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HEALTHFUL THANKS

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YA'AKOV KIRSCHEN

Will Be Appearing at Book Fair

Sunday, November 14th 4:00 p.m.
Jewish Community Center • Maple Drake Bldg.

DONALD E. GALE, D.D.S.

353-2200

DENTURE
CENTER

CJD

U)

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HARVARD ROW MALL
21774 WEST 11 MILE RD.
SOUTHFIELD, MI 48076

EXTRACTIONS
DENTURES & PARTIALS
RELINES & REPAIRS

QUALITY DENTURES AT AFFORDABLE PRICES
30 YEARS' EXPERIENCE

LU

LLJ

1

6

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Call 354-6060

MOCK KISHKE
1 box matzah crackers,
plain
1 stalk celery
1 medium onion, chopped
2 cloves garlic
2 medium or 1 large carrot
1 /4 cannola oil or just enough
to moisten ingredients
Grind together crackers,
celery, carrot and onion. Pour
oil over ground mixture and
blend thoroughly. Form into
large ball and divide in half.
Roll each half into a long
kishke-shaped roll, about 1 1/2
inch diameter, on a piece of
foil. Roll foil tightly around
kishke roll. Refrigerate or
freeze until ready to bake.
Bake rolled in foil at 350 de-
grees for 60 minutes. Serve
piping hot. Makes 8 servings.
Fat: 3 grams per serving.

Fuller
Figure
Fashions

MARGUERITE

On The Boardwalk

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taste.
7. Cook vegetables in only
small amounts of water (or
steam them) until just tender
to retain flavor, nutrients and
texture. Save any liquids for
soups.
8. In baked products, re-
duce the fat by half or 3/4 and
add applesauce or pureed
prunes.
Any recipe may be modi-
fied by taking out the ingre-
dient listed and replacing it
with the ingredient(s) listed
after:
1 egg - 2 egg whites or 1/4
cup egg substitute or 1 ba-
nana; 1 cup shortening - 2/3
"Butter Buds" or vegetable
oil; 1 ounce chocolate - 3 ta-
blespoons cocoa blended with
1 tablespoon vegetable oil.

20% Off

James M. Droelle

CD

CC

page 114

• Weddings
• Bar/Bat Mitzvahs
• Creative Portraitures

J35-8233

VEGETARIAN CHOPPED
LIVER
1 lb. sliced mushrooms
1 hard boiled egg
pepper to taste
1 medium chopped onion
Saute the onions in water
until soft. Add mushrooms
and cook until tender and

onions until brown. Place all
ingredients in a blender, us-
ing medium speed until mix-
ture is smooth. Remove to
bowl and season to taste with
pepper. Serve at room tem-
perature. Serve with fat free
crackers. Great as an hors
d'oeuvre.
Fat: less than 1 gram per
serving.

CRANBERRY CHUTNEY
3'/2 cups cranberries
1 small apple, peeled and
diced
1 cup packed brown sugar
1 /4 cup pitted prunes, diced
1 /4 cup brandy
1 /4 cup cider vinegar
2 tablespoons preserved
ginger, finely chopped
2 teaspoons grated orange
rind
'/2 teaspoon ground all-

spice

In a large saucepan, com-
bine cranberries, apple brown
sugar, prunes, brandy, vine-
gar, ginger, orange rind and
allspice; bring to a boil, stir-
ring occasionally. Reduce
heat to low; cover and simmer
gently, stirring occasionally
for 10 minutes. Uncover cook
for about five minutes longer
or until slightly thickened
and syrupy. Let cool and
transfer to covered contain-
er. Refrigerate up to one
week. Makes 3 cups.
Fat: 0 grams per serving.

YAMS AND PINEAPPLE
16 small yams
4 large slices fresh
pineapple
brown sugar
Bake or microwave yarns
until done, like potatoes.
When ready to serve, split
tops and sprinkle with brown
sugar. Cut pineapple slices
into quarters. Place a quar-
ter into each split of yam and
place on serving platter lined
with curly lettuce and pineap-
ple quarters.
Fat: 0 grams per serving

ZUCCHINI AND
BROCCOLI SALAD
1 bunch of broccoli (about
1 pound)
1 medium zucchini,
quartered lengthwise
and cut into 1/4-inch-
thick slices
1 medium red bell pepper,
cut into 1/4-by-1-inch
strips
1 tablespoon olive oil
5 tablespoons balsamic
vinegar
1 garlic clove, minced
'/4 teaspoon dried thyme
'/2 teaspoon salt
dash of hot pepper sauce
Cut the florets from the
HEALTHFUL THANKS page 118