No One Does It Better... No One!
rael
K- )
I MAR RET MORSE TOURS
SINCE 1980
ue until eggs are almost cooked, but
still wet looking Remove to warm
platter and serve immediately The eggs
will continue to set while they cool.
Make a bar by filling several serv-
ing bowls with any or all of the fol-
lowing: minced onions, roasted pep-
pers, any number of shredded or
crumbled cheeses, sauteed mush-
rooms, salsa, caviar, smoked salmon,
scallions, minced vegetables, etc.
.
SPINACH FILO TRIANGLES
OR CIGARS
Much like spanikopita without the
feta cheese:
1 pound frozen filo pastry sheets,
thawed
To brush dough, combine:
1/2 cup (1 stick) butter, melted
4 T (1/4 cup vegetable oil)
Filling:
2 10-ounce packages frozen
chopped spinach, thawed and
very well drained
Salt and freshly ground black
pepper
1 cup grated Parmesan cheese
2 cups cottage cheese
3 eggs
Combine all filling ingredients and
set aside.
Unroll the filo dough on a clean,
very dry surface. Cut the filo into 2-
inch wide strips and keep it covered
with plastic wrap or a slightly damp,
not wet, towel so as not to dry our
The dough. Remove 2 strips of dough
! and, using a ,pastry brush, brush one
strip of the filo with butter/oil mix-
ture. Top the brushed filo strip with
the other dry strip and brush the top
of the strip with the butter/oil mix-
ture. Place a small spoonful of
spinach filling about an inch from
the end of the filo strip. Fold the end
over the filling to form a triangle,
then continue to fold, like a flag, to
form the finished triangle shape.
Repeat with remaining filo and place
the filled triangles on a cookie sheet.
Cover with foil and freeze, up to 2
months, until ready to bake.
To bake, place the frozen triangles
on a parchment-lined or non-stick
cooking oil-sprayed cookie sheet,
being careful not to allow the trian-
gles to touch each other. Preheat the
oven to 350° F. Bake the triangles for
20-25 minutes until golden and
puffed. Makes 50-60 triangles.
Variation: If it's easier for you, cur
the dough into 3-inch strips and roll,
egg roll style.
SOUTHWEST
ROAST POTATOES
Make these up to a day ahead and
rehear in the oven.
4 cups diced redskin potatoes
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced onion
1/4 cup (4 T) olive oil
2 T red pepper (Tabasco) sauce
1 T granulated garlic
Salt and pepper to taste
NOW A 3 •
GENERATION
FAMILY BUSINESS
Margaret Morse with daughter
Wendy and grandchildren
Michael & Robyn.
JOIN OUR AWARD WINNING ALL-INCLUSIVE TOURS!
I3ar/13at Mitzvah & Family Tours
16 Days Including 2 Nights in Eilat
June 23-July 8 0 July 21-Aug. 5
Aug. 4-19
Dec. 20-30 (11days)
Celebrant goes totally
Preheat oven to 375° F. Place all
ingredients in a baking dish and toss
to combine. Bake, uncovered, for 1
hour, turning the potatoes with a
spatula once or twice during baking.
These can be made a day ahead and
reheated, uncovered, at 250° F. for an
hour, or microwaved until hot before
serving. Serves 6-8.
CREAM SCONES
Very traditional wedge-shaped
scones — slightly dry and crumbly
— are perfect spread with jam or
with your first cup of coffee or tea.
2 cups all purpose flour
2 T sugar
2 t baking powder
4 T (1/2 stick) butter or margarine,
chilled and cut into small pieces
2 eggs
1/2 cup cream or milk
1/2 cup dried currants or raisins
Preheat oven to 425° F. Place flour,
sugar and baking powder in the bowl
of a food processor. Process to mix.
about 3 seconds. Add butter pieces
and pulse until the butter is incorpo-
rated. Add eggs and cream and
process until the mixture forms a soft
dough, about 10 seconds. Add dried
fruit and process until the fruit is
incorporated.
Remove the dough from the
processor and place on a floured sur-
face. Form the dough into an 8-inch
long log and flatten to about an inch
in height. Cut the dough in half,
lengthwise, and cut the halves into
wedges. Sprinkle wedges with a little
sugar and bake for 13-15 minutes
until the scones are golden. Dough
may be made up to 2 days ahead and
baked on the day of your party.
Makes 12 18 wedge-shaped scones.
FREE!
PRIVATE CUSTOMIZED TOURS
AVAILABLE YEAR ROUND
1999 Departure Dates
16 Days Including 2 Nights in Eilat.
March 10-25 " Apr. 28-May 13
May 12-27 June 9-24
June 23-July 8 * July 21-Aug. 5
Aug. 4-19 * Sept. 29-Oct. 14
Oct. 6-21 * Oct. 20-Nov. 4
Nov. 3-18 * Dec. 20-30 (11 days)
EIC ZLIAL.77 1 =
COME WITH US TO OTHER DESTINATIONS...
Jewish Highlights Included In All Tours
Wonderful Scandinavia-Norway, Sweden, Denmark, Finland
The Best of Italy
European Classics - London, Paris, Brugge, & Amsterdam
Historic Eastern Europe
The Splendors of Spain, Portugal, & Gibraltar
Greek Island Cruise & Turkey
CALL FOR DETAILED BROCHURES!
1-800-327-3191
www.margaretmorsetours.com
ention
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PEOPLE'S FISH & POULTRY
MKT.
(248) 334-1521
WOODWARD, 2 MILES
N. OF SQUARE LAKE RD. Fax: (248) 334-6149
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SCHNECKEN
4 T butter or margarine
4 T brown sugar
4 T maple or maple-flavored syrup
2/3 cup chopped walnuts, pecans
or sliced almonds
12/25
199S
Detroit Jewish News
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