Food KIDS FLY FREE How'd you like to get away from it all? For just $50 a month, you can spend an entire year at a state-of-the-art health club. And if you join during December 1994, your entire family gets a free general membership. So, if you're ready to get away from over-priced, under-equipped clubs, join the JCC Health Club. mi l A MONTH JV ... OR LESS* Cc HEALTH CLUBS Voted #1 in Member Satisfaction Call (810) 661-7622 or (810) 967-4030 * Must not have been a JCC Health Club member in the past year. Some restrictions apply. vo. 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. pl If someone you know desires a family-like setting, JEWISH please call Jan Bayer at 559-1500. FAMILY SERVICE Endowed by the Coville-Triest Family Foundations.. Next time you feed your face, think about your heart. 104 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 WERE FIGHTING FOR YOUR LIFE Easy Recipes For The Day After EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS ell, the granddaddy of all party nights, New Year's Eve or December 31st if we're being tech- nical, is coming and what I want to know is... are you ready? I'm not talking about your party plans for the big night. I just want to know if you thought about what your stomach will feel like the day after all that partying. Face it, after putting your body through its once a year, late night, obstacle course of physical and gastronomic loop de loops, your entire system has got to be on party animal overload. Nobody wants to spend any time in the kitchen making food after a night of the high life. All you really want is to plop on the couch, turn on the boob tube and veg out. If you feel like inviting a few fellow sufferers from the party that was to join you, call it a Re- cuperation Party and have every- one bring his favorite hangover remedy. Some will feel well enough to eat so you'll have to feed them. Prior planning is a must for this kind of party. The key is to have everything you think you might like prepared a day ahead of time so all you have to do is open the fridge, pop the stuff in the oven or on the table and try to relax. The following recipes are sim- ple, not too spicy (got to be care- ful of that stomach) and taste actually improves if you let them sit over night. You can feed a crowd and nurse your head at the same time and never even have to leave the comfort of your ice pack. TURKEY AND WILD RICE SALAD 1 10 oz. pkg. frozen long grain white and wild rice 2 c. cooled turkey, shredded or cut into cubes 18 oz. can water chestnuts, drained and chopped 1 carrot, shredded 1/4 c. chopped celery 2 T. chopped green onions 2 c. chopped red or green pepper 1/4 c. mayonnaise 1 T. vinegar 1 t. dried tarragon 1/4 t. salt 1/8 t. pepper tomatoes each slice. Makes 6 servings. LAYERED VEGETABLE AND "MOCK CRAB" SALAD 5 c. torn lettuce 1/4 c. chopped onion 1/2 c. mayonnaise 1/4 c. sour cream 1 T. sugar 1/4 c. chopped celery 1/4 c. chopped green pepper 1/2 c. green peas, frozen thawed 8 oz. "Mock Crab", cut into medium size pieces 3 oz. shredded cheddar cheese 2 T. bacos In an 8 in. square (1 1/2 qt.) baking dish or medium bowl, place the lettuce in the dish and then top with onion. In a small bowl, combine mayonnaise, sour cream and sugar, blend well. Spoon half "Mock Crab" over mayonnaise mixture. Spread re- maining mayonnaise mixture over top. Sprinkle with cheese and bacos. Cover and refrigerate for at least 8 hours. Serves 6. You can double this recipe as well as substitute "Mock Shrimp". WHITE TURKEY CHIIlI 1 T. oil 1/2 c. chopped onion 1 stalk of celery, thinly sliced 1 (14 1/2 ox.) can chicken broth 2 c. chopped turkey 1 (151/2 oz.) can great northern beans 1 (11 oz.) can corn, not drained 1 (4 oz.) can diced green chiles (optional) 2 t. cumin 1/4 t. hot sauce 1 T. parsley Saute onion and celery in oil in a sauce pan. Cook until vegeta- bles are tender. Add remaining ingredients except parsley. Blend well. Cover and cook 10 to 15 min. or until heated throughout, stirring occasionally. Let cool and refrigerate. To serve, heat throughout, stirring occasional- ly. Ladle chili into bowls, sprin- kle with parsley. Serves 6. This recipe can be doubled or tripled. Cook rice as directed on pack- age, cool. In a medium bowl, com- bine rice, turkey, water chestnuts, carrots, celery, red pepper, and green onions. In a small bowl, combine mayonnaise, vinegar, salt and pepper. Mix well. Pour over salad, mix gently and refrigerate at least 4 hours. To serve, slice tomatoes thickly and put a scoop of salad on top of ()Eileen Goltz 1994