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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.

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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

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MICHIGAN HERITAGE

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21211 Haggerty Road at 8 Mile,
Next to the Novi Hilton.

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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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Owner, Director

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810.474.3131

• Clinical Teaching
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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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