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POWER LUNCHES page 122

6 eggs
2 tablespoons water
1/2 teaspoon salt
1/8 teaspoon white pepper
8 medium mushrooms, thinly
sliced
1/3 cup parsley sprigs
2 tablespoons vegetable oil
2 tablespoons grated Parmesan
cheese

Three Kosher Meals Daily
Medication Assistance
Health Clinic
Around the Clock Security
Respite & Guest Rooms Available

Daily Shabbat & Holiday Services in our Synagogue
Daytime and Evening Activities
Transportation, Laundry & Housekeeping
Registered Nurse & Personal Care Assistance
Nosh Nook, Gift Shop, Beauty/Barber Shop

For More Information, please Contact:

CAROL ROSENDERG

ADMINISTRATOR
FLEISCHMAN RESIDENCE/13LUMBERG PLAZA

6710 W. MAPLE ROAR WEST BLOOMFIELD, (810) 661-2999
(LOCATED ON THE JEWISH COMMUNITY CAMPUS)

YOU'RE LOOKING
ATA LETHALWEAPON.

Rinse asparagus spears. Wrap
loosely in a paper towel. Cook in
microwave for 1 1/2 minutes at
High. Set aside. In bowl, whisk
eggs with water, salt and pep-
per. Stir in mushrooms and
half the parsley. Heat 2 table-
spoons oil in non-stick, medi-
um skillet over medium heat.
Pour in egg mixture. Use a
spatula to pull mixture from
sides to center as it cooks.
Cook 7 minutes or until firm
and nicely browned on under-
side. Place asparagus spears
in wagon wheel design on top.
Flip over and cook for 2 min-
utes until both sides are nice-
ly browned. Transfer to a
serving dish. Cover and re-
frigerate until about 1 hour be-
fore serving. Sprinkle with
cheese and remaining parsley
and cut in wedges. Serves 4.

LENTIL SALAD WITH
CHICKPEAS (PAREVE)

1 1/4 cups dried lentils
1/4 cup honey mustard salad
dressing
1 1/2 teaspoons ground cumin
8-ounce can chickpeas, drained
1/4 cup diced roasted red pepper
(store-bought)
1/4 cup coarsely chopped
cilantro

Wash lentils in cold water, dis-
carding any that are discolored.
Drain. Place in medium
saucepan and cover with enough
cold water to come about 1 inch
above lentils. Bring to boil and
cook over medium high heat
20 to 25 minutes until lentils are
tender but not mushy. Drain
well. While lentils are cooking,
whisk together dressing and
cumin. Pour over drained
lentils. Stir in chickpeas, red
pepper and cilantro. Spoon into
a bowl lined with green or red
cabbage leaves. Cover
and refrigerate. Serve
at room tempera-
ture. Serves 4.

SUGAR-
CRUSTED
POPPYSEED
MUFFINS (DAIRY)

- Before you take another bite, think about the fact that a diet high in cholesterol and fat can load
your blood with cholesterol, which raises your chance of heart attack. In fact, more Americans
may die by the fork than by any other weapon.

American Heart Association

WERE FIGHTING FOR YOUR LIFE

This space provided as a public service.

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2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1 tablespoon grated lemon rind
2 teaspoons poppy seed
1 egg, beaten
1/4 cup sour cream
1 to 1 1/4 cups low-fat milk
1 tablespoon melted butter

Preheat oven to 375F. Spray a
tray of muffin tins with non-
stick vegetable spray or use non-
stick muffin tins. In bowl, mix
flour, baking powder, 2 table-
spoons sugar, lemon rind, and

poppy seed. Make a well in
center and stir in egg, sour
cream and enough milk to make
a soft sticky mixture. Do not
overmix. Spoon into prepared
muffin tins. Bake in preheated
oven 20 minutes until risen
and golden brown. Cool in pan 5
minutes before transferring to
wire rack. While still hot, brush
tops with melted butter and dip
into remaining sugar. Serve
warm or at room temperature.
Makes 12.

BUSINESS SUMMER
LUNCH NO. 2

Poached Salmon Salad Platter
with Watercress, Olives and
Cherry Tomatoes
* Warm Sourdough Rolls, Sweet
Butter
Ginger Snaps with Chutney
Cream Cheese
* Fresh Minted Pineapple
Chunks

A few hours before, salad plat-
ters may be assembled, covered
with plastic wrap and refriger-
ated. They are then ready to pull
from the refrigerator to be
served as needed. Pineapple is
best prepared the night before.
Ginger snaps may be sand-
wiched with Chutney Cream
Cheese 2 to 3 hours ahead and
refrigerated, or arranged in a
basket with chutney cheese in a
pretty dish on the side.

POACHED SALMON
SALAD PLATTER WITH
WATERCRESS, OLIVES
AND CHERRY
TOMATOES (DAIRY)

1/2 cup plain non-fat yogurt
1/4 cup low-fat mayonnaise
3 tablespoons lime juice
2 tablespoons chopped fresh dill
or 2 teaspoons dried pepper to
taste
12 ounces cooked salmon fillet,
skin and bones removed
1 cup thinly sliced celery
8-ounce jar marinated

POWER LUNCHES page 126