BEFORE FAST page 112

1 egg slightly beaten

Pictured Above L to R: Marla Feldman - New Car Sales Manager, Martin G. Feldman - President, Jay Feldman - General Sales Manager at Jay Chevrolet

tastomyau Atm YOUR rAfillty

itAPPY 11EALTWY AIM PROSPEROUS
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Preheat oven to 400 degrees.
Spray baking sheet with a non-
stick spray and set aside. Wash
and dry salmon and cover with
lemon juice. Set it aside. Wash
and dry spinach and discard
stems. Chop 1/2 of the mush-
rooms with the spinach, season
lightly with pepper. Lightly
spread mayonnaise on one side
of each pastry sheet, leaving a f-
inch margin on all sides. Place
one pastry sheet on baking sheet,
mayonnaise side up. Place
spinach mixture in the center and
place the salmon on top. Sprin-
kle with remaining chopped
mushrooms over the top and
sprinkle dill over the mushrooms.
Cover with remaining pastry
sheet, mayonnaise side down.
Crimp, seal and trim excess pas-
try. Use the excess pastry to dec-
orate. Make slits across the top
of the dough and glaze with beat-
en egg. Bake 20 minutes until
golden brown. Serve sliced, hot
or cold. Serves 4 to 6.

MAR Y\
11112,
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Gee

2675 S. MILFORD
HIGHLAND, MICHIGAN 48357
810-684-1025
FAX 810-685-3801

42355 GRAND RIVER
NOVI, MICHIGAN 48375
810-348-7000
FAX 810-348-9224

tpST
s o.

SUN DRIED TOMATO
PASTA

When you want to send
the very best
in fresh pastry baskets & trays
for any occasion.

Catering Specialist

'416,
ROZ STERN

1 c. minced shallots or onions

1 red pepper, julienned
1 yellow pepper, julienned
2 c. raw spinach, cut into thin
strips
2 cans chicken broth (approx. 14
oz.)
2 cans water (approx. 14 oz.)
1/4 c. pine nuts
1/2 c. shredded fresh basil
1/4 c. sun dried tomatoes, mixed
with 1 T. olive oil
8 to 10 oz. angel hair pasta
3/4 c. grated Parmesan cheese,
optional

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(810) 788.4942

MSC 1110

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IT

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Mix shallots and peppers and
set aside. Pour broth and water
into a large pot and bring to a
boil. Meanwhile, saute pine nuts
in 1/2 t. olive oil until golden
brown. Set aside. Heat 1/2 cup
olive oil in a large skillet and add
shallots and peppers. Cook 3 min-
utes and add spinach and basil.
Cook until tender but do not over-
cook. Reduce flame to low and
add tomatoes. Cook pasta in boil-
ing broth according to package
directions. When cooked, drain
and toss pasta with vegetable
mixture. Add cheese, if desired.
Garnish with pine nuts and
serve. Serves 4; can be doubled.

© Eileen Goltz 1994

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