FOOD

Chanukah

Continued from preceding page

3 whole chicken breasts,
split. skinned and
2 tablespoons chopped
boned (about 11/2
parsley
1/2
cup EGG BEATERS
d
pouns boneless)
/.3
cup FLEISCH
Cholesterol-free
99%
MANN'S
Real Egg Product
Sweet Unsalted Mar-
garine softened
1/2 cup cracker meal
1 clove garlic. minced
Oranges, watercress and
grated orange rind
for garnish.

Pound beat
chicken
pieces to about '4-inch thickness. In small
bowl,
together
'A
cup margarine. garlic and
until blended. Spoon about 1 tablespoon margarine
parsley
onto center of each chicken piece: roll
mixture
toothpicks. Dip chicken rolls
up Secure ith
in EGG BEATERS:
cracker meal.
roll w in
In
skillet. over medium-high heat. melt remaining mar-
garine. Add chicken rolls: cook, turning
minutes,
until
frequently, for 15
browned on all sides and done. To serve.
remove toothpicks. arrange chicken' on serving platter,-
garnish with watercress. orange rind
6 servings.
and oranges. Makes

Mae something
Chicken
-0: Margarine
aters, so it not only
Sterol.
.
de from 100%
is low in

MANUFACTURER COUPON

r

EXPIRES JANUARY 31, 1992

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COMPANY

When you buy any package of
Fleischmann's® Margarine
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RETAILER One coupon per purchase of product
indicated. Consumer to pay sales tax. Cash value
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Policy. For free copy andior coupon redemption
send to NABISCO BRANDS. INC.. CMS DEPT.
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© 1991 Nabisco, Inc.

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ing the egg substitute, orange
rind and vanilla.
In a small bowl, combine
the dry ingredients and
spices. Add this to the oil/
sugar mixture. Stir in the
toasted almonds. Blend
thoroughly.
Divide dough into 3 equal
parts. Shape one piece on a
cookie sheet. Pat it into an
evenly shaped quadrilateral,
9-inches wide at the bottom,
4-inches wide at the top, and
about 12-inches on each side.
Don't guess. Measure with a
ruler. Use the ruler to make
the sides even. Bake for 15
minutes.
Remove from the oven. Im-
mediately, cut into slices
%-inch thick with a very
sharp knife that has a long
blade. Be careful not to burn
your fingers on the hot cookie
sheet. Turn the cut pieces on
one side and bake for another
10 minutes. Turn to the other
side and bake for the last 10
minutes. Cool on a rack. Re-
peat this process with the
other two pieces of dough.
Cookies may be made ahead
to this point. Wrap tightly
and store or freeze until
needed.
To shape the Jewish star,
spread a little frosting on the
3 longest cookie pieces. Use
them for the base triangle.
Frost the next 3 largest
pieces. Place them across the
first triangle to make the
6-sided Jewish star shape.
Build 4 more layers, following
this pattern. Cover lightly
with plastic wrap. Frosting
will harden as it sits. To serve,
carefully move the star to a
platter or board. Place it in
the center of your table. Let
guests pull it apart to eat.
Pass the extra cookies or use
them to make more sculp-
tures.
A serving is a 4-inch piece
of cookie. Makes 99 4-inch
servings.

ORANGE MARMALADE
FROSTING
2 cups powdered sugar
1/8 cup orange
marmalade
up to 1 tablespoon
orange liqueur or
orange juice
Place the sugar and mar-
malade in food processor
bowl. Begin processing. While
the motor is running, pour in
1 tablespoon liqueur or juice.
Continue processing until all
ingredients are well combin-
ed and the frosting is easy to
spread. If it seems too thick,
add another teaspoon liquid. (
If you do not use the frosting
immediately, it may thicken.
Just add a little more liquid.
Store any extra in the refrig-
erator. D