Does Anyone Have Three Pedestals We Can Borrow'? a Food FISH RECIPES from page 118 '98 LS400, NEW & IMPROVED '98 ES 300 • • • • • • • • • • • • • • • • 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 • • • • • 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 / 11/7 1997 120 Now Taking Orders for Thanksgiving! 32902 Middlebelt Rd. Farmington Hills Phone 626-4656 • Fax 626-5977 1 L • 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.