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Cape Gazette
Lewes, Delaware
Jim's Towing Service
June 20, 1997     Cape Gazette
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June 20, 1997
 

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Chicken Continued from page 60 label. This indicates the last day the product should be sold. Refrigerate raw chicken promptly after purchasing it. Nev- er leave it out. Freeze uncooked chicken if it will not be used within two days. Thaw chicken in the refrigera- tor- not on the countertop. It takes approximately 24 hours to thaw a four pound chicken. Chicken may also be thawed in cold water, but the water should be changed often. Quick thawing can also be done in the mi- crowave. Marinate chicken in the refrig- erator. Chicken is plentiful on Delmar- va and most residents have their favorite recipes. However, some terrific recipes can be obtained from the poultry industry office in Georgetown like Mediterranean Barbecued Chick- en, Sweet and Zesty Chicken Legs with Honey-Mustard Cream, and Chicken Kebobs with Peanut Sauce. Try these recipes below or call for even more deliciou.s ideas from the Delmarva Poultry Indus- try at 302-856-9037. Do not forget to stop by the Del- marva Chicken Festival and sam- ple the offerings of the industry's finest cuisine. Chicken Sesame Salad 6 broiler-fryer chicken thighs, boned, skinned, cut into 1/2 inch strips 114 teaspoon salt 1/4 teaspoon paprika 2 teaspoons vegetable oil 4 cups mixed salad greens 1 cucumber, peeled, seeded, diced 1 can Mandarin oranges, drained 1 cup seedless grapes, halved 1 small red onion, sliced Sesame Dressing, recipe fol- lows Sprinkle salt and paprika over chicken. In non-stick fry pan, place oil and heat to medium- high temperature. Add chicken and cook, stirring, about 10 minutes or until chicken is brown and fork tender. Remove chicken; set aside. In salad bowl. place salad greens, cucumber, oranges, grapes Vegetarians Continued from page 60 Veg Out Bar-Be-Cue carrots peppers cherry tomatoes mushrooms yellow squash olive oil balsamic vinegar basil pine nuts feta cheese Chop carrots, peppers, squash. and onion. Toss to mix. Add chicken; pour 1/2 cup dressing over salad and toss to mix ; reserve remaining dressing for later use. Makes four servings. Sesame Dressing 1/4 cup vegetable oil 1/4 cup red wine vinegar 2 tablespoons water 2 tablespoons honey I tablespoon sesame seeds I teaspoon grated onion 1/2 teaspoon hot Chinese mus- tard : 1/4 teaspoon salt Pour all ingredients into a jar with a tight fitting lid and shake to mix thoroughly. Makes about 1 cup. Chicken Salad Picante. 4 broiler-fryer chicken breast halves, boned, skinned 1/2 cup bottled fat-free ranch style salad dressing 2 tablespoons bottled picante sauce 1 teaspoon chili powder, di- vided 114 teaspoon salt 1 tablespoon vegetable oil 4 cups mixed salad greens, torn into bite-sized pieces 1 medium avocado, peeled, halved, pitted, cut into horizon- tal slices 1 medium red onion, thinly sliced into rings 2 medium tomatoes, cut into 8 wedges each 2 tablespoons chopped cilantro or parsley (optional) In a small bowl, place salad dressing, picante sauce, and 1/2 teaspoon of chili powder: set aside. Mix remaining 1/2 teaspoon of chili powder with salt and sprinkle over chicken. In fry pan, place oil and heat until medium-high tem- perature. Add chicken and cook. turning, about 8 minutes or until brown and fork tender. Remove chicken to cutting board and cut horizontally in 1/2- inch slices. Divide salad greens evenly among four individual serving plates. Arrange one sliced chicken breast half over greens on each plate. Place avocado, onion, and tomatoes around chicken. Drizzle 2 tablespoons of dressing over each salad. Sprinkle salad with cilantro or Mix olive oil with basil and vine- gar. Marinate all vegetables for 30 minutes. Grill for five to seven minutes. Sprinkle with pine nuts and feta cheese. Spuds on the Grill Potatoes butter garlic or onion (optional) salt and pepper Scrub potatoes. Slice a "V" and place butter in the "V" with salt and pepper. If desired add . chopped garlic or onion. Double wrap in heavy foil. Grill 35 to 45 minutes, turning occasionally. parsley, if desired. Makes 4 serv- ings. Honey-Orange Chicken Legs 4 whole broiler-fryer chicken legs (thigh and drumstick at- tached) skinned, fat trimmed 1/2 teaspoon salt 114 teaspoon pepper " 6 tablespoons orange juice 1 1/2 tablespoons of honey 1 1/2 teaspoons Worcester- shire sauce 1/2 teaspoon dry mustard In a baking pan, place chicken in single layer. Sprinkle salt and pepper over chicken. Bake in a 350 F oven 25 min- utes. In a small dish, mix together or- ange juice, honey, Worcestershire sauce, and mustard. Spoon sauce over chicken. Bake, basting frequently, 30 min- utes more or until chicken is brown and fork tender. Makes 4 servings. I Send .your favorite recipes to the Cape Gazette for publication at P.O. Box 213 Lewes DE 19958 or call 645-7700 CAPE GAZETTE, Friday, June 20- June 26, 1997 - 61 LEWES FISHHOUSE I 1130 I, ligayPonen.gpoFOntULeCwems, Delaware I I FLOUNOER  ,, Open Sun.-ETNuCrsA! 1LY-7 Retail & Wholesale All Year! " Fri. & Sat.- 10- 8 644-0708 West's Produce Route 16 1/4 MUe East of Route Minutes from Lewes 6" Reboboth Open 9 to 5 I This Week: i You Plok Pu, I Plus other in-season fruits I vegetables Coming Soon --- Raspberries & Blackberries 684-3O85 MEAT Rt. 24 in Peddlers Village Behind Edgehill Pharmacy "WE TREAT YOU LIKE FAMILY" Old-Fashion Quality & Trim Certified Black Angus Whole Boneless I Lean Ground Sirloin . Box New York Sfr/PS $ 4 % 79tb Cut&FrzerWrappdFree I Beef patties -- Homemade -- *1490b Bulk Lean Pork Sausage j: Winter Garden Amish ! ",b Potato or $1 691b Turkey Breast ;J Macaroni Salad 947-0966 OPEN TUESDAY- SATURDAY 9-6 - SUNDAY 10-2