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

I

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INFINITI

Of Farmington Hills

OPEN SATURDAYS, SALES AND SERVICE

24355 HAGGERTY ROAD • (810) 471-2220 • BETWEEN 10 MILE & GRAND RIVER

' 36 mo. closed end lease. G20, 130, J30, 12,000 miles per year allowed. G20, J30 12c per mile overage. 130 15c per mile overage. Leases require S1500 down (130 S399 Down) 1st mo. payment
doc., title, tic., acq. fee, sec. dep., plus applicable taxes due at inception. Lessee has option but is not obligated to purchase at lease end. All leases subject to credit approval factory pro-
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

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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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