California Apricots star in
Short-Cut Strudel
T ooking for fresh-baked goodness without time to spare? Apricot-Pear
.LjStrudel combines the convenience of canned fruit and frozen puff
pastry, making it easy to serve a delicious strudel anytime.
Canned apricots, available all year long, are big on flavor and
nutrition. Apricots are rich in beta carotene and potassium. For more
recipes featuring California apricots, send a stamped self-addressed,
business size envelope to: California Apricot Advisory Board, Dept. MC,
1280 Boulevard Way, Walnut Creek, CA 94595.
APRICOT-PEAR STRUDEL
sheets frozen puff pastry Vi
17-ounce can California Vi
apricots, drained and sliced Vi
16-ounce can pears, drained 1
and cut into chunks
cup blanched slivered almonds
cup light brown sugar, packed
teaspoon cinnamon
teaspoon nutmeg
egg, beaten with 1 teaspoon
water
Thaw pastry 20 minutes; unfold and place second sheet directly on top
of first sheet. Roll on a lightly floured surface to a 10 x 14-inch rectangle. In
a large bowl, combine apricots and next 5 ingredients. Spoon fruit filling
lengthwise down center third of pastry. Brush edges with egg-water
mixture. Fold left side of pastry over filling; fold right side of pastry over to
enclose filling. Pinch edges to seal. Roll strudel over onto ungreased baking
sheet; seal edges by pressing with a fork. Brush top with egg-water mixture;
refrigerate, covered, 30 minutes or overnieht. Preheat oven to 425° F.
BACK TO BASICS
COOKING
Lemon Chicken, a favorite Cantonese specialty, has a lively taste that
perfectly balances sweet and sour. As easy to prepare as it is delicious,
the not so “secret” ingredient in this version is naturally brewed Kikkoman
Soy Sauce. Made from a centuries old natural fermentation process,
naturally brewed soy sauce has distinctive flavor enhancing qualities. It
flavors the delicate chicken before stir-frying, plus unifies the diverse
seasonings into a zesty, fresh tasting lemon sauce. For a festive touch, top
with a red bell pepper “star “ A bowl of hot steamed rice is just the right
accompaniment for this heavenly stir-fry.
STIR-FRY EMPRESS LEMON CHICKEN
2 tablespoons cornstarch
4 tablespoons Kikkoman Soy
Sauce, divided
1 pound boneless skinless
chicken, cut into 1 -inch
pieces
Vfc cup sugar
2'/i teaspoons cornstarch
% teaspoon lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 bunch green onions, cut into
1-inchlengths
Combine 2 Tbsp. cornstarch and 1 Tbsp. soy sauce in small bowl; stir
in chicken. Let stand 30 minutes. Meanwhile, combine sugar, 2-‘A
teaspoons cornstarch, lemon peel and juice, remaining 3 Tbsp. soy sauce
and ‘A cup water; set aside. Heat oil in hot wok over high heat.* Add
chicken and green onions; stir-fry 3 minutes. Remove. Reduce heat to
medium-high. Pour soy sauce mixture into wok; bring to boil. Cook, stirring
constantly, 1 minute. Add chicken and green onions, stirring to coat all
pieces well with sauce. Serve immediately. Makes 4 servings.
*Or, if using skillet, heat oil over medium-high heat.
COUPON COOKBOOK Marlon Joyce
CORNER
Even gourmet cooks are becoming aware of the
need to master recipes using ingredients that are
more healthful. Carnation® Evaporated lowfat
Milk is just the kind of versatile, nutritious ingredi
ent that helps create wonderful dishes that are
lower in fat and calories. Keep several cans of
oarnaiioncvaporaiea LowTat MUK on hand for recipes for everything from
soups to side dishes, main courses, and desserts. Carnation® Evaporated
Lowfat Milk will aid you in cooking wholesome and imaginative menus for
special entertaining. This delicious, hardy casserole is perfect for today's
emphasis on nutrition, taste, and convenience.
EASY COUNTRY CHICKEN 'N RICE CASSEROLE
(Makes 4 servings)
3/4
4
cup undiluted CARNATION®
Evaporated Lowfat Milk
cup (10 3/4-ounce can)
condensed cream of
chicken soup
teaspoon seasoned salt
cups (16-ounce package)
frozen mixed vegetables,
thawed, well drained
2 cups (12 ounces) cubed,
cooked chicken
1 cup Instant rice
1/2 cup plus 2 tablespoons
(31/2 ozs.) shredded
reduced fat Cheddar cheese,
divided
1/2 cup seasoned croutons
(optional)
In large bowl, combine evaporated lowfat milk, soup, and seasoned salt;
stir until smooth. Add vegetables, chicken, rice, and 1/2 cup cheeee- pour
into 12x7- inch baking dish. Bake in preheated 375° F. oven for 30 to 35
minutes, until bubbly. Sprinkle with remaining cheese and croutons, If
desired. Bake for additional 3 to 5 minutes. Let stand 5 minutes before
serving.
—
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