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 High Speed Corporate and Dial-Up Internet Access Southwestern Ontario's Largest Internet Provider is now in Michigan! Finally,\an Internet Provider that can reliably handle all of your Internet & communications needs. From dial-up to corporate dedicated TI access, no one can service you like MNSi. Network engineering and customer service excellence are the foundation of our success. 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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.