Page 6-B The Herald Kitchen Continued From Page 1-B and square in shape. Cut each flattened thigh into four pieces and (dace in a shallow pan. Pour soy sauce over chicken, cover, and marinate for 10 minutes in the refrigerator. In a shallow bowl, mix corn starch and ginger. Add chicken, one piece at a time, dredging to coat. In large frypan, place oil and heat to medium temperature. Add chicken and cook turning to brown on both sides, about 5 minutes. Remove chicken from frypan and drain on absorbent paper. Serve hot or cold with dip. For dip mix together *6 cup chili sauce, 2 tablespoons pineapple preserves and one teaspoon soy sauce. Serve with chicken chips. (Note: To bone chicken thigh, {dace thigh on cutting board, skin side down and cut along thin side, joint to joint. Cut meat from one joint ; then pull or scape meat from bone. Cut meat from opposite joint.) If the temperature rises and you decide to serve < lunch right in your air conditioned family room, make the main course chicken salad, but do it a little different. Recently we gave a recipe for the combination of chicken with fruit in a salad. How about making it with vegetables this time? Serve it with some of those new Nabisco Better Cheddar Snack Thins. They’re yummy crisp. BLT Chicken Salad >2 lb. bacon slices, about 10 slices 2 cups diced cooked chicken or two cans chunk style chicken, drained 2 medium tomatoes, seeded and coarsely chopped 2 small zucchini, halved lengthwise, then sliced crosswise 1 cup fresh or canned bean sprouts 1 medium avocado, peeled and sliced lemon juice lettuce leaves Cook bacon until crisp; drain slices on paper towels, crumble, reserving 2 tablespoons for garnish. In medium bowl, combine bacon, chicken, tomato, zucchini and bean sprouts Slice avocado thinly , brush with lemon juice to prevent discoloring. Line 4 in dividual salad plates with lettuce leaves. Spoon salad mixture in center of each plate; surround each with avocado slices; cover with plastic wrap; refrigerate until serving time. Dressing * 2 cup vegetable oil 1,4 cup tarragon or white wine vinegar * 4 cup parsley 2 teaspoons Dijon-style mustard 1 teaspoon salt >4 teaspoon ground black pepper In small bowl or glass container combine oil, vinegar, parsley, mustard, salt and pepper Beat or shake to blend well. Refrigerate until serving time. Pass dressing separately with BLT Chicken Salad Ice cream, of course, is the perennial favorite dessert but there are times when a different dimension to its smooth creaminess would be welcome. Make some Crunchy Ice Cream Balls. Crunchy Ice Cream Balls 1 qt. vanilla ice cream lVi cups crushed TEAM flakes cereal < cup chopped peanuts or chopped blanched almonds 1 « cup flaked coconut 2 tablespoons honey Line cookie sheet with wax paper. Using Ms-cup ice cream scoop, shape 8 ice cream balls; set on cookie sheet; place in freezer. In medium bowl, combine cereal, peanuts or almonds and coconut; stir in honey until mixture is evenly coated. Working quickly with one ball at a time, coat all sides with cereal mix ture, pressing to adhere. Return each to freezer until serving time. To serve place icecream balls in individual dessert dishes; stand fresh strawberry slices around edges of dishes, if desired. buschkeT- peps SPECIALS E & *l* EVERYDAY LOW PRICED etnas $169 cm.»a IpEPSII • PRICES OOOD THRU SAT., JULY 2STH • NONE TO DCAIfRS •Wl RESERVE THE RIOHT TO UMIT QUANTITIES • COPYRIGH T 1 981, WINN-DIXIE STORES, INC. TIDE BBgSiji ASTOR raE-jgl ICE CREAM |fMBl DETERGENT KM DETERGENT VnggA COFFEE ll OO 159 CTN ‘ J I I WITH $7.50 OR MORE ORDER (UMIT ONE Off YOUR CHOICE)! ."ill 4> 00 O'- f.Oftt OROSt: (UMITONE) J I \«ii nzas ■ ■■ -.it-vannA in» • MM—r ~*MORTON Y \ DUKE’S 1 l||sfll| DUNCAN HINES T POT PIES [9] MAYONNAISE IH uyer CHARCOAL • CHICKEN • TURKEY • BEEF j MAY onn»I« WIATUNNAIdC I H CAKE MIXES I • MACARONI ft CHEESE • SPAGHETTI ft MEAT 119 I-T Vox W SIZE I WITH $7.50 OR MORE ONCER (LIMIT ONE) f** i 1 r. -OZ CANBIUFBAY HR FRESH PACKEO $ | 4’> . . r sjj 4 9 h wi.o tuna 77c kosher dills o. u cm-., EGON FARMS 14-02. HA2ELNUV. _y*&Ul*«£kfcraZ*. - ~ OZ. CARROT OR 17-02. OATMEAI. 7V-OZ. BOX KRAFT / TplMfr-" PPLESAUCt 4k Q I THRIFTY MAID DINNER £ 7 js ■ vm/«*> ' iio2>u»Nie greens -Vjl • 10'i-OZ. CAN HOT DOO CHIU UIWWCn 1.4 C O. M.X •>« - -5-OZ FRESH BIACK ‘A W L ' • 16-01 CAN CUT GRfEN BEANS I»1i 01 GREtN IIF. '*i EYE PEAS ■ Al\L am . 16-OZ. CAN BEETS z . J * R^ mce $ I |*Y6-0> white iSOZ.SUCED SALAD CUBES 11 -r-iA,o” sakrots OZ PKG. •SPANISH “VOIID CHOICF' 1 ,)| tomatoes BENCH* ITALIAN •JRIEfOAL TUUKCTWIUt ! „„ ~vcr is-oz. BTt. DEEP SOUTH i ’'C:i. - 10ICP .«AA IRD SEYE $lO9 BBQ SAUCE O il $lO9 EIOE 1- CANS J 32-OZ. BTL LILAC UOUIO ril ? I J V , v DETERGENT jV‘ Vwße-B*.. ■ —■/ M-JW *r •■m.TF y r ASA T T2-OZ. BOX GENERAL MILLS ... WfiViV INSECt'kILLER *1” RAISINS H l9 GO, ..£n C.maHAMS H 35 rv v w? ~ I gj; PIXIE DARUNG [jrA TOOTHBRUSHES • A eODY I r-CNniT| E ON6B I fj }£t buttermiuc f ~ : . THE CHOWAN HERALD T 'mu>rtay. July 23, 1981