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Our Goal: Qualityjetrish education Sor Your Child
VEGETARIAN PIZZA
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OUR MANDATE: TO INSPIRE OUR CHILDREN
WITH THE RICHNESS AND JOY OF OUR HERITAGE
TO TEACH THE TOOLS OF CONSERVATIVE
RELIGIOUS PRACTICE - TORAH, PRAYER, HEBREW
30%
tuition discount
FREE Kindergarten for Members
Our Program:
• Comprehensive Curriculum K-12th grade
• Bar/Bat Mitzvah Individualized Training
• "Nash and Drash" Study for Advanced High Schoolers
• Enrichment Programs - Youth Choir, Israeli Dance, Art, Tutorials
• Energetic, Creative and Dedicated Faculty - Fully Certified
to new synagogue members
who prepay tuition
before Aug 1st"
Beth ABIZahaM hlael MO
RELIGIOUS SCHOOL
Rabbi Aaron Bergman
* 20% after
Aug 1st
CS
5075 W. Maple Road, West Bloomfield
(248) 539-8012
Director of Education: Cantor Ben-Zion Lanxner
CASH
FOR DIAMONDS
ESTATES AND
PRECIOUS GEMS
Sie46§0aamizetf Soya-
FOURTH GENERATION JEWELERS
AT BIG BEAVER & I-75
mo. l
mo.
Minimum $500
JUST EAST OF THE SOMERSET COLLECTION
755 West Big Beaver
Troy, MI 48084
Main Floor, Top of Troy Bldg.
0%
61100/ 6
page108
To make Grilled Eggplant:
Prepare a hot grill. Combine
olive oil, soy sauce and spices.
Use a pastry brush to lightly
coat the slices of eggplant on
both sides. Take care not to sat-
urate the eggplant with oil. Dis-
card outside skin-covered slices.
Grill the eggplant 2 to 3 min-
utes per side. Remove from grill
and set aside in the refrigera-
tor. To make the pizza, place the
pizza stone in the center of the
oven and preheat to 500 degrees
for one hour before cooking piz-
za. Brush 1 tablespoon olive oil
over surface of the prepared piz-
za dough. Distribute half the
onions over the oiled surface,
within the rim.
Form a complete layer of
grilled eggplant over the onions,
overlapping slightly — leave no
bare. spots. Transfer the pizza
to the oven; bake until the crust
is crisp and golden and the
cheese at the center is bubbly,
7 to 8 minutes. Slice the pizza,
top with the cilantro, and then
top with 2 cups spinach. Place
18 to 20 strips sun-dried toma-
to over the spinach. Serve with
oil and vinegar on the side.
(Herb-Mustard Vinaigrette may
be substituted for oil and vine-
gar.)
Repeat with remaining in-
gredients for a second pizza.
(The 2 pizzas may be prepared
simultaneously if you are care-
ful in placing the pizzas at op-
posite corners of your pizza
stone.)
810-362-4500
Classic Account*
Minimum $500
Minimum $5;000
*Uniiinited Checking!
The Michigan Heritage Bank CD by Mail
Call today for an application,
drop it In the mail with a check.
Then Just sit back and wait for delivery.
1-800-914-3524
-
S ty le
WNW
KUM
Q FDIC
MICHIGAN HERITAGE
a
21211 Haggerty Road at 8 Mile,
Next to the Novi Hilton.
a,Itz
LENDER
Insured
Annual Percentage Yield is effective as of July 20.1997. Penalty
for early withdrawal. Business or brokered accounts not eligible.
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810.474.3131
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,
EGGPLANT PARMESAN
PIZZA
Marinara Sauce
1 tablespoon extra virgin olive
oil
2 teaspoons minced fresh garlic
1 tablespoon finely chopped
onion
2 roma (plum) tomatoes, 1/2-
inch dice
1 tablespoon dry red wine (for
example, Chianti)
1 teaspoon chopped fresh
oregano leaves (or 112
teaspoon dried)
1 tablespoon chopped fresh
basil leaves (or 1/2 teaspoon
dried)
1/2 teaspoon salt
Pinch freshly ground black
pepper
1 tablespoon tomato paste
Eggplant Parmesan
1/2 eggplant, cut into 1/2-inch-
thick round slices
1 large egg, well beaten
About 2 cups seasoned bread
crumbs
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