There Is Life Without Meat EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS T Showroom Hours: Monday-Friday 11-5 • Saturday 11-3 • or by appointment 3160 Haggerty Rd. • West Bloomfield • 48323 • 810-624-7300 OLDSMOBILE FOR LESS 1995 ACCENT 1996 EIGHTY EIGHT ECONOMY WITH STYLE Alre SAAB \ el Nour ovir\ road. SAAB 900 5 DOOR 911111% -/ 2 c. green onions, chopped ' $298* •Eighty Eight 36 moth dosed end lease based cn approved crecirt. Option to purchase at lease end at a price to be de- termined at inceptor 1st month's payment, sec. dep., acq. fee, tax, tide, plates, destination, 6% use tax. Cap cost re- duction 51125. Total obigaiial is payment times tern. Lessee respcnstie kxmesswtssrand tea. 15c per mie wer 12403. $299* 36 Months $ 99* Per Month 36 Month Lease $999 Down Payment - 36 mo. lease. 5999 cap cost reduction, option to purchase at lease end determined at lease inception. Plus 1st months payment, security deposit (pymt rounded to nearest 550), 5450 acq. fee, tax, title, license. 52,047.54 due at sicgring. Lessee re- sponsibie for excess wear and tear. 15c per mile over 12,000 miles per year. ' Accent 84 month dosed end lease 9.5% APR, title, tax, plates, all rebates to dealers. awassmem liyurrool ti GLASSMAN OLDSMOBILE On Telegraph atlhe 11110) Tel-12 Mall, Southfield tu 354-3300 On Telegraph at the Tel-12 Mall, Southfield (810) 354-3300 GLOSSMOM SOOB On Telegraph at the Tel-12 Mall, Southfield (810) 354-3300 TH E D E TRO • 118 Oldsmobile 20 to 30 min. until golden. Cut in slices to serve. Serves 6 to 8. ZUCCHINI CRUSTED PIZZA 3 1/2 cup grated zucchini 3 eggs beaten 1/3 cup flour 1/2 cup grated parmesan 1/2 cup mozzarella, shredded 1/2 teaspoon dried basil salt pepper olive oil Pre-heat oven 350. Salt zucchi- ni lightly and let sit 15 min. Squeeze out all the excess mois- ture. Combine all ingredients and spread into and oiled 9x13 baking pan. Bake 25 min. un- til firm. Brush top with oil and broil under moderate heat 3 to 5 min. Pile all you favorite pizza top- pings (tomato sauce, olives, sauteed mushrooms, green or red pepper and mozzarella cheese). Return to oven and bake 25 min. Cut into squares and serve. Serves 4 to 6. BROCCOLI STRUDEL -awl Irmisammi rying to cut down on meat consumption is tough. Face it, there's something almost sacrilegious about non- chicken chicken soup. Veg- etarians have my utmost re- spect. Most people love peas and carrots but one mention of the word vegetables or tofu in my house and its every man for himself. Unless they're dis- guised in a sauce or hiding un- der a noodle, they don't stand a chance. I've had to become devious (a trait no self respecting mother should be without). I've learned to sneak a mushroom in here and a lima bean in there. Entire meals are meatless and my gourmets are clueless to the fact that they're consuming foods that are actually good for them. Salads can also be your friend. There's an endless array of items that can be incorporat- ed into a little lettuce and a few cucumbers. If you're really brave you can do away with the lettuce altogether. We haven't given up meat en- tirely in our house but we have started to enjoy a much health- ier eating style. There may be hope for my guys yet, but rm not holding my breath. Hours: Tuesday, Wednesday, Friday 9-6, Monday & Thursday 9-9 Saturday 104 3 heads broccoli, washed and chopped 1 lb. mushrooms, sliced 1/2 cup butter or margarine 1 lb. shredded Swiss cheese 1/2 teaspoon salt 1 teaspoon paprika 4 tablespoons lemon juice 4 oz. toasted slivered almonds 6 eggs, beaten 1 teaspoon dill weed 24 sheets phyllo dough 1 1/2 cup melted butter or margarine KITCHEN SINK SALAD Pre-heat oven 375. In a large skillet melt 1/2 c. butter and saute onions, broccoli and mush- rooms. Add cheese, salt, pepper, paprika, lemon juice, almonds, eggs, and dill weed. Cook and stir until blended. Remove from heat. Lay 6 sheets of phyllo one on top of the other, buttering each layer before you add the next layer. Pla.ce 1/4 of the vegetable mixture on half of the phyllo rec- tangle. Roll as a jelly roll. Re- peat with remaining dough and vegetable mixture. Place seam side down on baking sheet and brush with melted butter. Cut diagonally halfway through lay- ers to make 2 inchepieces. Bake Marinate potatoes, beans and onions in salad dressing. Cov- er and refrigerate several hours or overnight. Drain vegetables and save dressing. Just before serving add the water chestnuts, olives and artichoke hearts to the marinated vegetables. Arrange vegetables on top of greens and garnish with toma- to and egg wedges. Toss lightly before serving and pass the reserved dressing. This is great with garlic bread. You can add marinated mush- rooms, cauliflower and green olives. 4 servings. 5 small red potatoes, cooked and diced 1/2 lb. string beans, cooked and cut up 2 medium onions, thinly sliced 1 can sliced water chestnuts 1 small can chopped black olives 1 can artichoke hearts tomato wedges hard cooked tomato wedges 2 to 3 types salad greens approx. 4 cups 2 cups bottled Italian dressing Eileen Goltz 1996