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BUSCWS

t7pes4 re.evajakier

ROLLED STUFFED OMELET

Great for a crowd because you can
make up to a day before and chill
until just before serving. Each omelet
serves about 6-8 people if you're
serving other foods as well.

12 large or extra-large eggs
2-4 Tbsp. butter
3 cups "mix-ins" (raw or cooked
minced vegetables, shredded
cheeses, diced cooked meats — or
anything you like in your omelets)
salt and pepper to taste

Loosely lay 2 layers of foil, each
about 20-inches long, over a cookie
sheet, and spray with nonstick cook-
ing spray. Set aside.
Beat or whisk eggs well in a
medium bowl. Melt butter or
margarine in a large nonstick skillet
over medium high heat. Pour half
the egg mixture into the skillet and,
with a rubber spatula, move eggs
from edges, tilting pan to cook the
raw egg. Cook until eggs set, about
2 minutes. Loosen the eggs around
the edges, and carefully slide eggs

from the skillet onto one end of the
foil-lined cookie sheet (leave about
4 inches on the end — you will need
it later).
Make the rest of the eggs in the
same fashion, and place next to the
first omelet, overlapping them about
2-3 inches. Your cookie sheet will
look like it has one large odd-shaped
pancake on it.
Spoon your filling mixture down
the center of the omelet and, with the
foil as a guide, fold over the omelet
on one side and then the other to
make a large "cigar" shape. Fold the
foil over the omelet to enclose it
completely, and make two "handles"
out of the foil on each end.
Heat in a 300-degree oven for
10-15 minutes before eating, or keep
warm in a 250-degree oven for up to
an hour.
To serve, unwrap the foil, and roll
the omelet onto a serving platter,
seam side down. Season with salt
and pepper to taste, and garnish
with shredded cheese if desired.
Serves 6 to 8.

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ppotato cake and

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BUSCH'S

buschs.com/MyWay

17- 1/es4 re-o-dinewtiet

WEST BLOOMFIELD

FARMINGTON HILLS

W. 14 Mile at Farmington
248-539-4581

Grand River Avenue at Drake
248-427-7400

Visit www.buschs.com to find all 15 convenient locations.

A FAMILY OWNED MICHIGAN COMPANY SERVING YOU.

-

1797920

GARLIC- AND THYME-ROASTED NEW POTATOES

21/2-3 lbs. small new potatoes,
scrubbed but unpeeled, cut into
halves
'4 cup olive oil
1 Tbsp. minced garlic,
2 Tbsp. fresh thyme leaves
1 Tbsp. kosher salt
'/2-1 tsp. coarsely ground black
pepper

Preheat oven to 400 degrees. Toss
all ingredients together in a large
bowl. Spread the potatoes in a shal-
low baking pan (disposable alumi-
num pans work great) in a single
layer (you may need two pans). Roast
the potatoes about 40-50 minutes,
carefully turning them occasionally
with a spatula, until tender. Serve
hot. Makes 6 servings.

Inlet Sushi

Japanese Restaurant

Salad:

8 cups chopped Romaine lettuce
'/2 cup shelled pistachios (salted
or not)
'/4 cup very thinly sliced red or
Bermuda onion
2 sweet grapefruits, divided into
sections, or about 11/2 cup jarred
grapefruit sections
2 h cup crumbled good-quality
blue cheese, any variety
1 ripe avocado, diced

2 0 F F

DAILY SPECIALS

EVERY DAY SPECIAL
$7.99 Bento Box & Sushi lunch
TUESDAYS
Chef's Special
Rolls & Tempura Rolls 50% off
THURSDAYS
All-You-Can-Eat Lunch $9.99
Dinner 50% off all Chef's special rolls
SATURDAYS
Hometown & Tempura Rolls

AVOCADO-AND-GRAPEFRUIT ROMAINE SALAD
WITH GRAPEFRUIT VINAIGRETTE

Dressing:
1/4 cup fresh grapefruit juice
% cup white-wine vinegar
'/2 cup extra virgin olive oil
2 Tbsp. dried parsley flakes
1 tsp. fresh ground black pepper
salt to taste

Open 7 Days a week
Mon-Sat open at 11
Sunday open at 4

Make dressing: Combine all

I Your total food bill I

Not good with any other offer or coupon & daily'
specials Expires 2/15/13

50% off

33214 W. 14 Mile
at Farmington Road
West Bloomfield MI 48322

Delivery and online ordering
wwwwbninja.com

248-737-4188 1794100

ingredients in a jar with a tight-
fitting lid, and shake well. Chill until
30 minutes before using.

Prepare salad:

Just before serving, combine all
ingredients in a large bowl. Shake the
dressing well, and start by adding I A
of the dressing to the salad. Use your
clean hands to gently toss the salad,
adding more dressing if needed.
Serve the salad immediately in a
salad bowl or on individual plates.
Makes 6 servings.

r

A Family Diner
Serving Breakfast, Lunch & Dinner

(248) 682-3400
4170 Orchard Lake Rd.

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$300

off

any bill $18 or more

(w/coupon only)

.1

(near Pontiac Trail)

All recipes © Annabel Cohen 2013;
annabelonthemenu@gmail.com.

Orchard Lake, MI 48323
Monday - Sunday
Tam - 10pm

Exp. 1/16/13

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VISA

DISCVER

January 3 • 2013

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