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at

r 3426 E. West Maple Rd. at Haggerty Rd. (248) 926-9555

LB. of Sable $32.99

LB. of Lox $16.99

Deli Tray for 10 $8.99 per person
II
Dairy Tray for 10 s16.99 per person :

expires 7/27/15

Both include fruit

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a

I r L
O X OR SABLE $9 991
1 SPECIAL
APPETIZER
1 FOR TWO $11499::
moires 1/27/15
i L INCLUDES FREE COFFEE

I Any Salad with two

I

bowls of soup

expires 1/21/15 .1SOUP, SANDWICH $ 1 1 991
N
1
DRINK
$3991:AND
wires 1/21/15
'BREAKFAST

1.

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1 Two-eggs, hash browns, choice

IISIEOEL'S
HOMEMADE $8991
1
r
wDires 1/21/75_ 1
.. CHOPPED LIVER
:
ILOX OR SABLE $ 1 99 .r ; I 1 BEEF STEW FOR 2 $11
a
991
1 FOR TWO

'SPECIAL

`of meat & toast. 7 days a week

Favorite Asian flavors.

expires 1/21/11

" INCLUDES SOUP
SALAD

INCLUDES FRESH
FRES
I FRUIT AND COFFEE

111.

expires 1 /21 /15 11 0R

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✓

W

I

hile I believe
it's difficult
for Americans
to make authentic Asian
food, I have some recipes
for favorites that still taste
pretty darn delicious.
They're sweet, tart, tangy
and full of flavor.

I

expires 1/21/15

:LB. OF CORNED BEEF $1699:: 1 DOZEN $1199:

:1 DOZEN LATKES

, ILATKES

expires 1/21/75

expires 1/21/15 1

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4

'1 LB of any Meat, 4799
Lamb Chop Dinner $11 99
1
I I LB of Coleslaw,
' 1 Oven Roast Salmon Dinner $9
$999 i : LB of Potato Salad,
Includes potato, vegetable, soup or salad
I
II LB of Rye Bread
expires 1/21/15 +`
eLcrires 1/21/15 1

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$11 . 00 Purchase of
$10.00
or more

o n

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I Not valid with any other offer. Not valid on breakfast specials.:
With coupon. Exp 2/15/15
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.00

Purchase of $20.00 or more

Not valid with any other offer. Not valid on
breakfast specials. With coupon.

Exp 2/15/15

L

Party Coterie
Open days 0 EECn it:11 breakfast

and dinner

wwwleosconevis and.com

•

0 _1, 11 _19

Combine salad ingredients in a large
bowl.
Whisk together the dressing ingredi-
ents in another bowl, and pour over the
salad. Toss well.
Makes 6-8 servings.

$2

: OFF

OVER $10 PURCHASE

11,

IL. CHINESE FOOD • CARRY OUT

WE DELIVER

OPEN 7 Days a Week

Mon-Thur 11am-10pm I Fri & Sat 11 am-11 pm
Sun Noon-9:30pm

GRAND OPENING

26044 W. 12 Mile Rd.
Southfield, MI 48034
248.352.7511

46

Oak Park location
9 Mile & Coolidge
248.547.4663

•

Limit one. Exp. 1.31.15

$5
: OFF

I

•
•

OVER $20 PURCHASE

Limit one. Exp. 1.31.15

•

• $12 1.

: OFF

OVER $40 PURCHASE

•

Limit one. Exp. 1.31.15

NAPA BEAN-SPROUT SALAD
WITH BASIL, CILANTRO
AND SRIRACHA LIME-
VINAIGRETTE
The key to this salad is to shred the cab-
bage and bok choy as thin as in a slaw.
6 cups shredded Napa cabbage
(Chinese cabbage)
4 cups shredded bok choy
2 cups mung bean sprouts
1 cup shredded carrots
1 red bell pepper, chopped
1 cup packed fresh cilantro leaves
% cup packed basil leaves, cut into
thin strips
1 cup chopped scallions, white and
green parts
salt and pepper to taste
Dressing
% cup fresh lime juice
% cup vegetable oil
2 Tbsp. red wine vinegar
% cup soy sauce
% cup brown sugar
1 Tbsp. grated orange zest
2 tsp. Sriracha sauce

ORANGE-GINGER CHICKEN
1% lbs. boneless and skinless chicken
breasts, cut into thin strips
3 /4 cup cornstarch
% cup vegetable oil
Sauce:
1 Tbsp. sesame oil
1 tsp. minced garlic
1 Tbsp. minced fresh ginger
% tsp. red pepper flakes
% cup orange juice

2 Tbsp. orange marmalade
1 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
Garnish:
fresh chopped scallions
fresh chopped red bell pepper

Toss the chicken with the corn-
starch. Set aside.
Heat the oil in a wok or large
skillet. Add half the chicken, and
cook on all sides until crispy.
Transfer to a plate, using tongs,
and cook remaining chicken. Transfer to
the plate. Set aside.
Add the sauce ingredients to the empty
pan, and bring to a boil. Cook for 1 min-
ute. Add the chicken, and cook the chick-
en in the sauce, turning it in the pan until
coated and the sauce becomes syrupy.
Serve hot over cooked white rice, sprin-
kled with scallions and red pepper.
Makes 6 servings.

GARLIC AND VEGETABLE
FRIED JASMINE RICE
5 Tbsp. vegetable oil, divided
2 large eggs, beaten in a bowl with a
fork or whisk
1 large red bell pepper, diced
1 cup chopped onion
1 cup '/4-inch diced carrots
2 Tbsp. minced garlic
3 cups cooked jasmine (or basmati)
rice
% cup frozen sweet green peas,
thawed
% cup soy sauce
1 cup scallions, white and green parts
salt and pepper to taste

Heat 1 Tbsp. of the oil in a large non-
stick skillet or wok at medium-high heat.
Add eggs and cook, stirring until just
cooked through. Transfer to a bowl, and
set aside.
Add 2 Tbsp. oil to the skillet or wok
Add the red bell pepper, onion, carrots and
garlic, and cook until the vegetables are
softened. Add to the eggs, and set aside.
Add remaining oil to the skillet or wok,
and add the rice. Cook, stirring frequently,
until some of the rice is beginning to color.
Add the eggs, cooked vegetables, peas
and soy sauce. Stir and cook through. Add
scallions and the salt and pepper to taste.
Makes 6 large servings.

All recipes © Annabel Cohen 2015; annabelonthemenu@gmail.com .

January 8 • 2015