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 • • 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.