24111 CIVIC CENTER DRIVE • SOUTHFIELD, MICHIGAN 48034

The Premier Retirement Community

250 SQ. FEET

0

\s N\\‘' \ s•X\..\1 •:.‘s,\\s

‘‘\'‘

\ \„,

Sherwood Offers Delivery
and Set-up in South Florida!

Fine Designer Furniture • Interior Design Service
Floor Coverings • Window Treatments • Accessories
6644 ORCHARD LAKE ROAD AT MAPLE
WEST BLOOMFIELD • 248 855-1600

c-1

t€

10/30

clOWLIILAID MON-THUR 10-9 • TUE-WED-FRI-SAT 10-6 • SUN 12-5

Call The Sales Depanment (248) 354-7123 Ext. 209

Get Results...
Advertise in our new
Entertainment Section!

D1712,011T
JEWLS11 NEW

3. Heat a thin layer of oil in a
large skillet over medium heat. In
batches, fry the patties until golden
brown on both sides. Drain on paper
towels. Serve with lemon wedges.
(Keep the keftes warm in a 300-
degree oven, or store them in the
refrigerator and reheat in a 250-
degree oven.) Makes about 30 pat-
ties.

ITALIAN PEAR CAKE

(TORTA DI PERA)
1 1/4 cups plus 2 T all-purpose
flour
1 T ground cinnamon
1 T baking powder
1/4 T salt
1/2 cup (1 stick) unsalted
margarine, softened, or
vegetable shortening
1 1/4 cups sugar
3 large eggs
1/3 cup almond milk (see note
below) or nondairy creamer
1 1/2 T vanilla extract or 1 T
brandy
3 Bosc or Bartlett pears, peeled,
cored and diced
1/2 cup dried currants or raisins
1/2 cup pine nuts, chopped
almonds or chopped hazelnuts

1. Preheat the oven to 325 degrees.
Grease an 8 1/2-inch springform
pan.
2. Sift together the flour, cinna-
mon, baking powder and salt. Beat
the margarine and sugar until light
and fluffy, about 5 minutes. Beat in
the eggs, one at a time. Add the
almond milk and vanilla. Fold in the
flour mixture. Add the pears, cur-
rants and nuts.
3. Pour the batter into the pre-
pared pan and smooth top. Bake
until a tester inserted in the center
comes out clean, about 1 hour. Let
cool in the pan for 10 minutes, then
remove to a wire rack and let cool
completely. Wrap tightly in plastic,
then foil. (The cake can be stored at
room temperature for up to 4 days
or in the freezer for up to 2 months.)
Makes 8-10 servings.
NOTE: To make almond milk,
bring 1 cup water and 1/2 cup ground
blanched almonds to a boil. Reduce the
heat to low and simmer for 10 min-
utes. Let cool, then strain through sev-
eral layers of cheesecloth.

Gil Marks will speak at Jew-
ish Book Fair 10 a.m. Friday,
Nov. 13, at the Kahn JCC.

c.)