• ww••••• ■ •0 ',111•11111PN 39 Lease a Lincoln Town Car at 7.75% bruce m. weiss Jewelers 26325 Twelve Mile Rd. from Marchall Winston, the professional at Valley Lincoln-Mercury. Marshall is prepared to make you the best deal available on any Lincoln or Mercury. For the beat in sales and service, including in-home or office appoinments, call a professional ... Southeast corner Northwestern Behind Gabe's Fruits In The Mayfair Shops made into crumbs in a blender or food processor. 1 (16-oz.) can tomatoes, drained and finely chopped 1 (10-oz.) package frozen chopped spinach, thawed and squeezed to remove all excess liquid 2 medium-sized carrots, grated or very finely chopped 1 large egg 1 small onion, grated (or 1 tbsp. dried instant minced onions) 1 tsp. dried oregano leaves tsp. dried marjoram leaves 1/2 tsp. salt tsp. ground black pepper In a medium-sized bowl, com- bine all the ingredients and mix very well with your hands or a fork. Coat 12 standard-sized muffin cups with nonstick cook- ing spray; then pack some of the meat mixture into each cup, di- viding it evenly and mounding it slightly on top if necessary. Place the muffin tin(s) on a baking sheet, if desired, to catch any drippings. Bake in a pre- heated 350-degree oven for 40 to 45 minutes or until the meat- loaves are browned on top and cooked through. Immediately use a fork to carefully remove each of the mini-meatloaves to a serving dish. Makes about 4 servings. CHICKEN CACCIATORE 3 tbsps. olive or vegetable oil 6 chicken breast halves, skinned and boned (about 11/2 pound chicken meat) 1 medium-sized onion, thinly sliced about 25 minutes. While the chicken is simmering, cook the spaghetti according to the pack- age directions. When the chicken is tender, remove the pieces as before, and set them aside on a platter. Stir the tomato paste into the juices in the skillet, to make a thick, rich sauce. Bring the sauce to a simmer, stirring. (If the sauce is too thick for your taste, add a few tablespoons of water.) Re- turn the chicken to the skillet, and baste it with the sauce. Serve the chicken and sauce over warm, cooked spaghetti. Note: Any leftover chicken in sauce can be refrigerated or fro- zen, and reheated; however, the spaghetti should be freshly cooked as needed. Makes 4 to 6 servings. 2 medium-sized green peppers, thinly sliced 2 cups sliced fresh mushrooms 2 garlic cloves, minced Y4 cup dry white wine 1 (16-oz.) can tomatoes, including juice, coarsely - chopped 1 tsp. dried oregano leaves 1 tsp. dried basil leaves Y4 tsp. dried rosemary leaves, crushed tsp. ground black pepper 8 to 12 oz. uncooked spaghetti (or to taste) 1 (6-oz.) can tomato paste In a very large, deep skillet, over medium-high heat, heat 1 tablespoon of the oil; then add the chicken breasts and lightly brown them on both sides. Re- move the chicken breasts from the skillet, and temporarily set them aside on a platter. Heat the remaining 2 table- , spoons oil in the skillet, add the onion, and saute until it is limp; then add the green peppers, mushrooms and garlic, and saute a few minutes longer until the onion is tender. Stir in the tomatoes and their can juice, herbs and black pepper. Bring the mixture to a simmer, stir- ring occasionally. Return the chicken breasts to the skillet, burying them in the sauce. Cover the skillet, simmer the chicken until it• is and thilder, cOoked through P1 134) thlk hri q11/ 74/ 147 0 t?f‘A4t 4!P:40, e;f;1 11P, Mon.-Sat. 10-5:30 ThUrs. 10.8:30 353-1424 MARSHALL WINSTON M ERCUi ' , 1 CURRIED BEEF, CHICKPEAS AND CAULIFLOWER 1 pound ground beef 1 medium-sized onion, finely chopped 1 16-oz. can tomatoes, including juice, chopped 1 15- to 16-oz. can chickpeas, drained 3 cups small, fresh cauliflower florets 1 tsp. curry powder (or to • taste) 1 bay leaf, crumbled '/s tsp. ground black pepper To Serve: Hot, cooked brown or white rice or baked potatoes In a large, deep skillet (pref- erably nonstick), over medium- high heat, brown the ground beef, breaking it with a spoon or fork. As it browns, add the onion to the skillet and cook it with the meat. When the meat has browned, and the onion is tender, spoon off and discard all the fat from the skillet. Return the skillet to the heat, and add the tomatoes and their can juice, chickpeas, cauliflower, curry powder, bay leaf and pep- per. Reduce the heat, cover, and simmer, stirring occasionally, for about 20 minutes or until the cauliflower 'is almost tender. Remove the cover and continue simmering, stirring frequently, for 5 to 10 minutes longer or until the sauce is the desired thickness. Serve over the rice or baked potatoes. Makes about 4 servings. " TURBOT WITH CREAMY VEGETABLE SAUCE For the Sauce: 2 tbsps. butter or margarine 1 cup finely diced carrot Y4 cup finely diced celery 3/2 cup finely diced onion I/4 tsp. dried basil leaves 1/4 tsp. dried marjoram leaves 2 tbsps. all-purpose flour 1 cup hot milk Salt and ground black pepper to taste For the Fish: 11/2 cups water Y4 cup white wine vinegar 1/4 tsp. ground black pepper 1 bay leaf . Cchlithaed'eNtetraltrig:e 111,),(,4 VI\ LINC O LN 962-0354 Ahop/7,:- 335-0040 1250 Oakland Ave., Pontiac - AUTO THEFT REPAIR SPECIALISTS INSURANCE REPLACEMENT SERVICE • Dash and steering columns, radios repaired & replaced • Glass replacement • Upholstery repairs • T-Tops - Tires - Wheels You'll get fast, courteous service and first quality repairs UP TO 25% SAVE ON ALL AUTO ALARM SYSTEMS WITH ANY AUTO THEFT REPAIR • Coupon Offer Expires 3/15/86 ---•1------------- --MP GLASS 84 AUTO TRIM IN CUSTOM WALL MIRRORS IN III TIRES 84 ACCESSORIES OVER 66 YEARS OF SERVICE ark ESTABLISHED 1920 UNCOLN PARK 3060 Ft. St. 388.0600 WAYNE 32060 Michigan 721.3700 SOUTHFIELD 24777 Telegraph 353-2500. Classes begin in at the Midrasha Starting dates for our- 8 week classes are listed below. 3 5 6 DATE MondayS, March 3 Mondays, March 3 TIME 6:30-7:30 p.m. 7:30-9:00 p.m. COURSE INSTRUCTOR Building a Moral Society - Understanding Mitzvot Rabbi Alon Tolwin Jewish History from a Radical Point of View Dr. Joseph Gutmann . Wednesdays, 6:30-7:30 p.m. Maimonides: The Man and Rabbi Alon Tolwin March 5 His Philosophy Thursdays, March 6 7:30.8:30 p.m. Modern History of Eastern European Jewry Dr. Zvi Gitelman Thursdays, March 6 8:30-9:30 p.m. The Quest for Utopia: Jews and Politics Dr. Zvi Gitelman Thursdays, March 13 12:30.2:30 p.m. Art—A Reflection of Jewish History A Survey of Jewish Art from Biblical to Modern Times Ms. Sybil Mintz Thursdays, March 13 10:00 12:00 Thursdays, March 13 12:15-1:30 p.m. - noon Intermediate Yiddish: Conversation • and Reading Time Skills "Lomir Essn and Smuessn" Let's EOt and Converse in Yiddish (Bring a bag lunch. We'll provide the coffee, coke and learning.) Register at the Midrasho 21550 West Timehte Mile Road, Southfield — For: further details call: 352.7117 ir107 roAipoR Pill est ouvi 411) 4 1'1 0- 111') 41/911 ftsl iN i40 , •,:n4.1ernexe . • Ms. Aliza Shevrin • Ms. Aliza Shevrin