Sales: 1 (888) 265-5829
Service Representative's Section
Jovi and Robert from our service department will be giving us a variety of information. Check in often.
Jovi and Robert from our service department will be giving us a variety of information. Check in often.
Tech Tip:
The only items that need to be replaced on a regular basis are the spark plugs and certain filters such as the air filter, fuel filter, and some emission control filters. When the spark plugs are replaced the technician should check the ignition wires and the cap and rotor if your car has them. Some new cars are even equipped with platinum tipped spark plugs some of which last for 100,000 miles!
The only items that need to be replaced on a regular basis are the spark plugs and certain filters such as the air filter, fuel filter, and some emission control filters. When the spark plugs are replaced the technician should check the ignition wires and the cap and rotor if your car has them. Some new cars are even equipped with platinum tipped spark plugs some of which last for 100,000 miles!
Prior to 1975, a tune up consisted of replacing the plugs, points and condenser; then setting the timing, adjusting the carburetor and checking or replacing the cap, rotor, wires, gas filter, PCV valve and a host of other replaceable maintenance items. Today, computerized cars with electronic ignitions eliminate the points and condenser and adjust themselves at the rate of ten times per second.
 Cooking with Richmond Columbia Chrysler |
Monterey Jack Fish Cakes:
Dipping Sauce:
1/2 c (125 ml) low fat Ranch dressing
2T (30 ml) shredded Canadian Monterey Jack
Fish Cakes:
1lb (500 g) skinless fish fillets (such as haddock, sole, or cod), fresh or thawed
3/4 c (175 ml) shredded Canadian Monterey Jack
1/2 c (125 ml) dry bread crumbs
1/4 t (1 ml) each salt and pepper
1 egg
1 green onion, thinly sliced
2 t (10ml) butter
Preparation & Cooking:
Dipping Sauce: in a small bowl combine Ranch dressing and Monterey Jack. Cover and refrigerate until ready to serve.
Finely chop pat-dried fish and place in a medium bowl. Add Monterey Jack, bread crumbs, salt, pepper, egg, and green onion, mixing well. With damp hands, shape by heaping 1/3 c (75 ml) into eight patties, each about 1/2 inch (1cm) thick.
In a large non-stick skillet, melt butter over medium heat. Cook patties, turning once, for about 10 minutes, or until golden and fish is opaque.
Serve with dipping sauce.
Salsa Rouge:
Dipping Sauce:
1/2 c (125 ml) low fat Ranch dressing
2T (30 ml) shredded Canadian Monterey Jack
Fish Cakes:
1lb (500 g) skinless fish fillets (such as haddock, sole, or cod), fresh or thawed
3/4 c (175 ml) shredded Canadian Monterey Jack
1/2 c (125 ml) dry bread crumbs
1/4 t (1 ml) each salt and pepper
1 egg
1 green onion, thinly sliced
2 t (10ml) butter
Preparation & Cooking:
Dipping Sauce: in a small bowl combine Ranch dressing and Monterey Jack. Cover and refrigerate until ready to serve.
Finely chop pat-dried fish and place in a medium bowl. Add Monterey Jack, bread crumbs, salt, pepper, egg, and green onion, mixing well. With damp hands, shape by heaping 1/3 c (75 ml) into eight patties, each about 1/2 inch (1cm) thick.
In a large non-stick skillet, melt butter over medium heat. Cook patties, turning once, for about 10 minutes, or until golden and fish is opaque.
Serve with dipping sauce.
Salsa Rouge:
1 red bell pepper, roasted, peeled,
seeded, and diced
1 cup diced ripe tomato
½ cup chopped, oil-packed sun-dried tomatoes
1/3 cup chopped fresh basil
2 to 3 tablespoons red wine
vinegar
2 to 3 tablespoons extra virgin olive oil
Salt to taste
Pinch
of sugar to taste
Combine all ingredients and let stand for 30 minutes. Serve.
From our Admin Department
Website by Dealer.com
Columbia Chrysler Dodge Jeep Ltd.
5840 Minoru Boulevard
Richmond,
BC
V6X2A9