(FOOD
'SW' Cooking Ideal
For Fast-Paced Cooks
ILENE SPECTOR
Special to The Jewish News
B
A Cutlet Above the Rest.
At Empire, "all natural" is more than a buzz-word. It's the law that governs the
unique kosher process. And it's a law that fits the demands of the consumer of
the nineties.
Empire's prime Chicken
Breast Cutlets are hand cut
from all naturally grown,
cold water processed chickens.
They're incomparably moist
and tender and have a fabulous
flavor rarely found in today's
mass-produced poultry.
In hectic times, Chicken Breast Cutlets are so
convenient, so easy to prepare in a hurry. It's a deli-
cious way to reduce calories and fat without sacrifiing the flavor or excitement
of food. And because there's absolutely no waste, a little goes a long way.
'77 ,77 ,72:772,27,72:7
42,
Empire Kosher Chicken Breast Cutlets are available fresh at your
kosher butcher, in Fresh-Pack or frozen at your local market. If eating
well is your priority, it's worth asking for.
Consumer Hotline 1-800-EMPIRE-4
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usy cooks have a dif-
ficult time these days.
Planning one dish
meals sounds appealing, yet
cold days usually conjure
thoughts of heavy casseroles,
those "stick-to-your-ribs"
dishes that linger long into
the night (and thighs). A
more popular winter version
for the 90's would most like-
ly be something hearty, yet
easy.
Recently I have renewed my
interest in the old crock pot
(or slow oven method) for this
season. My theory is that
even a moderate amount of
advance preparation is justi-
fied when you can leave the
pot unattended for 9 to 12
hours and get tender, juicy
and flavorful results.
SWEET 'n' SOUR
CHICKEN
Choose your favorite meaty
chicken pieces: breasts,
thighs, or drumsticks.
3 medium carrots, cut
into 1/4-inch pieces (1 1/2
cups)
1 large green pepper, cut
into 1-inch pieces
1 medium onion, cut into
wedges
2 tablespoons quick-
cooking tapioca
2% to 3 pounds meaty
chicken pieces,
skinned and frozen
1 8-ounce can pineapple
chunks (juice pack)
Y3 cup packed brown
sugar
1 /3 cup red wine vinegar
1 tablespoon soy sauce
1 /2 teaspoon instant
chicken bouillon
granules
1 /4 teaspoon garlic
powder
1 /4 teaspoon ground
ginger
Hot cooked rice
In a large crockery cooker
combine carrots, green pep-
per, and onion. Sprinkle
tapioca over vegetables. Place
frozen chicken pieces atop
vegetables. For sauce, in a
small bowl combine un-
drained pineapple, brown
sugar, vinegar, soy sauce,
bouillon granules, garlic
powder, and ginger. Pour
sauce over chicken pieces.
Cover; cook on low-heat set-
ting for 10 to 12 hours or on
high-heat setting for 5 to 6
Ilene Spector is a Maryland
food writer.
hours. Serve over rice. Makes
6 servings.
BRUNSWICK STEW
16-ounce can tomatoes,
cut up
1 6-ounce can tomato
paste
3 cups cut up semi-frozen
skinless chicken
1 10-ounce package
frozen succotash or
one 10-ounce package
frozen whole okra,
sliced 1/2 inch thick
1 cup chopped onion
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried
rosemary, crushed
1 /2 teaspoon pepper
Dash ground cloves
21/2 cups chicken broth
In a large crockery cooker
stir together undrained
tomatoes and tomato paste.
Add chicken, frozen succotash
or sliced okra, onion, bay leaf,
salt, rosemary, pepper, and
cloves. Stir in chicken broth.
Cover; cook on low-heat set-
ting for 10 to 12 hours or on
high-heat setting for 5 to 6
hours. Before serving, remove
bay leaf and stir well. Makes
6 servings.
MINESTRONE
1 15-ounce can navy
beans, drained
1 cup shredded cabbage
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
2 tablespoons snipped
parsley
1 clove garlic, minced
1 16-ounce can tomatoes,
cut up
1 101/2-ounce can
condensed beef broth
Ph teaspoons dried basil,
crushed
1 /4 teaspoon dried
oregano, crushed
1 9-ounce package frozen
Italian green beans
2 ounces raw spaghetti,
broken into 1-inch
pieces (1/2 cup)
In a large crockery cooker
place navy beans, cabbage,
carrot, celery, onion, parsley,
and garlic. Stir in undrained
tomatoes, beef broth, basil,
oregano, 3 cups water, and 1/4
teaspoon pepper. Cover; cook
on low-heat setting for 9 to 11
hours or on high-heat setting
for 4 to 5 hours.
Rinse green beans under
running water to separate.
Stir green beans and spaghet-
ti into soup mixture. Cover;
cook on low-heat or high heat
setting for 1 hour more.
Makes 8 side-dish servings.
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