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September 05, 2013 - Image 64

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-09-05

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

Grand Prime Rib brunch buffet from 11 am to
3pm after 4pm great specials and regular menu.
Call to make your reservation !

arts & entertainment

LOCCINO

ITALIAN GRILL

&

BAR

Patio ',
Is Now
Open! rT

TOTAL FOOD BILL

UP TO $30.00

Expires 9/30/13

5600 Crooks Rd. (North of Long Lake Rd.) Troy, MI • 248-813-0700

Salads for your Yom Kippur table.

Open 7 days a week for lunch and dinner, Sat. and Sun. dinner only • Private room available for up to 85 people

A

ILLAGE

r

I
I
I
I
I

ALACE

A Family Diner

Serving Breakfast, Lunch & Dinner

(248) 682-3400
4170 Orchard Lake Rd.

I

$300

I
I
I
I
I
I

Off

any bill $18 or more

(w/coupon only)

Exp. 9/18/13

.1

(near Pontiac Trail)

Orchard Lake, MI 48323
Monday - Sunday
Tam I Opm

MasterCard

lthough Yom
Kippur is still a
bit more than a
week away, much of your
breaking-the-fast menu
is probably planned. For
some, it's the ubiquitous
"dairy tray" — always
delicious and apropos.
Others will do it all from
scratch.
But many will do a
combination — by buy-
ing some things and
adding their favorite family recipes:
kugels, baked goods, fresh-cut fruits,

Fine Italian Dining
in a Casual Atmosphere

RISTORANTE

OUR PETIT FILET DINNER
IS HAPPENING AGAIN!

$21

Monday,Sept 9 thru Friday, Sept 13th...

includes Petite Filet, antipasto plate, side of
pasta, salad and soup, potato & vegetable

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

(248) 538-8954

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

H-'s v*itAsi- -Poy

brealc-Potsi- otvlytmolfe

"Horn..

FAMILY RESTAURANT

Every Thursday Night from 6-8
bring the kids and enjoy
Johnny the Magician!
• Kid's menu • Amazing Sliders

Open
24
hours

10% Senior Citizens discount

Carryout
Fresh ground coffee

26200 W.;12 Mile , Rd. ._ t . Southfield • 248-353-3232

64

September 5 •

2013

m



DISCOVER

WALDORF SALAD
Another version of this popular salad.

sposms

etc. For many, this is the
best approach. Not too
much work for anyone and
many pitching in.
If you're still thinking
about the menu, consider
any of the following salads,
which will add a creative
and "homemade touch" to
the meal. Choose one to
add as a signature dish, or
choose a couple or more.
Any way you chop it,
slice it and toss it, you'll be
adding fresh flavors your family and
guests will eat right up.

6 cups chopped Granny Smith
apples, peeled or unpeeled
juice of 1 lemon
1 cup'/4-inch diced or chopped
celery
1 cup golden raisins
1 cup chopped scallions, green
and white parts
1 cup chopped pecans, lightly
toasted
1/2 cup sour cream
1/2 cup mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. dried parsley flakes
salt and pepper to taste

Place apples in a large bowl. Add
the lemon juice, and toss well to
coat. Add the remaining ingredients,
and toss well. Arrange the salad in a
serving dish or platter, and chill up
to a day ahead until ready to serve.
Makes 12 servings.

CHOPPED ROMAINE,
CHICKPEA AND FETA
SALAD
Salad:

10 cups chopped Romaine lettuce
1 pint 1/2-inch diced Roma or
plum tomatoes
11/2 cup 1/2-inch cubed feta cheese
1 cup drained chickpeas or gar-
banzo beans
1 cup shelled squash seeds (pepi-
tas)
1/2 cup chopped shallots
'A cup chopped fresh mint

Dressing:

'A cup extra-virgin olive oil
'A cup fresh lemon juice
11/2 tsp. kosher salt
1 /2 tsp. freshly ground pepper

Combine all salad ingredients in
a large bowl (if preparing ahead of
time, keep the ingredients separated
until ready to toss).
Whisk together the dressing ingre-
dients, pour over the salad and toss
well. Season to taste with additional
salt and pepper. Serve immediately.
Makes 12 servings.

CAULIFLOWER SALAD
This is a chewy, crunchy salad. If
you prefer your salad a bit less "raw,"
steam or microwave the cauliflower
for a few minutes first.

6 cups chopped cauliflower flo-
rets
1 cup chopped sundried toma-
toes, packed in oil
1 cup sliced or slivered almonds,
lightly toasted
1 cup sliced, pitted kalamata
olives
1 cup slivered red or Bermuda
onion
1 cup chopped fresh parsley
'A cup white balsamic vinegar
3 Tbsp. extra-virgin olive oil
kosher salt and pepper to taste

Combine all ingredients in a large
bowl, and toss well. May be made up
to a day ahead.
Makes 8 servings.

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