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Heat the oil in a heavy 4-quart
pot over medium-high heat. Add
the onion and parsnips and cook,
stirring, until the onion begins to
soften, about 2 to 3 minutes. Be
careful not to brown it. Stir in the
rice to coat the grains with the oil
and onion mixture, and cook about
1 minute longer. Add the wine and
stir until it is mostly absorbed by
the rice. Add the broth, 1/2 cup at
a time, stirring well after each ad-
dition. Wait until each addition is
almost completely absorbed be-
fore adding the next 1/2 cup. Re-
serve 1/4 cup of the broth to add
at the end. After 10 minutes, add
the butternut squash. When the
rice is tender but firm, about 10
minutes longer, turn off the heat.
Add the remaining 1/4 cup broth,
the herbs, cheese, salt and pepper
to taste and stir well to combine
with the rice. Makes 4 to 6 serv-
ings.
SWEET BAKED RISOTTO
PUDDING WITH
ORANGE, VANILLA AND
RAISINS (DAIRY)
2 tablespoons unsalted butter
1 teaspoon grated orange zest
1 cup Arborio rice
1 teaspoon vanilla
1/2 cup dark raisins
3 cups whole milk, heated
1 cup heavy cream
Preheat oven to 425 degrees.
Heat the butter in a heavy 4-
quart flameproof casserole with
a tight-fitting lid over medium
heat. When the butter is bub-
bling, add the orange zest and the
rice, stir to coat the grains of rice
r"
1 p
41.
STIR CRAZE page 114
at
(810) 354-0060
or 4.or,
S UBSCRIPTION
I NFORMATION
caa
(810) 354-6620
with the butter, and cook about
1 minute. Add the vanilla, raisins
and the milk; raise the heat to
medium-high and bring the milk
to a simmer on top of the stove.
Cover the casserole and place on
the middle shelf in the oven.
Bake for 30 minutes. Remove the
casserole from the oven and al-
low the rice to cool to room tem-
perature. Stir in 1/2 cup of the
cream and refrigerate for sever-
al hours or overnight. Before
serving, stir in the remaining 1/2
cup of cream. Makes 6 servings.
APPLE "RISOTTO"
(DAIRY/PAREVE)
2 tablespoons unsalted butter or
margarine
8 cups finely diced peeled,
seeded and cored Granny
Smith apples (about 8 apples)
1/2 cup sugar
juice of 1/2 lemon
1 cup apple cider, heated
Heat the butter in a medium-
size heavy saucepan over medi-
um heat. When the butter is
melted and bubbling, add the ap-
ples, sugar, and lemon juice and
cook, stirring with a wooden
spoon, until the natural liquid
from the apples has mostly
cooked away, 10 to 12 minutes.
Begin to add the cider a few ta-
blespoons at a time, stirring well
after each addition. Continue to
add the cider until it has all been
added and the diced apples are
tender and the risotto is thick,
about 10 minutes. Allow to cool
slightly. Serve warm with vanil-
la ice cream. Makes 6 servings. ❑
Lighthearted
Cooking
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
ach year, more than one
half million lives are lost to
cancer, this nation's second
leading cause of death. Yet
current research indicates a great
many of those lives could be saved
with simple dietary changes.
What that means is reducing the
amount of fat intake and puts
more emphasis on fruits, vegeta-
bles and whole grains. They are
simple steps to take, but impor-
tant ones for better health.
We all know that a healthier
diet can mean a healthier life. But
what surprises many people is
how interesting, good-tasting and
easy healthier cooking can be.
One sure way to find out is to
try some of the wonderful recipes
from Lighthearted Everyday
Cooking. This cookbook, pub-
lished by the American Institute
for Cancer Research and written
by Anne Lindsay, contains more
than 200 healthy recipes.
From pizzas and burritos to el-
egant desserts, these low-fat,
high-fiber recipes are healthy ex-
amples of good taste.
There are 24 family dinner
menus that you can make in 30
minutes or less, nearly two dozen
15-minute dinner menus and 30
quick and easy one-dish dinners.
Each recipe has a nutritional
analysis and the book also offers
tips on menu planning, food sub-
stitutions, smart shopping and
healthy food preparation.
LEMON THYME ROAST
CHICKEN
2 chickens (5 pounds each) or 1
capon (9 pounds)
Stuffing:
3 cups soft breadcrumbs
3 apples, cored and chopped
2 onions, chopped
3 stalks celery including leaves,
chopped
3 tablespoons fresh thyme leaves
or 2 teaspoons dried
Grated rind from 1 lemon
Salt and pepper
Wipe cavity of chicken; pat dry
LIGHTHEARTED page 120
K