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FACT: NISSAN'S DESTINATION FEE IS $470. NMAC'S ACS. FEE IS $350. SO ARE BILL COOK'S, DON'T BE TRICKED
COOKBOOK page 120
Dest. & Acq. of
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97.5 ALTIMA GXE
OPTIONS: AUTOMATIC, 2.4L
16V 4 cyl., air, alarm, tint, tilt,
pwr. windows, locks, steer-
ing & brakes, cruise,
stereo cass., 15"
alloy whls., plus
more. Stk. #16096
BAKED VEGETABLE,
RICE AND NOODLE
PILAF
135 In Stock
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'97 PATHFINDER XE 4x4
OPTIONS: AUTOMATIC, 3.3L V6, air,
chrome whls., alarm, tilt, pwr.
windows, locks, keyless
entry, cruise, stereo
CD, ABS, luggage
rack, tinted glass,
convenience pkg.,
plus more. STK.
#16695
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36 Mo.
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NISSAN BONUS DAYS
During Nissan Bonus Days, we really,
really, really want to sell you a car. Really.
ILL N ISSAN
Every recipe in the book also
meets the American Heart As-
sociation's recommendation of
less than 30 percent of calories
per recipe from fat.
Ingredients in the recipes are
readily available and each recipe
contains low-fat cooking tips
that make healthy cooking easy,
along with nutritional informa-
tion.
810-471-0044
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*24 & 36 mo. closed end lease based on approved credit. Plus tax, title, plates, doc. fee & ref. sec. dep. up to $350. Lease allows
12,000 miles per yr. w/150 per mi. overage. Lessee has option to purchase at price to be determined at inception. Lessee respon-
sible for excess wear & tear. To get total multiply pymt. x term, plus 6% use tax. All rebates to dealer. See dealer for College Grad
details. Prior sales and lease excluded. Prices subject to change without notice.
2 teaspoons olive oil
1 onion, finely chopped
1 green bell pepper, cut into 1/2-
inch squares
1/2 pound mushrooms, thinly
sliced
3 ounces vermicelli noodles,
broken into 2-inch lengths
1 cup long grain rice
21/2 cups sodium vegetable broth
1/3 cup snipped fresh dill
1/2 teaspoon salt
1 cup frozen peas
2 tablespoons sliced almonds
3/4 cup shredded cheddar cheese
(3 ounces)
1. Preheat the oven to 350 de-
grees. In a nonstick dutch oven or
flame-proof casserole, heat the oil
until hot but not smoking over
medium heat. Add the onion and
cook, stirring frequently, until
softened, about 7 minutes. Add
the bell pepper and mushrooms
and cook, stirring frequently, un-
til the pepper is crisp-tender,
about 4 minutes.
2. Increase the heat to high,
add the vermicelli and rice, stir-
ring until coated. Add the broth,
dill, salt and 1 cup water and
bring to a boil. Cover and trans-
fer to the oven. Bake for about 17
minutes, or until the rice and noo-
dles are tender. Stir in the peas,
almonds, and cheddar, cover, re-
turn to the oven, and bake for
about 5 minutes, or until the
cheese is melted and the peas are
heated through.
Helpful Hint: Vermicelli are
fine pasta strands. They are often
sold folded into "nests" rather
than straight, like spaghetti. You
may find them labeled with their
Spanish name, fideos.
Serves 4.
BLACK BEAN CAKES
WITH ORANGE RELISH
6 cloves garlic, peeled
2 (19-ounce) cans black beans,
rinsed and
drained.
1/4 cup plain dried bread crumbs
6 scallions, thinly sliced
1 tablespoon chili powder
(divided)
3/4 teaspoon ground cumin
1/2 teaspoon freshly ground black
pepper
1/2 teaspoon salt
2 navel oranges
1 tomato, cut into 1/4-inch dice
1/2 cup diced avocado
1/4 cup chopped fresh parsley
2 tablespoons chili sauce
2 tablespoons fresh lime juice
1. Preheat the oven to 400 de-
grees. In a small pot of boiling
water, cook the garlic until soft-
ened, about 4 minutes. Trans-
fer to a medium bowl and mash
with a potato masher or fork.
Add the beans and mash until
not quite smooth, with some tex-
ture. Stir in the bread crumbs,
scallions, 2 112 teaspoons of the
chili powder, the cumin, pepper
and salt.
2. Spray a baking sheet with
nonstick cooking spray. With a
cup measure, spoon four
mounds of the bean mixture
onto the baking sheet, spacing
them 2 inches apart. Flatten the
mounds to form four 6-inch
round patties. Bake until the
patties are heated through and
slightly crisp on the outside,
about 20 minutes.
3. Meanwhile, peel the or-
anges and, working over a small
bowl to catch any juices, cut into
sections. Cut the sections into
1/2-inch chunks and transfer to
a large bowl. Add the tomato,
avocado, parsley, chili sauce,
lime juice, the remaining 1/2
teaspoon chili powder and 2 ta-
blespoons of the reserved orange
juice. With a spatula, transfer
the patties to 4 plates. Spoon the
orange relish over and serve.
Helpful hint: The relish can
be made up to 4 hours ahead of
time. The acid in the citrus
juices will keep the avocado
from darkening. Refrigerate the
relish in a covered container un-
til needed.
Serves 4.
CURRIED VEGETABLES
WITH CHUTNEY CREAM
1 pound small red potatoes,
quartered
half a head of cauliflower (14
ounces), cut into 8 chunks
2 red bell peppers, cut into 16
pieces each
2 zucchini, cut into 8 pieces
each
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 teaspoons curry powder
(divided)
1 teaspoon ground coriander
3/4 teaspoon salt (divided)
2 1/4 cups water
1 cup long-grain rice
1 cup plain nonfat yogurt
3 tablespoons mango chutney
2 tablespoons reduced-fat sour
cream
1. In a medium pot of boiling wa-
ter, cook the potatoes until ten-
der, about 5 minutes. With a
slotted spoon, remove the pota-
toes. Add the cauliflower to the
pot and cook for 3 minutes to
blanch. Drain. In a large bowl,
combine the potatoes, cauli-
flower, bell peppers, zucchini, 2
tablespoons of the lemon juice,
the olive oil, 1 112 teaspoons of
the curry power, the coriander
and 1/2 teaspoon of the salt.
Marinate for a least 30 minutes
at room temperature or up to 12
hours in the refrigerator.
2. In a medium saucepan,
bring 2 1/4 cups of water to a
boil. Add the rice and the re-