DISCOVER YOUR DRIVE , AT . 2 T. dried parsley flakes 1 cup dry red wine 1 can (about 15 oz.) diced tomatoes 1 can (about 15 oz.) tomato sauce 2 bay leaves salt and pepper to taste 1/2 cup liquid non-dairy creamer Heat half the oil in a large pot over medium-high heat. Add the veal and cook, stirring frequently, until just cooked through. Remove the veal to a plate and set aside. Add the remaining oil to the pot. Add the onions, celery, carrot, garlic and thyme, bay leaf and parsley and cook, stirring frequently, until the vegetables are just beginning to brown. Add the veal back to the pot along with the wine, tomatoes and tomato sauce. Bring to a boil, reduce heat and simmer, covered, for 1 hour, stirring occasionally. Season to taste with salt and pepper and stir in the creamer. Keep warm until ready to serve over fresh, hot pasta. Makes 8 servings. VEAL MILANESE Milanese means made in the Milano style. That means most any meat or fowl can be served Milanese style or dredged in a breadcrumb and parme- san cheese mixture, and pan-fried. Here we've eliminated the cheese. In Italy, Milanese is often served with a wedge of lemon and a fresh arugula and chopped tomato salad. This is also another version of wiener schnitzel. 6 T. olive oil 4 very large veal cutlets (1- to 1 1/2 pounds total) salt and pepper to taste 2 large eggs, beaten 3 cups fresh bread crumbs 4 lemon wedges Preheat oven to 250F. Heat half the oil in a large skillet over medium-high heat. Pour the breadcrumbs into a large shallow bowl or plate. Dip one veal portion in the beaten egg and then dredge in the breadcrumbs. Repeat with another cutlet. Saute cutlets on each side until the breadcrumbs are golden and the veal is cooked through. Keep the cutlets warm in the oven until they are all cooked through. Serve immediately with lemon wedges on the side. AT OAKLAND UNIVERSITY With 114 undergraduate degree programs and more than 80 graduate degree and certificate programs available, Oakland University is a nationally recognized university that provides a distinctive, high-quality, affordable education. Experience the OU difference • The Princeton Review named OU in its first edition of the Best Midwestern Colleges, 150 Great Schools to Consider • Fewer than 35 students per undergraduate course Achieve remarkable success • 92 percent of OU grads are employed within six months of graduation • Hands-on research opportunities Capture the college spirit • More than 100 student organizations, including Hillel, OU's Jewish student organization • Division I Golden Grizzlies athletics For more information, contact Julie Lichtenberg at (248) 370-2146. Think Success. Think Oakland University. UNIVERSITY With a double major in anthropology and English, Honors College student Ava Haberkornhalm is vice president of Hillel , and works toward creating a ,Jewish community and voice on campus. LEARN MORE Call: (248) 370-2146 Fax: (248) 370-4462 Web: www.oakland.edu E-mail: ouinfo@oakland.edu Rochester, MI 48309-4401 C4ce the icitpat Cambio Jeans — Garfield & Marks — Renfrew Andrew Mark Jackets — David Kahn Jeans Equestrian — Drama — Three Dot — Beau Dawson and Much, Much More! Women's Sizes 2-14 * some exclusions Good Until 11/06/04 COMPLAISANT West Bloomfield Plaza • 6720 Orchard Lake Road • (next to Deli Unique) 248-855-6566 902870 ❑ More recipes can be found at vvwvv.detroitjewishnews.corn - Is your subscription ready to expire? Don't miss a single week! 248.351.5174 tI N 10/29 2004 91