■ t;11- Z'r Food Summer Hours (Daylight Savings Time) , 8:00am - 6:00pm 7:30am - 7:00pm 7:30am - 9:00pm 7:30am - 4:30pm Sunday Monday - Wed. Thursday Friday feed your guests simply and enjoy the holiday yourself. SPICY PUMPKIN SQUARES This is adapted from a Land-O-Lakes recipe. sale effective Oct. 5 - Oct 20, 2000 Sales are subject to availability. Southfield Rd • Southfield, MI 48075 248-569-5000 • Fax 248-569-5801 25040 VISA =Min . „ Under the supervision of Detroit Council of Orthodox Rabbis. '77,A4,1-RiAt Discover Discover Discover Discover Discover OUR INCREDIBLE FREE OFFER FOR YOUR BAR/BAT MITZVAH CHILD. OUR UNIQUE, COMPREHENSIVE ITINERARY. OUR WELL LOCATED, SUPER DELUXE HOTELS INCLUDING THE NEW JERUSALEM HILTON AND KING DAVID. THE MOST REQUESTED TEAM IN ISRAEL...OUR GUIDES. BEN AMI GELLER, ISRAEL TOUR DIRECTOR. TI1E TOUR NORTH AMERICA IS RAVING ABOUT. the oven and bake for 20 minutes more. Sprinkle the 1/2 cup brown sugar and nuts over the filling and bake another 20-30 minutes until the filling is set. Remove the squares from the oven RECIPIENT OF PRESTIGIOUS AWARDS FROM THE ISRAEL MINISTRY OF TOURISM. 2000-2001 TOUR DATES Dec. 18-Jan. 1, 2001 Dec. 20-Jan 1, 2001 Feb. 15-26, 2001 March 22-April 2 2001 April 5-16, 2001 April 19-29, 2001 April 30-May 14, 2001 May 14-28, 2001 June 4-18, 2001 June 11-25, 2001 June 18-July 1, 2001 (15 days) (15 days) (12days) (12 days) (PASSOVER) (11 days) ADULTS ADULTS (15 days) (15 days) (15 days) - for information and brochure - June 25-July 9, 2001 (15 days) June 25-July 9, 2001 July 9-23, 2001 July 23-Aug. 6, 2001 July 30-Aug. 13, 2001 Aug. 6-20, 2001 Aug. 13-27, 2001 Aug. 20-Sept. 3, 2001 Oct. 22-Nov. 5, 2001 (15 days) (15 days) (15 days) (15 days) (15 days) (15 days) (15 days) Oct. 22-Nov. 5, 2001 ILENE WALLERSTEIN Crust: 1 cup all-purpose flour 1/2 cup oats (not quick) 1/2 cup firmly packed brown sugar 1/2 cup, 1 stick, butter or margarine Filling and topping: 3/4 cup sugar 1 (1 pound) can pumpkin puree 1 1/2 cups evaporated milk 2 large eggs 1 1/2 tsp. pumpkin-pie spice 1/2 tsp. ground cinnamon 1/2 cup brown sugar 1/2 cup chopped walnuts or pecans Preheat oven to 350F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside. Combine crust ingredients in the bowl of a food processor and process until well combined. Press the mixture on the bottom of the baking pan and bake for 15 minutes, until lightly browned. While the crust is cooking, com- bine the 3/4 cup sugar, pumpkin puree, evaporated milk, eggs, pie spice and cinnamon in a large bowl and beat until smooth. Remove the crust from the oven and pour the filling over it, spreading it evenly. Put the baking dish back in FIRST TMEAS (15 days) ADUiTS -FICISI TIMERS (15 days) Ar..uu-s-stvistTopis 1-800-362-8882 and allow to cool completely or chill overnight before cutting into small squares. Makes 12-20 servings. PASTA WITH SQUASH AND WALNUTS What a great and satisfying way to serve autumn squash. Vary the types of squash you use, as well as the nuts and herbs, for unique ways to serve the pasta. 1 pound dry penne or other pasta shape 2 small butternut, acorn or other winter squash, baked at 350F until tender, about 40 minutes Sauce: 1/4 cup olive oil 2 cups chopped onions 2 Tbsp. chopped garlic 1 cup chicken or vegetable broth 1/2 cup heavy cream or 10/13 2000 log 372 Oullette Avenue • Windsor, Canada half-and-half 1 cup walnut halves or pieces, toasted in a 350F oven for 5-8 minutes 2 Tbsp. fresh chopped sage plus sage leaves as garnish 1/2 cup chopped parsley or 1/4 cup dried kosher salt and pepper to taste juice of 1 lemon fresh Parmesan cheese, grated or shaved, for garnish Thirty minutes before eating, begin to cook the pasta until "al dente" or according to package directions. While the pasta is cooking, make the sauce. Cut the cooked squash in half and remove seeds with a spoon. Spoon the cooked flesh of the squash from the skin and cut into 1/2-inch dice. Heat oil in a large skillet. Add onions and garlic and saute for 3 min- utes. Add the cut squash, broth, cream, toasted nuts, chopped sage and parsley and cook 2 minutes more until very hot. Drain the pasta, but do not rinse. Put the cooked pasta in a large bowl. Pour the sauce into the bowl of hot pasta and toss with lemon juice. Season the pasta with salt and pepper and serve garnished with Parmesan cheese and sage leaves. Makes 6-8 servings. EASY SQUASH WITH APPLE AND ASIAGO BAKE This is a great side dish to serve with grilled or baked salmon. If you'd like to serve it with meat, omit the cheese. 2 packages (10-ounces each) pureed squash, thawed 2 cups peeled, diced Golden Delicious apple pieces 1 large red bell pepper, chopped 1 cup chopped onion 1 large egg 3 Tbsp. olive oil 1 Tbsp. minced garlic 1 1/2 tsp. minced fresh rosemary leaves salt and freshly ground black pepper to taste 1/2 cup freshly grated Asiago cheese 1/2 cup bread crumbs Preheat oven to 400F. Combine all ingredients except cheese and bread crumbs in a large bowl, stir well. Transfer the mixture to a large, shal- low baking dish and sprinkle evenly with cheese and bread crumbs. Bake for 40-50 minutes until the top is golden and the mixture is bubbly. Serves 10.