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December 29, 1995 - Image 118

Resource type:
The Detroit Jewish News, 1995-12-29

Disclaimer: Computer generated plain text may have errors. Read more about this.

Healthy Food
Rules Cruise Cuisine


and Fine Jewelry

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Complimentary Gift Wrapping

Fine Designer Furniture,
Accessories & Gifts
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at Maple in West Bloomfield
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Mon-Thur-Fri 10-9
Tue-Wed-Sat 10-6
Sun 12-5

he biggest change in cui-
sine on cruise ships in the
90s is a more healthy ap-
proach to the preparation
of food served to passengers," said
Schonleiter Manfred, Executive
Chef of Costa Cruise Lines MV
Costa Allegra.
Chef Manfred, 40, has been a
chef at sea for the past 14 years,
preparing menus for Holland
America and Royal Caribbean
passengers before joining Costa
Cruise Lines four years ago.
Instead of butter, margarine
is used in many of the recipes at
sea. Spices are used to enhance
flavor instead of sugar and
sauces are generally lighter
in calories and texture.
The ship's menu also in-
cludes many broiled selec-
tions without heavy sauces.
Below are some health-
ful pasta recipes for you to
try at home:

cording to directions on the pack-
age. Drain and put into a serving
In a nonstick skillet, heat oil.
Saute garlic, carrots and celery
until tender, approximately 5
minutes. Add onions and saute
for one minute. Add salmon and
wine. Simmer for 2 minutes,
turning fish occasionally.
Add tomato sauce and milk.
Simmer until salmon is cooked,


approximately 2 minutes, stir-
ring often. Add the dill. Pour over
pasta and gently toss.
Serves four to six.

3/4 pound ricotta cheese
1/3 pound thinly sliced or
crumbled mozzarella cheese
1/2 pound parmesan cheese
3/4 pound lasagna noodles
8 ounces tomato sauce

Cook lasagna noodles in salted
water, almost to the "al dente"
stage, drain, and separate the
lasagna strips.
Preheat oven to 350 degrees.
In each of two 13 x 9 x 2 inch
baking dishes, spread a thin lay-
er of the sauce, then a layer of
pasta. Cover with a sprinkling of
the three cheeses. Spoon anoth-
er layer of sauce, then add an-
other layer of pasta placed
crisscross, and another layer of
cheese. Continue to build the lay-
ers, keeping enough sauce to cov-
er the final layer of pasta, and
enough parmesan cheese to dust
the top. Bake for about 35 to 40
minutes. Allow the lasagna to
stand briefly before cutting and
Serves four.


12 ounces fettuccine
1 tablespoon olive oil
2 teaspoons crushed garlic
1/2 cup finely diced carrots
2/3 cup finely diced celery
1/3 cup chopped green onions
12 ounces salmon fillets, skinned
and boned, cut into 1 inch
1/2 cup dry white wine
1 1/4 cups tomato sauce
2/3 cup 2 percent milk
1/2 cup chopped fresh dill

Cook pasta in boiling water ac-


1 pound cheese tortellini
1/2 cup sun-dried tomatoes
2 teaspoons vegetable oil
1 teaspoon crushed garlic
2/3 cup chopped onions
1 large sweet red pepper,
2 cups chopped ripe tomatoes
1/4 cup chopped parsley
2 tablespoons grated parmesan

Cook pasta in boiling water ac-
cording to package instructions
or until firm to the bite. Drain
and place in serving bowl.
Pour boiling water over sun-
dried tomatoes. Let soak for 15
minutes. Drain and chop. Set
In large nonstick skillet sprayed
with vegetable spray, heat oil. Add
garlic, onions and red pepper and
cook on medium high for 5 min-
utes or until tender. Add tomatoes
and cook for 5 minutes.
Place in food processor and
puree. Add sun-dried tomatoes,
parsley and cheese. Mix until
blended. Pour over the pasta.
Sprinkle with parsley, and toss.
Serves 5 or 6.


2 tablespoons olive oil
4 boneless, skinless chicken
breast halves, cut into 6 pieces


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