COOKING I
Golden:
Dreams.
Light And Lean And
Low-Fat Cooking
BARBARA DASH
Special to The Jewish News
F
itness is on everyone's
mind these days. This
means low-fat,
healthful recipes. Stouffer
Harborplace Hotel recently
introduced a new "light and
lean menu," special selections
that will be part of the overall
main menu beginning this
spring.
Recently, to introduce its
new light menu, Stouffer held
a tasting. The menu includes
entrees, appetizers and
desserts — all less than 450
calories, and all low in fat and
cholesterol. Executive chef
Guy Reinbold created the
menu. Following are two
recipes from the new light
and lean menu. The recipes
have been adapted for Kosher
kitchens.
The Nursery with lots of
"Yiddishkeit".
The "Golden Dreams" nursery school
of Congregation B'nai Moshe, for
children ages 12 mo. to 5 years, is
now located in West Bloomfield. Our
small teacher/student ratio insures
your child will recieve the close,
personal attention he/she deserves.
Plus you get the good feeling of
sharing with your synagogue
community and knowing your child is
being educated with a *wish "tam'.
For your convenience, we offer -
extended hours, 8:00 a.m. to 5:30
p.m., perfect for working parents.
Classes:
1.
2.
3.
4.
5.
6.
Mommy & Me
On My Own (18 mo. to 2 1/2 yrs.)
2 1/2 year olds (only)
3 to 4 year olds
Science Enrichment
Creative Movement
CHICKEN BREAST
WITH WINE AND
PAPAYA
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Please Note: Classes 1 & 2, for younger children, are. offered simultaneously
with classes 5 &
6, with their older siblings.
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Information Night - Thursday, March 29 at the home of Lisa and Jay Welford
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in Farmington Hills. For details call: Robin S. Meyerowitz,
M.E.D., School Director. (313) 546-8040 or 557-5667
PROM DRESSES
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DYSAUTONOMIA
Large Selection • Great Prices
Always 20% OFF • Sizes 3/4 to 13/14
Many Featured in Seventeen Magazine
No duplicates sold for the same Prom
SYLVIA'S FASHIONS
6692 Orchard Lake Rd.'
851-4410
(Just S. of Maple)
In The West Bloomfield Plaza • Next to Americana West Theater
Viso, Mosterchorge & Discover Accepted
Open Monday-5oturdoy 10-5:30
Air Conditioning
Fill a Dysautonomic
child's eyes with hope,
dreams, and life.
Dysautonomia Foundation Inc.
3000 Town Center, Suite 1500,
Southfield, MI 48075 (313) 444-4848
Contemporary
-.,Women's Fashions
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-• + 1 1,01' 1 -1:11" rt'l
' 17
24 HOUR EMERGENCY DISPATCH
Is Here!!!
Ask about Preventive Maintenance Program
14 /
88
FRIDAY. MARCH 16.1990
Season chicken breast with
salt and pepper. Coat lightly
with flour. Saute chicken
breast in margarine until
brown. Add sliced mushrooms
and garlic and saute. Deglaze
with marsala and chicken
broth reduce. Place chicken in
center of plate. Top with
mushrooms and the reduc-
tion. Present plate with
papaya and strawberries.
MEDALLION OF VEAL
AU CITRON
and Heating
FREE ESTIMATES • 64284555 • 33584555
2-3 oz. chicken breasts
seasoned flour as needed
salt & pepper to taste
1/2 oz. sliced mushrooms
1h oz. chopped garlic
2 T. chicken broth
1 T. white wine
4 oz. papaya, fanned
2 strawberries, fanned
1/2 oz. margarine
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2-21/2 oz. veal loin
1/2 oz. margarine
1/2 lemon, juice
salt & pepper to taste
chopped parsley
Season veal medallions.
Saute veal in margarine un-
til brown on all sides. De-
grease pan. Add lemon juice
to pan and coat the veal.
Sprinkle with chopped
parsley. Present veal
medallions with fresh
vegetables.
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guidelines
Dietary
developed by the federal
government say Americans
should avoid too much fat,
saturated fat and cholesterol
in their diets.
The Eat Well Be Well cook-
book (Simon & Schuster), bas-
ed on the "Eat Well-Be Well"
television series shown on the
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855-4464
Hunters Square • Farmington Hills
Public Broadcasting System,
features more than 100
recipes based on these dietary
guidelines, which also in-
clude: eating a variety of
foods; maintaining desirable
weight; eating foods with ade-
quate starch and fiber;
avoiding too much sugar;
avoiding too much sodium,
and, if you drink alcoholic
beverages, doing so in
moderation.
To order a copy of the Eat
Well Be Well cookbook, con-
tact Metropolitan Life In-
surance Co., Health and Safe-
ty Education Division, One
Madison Avenue, New York,
N.Y. 10010.
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STUFFED CELERY
• 1 cup low-fat cottage cheese
• 1 tablespoon chopped green
onion (about 1 small)
• 1 1/2 teaspoons Dijon-style
mustard
• 1 small garlic clove, minced
• 4 celery ribs, each cut into
four 2-inch pieces
• Paprika
In a small bowl, mix cottage
cheese, onion, mustard and
garlic. Fill each celery piece
with about 1 tablespoon of the
mixture. Sprinkle with
paprika. Makes 4 servings.
YOGURT-TOPPED
POTATOES
• 4 small potatoes (about
1 1/4 pounds)
• 1/2 cup low-fat plain yogurt
• 1 ounce Cheddar cheese,
shredded (about 1/4 cup)
• 1 teaspoon chopped chives
Preheat oven to 450 degrees
F. Wash and dry potatoes,
pierce with a fork. Bake on
oven rack about 45 minutes
or until fork tender. Cut each
potato in half lengthwise
without cutting all the way
through the bottom. Top each
with 2 tablespoons yogurt, 1
tablespoon cheese and 1/4 teas-
poon chives. Makes 4 serv-
ings.
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This fudgy, moist cake is
simple to make, using no elec-
tric mixer and only one bowl.
CHOCOLATE MOCHA
CAKE WITH
RASPBERRY SAUCE
Cake:
• 2 cups sifted all-purpose flour
• 11/s cups granulated sugar
• 1/2 cup unsweetened natural
cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup low-fat buttermilk
• 2/3 cup oil
• 2 teaspoons vanilla extract
• 1 cup strong hot coffee
sugar
• Confectioners'
(optional)
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