OLDSMOBILE FOR LESS 1995 ACCENT 1996 AURORA ECONOMY WITH STYLE SAAB c - led or owns road. Sr. $399* 48 Month Lease $99* Per Month •Aurora 48 month dosed end lase based di approved cred- it. option to purchase at lease end at a price to be deterrnined at inception. 1st month's payment, sec. dep., acq. fee, tax, title plates, destination, 6% use tax Cap ccst reduction 51475. Total obligation is payment times tarn. Lessee responsible for excess wear and tear. 15c per mile over 12,000. •Accent 84 month dosed end lease 9.5% APR, pus title, tax, plates, all rebates to dealers. $399* 36 Months .. 36 mo. lease. 52,500 cap cost reduction, option to purchase at lease end determined at lease inception. Plus 1st months payment, security deposit (pyrnt rounded to nearest $50), $450 apq. fee, tax, title, license. Lessee responsible for excess wear and tear. 15c per mile over 10,000 miles per year. 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MEXICAN page 118 1 large avocado, peeled and seeded 3/4 cup chopped fresh cilantro 4,green onions, chopped 2 garlic cloves Salt to taste Pinch of sugar (optional) Place the tomatillos and the serranos in the saucepan. Pour in water to cover them. Bring the mixture to a boil and boil for 5 minutes. Drain. When the chiles are cool enough to handle, discard the stems and seeds. Transfer the chiles and tomatillos to the blender. Add about two-thirds of the avocado to the blender along with the cilantro, green onions and garlic. Puree until smooth. Taste and add salt and, if you wish, sugar. Blend briefly. Spoon the salsa into a decora- tive bowl. Chop the remaining third of the avocado and stir into the salsa. The salsa is best eaten within a couple of hours. It goes great with homemade tostadas or the other chips, though you might also want to try it with grilled seafood or chicken. 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(810) 354-6620 SALE UP TO 75% On( Through the end of July Orchard Mall • (810) 737-4888 Named a pie because you cut and serve it in slices, this mod- ern Texas treat is really more of a cross between a casserole and a frittata. It's guaranteed to stir your morning juices. Makes one 12-inch skillet, enough for 6 to 8 main-dish serv- ings 2 tablespoons butter 1 1/2 cups chopped onions 2 garlic cloves, minced 4 to 6 fresh jalapenos, halved vertically, veins removed, and sliced in very thin half-moon rings 1 teaspoon ground dried mild red chile, preferably ancho or New Mexican 1 114 teaspoons cumin seeds, toasted and ground 1 teaspoon fresh-ground black pepper 1/2 teaspoon salt, or more to taste 8 eggs 8 ounces mild cheddar cheese, grated Additional rings or slices of jalapenos, for garnish (optional) Preheat the oven to 350 degrees F. In a heavy skillet, warm the butter over medium heat. Add the onions and garlic, cooking un- til softened. Add the jalapenos, red chile, cumin, black pepper and salt and cook for 5 minutes more. Remove the skillet from the heat, patting the jalapenos down in an even layer. In a medium bowl, whisk the eggs together until foamy and stir the cheese into the eggs. Pour the eggs and cheese over the jalapeno mixture. Scatter the optional jalapeno over the pie. Bake the pie for 25 to 30 minutes, or until lightly puffed and golden. Cool for 10 to 15 minutes. Slice the pie in wedges and serve.