Comfortable, Casual, & Durable

NATR

ANEN

Food

The New Timberlands Are

in at Mr. Alan's Shoes!

Fresh Vegetables, Fruits
Even Good In Winter

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

D

Timberland

r

I
L

=IN Mal - =IN MEI MIN MIMI

11=111 - =III 111=1

JIM

SIvrie OD% 113ff

Entire Stock of Timberland
with this coupon • expires 1/31/96
m.. um.
mig. EMI ME MEM MEM IIIMM MEM MEV

MEM MEM

J

MR. ALAN'S SHOES — THE NEW TIMBERLAND DEALER IN TOWN!

AL MAN 'S

West Bloomfield
On the Boardwalk • Orchard Lk. Rd.
626-3362

Waterford

On the Corner of Telegraph & Huron

I
334-3917
Mon.-Weds. & Sat. 10-7; Thurs. & Fri. 10-9; Sun. 12-5

WHY SETTLE
FOR LESS?
WHEN YOU
CAN AFFORD
TO DRIVE THE
BEST!

CHICKEN WITH
ZUCCHINI AND
TOMATOES

„Mr

/i0,A:

irms: / 9

7

NEW1996 Acura IL Premium Sedan

2.5 TL Premium

$369*mo
1996 5LX 4 Whl. Drive

150

uring the winter we all
seem to kevetch • about
what's availabe in the pro-
duce depaitment. It's a time
when a frozen or canned pea starts
to look pretty much like a frozen
or canned green bean or carrot or
even a broccoli spear and for some
reason, we put up with it.
Sure, all the advertisements
claim that the processing doesn't
diminish the nutritional value or
. taste but please, whom do they
think they are kidding. Anything
that's been peeled, soaked, sliced
and diced, and processed with who
knows how much salt, can't possi-
bly taste as good as the fresh stuff.
The fresh vegetables and fruits
we crave are out there. Ok, so
maybe the broccoli does come from
Bolivia and costs a little more than
what were used to paying for a
good used car. A little can go along
way. The trick is to use the one or
two vegetables that are on special
(the stuff they price REALLY
LOW to get you into the grocery
store to buy all your other stuff)
and create a meal around them.
No, this does not mean we'll be
having celery souffle for dinner
tonight. But you could have a
chicken, celery and onion stir fry
or a celery stalk stuffed with
herbed cream cheese and grated
carrots for a nosh or even celery
soup.
Be careful and try to purchase
only as much of the fruits and veg-
etables as you'll need for these
recipes. Having leftovers that you
have to pitch or freeze sort of de-
feats the purpose of this exercise.

3.2 TL Premium

$399*mo
and Test

`Come See

Drive"

3 tablespoons soy sauce
2 tablespoons hoisin sauce
11/2 to 2 pounds boneless,
skinless chicken cut into strips
salt and pepper
2 tablespoons sesame oil
1 teaspoon dried ginger or 1
tablespoon fresh minced
2 medium zucchini , sliced in
thin rounds
4 green onions, thinly sliced
4 ounces sliced water chestnuts,
drained
4 Italian plum tomatoes cut into
wedges (any tomato will do)

onions and water chestnuts. Cook
an additional 3 to 4 minutes or
until the zucchini is just tender.
And the soy sauce mixture. Cook
an additional minute or two
while stirring constantly. Trans
fer the mixture to a serving plat-
ter and garnish with the
tomatoes. (The tomatoes can be
added to the mixture with the soy
sauce mixture if you prefer the
tomatoes to be warm). Serve with
rice. Serves 4.

SALMON BROCCOLI
AND CAULIFLOWER
CASSEROLE

1 bunch broccoli
1 head cauliflower
16 ounce can salmon, drained
4 tablespoons butter
2 tablespoons flour
1 cup milk
3 ounces cream cheese
1/2 cup cheddar cheese, shredded
1 cup Durkee fried onions
(optional)

Preheat oven to 350. Clean and
trim broccoli and cauliflower into
1/2 inch pieces. Blanch in salted
boiling water for 2 minutes and
rinse under cold water.
Place the vegetables in a un-
greased 9X13 baking pan. In a
saucepan, heat melted butter. Stir
in flour and when. it bubbles slow-
ly, stir in the milk. Stir constant- •
ly until smooth. Add cream cheese
and cheddar cheese. Stir until
smooth. Add salmon. Stir well. Re-
move from heat and spoon sauce
over the vegetables. Cover and
bake. 30 minutes. Uncover and
bake 20 to 30 more minutes.
Sprinkle with onions for the last
5 minutes of baking. Serves 8.

APPLES AND CABBAGE

1 tablespoon vegetable oil
1/3 cup chopped onions
3 cups shredded red cabbage
W4 cup chopped Granny Smith
apples
2 stalks celery, diced
6 tablespoons apple juice or
apple cider vinegar
2 tablespoons red wine vinegar
2 tablespoons brown sugar
salt and pepper
toasted pecans (optional)

Ina heavy skillet heat the ofl. Add
the onion and saute for about 2 to
3 minutes. Add the cabbage, cel-
ery, and apples and cook 2 to 3
Combine the soy sauce and hoisin minutes, stirring constantly. Add
sauce in a large bowl. Lightly the apple cider, red wine vinegar
sprinkle the chicken with salt and brown sugar. Cover and re-
and pepper and add to the soy d uce heat. Simmer for about 15 or
sauce mixture, toss well.
2 0 minutes. Season with salt and
In a large skillet heat the p epper. Place in serving dish and
sesame oil and add the ginger,
prinkle with pecans just before
stir for a few seconds and add the
erving. Serves 4. (This can be
chicken, but set the soy sauce m ade a day or so ahead and then
mixture aside. Cook for 2 to 3 re heated before serving). This can
minutes, stirring constantly and b e doubled or tripled.
then add the zucchini, green z ileen C-oltz 1996