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RAMBAM DIET page 126
40' :1
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1 teaspoon prepared
chopped
garlic
2 tablespoons chopped fresh
basil or 2 teaspoons dried
1/2 small green bell pepper,
seeded, halved and cut in thin
strips
fresh ground pepper to taste
1/4 cup parsley, coarsely chopped
IhVir
(formerly Oak Farms)
SUPER SPECIALS
ALL NATURAL
BEEF
GRADE A FREE RANGE
SKIRT
STEAKS
55!
18 1 ) 9
CnvihEthiS
Limit 4 Please
HY'S
"Fresh From The Mill"
FLORIDA
SUNBURST
u\O-
TANGERINES APPLE CIDER
10F OR
11 79
VINE RIPE
EXTRA-LARGE
3
TOMATOES
SOUTHE RN
YAMS
5 8
Gallon
!b.
3 ?a mt;
PORTERHOUSE
B
SHORT RIBS
CHICKEN
A Gallon LIVERS
FRESH
IN-STOR E
T
#82 4:pzi GROUN DTURKEY
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BORDEN'S
MILK
DANNON
• Homo
• 2%
• Skim
Fruit on the Bottom
YOGURT
$
F
0
I 99
lb.
Oak Park Meat Department Now Open.
You'll come in for our prices and come
back for our quality. Guaranteed.
Prices Good Thru 11-7-94
N
1-696
Cattleman's
g
UPTOWN FARMINGTON PLAZA
OAK PARK PLAZA
8 Mile
N
31550 GRAND RIVER • 471.3210
23101 COOLIDGE • 546 4355
9 Mile
-
OPEN 7 DAYS TO THE PUBLIC
PERSONAL CHECKS AND FOOD STAMPS ACCEPTED
catdemaris
eo,
Grid River
mri
TRUST YOUR NEXT CATERED AFFAIR TO THE FINEST KOSHER CATERER
We Cater At
Most
Synagogues,
Temples,
Hotels
and the Halls
Of Your
Choice
CLASSIC CUISINE
Approved by Council of Orthodox Rabbis
128
PHILIP TEWEL
Food and Beverage Director
1/4 cup olive oil
MUSTARD-GARLIC
1/2 teaspoon salt
BREAD
1/4 teaspoon white pepper
(Dairy - low fat)
1 teaspoon dried oregano
Spread Dijon-style mustard 1 cup chicken broth
over cut surfaces of halved Ital- juice and grated rind of 1/2 small
ian rolls. Sprinkle with garlic 1 lemon
pound fettuccine, cooked and
powder, parmesan cheese and
drained according to package
paprika. Broil under preheated directions
broiler until browned at edges. 2 cups cooked chicken, diced or
cut in bite-size pieces
Watch carefully. Serve hot.
1/4 cup toasted pine nuts
6 Sib!
3-5 lb. pkg.
(313) 661-4050
Farrnington Hlls, Michigan
BIRMINGHAM
1489 S. Woodward
646-8477
ROCHESTER HILLS
3140 Walton Blvd.
375-9707
4 medium yams or sweet
potatoes
walnut or vegetable oil
cinnamon sugar to sprinkle
Scrub yams. Do not peel.
Pierce
each several times with
Heat oil in saucepan. Add
tortellini and onion and stir con- sharp pointed knife. Wrap loose-
stantly over high heat, until ly in paper towels and cook in mi-
tortellini is golden. Add tomatoes, crowave, 18-20 minutes on high
juice, green beans, mushrooms, until soft when pressed. Cool
parsnip and corn. Bring to sim- slightly. Preheat broiler. Oil broil-
mer over medium heat. Cover er pan or spray with non-stick
and cook for 5 minutes. Add gar- vegetable spray. Cut each yam
lic, basil, bell pepper and pepper into quarters. Brush generously
to taste. Simmer 5 minutes with oil and sprinkle with cinna-
longer until tortellini is cooked mon sugar. Broil 2-3 minutes in
and vegetables are still crisp but preheated broiler until edges are
tender. Just before serving, stir nicely browned.
Serves 4.
in parsley.
Serves 4-6.
FETTUCCINE WITH
Serving suggestion: Serve with
CHICKEN AND LEEKS
toasted mustard-garlic bread and
(Meat)
parmesan cheese to sprinkle.
4 leeks
FLANKEN
BEEF
,
OVEN-ROASTED
CINNAMON YAMS
(Parve)
3-BEAN TURKEY CHILI
(Meat)
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, thinly sliced
32-oz. can crushed tomatoes,
undrained
8-oz. can tomato sauce
2 tablespoons chopped fresh
basil or 2 teaspoons dried
1 tablespoon chili powder
1 tablespoon chopped garlic
1 teaspoon salt
1/8 teaspoon red pepper flakes
1 can (8-oz) chickpeas, drained
1 can (14-1/2-oz.) kidney beans,
drained
1 can (14-1/2 oz.) black beans,
drained
1/4 to 1/2 cup tomato juice or
chicken broth
salt to taste
Cut root end and dry green
ends off leeks. Cut in half length-
wise and wash well to remove grit
and sand. Pat dry and cut into f-
inch pieces. Heat oil in large skil-
let over medium heat. Add leeks,
salt, pepper and oregano and
saute until leeks are soft, about
5 minutes. Add chicken broth,
lemon juice and grated rind. Sim-
mer 2-3 minutes longer. Add
cooked fettuccine to leek mixture.
Gently stir in chicken. Correct
seasonings. Transfer to serving
dish and sprinkle with pine nuts.
Serves 4 to 6.
To toast pine nuts: Spread on
small baking tray or toaster oven
tray. Place under broiler or in
toaster oven to toast. Watch care-
fully — they only take 1-2 min-
utes depending on how long
broiler has been preheated.
WILD RICE AND
BULGUR WITH
CURRANTS
(Parve)
(This recipe was created when
I needed to extend a cup of wild
rice to serve 4 drop-in guests.)
1 cup wild rice
4 cups water
1/2 cup bulgur wheat
boiling water to cover
2 scallions, coarsely chopped
1/2 cup cilantro, coarsely
chopped
3 tablespoons lemon juice (about
1 large lemon)
1/4 cup prepared vinaigrette
dressing
1 tablespoon ground cumin
1/3 cup dried currants or raisins
salt and pepper to taste
Heat oil in large,_ heavy
saucepan over medium heat. Add
turkey and onion and cook to
brown nicely. Stir in crushed
tomatoes, tomato sauce, basil,
chili powder, garlic, salt and red
pepper flakes. Cover and simmer
15 minutes. Add chickpeas and
beans. If too thick, add a little
tomato juice or broth. Bring to
Wash rice in cold water and
boil. Season to taste with salt.
Serve over cornbread or toasted pick out any grit or sediment.
whole wheat rolls. Serves 6-8.
DIET page 130