• Homemade Soups
• Coney Specials
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& Dinner Specials
the beans. Serve at room temperature.
Makes 8 servings.
ROASTED BEET SALAD WITH
FETA AND OLIVES
8 large beets, peeled (wear gloves) and
cut into 1-inch chunks
1/4 cup Balsamic vinegar
1/2 cup shredded fresh basil leaves
1 cup crumbled feta cheese
1 cup pitted Kalamata olives, chopped
1 yellow bell pepper, chopped fine
kosher salt and pepper to taste
Preheat oven to 400E Toss the cut
beets with olive oil and arrange in a
roasting pan or disposable aluminum
pan (be sure the pan is large enough to
spread the beets so they are not piled
high). Roast the beets, uncovered, for 30
minutes, turning once or twice.
Remove from oven and cool com-
pletely before adding remaining ingredi-
ents and tossing well. You may serve the
salad alone, as a side dish or over a bed
of-greens. Makes 8 servings.
ASIAN CABBAGE SALAD WITH
SESAME SOY VINAIGRETTE
Everybody's favorite. The dressing
should be sweet and pungent, so be sure
to taste it and add more sugar or vinegar
1/2 cup red wine vinegar
1/4 cup olive oil (not virgin or extra
2 T sesame oil
1/4 cup soy sauce
1/2 cup sugar
2 T sesame seeds
1 large head Napa or Chinese cabbage
(about 2 pounds), shredded thin
1 bunch scallions, white and green
4 packages ramen noodles, uncooked
and crushed (Discard the flavor pack-
1 cup sliced or slivered almonds
1/2 cup sesame seeds
3 T vegetable oil
Make the dressing: Put all dressing
ingredients in a jar with a tight-fitting
lid and shake well to combine. Adjust
seasonings to taste.
Note: Vinegars and soy sauces differ
in potency so adjust the vinegar or sugar
to taste. The dressing should be sweet
and salty. Set aside until ready to use.
(Dressing is good for at least one
Make crunchy topping: Combine
crushed noodles, almonds and seeds.
Toss with oil. Spread on a cookie sheet
and bake at 350F. for about 10-15 min-
utes, stirring occasionally, or until
Assemble salad: Toss the Napa cab-
bage and scallions with - about 1/2 cup of
the dressing. Add more dressing to your
taste. (You will not use all the dressing at
once). Add half the crunchy topping
and toss well. Sprinkle with more
crunchy topping and serve. Makes 8
Variation: Add Chinese vegetables to
the salad for even more variety and
attractiveness to the salad — slivered red
or yellow bell peppers, shredded carrots,
bean sprouts, pea pods, bok choy, celery,
sliced mushrooms, etc.
FRUIT AND CHICKEN
SALAD WITH WALNUTS
2 pounds boneless and skinless chicken
breast; grilled or boiled, cut into 1/2-
3 cups 1/2-inch diced apple, any vari-
ety, peeled or not
1 cup dried cranberries, golden raisins,
blueberries or cherries
1 cup chopped celery
1 1/2 cups chopped walnuts, lightly
1/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
3 T mayonnaise
3 T dried parsley flakes
1 T dried tarragon or 3 T. fresh tar-
1/2 t. ground cayenne pepper
kosher salt and pepper to taste
Combine all ingredients and toss well.
Adjust seasonings to taste. Can be made
up to 1 day ahead. Serve alone or on a
bed of greens. Makes 8 large servings.
• Homemade Sandwiches
vet eat 2acalia#14
1235 S. University
37580-W. 12. Mile Rd.
154 S. Woodward Ave.
Laurel Park Mall
(37622 6 Mile Rd.)
6527 Telegraph Rd.
(Middlebelt & 1-96)
in Brighton Square
1735 Canton Center Rd.
Commerce & Carrol Lk. Rd.
13 Mile Rd. & Woodward Ave.
30422 Milford Rd.
47830 Grand River Ave.
(Grand River & Beck Rd.)
1 Sheldon Rd.
(Sheldon at 5 Mile Rd.)
Downtown Royal Oak
26?4r1034rolrIc1 1 Rd.
(The Heights Plaza)
Comerica Park Stadium
15647 W. 9 Mile
at Greenfield Rd.
3999 Center Point Parkway
512 N. Main
3u985 Imhard Lake Rd.
(between 13 &.14 Mile Rd.)
9845 Telegraph Rd.
4763 Haggerty Rd.
(Pontiac Trail &
Hercules Family Restaurant -
33292 W. 12. Mile Rd. • Farmington Hills
% TOTAL BILL
OFF With This Coupon
Expires 06/30/04. Not good with any other offeit.:
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4301 Orchard Lake Road • West Bloomfield • Crosiwinds Plaza