Does Anyone Have Three Pedestals We Can Borrow'?
a
Food
FISH RECIPES
from page 118
'98 LS400, NEW & IMPROVED '98 ES 300
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Vehicle Skid Control
Traction Control
Dual Climate Control
Heated Seats
In-Dash CD
Power Moonroof
290 H.P.
Much More
sTi 9.
$799
"0" cap cost reduction
w/$5000 refundable
security deposit
** w/$500 refundable
security deposit
Vehicle Skid Control
Front Wheel Drive
In-Dash CD Changer
Power Moonroof
Heated Seats
Traction Control
Alloy Wheels
Leather Seats w/Memory
$459
28 MO S. $515 **
"0" cap cost reduction
w/$5000 refundable
security deposit
w/$500 refundable
security deposit
IT'S ARRIVED!
THE ALL NEW '98 GS 300 & GS 400
INTRODUCTION PRICE
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39,350
Leather
Power Moonroof
Memory Seats
Automatic Trans.
Other Options Available
The most exciting combination of Luxury, Performance, Safety and Value LEXUS has ever built.
*28 mo. lease on ES300 based on approved credit. Plus tax, title, plate, S5000 refundable security deposit, S450 acq. fee and doc. fee due at inception.
**S500 refundable security deposit.
*48 mo. lease on LS 400 based on approved credit. Plus tax, title, plate, S5000 refundable security deposit, S450 acq. fee and doc. fee due at inception.
**S500 refundable security deposit. Expires 11/15/97.
FREE PICK UP
& DELIVERY
"WE DELIVER ANYWHERE"
Call 1-800-LEXUS-4U
(539-8748)
FREE LEXUS
LOAN CARS
www.lexusoflansing.com
5701 S. PENNSYLVANIA, LANSING • Exit 104 Cedar St. off 1-96, 3 Blks N. on Penn
FELDBRO
FRESH
FISH
•
QUALITY MEATS
WE ARE MORE THAN
THE BEST MEAT STORE
IN TOWN...
WE ARE ALSO
THE BEST FRESH FISH STORE
IN TOWN!!
FRESH
"STRICTLY
FRESH"
Boneless Norwegian
Salmon Fillets
$799
100% Natural — 100% Clean
• Turkeys • Turkey Breasts
• Geese • Ducks • Capons
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11/7
1997
120
Now Taking Orders
for Thanksgiving!
32902 Middlebelt Rd.
Farmington Hills
Phone 626-4656 • Fax 626-5977
1
L
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lb (SAVE $2°° Ib)
w/ Coupon Only exp. 11/13/97 j
r
USDA TOP CHOICE CENTER CUT'
Round Bone and Blade Cut
LAMB CHOPS
$399
L
lb (SAVE s1°° Ib)
181 S. Old WOodward Ave.
(1 Blk. S. of Maple, Next to the
Birmingham Theatre)
Mon.-Sat. 9:30-5:30. Thurs. 'til 8:3(1
(248) 642-169()
w/ Coupon Only exp. 11/13/97
J
FISH IN TOMATO SAUCE
1 cup vegetable oil
1 (1 pound) halibut steak
1 tablespoon butter
1 garlic clove, minced
1 medium yellow onion, chopped
2 green onions, chopped
5 large tomatoes, peeled and cut into
8 wedges
3 tablespoons soy sauce
1/2 teaspoon red or black pepper
2 tablespoons sugar
1. Heat the oil in a skillet over medi-
um heat. When the oil is very hot, add
the fish and fry it until it's crispy and
done to your liking. Drain the fish on
paper towels. Place the fish on a heated
platter and cover it loosely with foil.
2. In another skillet, melt the butter
over medium heat. Add the garlic and
saute it until it just begins to brown.
Add the yellow onion, green onions,
tomatoes, soy sauce, pepper and sugar.
Bring the mixture to a boil and sim-
mer for 1 minute. Pour the sauce over
the fish and serve immediately. Serves 4.
YELLOWFIN TUNA QUFSADILLA
1/4 pound yellowfin tuna
Cajun or blackened fish spice blend
2 (10 inch) flour tortillas
1/4 cup chopped mild green chilies
1/4 cup chopped roasted red bell
pepper
1 tablespoon plus 1 teaspoon minced
fresh cilantro
6 ounces Monterey Jack cheese,
shredded
1/4 cup clarified butter
Fresh salsa
Cilantro sprigs to garnish
1. Season the tuna with the Cajun or
blackening spices to your taste and set
aside.
2. Place a 12" or larger skillet over
medium heat. When the pan is hot, put
in one flour tortilla and evenly spread
half of the chilies, pepper and cilantro
over it. Sprinkle the tortilla with half of E,
the cheese.
3. While the cheese is melting, heat
another skillet (cast iron works best)
until very hot. Add the clarified butter.
When the butter is quite hot, add the
tuna and sear it on both sides. When
the tuna is done to your liking, remove
it from the heat. Thinly slice the tuna
into 16 pieces.
4. Repeat step 2 with the second ror-
tilla. When the cheese has melted, divide
the tuna and place it atop the melted
cheese on the two tortillas. Cut each
quesadilla into 8 pieces. Place a small
spoonful of salsa on each piece. Garnish
with sprigs of cilantro and pass the extra
salsa. Serves: two as an appetizer or four
for cocktail nibbles.