c)
INFINE
I T
of Farmington Hills
Food
ITALIAN PESTOS
from page 124
YOUR INFINITI PRESIDENT'S AWARD CIRCLE DEALER
NEW 1998 INFINITI 130
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Buy For
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36 mos.
48 mos.
60 mos.
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'399*
1998 INFINITI Q45
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(,•;) 243 . 5, 5 we
RD.
14 10 Mile & E
G d River A
248-471-2220
OPEN SATURDAYS http://www.infinitifh.com SALES & SERVICE
The V%
c entine Gift c
2/13
1998
126
Service
Alterations & More
Efros Drugs
Gemini Travel
Lois Gross Dry Cleaners
Star Trax
Event Productions
The Video Place
4*••••
?
:
ti 4
'4.k.
I
Beauty
The Mop Shop
Papillon Salon
Pearl of Paris
Food/Restaurant
Furrier
Cheese Cake Cafe
Ernest Larco's
Fine Italian
Panera Bread
Shangri-La Chinese
Restaurant
Shopping Center Markets
Bricker-Tunis Furs
Fine Jewelry
WEST BLOOMFIELD • MICHIGAN Tapper's Diamonds
Orchard Lake Road • North of Maple
(248) 851-7727
& Fine Jewelry
To make the croutons, toast the bread
and dice 1/2 inch. Place in a bowl
with the pine nuts, capers and the
oregano. Mix well.
Put the 2 tablespoons of olive oil in
a large saucepan with 1/4 teaspoon of
the red pepper and 1 clove of garlic
over high heat. When it is sizzling hot,
add the crouton mixture, stirring con-
stantly. Add the lemon juice, 1 table-
spoon at a time (this will sizzle), and
continue stirring. This should take
four to five minutes. Remove the
croutons from the pan and set aside
on the warm stove.
In that same pan, over high heat,
place the remaining 1/2 cup of olive
oil, and the rest of the garlic and red
pepper. When the oil is hot, add the
spinach and endive a little at a time
and cook down. Add the cauliflower.
Saute over medium-high heat, stirring
constantly until the ingredients are
well mixed and coated with oil, two or
three minutes. Lower the heat, cover
and cook five minutes.
Cook the rigatoni, drain and toss
with the vegetables and the crouton
pine nut mixture until all is evenly
distributed. Serve immediately.
SPAGHETTI WITH SUN-DRIED
TOMATOES
2 cloves garlic, pressed or finely
chopped
1/2 teaspoon crushed red pepper
1/2 cup olive oil
1/4 pound oil-cured sun-dried
tomatoes, coarsely chopped, or
one 14-ounce can Italian plum
tomatoes, drained
8 oil-cured black olives, pitted and
coarsely chopped
6 anchovies, rolled with capers
12 basil leaves
2 tablespoons Italian parsley
1 pound spaghetti
Grated Parmesan cheese, for the
table
Fashion
Betsy's Bridal Couture
The Cover Up
Greg Shoes
Guys N' Gals
Karma
Koochie Koo
Accents in Needlepoint
Sally's Design Boutique
The Studio
Rochelle Imber's
Knit Knit Knit
Rosalie
Sherri's-west bloomfield
Under It All
and coarsely chopped
pound endive, sliced into
rounds 1/2-inch thick
2 cups cauliflower, parboiled and
cut into bite-sized pieces
1 pound rigatoni
1/2
Home/Gifts/Galleries
Barbara's Art Center
Europa Art Gallery
Heslop's China & Gifts
ilona and gallery
Kitchen Glamor
Soleil Contemporary
Furniture
Wrap It Up
Heat the garlic and the pepper in the
oil over medium-high heat. Add the
tomatoes, olives and anchovies with
capers. Stir briefly. Add the parsley
and basil. Cover and turn off the heat.
Keep warm on the stove while the
pasta cooks. Before draining, save a
few tablespoons of water to add, if
necessary, when you toss the pasta
with the sauce. Serve with grated
Parmesan cheese.