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