'
SIDE IMPACT PROTECTION.
SAFETY CURTAINS. WHIPLASH PROTECTION SYSTEM.
IT'S A SECURITY BLANKET FOR MOMMY AND DADDY.
THE NEW VOLVO V70
THE NEXT GENERATION FAMILY CAR
ISO•FIX BABY/CHILD SEAT ATTACHMENT • DUAL THRESHOLD AIR BAGS • WHIPLASH
PROTECTION SEATING SYSTEM • SIDE IMPACT AIR BAGS • INFLATABLE SIDE CURTAINS • HIGH-
STRENGTH STEEL PASSENGER SAFETY CAGE • 197•HORSEPOWER, TURBOCHARGED ENGINE
-MSRP $38,025-
vow° $498/
$2,392 Due At Signing.
Includes $550 Refundable
Security Deposit.
www.dwyerandsons.com
DWYER
AND
SONS
248-624-0400
On Maple Rd., West of Haggerty
VOLVO
- OPEN SATURDAY 10-4 -
'39 month closed end lease. 39,000 miles allowed. 20( per mile over 39,000. Tax & plates are additional.
The Alternative
Choice for Arts,
Crafts I Jewelry
arts, crafts, and jewelry
On The Boardwalk • 6685 Orchard Lake Rd. • West Bloomfield, Michigan
248-539-3309
11 ■ 1=1111 ■ ,
NUTRITION IS OUR BUSINESS
VITAMINS • HERBS • ORGANIC FOODS
Healthfoods including a variety of
KOSHER PRODUCTS like Maxi Health
-
Sun. 11:00-3:00 • Mon/Fri/Sat. 9:00-6:00 • Tues./Wed/Thurs. 9:00-7:00 1
120 S. Main Street, Royal Oak 248.541.6820
S
oo
OFF
with purchase over it
a
$30011 with this
I00
l
ExpCe O sIT
Are You Paying For Your Own Prescriptions?
WE CAN
SAVE YOU
25% TO 50%
011)M
5/19
2000
110
Why not get more for
your American Dollar in
Canada?
Located in Windsor, Ont., Pharmacy To America is dedicated to low-
ering prescription costs for Americans. We work with your doctor so
that you don't have to travel to Canada. If you take high-priced
medications on a regular basis, why not have them delivered to your
door and save at the same time?
Call us toll-free for details or to receive your free information package:
PHARMACY TO AMERICA
1.888-956-6689
or visit Our Website: www.pharmacytoamerica.com
The Medications you need - The prices you can afford - The way to make it all possible
BARLEY, CORN, PEAS AND
CHEVRE SALAD SALAD
4 heads belgian endive, washed,
leaves separated
(or 6 cups salad spinach)
2 cups cooked and drained
pearl barley
1 pound green beans, trimmed
1 cup fresh blanched corn kernels,
or frozen kernels, thawed 1 cup
fresh blanched peas, or
frozen peas, thawed
1 cup chopped scallions, white
and green parts
1 cup crumbled goat cheese, such
as chevre or feta
Vinaigrette
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 T. fresh lemon juice
3 T. minced fresh mint or thyme
1 t. minced garlic
1 T. Dijon mustard
1 t. honey
salt and pepper to taste
Arrange endive leaves around a
large platter or on 8 individual salad
plates, in a sunburst pattern. (If using
spinach, arrange the spinach on the
plates). Place remaining salad ingredi-
ents, except goat cheese or feta, in a
large bowl and toss to combine.
Prepare vinaigrette:
Combine all vinaigrette ingredients
in a bowl and whisk until smooth or
pour the ingredients into a jar and
shake well to combine.
Toss the barley mixture with the
vinaigrette and spoon the salad on top
of the endive leaves or atop the
spinach leaves. Garnish with a gener-
ous sprinkling of the goat cheese or
feta cheese. Makes 8 servings.
BAKED POTATOES IN FOIL
WITH ONIONS AND DILL
Cook this on the grill or in a hot
oven.
2 pounds new potatoes, quartered
2 cups sliced onions
1/4 cup extra-virgin olive oil
2 T. butter or margarine, melted
1 cup fresh minced dill
juice of 2 lemons
2 T. minced garlic
salt and pepper to taste
Preheat oven to 400F or grill to
medium-high. Stack 2 large pieces of
foil on top of one another, shiny side
up. Set aside.
Combine all ingredients in a large
bowl and toss well. Pour the mixture
in the center of the foil and pull the
sides of the foil up to form a "bag."
Gather the edges of the foil and seal
tightly.
Bake or grill the "bag" for 40 min-
utes to 1 hour until the potatoes are
tender. Place the packet in a large
bowl, open it carefully (the contents
will be very hot), toss the potatoes to
combine seasonings, and serve the
potatoes out of the foil bag or remove
the potatoes to a platter and serve
with the juices drizzled over.
Serves 8.
GRILLED MUSTARD-BASTED
VEGETABLE KEBABS
8 cups chunked vegetables, such as
patty pan squash, zucchini,
onions, al dente cooked carrots
or new potatoes, bell peppers,
broccoli, etc.
8-12 long bamboo skewers
(10-inches or more), soaked
1 hour or more in water
Mustard Basting Sauce:
T. minced fresh ginger
1 t. minced garlic
2 T. brown sugar
3 T. white-wine vinegar
2 T. Dijon mustard
1/4 cup olive oil
2 T. Worcestershire sauce
1 t. fresh ground black pepper
1 T. dried parsley flakes
2
Prepare basting sauce: Whisk
together the basting sauce ingredients
and set aside. Heat grill to medium
high.
Thread as many vegetables per
skewer as desired, alternating them or
keeping like vegetables on individual
skewers. Brush one side of kebabs
with basting sauce and grill basted
side down until lightly charred, about
5 minutes.
Brush unbasted side of the kebabs
with more basting sauce and turn to
grill other side. Grill kabobs until
other side is lightly charred.
Serve the kabobs hot or at room
temperature with remaining basting
sauce on the side. Serves 8.
GRILLED CHICKEN KABOBS
8 boneless skinless chicken breasts,
cut into large chunks
Bell pepper pieces, if desired
8-12 long bamboo skewers
(10-inches or more), soaked
an hour or more in water
Basting Sauce:
1/2 cup olive oil
juice of 1 lime
2 T. minced garlic
1 T. ground coriander
1 tsp. ground black pepper
1 T. ground turmeric
1 T. Dijon or grainy mustard