100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

November 10, 2011 - Image 50

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-11-10

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

arts & entertainment

For All Special Occasions!

11MaR111:1 ■ 11Larsl t11111111.7h111:1

Ti
TI
TI

unispi (It 111Lar'1It11111A0111111Ntelftl IfZI

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

STAR
DELI

TI

TI

TI

TI

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

TI
TI

TI

Ti
TI

star*II VII *Man/ If

COMPARE OUR
LOW PRICES
WITH ANY
DELICATESSEN
IN TOWN!

MEAT TRAY

IR

IR
I R

iR

in

$7.99 per
IR
person

SALAD TRAY

IR

SALAD TRAY W/
LOX & CREAM CHEESE

tit
I R

$9.99 Per
person

43..49 por

rsan
DAIRY TRAe
IR
1019.99P°'

TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR

TI

STAR'S TRAYS CANT BL BEAT FOR QUALITY&. PRICE!

Ti

TI

OFF

Ti

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

R
R

R

Ti
• Expires 1 2/15/11 • One Per Order • Not Good Holidays • 10 Person Minimum
TI
WITH THIS COUPON
Ti
lug&
DELIVERV,WAWARI
E
Ti
TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR

24555 W. 12 MILE ROA D

2484,35240'7377

Just west orrelegrapli Road • Soot

NAONG H

FINE CHINESE DINING

'A wonderful adventure in fine dining" — Danny Raskin

A

s I often say, man (and
woman) cannot live on tur-
key alone. Thank goodness!
So on this week's menu, I've
included some of my favorite side
dishes — all are perfect for this har-
vest day of giving thanks. And a hol-
iday about celebrating abundance,

SHORTCUT CURRIED
ACORN SQUASH PUREE
WITH APPLES AND
RAISINS
Don't like curry? Leave it out! This is an
unusually delicious and lovely vegetable
to add to your Thanksgiving menu. It
goes remarkably well with turkey, and
because you make it on the stove and
can reheat it in the microwave oven,
you don't waste precious oven space.

1 cup chopped onions

Smith apples
1 /2-1 Tbsp. curry powder to taste
2 packages (10 oz. each) frozen
acorn squash puree, thawed (or 4-5
cups cooked, mashed fresh squash)
1 /2 cup apple cider or juice
1 /2 cup golden raisins
kosher salt and pepper to taste

Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates
27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
www.honghuafinedining.com

Italian Dishes
6. - Pastas
Fresh Sea food
Fresh-Cut Steak
Salad 6. Flat Pizza
and Vl ore!

Open 7 days a itreek for lunch and dinner, Sat. and Sun. dinner only.

$20 OFF

$10 OFF

Minimum purchase $60.00

Minimum purchase $30.00

1 coupon per table
Excludes holidays
With coupon exp 11/30/11

1 coupon per table
Excludes holidays
With coupon exp 11/30/11

4 Dinner Entrees

2 Dinner Entrees

5600 Crooks Rd. (North of Long Lake Rd.) Troy, Ml • 248-813-0700
www.loccino.com Outdoor Patio Dining

50

November 10 • 2011

iN

1 /2 cup half-and-half or nondairy
creamer
1 /2 cup maple syrup
1 tsp. vanilla extract
3 /4 tsp. salt
1 large egg, lightly beaten
Topping:
1 /2 cup flour
1 /2 cup packed brown sugar
1 /4 cup (1/2 stick) butter or marga-
rine, cut into small pieces
1 /2 cup chopped pecans

2 Tbsp. olive oil

2 cups peeled, diced Granny



I believe, deserves a profusion of
popular options.
Unless otherwise noted, these
recipes serve about eight people; but
if you're like me and make four, five,
six or more dishes, they can stretch
to serve more people. II

Heat oil in large nonstick skillet over
medium-high heat. Add onion, and
saute until tender, about 10 minutes.
Add apples and curry powder, and
saute for 2 minutes more. Stir in
squash, cider and raisins, and season
with salt and pepper. Cook until the
mixture is hot; keep warm until ready
to serve. May be made a day ahead,
covered and chilled in a covered,
microwave safe container; reheat by
microwaving on high for 10 minutes.

TONYA'S SWEET POTATO
PUREE WITH
PRALINE TOPPING
Tonya Silver of West Bloomfield made
this dish for a holiday dinner, and we
couldn't stop raving. It's a side dish but
is actually good enough to be a dessert.
Note: This is a sweet dish; if you prefer
your potatoes less sweet (I do), then
cut the maple syrup to just 2 Tbsp.

Potatoes:
14 cups (about 5 lbs.) peeled
sweet potatoes or yams, cut into
1-inch chunks

Prepare the potatoes: Place cut pota-
toes in a large pot, and cover with
water. Bring to a boil over high heat.
Reduce heat to medium, and cook
until tender, about 12-15 minutes
(check tenderness with a fork). Drain
the potatoes very well. Preheat oven to
375 degrees. Spray a 9- x 13-inch bak-
ing dish (or equivalent) with nonstick
cooking spray. Set aside. While the
potatoes are draining, combine half-
and-half, maple syrup, vanilla, salt
and egg in a large bowl, and whisk
well to combine. Add the potatoes
and, using an electric mixer, beat the
mixture until smooth. Transfer this
mixture to the prepared baking dish.
Make the topping Combine flour
and brown sugar in the bowl of a food
processor, and pulse a few times. Add
the butter or margarine pieces, and
pulse a few more times. Add the pecans,
and pulse a couple of times to combine.
Sprinkle this mixture over the potatoes.
Cover the dish with foil, and bake
for 15 minutes. Uncover, and bake for
25 minutes more.
Makes 12 or more servings.

WILD RICE WITH LEEKS,
CORN AND CHICK PEAS
1 1/2 cups wild rice
6 cups water
2 tsp. kosher salt
3 Tbsp. olive oil
2 cups finely chopped leeks
(white part only)
1 /2 cup water
Ph cups fresh or frozen corn

Back to Top

© 2021 Regents of the University of Michigan