LAKEWOOD SPECIALTY
Kosher Foods
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25250 Greenfield • Oak Park • MI
810 • 967 • 2021
SPECIAL
Purim
Baskets
all sizes to
hoose from
810 • 967 • 0644 fax
SPECIAL
FREE
e em
Grape
Juice
SPECIAL
O°%
OFF
Mishaloach
Manos Bags
All Hard
owl
dy
$3.49
50.7 fl. oz. bottles
limit 6
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3 pound
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Cholo
Yisroel
Cheese
KEWOOD SPECIALT
Kosher Foods
Imported
from Israel
Progress
Chocolate
GUARANTEE TO
OUR CUSTOMERS
1.29
We will beat any local competitor's
advertised prices.
$11.99
ea
„WI
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Coupon
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*
.We'll Pay'Your
Deductible
Loaner Car
For Collision Repairs
Over $1000
We'll Pay Up To $100 on Any
Theft Loss Over $1000
Maximum of 5 days. Must present at time of order. Not
valid with any other coupon. Expires 3/31/97.
Maximum of 5 days. Must present at time of order. Not
valid with any other coupon. Expires 3/31/97.
Collision
Specialists To
Handle All Your
Insurance Needs
We Repair
ALL Makes
And Models
Coupon
Coupon
$50 OFF
$100 OFF
Any $100 Deductible
On Collision
Over $500
Any $250 Deductible
On Collision
Over $1000
Must present coupon when order is written. Not valid with
any other coupon. Expires 3/31/97.
Must present coupon when order is written. Not valid with
any other coupon. Expires 3/31/97.
LASSMAN COLLISION CENTER
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Coupon
FREE
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22250 Telegraph, Just South of 9 Mile
X
TELEGRAPH
CO
810-350-1020
Cookbook Features
Low-Fat, Great Taste
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
E
liminating meat from your
diet presents a challenge to
the cook who still wants her
meals to have great taste
and also provide the essential nu-
trients for good health.
Time Life Books has just pub-
lished a new cookbook in their
"Great Taste, Low-Fat" series
which contains low-fat, meatless
main dishes with great taste.
The book Great Taste Low-Fat
Meatless Main Dishes is spiral
bound, which makes it easy to
use because it can be laid flat on
any surface.
Every recipe in the book also
meets the American Heart Asso-
ciation's recommendation of less
than 30 percent of calories per
recipe from fat.
Ingredients in the recipes are
readily available and each recipe
contains low-fat cooking tips that
make healthy cooking easy, along
with nutritional information.
than straight, like spaghetti. You
may find them labeled with their
Spanish name, fideos.
Serves 4.
BLACK BEAN CAKES
WITH ORANGE RELISH
6 cloves garlic, peeled
2 (19-ounce) cans black beans,
rinsed and drained.
1/4 cup plain dried bread crumbs
6 scallions, thinly sliced
1 tablespoon chili powder
(divided)
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground
black pepper
1/2 teaspoon salt
2 navel oranges
1 tomato, cut into 1/4-inch dice
1/2 cup diced avocado
1/4 cup chopped fresh parsley
2 tablespoons chili sauce
2 tablespoons fresh lime juice
BAKED VEGETABLE,
RICE AND NOODLE
PILAF
2 teaspoons olive oil
1 onion, finely chopped
1 green bell pepper, cut into 1/2-
inch squares
1/2 pound mushrooms, thinly
sliced
3 ounces vermicelli noodles,
broken into 2-inch lengths
1 cup long grain rice
2 1/2 cups sodium vegetable
broth
1/3 cup snipped fresh dill
1/2 teaspoon salt
1 cup frozen peas
2 tablespoons sliced almonds
3/4 cup shredded cheddar cheese
(3 ounces)
1. Preheat the oven to 350 de-
grees. In a nonstick dutch oven
or flame-proof casserole, heat the
oil until hot but not smoking over
medium heat. Add the onion and
cook, stirring frequently, until
softened, about 7 minutes. Add
the bell pepper and mushrooms
and cook, stirring frequently, un-
til the pepper is crisp-tender,
about 4 minutes.
2. Increase the heat to high,
add the vermicelli and rice, stir-
ring until coated. Add the broth,
dill, salt and 1 cup water and
bring to a boil. Cover and trans-
fer to the oven. Bake for about 17
minutes, or until the rice and noo-
dles are tender. Stir in the peas,
almonds, and cheddar; cover, re-
turn to the oven, and bake for
about 5 minutes, or until the
cheese is melted and the peas are
heated through.
Helpful Hint: Vermicelli are
fine pasta strands. They are of-
ten sold folded into "nests" rather
1. Preheat the oven to 400 de-
grees. In a small pot of boiling
water, cook the garlic until soft-
ened, about 4 minutes. Transfer
to a medium bowl and mash with
a potato masher or fork. Add the
beans and mash until not quite
smooth, with some texture. Stir
in the bread crumbs, scallions, 2
112 teaspoons of the chili powder,
the cumin, pepper and salt.
2. Spray a baking sheet with
nonstick cooking spray. With a
cup measure, spoon four mounds
of the bean mixture onto the bak-
ing sheet, spacing them 2 inches
apart. Flatten the mounds to
form four 6-inch round patties.
Bake until the patties are heat-
ed through and slightly crisp on
the outside, about 20 minutes.
3. Meanwhile, peel the oranges
and, working over a small bowl
to catch any juices, cut into sec-
tions. Cut the sections into 1/2-
inch chunks and transfer to a
large bowl. Add the tomato, avo-
cado, parsley, chili sauce, lime
juice, the remaining 1/2 teaspoon
chili powder and 2 tablespoons of
the reserved orange juice. With
a spatula, transfer the patties to
4 plates. Spoon the orange relish
over and serve.
Helpful hint: The relish can be
made up to 4 hours ahead of
time. The acid in the citrus juices
will keep the avocado from dark-
ening. Refrigerate the relish in a
covered container until needed.
Serves 4.
LOW-FAT TASTES page 134