DIPS Hommus Tahini SALADS Taboule Stuffed Grape Leaves Loubieh Baba Ghannouj Musakaa OASIS MEDITERRANEAN • ASK ABOUT OUR BANQUET CATERING CALL 313-998-1927 CUISINE FOR A LISTING OF STORES OUTSIDE THE METRO AREA tP TRIMMINGS page 116 bowl, combine the powdered sug- ar, cream, softened margarine, vanilla and salt. Stir until smooth. Spread on each warm cookie. Cookies may be dusted with sifted cinnamon or apple pie spice, if desired. Makes 36 cook- ies. I just couldn't resist sharing one recipe for leftover turkey. PUMPKIN CORNBREAD (PARVE) Look for your favorite Mediterranean foods certified kosher by the internationally known symbol © AVAILABLE AT THESE FINE STORES: WESTBORN FRUIT MARKETS VIC'S QUALITY FRUIT MARKET SHOPPING CENTER MARKET •Woodward Ave. in Berkley, •Southfield Road in Beverly Hills LOCATIONS •Michigan Ave. in Dearborn •On Orchard Lake Road in BETTY'S GROCERY STORE West Bloomfield, FOOD EMPORIUM •Woodward Ave. •12 Mile Road & Coolidge in Berkley, •On Greenfield Road in Southfield in Birmingham VITAL FOODS GOOD FOOD COMPANY •Orchard Lake Road & Maple West Bloomfield •On Livernois in Troy, •Ford Road in Canton UNIQUE KOSHER •Greenfield Road in Southfield HOLLYWOOD MARKET •North Main Street in Royal Oak NATURAL ALTERNATIVE HEALTH FOOD •Haggerty and 14 Mile THE FOLLOWING LOCATIONS MIMER •Fourteen Mile and Coolidge, •Maple and Haggerty •8 Mile and Haggerty AMERICAN BULK FOOD STORES •Orchard Lake Road in West Bloomfield, •Michigan Ave. in Dearborn •West 14 Mile at Haggerty, •North Center Road in Northville FRESH CHOICE MARKET •Livonia NINO SALVAGGIO'S INT'L MARKETPLACE •Middlebelt Road in Farmington Hills BABYLON ETHNIC FOOD •Maple and Orchard Lake Road West Bloomfield Group Apartments for the Elderly A Jewish Family Service Program Since 1979 • Luxurious apartments, with private bedrooms, for shared living. • Supportive care provided by Geriatric Care Workers and Social Workers. If someone you know desires a family-like setting, please call Jan Bayer at 559-1500. THE DETRO Fi) JEWISH FAMILY SERVICE 118 Endowed by the Coville-Triest Family Foundations. Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354-6060 1 1/2 cups flour 1 1/4 cups cornmeal 1 teaspoon cinnamon 1/2 teaspoon ginger 1 1/2 teaspoons salt 1/2 teaspoon baking soda 1 tablespoon baking powder 1/3 cup margarine, room temperature 3 eggs 1 cup cooked pumpkin 8 oz. whole berry cranberry sauce 2/3 cup finely chopped pecans Grease and lightly flour a 9-by- 5-inch loaf pan. In a medium bowl, combine the flour, corn- meal, cinnamon, ginger, salt, bak- ing soda and baking powder. Set aside. In a large bowl, cream the margarine and eggs with electric beaters. Add the pumpkin and cranberry sauce. Blend in the dry ingredients and pecans, mixing until just moistened. Pour into loaf pan. Bake at 350 degrees for about 1 hour, or until tests done. Makes 8 servings. TURKEY CREOLE (MEAT) 1/2 cup chopped green pepper 1/2 cup chopped celery 1/4 cup chopped onion 1 tablespoon margarine 1 tablespoon flour 16 oz. canned chopped tomatoes 1 teaspoon sugar 112 teaspoon salt 1/4 teaspoon garlic powder 1 bay leaf dash of pepper dash of bottled hot pepper sauce, optional 2 cups diced or shredded cooked turkey cooked rice — enough for 6 servings In a large skillet, saute green pepper, celery and onion in mar- garine until tender. Add flour and stir. Add tomatoes, sugar, salt, garlic powder, bay leaf, pepper and hot pepper sauce. Cook un- til thickened and bubbly. Add turkey and cover, simmering for 5-10 minutes. Makes 4-6 serv- ings. E Healthful, Hearty Chanukah Fare EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS I f you're like me, you've always celebrated Chanukah with a hearty dose of anything and everthing that's fried. Everyone else thinks that this is the Festival of Lights; I call it the Carnival of Clogged Arter- ies. My metabolism, that part of my body that laughs hysterical- ly every time I get onto a scale, thinks my zaftig figure has had enough doughnuts. It stores every gram of fat that makes its way to my stomach. So, after years of fighting the battle of the bulge, I've come to terms with the fact the eight days of eating all the lathes smothered in apple sauce and sour cream that I want are gone forever. (I never really had days like that, I just like to pretend). Ok, for tradition's sake, I guess a few latkes and other Chanukah stuff won't be too bad for me. I just have to get rid of some of the calories. The compromise that I've come up with is to put my favorite recipes on a diet and come up with some "new" recipes that use different ingredients and have a lower fat content. I refuse to sacrifice taste for my waist so I had to get cre- ative. I have to tell you that I suprised myself. These dishes are really good. Ok, so it's not exact- ly the same as chowing down on 1/2 dozen dreidel cookies covered in frosting or stuffing myself with chocolate coins, but it sure is close. RICOTTA LATHES 15 to 16 ox. part skim ricotta or dained low-fat cottage cheese 4 large eggs 6 T. flour 2 T. margarine, melted 1 to 2 T. sugar 2 t. vanilla Put all the batter ingredients in a food processor (steel balde) or blender. Process in batches if necessary. Process until the bat- ter's smooth, like a thick cream. (This batter will be thinner than most pancake batters). Spray griddle with cook- ing spray (you can add a little margarine or butter if you wish).