(A) INFINITI° of Farmington Hills SWEET THOUGHT page 123 YOUR INFINITI PRESIDENT'S AWARD CIRCLE DEALER 1997 INFINITI 130 ROAST CHICKEN WITH MAPLE AND HERB Automatic, leather, moonroof, air, dual airbags, ABS, power windows, locks, tilt, cruise, AM/FM cassette/CD, alloy wheels, dual pwr. seats, remote entry, security system, 190 hp V6, home-link, Bose sound syst. w/CD. All-mode full time 4WD, V6, ABS, 16" alloys, roof rack, pwr. moonroof, seats winds., locks, leather, cruise, tilt, roof console, compass, defrost, air, outside temp. display, home-link, remote sec. syst., Bose sound syst. w/CD, dual airbags. BUY FOR $28,895+ NO MONEY DOWN I $8995 • $389* OR BUY FOR $469* $36,995+ ONE PAYMENT 24 MO. LEASE 36 MOS 1997 INFINITI J30 . 1997 INFINITI Q45 INFINITI: #1 car line in customer satisfaction Automatic, leather, sunroof, pwr. windows, locks, tilt, cruise, dual airbags, ABS, security system, remote entry, alloy wheels, 210 hp V6, dual pwr. seats, limited slip, Bose sound syst. w/CD. V8, leather, automatic, sunroof, pwr. windows, locks, tilt, cruise, security system, memory seat, traction control, Bose sound syst. w/ CD alloys, home link, dual airbags, ABS. BUY FOR $31,995+ BUY FOR $399* 1$9595° 36 MOS. $549* $46 395+ J ONE PAYMENT 24 MO. LEASE 36 MOS , ,:a !,4,- /,,-4,,,,,L, .,.. , 's '''.1,,,,,,,, , < ,,,,,..:Zkt.. r,,....,,,, ,,,,,„..,,,,,,,,,,,,,,;,,,v , ..„... .:,i,, , s . K AI i; t , • •-••,,,,,:a.,••• 9 . ii. ,,, , .,,,...,„..„,,,,,,,,.,.,...„...,%. ...,.......t.,:v.,.,,,...,,,,,:-. -,—, 1 . : ...'),..• ‘Nr.,,,,,, r.00%,:.::.*:,..` 44 3' . 1%,.RzN .x ',. ,.::::,:. ' .' ''' ' 4 • ? • `1 ' . '36 mo. closed end lease based on approved credit. Due at inception$999 down on J30, $599 down on 130, $999 do on QX4, $2500 down, on Q45. 1st payment doc. acq. fee, title, license, ref. sec. dep. & applicable taxes. 12,000 miles per year w/15c per mile overage (12c overage on QX4). Lessee has option to purchase but is not obligated to buy at lease end. All subject to factory programs & vehicle availability. Standard gap insurance included. Total pymts.pymts. x term. Excludes prior sales & leases. Plus tax, title, license & doc. One payment lease, 24 mo. based on approved credit. All previously stated lease terms apply. No down payment due on One Payment Lease. Doc. acq. fee, title, lic. refundable sec. dep..to 1st mo. pymt., rounded to next $25 increment & applicable taxes due at lease inception on One Payment Lease. All incentives applied to dealer. 24355 HAGGERTY RD. (A) Between 10 Mile & Grand River Ave. 810-471-2220 OPEN SATURDAYS http://www.infinitifh.com SALES & SERVICE BIRMINGHAM ANTIQUES FESTIVAL ///// ////////////// ///// /1/1/1/11/M 711/ 1/1///11/ The Community House presents the 1997 Birmingham Antiques Festival April 7 - April 13 44 dealers from 11 states. Antiques Show: Friday, April 11 - Sunday, April 13 Festival Preview Party: Thursday, April 10 The Community House 380 South Bates Street, Birmingham (810) 644-5832 The Antique Table Settings are back by popular demand! Over 20 area interior designers and antiques dealers create unique table settings, each with a theme: April 7, 10 am - 8 pm & April 8, 9 am - 1 pm Show managed by Jennings and McMillan 5 to 6 lb. roasting chicken 1 cup apple cider 1/4 cup maple syrup 1 teaspoon thyme 1/2 teaspoon marjoram 3/4 teaspoon grated lemon peel 1/3 cup plus 1 tablespoon margarine, at room temp. salt/pepper to taste Boil the apple cider and maple syrup together in a heavy duty saucepan until it's reduced to about 1/2 cup (about 10-15 min- utes). Remove mixture from the heat and mix in the thyme, mar- joram and lemon peel. Then add the margarine and whisk it in until melted. Season to taste and then cover and refrigerate until cold (2 to 3 hours). This can be made up to 2 days ahead. Place chicken on a rack in a roasting pan. Lightly spread the maple mixture over the chicken (sav- ing some to use for basting) and then roast at 375 for about 30 minutes. Reduce heat to 350 and cover chicken loosely with heavy duty foil and continue cooking for about 18 to 20 minutes per lb. (subtracting the original 30 minutes). Baste occasionally. Serves 4 to 6. Simmer the half and half. In a bowl whisk together the yolks, sugar and cornstarch. Gradual- ly whisk the half and half into this mixture and then return it to the pan. Reduce heat and whisk until mixture thickens slightly (do not boil). Strain into a bowl. Mix in the maple syrup and whiskey. Serve warm. Serves 6. APRICOT MAPLE BREAD 1 1/2 cup dried apricots 1 1/2 cups water 2 tablespoons butter 1/2 cup maple syrup 1 teaspoon salt 1 1/2 cups white flour 1 cup whole wheat flour 1 teaspoon baking soda 2 teaspoons baking powder 1 cup chopped almonds 1 beaten egg 1 teaspoon vanilla 1/2 teaspoon grated orange rind Preheat oven 350. Cook apricots in water for 10 minutes (covered, low heat). Cool completely and add butter, syrup and salt. Beat in egg and vanilla. Sift together dry ingredients. Fold everything together and spread into greased loaf pan. Bake 75 minutes and let cool for 10 min- utes before removing from pan. BLUEBERRY BREAD PUDDING WITH MAPLE SAUCE MAPLE WALNUT PIE 2 cups milk (don't use low-fat) 1/4 cup heavy cream 2/3 cup sugar 4 large eggs 1 teaspoon vanilla 1 tablespoon maple syrup 7 to 8 oz. egg bread cut into cubes 10 oz. frozen blueberries 1 unbaked 9 inch pie shell 4 large eggs 3/4 cup maple syrup 1 teaspoon lemon juice 1/4 teaspoon cinnamon 1/4 cup melted butter 1/2 teaspoon vanilla 1/2 teaspoon salt 2 cup walnut pieces Preheat oven 325. Grease an 8 X 8 baking dish. Whisk togeth- er the milk, cream, sugar, eggs and vaniaa in a bowl. Sprinkle 1/2 the bread on the bottom of pan. Top with half of the blue- berries. Pour half the custard over the berries. Sprin- kle with remaining bread and then top with berries. Pour the rest of the custard over the berries. Let set 30 minutes, occa- sionally pressing on the bread to absorb the custard. Bake 60 minutes or until the top be- comes lightly brown. Serve warm with maple sauce. MAPLE SAUCE: 1 cup half and half 3 yolks 2 tablespoons sugar 1/4 cup maple syrup 1 teaspoon corn starch 2 tablespoon whiskey Preheat oven to 375. In a blender or food processor mix to- gether everything except the walnut pieces. Process until the mixture is light and smooth. Spread the walnuts over the bottom of the uncooked pie shell. Pour the batter over the nuts and bake 30 minutes or until solid. Serve warm or cold with whipped cream or ice cream. (c) Eileen Goltz 1997