0 O 1 1 1/ 1[ 4 • RAMBAM DIET page 126 40' :1 es- , ,44 ‘ ■ 111/111 1 8 ( 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 S 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