Under
new
Ownership!

arts & entertainment >> food

Open Memorial Day Until 3pm

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restaurant

We've taken a good restaurant
an
- d made it even better!

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Kids Eat Free! I Summer I
ay 26, 2011 - I Special I
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1
une 30, 2011 I $1;00
off
off the kids menu!!
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any order
of $20.00 or more.

With the purchase of one dinner entrée'
Kids also receive a
I
Free Scoop of cream!

10 and under 1 child per adult

We now offer a new expanded menu
with rnedditerean style dishes!
11 Seafood Entrée's under
$12.00 includes soup or salad
Great Grouper and Whitefish!

MI NM MI MI MI

With purchase of
2 beverages.
Not good on kids menu.

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Expires June 30, 2011
With coupon.

29221 Northwestern Hwy
Southfield • 248-358-2353
Open daily lam - 9pm

For All Special Occasions!

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Hours:
Mon-Sat 7-9:30
Sun 7-8

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* Potato Lathes
* Handout Lox
*Our Regular
Tuna &
Fat-Free Tuna
Can't Be Beat!
* Vegetarian
Chopped Liver
* Homemade
Potato Salad
& Coleslaw

STAR
DELI

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COMPARE OUR
LOW PRICES kR
WITH ANY
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DELICATESSEN kR
IN TOWN!

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MEAT TRAY

s7.99 peiS017
per
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SALAD TRAY

$9.99 Per
person

SALAD TRAY WI
LOX & CREAM CHEESE

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s12.99 per

DAIRY TRAYPefs''n
48.99 Per

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TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR
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STARS TRAYS CANT BE BEAT FOR QUALITY & PRICE!

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ON STAR'S BEAUTIFUL
ALREADY LOW-PRICED
MEAT OR DAIRY TRAYS

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• Expires 6/15/11 • one Per Order • Not Good Holidays • 10 Per-bon Niirarnurn
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WITH THIS COUPON
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*Of ***
DELINTRY AVAILABLE
41* 41*
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TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR

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24555 VV. 12 MILE ROAD

just

west ofTelegraph Road • Southfield

248•352•7377

10% OFF

TOTAL BILL

Excludes tax. tip and beverages. With this ad.

Dine in or Carry out. Expires 6/15/l I

Qiie Brass Pointe P%ed

qm/m
•

24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner

1671770

44

May 26 • 2011

0

n Monday, Americans will
raise the flag for Memorial
Day, a holiday created
more than 140 years ago
to honor and remember
those who have died in our
country's military service.
Historically, Memorial Day
has been commemorated
with solemnity as well as
parades, paper poppies
and the decorating of
soldiers' graves with flow-
ers. This last custom is
why Memorial Day also is
referred to as Decoration
Day.
This third three-day
weekend of the year
(after Martin Luther King Day and
Presidents Day) gives us all a chance
to unfurl the red, white and blue — at
half staff until noon and all the way up
after that.

If you're like many who won't miss
a chance to commemorate the first
unofficial opening of the summer sea-
son, fire up the grill and get
cooking.
Dropping a few Italian-
style sausages on the grill
is as easy as cooking hot
dogs, but with a little more
flair. When you halve the
big sausages, you add more
grilling surface to the meat
while cutting the fat content
(the fat drips out during
the grilling). Topping these
sausages with a spicy slaw
is another way to add tex-
ture and zest. Round out
the meal with a warm or
cold German potato salad and some
colorful skewered, basted and grilled
vegetables.
There's not a better way to spend a
Monday holiday.

GERMAN POTATO SALAD
Normally, German potato salad contains ingredients like bacon or sausage,
which add a smoky flavor. If you want to add a bit of smokiness to this recipe,
fry up some turkey bacon or add a bit of liquid smoke.
11/2 lbs. small red skin or white potatoes, unpeeled
1 cup cider vinegar
3 Tbsp. olive oil
2 cups chopped onion
1 /4 cup flour
2 cups water
1/3 cup sugar
1/2 tsp. celery seed
salt and pepper to taste
Slice the potatoes into rounds and place in a large pot. Add enough water to
cover the potatoes and bring to a boil over high heat. Reduce heat to sim-
mer and cook until the potatoes are tender, about 20 minutes. Remove from
heat and drain well. Transfer the potatoes to a large bowl and, while still hot,
drizzle the vinegar over them.
While the potatoes are cooking, heat oil in a large nonstick skillet over
medium-high heat. Add the onions and saute until tender. Stir in the flour
and cook for 2 minutes. Add the water and cook until the mixture is bubbling
and thickened. Stir in the sugar and cook until dissolved. Pour the mixture
over the potatoes, season with celery seed, salt and pepper; and using a large
rubber spatula, fold into the potatoes, trying to limit breaking them up any
further. Serve warm or cold. Makes 8 servings.