Congratulations
BRIAN RAF
SAME DAY
SHIRTS
MORAL
BY 9A.M.
•
Andover
High School
Class of 1996
It's been quite a year:
National Merit Finalist, Phi Beta Kappa,
The President's Award.
FOOD page 126
Season both sides of each salmon
filet with the pepper and then
grill approx 4 to 5 five minutes
on each side or until done. Set
aside.
In a large non metal bowl
combine the remaining ingredi-
ents. *If you are serving wine
with the meal omit the vinegar
from the recipe; the two tastes
will fight each other. To serve,
the salmon can be either cold or
room temperature. Spoon the
salsa over the filet or on the side
and serve. Serves 2.
We're proud you're such a caring individual and
wish you all the best at the University of Michigan
TL I 1 f3I h u h
(computer science & electrical engineering).
Love,
Mom, Dad, Mindy & Stacey
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SAME DAY SERVICE UNTIL 3 P.M.
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r
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VEGETABLE FRITTATA
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I L
SPERBER'S
KOSHER CATERING
AT SPERBER'S YOU DON'T HAVE TO SPEND AN
packed by PASTA LABELLA
Preheat oven to 350. Grease bot-
tom and sides of a 10 inch spring
form pan. Decorate the bottom
of the pan with a few artichoke
hearts, cut cherry tomatoes and
fresh basil leaves. In a large skil-
let heat oil and saute the onion,
garlic, squash, peppers, re-
maining artichokes and mush-
rooms until they are crisp tender
(approx 15 minutes). While the
vegetables are cooking beat to-
gether the eggs, cream cheese,
and cream. Combine the slight-
ly cooled vegetables and the
cream egg mixture. Add the re-
maining ingredients and season
with salt and pepper. Pour mix-
ture into the prepared pan bake
for 1 hour or until firm to touch.
Cool completely and turn out on
plate. This can be served hot or
at room temperature. Serves 8
to 10.
bear an unauthorized OU symbol and are
not certified Kosher by the OU.
Eileen Goltz 1996
EXTRAORDINARY AMOUNT OF MONEY TO HAVE AN
EXTRAORDINARY EXPERIENCE. WE MAKE EVERY EVENT
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Ave.
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608 S. Woodward
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TROY
19715 W. 12 Mie
286 W. htfk
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Somerset Plaza)
644-6667 642-1660 559-9232 643-0807
"17"
. ; (
°6C-
A
L
E
K
T
3 tablespoons olive oil
1 large Spanish onion, thinly
sliced
3 garlic cloves, minced
3 medium yellow squash in 1/4
inch slices
3 medium zucchini in 1/4 inch
slices
1 red pepper in 1/2 inch chunks
1 yellow pepper in 1/2 inch
chunks
8 ounces mushrooms, sliced
2 cups canned artichoke hearts,
halved save 1/2 cup juice
6 or 7 cherry tomatoes
6 large eggs
1/2 cup heavy cream
2 teaspoons salt
2 teaspoons ground pepper
1/2 teaspoon fennel
1 teaspoon dried basil or 1/4 cup
fresh and fresh basil leaves
2 1/2 cup french-bread crumbs
8 ounces cream cheese, cut into
1/2 inch cubes
2 cups grated Muenster cheese
Please be advised that the following products:
• Mushroom Penne Rigate
• Salmon Farfalle
• Salmon Fettucine Nest
• Mushroom Fettucine Nest