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Lewes, Delaware
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October 9, 1998     Cape Gazette
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October 9, 1998

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64 - CAPE GAZETTE, Friday, October 9 - October 15, 1998 A consumer's guide to chicken offers valuable tips on safe handling Chicken is the No. 1 protein choice in the United States. Annu- al per capita consumption exceeds 70 pounds, up more than 150 per- cent from 1960 figures. Chicken is nutritious. Chicken is lower in fat and calories than most meats and provides impor- tant nutrients, including generous amounts of high-quality protein. In fact, one 3-ounce serving of chicken provides more than half the protein the body needs each day. Chicken is convenient. Gone are the days when chicken re- quired a minimum of one hour to cook. Today, boneless cuts, ground chicken and partially or fully prepared products make it easy to have chicken on the table in 20 minutes or less. Chicken is economical. While the cost of many foods has soared, chicken remains one of the best Bakeline Continued from page 62 1999. The following are two recipes from the Land O'Lakes special holiday booklet. MAPLE PECAN DANISH KRINGLE PASTRY: 1 C all-purpose flour 1/2 C butter, slightly softened 2 T water Topping: 1 C water 1/2 C butter I t maple extract 1 C all-purpose flour 3 eggs Glaze: 11/2 C powdered sugar 2 T butter, softened I t maple extract 2 T milk 1/4 C chopped pecans Heat oven to 350 F. In large bowl, place 1 cup flour; cut in half-cup butter with pastry blender until mixture is crumbly and parti- cles are the size of small peas. Stir in 2 tablespoons of water. By hand, press mixture into ball and divide in half. On ungreased baking sheet, pat each half into 12x3-inch rectangle Beef Continued from page 63 meal kits are not eligible for entry. Note: Some eligible prepared- beef products may feature a "Cook-off Ready" symbol on product packages or in promotion- al materials. Sixteen finalists will be invited to prepare their recipes at the 1999 National Beef Cook-off, which will be held in Omaha, Neb., Sept. 24-25, 1999. The first place win- ners in both the ground beef and prepared beef categories will re- ceive $10,000. One of these two recipes will be named Best of Beef and will receive an addition- al $30,000. For complete contest rules and recipe entry information, call 800- buys inthe supermarket. Accord- ing to economists, when today's retail chicken prices are adjusted for inflation, it costs less than the prices in the 1950s. The fresh meat section at the supermarket offers the largest ever selection of chicken ever. In addition to whole birds, one of the least expensive ways to buy chicken, consumers can choose from leg or breast quarters, or the whole bird cut into pieces. For those who prefer select parts, there are drumsticks, bone- less or bone-in thighs, wings, drummettes, and whole or split breasts with or without bones. The amount of chicken to buy depends on the numbers of people to be served, the desired size of the servings and the form in which the chicken is purchased. If a whole bird is the choice, allow 1/2 to 3/4 of a pound per serving. For about 3 inches apart. Set aside. In 2-quart saucepan, combine 1 cup water and l/2. cup butter. Cook over medium heat until 'mix- ture comes to a full boil and butter is melted, about 6 to 8 minutes. Stir in maple extract. Remove from heat, stir in 1 cup flour. Re- duce heat to low; cook, stirring constantly, until mixture, about 1 minute. Remove from heat. With wire whisk or wooden spoon, beat in. eggs one at a time, until smooth and glossy. Spread half of egg mixture over each pastry rectangle. Bake on center rack for 50 to 55 minutes or until surface is crisp and golden; cool at least 20 minutes. The top- ping rises during baking and shrinks during cooling,'forming a custard-like layer. In small mixer bowl, combine all glaze ingredients. Beat at low speed for a minute. Beat at high speed until smooth and creamy, adding additional milk, 1 teaspoon at a time, until desired glazing consistency. Spread glaze over kringle. Sprinkle with nuts. Makes 16 servings. NO-FUSS HOLIDAY LEMON BARS Crust: 1 1/3 C all-purpose flour 1/2 C butter, softened 848-9088 or send a self-ad- dressed, stamped, business-size envelope to NBCO Rules, Dept. 99, 444 N. Michigan Ave., 18th Floor, Chicago, IL, 60611. The rules are alo posted on the beef industry's Web site at www.beef.0rg>. The National Beef Cook-off, one of the country's premier cooking contests, has solicited, judged and distributed America's best beefrecipes since 1974. The biennial beef industry-funded contest sponsored by American National Cattlewomen Inc., in co- operation with the National Cat- tlemen's Beef Association and the Beef Board, is designed to pro- mote innovative, convenient and delicious beef recipes. The 1999 event will be hosted by the Ne- braska and Iowa Cattlewomen. parts, the average servings is one chicken breast hall with or with- out'bone; one chicken leg, with both thigh and drumstick at- tached; two chicken thighs or drumsticks; three chicken wings; or 4 ounces ground chicken or other raw, boneless, skinless meat. If a recipe calls for diced, cooked chicken meat, one whole chicken weighing about 3 1/2 pounds will yield about three cups. When shopping for chicken, choose tightly wrapped packages, free of tears, and check the "sell- by" date on the label. This date in- dicates the last day the product should be sold, although chicken will maintain its quality for up to two days after this date if properly refrigerated. Freeze for longer storage. Chicken is an animal 1/4 C sugar Filling 314 C sugar 2 eggs 2 T all-purpose flour 3 T lemon juice 1/4 tsp. baking powder Heat oven to 350 F. In small mixer bowl, combine all crust in- gredients. Beat at low speed until mixture is crumbly. Press on bottom of 9-inch square baking pan. Bake for 15 to 20 minutes or un- til edges are lightly browned. For the filling, combine all in- gredients in a small mixer bowl and beat at low speed until well mixed. Pour filling over hot crust. Con- tinue baking for 18 to 20 minutes or until filling is set. Cool slightly; sprinkle with powdered sugar. Makes 20 bars. agricultural produc t , and like all such products, it can carry mi- croorganisms, most of which are harmless. If the product isn't han- dled properly, some microorgan- isms could cause food-borne ill- ness. To eliminate risk and main- tain chicken at peak quality, heed safe food handling messages on fresh chicken packages and refrigerate raw chicken promptly after purchase freeze uncooked chicken if it won't be used within two days thaw chicken in the refrigera- tor, not on the countertop don't leave chicken at room temperature for more than two hours wash hands, countertops, cut- ring boards, knives and other uten- sils used in preparing raw chicken before they come in contact .with other raw or cooked foods Open All Year! LEWES FISHHOUSE & PRODUCE 1130 Highway One * 5 Points; Lewes, Delaware FRESH Shell Oysters $3.99-dz. -- Wffile sullas last-- Retail & Wholesale Sun.-Thurs. Noon-7 Fri. & Sat. 11-7 644-0708 Dcli Voted Best Deli in Delaware '98! -Delaware Today With Two Convenient Locations: 227-SUBS (7827) RL 1 Lighthouse Plaza (next to Kmart) Call between 8-10:30 a.m. for Office Lunchtime Delivery to LewasJRehoboth Areas. I 945-8300 Peddlers Village Location on Fit. 24 Call between 8-10:30 a.m. for Ofl'ce Lunchtime De, very to LongneddMiltsbordGeorgetow Areas Beer Wine Spirits II Old J Sm,rnoff lCorbe. Ca.yonll 00,wau00ee W,0000i00,a00l00e,ll $90009 S13#9 ,, Rehoboth-Beach Plaza Rt. 1 . (just before Dewey) (302) 227-6070 Rehoboth Beach, DE Lewes 1551 Savannah Rd. (302) 645-6662 Lewes, DE HI