"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 Feature your business with OyWhataDea to acquire quality and eager new customer via risk-free and highly-targeted marketing. • JJ We Know How to Save! By running an offer with OyWhataDeal, your promotion will be e-mailed to thousands of loyal subscribers who will read about your offer, visit your website, share your business with their friends and follow you on social networks like Twitter and Facebook. 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. ❑