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October 06, 2011 - Image 77

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-10-06

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

The place

that serves the
bountiful Trays..
And much, much
more

Full service catering of holidays, office, luncheons and
family get-together
Rental equipment and service staff available

UPTOWN
CATERING

2 Tbsp. capers
11/2 cups canned, drained
quartered artichoke hearts
kosher salt and pepper to taste

Heat olive oil in a large skillet over
medium-high heat. Add the onions
and mushrooms, and cook until the
mushrooms give up their liquid. Add
the dried apricots and 1 Tbsp. of the
dried parsley flakes, and cook until the
liquid evaporates. Season the mixture
with salt and pepper to taste.
Use a meat mallet to pound chicken
breasts between sheets of waxed
paper to thickness of 1/4-inch. Divide
the mushroom mixture among the
chicken breasts, heaping it in the cen-
ter of the breasts. Roll the breasts over
the stuffing, and tie lengths of string
around the chicken to keep them from
opening (about 3 strings per chicken
breast).
Heat vegetable oil until hot in a
large skillet over medium-high heat.
Roll or dredge the chicken breasts
in flour, and saute them on all sides
until lightly colored (you may need
to do this in batches). Arrange all the
breasts in the skillet, and pour the
broth and wine over. Add the toma-
toes, capers, artichoke hearts and the
remaining 1 Tbsp. of dried parsley
flakes to the pan, and bring the liquid
to a boil. Reduce heat and cook the
chicken, turning it over once or twice
during the cooking time, for about 10
minutes until the sauce is reduced and
thickened (but not dry). Season the
sauce with salt and pepper to taste.
Serve the chicken hot, strings
removed and sliced into rounds, with
sauce spooned over.
Alternately, you may arrange the
sauteed, stuffed chicken breasts in a
large baking dish; add broth, wine,
tomatoes, capers, artichokes and pars-
ley to the dish; bake at 350 degrees for
about 40 minutes to an hour until the
sauce is reduced and thickened. Serve
as described above.
Makes 6 servings.

MAPLE AND BROWN
SUGAR
STUFFED BAKED APPLES
6 large Golden Delicious apples
with stems
3 Tbsp. butter or margarine, cut
into pieces
1 /3 cup brown sugar
1 /2 cup chopped pecans or walnuts
1 /4 cup golden raisins or
dried cherries
1 /4 cup pure maple syrup
1 1/2 tsp. ground cinnamon
1 cup apple cider

Preheat oven to 350 degrees. Use a
sharp knife to cut a small slice off the
bottom of the apples so that they can
sit without tipping in a large baking
dish. Spray the baking dish with non-
stick cooking spray.
Peel the apples. Using a melon-
bailer, scoop out the core and seeds,
but do not scoop out to the top of the
apples (leave the stems intact).
In each apple, place a small piece
of butter ( 1/2 Tbsp.) deep into the
scooped out area of the apple. In the
following order, stuff small amounts
of brown sugar, pecans (or walnuts)
and raisins (or dried cherries) into the
cavity of the apple. The cavity should
be completely filled.
Arrange the apples in the baking
dish, stem up. If there are any remain-
ing stuffing ingredients, sprinkle them
in the pan around the apples.
Drizzle the apples with the maple
syrup, and sprinkle them with cin-
namon.
Pour the cider around the apples,
and bake them, uncovered, for 1 hour
or until tender. Serve the apples warm
with the juices spooned over.
Makes 6 servings. I 1

when booked by Oct 30th, 2011

2038 Cass Lake Road, #9 0 Keego Harbor

248.681.9092

SPOSITA'S

RISTORANTE

Fine Italian Dining in a
Casual Atmosphere


i
15wo
OFF
15wo
OFF
. TOTAL FOOD BILL il TOTAL FOOD BILL

asimosimmemc.2.3.... in iiiF = = = = = = = = a a

Sunday-Thursday

Sunday-Thursday

1

OPEN 7 DAYS A WEEK!

I
1 10% off on Fri and Sat ii 10%
10% off on Fri and Sat !

(248) 538-8954

Not good with any other offer ” Not good with any other offer '
Good with coupon. Expires 10/30/11 " Good with coupon. Expires 10/30/11 1

33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
0
West Bloomfield

Mon-Thurs: 4pm-lOpm • Fri: 11am-11pm
Sat 4pro-11pm • Sun: 4pm-9pm

r

I
I
I
I

I

I

Serving Breakfast, Lunch & Dinner

I

Off

(248) 682-3400
4170 Orchard Lake Rd.

I

(w/coupon only)

A Family Diner

I
I

any bill $18 or more

Exp. 10/19/11

(near Pontiac Trail)
Orchard Lake, MI 48323
Tam - 10pm
Monday - Sunday

• Lathes
• Gefilte Fish

STILL TIME TO ORDER :22dBclianbtesge

BREAK THE FAST TRAYS • • Turkey
And Mo S r etuffed Cabbage

r

DELI FOR 4

$ 1

All recipes © Annabel Cohen 2011;
annabelonthemenu@gmail.corn.

10% off any catering order
of $200.00 or more

99

Plus Tax

Exp. 11/01/11

With coupon only.
Not valid with any other offers.

INCLUDES:
• 1 Lb meat
• 1 Loaf of
Rye Bread
• 1 Qt Soup
of the Day
• 1 Pint Cole Slaw I
• Pickles
• Russian Dressing

0 0PUOIrsHASE

o

OFF OR MORE

With coupon only.
Not valid with any other offers.

PER TABLE

Exp. 11/01/11

3330

3258 Orchard Lake Road,
Orchard Lake, MI (N. of Commerce Rd.)

Family owned & operated since 1998
Mon.-Fri. lOarn-8pm, Sat. Sam-8pm, Sun. 8am-3pm

=in

1230

8-6 C30Q0Odd

Best Corned Beef
In Town

October 6 • 2011

61

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