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 nvi5 EVERYDAY LOW PRICE! ELITE KOSHER FOR PASSOVER CHEWING GUM (Peppermint & Spearmint) $ 499 Orange & Pekoe Cuts Aivi $699 nvn5 PER PASSOVER TIN ELITE Assorted Styles of COFFEES from $3 99 --)Nyi nvi5 GILBOA Assorted Pickles Olives and Garden Mixed Vegetables! from$249 nv95 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 nvn5 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.