LW/Food
In honor of the 50th Anniversary
of the State of Israel
The City of Southfield
presents a special
Evening in Israel
Enjoy Israeli music,
dance, and dinner.
Thursday, May 28
at the Southfield Centre for the Arts
24350 Southfield Road
The Café will be from 6:45-9 pm
Reservations are required
Tickets are $15 per person
Tickets are available at the Southfield City Hall main
reception desk weekdays (8 am to 5 pm); or at the
Parks & Recreation Building evenings (5-7 pm)
For more information, call Southfield Community
Relations Department, 248/354-4854
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.A
5/22
1998
116
Jv
NSi
Catc4 Tie Best
MtiSie Reviews in
JAI entertainment 4‘
bag, mix flour, salt and pepper. Add
lamb, 1 or 2 pieces at a time, shake to
coat, and pat off excess. In a large,
wide, non-aluminum saucepan or
Dutch oven, heat 2 Tbsp. oil over
high heat. Brown lamb in batches,
turning to brown all sides. If drip-
pings begin to burn, reduce heat. If
necessary, add more oil. Remove lamb
to plate and pour off fat. Stir wine,
broth and juice into pan. Bring to a
boil, scraping up any brown bits. Stir
in garlic and rosemary. Return lamb
to pan and bring to a boil.
To cook: Cover and bake for 1 hour.
Rearrange shanks, putting the top ones
on the bottom, and bake for an addi-
tional 1 1/4 to 1 1/2 hours, or until
very tender when pierced with a fork.
Remove lamb and immediately cover
with wax paper and foil. Refrigerate
sauce separately until fat rises to the top
and solidifies. (Lamb and sauce may be
refrigerated up to 2 days.)
To reheat: Preheat oven to 350
degrees. Scrape fat from top of sauce
and discard. Simmer sauce for 10
minutes. Remove from heat and, stir-
ring briskly, whisk in flour dissolved
in wine. Add rosemary and bring to
boil, stirring constantly. Place shanks
in a roasting pan and pour sauce over.
Sprinkle with pearl onions, mush-
rooms, and cranberries, pushing them
into sauce. (Lamb may be held, cov-
ered at room temperature up to 4
hours.) Bake, covered, for 1 hour, or
until bubbling and heated through.
Serve over cooked noodles. Garnish
with sprigs of rosemary, if desired.
Makes 6 servings
PEAS WITH LEEKS
Guests seldom rave about peas, but
they do when they taste these. Frozen
peas are mixed with sauteed leeks and
garlic, then microwaved or baked so
they retain their natural crunch and
sweetness.
2 Tbsp. nondairy or regular
margarine or butter
3 cloves garlic, minced
3 medium leeks, white part and 1
inch of green, washed, quartered
and sliced
16 ounces frozen peas (about 2 3/4
cups)
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. freshly ground black
pepper
1/2 cup water
To prepare vegetables: In a medium
skillet, melt margarine. Add garlic
and leeks and saute 2 minutes. Stir in
peas, sugar, salt, pepper, and water.
Transfer to heatproof casserole,
microwave-safe if desired. (Casserole
may be refrigerated overnight. Bring
to room temperature before cooking.)
To cook: Microwave, covered, on
high (100 percent) for 4 to 6 min-
utes, stirring once. Or preheat oven
to 350 degrees and bake, covered, for',
20 to 30 minutes, stirring once, until
crisp-tender.
Makes 6 servings.
WARM BROWNIE PUDDING
If you've been looking for a dessert
that goes together in minutes, can be
baked and served in the same dish,
needs no decoration, and is incredibly
rich and Pudgy, you've just found it.
4 large eggs
2 cups sugar
1/2 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 pound (2 sticks) nondairy or
regular margarine or butter,
melted and cooled slightly
3/4 cup chopped pecans
2 tsp. vanilla extract
Nondairy whipped topping,
whipped cream, or ice cream for
serving
Preheat oven to 325 degrees. Butter
or spray a 7x11-inch glass baking dish
or 2-quart shallow gratin dish. Bring
a pot of water to a boil for baking the
pudding.
To make pudding: In a large mix-
ing bowl with electric mixer, beat
eggs and sugar until very light colored
and tripled in volume, 'about 5 min-
utes. Add flour and cocoa, and mix
on low speed until incorporated. Mix
in margarine, pecans, and vanilla on
medium speed until incorporated.
To bake: Pour batter into prepared
pan and place it in a shallow roasting'
pan. Pour in enough boiling water to
come halfway up sides of pan. Bake
for 50 to 60 minutes, or until the top
is crusty and a knife inserted 1/2 inch
from the edge comes out almost
clean. The center will not test clean.
Remove pan from hot water to wire
rack to cool slightly. (The pudding
may be refrigerated, covered, up to 4
days or frozen. To reheat, bring to
room temperature and bake at 325
degrees for 10 minutes, or microwave
on medium until warm.)
To Serve: Serve warm, chilled or at
room temperature with whipped
cream or ice cream.
Makes 8 to 10 servings.