CA)INFINITI
Of Farmington Hills
INFINITI OF FARMINGTON HILLS IS RANKED NUMBER 1
NATIONALLY FOR CUSTOMER SATISFACTION IN SALES & SERVICE
Great Tasting Approach
To Healthful Cooking
1996 J30
1996 130
ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS
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INFINITI
Of Farmington Hills
OPEN SATURDAYS, SALES AND SERVICE
24355 HAGGERTY ROAD • (810) 471-2220 • BETWEEN 10 MILE & GRAND RIVER
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grams & vehicle availability. Standard Guaranteed Auto Protection included. Excludes prior sales & leases. Plus all applicable taxes, title, license & fees.
he traditional dishes of our
grandparents, and those of
generations before, are by
today's standards per-
ceived as hearty, heavy and un-
healthful.
While nutritionists are rec-
ommending a diet heavy on
grains, fresh fruits and vegeta-
bles, they also are sending out
the word that it's OK to occa-
sionally eat a little of the rich
foods we love. But the emphasis
is on "little."
The recipes below are great-
ly reduced in fat but not fanati-
cally so. You'll find that schmaltz
(chicken fat) isn't completely
banished. A teaspoon may be all
that's needed for nostalgic flavor
— and a teaspoon divided into 6
servings gives less than 1 gram
of fat per serving. Where eggs
are reduced, they are replaced
by egg whites using 2 egg whites
for each whole egg. (Give the
yolks to the dog or start an or-
ganic compost heap to watch
next summer's vegetables flour-
ish, or discard without guilt.)
Servings are small; seconds
are always available. And no,
frying isn't outlawed when a
non-stick pan is used. Dishes like
Challah French Toast need only
a film of oil or butter in the pan
to brown and crispen. Any excess
should be drained off on paper-
towels.
CHOPPED VEGETABLE
PATE (MEAT)
1 tablespoon chicken fat
2 large onions, peeled and sliced
1/2 cup walnuts
17-oz can peas, drained
1 teaspoon salt
fresh ground pepper to taste
paprika to sprinkle
sense boulevard
featuring L esk e Sklar
top 40
oldies
standards
alternative
ethnic
country
jazz
big band
Vi
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Heat chicken fat in large skil-
let. Add onions and walnuts and
saute over medium heat until
onion is transparent, about 5
minutes. Transfer to food proces-
sor, add peas and salt and
process to chop finely. Season to
taste with pepper. Spoon into
servino- dish and sprinkle light-
ly with paprika to garnish.
Serves 8 as appetizer.
Serving suggestion: Carrot
sticks, thickly sliced cucumber,
radish halves, zucchini coins or
other seasonal vegetables may
be purchased pre-cut. Check for
expiration date on package.
11111111T1111171
-40-
.........•
CRISP ONION AND EGG
SPREAD (PARVE)
Ethel G. Holman is a food
consultant, author and
president of the International
Association. of Culayuy
Professionals.
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2 teaspoons olive oil
1 teaspoon chicken fat
1 large sweet onion, cut in 1/2-
inch dice
2 hard-cooked eggs
4 whites from hard-cooked eggs
1 tablespoon low-fat mayonnaise
salt and fresh ground pepper to
taste
Heat olive oil and chicken fat
in large skillet over high heat.
Fry onion until golden. Transfer
to mixing bowl. With 2 knives,
cut in hard cooked eggs and
whites until finely chopped. Stir
in low-fat mayonnaise. If need-
ed, add a little more to bind. Sea-
son to taste with salt and pepper.
Serves 6 to 8 as appetizer.
Serving suggestion: Tradi-
tionally served with rye or
pumpernickel bread. Use party
rye for a cocktail party.
SWEET AND SOUR
MEATBALLS (MEAT)
1 pound ground turkey
2 tablespoons chicken broth or
water
114 cup matzoh meal
1/4 cup chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups chili sauce
1/4 cup grape jelly
2 tablespoons fresh lemon juice
Mix together turkey, broth,
matzoh meal, parsley, salt and
pepper. Roll into balls about
1 inch in diameter. Set aside. In
shallow saucepan, heat chili
sauce, grape jelly and lemon
juice. Place meatballs in sauce,
spooning sauce over to coat. Cov-
er and simmer 20 minutes, stir-
ring gently several times to avoid
sticking. Serve over hot fluffy rice
or noodles. Serves 4.
SAVORY ONION KUGEL
(MEAT)
1/4 cup chicken broth
2 large onions, diced
1 small red bell pepper, seeded
and diced
8 oz medium noodles, cooked
and drained
2 scallions, thinly sliced
1 egg, lightly beaten
1 teaspoon salt
2 teaspoons lemon pepper
seasoning
1 tablespoon olive oil
Preheat oven to 375F. Spray
8- by 8-inch baking dish with
non-stick vegetable spray. In
large non-stick skillet, heat broth
over medium heat. Add onions
and saute 8 to 10 minutes
HEALTHY
COOKING
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