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Food

SAMBA

from page 130

1/2-pound fresh watercress with
stems, washed and dried
1 can (about 15 ounces) hearts of
P alm , drained
2 cups ripe, chopped tomatoes
1 1/2 cups chopped, peeled
cucumber
1/2 cup sliced Bermuda onion
1/2 cup pimento stuffed green
olives, diced
Juice of one lemon or lime
1/4 cup light olive oil
Salt and pepper to taste
Place a layer of watercress on a serving
platter. Set aside. Cut palm hearts into
1/2-inch rounds and place in a medi-
um bowl. Add tomatoes, cucumber,
onion, olives, juice, oil, salt and pep-
per. Toss gently to combine and serve
over the watercress. Serves 6-8.

PUDIM DE LEITE
(CARAMEL CUSTARD)
This dessert is very similar to creme
caramel or Mexican flan. To lighten
up the calories and fat of this dessert,
you can substitute low or non-fat con-
densed milk and skim milk or orange
juice for the milk. Egg substitutes also
work well.
For a pareve dessert alternative,
serve fresh sliced tropical fruits or any
dessert with coconut.

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(12 Mile Just East of Orchard Lake Rd.)

2/20
1998

(248) 471-9220

[Mon-Fri call (810) 754-6360]

1 cup sugar
1 can (12-ounces) sweetened
condensed milk (not evaporated
milk)
2 cups milk
4 eggs, well beaten
2 Tbsp. cornstarch
2 Tbsp. water
1 tsp. vanilla (optional)
Step 1:
Preheat oven to 350 degrees F. Place a
pan large enough to hold a 9-inch pan
in• the center of the oven. Pour 1 inch
of very hot or boiling water into the
pan.
Step 2:
Pour the sugar into a small saucepan
over medium-high heat. Cook, stirring
constantly, until the sugar is melted
and golden. Immediately and quickly
pour the sugar into a dry 9-inch ring
mold or souffle dish. Quickly tilt the
pan to let the caramelized sugar coat
the bottom and a little up the sides as
well. Set aside. Be very careful when
working with hot, melted sugar.
Step 3:
Pour the condensed milk into a large
bowl. Add the milk and eggs and stir
until well combined. Dissolve the
cornstarch in the 2 Tbsp. of water and
SAMBA on page 134