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September 29, 2011 - Image 82

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-09-29

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

WISHING OUR CLIENTS, FAMILY & FRIENDS A HAPPY HEALTHY NEW YEAR!

arts & entertainment >> food

Siegetio Dee", at

3426 E. West Maple Rd. at Haggerty Rd. (248) 926-9555

IF 100,

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1, DAIRY TRAy$ 13 99 :I.

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On The Menu

KIDS EAT FREE :

I 1. 2 adults one kid ..

4

expires . 10/13/1 1 .11

DELI TRAY $ 799 : ;LB of any Meal, La of Coleslaw",

expires 10/13/11 : r I!

&tees

W/3/1 l ia

of soup ex,ire, , 10/13/11 i OF
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MEAT

FREE COIFFEE

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expires 10/1 3/1 1

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W bile it's not written that we
should eat dairy to break
the Yom Kippur fast, for
the majority of people, it's
customary to serve light
breakfast- or brunch-like
foods. Many will opt for a
dairy tray (for delicates-
sens, this is a very profit-
able holiday). Most folks
will do a combination of
deli and home cooking,
especially with foods that
can be prepared ahead and
served at room tempera-
ture.
Here's where the follow-
ing recipes on the menu
are ideal: They all are
make-ahead, and they can be served
hot, warm or at room temperature as
you prefer.
Traditional bagels, lox and cream
cheese are fine, but a super-simple

I

, i

,

Any Large Salad w/ $1 099 I 1 ANY LB. $ 799

I I. INCIAMES

A break-the-fast meal.

.1.8 5.99
of Potato Salad, Loaf of Rye Bread i

I BOTH INCLUDE
1 FRESH FRUIT

ANY DINNER $990
1
SPECIAL

10/13/1 1 1
1 I INCLUDES DRINK AND DESSERT
91:----
' Any two half sandwiches,

I'

, BREAKFAST $
:SPECIAL

expires

1

11 includes 2 soups

fIVro-eggs, hash browns, e oice !l and
lof meat & toast. 7 days a week il

1

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2 drinks

e mires 10/13/11 a

expires 10/13/1111:

BUY ANY SANDWICH,

:LOX OR SABLE FOR TWO$ 5 991:
11 SOUP & DRINK299 !
.
FRESH MT AND COFFff 0/7371:.
INCLUDES
expires 10/13/11
I.

For All Special Occasions!

• 1 Mar. / T :I I MA•./ I Mar.'

Ti
Ti
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Mhi"• 1 :1 t Mo.W.1 /

STAR
DELI

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

Ti
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r;Is M.11.1 I noW•1 It• 1112W•il

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

War./

COMPARE OUR
LOW PRICES
WITH ANY
DELICATESSEN
IN TOWN!

MEAT TRAY

$7.99 per
person

TOWERING SPINACH
PHYLLO PIE

SALAD TRAY

$9.943

Per
person

(Spanakopita de Forma)
My cousin Bobbie gave me a similar
recipe. I adapted it to my own tastes.
As my mom likes to say,"It's a
winner."

SALAD TRAY WI
LOX & CREAM CHEESE

43-49 per
Ti
DAIRY TRAY
Ti
$4119.99 Per
Ti
TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR
R
TA
R
TA

STAR'S TRAYS CANT BE BENT FOR QUALITN & PRICE!

ON STAR'S BEAUTIFUL
R
Ti
R
ALREADY LOW–PRICED
Ti
TA
MEAT OR DAIRY TRAYS
• Expires 10/15/11 • One Per Order • Not Good Holidays • 10 Person Minimum R
Ti
WITH THIS COUPON
R
Ti
DELIVERY
AVAILABLE 4(
Ti
TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR

0FE

24555 W. 12 MILE ROAD
Just west of Telegraph Road • Southfield 248•352•7377

Wishing you a
Happy Healthy
New Year!!

6879 Orchard Lake Rd

On the Boardwalk

248-626-9110

54

September 29 • 2011

roasted salmon with mustard sauce
can be served alongside the lox for a
change of pace. A few other delights,
such as a spinach and feta
"pie" and a Mediterranean
tuna salad are simple,
unusual and crowd-pleasing
additions.
If you have to have only
one dessert, try this poppy
seed cake — it's amazingly
moist and delicious.
Note: I like to partake in
a lovely and sweet tradition
at Yom Kippur's conclusion.
I set out a variety of dried
fruits along with small bowls
of honey or jam and some
mild cheeses. Immediately
following the fast, the first things my
guests encounter is this collection of
snacks, which will be the first foods to
enter their mouths, reminding us all of
life's sweet moments.

.

Filling:
2 Tbsp. butter
1 cup chopped onions
1 tsp. minced garlic
2 lbs. fresh spinach, cleaned,
or four 10-oz. packages frozen
chopped spinach (thawed and
drained)
6 eggs, lightly beaten
8 oz. feta cheese, crumbled
1 cup cottage cheese, drained well
1 cup grated Parmesan cheese
2 Tbsp. farina or uncooked Cream
of Wheat cereal
1/2 cup chopped fresh dill
salt and freshly ground pepper to
taste

To make the pie:
1 /2 cup (1 stick) butter, melted
1 /2 cup olive oil
1 lb. phyllo pastry (thawed if
frozen)

Make the filling: Heat butter in a large
nonstick skillet over medium-high
heat, and saute onion and garlic for
5 minutes or until very soft. Cook
fresh spinach in a large pot over
medium heat with 1/2 cup water until

wilted. Drain well in a colander, using
your hands to squeeze out as much
liquid as possible. (If using frozen
spinach, thaw, drain and press out as
much liquid as possible.) Combine
all filling ingredients in a large bowl,
and mix well. Adjust salt and pepper
to taste.

Make the pie: Preheat oven to 350
degrees. Brush olive oil in a bundt-
type pan or 2-quart ring mold.
Combine melted butter and olive
oil in a bowl. Unfold phyllo, place
on a clean surface and top with
plastic wrap to keep from drying
out. Remove one sheet of phyllo,
and, using a pastry brush, lightly
dab it with the melted butter/oil
mixture. Drape the phyllo into the
pan or mold, pressing down lightly
to adhere to the bottom and sides
and allowing at least an inch to hang
over the edge. Repeat, using about
20 sheets of phyllo, making sure to
distribute the sheets evenly on all
sides. Fill pan or mold with spinach
mixture.
Fold overhanging edges of pas-
try over filling. Arrange remaining

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