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80
FRIDAY, JANUARY 25, 1991
B
right sunshine, white
caps gently crashing
and palms bending
ever so slightly in balmy
breezes are pictured on the
typical Florida. postcard. But
actually enjoying them in the
winter, while most of the
country is freezing, still
amazes this Northeasterner.
An abundance of citrus
fruit and field-grown
vegetables make this vaca-
tion both healthful and hap-
py. Citrus is plentiful in
Florida and included in many
dishes. Put the easy squeeze
on limes by keeping them at
room temperature for one
hour before squeezing. One
medium lime contains ap-
proximately Y4 cup juice.
SPICY LIME
DRESSING/DIP
1 cup fresh Florida lime
juice (5 to 6 limes)
1 /2 cup honey
2 cloves garlic
1 small onion
1 small red pepper pod
4 springs fresh parsley
1 cup non-fat plain
yogurt
Puree first five ingredients
in blender. Add parsley for
just a second. Pour into serv-
ing bowl and use for salad
dressing or gently blend in
yogurt for a dip. Serve with
raw vegetables, warm pita
bread triangles or fruit.
CITRUS FRUIT KABOBS
Oriental Rugs
Today's Pleasure
T omorrow's Treasure
251 Merrill
Birmingham
(313) 644-7311
2915 Breton
Grand Rapids
(1.800-622•RUGS)
TROY
ART GALLERY
755 W. Big Beaver • Suite 131 • Troy • 362.0112
RUTH SAMUELS
Special to The Jewish News
ALMONDS
I
Vacation Inspires
'Florida' Recipes
Combinations of citrus fruit
with a quick microwave sauce
makes this a last minute,
everything you need in the
house but looks hard to make
hors d'oeuvre.
Sauce:
3 tablespoons honey
1 tablespoon cornstarch
1/8 teaspoon cinnamon
1 /4 cup fresh lemon juice
Y2 cup fresh orange juice
In a 2 cup measure micro-
wave safe bowl mix corn-
starch, cinnamon, lemon
juice, orange juice and honey.
Microwave at HIGH (100 per-
cent) 2 minutes. Stir and
DAVID BURKE
SALES & LEASING
851-7200
Ruth Samuels is a writer in
Pennsylvania.
return for 30 seconds or until
thick.
Kabobs:
pineapple cubes
orange segments
banana slices
grapes
wooden skewers
Arrange fruits on skewers
alternately each fruit begin-
ning and ending with grapes.
Brush with prepared warm
glaze. Refrigerate. Brush with
glaze again before serving.
Fresh grapefruit is a
favorite fruit for those watch-
ing their waistlines. One-half
medium grapefruit has only
38 calories, yet supplies over
one-half the vitamin C recom-
mended for the day.
BROILED GRAPEFRUIT
CARTWHEELS
2 grapefruit, sliced in 6
cartwheels each
Y2 cup maple syrup
1 teaspoon cinnamon
Y2 cup granola
Arrange grapefruit cart-
wheel slices on baking sheet.
In a small saucepan, combine
syrup and cinnamon; simmer
5 minutes, stirring to blend
well. Brush grapefruit slices
with syrup and sprinkle with
granola. Broil 4 to 5 inches
from heat for 2 to 3 minutes
until hot. Let sit for a minute
and serve.
Grapefruit meats and their
container are used in this dra-
matic surprise dessert.
PINK GRAPEFRUIT
MERINGUES WITH
VIOLETS
3 large and 2 smaller
pink grapefruits
2 tablespoons red
currant jelly or
seedless raspberry
jam
3 egg whites
3 /4 cup confectioners'
sugar plus additional
for sprinkling
candied violets or
coarsely chopped
nuts, for garnish
Peel 3 large grapefruits cut-
ting off all of the bitter white
Continued on Page 82