DIET page 128

...An Rx For Wellness In 1995

An Investment In A Healthy Business Future
Begins With This December 30th
Pull Out And Save Special Section

Jewish News readers care about their health — and that of their family. They exercise. They diet.
From clothes to cosmetics. Eye wear to the latest medical techniques. They want to look and feel
good.

HEALTH MATTERS will deliver them to you ... an extremely attentive audience at the time of year
when they are most receptive to your advertising messages. This pull out and save section will be
welcomed into 20,000 Jewish News reader households on December 30. Also, bonus copies will be
distributed to doctor's offices, health care facilities and other high-visibility locations.

According to the nationally respected Simmons Market Research Bureau, Jewish News readers are
incredibly loyal, with 93% reading EVERY issue. And they're not just skimming. They typically
spend more than an hour with The Jewish News each week. Your advertising information is noticed,
and welcomed.

And with mean incomes in excess of $107,000, Jewish News readers have the ability to purchase the
goods and services needed to keep them — and their loved ones — "in the pink."

The editorial lineup? It'll include fun stories, like "How I Stay Fit" and an interactive health page of
games and tips for kids. It'll also include compelling stories, such as how to cope when a spouse is
chronically ill and the future of skilled nursing homes in metropolitan Detroit. There'll also be mini-
profiles of some incredible volunteers who've devoted time, energy and creativity to the health care
field.

Place in saucepan with 4 cups
water. Cover and bring to boil.
Reduce to simmer and cook 30
minutes or until rice is "chewy"
tender but not soft. Drain and
transfer to bowl. While rice is
cooking cover bulgur with boiling
water to about 1/2-inch above the
bulgur. Let stand 20 minutes,
then drain. In large bowl, com-
bine cooked wild rice, bulgur,
scallions, cilantro, lemon juice,
vinaigrette dressing, cumin, and
currants. Season to taste with
salt and pepper. Serve hot or cold.
Serves 4.

SWEET WHEATBERRY
SALAD
(Parve)

(Wheatberries are available in
health food stores, cheap at less
than $1 per pound. Blanchard &
Blanchard kosher Spa Dressings
are available in supermarkets.)

1/2 cup wheatberries
cold water to cover
1-1/2 cups jicama (a crisp, sweet
vegetable similar to rutabega),
cut julienne
1/2 cup cilantro, coarsely
chopped
1/2 cup dried cranberries
1/4 cup or more Honey Dijon Spa

wh

wheatberries
eatberries in bowl and
cover with cold water to about 1
inch above the berries. Soak
overnight in refrigerator. Drain
and place in saucepan with 3
cups cold water. Bring to simmer
over medium heat. Cover and
cook 30 minutes or until wheat-
berries are soft and chewy. Drain
and transfer to mixing bowl. Add
jicama, cilantro, cranberries and
enough dressing to moisten.
Serve at room temperature in let-
tuce or red cabbage-lined bowl.
Serves 4.

That's why HEALTH MAI I ERS to you, and your business.

For additional information, please contact your Jewish News account executive or Danny Samson at
(810) 354-6060.

Issue Date: December 30,1994
Advertising Deadline: December 14, 1994

THE JEWISH NEWS

27676 FRANKLIN ROAD, SOUTHFIELD
FAX: (810) 354-1210 OFFICE (810) 354-6060

Cr)

LL1

C/)

LLJ

CD
CC

LL/

Come See
What's in Store!

FABULOUS SHOPS IN ONE
PERFECT LOCATION!

Q: What investment offers

corn petitive rates

great tax advantages

complete safety

UJ

H-

130

A: U.S. SAVINGS BONDS

THE GREAT AMERICAN INVESTMENT
1-800-US-BONDS

SENSATIONAL TOMATO
SANDWICH
(Dairy)

1 teaspoon Dijon-style mustard
1 tablespoon softened butter
2 thick slices 7-grain bread,
toasted
1 large beefsteak tomato, cut in
1/4-inch thick slices
garlic powder to sprinkle
2 red radishes, thinly sliced
6 fresh basil leaves or 1P2
teaspoon dried basil
1/3 cup alfalfa sprouts
fresh ground pepper

Mix mustard and butter to a
smooth consistency. Spread half
this mixture on one slice of bread.
Arrange tomatoes over to cover
bread, overlapping if necessary,
then sprinkle lightly with garlic
powder. Top with radishes, basil,
alfalfa sprouts and a sprinkling
of pepper. Spread butter mixture
on remaining bread slice, place
on top, pressing lightly. Cut in
half with sharp knife. Serve at
once. Makes 1.
Note: Use margarine instead
of butter, and parve bread, to
make the sandwich parve.

©1994 ETHEL G. HOFMAN