Food trele less olVgdy Cellular Sc More SALE CDMA/AMPS/PCS TRI MODE PHONE CDM-8100 • 800 MHz Amps/ • 800 MHz COMA/ 1900 MHz PCS Operation • Data Capable • Vibrating Alert • Caller ID • Dual LCD for Caller ID • Data/2 Way SMS • Internet Browser - • Phone Book/PC Sync — • Vibration Alert $9900 * $ Reg. $19900 1995* Reg. 849" VVVVVVVVVVVVVVVV ID VVVV • VV 40v0 VVVVV OVS0V6e, VVVVV $10 OFF TRI MODE Digital 1x COMA CDM-9150x lx RTT Compatible Data Capable (up to 144 kbps) Built-In Speakerphone (Two-way), 11 Melody Ringer 911 Ca911 Weighs 3.8 oz./108g (with standard battery) Size: (H) 128mm x (W) 45mm x (D) 20 mm $4900 * Any In-Stock Accessory (tyn'h coupon) UNLIMITED 300 $3999 ■ arc1 auythne ugnuces lights 1=3 F°R (my. ru. ae lone, ae yue tem. to ptn wn 2• .• ,ueeresV. Ulu Orel Rik he cAlv etri av ue Ee9Nrer. Reg. '99" AD with no roaming or long dIstace clurga when calk. on the America's Choke, network. MINUTES jrs ti=r7=t,r 7eettaTeti" mP sobare Ae. te Mole nel mita. 7rce4.1 Pinencis Chtiu lietnerk Your connections have improved. As of September 1st, Cellular & More has become @Wireless. In the future you will find remodeled stores, a wider selection of cellular phones and other wireless devices including PDAs, Blackberry pagers and XM satellite radio. In addition, @Wireless sales representatives will keep you up to date on all the latest technology. So come in to a store near you and experience the changes for yourself. For more information - please call 1-800-235-5667. AfirereS1- formerly Cellular & Mare Bloomfield - Grand Opening! 2519 W. Maple Road (SW comer of Cranbrook and Maple) (248) 723-8600 Hartland- Opening Soon! felon Lansing 440 E. Edgewood (in front of Sam's Club) (517) 394-7441 Brighton LIMA 10112 Highland Road (S.E. corner of M-59 and Old US-23) 315 E. Grand River gust east of Main Street.) (8101 227-7440 18010 Silver Parkway (in Silver Lake Village) , (810) 629-7440 Hallett 1620 Haslett Road (RE. comer of Haslet' and Marsh) (517) 339-7440 Howell c1.0102 847 N. Lalson Road 44011 Ford Road (3 btks. east of Sheldon Road) (N.E. comer of Grand River) (517) 545-7220 (734) 981-7440 'Important Consumer Information: Night & lieekend hours Mon-Fri. 9:00pm-539am Sat. 12arn-Sun. 11:59gm. Sub to 2-yur Customer FgreemeM and Caiing Nan. Actration fee of 530-535 required. 3175 eary termination tee Rectum crait appront Not avaAabie in ail markets. Cannot te combined min other offers. Usage rounded to red lug Unaad anerrances Untied time otters. Geographic and ctIvr men- lions spy. Sul*mr to c03- Oe-ges. See stun tor 6.7s. Verizon h111tgtd . 101 E. Commerce (at Main Street) (248) 684-7440 Okernoe 33833 Plymouth Road 4738 Central Park Or. (west of Farmington Road) (next to Harem Bread) (7341266-2300 (517)-349-0300 Um& 31330 Schoolcraft (at Merriman) (734) 422-7440 Plymouth 903 W. Ann Arbor Road host west of Main Street) (734) 354-6000 VeriM_ rawireless Platinum Agent • Are you battling with your child over food? • Is your child sneaking food? • Is your child gaining too much weight? • Do weight problems run in your family? Of Weight Management help you and your child. CCWM Center for Childhood Weight Management J14 10/18 2002 106 from page 104 TRI MODE Digital COMA LG-TM510 • • • • • • • NIPPY What's Cookin' For more information about classes and locations, call: (248) 855-5112 "Healthy Kids Are Happy Kids" 0000627250 ASIAN BEEF FLANK STEAK PASTA SALAD Beef 1-1/2 pounds flank steak, trimmed of excess fat 2 T. low-sodium soy sauce 1 t. brown sugar 1 t. minced garlic 1 T. red wine vinegar 1/4 t. cayenne pepper Pasta Salad: 12 ounces angel-hair pasta 1 cup thinly sliced yellow onion, separated into rings 4 cups bean sprouts 1 cup pea pods, sliced thin 2 cups thin sliced English or seed- less cucumber, unpeeled 1 cup chopped scallions, white and green parts 1 cup julienne-cut carrot 1/2 cup fresh chopped cilantro Dressing: Juice of 2 limes 1/2 cup light or fat-free coconut milk 2 T. rice wine vinegar 1 T. sesame oil 1 T. light soy sauce 1 T. ketchup 2 T. sesame seeds, any type, garnish. Slice the beef into thin strips and place in a large zipper-style plastic bag. Add the soy sauce, brown sugar, garlic, vinegar and cayenne pepper. Close the bag and massage the mari- nade into the beef. Chill for 2 hours or up to overnight. Bring. a large pot of water to a boil. Add. the -pasta and cook until al dente, according to the package instructions. Drain the pasta and rinse well under cold water. Drain well. Transfer the pasta to a large bowl. Add the onions, sprouts, pea pods, cucumber, scallions, carrot and cilantro and toss well. Combine the dressing ingredients in a small bowl and whisk well. Pour the dressing over the pasta and toss well. Divide the salad among six large shallow bowls. Just before serving, heat a large nonstick skillet sprayed with non- stick cooking spray over medium- high heat until hot. Add the beef and stir-fry for 3-5 minutes, until done to your liking. Divide the beef among the pasta bowls and serve immediately. Makes 4 servings. FAT-FREE YOGURT AND CURRY CAULIFLOWER Prepare this dish in a big, color Al casserole that can go straight from the oven to the table. Sauteed or boiled green beans would be nice alongside. Then, uncork a bottle of Chardonnay to pour with dinner. 1 cup plain fat-free yogurt 1 T. curry powder 1/4 t. cayenne pepper 2 pounds cauliflower, cut into flo- rets 1 cup chopped onion Kosher salt and pepper to taste 1/4 cup plain breadcrumbs Stir together the yogurt, curry and cayenne pepper in a large saucepan over medium heat. Stir in the cauliflower and onion and coat well. Sprinkle a little salt and pep- per over the cauliflower. Cover the pan and cook for 20 minutes until the cauliflower is very tender (do not boil the yogurt). Transfer the cauliflower mixture to a baking dish and season again to taste with salt and pepper. Sprinkle the breadcrumbs over and bake the cauliflower, uncovered, until bubbly and until the breadcrumbs are browned. Serve immediately. Makes 6 servings. PRACTICALLY FAT-FREE CHICKEN POT PIE 3 pounds boneless and skinless chicken breasts, cut into 1/2-inch chunks Water 2 cups 1/2-inch carrot chunks 2 cups 1/2-inch turnip chunks 2 cups chopped onions 1 cup diced celery 1 cup fresh minced parsley 2 cups frozen peas, thawed 1/2 cup flour 2 t. dried thyme 1/2 t. dried tarragon 1/2 cup dry white wine 1 package kataif (shredded phyllo dough) thawed Non-stick cooking spray Preheat oven to 375F. Spray a large glass or ceramic baking dish with nonstick cooking spray. Set aside. Place the chunked chicken breasts in a large pot over high heat. Add just enough water- to cover the chicken. Bring to a boil. Reduce the heat to simmer and cook the chick- en, covered, until just cooked through, about 5 minutes. Skim the top of scum if necessary. Add car- rots, turnips, onions and celery and cook for 10 minutes more. Strain the chicken and vegetables, reserving the broth. Place the chick- en and vegetables back in the pot and -toss with the peas, flour, thyme and tarragon. Transfer the mixture