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BUY DIREC
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s SATISFACTION GUARANTEED!
Head-Healthy Cuisine
USDA INSPECTED ... WESTERN GRAIN FED BEEF!
ETHEL G. HOFMAN FOOD EDITOR
WHOLESALE CUT
BONELESS
I
t's a fact. More than 56 million
Americans, one in five, have
some form of cardiovascular
disease. According to the
American Heart Association, it's
the No. 1 killer in America.
Diet plays a key role in good
health. Experts urge us to follow
the four-level Food Guide Pyra-
mid for healthful meal planning.
For most of us, that means six to
11 servings from the bread, cere-
al, rice and pasta group at the
base of the pyramid. The fruit
and vegetable group is on the
next level with a recommended
three to five servings of vegeta-
bles and two to four servings of
fruit. The next level includes
dairy products, meat, poultry and
fish, with fewer servings need-
ed to meet nutrient needs. These
foods should be used as a garnish
rather than a main part of the
meal.
At the tip of the pyramid are
fats, oils and sweets, foods to be
used sparingly since they
are calorie-rich and nutrient
poor.
TOP SIRLOIN
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12 LB AVG.
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FULLY TRIMMED - RETAIL CUT
BONELESS
FAMILY SIZE PACKAGE
BONELESS
BLUE RIBBON
FRESH GRADE A
BOTTOM
CHICKEN CORNED BEEF RO UND
DRUMSTICKS
• SMOKED SALMON
• SMOKED WHITEFISH
• SMOKED CHUBS
'3.99'1 b.
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$ 1.99 lb.
TOP SIRLOIN
STEAKS
YOUR CHOICE
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BRISKET ROAST
55¢ lb.
$
$ 1.981b.
5-8 lb. FAMILY PKG.
1b.
1
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GRAIN FED BEEF
FLAT CUT
FRESH FRUITS and VEGETABLES
GOLDEN RIPE
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BANANAS
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A $200.00 PURSE
FOR $22.50?
THOMPSON
WASHINGTON
ALL-PURPOSE
MICHIGAN U.S. #1
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PEARS
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GRAPES
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COME SEE US.
WHITE
SEEDLESS
$ 1
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lb.
CUDDLE UP WITH
SUGAR SWEET!
HAND-KNITTED
AFGHAN.
FARM FRESH
SCHMALTZ EXTRA LARGE
HERRING EGGS
$2.79 lb 59¢
$1.971b.
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In Orchard Mall
West Bloomfield
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Toss chicken in chopped herbs,
season lightly with salt and pep-
per and grill, 3-4 minutes on each
side.
Prepare dressing by whisking
all ingredients together. Combine
vegetables with mesclun mix.
VEGETAB LE
TIMLBALES
Toss with most of the vinaigrette
(D airy)
dressing, reserving about 4 ta-
3/4 cup carrots, sliced about 1/4-
blespoons. Divide onto 4 plates.
inch thick
Top each with a grilled chicken
3/4 cup cauliflower florets
breast and drizzle with reserved
1 egg
vinaigrette.
4 egg whites
1/3 cup breadcrumbs
Serves 4.
2 tablespoons grated onion
To blanch vegetables —
Note:
1/3 cup grated cheddar cheese
Cook types of vegetables sepa-
(may be reduced fat)
rately in boiling, lightly salted
1/3 cup skim milk
1/4 teaspoon salt
water for 2 3 minutes. Vegeta-
pinch pepper
bles should still be crisp.
Preheat oven to 335 degrees. Drain well. Immediately run un-
Spray a tray of 6 muffin tins with der cold water to retain color and
non-stick vegetable spray. Set stop further cooking. Use as
aside. Cook carrots and cauli- above.
flower in boiling water until ten-
der but still slightly crisp (10-15
CHICKEN GALANTINE
minutes). Drain well. Chop fine-
(Meat)
ly in food processor. Turn into 2 pounds boneless chicken
breast, cut in 2-inch chunks
mixing bowl. Whisk egg and egg
whites until light and frothy and 2 egg whites
1 small carrot, finely diced
add to vegetables.
small red onion, finely diced
Stir in remaining ingredients. 1/2
1/2 small red pepper, finely diced
Pour mixture into prepared muf- 1/2 small green pepper, finely
fin tins. Place muffm tray in a
diced
roasting pan. Carefully pour hot 3 pieces bread, crusts removed
water into the pan to come about 1/2 cup vegetable broth
teaspoon cracked red pepper
halfway up the outside of the 2 1 teaspoons
poultry seasoning
muffin tray. This prevents the 1/2 teaspoon white pepper
timbales from cooking too quick- 2 pinches salt
ly and drying out. Bake in pre- 1 quart vegetable broth
Grind chicken in food proces-
heated oven for 35 minutes or
until centers feel slightly firm. sor until smooth. Soak bread in
Cool for about 10 minutes before vegetable broth until soft and
removing. May garnish with mushy. Add to chicken. Add re-
browned bread crumbs. Makes maining ingredients, except for
1 quart vegetable broth, and mix
6.
well. Roll mixture into a log
GRILLED HERBED
shape. Wrap first in plastic wrap,
CRUSTED CHICKEN WITH then in aluminum foil. Place in
WINTER VEGETABLE
simmering broth. Cover, return
SALAD AND CRANBERRY to simmer and cook 40 minutes.
VINAIGRETTE (Meat)
Cool before unwrapping. Serve
4 boneless, skinless chicken
sliced
with seasoned croutons and
breasts
salad. Serves 6-8. ❑
about 1/3 cup mixed chopped
-
WE'LL SHOW
DELI • DAIRY • GROCERY
• LIPARI OLD-FASHIONED HARD SALAMI
• SMOKED HONEY TURKEY BREAST
• DAIRY FRESH YELLOW MUENSTER CHEESE
CHUNK ONLY
„
.
WANT TO CROCHET
NATURE'S PERFECT FOOD!
.:,..,-.•
• .
herbs (any mixture of parsley,
thyme,
basil, tarragon, oregano,
rosemary, chives)
For vinaigrette: 1/2 cup
raspberry vinegar
1/2 cup extra virgin olive oil
1 tablespoon shallots, chopped
fine
2 teaspoons garlic, chopped fine
1/2 cup dried cranberries
For salad: 1 butternut squash,
cut julienne and blanched 1
bunch (about 3/4 pound)
asparagus, cut into 1/2-inch
diagonals and blanched 1 bulb
(about 1/2 pound) jicama,
peeled and cut julienne
1 chayote squash*, peeled, cut
julienne
1/2 pound mesclun mix (baby
lettuce mix)
* chayote squash is round or
pear-shaped, skin is generally
apple-green and scmetimes
covered with soft prickles. The
large seed is edible, very tender
with flavor like a lima bean.
A