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 This Ad and Get 1 O% OFF Any Purchase In Our Store! SUPER SPECIALS OF THE WEEK! Offers Good Dec. 25 thru Dec. 31, 1998 ROCK LOBSTER TAILS $1 5.95 .b. LARGE TAIL-ON ALASKAN KING CRAB LEGS $5.95 PEOPLE'S FISH & POULTRY MKT. (248) 334-1521 WOODWARD, 2 MILES N. OF SQUARE LAKE RD. Fax: (248) 334-6149 - 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 85: