The "Flagship of Volvo"
VOLVO VOLVO VOLVO VOLVO VOLVO VOLVO
VOLVO 9
WAGON
0
LOW-FAT page 134
ti
cottage cheese
1/2 cup egg substitute
2 tablespoons honey
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon granulated brown
sugar or regular granulated
sugar
• • s
9 7 *
per month
24 month lease
LOADED WITH WHAT MATTERS!
Driver and front passenger
supplemental restraint system
(air bag and knee bolster)
•
Eight-way power adjustable
driver's and front passenger's
seats with 3 position memory
function on the driver's seat
Side Impact Air Bags
for driver and passenger front
seats
•
•
Wood trim on door inserts
and instrument panel
Anti-lock brake system (ABS)
•
Day Time Running Lights
Power glass sunroof with slide
and tilt positions
•
Electronic climate control
(CFC-free)
•
AM/FM "Premium Sound"
full logic cassette stereo,
anti-theft coding, amplifier;
power antenna, external
CD capability and 6 speakers
•
Leather-faced
seating surfaces
•
•
Remote keyless entry
with alarm
Halogen headlights with wiper
washer system
•
Front fog lights and
Rear fog light
•
2.9 liter, double overhead cam,
24-valve, 6-cylinder
4-speed automatic
• selectable
shift modes
(Economy/Sport/Winter)
•
15 All-season tires Alloy wheels
•
•
Cruise control
•
Integrated child booster cushion
in rear center armrest*
*Limited Supply.
1996 Volvo New Car
Warranty provides
comprehensive coverage for 4
years/50,000 miles
•
Volvo On Call provides road-
side assistance 24 hours a day
anywhere in North America.
Tammy()
-
Suburban
1821 Maplelawn, TROY MOTOR MALL
(810) 643-8500
ASK FOR ILENE ADLER!
* 24 mo. dosed end lease w/approved credit thru VOA. Payment excludes tax, first payment, ref. sec. dep., title, plates, with $1,860 down, cap cost reduction, acq. fee due
at signing. 12,000 mile per year w/15( excess charge. Lessee has option to purchase at lease end for a predetermined price. Total payments equal 9,5213. MSRP S36,990.
Trade equity or cash down will lower payment accordingly. To get total multiply payment x term. Exp. 9-30-96.
VOLVO VOLVO VOLVO
,NTOMATO 'VOLVO
1. Preheat oven to 375 degrees.
In a large saucepan of boiling wa-
ter, cook noodles until just ten-
der, about 10 minutes.
2. In a large bowl, combine
noodles, apples, raisins, and
melted margarine. Toss light-
ly to mix. Add cottage cheese,
egg substitute, honey, cinna-
mon, and nutmeg. Toss to mix
well.
3. Spoon noodle mixture into
a nonstick 8-inch-square baking
pan. Sprinkle brown sugar over
top. Bake 15 to 20 minutes, un-
til top is golden brown and pud-
ding is bubbly.
SOUTH-OF-THE-
BORDER VEGETABLE
NACHOS
MAKES 4 SERVINGS
4 medium bell peppers
(preferably 2 green and 2 red),
cut into 1 1/2-inch strips
1 medium tomato, finely chopped
1 (4-ounce) can chopped green
chiles
3 tablespoons chopped fresh
cilantro
1/4 teaspoon crushed hot red
pepper
1/3 cup shredded reduced-fat
Monterey Jack cheese
1/3 cup shredded reduced-fat
Cheddar cheese
1/2 cup nonfat sour cream
1. Preheat boiler. Place pepper
strips close together in a shallow
baking dish. Top each with equal
amounts of tomato, chiles,
cilantro, and hot pepper. Sprin-
kle cheeses on top.
2. Broil about 6 inches from
heat for 3 minutes, or until
cheese melts and is bubbly. Serve
topped with dollops of sour
cream.
PEPPERS STUFFED
WITH ORZO AND FETA
CHEESE
MAKES 4 SERVINGS
1 cup orzo
4 medium green bell peppers
3 cups reduced-calorie spaghetti
sauce
2 cups thawed frozen mixed
vegetables
1/2 cup crumbled herb-flavored
feta cheese
1/4 cup seasoned dry bread
crumbs
1 teaspoon paprika
1. Preheat oven to 409 degrees.
In a medium saucepan of boiling
salted water, cook orzo 6 to 8
minutes, until tender but still
firm; drain.
2. Meanwhile, cut tops off pep-
pers. Carefully scoop out seeds
and ribs. Place peppers, cut side
up, on a microwave-safe plate
and microwave on high 2 min-
utes, rotating them halfway
through, to soften slightly.
3. Spoon 1/4 cup orzo into
each pepper. Top with 1/4 cup
spaghetti sauce, one-fourth of
vegetables, and 1 tablespoon
feta cheese. Repeat to make one
more layer. Sprinkle 1 table-
spoon bread crumbs and 1/4 tea-
spoon paprika over top of each
pepper.
4. Pour remaining sauce into
bottom of an 8-inch-square bak-
ing pan. Arrange stuffed pep-
pers in pan. Bake 10 to 15
minutes, until heated through.
Serve peppers with sauce from
pan.
PARSLEYED BROCCOLI
RABE AND CHICKPEAS
MAKES 4 SERVINGS
2 teaspoons olive oil
2 cinnamon sticks
1 bunch broccoli rabe, cut into
1-inch pieces
1 cup chopped scallions
2 garlic cloves, minced
1 (15-ounce) can chickpeas,
rinsed and drained
3 tablespoons chopped fresh
parsley
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground
black pepper
1. In a large nonstick skillet,
heat oil over medium-high heat.
Add cinnamon sticks and cook,
stirring sticks often, 1 minute.
Add broccoli rabe, scallions, and
garlic. Cook, stirring often, 4 to 5
minutes, until broccoli rabe is just
tender.
2. Add chickpeas and cook 2
minutes, until heated through.
Stir in parsley, lemon juice, salt,
and pepper, cook 1 minute longer
to blend flavors.
BAKED SOLE WITH
FENNEL, CARROTS, AND
RICE
MAKES 4 SERVINGS
2 cups instant rice
4 (5- to 6-ounce) sole or flounder
fillets
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground
black pepper
2 tablespoons fresh lemon juice
1 cup finely chopped fresh fennel
or celery
1 cup finely chopped carrots
1 teaspoon dried thyme
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