I COOKING I

WINTER SPECIALS

OPEN
24
HOURS

LENDER'S

BAGELS

4395 Orchard Lake Rd.
From Mon. 7 a.m.
Crosswinds Mall
to Sat. at 12 Mid.
Sunday 7 a.m:9 p.m.
626-0022
We Feature;
Prices
• Manischewitz • Empire
• Best Kosher
• Goodman Good Only
At Our
• Sinai
• Kedem
Orchard Lk.
• Nathan's
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Rd.
Store
And More

59C p

Sales Boom For Ancient
Health Food Yogurt

kg.

ETHEL G. HOFMAN

Special to The Jewish News

EMPIRE
KOSHER

R

KROGER

SOUR CREAM

CHICKEN LEGS

24 oz.1,29
Carton

BEST
KOSHER

KROGER

CREAM CHEESE

SALAMI

1$2.

chub

8 oz.
pkg.

19

ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.

790

We Accept

SEE STORE FOR DETAILS.

I

VISA*

.1

And

MasterCard

Prices & Items In This Ad Effective Fri, Jan. 19 Thru Jan. 25, 1990

Bulk Food

Allo•F•;e7
r •••

ORCHARD PLAZA
21885 ORCHARD LAKE RD. AT 12 MILE

553-2165

• Inflation Fighter •
Bar Mix • Cocktail Mix

$

1.99

lb.

Grandma Shearers

[ CADILLAC
COFFEE

$ 140 OFF

per pound

POTATO CHIPS
$1.99 lb. Bog $2.6 119 e/?t;

Golden

31 Flavors
Join Our
Coffee Club

WALNUT
HALVES

lb.

FRIDAY, JANUARY 19, 1990

mal

I
At
Reduced Prices

N

Nfib. SALE

I. • PEANUT BUTTER

•

APRICOTS PIECES
4.29. 4.79

82

I DREAD I

Mon.-Sat. 9-9
Sun. 12-5

We honor all other
competitor coupons

TRAIL MIXES

KOEPPLINGER

We Carry
Motor City
Muffins

• ALL PRETZELS
I • BANANA CHIPS

I

!I

Creamy Smooth or Extra Crunchy •

Sweetened or Unsweetened

I

• VOORTMAN COOKIES
•
1 • ASSORTED CANDIES
I

•

Hard and Filled

411 11111111111111111111111111111

1111•1111111/
#11111111111111111111111111111111111111

iDeb & Ken's Tasty Toastt

I

1
All natural baked, never fried,
just like Mandel Bread
Available in 14 Flavors.
Only 21 Calories
4 Pieces = 1 Bread
41 111.1.11.111111.11.11.11.1111 10

ussians swear that
yogurt is responsible
for the longevity and
good health of centenarians
living in the Caucasus region
of the Soviet Union. And in
India, people have been cook-
ing and eating it for
centuries.
But the credit of discovery
should go to a nameless Mid-
dle Eastern nomad. He (or
she) found that milk cultures
found "at random" in the air
and the warmth of the desert
sun combined to make a tas-
ty, custardlike mixture. To im-
prove the food, a portion of the
previous mixture was mixed
with the milk. The process
was passed down from one
generation to the next.
As trade routes were estab-
lished, yogurt found its way to
Western Europe. We're told
that Francois I of France ate
it to treat a persistent intes-
tinal disorder. Viviane Miner,
in From my Grandmother's
Kitchen (Triad Publishing
Co., 1984), describes how she
went to the dairy to get the
milk to make the yogurt.
, `. . . Grandfather put the
yogurt (in glasses) in the unlit
oven. I tucked blankets
around the oven door to keep
the drafts out." Next day,
the yogurt was eaten with
her grandmother's home-
made raspberry jam.
Today, yogurt is one of the
fastest growing items in the
supermarket. Commercially
prepared, sales are greater
than 1.2 billion pounds. As an
ingredient, yogurt adds rich-
ness without the calories. As
a health food, yogurt is low in
fat and cholestrol, high in pro-
tein, and calcium (1 cup low
fat yogurt contains about 430
mg calcium, about half the
recommended requirement
for women, while 1 cup whole
milk contains only 290 mg
calcium).
To Israeli cooks, plain
yogurt has been a kitchen
staple long before the interna-
tional concern over fats and
cholestrol. Straight from the
container, it has hundreds of
uses; spooned over fruit,
mixed with fresh herbs and
mustard to make a "mayon-
naise," stirred into a
vegetarian soup; or drained
overnight, yogurt becomes a
soft cheese to spread on toast
or bagels.
When we're trying so hard
to shave off December weight
accumulation, this is as good

a time as any to set the pace
for summer svelte.

BAKED TROUT WITH
GREEN HERBS
4 whole trout, cleaned
(about 8-12 oz each)
pepper
4 tablespoons plain
lowfat yogurt
1 tablespoon vegetable
oil
4 green onions, coarsely
chopped
1 teaspoon dried mint or
1 tablespoon fresh
1/2 cup parsley sprigs,
tightly packed
juice and grated rind of 1
lemon
4 lemon wedges
Preheat oven to 400F.
Grease a baking dish or spray
with non-stick vegetable
spray.
Wash and pat dry trout. Lay
flat, skin side down. Sprinkle

inside of trout lightly with
pepper and spread 1 tables-
poon yogurt over each. Set
aside.
Heat oil in medium skillet.
Add onions and saute over low
heat until wilted. Stir in
mint, parsley, lemon juice and
rind. Divide mixture evenly,
spreading over yogurt. Close
each trout by folding over.
Place in prepared baking
dish. Bake in preheated 400F
oven for 20 to 25 minutes or
until fish is opaque and
cooked. Do not overcook.
Serve hot with lemon wedges.
Serves 4.
EGGPLANT SALAD
(Israeli Babaganoush)
1 large eggplant
salt and pepper to taste
3/4 cup plain lowfat
yogurt
3 large cloves garlic,
minced or 1 1/4
teaspoons chopped
1 cup cucumber, in 1/2
inch dice
Preheat oven to 375F. Prick
eggplant with a fork and
place on cookie sheet. Bake in
preheated oven for 45 min-
utes or until flesh is tender.

