24111 Civic Center Drive • Southfield • Michigan • 48034
using the water or stock along with
the lemon and lime juices in place of
the plain water that's called for on the
package instructions. Serve the
salmon on top of the couscous.
Spoon additional vinaigrette with
apple slices over the top. Garnish
with parsley. Serves 4.
PORTABELLA
MUSHROOM BURGERS
Marinade:
1/4 cup soy sauce
1/4 cup olive oil
1/2 cup red wine vinegar
2 T Worcestershire Sauce
1/4 tsp. liquid smoke
3 minced garlic cloves
1/4 tsp. black pepper
Hot sauce to taste
2 large portabella mushroom caps
2 large hamburger buns
2 slices cheese (Swiss or Muenster)
Optional Toppings
Tomato
Lettuce
Green onions
Avocado
Green chilis
Mayonnaise
Wk.
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before May 31st and receive the
13TH MONTH
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For more information
Please call Donna at 248-352-0208
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status in the admission or access to or treatment, or employment in its programs and activities.
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EVERY PIECE IS A WORK OF ART.
An exclusive presentation of brilliant
hand blown crystal.
High design. Superb quality. Available at Sherwood.
In a bowl combine all the marinade
ingredients together. Place each
mushroom in another bowl, gill
side up. Pour 1/2 of the marinade
over each mushroom, pouring a lit-
tle in the bottom of the bowl first,
to wet the upside down cap, and
the remainder into the upturned
cap. Marinate for 5-10 minutes. Do
not marinate longer as the mush-
rooms will absorb too much mari-
nade.
Grill mushrooms on a wood or
charcoal fire, or in a hot skillet on
the stovetop, or under a broiler. 2-3
minutes per side will usually do, or
until the mushrooms are browned
and tender, If you like, melt a slice
of cheese on top during the last
minute or so of cooking. Serve on
burger buns with toppings of your
choice. Serves 2.
Oifts
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(most mfrs)
Complimentary Gift Wrapping
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FINE DESIGNER FURNITURE • ACCESSORIES • GIFTS
6644 Orchard Lake Road at Maple
West Bloomfield • 248 855-1600
Mon-Thur 10-9 Tue-Wed-Fri-Sat 10-6
Sun 12-5
4e,
Call The Sales Department (248) 354-7123 Ext. 209
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