Healthful Cooking PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS The Good Life, a healthful cook- book by Pamela Smith, has de- feated the myth that healthy food has to be boring and tasteless. The book is built around fun- damental healthy eating guide- lines, and the recipes and meals will nourish and energize you. She has recipes for breakfast, lunch and dinner, plus scrumptious desserts and snacks. Even if you're living life in the fast lane, Ms. Smith's tips for mak- ing ahead and freezing will help you fit healthful living into your busy schedule. If you're watching your weight, the book also gives weight-loss meal plans that will help you shed extra pounds while staying fit, fu- eled and free. BALSAMIC MARINADE Being Jewish means you possess a rich cultural heritage... and a greater chance of having your colon surgically removed. You don't have to know someone really well That's because Crohn's disease and ulcerative colitis strike Jews 2 to 3 times more often. And in about half the cases, surgery is required. Often total colectomy. to give the perfect gift. In fact, you don't have to know them at all. And no matter how extreme their symptoms, how excruciating their pain, most of them will suffer in silence, fearing embarrassment and humiliation. THE DETRO IT JE W ISH NEW S 122 Some 2 million Americans suffer with Crohn's or colitis. This year alone, another 30,000 American men, women and children will be afflicted. But silence won't make these diseases go away. Only research will find effective treatments and a cure. Please give blood. There's a life to be saved right now. Help spare our children - and their children - the anguish of Crohn's disease and ulcerative colitis. Call 1-800 GIVE LIFE Phone (810) 737-0900 or mail your tax deductible gift to: a Pi Could American Red Cross Crohn's & Colitis Foundation of America 31313 Northwestern, #209 Farminaon Hills. MI 483_3_4_ 3 cups chicken stock (fat-free low salt) 1/2 cup olive oil 2 cups balsamic vinegar 1 tablespoon cornstarch 2 tablespoons water 1 tablespoon minced garlic 1 teaspoon cracked black pepper 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh basil 1/2 tablespoon chopped fresh oregano 1/2 tablespoon chopped chives 1 tablespoon Pickapeppa sauce or hot pepper sauce 1/4 cup orange juice juice of 1 lime 1 jalapeno pepper, seeded and diced 2 teaspoons creole seasoning Heat chicken stock, oil, and vinegar. In a separate bowl, blend together the cornstarch and wa- ter. Add to the stock mixture. Gen- tly boil for 1 minute to thicken. Remove from heat and cool. Add remaining ingredients and refrigerate. Use for marinating meats and vegetables. Marinating time can vary from 15 minutes to overnight. Makes 50 servings, 2 table- spoons each, 21 calories per serv- ing. Hint: Marinades flavor and ten- derize foods. Most marinades are an acid ingredient (like lemon or lime juice, vinegar or wine) which tenderizes tough cuts of meat. Al- ways marinate food in a glass or plastic container, never metal. Al- low the marinade to cover the food. Food can also be marinated in a large zip-top plastic bag. Turn the bag occasionally to dis- tribute the marinade. VEGETABLE LASAGNA 1/2 small eggplant, sliced very thin