LAKEWOOD SPECIALTY
Kosher Foods

25250 Greenfield • Oak Park • MI
810 • 967 • 0644 fax
810 • 967 • 2021

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EMU DRUGS OF SOUTHFIELD

Under New Management!

Prescription • Pharmacy • Liquor-
Beer & Wine • Lotto • Money Orders

LIGHTHEARTED page 118

inside and out with paper towel.
In large bowl mix the bread
crumbs, apples, onions, celery,
thyme and lemon until well
blended. Add salt and pepper to
taste.
Fill the cavity of the chicken;
truss the chicken with string and
place on rack, breast side up in a
roasting pan. Roast in a 325 de-
gree oven for about 35 minute per
pound, or until juices run clear
when chicken is pierced with fork.
Makes 16 (4 oz.) servings.

LAMB CHOPS DIJON

12 loin lamb chops (2 1/2 pounds)
2 tablespoons Dijon mustard
1 teaspoon dried rosemary
1/4 teaspoon whole black
peppercorns, crushed

Remove excess fat from chops;
arrange in single layer on broiler
pan. In small bowl, combine mus-
tard, rosemary and peppercorns.
Spread over chops. Broil or grill
4 inches from heat for 5 minutes;
turn and cook for 4 to 6 minutes
longer for medium-rare or until
desired degree of doneness.
Makes 6 servings.

SPROUT AND SNOW PEA
STIR FRY

4 cups snow peas (8 ounces)
2 teaspoons vegetable oil
2 teaspoons minced garlic
2 tablespoons minced gingerroot
2 cups bean sprouts (4 ounces)
3 tablespoons water (optional)
2 teaspoons reduced-sodium soy
sauce

Remove stem end and strings
from snow peas. In large nonstick
skillet or wok, heat oil over high
heat. Add garlic, gingerroot and
snow peas; stir fry for 1 minute.
Add bean sprouts; stir fry for 1
minute or until vegetables are
tender-crisp, adding water if nec-
essary to prevent burning. Stir in
soy sauce. Makes 4 servings.

SESAME BROCCOLI

1 tablespoon sesame seeds
1 bunch broccoli (1 pound)
2 tablespoons orange juice
2 teaspoons sesame oil
2 teaspoons reduced-
sodium soy sauce
1 teaspoon grated
gingerroot

In small pan, cook
sesame seeds over
medium heat for 3
minutes, shaking
pan occasionally; set
aside. Cut broccoli into
florets; peel stalks and diagonal-
ly slice. Boil broccoli for 5 to 6 min-
utes or steam until tender-crisp;
drain and place in serving dish.
Combine orange juice, sesame
oil, soy sauce and gingerroot; toss
with broccoli. Sprinkle with
sesame seeds.
Makes 5 servings.

FRUIT WITH QUICK
MARMALADE SAUCE

15600 West 10 Mile Road At Greenfield

810-557-4244 • 810-557-3400

1/2 cup marmalade
1/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon each grated lemon
and orange rind
5 cups sliced fruit or berries
2 tablespoons Cointreau or
orange liqueur (optional)

In bowl, mix marmalade, or-

ange and lemon juice and rind.
Add sliced fruit or berries; gently
stir to mix well. Cover and let
stand for up to 4 hours. Just be-
fore serving, stir in Cointreau (if
using). Makes 6 servings.

LEMON CREAM SAUCE

4 cups low-fat yogurt (no gelatin)
1/3 cup granulated sugar
2 tablespoons lemon juice
Grated rind of 1 lemon

In cheesecloth-lined sieve set
over bowl, cover yogurt and let
drain in refrigerator for at least
4 hours or overnight or until yo-
gurt is about 2 cups or less. Dis-
card liquid. @Regular Copy:In
bowl, stir together drained yogurt,
sugar, lemon juice and rind. Re-
frigerate for up to 2 days. Makes
2 cups.

BERRY BREAD
PUDDING

Half large loaf French bread
1 1/2 cups low-fat milk
1/2 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon each nutmeg and
cinnamon
1 cup chopped strawberries
1 cup raspberries
2 eggs, beaten
1 tablespoon soft margarine

Tear bread into 1-inch pieces
to make 6 cups. In bowl, combine
milk, sugar, vanilla, nutmeg and
cinnamon; stir in bread and let
stand for 10 minutes. Stir in
strawberries, raspberries and
eggs. Meanwhile, in 8-inch
square baking dish, melt mar-
garine in 350 degree oven; swirl
to cover bottom of pan. Pour in
batter.
Bake for 40 minutes or until
puffed and browned. Serve
warm. Makes 6 servings.

TOMATO BRUSCHETTA
WITH FRESH BASIL

2 large tomatoes, diced (about 2
cups)
1/4 cup chopped fresh basil,
lightly packed
1 clove garlic, minced
Salt and pepper
Half loaf French or Italian bread
or 1 French baguette
1 large clove garlic, halved
1 tablespoon olive oil
2 tablespoons freshly
-
grated
Parmesan
cheese
(optional)

In bowl,
combine toma-
toes, basil,
minced garlic,
and salt and pepper
to taste; let stand for 15 minutes
or cover and refrigerate for up to
4 hours. Slice bread in 1-inch
thick slices.
Place on baking sheet and broil
until lightly browned on each
side. Rub cut side of garlic clove
over one side of bread; brush with
olive oil.
Spoon tomato mixture over top.
Sprinkle with Parmesan (if us-
ing).
If tomato mixture has been re-
frigerated, broil bruschetta for 1
minute.
Makes about 16 slices.