Food
LIVE
.
/
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Wednesday,
441
Thursday 1/1 °
& Friday
Featuring
Piano Artist
John Cola
for your dining
enjoyment!
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MANNA from page 57
SALMON PATTIES
2 pounds boneless and skinless
salmon fillet
1 cup finely chopped onions
1 cup minced red bell pepper
2 large eggs
1 cup matzah meal
juice of 1 lemon
3 T. minced parsley
salt and pepper to taste
vegetable oil for frying or baking
Arrange salmon on a baking sheet
and bake at 350F for 10 minutes or
until just cooked through (do not
over-cook). Combine salmon with
remaining ingredients, except oil for
frying, and stir well. •
Heat a thick layer of oil in a large,
non-stick skillet .over medium-high
heat. Using wet hands, • form about
1 /4-cup of the salmon mixture into a
patties.
Place the patties in the hot skillet and
cook until the bottoms are golden (you
will have to work in batches). Transfer
the patties to paper towel or a brown-
bag-lined baking sheet and keep warm
in a 200F oven until ready to ser v e.
Or you may make this up to one
day ahead, chill and heat through
before serving. Makes 12 servings.
MIXED BERRY COMPOTE
Serve this alone as a dessert in a pretty
wine glass or compote dish or over
pound cake, cheesecake or the lemon
custard recipe above. If you add 1/4
cup of balsamic vinegar, you may also
serve this as an accompaniment to
meat or chicken.
8 cups raspberries, blackberries,
strawberries and blueberries (fresh or
frozen, unthawed)
1 cup sugar
Combine berries and sugar in a large
non-reactive bowl (glass or ceramic are
best), and gently stir to incorporate the
sugar (I do this with my hands). Cover
with plastic wrap and let stand 2
hours. Stir the mixture again and chill
until ready to use. Makes 8 servings.
ORANGE SAUCE
FOR CHICKEN OR TURKEY
If your menu calls for plain roast or
grilled chicken or turkey, drizzle a bit
of this sauce on every portion for a lit-
tle flavor boost.
1/2 cup red or white wine vinegar
1/4 cup sugar
1 1/2 cups orange juice
1 cup chicken broth
1 T. grated orange peel
Combine all ingredients in a medi-
um saucepan over medium-high heat.
Bring to a boil and cook, stirring fre-
quently, until the sauce is reduced and
thickened. Makes 8 servings.
This card entitles you and your guests
to order from our
. Rollback Menu for Dinner
or
10% Off of your Luncheon Entree
885 N. Opdyke, Auburn Hills •
(1i Mile North of Silverdomo
Children's Menu Available!
(for children 10 years or younger)
Each Entree$9.50 - Each entree includes:
Cream Spinach, Cup of 'Soup
of MostacciO
bu
We look f orward to Serving Nutt
(Not. Valid With Any Other Promotions or Coupons)
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401 The Only Place to 4
Celebrate St. Patrick's Day
•14 40tAll of March OA' 114
FABULOUS
CORNED
BEEF &
CABBAGE
EBY° Hosts ern Houses
. ,fir;
1
CALL US FOR DETAILS
Coming March 28: Some readers'
favorite Passover recipes.EI
B'nai B'rith Youth Organization...will hOst two membership open
.on
Sunday, March 14.
Prospective members (eighth- to .11t4raders) and their parents arc invited to
the Jewish Community Center iti.West -Bloomfield from 1-3 p.rn:-..wli3.the Oak
Park JCC from 2-3 p.m.
Melissa Morof of Ruach BBG
Corby Winer of Kitzoni AZA are coordi-
nators of the events.
For information, call BBYO, (248) 788-0700.
Where Food
is King!
GREAT
IRISH
BEEF
STEW
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-K
HOT & JUICY
CORNED. BEEF •
SANDWICHES
*
A Little Bit Of New York
Right Here In Bloomfield Hills
IRISH
CORNED
BEEF
HASH
*4 ot
DINE IN OR TO GO
6646 Telegraph at Maple • Bloomfield Plaza (248)932 ,0800
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PRIVATE BANQUET FACILITIES FOR ALL OCCASIONS
r
Singes Extension Plans Trips
The Singles Extension Group for jp.s, singles 50 and olderr is planning sev-
eral weekend trips from June throtOr October. All trips are Friday through
Sunday.
The trips include: June 11-13,
ronii); July 23-25, Stratford Festival; Aug.
20-22, Shaw Festival; Oct. 8-10,
The group also takes day trips. Forinformation, call Esther Fine, (248) 960-8270.
prie
O FF
DINNERSINCluDE.
COLESIA
Aro
ES AN° GARLIC KM
ExP, 3/31/2004
Brass Pointegwa&qmet6
24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
3/12
2004
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