LUXURY CONQUEST
INCENTIVES UP TO
$1000 FOR ALL
SAAB
BMW • Mercedes • Audi
• Volvo • Cadillac • Infiniti
• Lexus • Acura Owners
move your mindTM
The ALL NEW 2011 SAAB 9-5 Has Arrived!
MILES
SCHEDULED 4 Year/50,000
Bumper to
MAINTENANCE Bumper W arranty
DRIVE! 2011 Saab 9-5
0% FINANCING UP TO 72 MONTHS ON SELECTED VEHICLES
DEMO SALM
-010 Saab 94
Open
Saturday
1 1/27
10am — 3pm
Comfort Package. auto. full power,
leather seats, power moon roof.
Auto, full power, heated seats, Special Edition,
OnStar, Xenon highlights, XM radio.
LEASE
8 299***
Sign and drive
LEASE
I $239
WI $1993
or I
$349***
Per mo. • $1999 Down
MSRP $43,510 • Buy Now $30,975*
due at signing
PRE-OWNED SPECIALS • WE SERVICE ALL MAKES & MODELS
OVER 400 VEHICLES AVAILABLE
Choose from pre-owned domestic, imports, trucks & SUV's.
SAAB CERTIFIED PRE-OWNEED HEADQUARTERS
Over 100 Available 9-3, 9-3 Aero, 9-5 & 9-7
6 year/100,000 mile warranty
`Price includes S2,000 Saab Loyalty rebate. All rebates to dealer. Plus tax, title, plate and doc. **9-5 lease 48 months, 10K per
year with approved A+ credit. '*'0% in lieu of rebate on 9-3 only. 9-3 Sedan Lease 36 month, 10K per year with approved A+
credit. 9-3 Convertible Lease 39 months, 12K per year with approved A+ credit. While supplies last. Expires 12/1/10.
-Exclusive Valet Service-
Experience Your New Vehicle
At Your Home or Office!
SATELLITE
.-fv, RADIO
•• ■■■■•
•
Illi11111==111111•1 I
Itimaan==.1 ■
SAAB of TROY
•
at 1111
SAAB
1819 Maplelawn
Between Crooks & Coolidge
In The Troy Motor Mall
of LAKESIDE
19077 Hall Rd.
Macomb, MI 48044
M-59 & Romeo Plank Rd.
saaboftroy.com
Saaboflakeside.com
.`ii and - made uropean
Jiylt! Chocolates
"41
Zehakolad
Chocolate factory
Cluxobkles to live by."4
Chocolates Made On-gttet
167 N. OM Woodward
(2 Mocks north of Maple)
Birmingham, MI 48009
Doog Cale
Franchise Owner
origin.. Festive. Bright.
The Festival of Lights in its sweetest form.
248-723-8008
www.birminghamehoctlatexorn
1637040
Log on to JNonline.us
giveaways • forums • calendars
VISIT JNonline.us
36 November 25
2010
Food from page 35
In a large bowl, combine the pota-
toes, onions, eggs, flour, salt and pepper.
Mix and let stand for 10 minutes before
frying.
In a large skillet, heat Vs-inch of oil
until very hot but not smoking. Make
a test pancake by dropping a heaping
tablespoon of the potato mixture into
the skillet. Using a spoon or spatula,
form the mixture into a circle shape.
Don't worry if your pancake is not a
perfect circle. Cook 3 minutes or so on
each side until the pancakes are golden
and cooked through.
Note: As lathe batter sits, it becomes
more "watery" Stir each time before you
use the batter.
Drain the latke well on paper towels
or on flattened, paper grocery bags
placed over baking sheets. Taste for
seasoning, adjust salt and pepper and
make the latkes until the potato mix-
ture is gone. If you must add more oil,
do it when the skillet is empty. Never
pour new oil onto cooking lathes — it
makes them greasy. Serve with lots
of applesauce or sour cream. Makes 8
servings.
Root Vegetable
Potato Lathes
makes them greasy. Serve with lots
of applesauce or sour cream. Makes 8
servings.
Apple Sauce
Apple sauce is so easy to make and far
superior to anything you can buy in a
jar. Here are some tips and variations to
make ideal applesauce
Use different varieties of your favorite
apples.
Add pears or peaches or other fruits
to your mix (you can use frozen fruit if
you can't find them fresh).
If you don't want to peel your apples
first, process the apples in the food pro-
cessor until smooth (the peel will dis-
appear). Feel free to cut the sugar down
for less-sweet apple sauce or use other
sugars or even Nutrasweet if desired.
If you decide to microwave the fruits
(10 minutes — or more — on high in
covered dish (no water needed) — cool
and mash with a fork or potato masher.
Make your applesauce using a slow
cooker or crock pot — cook for 4-5
hours on high.
3 pounds apples — peeled, cored
and chopped
1 cup water
i/2 cup sugar
1 Tbsp. lemon juice
2 tsp. ground cinnamon, optional
Peel, core and cut apples into large
chunks. Place the apples, water, sugar
and lemon juice in a large saucepan.
Bring to a boil, reduce heat to simmer
and cook for about 30 40 minutes,
until tender. Transfer to a bowl or food
processor and mash or puree to desired
consistency. Add cinnamon and stir
well.
Serve warm or cold. Makes 12 or
more servings.
1 pound russet potatoes, scrubbed
V2 pound parsnips, scrubbed
V2 pound turnips, peeled
1 cup finely chopped onions
2 large eggs
2 Tbsp. flour or more (you may
need to add flour as needed)
1 V2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Cut the vegetables into 1 1/2-inch
chunks. Grate the vegetables (by hand
or a food processor, using the large
holes). Working quickly, transfer the
vegetables to a large bowl and add all
the ingredients and stir well.
Cheese Fondue
In a large skillet, heat V8 -inch of oil
1 pound shredded Swiss cheese
until very hot but not smoking. Make
1 pound shredded Gruyere cheese
a test pancake by dropping a heaping
V4 cup flour
tablespoon of the potato mixture into
2 cups good dry white wine
the skillet. Using a spoon or spatula,
1 tsp. minced garlic
form the mixture into a circle shape.
2 tsp. fresh lemon juice
Don't worry if your pancake is not a
Salt to taste
perfect circle. Cook 3 minutes or so on
1/2 tsp. ground nutmeg
each side until the pancakes are golden
Stuff for clipping: cut raw vegeta-
and cooked through. Note: As lathe bat- bles, fresh fruit, good quality French
ter sits, it becomes more "watery:' Stir
baguette chunks, crackers, etc.
each time before you use the batter.
Combine the cheeses in a large bowl.
Drain the latkes well on paper towels
Add the flour and toss well. Set aside.
or on flattened, paper grocery bags
Bring wine to a boil in a medium
placed over baking sheets. Taste for
saucepan. Reduce heat to simmer, add
seasoning, adjust salt and pepper and
cheeses, a little at a time, stirring well
make the latices until the potato mix-
after each addition. Stir in the lemon
ture is gone. If you must add more oil,
juice. Stir in the garlic and seasonings.
do it when the skillet it empty. Never
Keep warm in a fondue pot and serve.
pour new oil onto cooking lathes — it
Makes 8 servings. Fi
-