IMPORTED FOODS
The Finest Imported Foods From Around The World
27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrop Village, Mi • (810) 552-9898 • Fax (810) 552-9815
Products Below Are
Kosher for Passover and
From The Land of Israel!!
778
PRESERVES
(Orange, Apricot, Blackberry,
Strawberry and More!)
CARMEL
Kosher for Passover
PURE
GRAPE JUICE
(Muscat or Rose)
49
$3
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EVERYDAY LOW PRICE!
ELITE
KOSHER FOR PASSOVER
CHEWING GUM
(Peppermint & Spearmint)
$ 499
Orange & Pekoe Cuts
Aivi $699
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PER PASSOVER TIN
ELITE
Assorted Styles of
COFFEES
from $3
99 --)Nyi
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GILBOA
Assorted Pickles Olives and
Garden Mixed Vegetables!
from$249
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BOX OF 20 PACKS
ELITE
ASSORTED GIFT CHOCOLATES
• Chocolate Coated Orange Peels
• Splendid Chocolates (milk or bittersweet)
• Tel Aviv Milk Chocolate Pralines
from $
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
C
andida albicans, common-
ly known as yeast, ordi-
narily live in harmony with
the "good bacteria" that aid
digestion.
But antibiotics, hormones,
birth control pills, and steroids
can suppress acidophilus, allow-
ing yeast to grow unchecked,
creating a variety of symptoms
form exhaustion, depression,
anxiety and weight gain to sore
throats.
Gourmet author, chef and for-
mer sufferer Helen Gustafson
has joined forces with nutrition-
al consultant Maureen O'Shea
and has produced a comprehen-
sive and easy-to-use manuel for
coping with candida.
The book, The Candida Direc-
tory and Cookbook, contains pre-
scribed and non-prescribed
antifungal medications, recipes
and meal plans. A food directory
is also included and contains a list
of nutritional supplements, mail
order food sources, and a candida
network.
The book is published by Ce-
lestial Arts Publishing, Berkeley,
Calif. Below are some recipes
from the book for those afflicted
with Canclida Albicans:
CHICKEN WITH
ROASTED RED PEPPERS
BOX OF 0 PACKS
EARL GRAY
TEAS
Eating Well
Without Much Yeast
iNao
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Serves 4
oil for the pan
1 whole chicken cut into
small pieces or 2
whole chicken
breasts, quartered,
trimmed of extra skin
(8 pieces)
2 7-ounce jars roasted
red bell peppers
Preheat oven to 375 de-
grees. In a heavy frying pan,
heat enough oil to cover the bot-
tom, or spray pan with oil before
heating over medium-high heat.
Lightly brown the chicken pieces
on all sides. Pour the peppers and
juices over the chicken. Cover
pan, transfer to the oven, and
bake for 45 minutes.
HOT CORN CEREAL
1% cups water
'A cup uridegerminated cornmeal
1 % teaspoon salt
butter (optional)
Hundreds of ISRAELI products for
all of your kitchen needs!
120
• Olive Oils
• Dries Fruits
• Nuts
• Chocolates
• Spices
• Cheeses
• Coffees
• Breads
• Teas
• Pastries
• Frozen Foods
• Many More!!
BREAKFAST POPCORN
114 tablespoons olive oil
1 teaspoon butter
'4cup plain popcorn (organic)
butter and salt to taste (optional)
Put olive oil and butter into a
heavy 2-quart pot (with lid) over
medium-high heat and toss in a
kernel of corn. When it pops, add
the rest of the popcorn, cover the
pot and lower heat. Keeping the
lid on tightly, move pot back and
forth continuously, until popping
stops. Transfer popcorn to bowl
and add a little melted butter and
salt, if desired. Serves 1.
OLD FASHIONED BAKED
POTATO DINNER
1 large baking potato
1 to 2 tablespoons butter or oil, to
taste
2 sardines, packed in water or
oil, flaked and/or
14cup broccoli flowerets
salt and pepper to taste
Preheat oven to 400 degrees.
Thoroughly wash potato and
prick several times with a fork.
Bake in oven unwrapped on rack
for 40 minutes to 1 hour, or until
done. Remove potato from oven
and cut open. Add the butter or
oil, sardines, broccoli, and salt
and pepper to taste. Wrap pota-
to in foil and return to oven for 10
minutes to let flavors meld.
Serves 1.
WILD RICE SOUP
2 cups cooked wild rice
32-ounce can or chicken or
vegetable broth
4 ounces canned salmon
lemon juice to
taste
Simmer all
ingredients to-
gether for no
more than 20
minutes. Sprin-
kle lemon juice
on top before
serving. Serves 2-4.
YOGURT PANCAKES
2/3 cup teff or buckwheat flour
1/3 cup cornstarch
1 teaspoon baking powder
pinch salt
1 large egg
2 tablespoons vegetable oil
1/2 cup plain yogurt
1/2 cup water
Add 1/4 teaspoons nutmeg or
cinnamon to batter
Sift teff flour, cornstarch, bak-
In a medium saucepan, bring ing powder, and salt into a bowl.
water to boil. Add cornmeal In a separate bowl combine egg,
slowly to water and whisk with- vegetable oil, yogurt and water.
out stopping until lumps disap- Pour liquid ingredients over dry
pear. Add salt and bring to a ingredients and mix well. Heat a
boil, whisking or stirring occa- non-stick skillet over medium
sionally. When the cornmeal be- heat. Pour 2 tablespoons of bat-
gins to pull away from the sides ter for each pancake into pan,
of the saucepan, remove from making three or four at a time.
heat. Pour into a warmed cere- Cook 90 seconds on both sides, or
al bowl, top with butter and en- until golden brown.
joy. Serves 1.