DON' LET YOUR ADS FALL FAR FRO $3 Off the Purchase of a New Tie or Dress Shirt When You Donate An Old Tie or Dress Shirt On a One to One Basis. maple The Shin Box's New Location Now Open All Trade-ins Will Be Donated to Charities. Now thruAD61 19th / PUSNSHED SY 71-1E DE7R017 JEWISH NEWS ildl i llifr. I ,Your , IOW (810) 851-6770 HOURS: Mon.-Sat. 9:30-6 Thurs. till 7 Courtyard Center 32500 Northwestern Hwy. Farmington Hills, Ml 48334 Not valid with other discounts, promotions, sales, special orders, and or previous purchases B • PO • aleINEI LIOUald • eiow qsn8 •11A1 • sli ly eq 46 <2 0 CONNE:TION FOR THE SUMMER OF A LIFETIME OUTDOOR ADVENTURES CYCLING "PLUS" PROGRAMS ACTIVE TEEN TOURS CANADA•USA•EUROPE CALL Now FOR A FREE BROCHURE 1-800-767-0227 • Glacier Skiing • Colorado White Water Rafting — Martha's Vi ne and • Banff • San Die .o Zoo • Alaskan Cruis: • 8 • Wei 118 E STC i i . t • 4. ij 4.' Accoun REPRESENTATIVE • Grand Canyon in Arizona • San Francisco's Alcatr.2 tkos, Av 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