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of

Purchase of
$10.00

off

o
1,

Purchase of $20.00 or more

I Not valid with any other offer. Not valid on breakfast specials.
With coupon. Exp 4/3/15

Not valid with any other offer. Not valid on
breakfast specials. With coupon.
Exp 4/3/15

i

Party Caterin
breakfast 1:111l and dinner
Open days
www.leosconevisland.com

"Much-heralded Star Deli slow-cooks
its own tender temptations"

— Danny Raskin

TAR Order for your
E man Passover Seder Now!

Matzoh Balls...Gelfite Fish...Kugel...
GREAT DESSERTS including
7-Layer Cake AND MORE!
COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

DAIRY TRAY

SALAD TRAY

$10.99W,..

$21.49 person

$11.49W,.„

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

$

$14.99 person

oFF

On Star's beautiful already'
low-priced trays

Expires 4/03/15. One Per Order. Not Good Holidays. I
10 Person Minimum. With this coupon.
I

DELIVERY AVAILABLE

www.stardeli.net

1980230

***
Lm)

MATT
PRENTICE

Passover
Catering Available!
Call for details!

'Culinary
xperzence

MATT PRENTICE CATERING IS BACK

And ready to cater your event—with the excellent quality and creativity he is known for!
Whether a deli tray or holiday dinner for 10, wedding for 300, or a corporate dinner for 1,000
Matt will make sure your event is special. Please check out our website and call for complete details.

248.880.0478

caterwithmattprentice.com
SHIVA TRAY SPECIAL - $8 PER PERSON

1984900

42

March 5 • 2015

Pr5ip

APPLE-APRICOT
MATZO KUGEL
2 pounds tart apples, unpeeled, cut
into 1/2-inch dice
1 cup orange juice
7 plain matzohs, crumbled
8 large eggs
1 tsp. salt
1 '/2 tsp. ground cinnamon
1 cup brown sugar
1 cup apricot preserves
Y2 cup (1 stick) melted butter, mar-
garine or olive oil (not extra virgin)
2 cups dried apricots, medium,
chopped

SALAD TRAY W/ LOX & CREAM CHEESE

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

HOURS: MON-SAT 7AM-9PM • SUN 7AM-8PM

Annabel Cohen
Food Columnist

Preheat the oven to 350°F. Brush a
large, attractive oval or rectangle glass
or ceramic baking dish with melted
butter or olive oil.
Combine all ingredients in a large
bowl and toss well with your hands.
Allow to sit for 10 minutes.
Toss again and transfer to the pre-
pared baking dish. Bake, uncovered,
for 1 hour or until golden and set.
Allow to sit for 20 minutes before cut-
ting into squares. May be made a day
ahead and reheated.
Makes 15 servings.

ROASTED BRUSSELS
SPROUTS AND
CAULIFLOWER WITH
GARLIC AND SHALLOTS
1 pounds Brussels sprouts,
trimmed and halved
1 Y2 pounds cauliflower florets
(the tops from a large cauliflower)
1 cup thinly sliced shallots
3 Tbsp. olive oil
Y4 cup thinly sliced garlic cloves
1 Tbsp. fresh thyme leaves, any
variety
Kosher salt and pepper to taste

Preheat oven to 450°F. Brush a large
rimmed baking sheet lightly with olive
oil. Set aside.
Place all ingredients in a large bowl
and toss well. Arrange on the prepared
baking sheet and cook for 25 minutes.
Remove from the oven and allow to
cool for 5 minutes before serving.
Serve warm or at room temperature.
May be reheated, uncovered, in a
250°F. oven for 10 minutes.
Makes 8 servings.

GREEK POTATOES WITH
TOMATOES, LEMON
AND OREGANO
4 pounds gold potatoes
2 cups chicken broth (or vegetar-
ian chicken-flavored broth)
Y2 cup fresh-squeezed lemon juice
Y2 cup olive oil (extra virgin is
fine)
1 Tbsp. minced garlic
1 Tbsp. fresh oregano leaves
Salt and pepper to taste
2 cups fresh chopped, seeded
tomatoes

Preheat oven to 400°F. Peel and cut
potatoes into wedges and place in a
large roasting pan. Add remaining
ingredients and toss well.
Roast, uncovered, for 1 hour or
more, turning gently half-way through
cooking. The potatoes should be very
golden. Just before serving, add the
tomatoes and toss gently.
Serve with any collected pan juices.
Sprinkle with fresh parsley, if desired,
and serve. Makes 8 servings. ❑