arts & entertainment >> f o
Featu,,,i9 Mary Bremer, Joel Mitchell, Wayne David Parker & Glen Allen Pruett
David 0. Selznick. famed Hollywood producer, has a problem. He's three weeks into shooting
his latest historical epic. Gone with the Wind. but the script just isn't working. His solution?
Fire the director. pull Victor Fleming off The Wizard of Oz. and lock himself. Fleming. and script
doctor Ben Hecht in his office for five days until they have a screenplay. Take a fun, farcical look
at the behind-the-scenes birth of one of the most beloved films of all time.
1 91 IS H ElVss.
GET YOUR TICKETS TODAY!
ra rt ►
JET performs in the West Bloomfield Jewish Community Center's
Aaron DeRoy Theatre - corner of Maple & Drake Roads.
Every Monday, Tuesday
and Wednesday only!!
10% OFF TOTAL BILL
Excludes tax, tip and beverages. With this ad. Dine in or Carry out. Expires 10/15/12
77- „ Brass Pointe --2;„,/, ( Yfri (7,
24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner
WE CATER AT MOST SYNAGOGUES,
TEMPLES, HOTELS AND THE HALLS OF YOUR
‘wt-- 1a4.4.4&. /
Approved by Council
of Orthodox Rabbis
Philip Dia, food & Beverage Director 148-661-4050 Farmington Pills
September 27 2012
ukkot, starting this
year on Sunday
evening, Sept. 30,
is one of the three weeklong
pilgrim festivals in Judaism
(Passover and Shavuot
are the others), when in
ancient times Jews made
pilgrimages to the Temple in
Jerusalem. This Festival of
Tabernacles also harks back
to the 40 years of wandering
in the desert en route to the
Promised Land, when Jews
lived in tabernacles, or booths, and
also is a time of rejoicing and thanks-
SPINACH, RED PEPPER
AND CHEESE CORNMEAL
4 cups water
11/2 cups (medium grind) corn-
1 tsp. salt
3 Tbsp. olive oil
3 cups chopped onions
1 red bell pepper, chopped
1 tsp. minced garlic
10 oz. fresh baby spinach or 1
10-oz. package frozen chopped
spinach, thawed and drained well
2 cups grated Swiss cheese, any
1 /2 tsp. freshly ground black pep-
pinch (or 1 /8 tsp.) cayenne pepper
Preheat the oven to 350 degrees.
Spray an attractive 9- x 13-inch bak-
ing dish (or equivalent) with nonstick
cooking spray. Set aside.
Prepare the onions and pepper:
Place the oil, onions, bell pepper and
garlic in a large nonstick skillet over
medium-high heat. Saute until the
onions are softened and tender, about
5 minutes. Add the spinach, and
saute until the spinach is very wilted,
about 2 minutes more.
While the onions are cooking,
bring 4 cups of water with 1 tsp. salt
to a boil over high heat. Stir in the
cornmeal, and bring to a boil again.
Reduce heat to medium, and cook,
stirring frequently, until the mixture
is thickened (but not thick — it
giving for the fall harvest.
These days, eating as
many meals as possible in
the sukkah usually takes
the place of actually living
in the traditional "booth?'
And, in honor of the har-
vest, meals are chockablock
On this week's Sukkot
menu are vegetable and
fruit recipes that are perfect
for the holidays and a feast
for vegans. Of course, while
perfect for this harvest holiday, these
recipes are good any time.
should have the consistency of Cream
of Wheat cereal). Do not over-cook
the mixture; it will become too thick
(if this happens, thin the mixture
Remove the cornmeal mixture
from the heat, and transfer to a large
bowl. Stir in the vegetables. Then stir
in the cheese. Stir in the ground pep-
per and cayenne pepper.
Transfer the mixture to the pre-
pared pan, and bake for 45-55 min-
utes, until the top of the casserole is
Makes 8-10 servings.
SPINACH SALAD WITH
WALNUTS AND SWEET-
'/3 cup olive oil
3 Tbsp. sugar
3 Tbsp. red wine vinegar
3 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
10 oz. baby spinach, cleaned,
large stems removed (often avail-
1 cup chopped fresh parsley
'/2 cup fresh chopped dill
1 cup chopped cucumber (peeled
'/4 cup (or more if desired)
'/2 cup dried cherries
Make dressing: Place ingredients
in a jar, cover and shake. Microwave