I BUY DIREC A 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 „..,:. _;,_„,„ .. f„,„...,„,? ' 1 0 - 12 LB AVG. ,,,,.4 aitt 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. • ' $ 1.99 lb. TOP SIRLOIN STEAKS YOUR CHOICE 4 , y . BRISKET ROAST 55¢ lb. $ $ 1.981b. 5-8 lb. FAMILY PKG. 1b. 1 . 99 GRAIN FED BEEF FLAT CUT FRESH FRUITS and VEGETABLES GOLDEN RIPE _ ‘ \ - - . . . BANANAS :., . . , ., ._ ., 260 LB. te.. :' 2.. -=:" ., . .4 • 4 '. 4. A $200.00 PURSE FOR $22.50? THOMPSON WASHINGTON ALL-PURPOSE MICHIGAN U.S. #1 D'ANJOU POTATOES PEARS 2 LBS. GRAPES 990 *1.00 U.S. No. I .19 10 LB. BAG COME SEE US. WHITE SEEDLESS $ 1 You How. „.. lb. CUDDLE UP WITH SUGAR SWEET! HAND-KNITTED AFGHAN. FARM FRESH SCHMALTZ EXTRA LARGE HERRING EGGS $2.79 lb 59¢ $1.971b. OAK PARK & FARMINGTON LOCATIONS ONLY KEEP WARM As You KNIT! - ASK ABOUT GIFT DOZEN CyTLEMANS CERTIFICATES Rochelle Imber's Knit, Knit, Knit 855-2114 and Accents In Needlepoint LL ,ge. 7 4fi, ) .. , ,.,••• •1,;"•; 1 -.§1,04 U) 1 40r '' , o1116 • ...... - -451"1 -- - FRESHNESS & QUALITI GUAR.VNTEED OAK PARK 23101 COOLIDGE 31550 CRAM R11112 i!iTi;-RIAIAA "PuT7Frall)4riA13 t 1-696 Car t krna n FARMINGTON 13 a Mde 8 Male 4 lil'oli}g Mack Ave. . , .a = 180_0 LICK AVE EASTERN MARKET C • ,''. '7. e 9 41., ci- ,,, - - . a 2 6 3317 MIFF BIA.G. HANITRANICK 4 I 111 a gar A I Davison 11.- V , ,' Canal 3 E f -: 1.94 . Contemporary Designs 11300 TELEGRAlg 11400 23. i_26_ 1 * "IT TAYLOR 1-696 Goddard ...., . t • ,L . Eurela IIITTKS GOOD I/20/95 IIIKIII GII I/23/97 IN A 7 I) %IS TO THE Pt MAC PERSIA U, CIIII:CItS - t IS % - 11 ttiTERC WI) - 1'0111) St %III'S 1,11:(13111) 626-3042 In Orchard Mall West Bloomfield 1 7:► I 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