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!)