I COOKING
CHICKEN
MECHAYEH!
Thanksgiving Dinner
Continued from Page 84
some of the honey glaze.
Cover with foil, and roast in
a 325-degree oven for 1 hour.
Uncover, and continue
roasting, basting frequently
with glaze, for 1 hour longer
or until the thermometer
registers 170 degrees. Let the
turkey breast rest for 10 to 15
minutes before slicing. Makes
about 8 to 10 servings.
dressing into a 9- by 13-inch
baking dish coated with
nonstick cooking spray. Cover
with foil, and bake in a
350-degree oven for 1 hour.
Uncover, and bake 20
minutes longer. Serve warm.
Makes about 8 servings.
(Note: This may be baked in
a 325-degree oven for a slight-
ly longer period of time.)
RYE BREAD DRESSING
BRUSSELS SPROUTS
TARRAGON
PA pounds fresh Brussels
sprouts, trimmed
1 tablespoon margarine
1% tablespoons flour
1 cup chicken broth or
bouillon
Southern Living publishes
a yearly cookbook also called
Cooking Light. The following
recipe is adapted from the
1986 edition. It's a new way
to use up leftover rye bread.
p
Nothing works wonders like Miracle Whip salad
dressing from Kraft. Its unique combination of
vinegar, oil and spices gives food a delicious
tang that mayonnaise just can't match. Try it in
this recipe for crispy peppered chicken and
you'll find that Kosher-parve Miracle Whip adds
a wonderful flavor to food.
© 1987 Kraft, Inc.
CRISPY PEPPERED CHICKEN
With Kosher-parve Miracle Whip salad dressing
1 21/2 to 3-lb. broiler fryer, cut up, skin removed
/2 cup MIRACLE WHIP Salad Dressing
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon ground red pepper
1 /2 teaspoon garlic powder
1 1/2 cups crushed sesame crackers
1
K
Brush chicken with combined salad
dressing and seasonings; coat with
crumbs. Place on rack of broiler pan.
Bake at 400`,' 45 to 50 minutes or
until tender.
3 to 4 servings
Variation: Substitute Miracle Whip
Light reduced calorie salad dressing
for Miracle Whip salad dressing.
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Making
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QUALITY MEATS & FISH
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626-4656
626-4657
NOW TAKING ORDERS FOR THANKSGIVING
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WHOLE BEEF
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lb.
Fresh Grade A
CHICKEN LEGS
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5..,
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FILLET OF
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Stuffed with wild rice and
lemon, or spinach and cheddar
or broccoli and mozarellai
The perfect meal, just heat & eat.
1 99 each
CHICKEN
FELDNUGGETS
$
Made from quality
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No fillers add
added.
5 lb. bag
9 00
$2
Every Mon.-Fri. $35 min. order No deliveries Mon., Nov. 21-Nov. 26
FRIDAY, NOVEMBER 18, 1988
• • •
Have
The
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Selection
Of Great
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Come in and
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see
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for holiday giving of our
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shirtmakers inc.
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Don't Forget
FELDBRO'S FREE DELIVERY SERVICE
86
We
207 S. Woodward, Birmingham
next to the Birmingham Theatre
642-0460
Mon.-Fri. 9:30-6, Sat. 9:30-5
MC • Visa • Am. Exp.
We Validate Parking
cup unsweetened apple
juice or cider
1 cup raisins
2 tablespoons unsalted
margarine
2 medium-sized onions,
finely chopped
4 celery stalks, finely
chopped
1 medium apple, cored and
diced
7 large slices rye bread,
cubed and toasted
1/2 teaspoon ground
cinnamon
1/ 4
teaspoon ground
allspice
% teaspoon grated lemon
peel (yellow part only)
% teaspoon caraway seeds
(optional)
1 /2 teaspoon salt (or less to
taste)
1 /4 teaspoon ground black
pepper
3 /4
Combine the apple juice
and raisins in a small
saucepan (or in a microwave-
safe bowl). Bring to a boil on
the stove or in a microwave
oven, remove from the heat,
cover, and let stand for 15
minutes. Meanwhile, melt the
margarine in a large skillet
over medium-high heat, and
saute the onion and celery
until they are tender but not
browned. Stir in the diced ap-
ple, cover the skillet, and cook
for 5 minutes longer.
In a large bowl, combine the
bread cubes, cinnamon,
allspice, lemon peel, caraway
seeds (if used), salt, pepper,
raisins and apple juice mix-
ture, and sauteed onions and
celery. Mix well. Spoon the
1/2 teaspoon dried tarragon
leaves
1 teaspoon prepared
mustard (preferably
Dijon-style)
1 tablespoon apple cider
vinegar
Put the Brussels sprouts in-
to a saucepan with water
about 1 inch deep. Bring to a
boil, and steam the Brussels
sprouts, covered, until they
are tender but not at all
mushy, about 8 to 15 minutes
(depending on their size).
For the sauce, melt the
margarine in a small
saucepan over medium-high
heat. Add the flour and stir
constantly, preferably with a
wire whisk, for 1 minute.
Gradually add the broth, tar-
ragon, mustard and vinegar,
and continue stirring until
the sauce thickens and comes
to a boil. Lower the heat and
simmer the sauce for 1
minute. If necessary, keep the
sauce warm over very low
heat, stirring often, until it is
needed. Spoon the sauce over
the drained, cooked Brussels
sprouts, and serve. Makes
about 6 servings.
NUTTY ACORN SQUASH
4 small acorn squash
(about 1 pound each)
1 /4 cup packed dark brown
sugar
3 tablespoons white or
whole wheat flour
teaspoon ground
3 /4
cinnamon
1/ 4
teaspoon ground
nutmeg
Continued on Page 88