ATTENTION ALL CHRYSLER EMPLOYEES
RETIREES MD ELIGIBLE RELATIVES
1997 PLYMOUTH
VOYAGER
1997 JEEP GRAND
CHEROKEE LAREDO 4X4
BAWL
eh *
Include
destinatio
and
acquistio
ees
'
1 99
PER MO.
24 MONTH LEASE
PER MO.
24 MONTH LEASE
$ 2 2
OR $ 25,436 "
26F Customer Preferred Package, power windows, power locks,
power seats, flip-uplift gate glass, AM/FM cassette Infinity Gold
stereo, tilt steering, cruise control, sunscreen glass, Luxury
Equipment Group, and much, much more. Stock #10130.
Include
destinatio
and
acquistio
ees
OR
$il
5 62
5 **
227 Customer Preferred Package, automatic transmission, 7
passenger seating, air conditioning, sunscreen glass, rear win-
dow defroster and much, much more. Stock #10202T
*Lease based on approved credit, must be eligible for Chrysler Employee Purchase Plan, taxes and all incentives to dealer. 12,000 miles per year with no penal-
ty, 15f per mile over 12,000. Lessee responsible for excess wear and tear. Total payments, take monthly payment and multiply by number of monthly pay-
ments. First month's payment plus 6% user tax and title. Requires $1,500 down. This offer subject to change without notice. **Must be eligible for Chrysler
Employee Purchase Plan, taxes and all incentives to dealer.
41.
CHRYSLER
Plyniocith
sHuman
41.
motor sales, inc.
Jeep
walled lake, mi
669-2010
Walled Lake Dr.
Eagle
JOIN THE WINNING TEAM!
TOMATOES page 124
until Thomas Jefferson, always
an experimenter and innovator,
began cultivating them at his Vir-
ginia home in 1781.
By 1812 New Orleans residents
had embraced the tomato as a sta-
ple of their Creole cuisine. But it
was at least another 25 years or
so before most Northeasterners
developed a real taste, most prob-
ably after tasting the delicious
"Spanish sauces" and catsup
brought back by seafaring hus-
bands.
Today, tomatoes are easily the
top favorite ingredient for most
Americans around the clock.
Restaurant breakfast, lunch and
dinner menus almost always in-
clude tomatoes in one form or an-
other. Our nation's economy also
depends on the tomato because,
excluding potatoes, it ranks above
all in dollar value. California is the
largest producer with more than
3 billion pounds each year, most-
ly for canning. Florida and Mexi-
co fill the gap for fresh varieties
during winter and spring.
But come July, August and
September, when that summer
sun warms the East Coast crops,
nothing else in the world can com-
pare! Of course, they are wonder-
ful just plain and unadorned.
TOMATOES
ROCKEFELLER (DAIRY)
10 oz. pkg. frozen chopped
spinach
1/3 cup herb stuffing, crushed
3 green onions, minced
1 egg, beaten
3 tablespoons melted butter or
margarine
2 tablespoons grated Parmesan
cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
6 thick tomato slices
garlic salt to taste
cayenne pepper to taste
Cook the spinach according to
package directions and drain.
Combine spinach with the herb
stuffing, green onions, egg, butter,
cheese, salt and pepper in a bowl;
mix well. Arrange the tomato
slices on a greased baking pan.
Sprinkle with the garlic salt. Top
with the spinach mixture.
Bake at 350 degrees for 15 min-
utes or until the tomatoes are ten-
der. Sprinkle with some cayenne
pepper, if desired. The spinach
mixture can be made in advance
and refrigerated. 6 servings.
Senator Levin
Fighting for Michigan Families in the U.S. Senate
Sheri Katzman
Fighting for Michigan Families in the Michigan State House
Stuart Brickner
Fighting for West Bloomfield Families in the West Bloomfield Township Hall
126
VOTE FOR LEVIN, KATZMAN AND BRICKNER ON NOVEMBER 5TH
TOMATOES PROVENCAL
(DAIRY)
5 medium tomatoes, peeled,
seeded and chopped
1 large clove garlic, crushed
2 cups chopped onions
1/4 cup olive oil
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1 tablespoon tomato paste
1 egg, beaten
3 egg yolks, beaten
1/4 cup chopped fresh parsley
1 can oil-packed anchovies,
optional
1 slightly baked 8-9 inch pie shell
1/4 cup grated Parmesan cheese
2 medium tomatoes, sliced
1 tablespoon olive oil
Combine chopped tomatoes,
garlic, onions and 1/4 cup olive oil
in a saucepan; mix well. Cook for
10 minutes or until thickened, stir-
ring frequently. Stir in the salt,
pepper, oregano, cayenne and
tomato paste.
Let stand until lukewarm. Add
the egg, yolks and parsley; mix
well.
Optional: Spread 8 mashed oil-
packed, drained anchovies over
the bottom of the pie shell before
adding the filling. Spoon the fill-
ing into the pie shell. Sprinkle
with the cheese. Top with the
sliced tomatoes; drizzle with the
1 tablespoon of olive oil. Bake at
375 degrees for 45 minutes. Let
stand for 5 minutes before serv-
ing. 6 to 8 servings.
COLD TOMATO AND RED
PEPPER SOUP (PARVE)
2 lbs. red bell peppers, roasted
2 tablespoons olive oil
1 1/2 cups coarsely chopped
onions
1 clove garlic, chopped
3 lbs. tomatoes, chopped
1 tablespoon minced fresh basil
1 teaspoon salt
1/8 teaspoon pepper
Cut one of the red peppers into
half by 1 1/2 inch strips; reserve.
Cut the remaining red peppers
into quarters, reserving the juices.
Heat the olive oil in a saucepan
over low heat. Add the onions; mix
well. Cook, covered, over low heat
for 10 minutes or until tender, stir-
ring occasionally.
Add the garlic; mix well. Cook,
covered, for 5 minutes, stirring oc-
casionally. Stir in the tomatoes,
basil, salt and pepper. Bring to a
simmer and reduce heat to low.
Cook, covered for 15 minutes, stir-
ring occasionally. Add the red pep-
per quarters and reserved juices;
mix well. Process the mixture, a
small amount at a time, in a food
processor until smooth. Strain
through a fine sieve into a bowl,
pressing with the back of a spoon.
Stir in the reserved pepper strips.
Chill, covered, in the refrigerator.
Ladle into soup bowls. For a dairy
dish, you can garnish with sour
cream and/or corn salsa. Serves 6.
SUPER SUMMER COMBO
(DAIRY)
2-3 medium tomatoes, peeled,
chopped and drained
2 cups cut fresh green beans,
cooked and drained
1/4 cup onion, finely chopped
1/2 cucumber, peeled, seeded and
diced
1/2 cup sour cream
1/2 cup Italian salad dressing
shredded lettuce
2 fresh ripe tomatoes
Combine beans, tomatoes, onion
and cucumber. Blend together the
sour cream and salad dressing.
Add to tomato mixture and toss
lightly. Chill at least 2 to 3 hours.
Before serving, spoon over shred-
ded lettuce and garnish with fresh
ripe tomato wedges. Serves 6. El