Health & Fitness
FOOD
Contacting HealthCall is the
First Step to Maintaining
Quality Life at Home
Call 1-800-991-9933
Happy Summer! from page 33
Home Health Care and Private Duty Nursing Services
At HealthCall, we provide a wide range of home care and private duty services
to patients throughout Michigan, including:
•
•
Skilled Nursing Care
Physical Therapy
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•
Occupational Therapy
Speech Therapy
•
•
•
•
Post Surgical Care
Diabetic Teaching
Stroke Rehabilitation
Medical Social Work
Accepted payment includes private pay, long term care policies, private insurance plans, no
fault auto insurance, workman's compensation, Medicare, and Medicaid.
Every HealthCall employee must pass pre-employment skill level assessments
as well as thorough background and reference checks.
lislealthCall
A C -1AF-*
wwvv.healthcallhomecare.com
Toil Free: 800.991.9933
$1. 0 0
Off
I Purchase of $10.00
or more
Not valid with any other offer
Not valid on breakfast specials
I With coupon
I Exp 9/30/10
II
Creamy And Tart
Cole Slaw
6 cups finely shredded green
cabbage
2 cups chopped parsley
1 red bell pepper, minced
1 /2 cup mayonnaise
2-4 Tbsp. red wine vinegar
1 Tbsp. sugar
1 /4 tsp. ground cayenne pepper
Salt and pepper to taste
1 0%
Off
I Purchase of $20.00
Off
Your
II
or more
Not valid with any other offer
Not valid on breakfast specials
I With coupon
Exp 9/30/10
4 cups fresh raw corn kernels
2 cups 1/4-inch diced zucchini
1 cup 1/4-inch diced, seeded
cucumber
1 cup finely chopped onions
1 cup sliced, pitted kalamata
olives
2 Tbsp. pinenuts, lightly toasted
1 /4 cup fresh lemon juice
1 /3 cup extra virgin olive oil
Salt and fresh ground pepper to
taste
Combine all ingredients in a large
bowl and toss well. Cover and chill
until ready to serve, up to a day
ahead. Makes 8 servings.
$2,00
II
Fresh Corn Salad
I like to add some diced avocado at
the last moment for creaminess and
color.
I
Total Bill
Not valid with any other offer
I Not valid on breakfast specials
With coupon
I I Exp 9/30/10
.11 11.
Open 7 days a week for breakfast lunch and dinner
www.leosconeyisland.com
Combine all ingredients (start
with 2 Tbsp. vinegar) in a large bowl
and toss well (it's most efficient to
toss with your clean hands). Adjust
vinegar and seasonings to taste and
chill until ready to serve, up to a day
ahead. Makes 8 servings.
Simplified Carrot Cake
Because this cake is baked in a tube
or Bundt pan (it isn't a layer cake),
it's super easy to prepare. Serve with
or without the icing. If serving the
cream cheese icing, drizzle it over
the cake slices as you serve them.
3 cups flour
$4.99 lunch specials
Monday-Friday 11a.m.- 4 p.m.
Including
Pulled pork sandwich
Pulled chicken sandwich
Boneyard yard burger for 2
Turkey Burger
Mini Greek salad
All come with coleslaw and
potatoes, except the salads
ORCHARD LAKE RD. SOUTH OF 14 MILE
Farmin ton Hills • 851-7000
34
July 8 • 2010
110% OFF
TOTAL BILL
Excluding tax, tip and beverages • With this ad
Dine in only • Expires 08115/10 JN
ermg
Carry-Out
Our Speciality "Low Car
Ribs & Chicken & Lamb Ribs
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 /2 tsp. ginger
1 /4 tsp. ground cloves
1 cup (2 sticks) butter or
margarine, softened
3 /4 cup sugar
3 /4 cup light brown sugar
4 large eggs
1 tsp. vanilla extract
2 Tbsp. lemon juice
2 cups fresh grated carrots
1 cup golden raisins
1 cup chopped walnuts
Icing:
8 oz. (1 package) cream cheese,
softened
1 1/2 cups powdered or
confectioners' sugar
1/2 cup water
1 tsp. vanilla extract
Preheat oven to 325°E Spray a large
tube pan or Bundt pan well with
nonstick cooking spray.
Combine the flour, baking powder,
baking soda and spices in a medium
bowl and whisk well. Set aside.
Combine the butter and sugars
and beat well until creamy. Add
the eggs, one at a time, until each
is incorporated. Beat in the lemon
juice and extract. Gradually beat in
the flour mixture until just incor-
porated. Beat in the carrots, raisins
and nuts.
Transfer the batter to the prepared
pan and bake for 50-60 minutes
until the cake is puffed and golden
and a toothpick inserted into the
cake comes out clean. Remove from
oven and cool. Turn the cake over
onto a serving plate.
Make the icing: Combine the icing
ingredients in a large bowl and mix
well. Chill until ready to serve. 1
hour before serving, stir or mix well
and pour into a small pitcher. Cut the
cake into slices and serve with the
icing drizzled over the top. Makes 16
servings.
Fruit Salad With Orange
Poppy Seed Dressing
Vary the fruits to concoct your own
salad.
4 cups 1-inch-diced pineapple
chunks
4 cups 1-inch diced cantaloupe
or papaya chunks
2 cups halved seedless grapes
2 cups 1-inch diced apples
1 cup orange juice
2 Tbsp. extra-virgin olive oil
2 Tbsp. white balsamic vinegar
2 Tbsp. sugar
1 Tbsp. poppy seeds
1/2 tsp. salt
1 cup strawberries, tops
removed and sliced
1 cup 1/2-inch diced kiwi
Combine all ingredients except
strawberries and kiwi in a large
bowl. Using your clean hands,
toss well. Cover and chill for sev-
eral hours until ready to serve. Just
before serving, add the strawberries
and kiwi and toss well. Serve imme-
diately. Makes 12 servings.