.est ._„ a G u ETHEL HOFMAN Special to The Jewish News , ese _. B efore our convenient Birmingham bank branch opens this spring, we're working even harder to earn your business. Like guaranteeing the highest published yields on 6 and 12-month CDs in the area. Call our main headquarters in Bingham Fay ms toll-free 1 800 421 BANK today to see how you can open your account by mail, wire transfer or direct deposit. Of course, all accounts are FDIC-insured. - - - A PARAMOUNT BANK Yo u.r Hometown Bank HEADQUARTERS: Bingham Farms Office • (248) 646 - 3400 FDIC INSURED 30850 Telegraph Road, Suite 250 Bingham Farms, Michigan 48025 Cr LENDER IF YOU'RE SERIOUS ABOUT YOUR FITNESS Let us help you be the best you can be with 1 on 1 training at our club. A patient friendly program designed just for you to help you reach your realistic fitness goals. Change your life by changing your lifestyle. Muscle therapy and nutritional consulting available. Call us today for a FREE consultation. • Nutritional Counseling 4/24 1998 • Muscle/Massage Therapy INTERNATIONAL PHYSIQUE CHAMPION • TV Celebrity Anchor PETER NIELSEN'S Personal Training Club 4119 Orchard Lake Rd. (at Pontiac Tr.), West Bloomfield ( Visit our website! www. p eternielsen.com INW/Food Speedy Shabbat Dinner For Empty Nesters • Children's Fitness Programs • Free Consultation 248) 855.0345 ith children graduated from college and settled in jobs all over the coun- try, you'd think that Shabbat dinner might be lonely for empty nesters. Not so for the Hofmans and Saltzmans. Through years of syna- gogue activities and carpools, Shabbat dinner has become a comfortable tradi- tion for us and our longtime friends. That doesn't mean a regular Friday night commitment. Usually, it's a Thursday telephone call to check on each other's plans and, if convenient, decide on what each couple should bring. For Jackie Saltzman, it's a quick trip to the farmers' market for vegeta- bles and maybe a roaster to pop into the oven an hour before Shabbat. The menu below is typical for our spur-of-the-moment dinner for four empty nesters. Soup starts out with a jar of borscht. With chicken as the main dish, transformation from store-bought cooked to home style is as simple as sprinkling almonds and raisins over and/or stuffing a cut-up lemon or orange into the cavity. Wrap in foil and heat through. Quick, easy and tasty. Salad in a bag is another time saver. But be sure to rinse thoroughly in cold water first, then let stand in a colander for a few minutes to drain. Couscous is a marvelous side dish that needs no cooking. Prepare accord- ing to package directions. Personalize by adding spices, fresh herbs or cooked vegetables. Or even quicker, pick up a bag of frozen potato latkes, brush with olive oil and crisp in a 400 F oven, turning to nicely brown both sides. Unbelievably simple, Warm Cherry Pie Compote is a hit. I like to use the Comstock Premium brand that has lots of fruit, but any pie filling will do. Serve in dessert dishes or spoon over sliced pound cake or angel food cake. It's an impressive ending to an easy and deli- cious Shabbat dinner with good friends. Suggested wines: Medium-bodied Cabernet Sauvignon from Hagafen Cellars in the Napa Valley or for a lighter wine, try their White Zinfandel. BEET AND MUSHROOM BORSCHT (PAREVE) 2 cups sliced mushrooms 3 scallions, sliced thinly 1 tablespoon vegetable oil 1 (32-ounce) jar beet borscht In saucepan, saute mushrooms and scal- lions in oil over medium heat. Add beet borscht. Heat through. Serve hot with garlic croutons. Serves 4-5. GARLIC CROUTONS (PAREVE) 10 slices (1/2-inch thick) French bread 2 tablespoons olive oil Garlic powder Paprika Preheat broiler. Arrange bread on a bak- ing sheet. Brush with oil, sprinkle light- ly with garlic powder and paprika. Place under broiler for 3 minutes or until beginning to brown. Watch carefully. Makes 10 pieces. HOME-STYLE ROAST CHICKEN (MEAT) 1 cooked barbecued or roast chicken 1 lemon quartered 1/3 cup raisins 1/4 cup slivered almonds Preheat oven to 350E Line a baking pan with foil with a generous overlap (enough to cover chicken tightly). Place chicken in the prepared baking pan. Insert lemon in the cavity. Sprinkle top of chicken with raisins and almonds. Bring the foil toward center and pinch to seal. Bake in preheated oven for 30 minutes until heated through. Serves 4. PEPPERED CHILEAN BASS (PAREVE) about 1 1/4 pounds Chilean bass fillet, cut in 4 pieces 3 tablespoons olive oil 1 tablespoon lemon pepper seasoning Preheat broiler. Spray a broiler pan with non-stick vegetable spray. Place fish on prepared pan. Brush generously with olive oil. Sprinkle with lemon pepper seasoning. Turn and repeat with oil and lemon pepper seasoning. Broil for 4 minutes or until begin- ning to brown. Cover tightly with foil, place pan on center rack and turn heat to 425F. Continue cooking 3 - 4 min- utes longer or until flakes are opaque when separated with sharp knife. Serve topped with a spoonful of Caper Salsa. Serves 4. CAPER SALSA (PAREVE) 2 tablespoons capers, drained 1/4 cup mild tomato salsa 1/4 cup diced cucumber Wash. capers to remove excess salt. Stir into salsa and cucumbers. Serve at room temperature. Serves 4. SHABBAT on page 132