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 LOW-FAT page 138