Fo o 6

WALTO\\VGDD

Assisted Living Residence

Waltonwood of Royal Oak

Grand Opening

OPEN HOUSE

May 15 & 16
1 5 p.m.

-

Conveniently located on the
northwest corner of Thirteen Mile
and Woodward (across from
William Beaumont Hospital).

3450 W. Thirteen Mile Road
Royal Oak, MI 48073

Visit other distinctive

Waltonwood communities,

offering the finest in independent

living and assisted living.

Call today for a personal tour.

Older adults needing daily assistance can experience gracious
living in a secure setting. Our charming Assisted Living residence
features courteous staff to assist with personal needs, nutritious
meals in an elegant dining room and tastefully furnished apart-
ments. We offer a variety of quality services to bring out the best
in life. For more information, call (248) 549-6400.

Check out these benefits:
O
LJ Private studio and one-bedroom apartments
Porches, bay windows and other distinctive features
Housekeeping and linens provided
O Activities and outings
O J Beauty shop, gift shop and more
L
LJ Licensed home for the aged.

*IT 11:

Rochester Hills
3250 Walton Blvd.
.(248) 375-2500

Novi (Opening soon)

Canton

27475 Huron Circle

2000 N. Canton Center Road

(248) 735-1500

(734) 844-3060

SINGH

Waltonwood Services LLC

4/30
1999

124 Detroit Jewish News

spoons of the Cold Mustard Sauce.
Makes 4 servings.

CANYON RANCH DRESSING
(From Canyon Ranch Cooking.)
This dressing is much better if made a
day before you plan to use it. In addi-
tion to its enhancing almost any salad,
it also can be used as a marinade for
cooked vegetables or uncooked fish,
poultry and meat.
1/2 c. vegetable stock or broth
2 T. balsamic vinegar
4 T. red wine vinegar
Pinch freshly ground black pepper
1/4 c. chopped shallots
1 T. minced parsley
2 T. extra virgin olive oil
Combine all the ingredients in a
blender and blend until smooth.
Transfer the dressing to a jar or stor-
age container. Cover tightly and store
in the refrigerator. Makes 1 1/4 c.

ORANGE-CORN MUFFINS
(From The Rancho La Puerta

Cookbook.)

2 navel oranges
1/4 c. honey
2 c. unbleached all-purpose flour
1/2 c. stone-ground cornmeal
1 T. baking powder
1 t. salt
1 c. low-fat buttermilk
4 large egg whites
1/2 c. packed light brown sugar
1/2 c. light mashed bananas
Preheat oven to 400 degrees. Lightly
spray a 12-cup muffin tin with veg-
etable oil spray. Using a small knife or
zester, remove enough of the colored
part of the orange for 2 grated table-
spoons of the zest.
Peel the oranges and strip the ends.
Slice each orange into 6 sections,
removing the white pith and seeds.
Spoon a teaspoon of honey into each
muffin cup, with an orange segment
and set aside.
In a large bowl, combine the flour,
cornmeal, baking powder and salt.
Whisk 10 to 12 times to mix.
In a medium bowl, combine the
buttermilk, egg whites, brown sugar,
banana and orange zest and mix well.
Fold the wet ingredients into the dry
ingredients, taking care not to over
mix (over mixing toughens the
muffins).
Spoon batter into muffin cups, fill-
ing about three-quarters full. Bake 15
to 20 minutes, or until a toothpick
inserted into the center of one muffin
comes out clean and the tops are nice-
1y domed. Turn out onto a wire rack
and serve warm. Makes 12 muffins. L 1