Dick or,M. s ~ GATEWAY CHEVROLET Your General Motors Car & Truck Maintenance Center Serving Our Community For Over 30 Years! Food YOUR BODY SHOP HEADQUARTERS! • Free estimates while you wait • We repair all makes & models cars & light trucks • We work wiht all insurance companiesand will personally assist you with your claim • State-of-the-artbody & paint equipment • Factory trained & certified technicians • Certified & direct repair for most major insurance companies BIG SUMMER SAVINGS FREE Courtesy Car with Repairs Over U48162441500 get e1U OFF Service Department, Body Shop and Parts Hours: Mon. & Thurs. 7 am to 8 pm; Tues., Wed., Fri. 7 am to 6 pm 640SE0 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-