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CAPE GAZETTE, Friday, April 14 - April 20, 2000 - 65
FO,C)D & DRINK
Chicken the ideal choice for lunch or dinner
As more and more Americans
move towards a healthier
lifestyle, chicken has continued
to become increasingly popular.
In the last 10 years, cooking
with chicken has grown more
quickly than cooking with red
meat. Because chicken has less
fat on average than red meat, it
is the perfect choice when look-
ing for healthier alternatives.
Chicken is one of the most
versatile meats in the refrigera-
tor and is used in cooking all
over the world. It finds a home
in endless dishes because it is a
great complement to nearly
every type of cuisine. Mexican
dishes are famous for the use of
chicken in burritos, fajitas,
tacos and enchiladas. Italians
have found a home for chicken
in their Marsala, Parmesan,
Vesuvio and on pizza. Chicken
has made its name in middle
eastern fare by cooking up in
stir-fry, on a kabob, curried or
Szechuan style. And in Ameri-
ca, we too have created our own
unique place for chicken in our
club sandwiches, on top of sal-
ads, fried, in a potpie and even
chicken fingers.
As we enter the new millen-
nium, families are seeking
quicker solutions and healthier
alternatives because of busier
schedules and longer work
weeks. The recipes offered here
are quick and convenient - all
prepare in less than 25 minutes.
If you are counting calories, try
the Premium-Selections Garlic-
Rosemary Roasted Chicken and
the Premium Selections Onion-
Garlic Chicken.
ONION GARLIC
CHICKEN
4 bone-in split chicken breasts
nonstick cooking spray
1 T olive oil
2 medium onions, sliced
Chicken is the perfect choice for quick, healthful dishes for the whole family. Chick-
en is high in nutrition and extremely versatile.
6 cloves garlic, minced
1/3 C brown sugar
2 T white wine vinegar
Preheat oven to 425 E Spray
12 x 8-inch baking dish with
nonstick cooking spray. Heat
oil in medium nonstick skillet
over medium low heat. Add
onion and garlic, mix well.
Cook and stir 6 to 8 minutes or
until soft. Stir in sugar and
vinegar until dissolved. Cook
and stir 7 to 9 minutes or until
liquid evaporates. Remove
from heat. Place chicken, hone
side down, in baking dish.
Spread-onion mixture evenly
over chicken. Cover loosely
with foil. Bake at 450 F for 20
to 25 minutes or until internal
juices of chicken run clear.
Temperature should read 170 F.
Serve with cooked broccoli and
sliced tomatoes, if desired.
GARLIC-ROSEMARY
ROASTED CHICKEN
AND VEGETABLES
4 boneless, skinless chicken
breast with chicken broth
1 medium zucchini, sliced
lengthwise into 1/2-inch
strips, then into I-inch pieces
1 red bell pepper, cut into l-
inch pieces
4 sprigs fresh rosemary
1 yellow bell pepper, cut into
1-inch pieces
1 medium, cut into l-inch
pieces
1 medium onion, cut into 8
wedges
1 T olive oil
6 cloves garlic, sliced
Preheat oven to 450 F. In a
large bowl, combine zucchini,
peppers and onion. Drizzle with
oil, toss to coat. Place chicken
and vegetables in 5 x 10-inch
baking pan. Sprinkle lightly
with salt and pepper, if desired.
Place 1 sprig rosemary in each
chicken breast; press lightly to
flatten rosemary against chick-
en. Bake at 450 F for 20 to 25
minutes or until juices run clear.
Serve chicken with vegetables
and crusty French bread.
CRISPY BBQ
DRUMSTICKS
1 pkg. skinless chicken drum-
sticks
legg
3 T barbecue sauce
3/4 C cornflake crumbs or
plain bread crumbs
Continued on page 66
Local brew meets
tasty salad in this
week's musings
I came up with another beauty for you
this week. While reading an article in Malt
Advocate, I came across a rave review for
one of our local boys' brew. You all know
that beer is another of my weaknesses. Es-
pecially well-made beer, even more so.
Dogfish Head World Wide Stout is one of
those. The description in the article was
beyond my wordcraft so I'm going to lift
the whole cloth. Unfortunately, it wasn't
attributed to any scribe, so I'll just go on.
"Pitch black color. Complex aromas of
candied dark fruit, molasses and dates.
Rich, thick and .yrupy in texture. Sweet in
flavor - this is definitely a sipping beer -
with chewy roasty notes of molasses,
prunes, dates and raisins.
Style: Stout, to put it lightly.
The beer is very warming. The alcohol
definitely comes through. I think this helps
cut through some of the sweetness of the
beer. Drink this one alone, with chocolate
or a good cigar. One bottle is enough for
three or four people."
I agree with all of the above. What, you
might ask, does this have to do with wine
and salad? Nada! But when a local gets na-
tional acclaim, the local paper ought to
cover it.
This week's salad is radicchio, endive,
walnuts, gorgonzola, other mixed greens,
Continued on page 66
Spring is a transitional time of year for cuisine
Well, I am still on my soapbox
about whoever is the more than a
rotten creep who is poisoning ani-
mals in my neighborhood. As I
have said, I am a pacifist, but if I
find out who is doing this, wham-
mo. I am happy to report that cats
apparently do have nine lives. Let
me tell you about Max. Max is a
stray cat who spends time in the
garage. Max was gone for about
six days and I was worried, very
worried, and thought he was a
goner, but he came back today and
I danced on the table. Then I went
out to the garage with the biggest
plate of food you have ever seen.
Then I spent 15 minutes lecturing
Max about not eating poison and
staying out of the street. I am cer-
tain that he understood and agreed
FOCUS ON FOOD
Anne Graham
to all my instructions.
Let me tell you about Max. I
have a friend named Bob who
lives in a complex in Washington,
D.C. and one of his neighbors was
a Congressman. His name was
Max. He had a cat named
Phoenix. Bob is six feet four and
is afraid of my 20-lb. superior
Sealyham terrier, Prudence. He al-
ways pats her lightly on the top of
her head. He says, "Hi puppy.
Nice puppy." And Prudence says,
"What planet did you come
from?" A legitimate question as
far as I am concerned. Bob is not
an animal person. Anyway, Max
the Congressman died. His cat
was loose in the neighborhood. I
adopted Phoenix. Every time Bob
called, he would ask me how Max
was doing. And I always had to
say that I thought the Congress-
man was still dead, but Phoenix
was fine. So when I adopted this
stray, I named him Max so I could
tell Bob that Max was doing just
fine.
Thank you to everyone who
tried to help me find homes for the
German Shepherd puppies who
were abandoned. Michelle at the
Giant Pharmacy made an extra ef-
fort. The puppies were placed at
the German Shepherd Rescue
League and will not be destroyed.
They are still looking for perma-
nent homes. If you are interested,
please call me.
So I was looking for a potato
yesterday and I found one in the
bathroom. And I found an onion
in the laundry room. The house is
being painted and I must give
painters credit for their imagina-
tion. When they move stuff so
they can paint, the house becomes
the virtual game of hide and seek.
Who would think to look for the
telephone book and a box of Girl
Scout cookies under the bed in the
last bedroom on the right? Well,
Prudence would, for the cookies.
Reconstructing the house may
take several years. In the mean-
time, if you want to come for din-
ner, I would suggest you look un-
der the sofa for the main course.
This time of year is transitional
for food. Here's a good dinner that
fits the meal.
FETTUCINE FRITTATA
2 T olive oil
1/2 medium onion, chopped
I clove garlic, finely chopped
2 C (approximately) cooked fet-
Continued on page 66