Crispy Chicken, Tender Biscuits
Bake Together in Single Pan
If you like the flavor of crispy fried chicken but don t like*
the mess of making it, try Country Chicken and Biscuits. This
hearty family dinner combines corn flake-coated chicken with
tender biscuits—all in one pan.
The chicken bakes for 40 to 50 minutes before you slide it
over in the pan and add the refrigerated biscuits. As the bis
cuits bake, some of the flavor from the savorv chick
en coating soaks in. making them even tastier.
COUNTRY CHICKEN AND BISCUITS
1/2 cup margarine or butter, melted
1/4 teaspoon salt, if desired
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 1/2 to 3 lb. frying chicken, cut-up
1 1/2 cups crushed corn flakes
7.5-oz. can Pillsbury Refrigerated Biscuits
Heat oven to 400°F. In shallow bowl, combine mar
garine, salt, pepper and garlic powder. Dip chicken
pieces in margarine mixture, roll in corn flakes. Place
chicken, skin side up, in ungreased 13x9-inch baking
dish or pan. Bake at 400°F. for 40 to 50 minutes or until
chicken is tender.
Remove from oven; drain. Move chicken pieces to one
side of baking dish. Separate biscuit dough into 10 bis
cuits. Place in baking dish next to chicken. Return to
oven and bake an additional 13 to 17 minutes or until
biscuits are golden brown. 4 to 5 servings.
Spice Up Meals With
Southwestern Apricot Salsa
Today, everyone's goal is to eat better. But all too often, we give up flavor
for nutrition. With only 40 calories per serving, this Southwestern
Apricot Salsa proves that healthy needn't be boring.
This brightly colored salsa starts with chunks of juicy canned
California apricots. Diced red onion, olive oil and a splash of Iims juice
make it piquant. Southwestern-style seasonings—cilantro, cumin and fiery
jalapeno—are added for authentic flavor.
Serve Southwestern Apricot Salsa with pilled or broiled poultry and
fish. For a complete meal that is low in calories and fat, add a crisp green
salad, steamed rice and sliced pineapple for dessert.
Besides their delicious flavor, apricots are packed with Vitamin A and
potassium. They also contribute Vitamin C, iron and fiber, which makes
them a great addition to any meal.
For more Apricot recipes, send a self-addressed, stamped envelope to:
California Apricot Advisory Board, 1280 Boulevard Way, Walnut Creek,
California, 94595
'A
1-2
Vi
tablespoon lime juice
teaspoon white
wine vinegar
SOUTHWESTERN APRICOT SALSA
can (18 ounces) canned
California apricot
halves, drained and cut
into chunks
tablespoons chopped rad
onion
tablespoon olive oil
tablespoons chopped
cilaintro
teaspoon mil
iliAMBO DWMr
teaspoon gratedUme peal
teaspoon ground cumin
Salt and white pepper,
tot
Combine apricots .. id remaining ingredients in bowl, stirring gently.
Cover and refrigerate until served. Makes 6 servings.
Hawaiian Fresh Pineapple
Dessert Tray
JL~ I —3
Here's a different and delicious dessert that’s easy in prepan and fun u.
serve. “Kona Coast Dessert Tray” features generous slices ol Hawaiian
fresh pineapple, mixed with a touch of mm andbrown sugar, served with a
cool coconut cream.
To add interest and make it fun for everyone, pass a variety of “loss
ons" which can include crisp nuts, slivered ginger, toasted coconut, mini
chocolate chips, toasted sesame seeds or anything else that catches your
imagination.
If you prefer a warm dessert, lightly broil the marinated pineapple and
serve it straight from the oven, topped with the chilled coconut cream
Warm or cold, this dessert makes an unusually nice ending for almost am
luncheon or dinner menu.
1 Hawaiian fresh pineapple Toasted macadamin nuts or
2 tablespoons brown sugar sliced almonds, slivered
1 cup heavy cream
'A cup cream of coconut
Twist crown from pineapple. Peel, cut fruit in half lengthwise and
remove core. Cut each half into slices and mix with sugar and rum
Refrigerate. Beat cream until stiff, and gently fold in cream of cnronul:
refrigerate. To serve, arrange pineapple on serving platter or tniy. Serve
with Coconut Cream and assorted “toss-ons." Make* K servings.
Note: Marinated pineapple may be broiled until heated and tinged
with brown, if desired.
KONA COAST DESSERT TRAY
2 tablespoons amber rum
(OR 'A teaspoon rum
extract)
candled or preserved ginger,
toasted coconut, other toppings
of your choice
Chicken In Rum Sauce
lVi Lbs. skinless, boneless chicken
breasts
3 Tbsp. butter or margarine
Salt and pepper
2 Tbsp. finely chopped green onions
4 Lb. mushrooms, quartered
3 Tbsp. dark rum
14 Cups heavy cream
1 Can (15 oz.) asparagus tips and
pieces
Cut each chicken breast into seven or eight
strips. Sprinkle with salt and pepper. Heat
2 tablespoons butter or margarine in
skillet until hot. Add chicken and cook over
high heat, stirring constantly, about four
minutes or until raw look is gone. Remove
chicken pieces and set aside.
Melt remaining tablespoon butter or
margarine in skillet. Add green onions and
mushrooms and cook briefly. Sprinkle
with rum. Add cream and cook down over
high heat about 5 minutes. Add salt and
pepper to taste. Add asparagus tips and
pieces and chicken; heat gently. Serve
with curried rice. Serves 4-6.
Curry Potato Salad
3 Cups diced cooked potatoes
4 Hard-cooked eggs, chopped
1 Cup sliced celery
* 2 Cup shredded carrot
12 Cup chopped green pepper
>4 Cup chopped onion
1'2 Cup mayonnaise
» 2 Cup sour cream
»,4 Cup sweet pickle relish
1 Tablespoon curry powder
Dash pepper
Combine potatoes, eggs, celery, carrot,
green pepper and onion. Blend mayon
naise, sour cream, relish, salt, curry and
pepper. Fold into potato mixture. Chill
several hours. Makes 6 servings.
Picnic Tip: Keep this salad chilled in
cooler until ready to use. Return to cooler
after serving.
Chocolate Chocolate
Chip Pound Cake
v2 Cup (1 stick) butter or margarine,
softened
l/2 Cup shortening
2 Cups sugar
6 Eggs
1 Teaspoon vanilla
3 Cups sifted all-purpose flour
•/2 Teaspoon salt
l/4 Teaspoon soda
1 Cup (8 oz.) dairy sour cream
l Package (6 oz.) semisweet chocolate
chips
1 Package (4 oz.) German sweet
chocolate, melted
Shiny Chocolate Glaze
Preheat oven to 325°F. Grease and flour a
10-inch tube pan or 12-cup bundt pan.
Blend butter and shortening; add sugar
and cream until light and fluffy. Add eggs
one at a time, beating well after each addi
tion. Blend in vanilla. Sift together flour,
salt and soda. Add alternately with sour
cream to creamed mixture, beginning and
ending with dry ingredients. Stir in
chocolate chips and melted chocolate;
blend well. Spoon into prepared pan. Bake
1 hour 15 minutes or until toothpick in
serted in center comes out clean. Cool in
pan 5 minutes; turn out onto serving plate
and drizzle with Shiny Chocolate Glaze.
Good served warm.
Cooking Corner
MAKING CHICKEN EVEN BETTER
vlany laulth-eonscious peo
ple now enjoy chicken as a
snhsl ilute for fatly red meals,
lull most don't realize that the
skin of I heir otherwise heallhy
poultry choice is high in fat
Fortunately, eliminating the
skin need not doom conks to
dry, dull chicken dishes A
low-fat glaze can take the
place of skin in retaining
moist ness and flavor
< 'urry (Hazed t 'hicken rom
Inoes peach preserves, Dijon
mustard and Promise", a
spread with no cholesterol
that is low in saturated fat,
to create a mouthwatering
plaze that keeps the chicken
moist and tender. The addi
tion of curry powder and un
salted peanuts heightens the
flavor of the chicken without
added salt and (jives it an un
expected crunchiness.
Served with white rice or
noodles, this sweet and spicy
chicken dish is fancy enough
for company, yet simple
enough to please even the
most finicky eater in your
household.
Free Leaflet
For a leaflet with more tips
on reducing fat in your diet,
send a self-addressed stamped
business-size envelope to
Healthy Heart, Promise Infor
mation Service, Dept. M3, Suite
1900, 40 West 57th Street,
New York, N.Y., 10019.
Curry Glaied Chicken
2 tablespoons Promise,
melted
1/4 cup sugar-free peach
preserves
3 tablespoons Dijon
style mustard
I tablespoon curry
powder
1/2 teaspoon ground
ginger
1 chicken, (3 to 4 pounds)
quartered, skin
removed
3 tablespoons finely
chopped dry roasted,
unsalted peanuts
In small bowl combine
Promise, preserves, mus
tard, curry and ginger. In
shallow baking dish, ar
range chicken in a single
layer. Pour Promise mix
ture over chicken. Bake,
uncovered, in a preheated
350°F. oven 20 minutes.
Turn chicken, brush with
glaze, bake 10 minutes. -
Sprinkle with peanuts.
Bake 15 minutes longer or j
until chicken is done.
Yield: 4 servings. Ap
proximately 380 calories,
19 grams fat, 516 milli
grams sodium and 126 mil
ligrams cholesterol per ,
serving.
Figs Turn Simple Dishes Into Elegant Party Fare
If you don t care to slave all day in
the kitchen just because company
is coming, think California figs for
instant elegance. Dried figs, burst
ing with sweet, sun-ripened flavor,
give even the simplest of dishes that
festive party air.
For example, a quick entrte of
sauteed chicken chunks and muah
roms simmered in a creamy tarra
gon-mustard sauce would be a
welcome family meal; but when you
add Blue Ribbon Figs, the dish
grows suddenly more elegant—defi
nitely more chic.
Fruited California Chicken Scal
lops introduces chewy dried figs to
chicken chunks for a delectable
surprise. The mellow sweetness of
the figs blends with the cream sauce,
imparting a fruity taste. Dinner
guests would find it hard to believe
that you took less than 30 minutes
to make this impressive entree.
Flavorful California figs are a
delicious way to get more fiber into
your diet. They are also high in
potassium, a good source of calcium,
iron and other nutrients, and low in
sodium.
FRUITED CALIFORNIA
CHICKEN SCALLOPS
2 tablespoons butter or
margarine
2 cloves garlic, minced
4 halves chicken breasts,
skinned, boned and cut
into chunks
■A pound musht ooms, halved
1 teaspoon dried tarragon
■A teaspoon seasoned salt
1 cup heavy cream
2 tablespoons all-purpose
flour
2 tablespoons Dijon mustard
1 cup Blue Ribbon Callmyrna
or Mission Figs, halved
■A cup slivered green onions
It take* just minute* to put together elegant Fruited California
Chicken Scallop* for company. Blue Ribbon Fig* give thia simple
dish special flavor.
Melt butter in 10-inch skillet. Stir in garlic. Add chicken, mushrooms,
tarragon and seasoned salt. Cook until golden, about 5 minutes^ Combine
flour and mustard. Stir into skil
thickened, about 2 minutes. Sprinkle with green onions
:illet along with figs. Cook until
1 green onions. Makes 4 servings. I
A W<*ter ^afl
ALEXANDRIA, Va.-Getting in
shape means more than exercise, it
means adopting smart habits that
can boost the benefits of solid exer
cise. And one of those habits is drink
ing plenty of water.
According to William F. Deal,
spokesman for the International Bot
tled Water Association, water helps
to reduce stress on the circulatory
system and assists the blood in carry
ing energy-producing carbohydrates
to the body’s cells.
“Bottled water is preferred by
many exercisers because it is thirst
quenching, has no chlorine, is usually
sodium-free and has no calories. Bot
tled water is a safe, quality regulated
food product. Exercisers should drink
eight ounces of water 10-20 minutes
before exercise, and eight ounces of
water every 20-30 minutes during ex
ercise,” said Deal.
Larry Lipscomb of Water
Resources, Inc., of Charlotte said,
UlCllUdlU die lCVUiiiiucuuiiiB wur
ed water as an integral part of a
weight loss program.” Gail Reider of
the Diet Center of Charlotte added,
“We recommend that our clients
drink eight to 10 eight-ounce glasses
of water a day, especially bottled
water. Water is one of the main ingre
dients for success for dieters. In the
summer we recommend even greater
consumption.”
As the health and fitness craze has
consumed America—from kids to
seniors—bottled water has been “tur
ning on the taste of America.” In fact,
bottled water usage by seniors in
creased 33 percent in 1988. People 65
and over now account for 12.3 percent
of the bottled water market.
Popularity of bottled water among
seniors should continue with one out
of every three adult Americans now
50 and over, and 40 percent of the
population expected to be 50 and over
by 2025.
Testing Product
Root Beer Soda Recalled
A market withdrawal has been call
ed for all Frostie Root Beer brand
distributed by Piedmont Cheerwine
Bottling Co. of Salisbury. The soft
drink is bottled by the Pepsi Cola Bot
tling Co. of Florence, S.C.
According to state Agriculture
Commissioner Jim Graham, the
recall resulted from reports by
Winston-Salem police of a man being
burned after drinking the product
Thursday.
“PUrlmnnt^ Cheerwine is
v‘ 1, •:
cooperating with the Food and Drug
Protection Division of the N.C.
Department of Agriculture and the
U.S. Food and Drug Administration
to protect the public,” Graham said.
"Anyone having the root ^eer should
not drink it and return it to the place
of purchase. "
First reports indicate the product
may have contained a caustic
substance which could cause burning
of the mouth and stomach.
i he root beer will not be distributed
or sold until the problem is verified
and corrected, said Cliff Ritchie, vice
president of Piedmont Cheerwine.
“We will continue testing the pro
duct to determine the amount of
caustic material in it,” said Robert L.
Gordon, director of NCDA food and
drug protection. “We want to find out
if the Winston-Salem incident was an
isolated case, tampering or a plant
problem.”
TT