c) INFINE I T of Farmington Hills Food ITALIAN PESTOS from page 124 YOUR INFINITI PRESIDENT'S AWARD CIRCLE DEALER NEW 1998 INFINITI 130 1998 INFINITI QX4 Dual front & side airbags, automatic, leather, moonroof, air, ABS, power win- dows, 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. '369* Buy For $29,199 12-24 mos. 0% 36 mos. 48 mos. 60 mos. 2.9% 4.9% 6.9% 20 PRE-OWNED INFINITIS 4-YEAR, 60,000 MILE WARRANTY • FREE SERVICE LOANER • FREE PICK-UP & DELIVERY 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. '399* 1998 INFINITI Q45 TO CHOOSE FROM 10 Q45's 1994-1996's Starting from $23,900 INFINITI: #1 car line in customer satisfaction Dual front & side airbags, V8, leather, automatic, sunroof, pwr. windows, locks, tilt, cruise, security syst., memory seat, traction control, Bose sound syst. w/CD, alloys, home-link, ABS 1994 J30's Starting from $17,900 '559* *39 me. closed-end lease based on approved credit. Due at inception: BO S1000 down, QX4 $1500 down, Q45 S3500 down. 1st. pay. doc. acq. fee title, license, ref. sec. dep. & applicable taxes. 12,000 miles per year w115c over on no& J30, 12c over on Q45 & 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. All incentives applied to dealer. (,•;) 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.