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CENTER • AT

SA KE RD. AT MAPLE

MFIELD PLAZA
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6088 W. MAPLE AT FARMINGTON RD. W. Bloomfield • 851-9666

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

THE PLACE FOR SMOKED FISH
EAT SMOKED FISH LIVE BETTER

Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060

74

FRIDAY, FEBRUARY 7, 1992

Help Your Heart
Shake Salt Habit

You may not know it, but
you and millions of other
Americans may be getting too
much of a good thing —
sodium.
Sodium (na) accounts for
about 40 percent of common
table salt (NaC1). Your body
needs a certain amount of salt
every day to maintain a
natural balance of water and
sodium. But Americans are
taking in much more than
they need.
Excessive sodium in the
diet may contribute to high
blood pressure. And persons
with high blood pressure are
at greater risk of heart
disease and stroke. The
American Heart Association
encourages you to limit your
sodium intake to less than
3,000 milligrams (mg) per
day. That's a little more than
a teaspoon of table salt.
You can begin by giving the
salt shaker a rest. Table salt
is a major source of excess
sodium in the average diet.
You get enough sodium from
the fresh foods you eat with-
out showering them with salt.
Use pepper or other spices
to enhance flavor, but avoid
garlic salt and onion salt,
which are also high in
sodium. Non-sodium salt
substitutes are available in
most grocery stores.
You should also use other
spices and seasonings when
preparing meals. Try cooking
with herbs, vinegars, wines
and fruit juices.
But even if you're not
salting your food, manufac-
turers probably are. Process-
ed foods are some of the
saltiest, so be sure to check
labels for sodium content.
Fortunately, some companies
have developed low-sodium
and no-sodium products. If
you see them, you might want
to give them a try.
When reading food labels,
you may run across ingre-
dients such as monosodium
glutamate (MSG) and baking
soda (sodium hydroxide). You
should limit your intake of
these and other sodium
compounds.
Here are some recipes to
help you in your healthful
eating plan.

VEGETABLE RICE
CREOLE
1 cup uncooked rice
1/2 cup diced celery
1 /3 cup sliced onion
Water
1 Tbsp. acceptable*
vegetable oil
21/2 cups canned no-salt-
added tomatoes

1 tsp. chopped sweet
basil
1/2 tsp. rosemary
1 tsp. celery flakes
Freshly ground black
pepper to taste
2 cups canned no-salt-
added peas
1/2 cup canned no-salt-
added kidney beans
Cook rice according to
package directions, omitting
salt and butter or margarine.
Cook celery and onions in a
small amount of boiling water
until tender. Drain water and
add oil. Return to low heat
and saute- 1 minute. Add
tomatoes, basil, rosemary,
celery flakes and pepper.
Cook 20 minutes, stirring oc-
casionally. Add peas and
kidney beans. Cover and cook
5 minutes, or until
thoroughly heated.
Serve over rice.
Makes 8 servings as an en-
tree, 16 as a side dish.
*Canola, corn, olive, saf-
flower, soybean or sunflower
oils.

FLOUNDER FILLETS
IN FOIL
4 5-ounce flounder fillets
1 Tbsp. margarine (no
more than 2 grams
fat per Tbsp.)
1 Tbsp. chopped shallots,
or green onions
1/2 lb. mushrooms,
chopped
3 Tbsp. dry white wine
1 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh
parsley
Vegetable oil spray
1/2 tsp. freshly ground
black pepper
Rinse fish and pat dry. Set
aside.
lb make a mushroom sauce,
begin by lightly spraying a
nonstick skillet with
vegetable oil. Place over
medium-high heat. Add
margarine, shallots or green
onions and saute until
soft.Add mushrooms and cook

Continued on Page 76