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September 25, 1992 - Image 194

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-09-25

Disclaimer: Computer generated plain text may have errors. Read more about this.

I FOOD I

Low Cholesterol Buffet

Continued from Page 144

HIRAM WALKER

&

SONS, INC.

Shalom and Best Wishes to our
many Jewish Friends and Associates.
We are happy to present
our line of Kosher Liqueurs.

no-fat basil mayonnaise.
Serves 12.

NO-FAT BASIL
MAYONNAISE
3 /4 cup no fat, no
cholesterol
mayonnaise
1 /4 cup chopped fresh
basil (or 2
tablespoons dried
basil)
1 squeeze of lemon juice
(optional)
Combine ingredients in a
small mixing bowl. Use as
directed above. Makes 3 /4 cup
(12 tablespoons).

Hiram Walker & Sons, Inc., Farmington Hills, Ml

BAGEL DELI & PRODUCE CO.

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

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

HAPPY AND HEALTHY
NEW YEAR - TO ALL OF OUR
CUSTOMERS & FRIENDS

HANDOUT NOVA LOX

YOU CAN DO IT, TOO!

.

We Wish All
of our Customers,
Family & Friends
a HAPPY &

HEALTHY
NEW YEAR







Fast fat loss diet
Individual counseling
Small exercise classes
Supportive atmosphere
Remarkable results

Suzy Ran's

140

Accents
In Needlepoint

2_2_1 Science of

ORCHARD MALL

Contemporary Designs

626-3042

Rochelle Imber's

v

Knit, Knit, Knit
855-2114

i\G

932-0300

In Orchard Mall
West Bloomfield)

N
vi‘f

LOW-FAT GARLIC
BREAD
12 slices (1-ounce each)
sourdough French
bread
4 tablespoons reduced oil
margarine
4 cloves garlic
1 /2 teaspoon paprika
In a small bowl, combine
the margarine and garlic.
Bake, uncovered, for about 30
minutes, until the garlic is
soft. Remove from the oven
and mash, adding the papri-
ka. Brush 1 teaspoon of this
mixture onto each slice of
bread. Cover and refrigerate
until 10 minutes before serv-
ing time.
To serve, remove from re-
frigerator. Place in
350-degree oven and bake un-
til the bread is hot and the
edges are crisp and starting
to brown, about 10 minutes.
Remove from the oven and
serve at once. Serves 12.

LOW-FAT,
LOW-CHOLESTEROL
PESTO LASAGNE
1 recipe lower fat fresh
basil pesto
3 cups no-fat ricotta or
cottage cheese
11/2 cups no-fat sour
cream
1 /2 cup onion, finely
chopped
1 egg white
salt and pepper to taste
12 lasagne noodles,
cooked
2 tablespoons Parmesan
cheese
paprika
Make the pesto.
If you use no-fat cottage
cheese, push it through a fine
sieve into a medium mixing
bowl. Combine the no-fat
ricotta cheese (or the preared
cottage cheese) with the sour
cream, chopped onion, egg
white, and salt and pepper.
Spray a 9-inch by 12-inch
baking pan with vegetable
spray. Make a layer of 4
lasagne noodles in the pre-
ared pan. Spread 1 /3 of the
pesto over the noodles. Spread

V3 of the cheese mixture ove7
the pesto. Repeat. Sprinkle
the top with the remaining
Parmesan cheese and a little
paprika, if desired. Cover and
refrigerate until ready to
bake.
Heat oven to 350 degrees,
Bake 30 to 40 minutes, or un-
til the sauce is bubbling in
the pan. Serves 12.
LOWER FAT FRESH
BASIL PESTO
2 full cups fresh basil,
leaves only
1 large clove garlic
1 teaspoon salt
1 /2 teaspoon freshly
ground pepper

2 tablespoons toasted
almonds
2 tablespoons olive oil
1 /2 cup Parmesan cheese,
grated
Place the basil, garlic; salt,
pepper, almonds, and olive oil
in food processor bowl. Pro-
cess briefly, then scrape down
the sides of the bowl. Process
again. Add the Parmesan_
cheese and process until
smooth. Use at once or store
in the refrigerator, tightly
sealed, up to two weeks.
Makes 3/4 cup (12 table-
spoons).
Note: You can usually find
fresh basil in the produce sec-
tion of your market. One
packet usually is the equiva-
lent to one cup. If you cannot
find it, try substituting 2 cups
of fresh spinach and 3/4 cup
dried basil. Use as directed in
the recipe above.

LOW-FAT WILTED
CUCUMBERS
3 cucumbers, thinly sliced
white vinegar
water
salt to taste
1 tablespoon dried dill
Place cucumbers in a glass
bowl. Salt and gently mix.
Cover with equal parts vine-
gar and water. Add the dill.
Cover and refrigerate until
ready to serve. Serves 12.

Continued on Page 150

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