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ERMAN BULK FOOD

Distributors OfGourmet and Fancy Foods

Spa Cuisine
To Keep Fit

MICHIGAN-TART

DRIED CHUM

FRESH ROASTED
GOURMET COFFEE

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

REGULAR OR
DECAFFEINATED

GROUND CINNAMON .19C/Oz.

Reg. 29C/Lb. • Limit 1 Lb.

GARLIC POWDER

196/Oz.

Reg. 29/1-1). • Limit 1 Lb.

WHOLE POPPYSEED . . .1.49/Lb.

Reg. $2.99/Lb. • Limit 2 Lbs.

ASSORTED FLAVORS

99!

JELLY BEANS

US TOO CHAPTER OF SOUTHEASTERN MICHIGAN

PROSTATE CANCER SUPPORT GROUP

FOR PATIENTS AND THEIR FAMILIES

TREATMENT AND PREVENTION OF PROSTATE DISEASE

- THE ROLE OF NUTRITION AND LIFESTYLE -

MICHAEL D. LUTZ, M.D.
JAMES D. RELLE, M.D.

MODERATORS

BUTTERMILK RANCH
DRESSING

1/2 cup 1 percent fat cottage
cheese
1/4 cup 1 1/2 percent fat
buttermilk
2 tablespoons light mayonnaise
2 tablespoons grated Parmesan
cheese
1 tablespoon lemon juice
1 clove garlic, but in pieces
1 shallot, chopped
1 teaspoon dried oregano
1P2 teaspoon dried thyme
1/2 teaspoon ground black
pepper

In food processor or blender
puree all ingredients until
smooth. Refrigerate at least 1
hour to blend flavors. Store tight-
ly covered up to 1 week.

MARCH 13, 1997, 7:30-8:30 P.M.

FRUIT PUREE
Use this all-purpose puree as a
sauce on ice cream, poached
pears, crepes, waffles, pancakes.

TEMPLE, ISRAEL
5735 WEST WALNUT LAKE ROAD

1 pound ripe fruit, peeled, pitted
and cut in pieces, if needed
(raspberries, strawberries,
peaches, plums, figs, apricots
or cherries)
1/2 cup water

THURSDAY

122

S

pa cuisine has truly ar-
rived.
And Cheryl Hartsough
is busy spreading the word
to patrons at PGA National Re-
sort & Spa in Palm Beach Gar-
dens where she is sports and spa
nutritionist.
The nutrition program at PGA
which Ms. Hartsough developed
focuses on fat and percentage of
carbohydrate in foods and real-
istic goal achievement through
sound food choices.

PLEASE CALL ANDY, PAULA OR KAREN AT

(81 0)

353-3060 FOR MORE INFORMATION

In food processor or blender place
fruit and water. Puree for few
seconds or at low speed until
slightly chunky. In small
saucepan over medium-low heat

simmer 5 minutes. Serve warm
or cold.

CHOCOLATE SPA TARTS
chocolate crust

2 cups graham cracker crumbs
3 tablespoons honey
2 tablespoons unsweetened
cocoa powder
2 tablespoons water

chocolate pudding

71/2 tablespoons cornstarch
51/2 tablespoons sugar
2114 cups skim or reconstituted
nonfat dry milk
dash salt
1 egg yolk
1/4 cup unsweetened cocoa
powder
2 teaspoons vanilla extract
2 egg whites

For crust: Preheat oven to 400
degrees F. In medium bowl stir
crust ingredients until mixture
forms a ball when squeezed with
hand. In each of 8 individual 4"
tart pans with wet hands press
1/8 crust mixture evenly on sides
and bottom. Bake 5 minutes un-
til toasted.
For pudding: In medium
saucepan combine cornstarch
and sugar; gradually stir in milk.
Over medium-high heat bring to
a boil; stirring constantly. In
small bowl beat egg yolk. Stir in
1/4 cup milk mixture; return to
saucepan. Cook 1 minute until
thickened, stirring. Add cocoa
and vanilla. Cool. In bowl with
mixer on high beat whites until
soft peaks form. Fold into choco-
late mixture until well combined.
Spoon evenly into tart crusts. Re-
frigerate until serving time.

HONEY MUSTARD
SALMON

sauce

2 tablespoons coarse-grain
mustard
SPA CUISINE page 124