Licorice Bites
$149

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AMERICAN BULK FOOD

(Red &

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OASIS

Over 40
Varieties

'TARN' • HUMUS • EGG PLANT SALAD • SLICED EGGPLANT • BABA GANOUSH
•PLUS MANY OTHERS

Mediterranean Salads

2/$3

(0)

I HIGH FIBER Regular
• CHOLESTEROL REDUCING

C SUMMER JEli

SPICE DROPS • JELLY RINGS
ORANGE SLICES • FRUIT SLICES

$129

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j

or Quick

CHICKEN page 116

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CANDY

99 B

54.99 lb. Limit 2 Lbs.

FRESH ROASTED

C PREMIUM SELECTION

OATS CASHEWS

49° $3 99

halves. Place chicken in 425-de-
gree oven and bake for about 35
minutes or until fork can be in-
serted in chicken with ease.
Makes 4 servings.

THAI CHICKEN WITH
MANGO SLAW (MEAT)

6 boneless, skinless chicken
breast halves
2 tablespoons honey
2 tablespoons vegetable oil
3 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups shredded red cabbage
2 cups shredded savoy cabbage
1 cup peeled, julienne carrots
1 ripe mango, peeled, seeded, cut
into '-inch pieces
Peanut Sauce:
4 tablespoons creamy peanut
butter
2 tablespoons water
2 tablespoons honey
4 tablespoons lime juice
2 tablespoons soy sauce
1/2 teaspoon hot red pepper
flakes
3 tablespoons chopped scallions
for garnish
3 tablespoons chopped peanuts
for garnish

Flatten chicken breast halves
slightly with palm of hand. Spray
broiler pan with non-stick spray,
arrange chicken on pan and place
in oven set on broil about 4 inch-
es from heat source. Broil about
7 minutes, turn and continue
cooking about 6 minutes more or
until fork can be inserted in
chicken with ease. In small bowl,
mix together honey, vegetable oil,
lime juice, salt and pepper. In
large bowl, place red cabbage,
savoy and carrots; toss to mix

well. Add honey-lime mixture
and mango, tossing gently.
Arrange cabbage mixture on plat-
ter with chicken on top.
Peanut Sauce: In small bowl,
whisk together the peanut but-
ter, water, honey, lime juice, soy
sauce and pepper flakes. Spoon
Peanut Sauce over chicken and
sprinkle with scallions and
peanuts. Makes 6 servings.

VALLEY CHICKEN
(MEAT)

4 boneless, skinless chicken
breast halves
2 tablespoons soy sauce
2 tablespoons light bottled
Italian salad dressing
6 tablespoons ketchup
1/2 teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon Greek seasoning
1/2 cup white wine
2 tablespoons cooking oil
2 tablespoons margarine
fresh dill sprigs for garnish

In medium bowl, mix together
soy sauce, Italian dressing,
ketchup, dill weed, garlic powder,
Greek seasoning and wine; set
aside.
In large frying pan over medi-
um-high heat, place cooking oil
and margarine. Add chicken and
lightly brown on both sides. Cov-
er and cook about 10 minutes
more or until fork can be insert-
ed in chicken with ease. Drain
pan and pour sauce mixture over
chicken. Cover and simmer about
10 minutes more.
Arrange chicken on platter and
pour sauce over top. Garnish with
dill sprigs. Makes 4 servings.

❑

Heart-Healthy Recipes
fet6hion6 That Taste Good

for

extra

PRoplq,

286 West Maple • Birmingham

(810) 540-1977

Mon.-Sat. 10-5:30 • Thurs. 10-9

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

E

very day, new research re-
veals a connection between
diet and disease. One of
the latest books on the
subject is Dr. Citron's Evolu-
tionary Diet and Cookbook.
Dr. Citron, a cancer special-
ist, began researching the effects
that certain foods had on a per-
son's health and noticed an in-
teresting connection: The foods
that helped prevent cancer were
the same as those that could
stave off heart disease.
Using his medical knowledge,
he created what he believes is
an anti-cancer, anti-heart dis-
ease diet.
His book has an abundance of
information about diet and dis-
ease and healthy recipes with
the amount of calories in each
recipe included.

SALMON TARTARE

3 ounces fresh salmon fillet, skin
removed
1 teaspoon capers
1 teaspoon horseradish
1 teaspoon Dijon mustard
1 heaping teaspoon green
onions, chopped
1 heaping teaspoon red onions,
chopped

Grind the salmon in a meat
grinder, or chop it if you have no
grinder. Place a mound of
salmon in the middle of the
plate.
Surround the salmon with
little mounds of the condiments.
Serve with toast points (thin
bread cut into triangles and
toasted). Serves 1.

COLE SLAW WITH
CELERY SEED
VINAIGREITE

1 pound cabbage, cored and sliced

HEART-HEALTHY page 120