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September 06, 2002 - Image 160

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-09-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

food

FAST

-from page 158

the fish. Bake for 10-15 minutes
until cooked through.
Remove from the oven and let the-
fish cool completely or chill until
cool. Place the fish in a large bowl
and break it up or mash (it should
have the consistency of canned
tuna).
Add the remaining ingredients,
except for the capers (begin with 1/4
cup of the sour cream and add more,
if desired, to your taste). Place the
salmon salad in a serving dish and
cover with plastic wrap until ready
to use, up to one day ahead.
To serve, uncover and have capers
and lemon wedges at the side. Use as
a sandwich filling.
Makes 10-12 servings.

Johnny, Pete and Peter Ginopolis
and the employees of

de
27815 Middlebelt at 12 Mile • Farmington Hills

Off

(248) 851-8222

Heartily Wish Their Customers, Friends
And The Entire community
A VERY HEALTHY AND
HAPPY NEW YEAR

650580

HAPPY NEW YEAR!

#0,

to all my friends,

colleagues, and relatives.

KAY SCHWARZBERG

Candidate for
Macomb County
Circuit Court Judge

9/ 6

2002

160

NEW
AH
WOK

In" IPP If Chinese Restaurant

Excellent






Whitefish & Whole Fish
Peking Duck
Steak
Seafood Casserole

Open 7 Days A Week

Dine in • Cocktails • Carryout

Tel. 248.349.9260



41563 W. Ten Mile Road in Novi

SPINACH AND CHEDDAR
STRATA
2 T. vegetable oil
2 cups chopped onion
2 cups chopped red bell pepper
2 t. brown sugar
3 packages (10 oz.) frozen
chopped spinach, thawed and
drained well
3 cups shredded medium
Cheddar cheese
1 cup freshly grated Parmesan
12 large eggs
4 cups milk
1/2 t. ground black pepper
1 T. hot red-pepper sauce, such as
Tabasco
10 cups white or Italian bread
cubes, with or without crusts
Heat the oil in a large skillet over
medium-high heat. Add the onions
and chopped red pepper and cook,
stirring often, until the vegetables
are softened.
. Add the brown sugar and cook,
stirring frequently, until the onions
are lightly golden, about 4 minutes.
Remove from heat to cool slightly.
Meanwhile, preheat the oven to 350F.
Drain the spinach in a colander
and use your hands or fist to
squeeze out as much water as possi-
ble. Transfer the spinach to a large
bowl. Add the cooled onions and
peppers and the two cheeses and stir
until combined. Set aside.
In a separate bowl, combine the
eggs, milk, black pepper and red-
pepper sauce and whisk until
smooth. Set aside.
Arrange half the bread cubes in a
9x13-inch baking dish that's been
sprayed with nonstick cooking -
spray. Sprinkle all the vegetable and
cheese filling over the cubes.
Arrange the remaining bread over
the filling. Pour the egg mixture

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