THE VOLVO 940. AFFORDABLY PRICED AT 522,900:
NUTRITION page 112
breasts, skhined, split
and boned
Paprika
2 tsp. cornstarch
In a medium skillet, cut up
undrained tomatoes. Add
next 6 ingredients, 72 tea-
spoon salt, and a dash of pep-
per; place chicken atop. Bring
to a boil; simmer, covered, 25
minutes. Remove chicken;
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IT COST $30,000.
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VOLVO
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'Manufacturer's Suggested Retail Price (MSRP) for a'94 entry.level 940. Excludes state and local taxes, optional equipment, special equipment required by
states, dealer prep, registration fees and S425 destination charge. Individual dealer prices may vary. ©1993. Volvo Cars of North America, Inc. Drive Safely is a
trademark of Volvo Cars of North America, Inc.
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Exquisite,
Artistic,
orisiv■Al.
custom
Ketuvot
tni Orhi
LAuffer
313/769-5455
sprinkle with paprika. Keep
warm. Combine cornstarch
and 2 tablespoons cold water;
stir into skillet mixture. Cook
and stir till thickened; cook 1
minute longer. Spoon sauce
over chicken. If desired, gar-
nish with a sprig of parsley.
4 servings. Serving size
equals 1/2 breast and 1/3 cup
sauce, 2'/2 lean meat and 1
vegetable exchange, 20 g pro-
tein, 8 g fat, 5 g carbohydrate,
162 calories, 124 mg. sodium.
sodium, 2 vegetable and 1
bread/starch exchange.
SINGLE SPAGHETTI
SQUASH
1 medium red bell pepper,
julienne cut
1 /2 c. sliced onions
2 Tbsp. minced garlic
1 Tbsp. olive oil
2 medium tomatoes,
chopped
1 medium zucchini,
julienne cut
1 Tbsp. white vinegar
1 /4 tsp. pepper
1 tsp. ground basil (fresh)
2 c. hot cooked spaghetti
squash
1 /2 c. bran cereal
Saute bell pepper, onions
and garlic in oil in a pan on
top of the stove. Add toma-
toes, zucchini, vinegar, pep-
per and basil. Continue
cooking for 3 minutes longer.
Remove from heat and add
spaghetti squash; toss to com-
bine. Add cereal. Serve im-
mediately.
8 servings. Serving size
equals 1/2 cup. 55 calories, 7.2
g carbohydrate, 1/3 g protein,
2 g fat, 215 mg. sodium, 0
cholesterol, 2 vegetable and
'/2 fat exchange.
PASTA PRIMAVERA
2 c. pea pods
1 c. broccoli tips
1 c. asparagus cuts
1 c. diced zucchini
1 c. seeded, diced
cucumber
4 c. cooked spinach fettuc-
cini, rinsed in cold wa-
ter and drained
1 c. oil free Italian salad
dressing
2 oz. grated Parmesan
cheese
1 /t c. chopped fresh parsley
(1 Tbsp. dried)
1 to 2 Tbsp. white wine
vinegar
Salt and pepper to taste
Steam pea pods, broccoli,
and asparagus very lightly
until bright green and still
crisp; drain. Rinse under cold
water. Toss cooked vegetables
with 1/4 cup salad dressing; set
aside. Combine zucchini and
cucumbers in a separate
bowl; toss with V' cup salad
dressing and set aside. Place
cooked pasta in a large bowl;
toss with vegetables and re-
maining ingredients. Serve
cold.
Serves 8. Serving size
equals 1 1/1 cups. 130 calories,
25 g carbohydrate, 7 g pro-
tein, trace of fat, 150 mg.
PUMPKIN-BRAN
MUFFINS
1 1 /2 c. whole wheat flour
/3 c. bran
1 Tbsp. baking powder
1 /2 tsp. baking soda
1 tsp. ground cinnamon
1 /2 tsp. ground nutmeg
'/4 tsp. ground cloves,
crushed
1 c. pumpkin
1 egg
1 Tbsp. honey
3 Tbsp. oil
1 c. orange juice
Combine flour, bran, bak-
ing powder, baking soda, cin-
namon, nutmeg and cloves in
a mixing bowl. Beat pump-
kin, egg, honey, oil and or-
ange juice together. Add
pumpkin mixture to flour
mixture and mix just until in-
gredients are blended. Pour
batter into lightly oiled muf-
fin cups. Bake in a 400 degree
oven for 12 to 15 minutes.
15 servings. Serving size
equals 1 muffin. 103 calories,
16 g carbohydrate, 3 g fat, 98
mg sodium, 18 mg choles-
terol, 1 bread/starch and 1/2
fat exchange. ❑
2