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