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Cans Vegetarian Recipes And Low-Fat, Too PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS A new edition of Mollie Katzen's Still Life With Menu Cookbook has just been published by Ten Speed Press.The new edition has added more of her beautiful, full- color original art that made the first best selling edition such a treasure. The book presents more than 200 vegetarian recipes organized into full menus. Each menu is bro- ken down into useful "do ahead" notes to address the needs and concerns of busy working people who want to cook and eat deli- cious, healthy food, but don't know how to fit it into their complex schedules. The book walks the reader step-by-step through menus from many different cul- tures—appetizers, main dishes, side dish- es and desserts. Also included in the book are pasta dinners, easy and exotic stir- fry dinners, vege- tarian barbecues and vegetarian seders. The recipes in the new edition have all been re-tested to reduce the fat content even further than before and to provide more vege- tarian option for those readers who wish to reduce or eliminate their dairy and egg intake. Below are some recipes from the book that can be prepared in accordance with the Jewish di- etary laws: CHINESE BROCCOLI SALAD WITH WALNUTS 1 tablespoon minced garlic 1/3 cup walnut oil 1 tablespoon sesame oil 1 tablespoon soy sauce 1 teaspoon salt 2 tablespoons fresh lime juice 1/3 cup rice vinegar 1 tablespoon minced fresh ginger 2 bunches broccoli, about 1 pound each 6 ounces mushrooms 1 1/2 cups toasted walnut halves PHOTO © GLEN CALVIN MOON INNOVATIVE DESIGN CUSTOM CABINETS FOR HOME OR OFFICE MANUFACTURED ON OUR PREMISES From concept to reality, our custom designs, expert craftsmanship and quality installation suit your specific needs. Our custom cabinets and furniture will enhance your surroundings. (810) 624-7 300 Showroom Hours: Monday-Friday 1 1-5, Saturday 1 1-3 or by appointment 3160 Haggerty Rd. • West Bloomfield • 48323 A Perfect Family Gift... A Subscription to the Jewish News. 810-354-6620 Combine the first 8 ingredients in a large bowl. Cut the broccoli into spears ap- proximately 2 inches long, and steam until just tender and bright green. Rinse immediately under cold running water, and drain well. Refrigerate in an air- tight container. Clean the mushrooms and re- move the stems. Add the caps, whole and uncooked, to the mari- nade. Mix well, cover, and chill. Stir the broccoli into the mari- nade within 15 minutes of serv- ing. Sprinkle the walnuts on top at the very last minute. Makes 6 servings. CREAM CHEESE- WALNUT COOKIES 1/2 cup butter 1/2 cup (packed) brown sugar 1/2 half an 8-ounce package softened cream cheese 1 egg 1 teaspoon vanilla extract 1 1/2 cups unbleached white flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1 cup ground walnuts (ground to a coarse meal in a food processor or blender, using quick spurts) 1/2 teaspoon cinnamon Cream together butter, sugar, and cream cheese at high speed with an electric mixer. When the mixture is light and fluffy, add the egg and beat for a few more minutes. Stir in the remaining in- gredients and mix well. Cut a piece of aluminum foil approximately 10x13 inches. Place the dough in a strip down the center of the foil, and mold it with your hands (flouring them if necessary) to form a log approximately 12 inches long and 2 inches in diameter. Roll up the dough with the foil, wrap- ping tightly as you roll. Refriger- ate for several hours, or, if you are in more of a hurry, put it in the freezer, where it will chill ade- quately in about 30 to 40 minutes. Preheat the oven to 400°. Slice the cold dough at 1/8-inch inter- vals (or as close to that as possi- ble), and place the cookies fairly close together on an ungreased cookie sheet. Bake for 12 to 15 minutes, and remove immediate- ly to a cooking rack for ultimate crispness. Makes about 4 dozen. CHAPPATIS 1/2 cup whole wheat flour 1 1/2 cups unbleached white flour (plus a little extra for kneading) 1/2 teaspoon salt 1 cup water 2 tablespoons melted butter Combine flours and salt in a medium-sized bowl. Make a well in the center and add the water. Stir to combine, then turn the dough out on a floured surface and knead for about 5 minutes. Divide the dough into 8 equal parts. Make each into a ball, then roll into a thin circle with floured rolling pin. Heat a griddle or cast-iron skil- let and brush with melted butter. Add as many Chappatis as you have room for. Brush the top sur- face of the Chappatis with more butter. Cook on each side over medium heat for just a minute or two, or until light brown blisters VEGETARIAN page 114