MICHIGAN OPERA THEATRE
Detroit's Original Holiday Tradition
starch is dissolved. Stir into vegetables
and cook until sauce thickens, about
5 minutes. Transfer the mixture to an
attractive baking dish.
Place the puff pastry over the baking
dish, pressing into the edges of the dish.
Use a knife to cut slits in the top of the
pastry to vent. Place the baking dish on
a baking sheet and bake until golden —
30-35 minutes. Allow to sit for 5 minutes
before serving.
Makes 6 servings.
CORN AND ONION CASSEROLE
(This recipe contains dairy)
'/2 cup butter or margarine
2 large onions (about 1 pound),
halved and thinly sliced
2 cups shredded or grated Cheddar
cheese, divided
1 cup sour cream
% cup minced fresh dill
1 /4 tsp salt
1 large egg
1 pkg (8 Y2 oz) Jiffy Cornbread (or
muffin) mix or another favorite corn-
bread mix
1 can (about 14-15 ounces) cream-
style corn (or regular canned corn,
drained)
1/2 cup milk
1 /4 tsp. hot pepper sauce, such as
Tabasco
Preheat oven to 425°F. Spray a
21/2-quart baking dish with nonstick
cooking spray.
In a large skillet, melt butter over
medium heat. Add onions and cook
until softened, about 9 minutes. Transfer
to a large bowl. Stir in half of the cheese,
and all the sour cream, dill and salt until
just combined. Set aside.
Next, in another bowl, lightly beat
the egg. Stir in cornbread mix, creamed
corn, milk and Tabasco. Transfer this to
the prepared baking dish. Top it off with
the onion, cheese and sour-cream mix-
ture. Sprinkle remaining cheese on top.
Bake for 35-40 minutes, until top is
nicely browned and mixture is bubbly.
This can be assembled ahead of time and
popped in the oven later.
Makes 8-12 servings.
WILD RICE WITH LEEKS,
CORN AND CHICKPEAS
1'h cups wild rice
2 tsp. kosher salt
3 tablespoons olive oil
2 cups finely chopped leeks (white
part only)
1/2 cup water
1 cup chopped red bell pepper
1 cup chopped celery
1 cup cooked (canned if fine),
drained chickpeas
% cup fresh chopped parsley
2 tsp. fresh finely grated lemon zest
or orange zest
Salt and pepper to taste
Rinse rice in cold water and drain
well. Bring 6 cups water to a boil in large
saucepan over high heat. Add rice and
bring to boil. Reduce heat and simmer
uncovered until rice is tender, but still a
bit chewy, about 45 minutes. Transfer to
a strainer and drain well. Transfer to a
medium bowl.
While the rice is cooking, heat oil in
a large nonstick skillet. Add the leeks
and saute for 2 minutes. Add water and
cook until the leeks are tender, about 8
minutes. Add the leeks, corn, chickpeas,
parsley and zest to the rice and toss well.
Add salt and pepper to taste. Serve warm
or at room temperature.
May be made a day ahead, covered
and chilled in a covered, microwave-safe
container (reheat by microwaving on
high for 10 minutes).
Makes 8 servings.
SIMPLE SAVORY
STUFFING CASSEROLE
A fluffy, savory casserole. I use good
quality whole-grain white bread.
3 Tbsp. butter or olive oil
1 cup minced onion
Ph cups chopped celery, stalks and
leaves
12 cups dried or toasted bread cubes
(any kind)
6 large eggs
2 cups chicken broth
1 Tbsp. salt, or to taste
1 Tbsp. ground sage
1 tsp. pepper
Y4 tsp. ground cayenne pepper
Preheat oven to 350°E Spray a large
baking dish with nonstick cooking spray.
Set aside.
Heat butter in a large skillet. Add the
onions and celery and saute over medi-
um-high heat until very soft. Transfer to
a large bowl and allow the vegetables to
cool for 5 minutes.
Add remaining ingredients and
toss well. Transfer to the baking dish
and bake, uncovered, for 1 hour until
browned and puffy. Serve immediately
(you may serve later, but the casserole
will deflate).
Makes 12 or more servings. *
THE
BALLETMET COLUMBUS
NUTCRACKER
■
LIVE Michigan Opera Theatre Orchestra
Conducted by Peter Stafford Wilson,
Associate Conductor for Columbus Symphony
NOV. 27-DEC. 6, 2015
Presented at The Detroit Opera House
FREE Dance Talk one hour prior to performance
TICKETS
START AT
JUST $29
THE NUTCRACKER MATINEES FEATURE:
* Santa and Nutcracker available for photos!
* Live reindeer prior to performance on Broadway Street!
* Sugar Plum Parade on stage following the performance!
* Free samples of holiday ice cream (while supplies last)
compliments of Treat Dreams Bakehouse
* Kids can create holiday-themed crafts courtesy of Arts and Scraps
* Kid Friendly Buffet lunch available!
TICKETS AND PRE-PAID PARKING:
313.237.7464 or visit michiganopera.org
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H E L
All recipes ©Annabel Cohen 2015
annabelonthemenu@gmail.com .
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