MEL FARR
"EQUITY TRADE PROGRAM"
We Pay Off Your Trade
Regardless of How
Much You Owe!A
TOYOTA
MAZDA • VW
LINCOLN
MERCURY
NEW '96 TOYOTA CAMRY LE OS NEW '96 MAZDA 626 LX
ERO DOW
Food
Beans Are Touted
As A Perfect Food
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
1160130, 451A pkg. AM/FM/Cass.,
pwr. windows/locks; alum. wheels,
remote entry, pwr. drive seal, light
group. $2115 down, $300 sec. dep.
• •iNc.,_
LEASE 24 MOS.
LEASE 36 MOS.
18212, kilo, air, alarm, sunroof, gold
pkg., wood grain dash & more! Zero
down is plus 1st mo. and $275 sec. dep.
18171, Auto, pwr. & moonroof, air,
loaded! Zero down is plus 1st mo.
and $275 sec. dep.
*** ** * ** *
NEW '96 MAZDA PROTEGE OR NEW '96 VW GOLF
ZERO DOWN!
Lease
From
si nn . mu. for
133 36 mos.
V tilt 001
18241
/8448
Auto, air, Am/Fm/cass., all weather tires, r. defrost and More! Zero down is plus 1st mo.
and $225 sec. dep.
CALL NOW! 24 HOUR INFORMATION CENTER
4178
Highland Rd.
Waterford
1-800-MEL-FARR
1765 S. Telegraph Rd.
Bloomfield Hills
OPEN SAT. 10-3
* All prices plus tax, title, plate, lic., doc., and destination or acquisition fees. Leases all require 1st mo. & sec. dep. plus down pymt. Based on conventional financing. To get pymt. multiply by no. of
mos. Option to purchase at lease end for predetermined amt. Price determined at lease inception. 15,000 mile/yr. limit on leases. 11c per mile excess (12,000 miles/yr. limit on Import leases, 10c
mile excess). Lessee responsible for excessive wear & tear. Dealer not responsible for typographical errors. Pictures may not represent actual vehicles on sale. Prior sales excluded. Dealer
financing on select vehicles only. Others require conventional credit approval. ♦ Customer must meet min. down pymt. requirements for approved credit w/ FMCC. Valid on 2 or 3 yr. Red Carpet
Leases only. Valid on new vehicle leases only. On vehicles of greater value than pay-off of trade-in. Difference between cash value & of trade & pay-off amt. will be added to cost of new lease.
Pymts. on lease may increase accordingly. The difference may be paid. up front w/ down pymt. on lease if customer chooses.SALE ENDS March 8, 1996 at 6 p.m..
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We are interested in serving
you or your client in the
appraisal or liquidation of
your coins, Jewelry, col-
lectibles or an entire estate.
PLEASE CALL OR STOP IN!
B
eans, the vegetable that
was once looked upon as
a humble and dowdy sta-
ple, is now being touted as
the perfect food of the '90s by
home cooks, chefs and nutri-
tionists.
An excellent replacement or
complement to meat, beans are
delicious, nutritious, versatile,
convenient and economical.
In an effort to stay healthy
and live longer, Americans are
maintaining low-fat diets, care-
fully watching their cholesterol
levels and making sure they get
the appropriate amounts of nu-
trients each day.
And part of those nutrients
can be secured by adding beans
to the diet.
Brooke Dojny has jumped on
the beans bandwagon and writ-
ten Full of Beans, a healthy ap-
proach to the '90s with 75
recipes using this highly nutri-
tious vegetable.
ANGEL'S TEXAS BLACK
BEAN . CAVIAR
Makes 3 cups-Use as an accom-
paniment to any type of cooked
meat and adds an interesting di-
mension to any sandwich.
2 cups drained cooked black
beans, rinsed
1 cup chopped onion
1 red bell pepper, seeded and
chopped
2 pickled jalapenos, chopped
medium fine
1 clove garlic, finely chopped
1/3 cup red wine vinegar
1 1/2 tablespoons sugar
1 teaspoon chili powder
3/4 teaspoon dried savory
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground
black pepper
1/4 teaspoon cayenne
1/4 teaspoon white pepper
1 tablespoon lemon juice
STATE FAIR BLACK-
EYED PEA AND SWEET
ONION RELISH
Makes 3 1/2 cups
1 - 10 ounce package frozen
black-eyed peas, cooked
according to package
directions and drained
1 1/2 cups chopped Vidalia or
other sweet onion
1 red bell pepper, seeded and
chopped
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon dried red pepper
flakes
1/2 cup cider vinegar
1/4 cup packed light brown
sugar
1 tablespoon dry mustard
3/4 teaspoon mustard seed
(optional)
In a large bowl, combine the
black-eyed peas, onion, red pep-
per, celery, salt, and red pepper
flakes.
In a medium-sized, non-reac-
tive saucepan, combine the vine-
gar, brown sugar, mustard, and
optional mustard seed. Bring
just to a boil over medium-high
heat, stirring to dissolve the sug-
ar and dry mustard. Pour the
hot liquid over the vegetable
mixture and stir to mix well.
Let cool, transfer to a covered
container and refrigerate for at
least 1 hour more to allow fla-
vors to blend. (Can be made 4
days ahead and kept refrigerat-
ed.) To serve, use a slotted spoon
to transfer relish to a bowl, leav-
ing any excess liquid behind.
SWEET CORN, BLACK
BEAN AND RED PEPPER
SALSA
Makes 4 cups, about 8 hors
d'oeuvres
reactive saucepan, combine the
vinegar, sugar, chili powder, sa-
vory, cumin, salt, black pepper,
cayenne and white pepper.
Bring to a boil over medium-
high heat, stirring to dissolve the
sugar. Add the black bean mix-
ture, bring to a boil, stirring fre-
1 1/2 cups drained cooked black
beans, rinsed
1 cup thawed frozen corn
kernels
1 large red bell pepper, seeded
and chopped
3/4 cup sliced scallions,
including green tops
3 tablespoons olive oil
1 tablespoon lime juice
1 large clove garlic, minced
112 to 1 jalapeno pepper, fresh or
pickled, minced
1 teaspoon sugar
112 teaspoon salt
1/4 teaspoon freshly ground
black pepper
1/2 cup chopped cilantro
quently, and simmer for 1
minute. Remove from the heat
and stir in the lemon juice.
Transfer the mixture to a
bowl and refrigerate until cold,
about 1 hour. (Can be made 4
days ahead and kept refrigerat-
ed.) Serve the relish cold or at
In a large bowl, combine the
beans, corn, red pepper, and
scallions. Stir in the olive oil,
lime juice, garlic, jalapeno, sug-
ar, salt and pepper and mix thor-
oughly. Refrigerate for at least
one hour to blend flavors. (Sal-
room temperature.
FOOD page 112
In a bowl, combine the beans,
onion, red pepper, jalapenos, and
garlic. In a medium-sized non-
(