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As Usual, Lexus Offers
An Impressive Array Of Options.

'679'

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... ... . . ...........

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Stock #96252

, 7
Introducing The All-New Lexus LX450.

'629*

k.

Stock #96192

The Lexus LS400.

'599*

Stock #96159

The Lexus SC300.

'499x

Stock #96055

The Lexus GS300.

$38T

** - -V.4:::"4•;••

Stock #96281

The Lexus ES300 Luxury Value Package.

* 36 Mo. Closed end lease, 36,000 mile maximum, 150 per mile over. Refundable security deposit: $425. on ES300, $500.
on GS300, SC300, LS400, and LX450. Cap cost reduction: $995. on ES300 & GS300, $2995. on SC300, LS400, & LX450.
Purchase option at lease end: ES300 $21,366.04, GS300 $28,250., SC300 $28,983., LS400 $32,781., and LX450 $30,679.95.
Plates, title, taxes, cap cost reduction and refundable sec. dep. at inception.

LEXUS 1:21

1

Exit 104 off 1-96 • 5709 S. Pennsylvania, Lansing • 517/394-8000

(CALL COLLECT)

For a personal showing:
Call 1-800-539-8748 OR 11-800-LEXUS-4-U

The Relentless Pursuit of Perfection

yalC104:0%
irriported Fococi

The Best

Foods From

ISRAEL?

(810) 552-9898

27120 Evergreen
(N.E. Corner of 11 Mile next to 1-696)

CLASSIFIED
GET RESULTS!
Call The Jewish News

354-5959

The Lite Fantastic
In Summer Cooking

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

ith holidays, it's a ques-
tion of working with the
restrictions of cooking
and electricity. With
summer cooking, the sky is the
limit.
rye revamped several favorite
family recipes (main and side
dishes) still using the grill but
cutting out some of the fat and
calories. I tested the prototypes
on willing victims and thankful-
ly, nobody died. In fact, I got rave
reviews.
You can too if you try these fast
and easy "lite" recipes.

TURKEY SALAD
WITH FRUIT

1 turkey breast (2 to 3 pounds)
1/2 cup "lite" Italian salad
dressing
3/4 cup sliced green grapes
1 11-ounce can mandarin
oranges, drained
1 can sliced water chestnuts,
drained
2 stalks celery, diced
2 green onions, sliced
6 ounces low-fat mayonnaise
2 tablespoons orange juice
2 tablespoons lite soy
sauce
salad greens

Butterfly the
turkey breast.
Marinate the
turkey breast in
the Italian dress-
ing for 1 hour and
then grill until done. Cool
and cut up into 1 1/2 inch pieces.
Mix the turkey, grapes, orange
segments, water chestnuts, cel-
ery and onions in a large bowl.
Set aside. In a smaller bowl com-
bine the mayonnaise, orange
juice, and soy sauce. Mix well.
Pour the mixture over the turkey
mixture and toss. Cover and re-
frigerate for 2 hours. Serve on sal-
ad greens. Serves 6. Can be
doubled or tippled.

CAJUN TURKEY
BURGERS WITH
TOMATO MAYONNAISE

-1 pound ground turkey (or
chicken)
114 cup chopped green onions
2 tablespoons wheat germ
2 tablespoons chopped fresh
parsley
1/8 teaspoon cayenne
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon minced garlic
4 slices french bread
1 large tomato, chopped
1/4 cup low fat mayonnaise
1 tablespoon chopped fresh
parsley

In a small bowl combine the
chopped tomato, mayonnaise,
and chopped parsley. Mix well
and set aside. In a large bowl
combine all the remaining in-

gredients EXCEPT the french
bread. Mix well and form into 4
patties.
Grill patties for about 12 to 15
minutes, turning once. Place on
bread slices. Serve open face and
top with tomato mayonnaise.
N
Serves 4. This can be doubled.

GAZPACHO PASTA
SALAD WITH LIME
VINAIGRETTE

1 pound bow tie noodles, cooked
and drained in cold water
1/2 cup fresh cilantro, chopped
8 green onions, chopped
2 large tomatoes, seeded and
chopped
1 large cucumber, coarsely
chopped
1 small red pepper, chopped
1 small yellow pepper, chopped
114 cup chopped black olives

Combine all the ingredients in
a large bowl. Mix well and set
aside.
Lime Vinaigrette
112 cup tomato juice
1/4 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced garlic
Combine all the ingredi-
ents and mix well. Pour the
vinaigrette over the pasta
mixture and toss well. Refrig-
erate for at least an hour and
serve. Serves 10 to 12.

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GRTT :LED SALMON
PEPPER STEAKS

2 tablespoons cracked pepper
6 6-ounce salmon steaks
2/3 cup rice wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon sesame oil
1/teaspoon salt
2 teaspoons minced garlic
vegetable spray
1/4 teaspoon cornstarch

Sprinkle the cracked pepper
evenly over both sides of the
salmon steaks. Place the steaks
in a 9x13 baking dish. Set aside.
In a bowl combine the vinegar,
lemon juice, mustard, oil, salt,
and garlic. Mix well. Pour the
marinade over the salmon, cov-
er and refrigerate for 1 hour,
turning occasionally. Remove the
steaks from the dish and save the
marinade. Coat the grill with the
spray and grill 5 minutes on each
side.
Baste with half of the saved
marinade. Take the remaining
marinade and put it in a sauce
pan. Add the corn starch and
cook over a low flame, stirring
constantly until smooth. Serve
salmon with a spoonful of the
sauce over the top. Serves 6.

© Eileen Goltz 1996

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