COOKING

I

Updating Two Classics
With Wheat Germ

there are three ways to get the tangy zip of MIRACLE WHIP—Original
MIRACLE WHIP Salad Dressing and two cholesterol free choices: MIRACLE
WHIP Cholesterol Free Salad Dressing and MIRACLE WHIPLight Cholesterol
Free Reduced Calorie Salad Dressing.

NOW

LEMONY TARRAGON GRILLED FISH

1 teaspoon freeze-dried chopped chives
/2 cup Miracle Whip salad dressing
1 teaspoon grated lemon peel
1/4 cup lemon juice
1/8 teaspoon white pepper
1 tablespoon dijon mustard
1 to 11/2 lb. halibut, salmon or sword-
2 teaspoons dried tarragon leaves,
fish fillets or steaks, 1-inch thick
crushed
Mix all ingredients except fish. Pour over fish.
Marinate in refrigerator 2 hours. Drain, reserving marinade.
Place fish on greased rack of broiler pan or grill. Broil or grill over low coals,
uncovered, on both sides until fish flakes easily with
a fork, brushing frequently with reserved marinade.
3 to 4 servings.
Prep time: 15 minutes plus marinating time
Cooking time: 15 minutes

1

Try the tangy zip of MIRACLE WHIP

Certified Kosher

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD.

•

851.9666

EAT SMOKED FISH-LIVE BETTER

FRESH SMOKED

LARGE

SMOKED

CALIFORNIA SABLE NOSH
LARGE
TAILS
WHITEFISH HEAD LETTUCE

$ 4 99 lb.

594

each

LIMIT - 3 HEADS

lb.
$ 1 LIMIT
99
3

FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
SPECIALS OCT. 26 27, 28 3 DAYS ONLY

96

FRIDAY. OCTOBER 26 1990

Jewish cooking is not all
brisket and latkes, notes Judy
Zeidler, cooking teacher and
author of The Gourmet
Jewish Cook.
Traditional foods can be
lighter, lower in fat and
calories, delicious and still
follow kashruth.
"Lightening up" a favorite
dessert is a good place to
begin. Cheesecake, the ulti-
mate milchig dessert, is one
of the easiest desserts to
prepare and offers a variety of
crust, filling and topping op-
tions. An abundance of cream
cheese and whole eggs also
make it high in fat and
cholesterol, two ingredients
that are limited in today's
healthier way of cooking.
Lemon Poppy Seed Cheese-
cake does away with both the
regular cream cheese and
whole eggs, replacing them
with neufchatel cheese, also
called light cream cheese, and
egg whites. Plain non-fat
yogurt is also used to help
reduce fat and calories.
The crust needs a make-
over, too. In place of the
typical graham cracker
crumbs held together by an
abundance of melted butter,
Kretschmer Wheat Germ
lightly coated with a bit of
melted margarine bakes into
a crisp-textured crust with a
slightly nutty flavor. For a
crust that's a bit sweeter, use
the Honey Crunch wheat
germ.
Like cheesecake, roast
chicken is a classic. Millions
of Sabbaths have begun with
a roast chicken served with
the crispy golden brown skin.
It's the skin, and fat that lies
beneath it, that should be an
occasional indulgence these
days if at all. But with the ad-
dition of a crispy "breading,"
you won't even miss them.
You can use either the
whole chicken or just the
breasts for Classic Herb
Chicken. In either case, be
sure to remove the skin. Ver-
satile wheat germ, a good
source of protein, fiber and 11
essential vitamins and
minerals, is seasoned with
herbs and spices to form the
"breading." Spraying each
piece with no-stick cooking
spray after breading ensures
even browning and extra-
crisp results but adds little
fat.

LEMON POPPY SEED
CHEESECAKE
1 cup wheat germ
2 tablespoons sugar
2 tablespoons margarine,
melted

1 tablespoon grated
lemon peel
One 16-ounce carton
plain non-fat yogurt
One 8-ounce package
neufchatel cheese
(light cream cheese)

3 /4

cup sugar

2 egg whites
2 tablespoons poppy
seeds
1 tablespoon grated
lemon peel
1 tablespoon cornstarch
Heat oven to 350 F. Com-
bine first 4 ingredients; press
onto bottom of 9-inch spring-
form pan. Bake 15 minutes.
Increase oven temperature
to 400°F. Combine remaining
ingredients; mix on medium
speed of electric mixer until
well-blended. Pour over crust
and bake 10 minutes. Lower
heat to 350°F and bake 40
minutes or until set; cool.
Chill before serving. Store in
refrigerator. 8 servings.

CLASSIC HERB
CHICKEN
1 cup wheat germ
1 tablespoon Italian
seasoning
2 teaspoons dried parsley
2 teaspoons dried minced
onion
1 teaspoon garlic powder
1 /4 teaspoon salt (optional)
1 /4 teaspoon black pepper
1/2 cup water
1 egg white
2 split and skinned
chicken breasts or
one 21/2 to 3 pound
chicken, cut up and
skinned
Heat oven to 400F. Combine
wheat germ and seasonings;
set aside. Combine water and
egg white. Dip chicken into
egg white mixture and then
into wheat germ mixture,
coating chicken thoroughly.
Place in 13x9-inch baking
pan; spray each chicken
breast about 3 seconds with
no-stick cooking spray. Bake
45 minutes or until tender
and golden brown. 4 serv-
ings.

❑