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Buy American Slices 12 oz. package I Offer Expires March 17, 1995 L IN= THE KOSHER COW I I Buy I Get I FREE 4 ono nom mom law Immo 1■ 1 MI 3947 W. 12 Mile Rd. • Berkley • 810-543-3115 (Conveniently located near 1-696) Hours: M-Sat: 10-5:30, Fri: 10-8 I I I I I I Praise Is Offered For Kosher Chicken ILENE SPECTOR SPECIAL TO THE JEWISH NEWS\ T he U.S. Department of Agriculture has finally pro- posed modern methods of meat and poultry inspec- tion. Something to replace the 90- year-old system of inspectors pulling out unhealthy-looking carcasses as they speed by. It's high time since animal products are the cause of most of the 9,000 U.S. deaths each year caused by food-borne diseases. But while the USDA is over- hauling its antique inspection system, kosher poultry already is handled in a way that makes it less prone to bacteria. The ex- tensive cold-water soaking, salt- ing, and more cold-water soaking help keep kosher chicken and turkey free from the bacteria that grow in the hot water used to process non-kosher poultry. No matter what your choice of chicken, a few tips: * To tenderize chicken and add a unique flavor, marinate and baste it with a small amount of white wine while it cooks. * Dental floss makes an excel- lent truss for any fowl. * Tenderize a stewing chicken with a few slices of lemon. * When stuffing a turkey or chicken, seal the opening with a small raw potato. * A 3 112-ounce serving of white meat turkey without the skin contains only 115 calories and 1 gram of fat, less than white- meat chicken. BALSAMIC CHICKEN (MEAT) 5 lbs. chicken, cut into pieces 1/4-112 cup vegetable oil 1/2 cup balsamic vinegar 3 tablespoons sugar 3 tablespoons ketchup 1 tablespoon Worcestershire sauce 2 medium scallions, minced including tops 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon dry mustard 1 clove garlic, minced Tabasco to taste Combine all ingredients and pour over chicken, coating thor- oughly. Marinate in refrigerator 8 hours or more, turning chicken occasionally. Bake for 1 hour in a 325-degree oven or until chick- en is tender. Serves 4-6. SANTA FE CHICKEN (MEAT) 4-5 chicken breast halves, skinned and boned 1-2 tablespoon(s) olive oil 4 cloves garlic, minced 1 onion, chopped 1 red pepper, sliced into strips 1 green pepper, sliced into strips 1 1/2 cups defatted chicken broth 1 cup golden raisins 1/4 cup tomato paste 2 oz. canned diced green chilies 1 teaspoon ground coriander salt and pepper to taste (optional) Cut chicken into wide strips. Cook chicken in oil over medium heat in large skillet until lightly browned all over. If necessary add a little more oil. Remove from pan and set aside. Add garlic, onion and peppers to pan and saute until soft. Mix in broth, raisins, tomato paste, chilies and coriander. Return chicken to pan. Bring to a boil. Reduce heat and simmer, covered, about 10 min- utes. Uncover and cook 10 more minutes or until chicken is ten- der and sauce is slightly reduced. Season with salt and pepper, if desired. Serves 3-4. EASY BOURBON CHICKEN (MEAT) 1/3 cup bourbon 1/3 cup honey 1/3 cup tamari or soy sauce 1 chicken, cut into eighths Combine bourbon, honey and tamari sauce in a small bowl. Pour over chicken in a non-alu- minum pan. Marinate 3-4 hours or overnight for stronger flavor. Bake at 350 degrees for 45-50 minutes, basting occasionally. Serves 3-4. ORIENTAL TURKEY STIR-FRY (MEAT) 1 lb. firm tofu 1 lb. broccoli florets 1 tablespoon vegetable oil 2 large cloves garlic, minced 2 teaspoons fresh grated ginger 1 teaspoon hot chili-garlic paste 1/2 lb. ground turkey 4 teaspoons cornstarch 1 1/3 cups chicken stock 1/4 cup hoisin sauce Drain tofu and press between paper towels to remove moisture. Cut into small cubes. Cut broc- coli into small bite-size pieces. Heat oil in wok or large skillet over high heat. Add garlic, gin- ger and chili paste and stir 30 sec- onds. Reduce heat and add tofu. Stir for 2 minutes. Add turkey and cook until it loses its pink col- or. Add broccoli and cook 2 more minutes. In a small bowl, mix cornstarch with a little of the stock. Combine with remaining stock and hoisin sauce and stir into mixture. Cover, reduce heat, and simmer 3-5 minutes or until CI, broccoli is still tender-crisp. Serves 4 very generously.