Low

Continued fro,

Distinctive gifts and
accessories are what
you'll find at Sherwood.
Our unique and unusual
selection includes crystal,
sculptures, hand-crafted items,
vases, music boxes, perfume
bottles and trays, picture frames
and albums, menorahs, dolls,
bears, wallets, earrings, lucite and
stainless serving dishes... just to
mention a few.

Complimentary gift wrapping

30-50% Off

All gifts and accessories

Gift wrapping not included on 50% off items

West Bloomfield
6644 Orchard Lake at Maple Road
Mon-Thur-Fri 10-9 ■ Tue-Wed-Sat 10-6
Sun 12-5 ■ 855-1600

The Shirt Box Family

wishes you and yours a very
Happy and Healthy New Year.

150

SHIRT
30X.

19011 W. 10 Mile Road, Southfield
(Between Southfield and Evergreen)
352-1080

Monday-Saturday 9:30 a.m.-6:00 p.m.
Thursday 9:30 a.m.-7:00 p.m.
PARKING AND ENTRANCE IN REAR

LOW-FAT ITALIAN
STYLE SLICED
TOMATOES
3 large, ripe tomatoes
salt
freshly ground pepper
3 tablespoons fresh basil,
chopped (or 2
teaspoons dried)
2 tablespoons rice- or
wine-vinegar
Slice the tomatoes about
3/8-inch thick. Arrange on a
flat platter. Sprinkle with
salt. Let them stand about 1/2
hour. Drain the accumulated
liquid. Season with freshly
ground pepper and chopped
basil. Sprinkle with vinegar
and serve. Serves 12.

NO-CHOLESTEROL
CINNAMON BAKED
APPLES
12 baking apples, washed
and cored

2 teaspoons cinnamon
4 tablespoons raisins
4 tablespoons reduced
calorie margarine,
melted
boiling water
Heat oven to 375 degrees
Arrange apples in a baking
dish that has been sprayec
with vegetable spray. In
small bowl, combine remain
ing ingredients (except the
boiling water). Fill the
centers of the apples with the
mixture. Place the dish in the
oven. Pour boiling water int(
it up to 1/2 inch around the
prepared apples. Bake fc,
about 50 minutes, or until ap-
ples are tender. Baste fre-
quently with the syrup.
Refrigerate until ready tu
serve. Serves 12. ❑

Leslye Michlin Borden is a
food writer in California.

Honey Recipes For A
Sweet New Year

Try these honey recipes for
the New Year. Recipes are
from Golden Blossom Honey.

HONEY LEMONADE
4 lemons
1 orange
1 lime
1 cup warm water
3 cups cold water
1 /2 cup honey
Squeeze juice from fruit in-
to a pitcher. Mix honey with
1 cup of warm water and add
to pitcher along with 3 cups
of cold water. Stir in a tray of
ice cubes. Garnish with
lemon slices and strawber-
ries. A sprig of fresh mint
may also be added to each
glass served. Makes 5 cups.

HONEY STRAWBERRY
PUNCH
1 bag (20-ounces) frozen
unsweetened
strawberries, slightly
thawed
1 /2 cup honey
1 can (6-ounces) frozen
pink lemonade
concentrate, slightly
thawed
1 bottle (750 ml.) rose
wine or cranberry
juice
1 bottle (2 liters)
raspberry gingerale
1 bottle (1 liter) orange-
flavored seltzer
Orange slices
In a food processor or blend-
er, whirl strawberries, honey
and lemonade until straw-
berries are pureed. Pour into
a large, chilled punch bowl.
Stir in wine (or cranberry
juice) and sodas, being careful

to pour sodas gently tc
minimize foam. Stir gently tc
blend.
Punch will not need a gar-
nish in the beginning — it ic
topped with pink foam. Aftei
the foam subsides you can
garnish the punch with a few
thin orange slices. Makes 19
1 /2-cup servings.

LEMON APPLE TEA
WITH HONEY
1 /2 cup Lemon Zinger Tea
1 /2 cup apple juice
1 Tbsp. honey
Combine all ingredients in
a small saucepan. Heat over
medium heat until hot, stir-
ring frequently. Serves one.

SPICED ORANGE JUICE
WITH HONEY

1 /2 cup fresh squeezed
orange juice (about 2
oranges)
1 /2 cup water
11/2 Tbsp. honey
1 small cinnamon stick
1/8 tsp. cloves
Combine all ingredients in
a small saucepan. Heat over
medium heat until simmer-
ing. Simmer for 2 minutes.
Stirring frequently, remove
from heat and let sit for 2
more minutes. Serves one.