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

arts & life

PASSOVER? YUM! from page 65

— Danny Raskin

ITAR Order for your
Passover Seder Now!

ELI

Matzoh Balls...Gelfite Fish...Kugel. :9
GREAT DESSERTS including
7-Layer Cake AND MORE!
41

COMPARE OUR LOW PRICES WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

DAIRY TRAY

SALAD TRAY

$10.99P:.

$21.49 person

$11.49:z.

HOURS: MON-SAT 7AM-9PM • SUN 7AM-8PM

24555 W. 12 MILE ROAD:

Just west of Telegraph Road • Southfield I

www.stardeli.net

$14.99

person

'5 OFF

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

248-352-7377

SALAD TRAY W/ LOX & CREAM CHEESE

1

On Star's beautiful already,
low-priced trays

Expires 4/03/15. One Per Order. Not Good Holidays. I
1
10 Person Minimum. With this coupon.

DELIVERY AVAILABLE

2 Tbsp. fresh chopped basil
4 large eggs
3 matzahs, crumbled
Olive oil, for brushing over kugel

4 cups chicken stock
1 /4 cup lightly toasted pine nuts
Salt and pepper to taste.
1 /2 cup fresh chopped parsley

Preheat oven to 350°F. Spray a 9 x 13 inch
baking dish with nonstick cooking spray.
Set aside.
Heat oil in a large pot over medium-
high heat. Add onions and cook, stirring
occasionally, until the onions are golden,
about 8 minutes. Add the mushrooms and
cook, stirring occasionally, until most of the
liquid that's released is evaporated, about
20 minutes. Add the bell pepper and cook
five minutes more. Remove from heat and
cool slightly. Stir in the salt and pepper,
basil, eggs and crumbled matzah. Transfer
the mixture into the baking dish and spread
evenly. Brush the top of the kugel with
olive oil and bake, uncovered, for one hour.
Remove from heat and cut into squares.
Makes 12-20 servings.

-

-

1980230

Try Our New Boneyard
Beef Ribs!

Orchard Lake Rd. South of 14 Mile • Farmington Hills

851-7000

Excluding tax, tip and beverages • With this ad • Carry out or Dine in • Expires 4/9/15. JN
Not valid on Holidays

SWEET POTATOES WITH
MATZAH STREUSEL
Potatoes:
4 pounds sweet potatoes or yams
2 Tbsp. olive oil, butter or margarine
Finely grated peel or zest from 1/2
orange
1/2 tsp. ground cinnamon
Salt to taste
Ground white pepper to taste
Topping:
2 sheets matzah, chopped
1 cup chopped pecans
% cup brown sugar or honey
1 /2 cup vegetable oil, butter or
margarine (1 stick)

Catering for all Occasions • Carry-Out • Our Speciality "Low Carb Ribs & Chicken & Lamb Ribs"

Fine Italian Dining in a Casual Atmosphere

SPOSITA'S

RISTORANTE

OUR PETITE FILET DINNER
IS HAPPENING AGAIN!

Monday, April 13 through Friday, April 17

$21 .95

Includes Petite Filet, antipasto plate, side of pasta,
salad, soup, potato and vegetable.
Dine-in only, not valid with any other offer.

15%
Off

food bill

Offer Good Sunday-
Thursday, dine-in
only not valid with
any other offer with
coupon
Not valid on holidays

100/

Offer Good Friday-
0 Saturday, dine-in
only not valid with
any other offer with
Off
coupon
food bill Not valid on holidays

(248) 538-8954

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

Mon-Thurs: 4pm-10pm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm

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66

March 26 • 2015

JN

Preheat oven to 350°F Spray a casserole or
large baking dish with nonstick cooking
spray. Set aside.
Pierce whole potatoes in several places
with the tines of a fork. Place the potatoes
on the top oven rack and place a baking
sheet below the potatoes. Bake the potatoes
until very tender, 1 hour or more (if the
potatoes are not tender, they will not mash
well).
Remove the potatoes from the oven and
allow to cool enough to handle. Cut the
potatoes into very thick slices and peel
off the skins with a small knife and your
fingers. Transfer the peeled potatoes to
a large mixing bowl. Mash or whip the
potatoes until as smooth as you like. Add
the remaining ingredients and transfer the
potatoes to the prepared baking dish.
Combine all topping ingredients in a
small bowl and stir well.
Sprinkle the topping over the potatoes
and bake until very hot and the topping is
golden.
Makes 8-12 servings.

FAST AND EASY
FARFEL PILAF
12 oz. (1 box) matzah farfel
% cup olive oil
2 cups chopped onions
1 cup chopped celery

Preheat oven to 350°F Toss the farfel in a
large bowl with olive oil and spread on a
baking sheet. Bake for 15 minutes. Turn the
farfel with a spatula and bake for 10 min-
utes more, until golden and crispy. Transfer
the farfel back to the bowl and add remain-
ing ingredients except parsley. Toss well and
transfer to a baking dish.
Reduce heat to 225°F and keep warm
until ready to serve (can be made a day
before and reheated for about an hour). Just
before serving, toss with parsley and adjust
seasonings to taste.
Makes 8 servings.

MATZAH AND MUSHROOM
STUFFED ROLLED EGGPLANT
2 large eggplants, sliced vertically into
thin slices
Vegetable oil for brushing over the
eggplant
2 Tbsp. olive oil
1 cup chopped onions
1 cup sliced fresh wild mushrooms
1 cup sliced mushrooms
Salt and pepper to taste.
3 sheets matzah, crumbled
1 /4 cup chopped walnuts or pine nuts,
lightly toasted
2 large eggs
3 cups tomato sauce or prepared pasta
sauce, any flavor

Preheat oven to 400°F Lightly brush two
baking sheets with sides with vegetable
oil. Pour about % cup of olive oil in a small
bowl. Place the eggplant slices on the bak-
ing sheet and lightly brush the slices with
olive oil. Bake the eggplant slices until soft-
ened, 10-15 minutes. Remove the eggplant
from the oven and let cool.
Meanwhile, heat olive oil in a large skillet
over medium-high heat. Add the onions
and cook until beginning to color, about 8
minutes. Add the mushrooms and cook,
stirring occasionally until much of liquid
that's released from the mushrooms is
evaporated (do not allow all the liquid to
evaporate). Stir in the matzah and cook 2
minutes more. Remove from heat and cool
slightly before adding the walnuts or pine
nuts, salt and pepper. Taste for seasoning
before stirring in the egg. Let this mixture
cool slightly.
Preheat oven to 350°F Spray a large bak-
ing dish with nonstick cooking spray. Set
aside. Place one slice of cooked eggplant
on a clean surface. Spoon about 1/4- 1/3 cup
of matzah mixture in the middle of the
slice and roll carefully. Carefully place the
eggplant roll in the baking dish. Repeat the
process packing the eggplant into the dish
tightly until all the slices and filling are
used. Pour the tomato sauce or pasta sauce
over the rolls and bake, covered in foil for
30 minutes. Remove the foil and bake for
10 minutes more, until the sauce is bubbly.
Makes 12 servings.

❑

