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yogurt and pudding are good exam-
ples of foods that don't suffer from
tasteless-substitute-syndrome.
Davis still gives her kids cold
cuts, but they're healthy versions. "I
pack meats that have 3 percent or
less fat, and low sodium," said
Davis. "I also try to give them car-
rot sticks, so they know there's
something healthy in there."
Sher involves her daughters in the
choosing process to make their
lunches kid-friendly. "Samantha
likes tuna, so she usually gets tuna,"
she said. When her children like
what they eat, she doesn't worry
about their lunches being thrown
away.
The choices in
lunch foods are
staggering.
More of
What 501.1
want!
Read
3N Marketplace
in the
Classified section
of this week's
Jewish News
MICHIGAN
MENOPAUSE
ACTION TEAM
12/4
1998
/VOW
We 1/24
112 Detroit Jewish News
Sneaky health food, notes and
child-input are just a few great ways
of making kids lunches into happier
meals. Here are some others:
• Name your foods — carrot
sticks become "crazy carrots" and
rolled sandwiches become "Ferris
wheels". Get the picture?
• Cut sandwiches into rough puz-
zle pieces — three to five pieces is a
good number.
• Pack all sandwich ingredients
separately so the kids can build their
own.
• Send sandwich halves with dif-
ferent Fillings for variety, like half a
tuna sandwich and half an egg salad
sandwich.
• Write messages with condi-
ments on the food. Messages written
in ketchup or mustard are fun.
• Cut vegetables into interesting
shapes, like carrot rounds or "coins"
and cucumber or zucchini "boats"
(cut vegetables lengthwise, scoop
out the seeds and slice).
• Keep produce seasons in mind.
While apples, plums and grapes are
in profusion at the markets right
now, other fruits will become avail-
able throughout the year. Variety
will make kids' lunches less boring.
• Some markets now sell bread
that's dyed in bright colors your
children will love. Ask around.
Kid Recipes
You don't have to be
a kid to like these easy
lunch recipes. They're
for all ages and make
great dinners and
snacks, too. Recipes are
for one or two chil-
dren. Multiply
amounts for the num-
ber of lunches you
need.
TURKEY SOFT
BURRITOS
1 whole wheat
tortilla or small
lavash
2 T vegetarian refried
beans
2 ounces cooked turkey,
chopped
2 T chopped fresh
tomato
2 T shredded lettuce
2 slices avocado
2 T shredded lowfat or non-dairy
cheese (optional)
3 T taco sauce (optional)
Spread beans on lavash. Sprinkle
turkey, tomato, and lettuce and
cheese if desired on one end of the
tortilla. Place avocado over the
other ingredients and roll into a
burrito. Pack in plastic wrap or foil
to keep the burrito in shape. Pack a
little taco sauce on the side for dip-
ping. Makes 1 burrito.
PITA PIZZA POCKET
1/2 pocket pita
3 T low-sodium tomato or pizza
sauce
1 ounce part-skim mozzarella
cheese
Vegetable fillings of choice
Spread sauce in pita pocket. Sprin-
kle remaining ingredients in pock-
et. Pack in foil or plastic wrap to
keep filling ingredients in place.
Some schools have microwave
ovens the students can use to heat
up meals. These are great hot or
cold. Makes 1 pizza.
FRUITY CHICKENY PASTA
SALAD
1/2 cup cooked pasta shape
1/2 cup cooked chicken
(optional)
1/2 cup chopped apples
2 T diced celery
2 T diced carrots
1/4 cup pineapple chunks
2 T golden raisins
3 T lowfat mayonnaise
Combine all ingredients. Serves 1-
2.
HEALTHY CHICKEN
NUGGETS
1 cup plain or seasoned bread
crumbs
3 T margarine
3 T water
1 t Dijon mustard (optional)
1 boneless chicken breast, cut into
4-6 chunks
Preheat oven to 450 F. Place bread
crumbs in a bowl. Set aside. Place
margarine, water and mustard, if
using, in a microwave safe bowl.
Microwave on high for 1 minute or
until the margarine is melted. Stir to
combine the ingredients. Dip the
chicken pieces in the margarine
water mixture and then in the bread
crumbs. Make sure the nuggets are
well-coated before placing them on a
cookie sheet that has been sprayed
with non-stick cooking spray. Bake
nuggets for 4 minutes on one side,
turn over, and bake 4 minutes on
other side. Let cool completely
before packing. Makes 1 serving.
FRUITY DIP FOR VEGETABLES
OR APPLE SLICES
1 T crushed pineapple
1 T soft light cream cheese
1 t peanut butter
1 t honey or brown rice syrup
Combine ingredients and stir well.
Makes 1 serving. Cl