HEALTH & FITNESS THE PARK LIVING food BREAKING DELICIOUS from page 54 Broccoli Almond, Orange and Cherry Salad This salad is equally good prepared with asparagus or cauliflower. 1 pound broccoli florets - cut into small bite sized pieces (if buying whole heads of broccoli, you may need more than 1 pound) 1 cup sweetened dried cherries 1 cup sliced or slivered almonds, lightly toasted 1 can (about 10 oz.) mandarin oranges, drained well 1 cup slivered red or Bermuda onions 1 cup fresh chopped parsley 1 /4 cup balsamic vinegar 3 Tbsp. extra virgin olive oil Kosher salt and pepper to taste Place broccoli in a microwave- safe bowl with 1/4 cup water. Cover with plastic wrap and cook on high heat for 3 minutes. Allow to cool slightly, rinse with cold water and drain very well. Transfer the broc- coli to a large bowl. Add remaining ingredients and toss well. Adjust seasonings to taste and serve cold. Makes 8 servings. "I JUST DECIDED THAT I DIDN'T WANT TO BE ALONE ANYMORE: gWaking new friends is one of life's greatest pleasures. Residents of The Park at Trowbridge often become re- energized with a whole new zest for life as they make new friends with people their own age, people they can relate to. See for yourself why seniors living at The Park at Trowbridge experience an invigorating sense of independence, freedom and optimism. Minted Fruit with Lime and Poppy Seeds !Your story continues here For more information or Pite Yer4eh to visit, call today! at Trowbridge (248) 352-0208 24111 Civic Center Drive Southfield, MI 48033 if'. I HORIZON BAY RETIREMENT LIVING' I www.horizonbay.com 1534850 M.J. NOBLE CO., INC. Advance Budding 23077 Greenfield Ste. 343 Southfield, Mich. 48075 248-557-5191 ENGRAVING 6 SALES RECOGNITION AWARDS Pt.ACIUES TROPHIES CRYSTAL MARBLE CAST BRONZE ACRYLIC GIFTS GRAPHICS ARTWORK SIGNATURES LOGOS Walnut Cinnamon Sour Cream Coffee Cake LARGE JOBS - SMALL JOBS - RUSH JOBS -- HEBREW ENGRAVING WEBSITE mjnoble.com E-MAIL mjawards(Oaol.com DON'T FORGET YOUR KIDS 6 GRANDKIDS BRONZE NOSE BABY SHOES START YOUR FAMILY TREE LAMINATE THEIR DIPLOMAS 1533550 56 September 24 • 2009 ,IN 4 cups 1-inch pineapple chunks 4 cups 1-inch cantaloupe or hon- eydew melon chunks 2 kiwi - peeled and cut into 1- inch chunks 1 cup seedless grapes, halved lengthwise 1/2 cup fresh chopped mint leaves, any variety 1 /4 cup lime juice 2 Tbsp. sugar 2 tsp. poppy seeds Combine all ingredients and toss well. Chill until ready to serve. Makes 8 servings. Salad may be made up to a day ahead. Topping: 1 cup brown sugar 2 cups chopped walnuts 1/4 cup (1/2 stick) butter, melted 2 tsp. ground cinnamon Batter: 1 cup (2 sticks) butter, softened 1 1/4 cups sugar 1 cup sour cream 2 large eggs 2 tsp. vanilla extract 1 /4 tsp. salt 1 Tbsp. baking powder 2 cups flour Make topping: Combine all ingre- dients in a medium bowl and stir well. Preheat oven to 350E Spray a tube or Bundt-style pan very well with non- stick cooking spray. Set aside. In a large bowl, cream the butter and sugar until fluffy. Beat in sour cream until uniform. Beat in the eggs one at a time, then stir in the vanilla, salt and baking power. Add the flour all at once and beat only until just incorporated. Do not over- beat. Transfer half the batter into the prepared pan. Sprinkle half the topping over bat- ter. Add remaining batter to the pan and sprinkle with remaining topping. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 15 minutes or more, before turn- ing the cake onto a serving platter. Cut into slices and serve. Makes 16 servings. May be made up to 2 days ahead and wrapped well in plastic and chilled. Deviled Eggs According to incredibleegg.com , here's a way to cook the perfect hardboiled egg: Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs; 12 minutes for medi- um eggs; 18 minutes for extra large) Drain immediately and serve warm. Or, cool completely under cold run- ning water or in bowl of ice water, then refrigerate. 8 large eggs 1 /4 cup mayonnaise 1 Tbsp. prepared white horseradish 1 Tbsp. yellow or Dijon mustard 1/8 tsp. mild chili powder 1/8 tsp. hot pepper sauce, such as Tabasco Salt and pepper to taste Paprika, garnish Peel hard-boiled eggs and cut lengthwise into two halves. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, horseradish, mustard, chili powder, hot pepper sauce. Season to taste with salt and pepper. With a spoon or pastry bag, fill the egg halves with the yolk mix- ture. Sprinkle with paprika. Cover and chill until ready to serve. Makes 8 servings. May be made up to a day ahead.