>> sponsored by USC ri/es4 re -e-ci Aathet APPLE AND GOLDEN- RAISIN STRUDEL 6 cups peeled, '/2-inch-diced Granny Smith apples '/2 cup sugar 1 cup golden raisins 1 tsp. ground cinnamon 4 Tbsp. cold butter, chopped 1 sheet frozen puff pastry, thawed 1 egg, lightly beaten Preheat oven to 375 degrees. Line a baking sheet with parchment. Set aside. To make the filling, combine apples, sugar, raisins and cinnamon in a large bowl, and toss well with hands. Sprinkle cold butter over the filling. Place puff pastry on a clean surface. Roll with a rolling pin until the pastry is 1 inch wider on each side. Arrange filling down the center of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pas- try by pinching them together well. Carefully transfer the strudel to the baking sheet, turning it over on the baking sheet so that the seam side is down. Tuck the ends under the strudel. Brush the pastry with the egg (you will not use all the egg). Use a sharp knife to cut slits into the top of the strudel (about 6 slits). Bake for 30-40 minutes, or until golden brown. Remove from the oven, and cool before cutting into slices. Dust with confectioners' sugar if desired. Makes 10-12 servings. MARINATED MOZZARELLA, TOMATO AND ROASTED-PEPPER SALAD i/2 lb. fresh mozzarella or Buffalo mozzarella cheese 1 pint grape tomatoes, halved lengthwise V2 cup chopped oil-packed sundried tomatoes 1 Tbsp. fresh oregano leaves '/2 tsp. cumin seed '/2 tsp. dried red pepper flakes '/2 tsp. kosher salt freshly ground black pepper to taste 1 roasted red pepper (jarred is fine), sliced thin 16 Kalamata olives 3 Tbsp. extra-virgin olive oil Garnish: 3 Tbsp. balsamic vinegar Cut the cheese into 1/2-inch cubes, and transfer to a large bowl. Add remaining ingredients, except bal- samic vinegar, and toss well. Chill until 1 hour before serving. Transfer the salad to a serving dish, and serve, drizzled with the vinegar. Makes 8-12, or more, servings. immenew ;Ca m& e2r) it/ Have a Happy and Healthy New Year! tieet&i tt- PNILADEIPNIA s DUCKTRAP RIVER SMOKED ATLANTIC SALMON SELECT VARIETIES 4 OZ. 6.9 DILLED SALMON-GREEK YOGURT SALAD For a change from tuna ... 1 boneless and skinless salmon fillet (about 2 lbs.) '/4 cup fresh chopped dill (not packed) '/4 cup chopped scallions 3 Tbsp. Greek yogurt 3 Tbsp. fresh lemon juice 1 Tbsp. drained capers, optional 1 Tbsp. Dijon mustard salt and freshly ground pepper to taste Place salmon on a rimmed bak- ing sheet, and bake in a preheated 400-degree oven for 12 minutes or until just cooked through (do not overcook). Allow to cool completely. Transfer the salmon to a large bowl, and break apart a bit with a fork. Add remaining ingredients, and stir well. Adjust salt and pepper to taste. Makes 8-12 servings. RED OR GOLDEN DELICIOUS. FUJI. ROYAL GALA OR GRANNY SMITH .9 Is4 SELECT VARIETIES (EXCLUDES INDULGENCE) 8 OZ. ALL VARIETIES BAKERS DOZEN 13 CT. HASS AVOCADOS 10/8 10 lb. MANISCHEWITZ MATZO BALL MIX MANISCHEWITZ EGG NOODLES 4.5 OZ. OR MATZO BALL & SOUP MIX 5 OZ. ALL VARIETIES 12 OZ. 2.49 1.99 BUSCH'S GRADE A LARGE WHITE EGGS MANISCHEWITZ WINE DOZEN We ALL VARIETIES 750 ML 3.99 1.39 1111113=3__ Sale prices good through Sunday, September 30, 2012. Not all items available at all stores. BUSCH'S COOKING CLASS MINUTE Dressing: '/2 cup white sugar V2 cup cider vinegar V2 cup vegetable oil 3 Tbsp. toasted sesame seeds 1/4 tsp. ground cayenne pepper All recipes © Annabel Cohen 2012; annabelonthemenit@gmail.com . • PHILADELPHIA SOFT TUB CREAM CHEESE LUNCH BOX APPLES CABBAGE, ALMOND, CRANBERRY AND SESAME SALAD 1 cup sliced or slivered almonds, lightly toasted 8 cups shredded green cabbage 1 cup dried cranberries 1 cup chopped celery salt and pepper to taste Combine all salad ingredients in a large bowl. Set aside. Whisk together the dressing ingredients. If serving immediately, pour over the salad, and toss well. Adjust salt and pepper to taste. If serving later, chill the salad (dressing need not be chilled) until ready to serve, up to a day ahead. Toss salad up to two hours ahead, and serve. Makes 8-12 servings. NEW YORK BAGEL CO. BAGELS BUSCH'S JN Presented by Busch's and Detroit Jewish News WHEN: Thursday, October 4th • 6:00 p.m. - 7:30 p.m. WHERE: Busch's Fresh Food Market in West Bloomfield 33300 West 14 Mile Rd. • West Bloomfield, MI 48322 Tickets are $ I 0 at Busch's Service Counter or by calling 248-539-4581 a • • ," - BUSCH'S BUSCH'S WI/ 4 Y Save even more time with online shopping! buschs.com/MyWay Aes4 rotvi WEST BLOOMFIELD W. 14 Mile at Farmington 248-539-4581 • ® 248-855-1745 FARMINGTON HILLS Grand River Avenue at Drake 248-427-7400 Visit www.buschs.com to find all 15 convenient locations. A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU. 17 76460 September 20 2012 65