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second deli sandwich
must present coupon • coupon expires 12/31/02
Beanie's Deli
248.626 7393
(corner of
fax
-
33214 W. 14 Mile. West Bloomfield lunch delivery available
14 & Farmington
(240626.0216
Since
1986
71-fer BEAN DUDE
STEVEN TARNOW, C.R.
(248)
626-5603
PREFERRED
BUILDING CO.
-
Fax 248-932-0950
Residential & Commercial Remodeling
Building Quality Into Every Project With Unmatched Personal Service.
9/27
2002
92
Featuring Andersen Windows
NA
RI®
====
Licensed & Insured
most edge (this is the "glue" that
holds the sandwich together), leaving
a 1-inch border on the side edges.
Lay one-fourth of the sliced
smoked salmon over the bottom half
of the lavash, leaving a 1-inch border
on the sides. Arrange one-fourth of
the remaining ingredients over the
bottom half of the lavash (the ingre-
dients will "fill up" the other half
when you roll).
Starting at the edge of the tortilla "
closest to you, begin to roll up the
tortilla, enclosing the filling. Roll
tightly, but not too tightly, or the fill-
ings will spill out of the top of the
lavash or the lavash may tear. Practice
will help you determine the perfect
roll.
Set the sandwich aside, seam side
down. Repeat with the remaining
lavash and filling. Cut wraps on a
slight diagonal into 3-inch-thick
slices and serve chilled or at room
temperature.
Makes 4-6 servings.
ASIAN HOISIN CHICKEN
ROLLUPS
1 T. peanut or vegetable oil
1 1/2 pounds boneless and skinless
chicken breast halves, cut into 1-
inch wide strips
2 t. minced garlic
1 cup thin sliced red bell pepper
1/4 plus 1/2 cup. Hoisin sauce
3 cups chopped scallions, white
and green parts
-1 t. hot red-pepper sauce, such as
Tabasco
2 t. sesame seeds, any kind
6 flour tortillas (about 8 inches or
larger in diameter)
2 cups shredded Romaine lettuce
Fresh lime or lemon wedges, gar-
nish
Heat oil in a large, nonstick skillet
over medium-high heat. Add the
chicken, garlic and red bell pepper,
and saute until the chicken is white
on all sides.
Stir in 1/4 cup Hoisin sauce and
cook, stirring to coat the chicken
well. Add the scallions, red-pepper
sauce and sesame seeds and saute
until chicken is cooked through, a
minute or so more.
Lay tortilla on a clean flat surface.
Spread a small amount of the remain-
ing 1/2 cup Hoisin sauce on the
uppermost edge of the tortilla (this is
the "glue" that holds the sandwich
together).
Arrange one-sixth of the lettuce
over the bottom half of the tortilla
(the ingredients will "fill up" the
other half when you roll). Spoon one-
eighth of the chicken filling in a line
close to the edge closest to you.
Starting at the edge of the tortilla
closest to you, begin to roll up the
tortilla, enclosing the filling. Roll
tightly, but not too tightly, or the fill-
ings will fall out of the top of the tor-
tilla or the tortilla may tear. Practice
Will help you determine the perfect
e
roll Set the sandwich aside, seam side
down. Repeat with the remaining tor-
tillas and filling. Cut the tortillas in
half and serve with lemon wedges on
the side.
Makes 6 servings.
.
ROAST BEEF, CARAMELIZED
ONION AND HORSERADISH
.WRAPS
Caramelized onions:
1 T. olive oil
2 cups thin sliced Spanish onion
1 T. brown sugar
Roll-ups:
1/4 cup fat-free mayonnaise
2 T. white horseradish, or more to
taste
8 large leaves Bibb lettuce
4 12-inch-diameter whole-wheat
lavash
12-16 ounces thinly sliced roast
beef
1 large tomato, sliced thin
1 roasted red pepper, cut into strips
Make the caramelized onions: Heat
oil in a large skillet over medium-
high heat or over a hot grill.
Add the onions and cook, stirring
frequently, until the onions are very
soft, about five minutes. Add the
sugar and cook for several minutes
more. Stir frequently until the onions
are golden.
Make the filling-• Combine mayon-
naise and horseradish in a small bowl.
Stir well. Set aside.
Lay lavash on a clean, flat surface.
Spread one-quarter of the mayonnaise
mixture over the lavash to the upper-
most edge (this is the "glue" that
holds the sandwich together), leaving
a 1-inch border on the side edges.
Lay 2 leaves of lettuce over the
lavash. Layer one-fourth of the roast
beef over the bottom half of the
lavash, leaving a 1-inch border on the
sides. Arrange one-fourth of the
remaining ingredients over the bot-
tom half of the lavash, including the
caramelized onions (the ingredients
will "fill up" the other half when you
roll).
Starting at the edge of the tortilla
closest to you, begin to roll up the
tortilla, enclosing the filling. Roll
tightly, but not too tightly, or the fill-