1 COOKING

Try Tasty 'Help
Your Heart' Recipes

The American Heart
Association, wants to spread
the word that high blood
pressure, which affects more
than 60 million American
adults and children, can be
controlled through diet, exer-
cise, quitting smoking and
medication.
The Heart Association has
developed several recipes
which "help your heart."
They have been compiled in
the American Heart Associa-,
tion Low-Fat, Low-Cholesterol
Cookbook, published by
Times Books last year.
Try these recipes from the
cookbook.

•

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6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
SUNDAY 8 TO 3
OPEN MON. THRU SAT. 9 TO 6

92

FRIDAY, MAY 18, 1990

GUACAMOLE
Enjoy this cool, summer
tradition with fresh raw veg-
etables or as a small side-
salad.
1 medium ripe avocado,
peeled, seeded and
mashed
1 tbsp. fresh lime juice,
about 1/2 of a large
lime
1 /4 tsp. ground cumin
11/2 tbsp. mild or medium
picante sauce
1 medium ripe tomato or
8 cherry tomatoes,
chopped, about 1 cup
2 tbsp. finely chopped
onion
1 tomatillo, husk
removed, finely
chopped (optional)
2 tbsp. chopped fresh
cilantro, lightly
packed
1 clove garlic, finely
minced
Freshly ground black
pepper to taste
In a bowl, mix together all
ingredients. Serve chilled or
at room temperature.
Serves 8; 1 1/2 tbsp. per
serving.

TABOULI SALAD
Make this tasty, Middle
Eastern dish well in advance
— the flavors improve with
age. For variation, serve on a
leaf of lettuce or as a stuffing
for fresh tomatoes, zucchini or
peppers. Garnish with spring
onions and fresh mint.
1 cup bulgur
4 cups boiling water
2 tbsp. olive oil
1 /4 cup fresh lemon juice
3 green onions with tops,
finely chopped
2 medium tomatoes,
finely chopped
1 /4 cup finely chopped
fresh mint or 1 tbsp.
dried mint
1 /4 cup finely chopped
fresh parsley

Freshly ground black
pepper to taste
In a large heat-proof bowl,
combine bulgur and boiling
water. Cover and allow to
stand for 1 hour, or until most
of the water is absorbed.
Drain bulgur, using cheese-
cloth to help extract most of
the moisture.
Combine oil and lemon
juice. Add to bulgur along
with onions, tomatoes, mint,
paisley and pepper. Gently
toss mixture with a fork and
refrigerate at least 1 hour to
allow flavors to blend. Serve
chilled or at room tempera-
ture.
Serves 6; Y2 cup per serving.

DEVILED EGGS
Just when you thought
you'd have to give up deviled
eggs — here's a summer side-
dish that's sure to please the
whole family. This recipe
avoids the fat and cholesterol
by substituting tofu for egg
yolks.

1 dozen eggs,
hard-cooked
10 oz. tofu, drained
3 tbsp. spicy brown
mustard
1 tbsp. reduced-calorie
mayonnaise
Paprika if desired
Remove shells from eggs.
Slice eggs in half length-wise;
remove yolks and discard.
Place tofu in a large bowl.
Using a fork, mash tofu into
small bits. Add mustard and
mayonnaise and mix well.
Stuff into egg whites. Top
with paprika if desired. Serve
chilled.
Serves 12; 2 halves per
serving.

CHICKEN FAJITAS
Put a little Southwestern
zest into your summertime
meals. Fajitas make a deli-
cious dish that's fun for the
whole family.
1 clove garlic, finely
minced
1 tbsp. acceptable*
vegetable oil
11/2 tbsp. fresh lemon or
lime juice