Health & Fitness S etio Deli al FOOD 3426 L West Maple Rd. at Heinerty Rd. (248) 9264555 p i ME TM 9. 44% R. .. mg gm gm WR IS M. We .. IPR V. im .5 wm um lexpires 5/26/08 Gratuity off original bill. I 001141 OR CAM OIR r gm ee em re mm eg mm4 ee gm gm mg gm gi - me gm eta Mm em gm ge mg gm Mm SAND , 994 pums 20% OFF s, :ON TUESDAY DINE.1N OR CARRY OUTI I DELI SPECIAL . „.„. • 1 lb. Corned Beef& • 1 lb. Coleslaw 4VP • 1 lb. Potato Salad I • Loaf of Rye expires 5/26/08 k. — P. .14 kIP em ;mg gm 99 1 1 expires 5/26/08 WE AW Wt. .0 V. TM I. .. W. VW MR R. MO PR P. 1 Gratuity off original bill. r& • 9% .. WA TR R. .. U. ...Pt PA wok SR eta... V. WS 1: : Buy I SAND 1/2 pound Fish person Lox and Sable I includes fresh fruit basket $ I. !I II. IR to MR 1. VA WM Mk IR. AM MP OP I I expires 5/26/08 . . _ expires 5/26/08 I Gratuity off original bill. 11:7 $ ANY DINNER . . I includes coffee $ 3 9 I & fresh fruit F gm me ge g ee ee gm gm -, em 4 LOX PLATE FOR gm gm +Pm gm Pe i 41 TRAY .1 1/2 Pound Meat per person ge mg gm em me me me gm es Om me em. gm me en is ems: expires 5/26/08 Passover from page B12 expires 5/26/08 1 4r - Gratuity off original bill. U. .. gp gg gp gp gg gp Ally WI V% 4. W. WA AND DRINK GET expires 5/26/08 4 0, AP R. .4 soup FREE : 4 241 !P. WA .. I. R. W. .. WA WA .. .4 .............. 4 4 until the skins of the peppers are charred. Use tongs to turn the peppers over to char other sides. Continue turning until the peppers are mostly charred all the way around. Alternately, char peppers over open gas (right on the stove or on the grill). Transfer peppers to large bowl and cover tightly with plastic wrap. Allow the peppers to cool to the touch, about 15 minutes. Use your fingers to peel off most of the pepper peel (don't worry if it doesn't all come off). Remove seeds from the peppers and cut the peppers into 1-inch squares or thin strips. Transfer the peppers to a large bowl and add tomatoes, onion, garlic, olive oil, lemon juice and salt and pepper to taste. Cover and chill several hours or up to a day ahead. Arrange the lettuce leaves on individual salad plates or on a serving platter. Arrange the salad over the lettuce leaves and sprinkle with fresh parsley. Makes 8-12 serv- ings. Turkish Eggplant Stew Wishes the community a Happy Passover. Yossirs will be closed starting Saturday April 19 - April 28. We will re-open Tuesday April 29 at 11:00 AM. : CARRY OUT : 20% OFF I Drive Up • Pick-Up Expires 5/15/08 Not valid with any Mon-Thurs 11-9 Friday 11-4 Lunch only Saturday 5-10 Dinner only Sunday - open for private Expires 5/15/08 7 Days Catering for all events DINE-IN 10% OFF other special offers. • parties and catering only 248-626-0160 • fax: 248-626-6398 R$-)* VI, 7325 Orchard Lake Rd. • West Bloomfield, MI 48322 tp, (Located North of 14 Mile Rd. in Robin's Nest Plaza) 4 8 14.1- We are now a smoke free restaurant. Restaurant Cuisiue 248.476.0044 Farmington Hills • Corner of Grand River & Haggerty Road Auburn Hills • 1 11 2 miles south of the Palace of Auburn Hills B14 April 10 • 2008 411MP 1/4 cup extra-virgin olive oil 1 1/2 cups chopped onion 1 t. minced garlic 1 1/2 pounds (1 large) eggplant, peeled, and cut into 1-inch cubes 2 cups diced Roma or plum toma- toes 1 cup white or red wine 2 cups 1-inch zucchini cubes 1/4 t. ground cumin 1/8 t. red pepper flakes salt and pepper to taste 1 cup parsley, chopped Heat oil in a large pot or Dutch oven over medium-high heat. Add the onions and garlic and sauce for 5 minutes. Add the eggplant and sauté for 3 minutes. Add the tomatoes, wine, zucchini, cumin, pepper flakes, 1 t. salt and 1/4 t. pepper and bring to a boil. Reduce heat to simmer and cook for 1 hour. Adjust salt and pepper to taste and stir in the parsley. Keep warm until ready to serve or chill and reheat. Makes 8 servings. Hungarian Dobostorte This recipe is based on the famous seven-layer Hungarian torte of the same name. It was given to me by a Hungarian friend of the family. Sheets of matzah brushed with strong coffee replace the thin cake layers. Normally, this torte would have a caramelized sugar glaze; the chocolate glaze is easier to cut into and serve. 3/4 pound semisweet chocolate chips or grated bars or chocolate 1 1/2 cups butter 1 t. vanilla extract 1/4 cup confectioners' sugar, sifted 14 matzah, plain or egg 1 cup strong coffee Glaze: 2 cups semisweet chocolate chips 1/4 cup heavy whipping cream 1/4 cup butter or margarine Place the chocolate chips or grated chocolate in a microwave-safe bowl and cook on high for 2 minutes. Stir until smooth. If the chocolate is not completely melted, cook in 30-second intervals and stir until the chocolate is melted. Let cool slightly. The choco- late also may be melted in the top of a double boiler over hot water over medium heat. In a separate bowl, cream the but- ter. Add the vanilla and confectioners' sugar and beat well. Add the cooled, melted chocolate. Continue beating the mixture until smooth. Set aside. Place two sheets of matzah on a cut- ting board or cake plate. Brush the top sheet with some of the coffee, until the matzah is moistened but not mushy. Spread a thin, even layer of the choco- late mixture over the matzah. Top with 2 more matzot and repeat the pro- cedure, ending with matzah. Spread the remaining chocolate mixture over the top and sides of the torte. Chill or freeze until quite firm. To make the glaze: Place the chocolate chips, cream and butter in a microwave-safe bowl and cook on high for 2 minutes. Stir until smooth. If the chocolate is not completely melted, cook in 30-second intervals and stir, until the chocolate is melted. Let cool slightly. The mixture also may be melted in the top of a double boiler over hot water over medium heat. Let cool before spreading over the cake. Chill until the icing is set (best if made a day or two in advance). Makes 20 or more servings.