Clarion-Ledger from Jackson, Mississippi • Page 87

Of Clan'oti'tcDgcc 7. I November 8, 1979 CELEBRITY mnvRnnv 'Ji Pm'! h-: hX widen Door's director savs dieting doesn't have to be masochistic 1 1 are and where we've come trom, you'll find we have no great art, music, architecture now or any great gardens. I'm very much into the historical concept. We have to because these are not naked people who appear before us. They have a history.

You have a history. That's why I believe in studying calendars. I find if each person studies his or her calendar and his own history, then you can begin to make your own predictions and plan your future history." Recipes for delicious eating from the Golden Door and Deborah Szekely Mazzanti follow: Sears Portrait Studio portraits passports copies while. Then add herbs and bake eggs in the tomato sauce topped with thin lids of Jack cheese. I serve them in little ramekins to keep them hot.

If I know in advance that someone is coming I get fresh tortillas That plus a fresh fruit salad makes a wonderful meal." Deborah's ideas can be applied at home. "The success of creating a new you," the health expert said, "is getting to know the old you. You can't change yourself unless you know yourself. Many people have become so superficial they don't know they have depth. "I think TV situation comedies are most symbolic of our culture.

You watch mediocre people doing mediocre things. I'm not talking about the actors, but what they are saying and doing. These people arc not people I'd want to know in real life. If they were your neighbors, would you spend a lot of time with them? "Maybe It makes people feel better because they are watching inferior people cavort around. But you see, television has power and absolutely no responsibility.

I mean there's no peer pressure. And people need that." Deborah is an avid historian. "It's a funny thing but there's a real correlation in our culture of peaks and valleys that covers not only literature, art, music, architecture, but gardens as well. For example, in history, when you study the great gardens, you realize that's when the great buildings were built. At the same time there was great art, fine music and writing.

"When you look at our history in terms of where we 18 color photographic portraits By JOHNA BLINN BEVERLY HILLS "Whenever I look at a menu. I must decide whether my food Is life-enriching or lifenliminishing. Dieting need not be masochistic." says Deborah Szekely Mazzanti. creator and guiding light of the Golden Door, the world's number one health and beauty spa. The vivacious, energetic lady was having lunch at the Polo Lounge and sharing with me some of the beauty secrets that have helped such luminaries as Barbra Streisand.

Jane Russell, Eva and Zsa Zsa Ga-bor, Burt Lancaster and Debbie Reynolds. They are among the many who have spent time at the famous spa near Escondido, Calif. Deborah's book, "Secrets of the Golden Door" (Bantam), is now available in paperback. It contains the spa's renowned and easy-to-prepare recipes, simple exercises and concrete advice on how to stay fit and enjoy it. "Dieting is much more than curtailing calories," she said.

"People need not think that diet or exercise along will do it. We are a whole person. Our body is our beginning and our end. And everything we do, we do with our body. Sadly, though, too often the last thing we pay attention to is our body until it doesn't function well." Deborah Mazzanti's interesting approach to food and health was strongly influenced by her European parents and her first husband.

"I had marvelously nutty parents. They were early fruitarians the original hippies who moved to Tahiti during the Depression in order not to compromise their nutritional lifestyle. Besides being vegetarian, my family ate nothing but raw fruits, vegetables and nuts." In Tahiti, Deborah met Prof. Edmond Bordeauz Szekely, who spent is youth researching early civilization and searching for ways to apply natural living to an increasingly unnatural culture. "Later we pitched tents in Mexico, in various health camps," she laughed merrily.

Deborah has incredible energy she was flying off that night to her home, then planning to leave early the next morning to lecture in Cost Rica. The tireless lady attributes this nonstop energy to her diet and exercise program. She even brought along her jump rope and jogging togs in her suitcase. "Most weight problems stem from the lack of activity," she said, digging into a seafood lunch. "Few people have learned how to replace the missing ingredient in modern life that once was the prerequisite for all living things continuous movement!" She pioneered in "activity days," based on the idea of primitive man's dawn-to-dusk search for food.

"I do a little thing In my own house. My telephone rings 20 or 30 times a day. I used to have an extension cord on my telephone. I had it removed so now I have to get up to answer my phone. I have a stationary bike by my desk.

I often place calls while I exercise on the bike." Eating and cooking sensibly is not difficult. Besides, Deborah is a creative cook! "I fix everything fresh. I love gardening and I have herbs growing in my backyard. The last two years I've been traveling so much that I'm spending less time at home. One of the things I'm going to do is set up experimental pots of thyme." She had just returned from a three-week course in England where she studied history of gardening at Wooster College, Oxford University.

"I'd like to create some prototype flower beds to combine cut flowers, herbs and vegetables in one garden, making it attractive as well as multi-seasonal." Deborah is constantly searching for new ways to prepare interesting low-calorie food. "I love going to Indian or Oriental places because most things on their menus are unusual." Entertaining at home on weekends is not difficult she claims. "Most of my dishes take no more than 30 minutes to prepare. I have a very favorite recipe for Eggs Ranchero. I've never served it to anyone who didn't love it even the most elegant person in the world.

Besides, most people like Mexican food. "I cook onions in a big pan in a little oil until they are soft. The only thing I use in cooking that's not fresh are canned tomatoes. So often tomatoes are not good. Just add tomatoes and let them simmer for a g95 Kjr total three 5 7's fifteen wallet size -'IS Idas DEBORAH MAZZANTI'S RANCH EKO GARDEN SPAGHETTI, GOLDEN DOOIl 950 deposit 12 Tbsp.

vegetable oil 4 small yellow onions, peeled, thinly sliced 1 small green pepper, thinly sliced 1 small can tomatoes 1 heaping tsp. oregano 12 tsp. basil Salt, pepper to taste 8 thin slices Jack cheese Cook onions and green pepper in oil until vegetables begin to brown. Break up tomatoes with fork, add to onion-green pepper mixture. Add oregano, basil and salt, pepper to taste.

Cook until vegetable mixture has cooked down and is fairly thick. Break eggs into skillet. Cover each egg with a thin slice of cheese. Put lid on and let eggs cook in the sauce. Serve 2 eggs per person.

Delightful served in individual ramekins with fresh tortillas and fruit salad. Serves 4. AFTERTHOUGHTS: Deborah advises: "The secret to this dish is the herbs. Use fresh if you have them or crush dried herbs between your fingers so the oil is released before dropping the herbs in the sauce." In a large heavy pan, saute' onion and garlic in oil until limp. Add eggplant, cauliflower, green pepper and mushrooms.

Stir until vegetables begin to brown, add an additional 1 teaspoon of oil if they start to stick. Add parsley, herbs, anise, salt, pepper and tomato sauce. Stir until mixture boils; cover and lower heat. Simmer for 30-40 minutes, or until eggplant and cauliflower are no longer recognizable as such but are still in chunks (not pureed). Add wine shortly before cooking is finished (more if necessary to thin sauce).

Cook spaghetti and drain. Arrange around rim of large heated plate. Heap sauce in center and sprinkle with cheese. Each serving, 400 calories. Serves 4.

1 Tbsp. olive oil 14 cap chopped onion 2 clove garlic, minced 1 12 cups unpeeled chopped eggplant 12 cup chopped cauliflower 14 cup chopped green pepper 2 large fresh mushrooms, sliced 14 cup minced fresh parsley 14 tsp. each thyme, crumbled bay leaf and oregano 14 tsp. anise or fennel seed, optional Salt, pepper to taste 1 (8-oz.) can tomato sauce 2 Tbsps. red or white wine 4 oz.

spaghetti or noodles (green-spinach or whole-wheat variety) 2 Tbspi. grated Parmesan cheese No limit on number of paikages. Our selection of posvs. 95c additional fur eaih added person in portraits. Choke of backgrounds.

Full package orders only. No age limit Adults and family groups welcome 1 Oiler good throuRh Sat. Nov.17 Nl IOCUS UN UUI II 10 am to 8 pm 1100 Metrocenter 354-3839 Sears I lur St' 4tS i hangf i did Sjtitfiiluin Kuarantvcd ot yuur munry baik. Eft --n CUSTARD TARTS Pastry for 2 crust pic 6 eggs 34 C. milk 13 C.

honey 1 12 tsp. vanilla 12 tsp. salt 14 C. fruit jelly or jam, optional Roll pastry out 18-inch thick. Cut into 12 circles 3 12 inches in diameter, using cookie cutter, drinking glass or cup.

Fit each circle into muffin cup. completely covering bottom and sides (use pastry leftover between cutouts to patch any holes, if necessary.) Beat eggs. Blend in milk, honey, vanilla and suit. Pour about 14 cup egg mixture into each pastry-lined muffin cup. Bake in preheated 350 degree oven until knife inserted near center conies out clean, 25 to 30 minutes.

Cool on wire rack. Serve warm or cold If desired, spoon about 1 teaspoon jelly or jam onto each tart. Makes 1 dozen tarts Custard Tarts F2 (rmtpmfhmv 3 1 r. 4 ELGWL i I I It's easy with I Soup Ladle fresh frozen vegetables, ll 2j The people who make I Snov7 -America's first non- rr chlorine bleach-have some CLORQX rather interesting information 2 for those people who now 1 1 14- snowy mnRflXl 1 use Clorox 2. Snowy costs less to ue per wash, and still cleans just as effectively.

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