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MATZAH-FREE page 118
TROPICAL CHICKEN
SALAD
4 cups cut up chicken (yes, you
can use the leftover turkey)
2 large oranges peeled and
sectioned (don't save juice)
1 1/2 cups fresh pineapple, cut
into chunks. Save shell
1 cup seedless grapes
1 cup chopped celery
3/4 cup Passover mayonnaise
3 to 4 tablespoons lemon juice
1/2 teaspoon salt
1/2 to 3/4 cups cashews
In a large bowl, combine chick-
en, fruit and celery. Mix well.
Cover and chill. In a small bowl,
combine the remaining ingredi-
ents except the nuts. Cover and
chill.
Just before serving, combine
the chicken mixture with the
dressing and nuts. Serve in hol-
lowed out pineapple shells (easy
clean up) or on lettuce. Serves 4
to 6.
TUNA AND FRESH
FRUIT
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120
1 can (12 1/2 oz) tuna, drained
1 cup kiwi fruit, peeled and
sliced
1 cup strawberries, sliced
1 cup peaches, sliced
1 cup any melon, cut up
1/2 cup slivered almonds
18 oz. container lemon or vanilla
yogurt
2 tablespoon orange juice
1/4 teaspoon cinnamon
lettuce leaves
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Line a large platter or 4 individ-
ual plates with lettuce leaves.
Arrange the tuna and fruit in
separate rows on the platter or
plates and sprinkle the almonds
on top. In a separate bowl, mix
together the yogurt, orange juice
and cinnamon. Drizzle a little
over the tuna and fruit and serve
the rest of the dressing on the
side. Serves 4. Can be doubled or
tripled.
CHICKEN WITH
PINEAPPLE SALSA
1 20 oz. can crushed pineapple
4 boneless, skinless chicken
breasts
1 teaspoon minced garlic
salt/pepper to taste
1 tablespoon peanut oil
1/2 cup diced red pepper
1/4 cup diced green pepper
2 tablesp000n chopped green
onions
2 teaspoon minced parsley or
cilantro
2 teaspoon jalapeno chilies
minced
1 teaspoon lime zest
Drain pineapple and save juice.
Rub the chicken with the garlic
and sprinkle with the salt and
pepper. In a skillet, saute the
chicken in the oil until browned,
turn once. Add 112 c. pineapple
juice to chicken.
Reduce heat, cove and simmer
7 to 10 minutes. For the salsa:
Combine pineapple and remain-
ing juice with the remaining in-
gredients in a medium size bowl.
Mix well. Cut each breast into
slices and serve it in a fan shape
with the salsa on the side. Serves
4. Can be doubled or tripled.
APPLE PECAN CHEESE
CAKE
18 oz. pkg. cream cheese
1 cup (1/2 lb.) low-fat cottage
cheese
1/2 cup sugar
1 tablespoon potato starch
1 teaspoon vanilla
5 eggs
1/4 cup ground pecans
1/2 cup chopped pecans
3 Granny Smith apples, cored,
peeled and sliced thin
3 to 4 tablespoon sweet white
wine
2 tablespoons sugar
1/4 teaspoon cinnamon
Preheat oven to 350. Grease a
small spring form pan and dust
with the potato starch and
ground pecans. Shake out excess
and save.
In a food processor or blender,
blend the cream cheese, cottage
cheese, sugar, remaining potato
starch/ground pecan mixture and
egg yolks together. Pour the mix-
ture into a bowl. Beat egg whites
until stiff. Gently fold into cheese
mixture, 1/3 at a time. Pour into
prepared pan and bake at 350 for
1 hour. Turn off oven, open door
and let cool. While cake is cool-
ing, saute the apples, cinnamon
and pecans in the white wine un-
til they are slightly soft. Remove
from heat and cool. Spoon over
cheese cake when serving. Serves
8 to 10.
(c) Eileen Goltz 1997
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 es-
sential nutrients for good health.
Time ri fe 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 spi-
ral bound, which makes it easy
to use because it can be laid flat
on any surface.
COOKBOOK page 122