""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 www.cavoictures.com www.tileholylantlmovie.com 11 ■ 1110=1:1111IMINIMI MAPLE ART 4135 W. Maple Road • (248) 263-2111 Ron,ep Salta;_ ms EXCLUSIVE ENGAGEMENT STARTS FRIDAY! S For showtimes visit www.LandmarkTheatres.com ******************** STAR DELI Style Magazine's Oakland County Favorite "BEST CORNBEEF" EVERYBODY KNOWS STAR HAS THE AAP 4113EST HOMEMADk. vik STAR'S HOMEMADE FAT-FREE TUNA 1‘ TUNA IN TOWN! :st RI/ ALSO CAN'T BE BEAT! \,* soh, WE HAVE THE BEST , VEGETARIAN - TA4iCHOPPED LIVER- TRY OUR HOMEMADE STA# ANYWHERE! 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