arts & entertainment >> f o

S

Christopher Bremer
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.

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JET performs in the West Bloomfield Jewish Community Center's
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66

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
CASSEROLE
Cornmeal mixture:
4 cups water
11/2 cups (medium grind) corn-
meal
1 tsp. salt
Filling:
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
variety
1 /2 tsp. freshly ground black pep-
per
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
with vegetables.
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
with water).
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
golden.
Makes 8-10 servings.

SPINACH SALAD WITH
DRIED CHERRIES,
WALNUTS AND SWEET-
TANGY DRESSING
Dressing:
'/3 cup olive oil
3 Tbsp. sugar
3 Tbsp. red wine vinegar
3 Tbsp. fresh lemon juice
2 Tbsp. soy sauce
Salad:
10 oz. baby spinach, cleaned,
large stems removed (often avail-
able bagged)
1 cup chopped fresh parsley
'/2 cup fresh chopped dill
1 cup chopped cucumber (peeled
or unpeeled)
'/4 cup (or more if desired)
chopped walnuts
'/2 cup dried cherries

Make dressing: Place ingredients
in a jar, cover and shake. Microwave