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MAIN OFFICE
30850 Telegraph Road Suite 250
Bingham Farms, Michigan 4802.5
(248) 646-3400
Fax (248) 646-5187

BRANCH
1732 West Maple Road
Birmingham, Michigan 48009
(248) 723-4800
Fax (248) 723-4848

FRUIT BUTTER
4 apples, unpeeled, and roughly
chopped
1 c. unsweetened, unfiltered apple
juice
1/2 t. ground cinnamon
1/2 t. vanilla extract
Place all in the ingredients in a
saucepan and simmer for approxi-
mately 20 minutes, until the apples
are very soft. Drain and reserve the
juice.
Transfer the apples to a blender or
food processor and - process puree
until smooth. Set a sieve over a bowl
and press the puree through with a
spatula or wooden spoon. Discard the
apple pulp. Adjust the consistency of
the fruit butter to your liking with
reserved juice. Serve at once or trans-
fer to a lidded container and refriger-
ate for up to 5 days.

GREEN AND YELLOW BEANS
WITH TOMATOES
(From The Rancho La Puerta
Cookbook.)
When the young, tender string beans
are in season, this is a dish I love to
make. The beans are so sweet and
tasty and cook right up in a flash.
Note: Iwrey uses green beans only
and says it's great.
1 onion, cut julienne
3 cloves fresh garlic, minced
2 tomatoes, chopped
1 t. allspice
1 small pinch ground cloves
1/2 pound green string beans,
trimmed and washed
1/2 pound yellow string beans,
trimmed and washed
2 c. vegetable stock or broth
1 T. fresh oregano, chopped
Salt and freshly ground black
pepper, to taste
Trim the ends off the beans and cut
the beans in half on the bias. Set
aside. In a saute pan over medium
heat, saute the onion for 5 minutes.
Add the garlic and tomato and cook,
stirring, 5 minutes.
Reduce the heat, add the remain-
ing ingredients, and simmer for 10
minutes, covered. Let rest for 5 min-
utes, covered. Season to taste and
enjoy. Makes 6 servings.

.

*Annual Percentage YielcI 'or balances

of 5500 inillitIll1/11.

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PEANUT BUTTER DELIGHT
(From Canyon Ranch. Cooking.)
For peanut-butter lovers, this is a
marvelous way to enhance the flavor
with fewer calories and much less fat.
Peanut butter has about 100 calories
per tablespoon and almost all of those
calories come from far. Part-skim

ricotta cheese has only 20 calories for
the same amount and only half the
calories come from fat. Therefore,
when combined to create this rich-
tasting sauce, they offer the best of
both worlds.
1 c. part-skim ricotta cheese
1/4 cup unhomegenized smooth
peanut butter (or any other
unsweetened peanut butter)
2 T. skim milk
2 1/4 t. vanilla extract
1/2 t. ground cinnamon
2 T. sugar
Combine all the ingredients in a food
processor and blend until satin
smooth. If stored, tightly covered, in
the refrigerator, it will keep for about
a week.

MUSTARD-TOPPED RACK OF
LAMB WITH SPINACH SALAD
You can save a lot of time making this
recipe by using pre-washed baby
spinach leaves, available in cellophane
bags in most supermarkets. This is
another dish that is perfect for enter-
taining because everything except the
lamb is prepared ahead of time and
assembled just before serving.
Cold Mustard Sauce:
1/3 c. fat-free mayonnaise
1 T. Dijon mustard
1/2 t. whole-grain mustard
1/2 t. green peppercorn mustard
1 T. fresh lemon juice
Pinch chopped fresh mint
1 T. minced shallots

1 pound rack of lamb (8 chops)
1/4 c. Canyon Ranch Dressing
(recipe below)
1/2 pound spinach, washed and
tough stems removed
1/4 pound (1 cup) mushrooms,
sliced
8 thinly sliced red onion rings
1 small tomato, diced
Place the Cold Mustard Sauce ingre-
dients in a small bowl and mix well.
Cover tightly and refrigerate. Preheat
oven to 400 degrees.
Place the rack on a baking sheet
and bake in a preheated oven for 25
minutes for medium-rare. Slice into 8
chops.
While the rack is baking, heat
the Canyon Ranch Dressing in a c---Z\
small pan until hot to the touch but
not boiling. Combine the spinach,
mushrooms, red onions and tomato
in a bowl. Pour the warm dressing
over them and mix until wilted.
Divide the warm salad mixture
among 4 plates and top each serving
with 2 lamb chops and 2 table-