Food

... A RETIREMENT COMMUNITY

THAT WON'T CRAMP YOUR STYLE

Who says moving to a retirement community means giving

up space? At The Heritage you can select from a variety of

spacious apartment plans. Every style is fully equipped with

everything you need. There is no endowment fee, and the

monthly rates are very affordable.

•

For more information or a personal tour please call

Call about our

The Heritage Rental Retirement community

Spring Specials,

offers Independent Living and Assisted Living.

Rentals begin at $1,595!

25800 Eleven Mile Road, Southfield, MI 48034

A trip to Israel should pull your
heartshings. Not your purse strings.

Fly roundtrip to Israel and save 30%* with these low
airfares. Children under the age of 12 pay 75%.

'769 Nonstop from JFK/Newark
'849 from Chicago
$889 from Miami
$949 from Los Angeles

Call your travel agent or EL AL at (800) EL AL SUN

..,. • •

5/10

2002

114

.•

Also, ask about our attractively priced 5-night
vacation packages at a variety of popular hotels in Israel or
a 7-day Avis car rental with unlimited mileage.

RA E L ELyJ
VA L7X=
It's not just an airline. It's Israel.

NO ONE BELONGS I IMF MORI: THAN YOI

ivww.e1,31.com

Fares available until 6/20/02 for coach class on certain flights and must be ticketed within 72 hrs of confirmed reservation, at least 7 days prior to departure but no later than 5125/02.Tickets valid 6-30 days. Cancellation
and change penalties apply. Promos cannot be combined. Applicable taxes not included. EL AL reserves the right to cancel promos at any time. Other restrictions may apply. 'Savings on published super apex fares.

slightly if necessary.
Combine all custard ingredients and
whisk until smooth. Pour this mixture
over the bread, pressing the bread
down into the liquid. Cover with plas-
tic wrap and chill for 2 hours or up to
two days.
Remove the dish from the refrigera-
tor at least one hour before baking.
Preheat oven to 425F. Bake, uncov-
ered, in middle of the oven until the
bread is puffy and the top is golden,
about 40-50 minutes. Serve immedi-
ately. Makes 8 or more servings.

EGGS WITH SMOKED SALMON
WITH CREAMED SPINACH
Rich and delicious, this is worth serv-
ing on a special occasion.
2 packages (10-ounces each), frozen
chopped spinach, thawed
2 T. olive oil, melted
1 cup minced onion
1/2-3/4 cup half-and-half
1/8 t. ground nutmeg
1/2 t. salt, plus more to taste
1/4 t. ground black pepper, plus
more to taste
3 T. butter
16 large eggs, lightly beaten
6-8 ounces very thinly sliced smoked
salmon, chopped
Freshly grated Parmesan cheese, gar-
nish
1/2 cup freshly chopped parsley or
minced chives, garnish
Use your hands to squeeze excess
water from the spinach (it's important
that the spinach be very dry).
Heat olive oil in a large nonstick
skillet. Add onion and cook in butter
over medium-high heat, stirring, until
softened.
Stir in spinach and cook, stirring
occasionally, for 3 minutes. Reduce
heat to medium and add half-and-half,
nutmeg, and salt and pepper. Add
more salt and pepper to taste.
Transfer to a glass or ceramic bowl,
cover with plastic wrap and chill up to
2 days. Heat in microwave, stirring in
more half-and-half if needed to make
the spinach creamy,. Or, if serving
immediately, spread the mixture on a
serving platter and keep warm.
If serving immediately, wipe skillet
with paper towels (no need to wash it).
Melt butter in the large nonstick skillet
over medium-high heat. Add the eggs
and scramble until still very wet. Stir in
the smoked salmon and cook until the
eggs are just set, but not dry (they will
continue to cook with their own heat).
Arrange eggs over the hot spinach
and sprinkle with grated cheese and
parsley or chives. Serve immediately.
Makes 8-10 servings. ❑