(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 A new choice for the frail elderly Independent Living with Supportive Services A new caring alternative for the frail elderly is now available at the exciting new and elegant West Bloomfield Nursing and Convalescent Center. • Deluxe semi-private or private mini suites all with private baths and a beautiful view of a courtyard or wooded grounds. • Town Center Plaza with a It's called Independent Living snack shop, beauty salon, with Supportive Services. It's flower and gift shop and an the choice between old-fashioned ice cream parlor. independent living and skilled nursing care for the elderly Fine dining in an elegant person who needs the dining area with meals essentials of living such as prepared by on executive chef housekeeping service, meals, and served by a courteous, laundry service and friendly staff medication, if needed. Licensed nurses are on duty 24 hours a day. • Exciting and varied activities, planned and supervised, to Residents in this program can keep residents involved and enjoy a relaxed, elegant happy atmosphere that includes: Honor us with o visit. Weekdays 9 o.m-8 p.m. Soturdoy & Sunday, noon-5 p.m. An Affiliate of William Beaumont Hospital Ve 0/0- 0171Aid AII&V/17,9 azici Conoakweat Cente/t- 88 FRIDAY, FEBRUARY 8, 1991 • Pastoral and weekly Sabbath services provided by Rabbi Moshe Poker 6445 West Maple • West Bloomfield, Ml Phone: 661-1600 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. (