Swingsets, Inc.

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End of Season Close Out Sale!

All Wooden Playstructures On Sale!

•Visit our playcenter displays •Many models and sizes to choose from
• Sturdy 4'x4' and 2'x6' construction •Up to 25 year warranty

1 Monona 3 position
with 8' slide
(Reg. $863)

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`SAV
Firechief playsystem
with 8' slide
1 (Reg. $1,740)

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little Gym 3 position
.44110' slide & picnic table-<'.
$ 4 9 5
(Reg $1,267)
I Big Gym4 position,
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,_ side deck & 10' slide <"

Huge savings while supplies last!

(In stock items only)

TOYa4E;

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3947 W. 12 Mile, Berkley
(1-696 exit Greenfield to 12 Mile
3 Blocks east of Greenfield)

(248) 543 3115

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Mon.-Sat. 10-5:30 & Fri. 10-8

BACK TO SCHOOL
• teaming Games
& Activities
• Flash Cards
• Science & Nature
• Backpacks-
Hello Kitty & More
• Geo Safari &

Talking Globe

DESPITE U.P.S. STRIKE
WE WILL CONTINUE
TO SHIP YOUR GIFTS

STUDIO

330

—fine china, fine crystal and interesting gifts —
Bloomfield Plaza • 6566 Telegraph Road at Maple • Bloomfield Hills

(248) 851-5533

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Get Results...
Advertise
in our new
Entertainment
THE JEWISH NEWS
Section!
Call 11w Sales Department (810) 334-7123 Ext. 209

Those Lazy (Cooking)
Days Of Summer

ETHEL HOFMAN SPECIAL TO THE JEWISH NEWS

larming meals for a day of
rest and reflection means
that all cooking must be
done the day before. But
when temperatures soar and you
really don't want to spend time
in the kitchen, how do you pre-
pare a lunch to tempt heat-jad-
ed appetites?
I checked out an independent
survey by Del Monte, one of the
world's leading processors of
fruits and vegetables. It found
that in order to plan ahead and
enjoy free time, people want "re-
ality recipes"; that is, real life
calls for easy recipes with real
family taste appeal and real nu-
trition:
* Simple ingredients — items
found in your pantry or in the av-
erage grocery store;
* Minimal preparation, short
preparation and cooking time;
* Canned and frozen items —
convenient, high quality, good
taste and maximum nutrition.
All of these criteria are right
on target for beat-the-heat, do-
ahead dishes that can be pulled
from the refrigerator at the last
minute.
Don't feel guilty if you don't
want to take the time to peel,
wash and dice seasonal fruits and
vegetables. Much market pro-
duce arrives wet and wilted and
quickly deteriorates if not sold
immediately; nutrition content
may be almost nil depending on
how long it has been "refreshed."
But surprising results have
emerged, according to a recent
comparative nutritional analysis
conducted by the University of
Illinois; canned fruits and veg-
etables are as nutritious as their
fresh and frozen counterparts
when prepared for the table. For
canning, fruits and vegetables
usually are picked and packed
the same day so that the canning
process locks in all the nutrients
and natural taste. In addition,
these processed foods offer end-
less variety and year-round avail-
ability at stable prices.
Canned produce pares prepa-
ration time, aromatics such as
pre-chopped onions and chives
are available frozen and taste-
tingling sauces and dressings
such as teriyaki and vinaigrettes
all help to make this menu a
breeze. Each dish may be pre-
pared the day before and refrig-
erated until ready to serve. The
perfect answer for a delicious,
eclectic Shabbat summer lun-
cheon or light supper.

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CHILI-RUBBED
CHICKEN (MEAT)

2 tablespoons lemon juice

2 tablespoons salad mustard
1 tablespoon olive oil
1 tablespoon chili powder
4 (5 to 6 ounces each) boneless,
skinless chicken breast halves

In a bowl, mix the lemon juice,
mustard, oil and chili powder.
Brush mixture over all surfaces
of chicken. Cover and refrigerate
for 30 minutes or overnight.
Preheat grill or broiler. Place
chicken on oiled grill or broiler
pan. Cook 5 minutes on each side
or until juices run clear when
pierced with a knife. Serve with
a relish such as Southwest Fruit
Salsa. Serves 4.

SOUTHWEST FRUIT
SALSA (PAREVE)

1/4 cup frozen chopped onions
1 can (15 ounces) canned mixed
fruit, drained
2 tablespoons finely snipped
parsley
2 tablespoons finely snipped
cilantro
1/4 teaspoon fresh ground
pepper

Place onions in medium mi-
crowave bowl. Zap in microwave
at High for 1 minute or until soft-
ened. Add mixed fruit, parsley,
cilantro and pepper. Let stand at
room temperature 15 minutes or
refrigerate up to 6 hours before
serving. Makes about 1 1/2 cups.
Serves 4 to 6.

ASPARAGUS
VINAIGRETTE (PAREVE)

2 cans (15 ounces each)
asparagus spears, drained
3 tablespoons lite red wine
vinaigrette
2 tablespoons frozen, chopped
chives, thawed
1/4 teaspoon ground ginger

Place asparagus spears in a shal-
low serving dish. Combine red
wine vinaigrette, chives and gin-
ger. Pour over asparagus. Cover
and refrigerate for about 30 min-
utes. Serves 4 to 6.

MEDI I ERRANEAN BEAN
SALAD (PAREVE)

1/4 cup bulgur wheat
1 can (15 ounces) black beans,
drained
1 can (15 ounces) chick peas,
drained
1/3 cup packed fresh mint leaves,
shredded
3 tablespoons sweet and sour
salad dressing
salt and pepper

Place bulgur wheat in a medium
heatproof bowl. Pour hot water
over to cover. Let soak 10 min-
utes. Drain. Add black beans,
chick peas and mint. Pour dress-
ing over and stir to mix. Season
to taste with salt and pepper.
Serve chilled or at room temper-
ature. Serves 4 to 6. ill