>> sponsored by rieskreedAaypiet bake. They come out perfect every time. 2 lbs. green beans, stem ends trimmed, pointed ends untouched 2 Tbsp. olive oil 1/2 cup light brown sugar 3 Tbsp. Dijon mustard 1 tsp. dried tarragon 1 tsp. kosher salt freshly ground black pepper Preheat oven to 250 degrees. Combine all ingredients, except pep- per, in a large bowl, and toss well (the beans will be sugar-coated, but this will melt during cooking). Transfer the beans to a large baking dish (I like to use a disposable foil pan for ease and its large size). Cover the dish with foil, and bake for 1 hour (they will be tender-crisp). You may also cook these faster by raising the temperature to 350 degrees and cooking for 30 min- utes. To serve, toss the beans with the sauce that's accumulated at the bot- tom of the pan, and adjust salt to taste. Transfer to a serving dish, and season to taste with pepper. Makes 8 servings. LEEK-AND-MUSHROOM BREAD STUFFING 6 Tbsp. butter or margarine 2 cups chopped onions 1 cup leeks, white part only, sliced into thin circles 1 tsp. minced garlic 2 cups diced celery 1 cup fresh chopped parsley 3 cups sliced mushrooms 2 tsp. dried thyme 1 tsp. dried rosemary 12 cups 1/2-inch bread cubes made with day-old French bread 2-4 cups vegetable or chicken broth salt and pepper to taste Preheat oven to 350 degrees. Melt butter in a large pot over medium- high heat. Add onions, leeks and gar- lic, and cook for 3 minutes. Add the celery, parsley, mushrooms and herbs, and cook until the mushrooms are very soft, about 10 minutes. Add the bread cubes, and toss well. Stir in 2 cups of the broth and salt and pepper to taste. Stuff the main cavity of the turkey loosely with the stuffing, as well as the area at the back of the bird, and roast the turkey, using your favorite turkey recipe. Alternately, add one more cup of broth to the stuffing, transfer to a casserole dish (buttered or sprayed with nonstick cooking spray) and cover with buttered or sprayed foil. Cook for 1 hour, then uncover and cook for 30 minutes more or until browned on top. If the stuffing seems dry, drizzle the remaining broth over. Makes 8 or more servings. 961 HOLIDAY DINNERS -*- B USCH'S WITH FRESH, NEVER FROZEN, MADE FROM SCRATCH Sia GARLIC-NUTTED WILD RICE This is a great side dish that tastes just as good served at room temperature as it does served hot. 1 1/2 cups long-grain wild rice 1 /4 cup olive oil 1 Tbsp. chopped garlic 1 cup sliced or slivered almonds, lightly toasted 1 cup chopped scallions, white and green parts salt and freshly ground black pep- per to taste Combine white rice and 4 cups of water in a small saucepan over medi- um-high heat. Bring to a boil, reduce heat to simmer and cover the pan with a tight-fitting lid. Cook the rice until tender, about 40 minutes. Remove from heat, drain well if there is extra liquid and let cool (do not rinse the rice). While the rice is cooking, heat oil and garlic in a small skillet over medi- um heat. Cook the garlic, stirring fre- quently until the garlic is light golden. Remove from heat and set aside. Combine rice with the garlic and remaining ingredients in a large bowl, and toss well. Adjust seasonings to taste, and serve warm or at room tern- perature. Makes 8 servings. CRANBERRY-MANDARIN- PORT SAUCE A super-easy and lovely, not-too-sweet alternative to regular cranberry sauce. 1 package (about 12 oz.) fresh or frozen cranberries 1 can (about 15 oz.) mandarin oranges and juice or syrup 1 cup Port wine 1 /2 cup sugar 1 cinnamon stick 1 cup chopped celery Combine all ingredients except cel- ery in a large saucepan over medium- high heat, and bring to a boil. Reduce heat to medium, and cook the sauce for 20 minutes. Remove from heat, stir in the celery and allow the sauce to cool in the pan before transferring to an attractive serving dish, covering with plastic wrap and chilling for up to 3 days. Makes 12 servings. All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com . CHALLAH BREAD FROM DAKOTA BREAD COMPANY BUSCH'S Save even more time with online shopping! 9 ftfifrA Y buschs.com/MyWay re-OdAa4ier FARMINGTON HILLS WEST BLOOMFIELD Grand River Avenue at Drake 248-427-7400 W. 14 Mile at Farmington 248-539-4581 Visit www.buschs.com to find all 15 convenient locations. A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU. 1776610 r ' r® matiam, bV14151)iroc" -Dow eaw GRILLE MEDITERRANEAN • • • PA RT Y 11 I/ 9 0 pr uP o I oM opt. 414 DINE IN • CARRYOUT • CATERING — — — I CUSTOMER APPRECIATION DAILY LUNCH SPECIAL" Starting at CHOOSE TWO SOUP, SALAD $= `11. • 4•1''•° OR SANDWICH oFF I 0 ENTIRE BILL Excludes alcohol, Lamb Chops, tax and gratuity. Dine-in or cony out. Must have coupon. Cannot be combined with another offer. Expires 12/30/12 4189 ORCHARD LAKE ROAD • ORCHARD LAKE TWP., MICHIGAN 248.865.0000 #44/ ette1441e4.6" —c Banquets Weddings Bar/Bat Mitzvahs Showers Reunions Anniversaries Birthdays WE CATER AT MOST SYNAGOGUES, TEMPLES, HOTELS AND THE HALLS OF YOUR C ICE 14 '11 kett-- 7r ge4t -- p4A4*. JEWEL Etc. CLASSIC CUISINE Approved by Council of Orthodox Rabbis KOSHER CATERERS 248-968-1100 November 8 • 2012 47