Hiller's Shopping Center
and Food Emporium Markets
are proud to introduce fresh
GALIL STRICTLY KOSHER CHICKENS
at low low discount prices!!!
VAAD HAKASHRUS • Baltimore, MD 21208
Under Supervision of: Rabbi Moshe Heinimann
• Whole Young Chicken ...........................$1.99 LB
• Cut-up Young Chicken, 8 Pcs.................$2.19 LB
LB
• Bone-in Split Chicken
• Boneless Skinless Chicken Breast..........$5.48 LB
LB
• Delicious Chicken
• Whole Chicken Wings ............................$1.29 LB
• Chicken Drumsticks ...............................$1.99 LB
FOOD
EMPORIUM
SHOPPING
CENTER
MARKET
PLACE
Young Chicken
HAGGERTY STORE LOCATION
39950 14 Mile Rd (810) 960-1990
For Broiling and Roasting
WEST BLOOMFIELD LOCATION
6433 Orchard Lake Rd (810) 851-7100
KEEP REFRIGERATED
SOAKED AND SALTED
IF KAM SEAL IS NOW WE CANOE SEE MINN
KkAD HAKASHRUS • Baltimore, MD 21208
Water SupervIsion at RABBI MOSHE HEINEMANN
Pocked by Fob Poultry. LIvIngolon Manor, NY 1275$
SOUTHFIELD LOCATION
25155 Greenfield Rd (810) 559-7960
1111 ghehing gouch
Cruise Food
On Light Side
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
aking a cruise doesn't have
to add five or 10 pounds to
your weight, according to
Executive Chef Jean Chris-
tian Sowil of Cunard's luxury ves-
sel MS Sagafjord, which spends
most of the year taking passen-
gers on around the world voy-
ages.
"Most people don't go on a
cruise to count calories, but most
ships have a spa cuisine listed on
the menu for each meal, " Chef
Sowil said.
On Cunard ships, Chef Sowil
said there is also a vegetarian se-
lection for every meal and kosher
food can be ordered in advance.
The trend on cruise ships to-
day is more 'light cuisine.' Spa
cuisines on ships aren't typical
bland diet foods. Luncheon se-
lections include such interesting
selections as Hazelnut Gnocchi
on Blueberry Sauce for 130 calo-
ries, Eggbeater Omelet "Brazil"
with Chili, minced meat, toma-
T
and Baked Alaska.
VEGETABLE MOUSSAKA <
Moussaka
1 large eggplant sliced
salt
3 tablespoons Olive oil
% pound tomatoes sliced
2 medium onions thinly diced
2 garlic cloves crushed
3 tablespoons all purpose flour
3 tablespoons tomato paste
1 teaspoon Italian seasoning
% cup vegetable stock
freshly ground pepper
Toing
pp
2 tables poons butter or
margarine
3 tablespoons all purpose flour
1 teaspoon dry mustard
1 cup milk
%cup shredded Cheddar cheese,
2 ounces
1 egg beaten
Place eggplant slices in a colan-
der. Sprinkle with salt and let
stand 30 minutes. Rinse with
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118
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Place Your Ad Today, Call 354-6060
Lavish desserts need not be fattening.
toes, bell pepper and onions at
180 calories and Poached Turkey
Breast on Vegetable Puree, herb
dip and boiled potatoes at 280
calories.
Dinners are equally as appe-
tizing. Spa cuisine selections in-
clude Hearts of Palm and
Artichoke Salad, Potato Puree
Soup, Poached Trout with a light
Curry Sauce on rice with a Cas-
sis-Melon Sorbet for a total of 520
Calories.
Vegetarians have exotic and
interesting choices also. Typical
vegetarian selections include:
Manicotti with Cheese Filling,
Broccoli puree and Basil Tomato
Sauce, Vegetable Curry with
White Rice, Spring Onions and
Pappadams, Yellow Split Peas,
Barley, and Vegetable Burgers
Phyllis Steinberg is a food writer
in Florida.
cold water and drain.
Heat 2 tablespoons Olive oil in
a large skillet. Add drained egg-
plant slices, in batches. Cook for
three minutes turning once. Add
more oil, if necessary. Using
tongs, place cooked eggplant on
paper towels to drain.
Add onions and garlic to the
Saute until
same skillet.
browned. Add chopped tomatoes
and cook for two minutes and
then stir in flour until blended.
Stir in tomato paste, Italian sea-
soning and stock. Cook until
thickened, stirring constantly.
Season with salt and pepper.
(
To make topping, melt the but-
ter or margarine in a medium
saucepan. Stir in flour and mus-
tard. Cook one minute stirring (
constantly. Stir in milk. Cook
until thickened. Remove from
heat. Stir in cheese until melted.
Stir in eggs.
LIGHT page 120