Create a Stir in Minutes.

Make this fabulous meal
in less than 20 minutes!

GINGER CHICKEN STIR-FRY

COOK lib. of chicken breast (cut into strips)
in 'A cup MIRACLE WHIP Salad Dressing in
large skiliet on medium-high heat until
chicken is no longer pink.

ADD 1 package (16 oz.) frozen mixed
vegetables or 3 cups fresh mixed vegetables.

STIR in 2 tbs. soy sauce, 'A tsp. garlic
powder, and IA tsp. ground ginger. Continue
cooking until vegetables are hot and
chicken is done. Serve over rice. Serves 4-6.

© 1995 Kraft Foods, Inc.

Best Price of the Year
BUTCHER FRESH

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ICKENS

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June 16 through June 22, 1995

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Distributed by: MORRIS KOSHER POULTRY (810) 545-7600

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Next time you feed your face, think about your heart.

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fat and cholesterol. The change'll do you good.

U American Heart Association

WE'RE FIGHTING FOR YOUR LIFE

THE
JEWISH
NEWS

1-810-354-6620

Delightful
Cruise Eating

PHYLLIS STEINBERG
SPECIAL TO THE JEWISH NEWS

One of the most difficult ingre-
dients to substitute is "butter"
when trying to prepare pastries
that are lower in fat, according
to Claus P. Smatzny, executive
chef, aboard Regal Cruise Line's
MV Regal Empress.
"If you don't use butter and
cream in pastries, they just don't
taste the same. You have to be
creative," Chef Smatzny said.
For Chef Smatzny, cooking for
hundreds of passengers is no big
deal but pleasing those hun-
dreds of people is not that easy.
"It's difficult to cook for so
many different tastes," he said.
Chef Smatzny, a chef for the
last 34 years, has American,
Royal Caribbean and Cunard
Cruise Lines, before joining Re-
gal last September.
Menus are changing aboard
cruise ships as Americans are
becoming more health conscious,
according to Chef Smatzny.
Many items are cholesterol
free. There are also vegetarian
and fat free choices. Almost
every cruise ship has a spa menu
in addition to the regular menu.
"But most people don't wor-
ry about their diets when they
are on a cruise," Chef Smatzny
said.
The passengers who worry
most about what they eat are the
older passengers, according to
Chef Smatzny.
"It's a challenge to make low
calorie sweets taste good with-
out butter," he said.
And it's precisely the "chal-
lenges" that Chef Smatzny says
he enjoys most about being the
executive chef on a cruise ship.
"Anything can happen and
things change from one minute
to another," he said.
"We buy preparations for our
passengers two weeks at a time
and if we run out of something
and we are in the middle of the
ocean, there isn't any store we
can go to and buy something,"
Chef Smatzny said.
Changing from ship to ship
isn't hard for a chef, according
to Chef Smatzny, because he
says, "the basics are the same."
However, sometimes the pas-
senger list can present an "extra
challenge"for even the most ex-
perienced of chefs.
"Once we had a group of Indi-
an people on board a ship in Eu-
rope. They were all vegetarians
and love curry. We had to try to
find the the right taste for them.
All I can remember is everything
was yellow," he said.
Below are some special

DELIGHTFUL page 98