00 SAVE $1 PAREVE page 120 N on Smart Beat° Delicious Trans-Fat-Free Margarine and Fat Free "Cheese" Slices or parsley (optional) Mix together the peanut butter, soy sauce, ginger and red pep- per. Mix until smooth. Gradual- ly stir in the broth and set mixture aside. Cook the noodles according to the instructions on the package. Drain well and place the noodles into a large bowl. Add the peanut butter mixture, bean sprouts, bell pep- per and onion. Toss well. Sprin- kle the peanuts and cilantro over the top and serve. Serves 4. LACTOSE FREE t FOODS ••4T,3.: art a 16 iii• SMART NET. WT. SLICES' FAT FREE 104--DAIRY.SLICES 12 0.1.(340g) Smarter Than Fat Free Margarinerm Only Fat Free Slices to Offer So Much • Compare Taste With Any Nonfat Spread • No Trans Fatty Acids; No Saturated Fat • Zero Lactose • No Gums, Gels, Starches • Contains Essential Fatty Acids • Certified Kosher & Parve • 0% Fat; 0% Cholesterol; 0% Lactose • Only 25-Calories Per Slice • Lowest in Sodium • Rich in Calcium • High in Protein • Great Cheddar Taste NMI I MANUFACTURER COUPON I EXPIRES JUNE 30, 1996 I SAVE 1 5 °C 0 •CIN, 1 1/2 cups uncooked instant rice 1/4 teaspoon salt 4 green onions, chopped 1 can (16 ounces) stewed tomatoes, undrained 1 can (14 ounces) artichoke hearts, undrained NM MI MI MN EM MN Mil 11111 1111111 I MANUFACTURER COUPON I EXPIRES JUNE 30, 1996 MR RETAILER' Send to GFA Brands Inc CMS Dept 133776. I One Fawcett Drive, Del Rio, TX 78840 You will be paid 50c plus Sc handling provided coupon is I redeemed in accordance with our offer Invoices proving pur- I chase of sufficient stock to cover redemptions must be shown on request. Void wherever taxed. restricted, or licensed. Cash value 11100c One coupon per item purchased I on any SMART BEAT® Margarine PA RV E ARTICHOKE HEARTS IN TOMATO RICE C MR. RETAILER: Send to GFA Brands Inc : CMS Dept. 133776: I One Fawcett Drive: Del Rio. TX 78840, You will be paid 50t plus 8t handling provided coupon is redeemed in accordance with our offer Invoices proving pur- chase ol suflicient stock to cover redemptions most be • shown on request. Void wherever taxed, restricted. or I licensed Cash value 1/100c One coupon per item purchased, on any SMART BEAT® American Flavor Slices I — O ti 111 FAT r g • C LACTI • LACTOSE FREE ox'1.4 O MART -411M ■ C71 0 SQUEEZE mmd GFA Brands Inc . Dv Heart Beat Foods. 1996 EM MM. at 4 : C , i t I 70 ti MI rOAVF KOINIF,SEICO - 1 tflI GFA Brands Inc . Div Heart Beat Foods. 1996 MIN NM Mil MOM ONI ELI =I IMM MN MI MEI 1M ENI MMI EM MN ENN MMI Sherwood Now Offers Free Delivery and Set-up in South Florida! C/D U) ♦ Fine designer furniture ♦ Interior design service ♦ Floor coverings ♦ Window treatments ♦ Accessories CC LU FOR DETAILS LU H- 122 I 6644 Orchard Lake Road at Maple in West Bloomfield Mon-Thor-Fri 10-9 • Tue-Wed-Sat 10-6 • Sun 12-5 8 1 0 855-1600 Mix all the ingredients in a large skillet. Heat until the mixture boils, stirring constantly. When the mixture boils reduce the heat. Cover and simmer for about 10 minutes or until the rice is tender. Serves 4. (you can sprinkle Parmesan cheese on the top of this if you want to make it dairy) SPINACH FETTUCCINE 8 ounces uncooked spinach fettuccine 1 teaspoon vegetable oil 1 clove garlic, crushed 3 cups shredded spinach (4 to 5 ounces) 1/4 cup sunflower seeds, toasted 2 tablespoons grated lemon peel 1/2 teaspoon salt 2 small zucchini, thinly sliced (1 1/4 cups) 1 can (15 to 16 ounces) garbanzo beans, drained and rinsed Cook the fettuccine as per the directions on the package. While the noodles are cooking saute the garlic in the oil, stir well, don't let it burn. Stir in the remaining ingredients and continue cooking for 2 to 3 minutes. Stir constantly. When the zucchini is tender stir in the noodles. Serves 4. APPLESAUCE MERINGUE 4 cups chunky applesauce 1 teaspoon lemon juice grated rind of one lemon 4 egg yolks 4 egg whites 8 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 300. In a large bowl combine the applesauce, lemon juice, and rind. Beat in the egg yolks and set aside. In a separate bowl beat the egg whites until they form soft peaks. Gradually add the sugar and continue beating. Add the vanilla. Mix approximately 1/4 of the meringue into the apple- sauce mixture. Pour the apple- sauce mixture into 9X13 baking dish. Spread the remai—ng meringue on top or the apple- sauce mixture. Bake 15 min- utes. This can be serves either hot or cold. Serves 6 BANANA CHOCO CHIP COOKIES 1 ripe banana 1 cup rolled oats 1/2 cup sugar 1/2 cup flour 2 tablespoons unsweetened cocoa 14 teaspoon baking soda 1 egg, slightly beaten 6 tablespoons margarine, melted 1/4 chopped almonds, toasted 1/4 cup chocolate chips Preheat oven to 350. In a large bowl combine the oats, sugar flour, cocoa, baking soda and salt. Puree the banana and add it and the egg and melted mar- garine to the flour mixture. Mix until well blended. Add the al- mond and chocolate chips. Cov- er and refrigerate for at least hour (longer is better as the dough will run if it's too soft). Drop by 1/4 cupsful, 3 inches apart onto a greased cookie sheet. Flatten slightly and bake 15 to 17 minutes. The cookie should be slightly browned around the edges. Remove from oven and cool on a wire rack. This recipe makes 8 huge cook- ies. The cookies can be made smaller if you wish but they will be crisper. APRICOT MERINGUE TART 3 egg whites 1/4 teaspoon cream of tarter 1/2 teaspoon cinnamon 1 tablespoon ground pecans or hazelnuts 1/4 cup sugar 1/2 cup apricot preserves 7 or 8 apricots halved or 16 ounce can of apricot halves, drained Preheat oven to 275. Cover a cookie with parchment paper and draw a 9 or 10 inch circle on it. Set it aside. In a mixing bowl combine the egg whites, cream of tarter and cinnamon. Beat un- til it's almost ready to form peaks. Gradually add the sugar and beat until it forms stiff peaks. Gently fold in the ground nuts. Spread 2/3 of the meringue around the circle. Take a spoon and spoon dollops around the edge to form a rim. Bake at 275 for 275 for 35 minutes. DO NOT OPEN THE DOOR TO CHECK Turn off the oven and let it rest in the oven for an addition- al hour and 15 minutes. Remove from oven and cool. Remove the parchment. Place the meringue on a serving plate. Spread all but 2 tablespoons of the preserves on the bottom of the tart. Arrange the apricot halves, cut side down, on the preserves. Melt the remaining glaze and spread it over the apricot halves. This can be made up to 4 hours before serving. You can prepare the meringue the day before and keep it in an air tight container until you're ready to set it to- gether. Cut in wedges. Serve9. 12. Eileen Goltz 1996