SEE RED AND SAVE
A LOT OF GREEN$$

1995 MAZDA
626 ES

SENSATIONAL page 116

Preheat broiler. Place peppers
on oiled baking sheet. Drizzle
lightly with olive oil and sprin-
kle with lemon-pepper. Broil 3-
4 minutes until edges of peppers
are nicely browned. Arrange
over focaccio and sprinkle with
cheese. Broil until cheese is bub-
bly. Cool 2-3 minutes before
serving with Zesty Tomato Sal-
ad. Serves 1.

ZESTY TOMATO SALAD
(PARVE)

• CD
• Anti-Theft
• Leather
• Sunroof
• Keyless Entry
• Power Windows
• Power Locks

$238

36
Months

*Closed end lease based on approved credit. 12,000 miles per year allowed, 100 per mile overage. Lessee has option to
purchase at lease end at price to be determined at inception. Total payments equal payment times term plus acq. fee,
dest., tax, title, doc fee and plates due at delivery. All rebates assigned to dealer. Prior sales and leases excluded. In stock
only vehicles, must take delivery by 8/31/95.

37901 Grand River - West of Halsted

810471.0044 -

Farmington Hills

IrI WZMa

Brandeis Used Book Sale '95

Michigan's Largest and Best

TEL-12 MALL

Telegraph at 12 Mile Rd, Southfield

OPENING NIGHT, WED. AUGUST 9TH
9:30 P.M.-Midnight DONATION $4.00

Sale continues August 10 thru August 16

10 A.M.-9 P.M. Daily, Sunday-Mall Hours

AL HARRIS

FREE ADMISSION

1/2 PRICES TUES. AUG. 15, WED. AUG. 16

& more

118

Sponsored by the Greater Detroit Chapter
Brandeis University National Women's Committee

Give a little piece of your :lea

rilr.

#1 IN BUICK SALES

TaMBROFF

28585 Telegraph Rd.

353-1300

GIVE TO THE TORCH DRNE

Lemon vinaigrette: 1
tablespoon olive oil
2 teaspoons fresh
lemon juice
1/2 teaspoon dijon-style
mustard
1/4 teaspoon prepared minced
garlic or 1/2small clove,
minced
salt and pepper to taste
8 large arugula leaves, shredded
6 cherry tomatoes, quartered
5-6 oil-cured black olives

Prepare dressing: In small
bowl, whisk together olive oil,
lemon juice, mustard, garlic and
salt and pepper to taste. Do not
refrigerate. Best at room tem-
perature. Toss arugula, toma-
toes, and olives together. Drizzle
dressing over salad.
Serves 1.

BROILED
PORTOBELLO
MUSHROOM
AND
PROVOLONE ON
PEASANT
BREAD (DAIRY)
1 small portobello

mushroom (about 4-inches
diameter)
1 tablespoon prepared
vinaigrette dressing
1 tablespoon fresh sage leaves or
1 teaspoon dried
2-3 slices provolone cheese to fit
on top of bread
2 slices peasant bread (or crusty
whole wheat) cut 3/4-inch
thick
honey mustard

Preheat broiler. Oil a small
broiler pan or spray with non-
stick vegetable spray. Wash
mushroom well under cold run-
ning water. Shake and pat dry
with paper towels. Cut cross-
wise, into 1/2-inch thick slices.
Arrange slices in a layer on pre-
pared broiler pan and drizzle
with vinaigrette dressing.
Broil under preheated broiler
3-4 minutes, until browned and
crisp at edges. Sprinkle with
sage leaves. Place a slice of pro-
volone cheese on one slice of
peasant bread and broil 1
minute or until cheese is just
melted. Top with cooked mush-
rooms and sage and remaining
cheese. Place under broiler un-
til cheese is just melted. Dab
with honey mustard and cover
with remaining bread. Cut in
half with sharp knife before serv-
ing.
Serves 1.

c1995 Ethel G. Hofinan