• Are you battling with your
child over food?

• Is your child sneaking food?

Is your child gaining too
much weight?

• Do weight problems
run in your family?

CCWM

Center
for Childhood
Weight Management

Food

Let the
professional
staff of
The Center for
Childhood Weight
Management help you
and your child.

For more information about
classes and locations, call:

(248) 855-5112

"Healthy Kids Are Happy Kids"

1 1111111111.111111-

Olffordable Elegance
in Assisted Living.
Welcome to
The Court At West Bloomfield

A residence that combines all the
grandeur of your home with
assistance available For the asking.
A place you can relax, knowing yon
needs are attended to. Where nurst
and their staff provide the care that
you need. 24 hours a clay.

The Court At West Bloomfield

Owned & Operated by HCR ManorCare
6950 Farmington Road, just south of Maple
West Bloomfield • 248-661-1700

GRAND OPENING

Lunch Specials, Dinner, Party Trays
and Carry-Out Available
Sushi, Chicken & Beef Teriyaki, Noodles

4157 Orchard Lake Road, Orchard Lake

2001

80

Place salmon,
skin side down, in
a large glass or

Sour cream coffee cake with
cinnamon and pecans

BORSCHT WITH HARD
BOILED EGGS AND
POTATOES

2-3 pounds fresh beets
1/4 c. red wine vinegar
6 c. water
3 egg yolks
2 extra-large whole eggs or 4 yolks
salt and pepper to taste
1/2-1 t. sugar, optional
2 hard boiled eggs, chopped
4 small redskin potatoes, boiled and
chopped
sour cream, optional
Peel and grate beets. Transfer to a
small soup pot. Add vinegar and water
and bring to a boil over medium-high
heat. Reduce heat to simmer, cover the
pot and cook for 30 minutes. Remove
from heat and cool slightly. Beat egg
yolks with a fork in a small bowl and
stir into the slightly cooled soup. Stir
well and chill until cold.
Add salt and pepper to taste. Add
sugar if you like your borscht sweet.
Serve with chopped eggs and potatoes
as garnish, and with sour cream if
desired. Makes 8 servings.

(248) 737-4408

Open Mon.-Sat 11:30-2:00, 5:00-10:00 Sun. 4:30-9:00

chopped
5 egg yolks, chopped (remaining
egg yolks discarded)
3 T. light or fat-free sour cream, or
more to taste
1 T. Dijon mustard, or to taste
1 T. chopped fresh parsley
1 T. fresh chopped tarragon
2 scallions, minced
salt and pepper to taste
Stir together all ingredients in a
medium bowl and adjust seasonings to
taste. Makes 4-6 servings.

DILLED GRAYLAX

Japanese Restaurant

9/21

black pepper to
taste

HERBED EGG SALAD
10 hard boiled eggs, whites

The Court offers a true sense
of independence in a safe, caring
environment. The Court is now
offering new pricing, with rooms
starting at $2,150 per month.

The Court...All of the grandeur
of fine living in a safe, caring
environment.

Combine all
tuna salad
ingredients and
stir lightly until
mixed. Chill
until ready to
eat. Serve with
bagels or fresh
bread in a sand-
wich with fresh
basil leaves,
tomatoes and
cucumber.

4

1 0%0FF

ENTIRE BILL

Expires 1015/2001

MinfiAVAIP1.7: •

One 2-pound, very fresh salmon
fillet, with or without skin
1 c. kosher salt
1 c. brown sugar
2 c. fresh chopped dill

plastic dish with
sides. (If the
salmon is too
large for any of
your dishes, you
may cut it in half
and lay them side
by side or overlap them

slightly.)
Combine sugar and salt in a medi-
um bowl. Press this mixture over the
top of the salmon. Arrange dill over
the sugar and salt and sprinkle with
pepper. Top the salmon directly with
several sheets of plastic wrap (the wrap
must be directly on the fish). Place a
heavy object (such as 1-2 bricks or
heavy cans of food) over the wrap and
chill the salmon for least 24 and up to
72 hours. It will be ready — cured —
in 24 hours, however.
When ready to cut (up to a day
before serving), remove the salmon
from the dish (the sugar will have
melted), wipe the top of the salmon to
remove any extra syrup or sugar/salt.
Place the gravlax on a clean cutting
board and slice very thin on a sharp
angle. If the salmon has skin, stop at
the skin and slide the knife slightly to
remove it from the skin. Place the
avlax on a serving dish and drizzle a
gravlax
little of the sugar syrup over. Arrange
fresh dill over the salmon as a garnish
and serve with sliced lemon and a lir-
tle fresh ground pepper.
You may arrange the gravlax on the
platter a day ahead of time, chilled
and wrapped well in plastic. Makes 12
or more servings.

SOUR CREAM COFFEE
CAKE WITH CINNAMON
AND PECANS

2 c. flour
2 c. sugar
1 T. baking powder
1/2 t. salt
1 c. (2 sticks), butter or margarine,
softened
1 1/2 c. light sour cream
2 eggs
2 t. vanilla extract
Topping:
1/2 c. sugar
1 c. fine chopped pecans
1 T. cinnamon
Preheat oven to 350F. Spray a tube
or bundtcake pan well with non-stick

cooking spray.
Make the batter by stirring together