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STK. #16695 55 In Stock Dest. & Acq. of only $820 down $241* 36 Mo. $0 DOWN $266* 36 Mo. • 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 Grand River at 10 Mile (West of Halsted) FARMINGTON HILLS OPEN: MON. & THURS. 'TIL 9 P.M.; TUES., WED., FRI. 'TIL 6 P.M. *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-