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Center Downtown Northville (810) 349-4131 01' k1*4 ABSTRACT &IMPRESSIONIST ACRYLICS • STORAGE • CLEANING • REPAIRS Fitig Robert 6 6111anti M an 6 6- 810-855-9545 TELEGRAPH & MAPLE ROAD Larry Paul makes FURNITURE NEW. May 1 - 31 Hours: M-TH 10-6, FRI. 10-7. SAT. 10-5. SUN. 12-4 PHIL (PINNEY) KAPLAN ULLA is Happy 80th Birthday Sam, Bea, Ceil, Bill & Diana Cust or , I Wslorii I tot 1, 1 _accit tering, RC.finitil1irl; of new or old lurniture, itnliques, office fun IN arc , l Aanos. For Free Estimates 681-8280 Breast self-examination — LEARN. Call us. AMERICAN CANCER SOCIETY' 2 pounds fresh spinach 2 tablespoons sesame oil 8 to 10 medium-sized garlic cloves, minced soy sauce Trim just the very tips of the spinach stems, leaving the rest intact. Wash the spinach in sev- eral changes of cold water, until absolutely all silt and sand are gone and the leaves are very clean. Spin dry, then finish the job with paper towels. Make sure the spinach is dried as complete- ly as possible. Heat a large wok. Add oil and wait a minute or so. Add the spinach and garlic. Stir-fry over the highest possible heat for 1 or 2 minutes, or until the spinach is completely limp; and very deep green. Sprinkle in a small amount of soy sauce at the very end. Remove with slotted spoon, and serve immediately. Makes 4 servings. ROASTED AND MARINATED GREEN BEANS WITH ONIONS AND GARLIC CLOVES 3 to 4 tablespoons olive oil 1 pound fresh green beans, cleaned, trimmed and patted dry 1 medium-sized yellow or red onion, cut in thin slices or rings 6 to 8 medium-sized cloves garlic, peeled and halved lengthwise a scant 1/2 teaspoon salt 1 to 2 tablespoons balsamic vinegar freshly ground black pepper optional garnishes: minced fresh parsley and/or fresh dill Place tomatoes, garlic and basil in a soup pot, large saucepan, or Dutch oven. Cover and cook over medium heat for 10 to 15 minutes, or until toma- toes are quite liquefied. Remove from heat, and cool to the point at which you feel confi- dent about pureeing it. (Dodging hot splatters in not a lot of fun.) Fish out the basil, and puree the tomatoes and garlic in a food processor or blender until quite smooth. Strain through a medium-fine strainer back into the soup pot, and season with brown sugar or honey, slat, and freshly ground black pepper. Heat just before serving. If de- sired, sprinkle each bowlful with a light touch of minced fresh pars- ley and/or dill. Makes 4 to 5 serv- ings. LENTIL CHILI 4 cups dried lentils 6 to 7 cups water (tomato juice can be substituted for about 2 cups water) 1 1-pound can tomatoes, or 3 to 4 large ripe fresh tomatoes (peeling optional), chopped 2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon dried thyme (or about 2 teaspoons minced fresh) 10 to 12 (that's right!) medium- sized garlic cloves, minced 2 medium-sized onions, finely chopped (about 12/3 to 2 cups chopped) 2 teaspoons salt lots of freshly ground black pepper 4 to 6 tablespoons tomato paste 1 to 2 tablespoons red wine or balsamic vinegar crushed red pepper, to taste Place lentils and 6 cups of wa- ter in a large soup pot or Dutch oven. Bring to a boil, partially cov- Preheat oven to 400°. Brush a er (mostly cover, but leave an air large baking tray with 2 table- vent), and lower the heat to a spoons olive oil. simmer. Leave it this way for Spread green beans, onion and about 30 minutes, checking it garlic on tray. Salt lightly, and every now and then to be sure it drizzle with another tablespoon isn't cooking any faster than a or two of olive oil. gentle simmer. (You can chop the bake the vegetables for 20 to vegetables during this time.) 30 minutes, interrupting several Add tomatoes, cumin, papri- times to shake the tray or stir ka, thyme, garlic, and onions. briefly. After 20 minutes, taste Stir, mostly cover again, and let test a green bean to see if it's done it cook for another 45 to60 min- to your liking. The baking time utes until the lentils are tender. is somewhat flexible. Check the water level as it cooks, When all the vegetables are and add water or tomato juice in tender, remove fi-om the oven and 1/4-cup increments as needed, to transfer to a bowl. Drizzle imme- prevent dryness. Stir from the diately with vinegar. Apply fresh- bottom every 10 to 15 minutes ly ground black pepper to taste. during the cooking. Serve hot, at room tempera- Add salt, black pepper, and ture, or cold. Makes 4 servings. tomato paste. Stir and continue to simmer slowly, partially cov- LIGHT TOMATO SOUP ered, until the lentils are very soft 3 pounds fresh and perfectly ripe (up to 30 minutes more). tomatoes, cut into chunks 4 medium-sized cloves garlic, About 10 to 15 minutes before chopped serving, add vinegar and red pep- 6 to 8 fresh basil leaves (or 1 full per. Adjust seasonings to taste, stalk fresh basil) and serve with optional toppings 1 to 2 tablespoons brown sugar of thin slices of sharp cheddar, or honey toasted cashews or minced fresh 1 teaspoon salt freshly ground black pepper, to parsley or cilantro. Makes 8 serv- taste ings.