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BARBECUE page 108

peppers about 1/4 inch apart on
metal skewers. Brush with mari-
nade. Cover and grill 4 to 5 inch-
es from coals for 15 to 20 minutes
turning frequently brushing with
marinade. Discard extra mari-
nade. Great with wild rice and
salad. Makes 6 servings.

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locks, steering & brakes, cruise, stereo cass., alarm, plus more. Stk. #15195

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steering & brakes, cruise, stereo cass. CD changer, alloys, alarm, plus more. Stk. #14721

'96 PATHFINDER XE

'97 ALTIMA GXE

MUSTARD GLAZED
TURKEY BURGERS
WITH PINEAPPLE

BURGERS
1 lb. ground turkey
1/2 c. soft whole wheat bread
crumbs
1 t. dried thyme
1 t. dried parsley
1/4 t. salt
1/8 t. pepper
1 egg

GLAZE
2 to 3 T. spicy brown mustard

1 T. corn syrup
1 T. margarine or butter
TOPPING
1 (8 1/4 oz.) can pineapple slices.
drained
4 sesame seed sandwich buns,
split

OPTIONS3.3 Litre V6, auto, air, tint, defog., tilt, power windows, locks, steering
& brakes, cruise, stereo, CD, plus more. Stk. #15214

$366

LEASE FOR 36 MONTHS
Was $28,916

36* NOW $26,700**

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steering & brakes, cruise, stereo cass., alarm, plus more. Stk. #15276.

$ 2

LEASE FOR 36 MONTHS
65 * Was $20,298

0

NOW $17,395**

Preheat grill. In a large bowl com-
bine all burger ingredients and
mix well. Shape into 4 patties. In
a small saucepan combine all
glaze ingredients. Heat at low
temperature until margarine is
melted. Place patties on grill over
medium heat and cook 7 to 10
minutes. Turn burgers. Brush
.burgers with glaze and then place
pineapple rings on the grill.
Brush pineapple with glaze cook
5 to 7 minutes turning once. Cook
burgers an additional 7 to 10
minutes or until burgers are no
longer pink in the middle. Serve
burgers with pineapple slices in
buns. This can be doubled.

ROAST CHICKEN WITH
MAPLE AND HERBS

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28411 NORTHWESTERN HWY.
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SOUTHFIELD, MI

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696

MAX "BIG MAX" YOFFEE

born June 28, 1996

NAMESAKE OF GREAT GRANDMOTHER
MINA CLIONSKY YOFFEE, 1902-1982

BROTHER OF ERIC BENJAMIN YOFFEE
SON OF MICHAEL AND CAROL BETH SUBAR YOFFEE, PITTSBURGH
GRANDSON OF
BARBARA AND BILL YaFFEE, SILVER SPRING, MD
SEYMOUR AND PHYLLIS SUBAR, W. BLOOMFIELD, MI

5 to 6 lb roasting chicken

1 c. apple cider
1/4 c. maple syrup
1 t. thyme
1/2 t. marjoram
3/4 t. grated lemon peel
1/3 c. plus 1 T. margarine, at
room temp.
salt/pepper to taste

Boil the apple cider and maple
syrup together in a heavy duty
sauce pan until its reduced to
about 1/2 c. (about 10 15 min).
Remove mixture from the heat
and mix in the thyme, marjoram,
and lemon peel. Then add the
margarine and whisk it in until
melted. •
Season to taste and then cov-
er and refrigerate until cold. (2 to
3 hours). This can be made up to
2 days ahead. Place chicken on a
rotisserie in the grill. Lightly
spread the maple mixture over
the chicken (saving some to use
for basting) and then roast at a
medium temp for about 45 min.
Reduce heat to 350 and cover
chicken wings loosely with heavy
duty foil and continue cooking for
about 18 to 20 minutes per lb.
(subtracting the original 30 min).
Baste occasionally. Serves 4 to 6..