100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

July 30, 2009 - Image 28

Resource type:
Text
Publication:
The Detroit Jewish News, 2009-07-30

Disclaimer: Computer generated plain text may have errors. Read more about this.

HEALTH &
FITNESS

FOOD from page A27

Does your child have a
Beaumont doctor?

When you have a sick child, the next best
thing to being at home - is being at a
hospital close to home. That's why
Beaumont created a state-of-the-art
Children's Hospital. With Beaumont
doctors in more than 100 pediatric
specialties and sub-specialties, along
with the most advanced technology
and procedures.
Call 1.800.633.7377 or visit
beaumontchildrenshospital.com

Beaumont Hospitals

pepper and hot pepper sauce.
Reduce heat to medium, cover
and simmer for about 10 minutes,

stirring frequently. Makes 1 quart

or more of sauce.

Lois Nelson's Zucchini
Bread

The late Lois Nelson of Bloomfield

Hills was a wonderful and gener-
ous cook. I've changed her recipe
very little (cut the sugar, kept the

zucchini peel) for a wonderful

quick bread.
3 large eggs
1 cup vegetable oil

1 1/2 cups sugar
1 tsp. vanilla extract

2 to 21/2 cups, packed,
unpeeled, grated zucchini
3 cups sifted flour

1 tsp. salt
3 tsp. ground cinnamon
1 tsp. baking soda
1 /4 tsp. baking powder

/2 cup chopped nuts, optional
Preheat oven to 350E Spray 2
loaf pans with nonstick cooking

1

.

.

Providin• • uali

Beaumont

WEST BLOOMFIELD
AMBULATORY SURGERY
CENTER, LLC

are to our Patient

Our Center offers a safe, convenient
alternative to having your procedure
performed at a hospital

.

We are a state of the art
Ambulatory Surgery Center

• Colonoscopy
* Gastroscopy
* General Surgery

Our professional staff
is highly trained to
provide you with the
highest quality care
during your stay
with us.

Robert A. Foil, MD. Paul Fortin, MD Joseph Guettler, MD, John Hart. MD, Melissa McBrien, MD, Peggy Nowak, MD. Gregg Polidori, MD. Stephen

Priest. MD, Rajesh Rao. MD. Michael Salter, DPM, Paul Shapiro, MD, Daniel Sherbert. MD, Louis Sobol, MD, Julio Sess. MD, Veslav Stecevic, MD,

Harry Wasvary. MD

A28

July 30 a 2009

aside.
Sift the flour, salt, cinnamon,
baking soda and baking powder
into another bowl and beat into
the wet ingredients. Stir in the

pared loaf pans and bake for 1
hour or until a toothpick inserted

4 Gynecology
* Cosmetic Surgery
e Podiatry

into the center of the loaves
comes out clean. Cool for 20 min-
utes before removing from pan.

Makes 2 loaves.

Lake Leelanau Pea Salad

At a recent trip to the Bluebird
Café in Leland, Mich., I tried a

Our physicians
must meet stringent
credentialilig and
privileging criteria to
be a member of the
Medical Staff.

Our Physician Investors
WBASC is a Limited Liability Company owned by Beaumont Hosp.' - Royal Oak. South Oakland Anesthesia Associates. Tusar Desai, MD,

porated. Beat in the zucchini. Set

nuts.
Transfer the mixture to the pre-

Offering the following services:

e Orthopaedics
• E.N.T.
* Ophthalmology
• Colon & Rectal

spray. Set aside.
Beat eggs in a large bowl with
an electric mixer until foamy. Beat
in the oil, sugar, vanilla until incor-

Beaumont

West Bloomfield
Ambulatory Surgery
Center, LLC

(248) 406-2400
6900 Orchard Lake Road
Lower Level Suite 100
West Bloomfield, MI 48322
(Across from the Boardzvalk)

delicious pea salad. That same
day I found a recipe for a similar

salad in a friend's family cook-

book. Here it is.
2 pounds fresh peas (or 2

pounds frozen peas, thawed)
2 cups lowfat sour cream

1 tsp. garlic salt

1 tsp. lemon juice
1 cup skinless, unsalted pea-

nuts
1 Tbsp. Worcestershire sauce

Combine all ingredients and
toss well. Add salt to taste and
toss again. Chill until ready to

serve. Makes 8-12 servings.

Back to Top

© 2024 Regents of the University of Michigan