MAN ' S
CATT LE
•a i s 'It ( n • b
l
111 •\•
•
Love To Eat,
Why Weight?
V1/4
It
WI"
(formerly Oak Farms)
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
SUPER SPECIALS
PACKINGHOUSE STYLE
BONE IN
SIRLOIN
STEAKS
FRESH
ALL BEEF
I
GROUND
MANY TIMES
DAILY!!
99 HAMBURGER
CUT FREE! 14-18 lb. Avg. Weight
5-8 Lb Package
FRESH
PACKINGHOUSE STYLE
CALIFORNIA
WHOLE, BONELESS
BROCCOLI
BEEF $
BRISKET
79'
LARGE
BUNCH
MICHIGAN
99
POTATOES
10 Pound Bag
bag
FLORIDA
PINK
GRAPEFRUIT
us. YELLOW COOKING
ONIONS
5 `°s 1
6LBs s
i
39
I lb.
FRESH GRADE A
BONELESS
CHICKEN BREAST
$ 1 79
ZESTY POTATO SALAD
(no mayonnaise
or eggs to add fat)
BEEF
SKIRT STEAKS
$ 2 89
Lb.
JOHN MORRELL
77(
SMOKED SAUSAGE
14 oz. Package
ea Ch
Oak Park Meat Department Now Open.
You'll come in for our prices and come
back for our quality. Guaranteed.
Prices Good Thru 10-30-94
1-696
Cattkmais
g
9 Mile
8 Mile
31550 GRAND RIVER • 471-3210
23101 COOLIDGE • 546.4355
OPEN 7 DAYS TO THE PUBLIC
PERSONAL CHECKS AND FOOD STAMPS ACCEPTED
b801 4 =
Next time you feed your face,
think about your heart.
Go easy on your heart and start cutting back on foods
that are high in saturated fat and cholesterol. The
change'II do you good.
°American Heart Association
WE'RE FIGHTING FOR YOUR LIFE
Cattlemai
Gra nd Riv,
Orchard Lake Rd.
UPTOWN FARMINGTON PLAZA
OAK PARK PLAZA
love junk food, and fattening
desserts and pizza and any-
thing that will spread itself on
bread (unfortunately, I like
bread, too). My metabolism, that
part of my body that laughs hys-
terically very time I get onto a
scale, thinks my rather over
abundant body is starving itself
to death. Why it thinks this is
anyones guess. It stores every
gram of anything that makes its
way to my stomach. I believe that
this is nature's retribution for all
the times when I was a kid that
I hid the lima beans and okra in
my pocket instead of eating them
for dinner (Mom just loved wash
day).
So, after years of fighting the
battle of the bluge, I've come to
terms with the fact the days of
eating anything I want whenev-
er I want are gone forever. (I nev-
er really had days like that, I just
like to pretend.) I can't, however,
give up the dishes that I've loved
for years. That would be asking
too much of my poor defenseless
tastebuds who never did any-
thing more than just enjoy them-
selves.
The compromise that I've come
up with is to put my favorite
"high calorie" recipes on a diet.
4 medium potatoes, peeled, cut
into 1/2 cubes
1/2 c. oil
1/3 c. vinegar
2 to 3 t. chili powder
1/2 t. seasoned salt
1 c. corn (fresh or frozen) cooked
and drained
1/2 c. sliced green onions
1/2 c. chopped celery
1/2 c. chopped red or green
pepper
1 15 oz. can pinto beans, drained
1/4 c. chopped black olives
Cook potatoes in boiling water 10
to 15 minutes or until tender.
Drain. In a large bowl combine
oil, vinegar, chili powder and sea-
soned salt. Blend well. Add all the
remaining ingredients except the
potatoes, mix well. Gently fold in
the cooked potatoes. Cover and
refrigerate 1 to 2 hours for flavors
to blend. Serves 8
Spray 8x8 baking pan with non-
stick spray. In a small bowl stir
together the egg, flour salt, pep-
per and 1/2 the tomato sauce.
Gradually mix in the remaining
tomato sauce and onion flakes.
Beat smooth with a wire whisk.
Stir in 1/2 the cheese and pour
into propared baking pan. Bake
at 425 for 30 minutes until puffy
and light brown. Sprinkle on the
oregano and remaining cheese
and bake until just melted, about
2 to 3 minutes. Cut and serve
warm. ( You can chop and steam
onions, mushrooms and peppers
to top the pizza. Sprinkle them
over the pizza just before you add
the cheese and oregano.) Serves
4. Can be doubled.
LO-CAL CHICKEN WITH
PLUM SAICE
(honey gives a more
authentic taste but
you can use a sugar
substitute instead)
4
large chicken breasts, skin
removed
6 very ripe purple plums,
unpeeled, pitted and sliced thin
1 medium onion, sliced thin
1 clove of garlic, crushed
2 T. soy sauce (lite soy sauce if
you prefer)
1 T. honey
1/3 c. water
Spray a medium frying pan
with non-stick spray. Brown
chicken on all sides and discard
any fat. Turn chicken skinned
side up. Add remaining ingredi-
ents, cover and simmer for 40
minutes basting occasionally with
sauce. Add more water if neces-
sary or if sauce is too thin remove
lid and simmer a few minutes
longer. Serve with rice or Chinese
noodles. Serves 4. Can be dou-
bled.
MILE HIGH
STARWBERRY PIE
(no cream or butter)
10 oz. frozen strawberries with
no sugar added
2 egg whites
sugar substitute to 1/4 c. sugar
1/4 c. sugar
1 T. lemon juice
1/8 t. salt
1 c. frozen whipped topping,
defrosted
9 in. baked pie shell
1 egg
3/4 c. flour
1/2 t. salt
1/8 t. pepper
1 c. tomato sauce
2 t. dehydrated onion flakes
4 oz. mozzarella cheese
1/2 c. oregano
1/2 c. steamed vegetables
(optional)
In a food processor or blender
whip together the frozen straw-
berries, egg whites, sugar, sugar
substitute, lemon juice and salt.
Continue whipping about 4 or 5
minutes until mixture is thick
and completely blended. Pour
into a large bowl. Gradually fold
in the whipped topping and then
pile it into the prepared pie shell.
Freeze several hours or over-
night. Serves 8
Preheat oven to 425 degrees.
© Eileen Goltz 1994
PIZZA SNACK
(lite on the cheese
and no oil!)