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September 19, 2003 - Image 115

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-09-19

Disclaimer: Computer generated plain text may have errors. Read more about this.

""SCANDALOUS_

An outrageous version of Israeli society!"

- Stuart Klavvans THE NATION

"PROVOCATIVE

A Teihivo
Student

3 large carrots (about 1 pound), grated
or finely chopped
1 heaping T Crisco vegetable shorten-
ing, melted
salt and pepper to taste
additional shortening for frying
Place challah in a large bowl and wet
well with water. Use your hands to grasp
handfuls of the wet challah and squeeze
out excess water. Transfer the challah to a
large bowl. Add the eggs and stir well
(this is done best stirring with your fin-
gers to break up the bread as you stir).
Add the grated potato to the mixture
and stir well. Add the onions, celery and
carrots and stir well. Stir in the melted
shortening and salt and pepper to taste.
Heat additional shortening (about 2 T)
until hot in a large non-stick skillet over
medium-high heat. Or, heat an electric
skillet to hot (Selma prefers the constant
temperature of the electric skillet). Form
the mixture into hamburger sized patties
(the mixture will be "loose") and shape
them into rounds with the edge and back
of a spoon. Cook, turning frequently,
until the patties are firm on both sides. If
possible, stand the patties on edge to
cook the edges.
Keep warm until ready to serve, or
make ahead and freeze for up to 2 weeks.
Makes 8 - 12 servings.

EGGPLANT WITH HONEY AND
SESAME SEEDS
Annabel Cohen, Bloomfield Hills
For Rosh Hashanah, honey means sweet
and sesame seeds mean lots of luck. With
this recipe you win both ways! It's deli-
cious!
olive oil
1 eggplant (about 1 to 1 1/2 pounds)
2 large eggs, lightly beaten
2 T. water
kosher salt and pepper to taste
1 to 1 1/2 cups plain bread crumbs
1/4 cup honey
1 T soy sauce
1 T red wine vinegar
2-3 T. sesame seeds
fresh chopped parsley, garnish
Preheat oven to 400F. Brush olive oil
over two baking sheets. Set aside.
Slice the unpeeled eggplant into thin
(less than 1/4-inch thick) rounds. Set
aside.
Beat eggs and water in a medium bowl
and season with salt and pepper. Pour the
breadcrumbs into a shallow dish. Dip the
eggplant into the ex and shake off
excess. Quickly dip the slices in the
breadcrumbs on both sides. Arrange the
eggplant on a prepared baking sheet.
Repeat with remaining eggplant slices.
Bake, uncovered, for 10 minutes.

Carefully turn the slices over and bake for
10-15 minutes more, until the eggplant is
tender. Keep warm until ready to serve or
serve at room temperature.
While the eggplant is baking, combine
the honey, soy sauce and vinegar in a
small saucepan over medium heat. Cook,
stirring occasionally, until the honey is
melted and "thin."
Remove eggplant to a serving dish and
drizzle it with the honey sauce. Sprinkle
the sesame seeds and parsley over and
serve. Makes 8 servings.

Comforting
Cookbook

Oakfield ORT has created a colorful,
binder-type ComfORT Cookbook.
It has easy-to-find helpful hints with
healthy and unusual recipes. Included are
easy recipes that can be done with chil-
dren and grandchildren.
The book is $15 and proceeds benefit
the worldwide network of ORT schools.
To order, call Joanne Feinberg, (248)
471-9063; Carole Walker, (248) 669-
5926; or Jessica Walker, (248) 644-8269.

- Steven Rea, PHILADELPHIA ENQUIRER

"THE MOST UNUSUAL
LOOK AT JEWS
in the movies
in thirty years."

A Russian
Prostitute

A Love
Story

- Ed Rampell, LA ALTERNATIVE PRESS

ROL
LAND

A Film By

BARBARA'S LEMON POUND CAKE
Barbara Wallace, Huntington Woods
3 cups sugar
1 1/4 cups (2 1/2 sticks) butter or mar-
garine, softened
8 oz. (1 package) cream cheese, softened
1 T lemon juice
2 t. vanilla extract
1 t. lemon extract
1/2 t. orange extract
1/8 t. salt
6 large eggs
3 cups cake flour
Preheat oven to 325E Grease and flour
two 9x5-inch loaf pans. Set aside.
Combine sugar, butter and cream
cheese in a large bowl and beat until
creamy. Add the juice, extracts and salt
and mix well. Beat in eggs, one at a time,
until incorporated. Add the flour and
beat well until very smooth.
Divide the batter and spread it in the
prepared pans. Bake for 1 hour and 15
minutes, until golden and a toothpick
inserted into the center comes out clean.
Cool for 10 minutes on a wire rack. Run
a knife around the pan and remove the
cakes. Makes 2 pound cakes. I

MN

Waiting to explode!'"

EITAN GORLIN

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2003

103

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