There's Nothing Quite Like A Stride Rite Grand 0 pin 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 • stride rite® Shoes "Children's Shoe Specialist" Orthopedic Prescriptions Filled By Appointment On The Boardwalk 6907 Orchard Lake Rd. West Bloomfield, M I 48322 (810) 932-5308 Hours: MON., TUES., WED., SAT. 10-6 THURS. & FRIDAY 10:00-8:00 SUNDAYS 12:00-4:00 B.H. LOOKING FOR A BEGINNERS' CLASS IN JEWISH MYSTICISM WHICH CAN UPGRADE THE QUALITY OF YOUR LIFE? Join Rabbi Elimelech Silberberg of Bais Chabad Torah Center 5595 West Maple as he begins a new class on Tanya On Sunday Mornings 10:00 a.m. Classes will start Sunday, March 30th. TO REGISTER CALL THE TORAH CENTER 810-855-6170 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 The Comparison Shopper buys at HARPER Furniture 916 N. Main Royal Oak (N. of 11 Mile Rd.) 545-3600 Send Someone Special A Gift 52 Weeks a Year. Send a gift subscription to THE JEWISH NEWS (810) 354-6620 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