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