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Service & style that feel upscale
without being trite 8 overdone,
prices that won't wreck your wallet'
"The Detroit Free Press"
I
16
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FOOD
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30005 Orchard Lake Road • Farmington Hills • 248-932-9999
Also: NORTHVILLE • 248-735-0101 • CLINTON TOWNSHIP • 586-5353 • SHELBY TOWNSHIP • 586-731-6161
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248-682-3125
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Royal Oak MI 48067
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2004
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Arts is Life
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•
from page 63
Assemble the crepe: Spray a large
baking glass or ceramic baking dish
with non-stick cooking spray. Lay a
crepe on a clean surface. Spoon a
couple of tablespoons of filling down
center of crepe. Fold the edge closest
to you over the filling. Fold both
short sides of crepe over filling. Roll
the crepe into a log. Place the com-
pleted crepe, seam side down, in the
baking dish. Repeat with remaining
crepes and filling. (These can be
made up to a day ahead at this point
and chilled until ready to cook).
Combine the marinara sauce and
half-and-half in a bowl and stir well.
Pour the sauce over the completed
crepes. Cover the baking dish with
foil and bake for 30 minutes.
Remove foil and bake for another 10
minutes. Makes 6 servings.
ROLLED STUFFED
OMELET "SCROLLS"
Great to make for a crowd because
you can make these up to a day
before and chill them until just
before serving. Though this omelet
is filled with vegetables, you may
omit the cheese and fill it with
cooked ground beef or spicy minced
chicken and serve it with salsa on
the side for dinner.
12 large or extra large eggs
3-4 cups "mix-ins" such as raw and
cooked minced vegetables, shredded
cheeses, or diced cooked meats
(basically anything you like in your
omelets!)
2-4 T. butter or margarine
salt and pepper to taste
Loosely lay 2 layers of foil, about
20-inches long each, over a baking
sheet and spray with non-stick cook-
ing spray. Set aside.
Beat or whisk eggs well in a medi-
um bowl. Melt butter or margarine
in a large non-stick skillet over
medium-high heat. Pour half the egg
mixture into the skillet and, with
rubber spatula, move eggs from
edges, tilting pan with one hand to
pour remaining raw eggs on the hot
skillet. Cook until eggs set, about 2
minutes.
Loosen the eggs around the edges
and carefully slide eggs from the
skillet onto one end of the foil-lined
baking sheet (leave about 4 inches
on the end — you will need it later).
Make another omelet in the same
fashion and place it on the baking
sheet, overlapping the omelets about
3 inches. Your baking sheet will look
like it has one .large, odd-shaped
pancake on it.
Spoon your filling mixture down
the center of the pancake and with
the foil as a guide, fold over the pan-
cake on one side and then the other
to make a large "cigar" shape. Fold
the foil over the pancake to enclose
it completely and make two "han-
dles" out of the foil on each end.
Heat in a 300F oven. for 20-30
minutes before eating or keep warm
in a 250F oven for up to 2 hours.
To serve, unwrap the foil and roll
the pancake onto a serving platter,
seam side down. Garnish with shred-
ded cheese if desired. Serves 6 to 8.
INDIVIDUAL TART APPLE
STRUDEL SCROLLS
5 pounds granny smith apples,
peeled, cored and cut into 1/2-inch
cubes
1 1/2 cups finely chopped walnuts
1 cup golden raisins
1 cup golden brown sugar
1/4 cup cornstarch
2 t. ground cinnamon
1 package (about 17 oz.) frozen
puff pastry, thawed and chilled
1 egg, lightly beaten
Preheat oven to 350F. Spray a
large baking sheet with non-stick
cooking spray or line with parch-
ment. Set aside. Combine all ingre-
dients, except pastry and egg, in a
large bowl and toss well. Set aside.
Unfold one of the pastry sheets on
a clean surface and cut into 6
squares. Repeat with remaining puff
pastry. Stack the squares lightly.
Place one square on a clean, lightly
floured surface. With a floured
rolling pin, roll the square slightly to
make larger. Place a few spoonfuls of
filling in a "log" in the center. Roll
one edge of the pastry over the fill-
ing. Fold the short edges in over the
filling and roll the strudel to make a
log (use your hands to ensure the
strudel has a log shape). Place the
log on the prepared baking sheet.
Repeat with remaining pastry and
filling. Brush the tops of the strudels
with the beaten egg. Bake, uncov-
ered, for about 40 minutes. Remove
the strudels from the oven and cool
to warm before serving. Serve with
ice cream or fresh whipped cream if
desired. Makes 12 servings. ❑
More recipes are available on
w-vvw.detroitjewishnews.com