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

1204 S. Woodward, Royal Oak (Just North of 696)

FREE In Home Estimates
Furniture
Refinishing,
Upholstery
Fabrics,
and Restoration Custom Paints,
Wali Coverings
and Window
Treatments

-

CC)

w

U)

L.1-1

810-548-9515

cD

CC
)—

L1_1

LIJ

F-

118

..._.., Advertising in The Jewish News Gets Results
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