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June 04, 2004 - Image 50

Resource type:
The Detroit Jewish News, 2004-06-04

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

C 0 MM




You worry about
suppliers not supplying.

You stress about
too little time in the timeline.

from page 49

juice of 1 lemon
1 T minced garlic
1 t. ground oregano
1 t. kosher salt
1/2 t. ground black pepper
1/4 t. cayenne pepper
olive oil
12 bamboo skewers, soaked in warm
water one or more hours
Combine the lamb, breadcrumbs,
egg, onion, parsley, cilantro, lemon
juice, garlic, oregano, salt, pepper and
cayenne pepper in a large bowl and
mash well with your hands. Cover and
chill for 2 hours up to overnight.
Form about 1/3 cup of the lamb mix-
ture around the skewer (leaving about
3/4 inch of the pointed end clean). The
lamb should make about a 4-inch
sausage around the skewer. Repeat
with remaining lamb and skewers (if
there is remaining lamb, divide it
among the skewers). Chill the lamb
skewers for 1 hour or more.
Heat grill to medium-high. Brush the
lamb brochettes with a small amount of
olive oil or spray them well with non-
stick cooking spray. Grill them for about
12 15 minutes, turning occasionally,
until just cooked through to your liking.
Makes 12 brochettes.


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I available for Parties


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6/ 4



Excludes Pizza, Daily Specials & Beef Entrees • 2 coupons per table I

Catering Available

Only the best tuna melt you'll ever eat.
4 cans (6 1/2 ounces each) white tuna
in water, drained very well
1/4 cup finely chopped celery
2 T. fresh lemon juice
2 T sour cream
2 T. mayonnaise
1 T. drained capers, lightly chopped
1/2 t. salt
1/4 t. fresh ground black pepper
3 large pocket pitas, cut in half
1/8 cup shaved red or Bermuda onion
3 cups fresh baby spinach
6 slices Muenster or Swiss cheese
1 package (4 oz.) alfalfa or other thin
olive oil for brushing on pitas
Heat grill to medium heat. Combine
tuna, celery, lemon juice, sour cream,
mayonnaise, capers, salt and pepper in a
medium bowl and stir well.
Open the pockets of the pita and
divide and spread the tuna in the pita
pockets (do not spoon all the tuna into
the bottom of the pockets). Top the
tuna with the shaved onion and fresh
spinach. Slice the cheese slices over the
spinach (the cheese should not stick out
of the pita pocket).
Brush both sides of the pita sandwich-
es with olive oil and grill on both sides
until golden with charred lines. Place a
generous amount of alfalfa sprouts on
top of the pockets and serve hot. Makes
6 sandwiches. I I

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