra-virgin
olive oil
8 ounces part-skim
ricotta cheese
2 carrots, coarsely
shredded
2 green onions, thinly
sliced
1 tablespoon chopped
fresh parsley
2 extra-large egg whites,
slightly beaten
1 tablespoon grated
Parmesan cheese
Freshly ground pepper
2 cups salt-free marinara
sauce or tomato
sauce, mixed with 6
sliced fresh
mushrooms and 1
tablespoon chopped
fresh basil
3 Italian plum tomatoes,
cut into 12 thin slices
1. Place the eggplant slices
on a nonstick cookie sheet
and brush one side lightly
with olive oil. Broil until
lightly colored on both sides.
2. Combine the ricotta
cheese, carrots, onion, parsley,
egg whites, 1% teaspoons of
Parmesan cheese, and the
freshly ground pepper.
3. Spoon Ys cup of the
marinara sauce mixture on
the bottom of an 8 x 11 x 3-
inch baking pan. Arrange a
layer of six slices of eggplant
on the sauce, top each egg-
plant slice with 1 tablespoon
of the ricotta cheese mixture,
1 tomato slice, and 1 table-
spoon of the marinara sauce
mixture.
4. Repeat for a second layer,
then top with the remaining
slices of eggplant and the re-
maining marinara sauce.
Sprinkle with the Parmesan
cheese and cover with wax
paper.
5. Bake on high in a micro-
wave oven for 10 minutes or
in a preheated 375 ° oven for
30 to 35 minutes. Let stand
10 minutes before serving.
Per serving: 12 mg choles-
terol, 2.38 gm saturated fat,
5.9 gm total fat, 2.8 gm fiber,
594 mg sodium, 153
calories.
❑
Healthy Diet
Harriet Roth offers some
basic tips for maintaining a
low cholesterol diet and a
healthier lifestyle-.
• Use the following formula
to calculate the percentage of
fat calories in each serving of
a particular item or recipe.
Make sure daily calories con-
sist of no more than 20 per-
cent fat, with only 7 percent
of that total provided by
saturated fat.
Formula: Multiply the
grams of fat listed in each
serving by nine (since there
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vt•i44.
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.•
are about nine calories , in
each gram of fat). Divide this
number by the total number
of calories per serving. The
resulting figure is the percen-
tage of fat calories in each
serving.
• Limit intake of animal
proteins (meats, fish, poultry)
to one 5-ounce serving per
day.
• Limit added fat in cook-
ing, using only monosatur-
ated fats (canola and olive
oils) whenever possible.
• Replace whole eggs in
recipes with two egg whites.
• Eliminate all tropical oils
(coconut, palm, cocoa butter)
from the diet.
• Increase soluble fiber
(dried peas, beans, lentils,
citrus fruits, oats, barley).
• . Remove fat from chicken
broth before serving. Allow
soup to cool and fat to solidify
before skimming off with a
gravy strainer.
• Skin chicken before cook-
ing or roasting and season
with fresh lemon juice for
extra flavor.
• Include lots of fresh,
steamed vegetables — such as
broccoli and asparagus —
with meals.
• . Serve fresh fruit as a low
cholesterol dessert. ❑
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