MEET GREAT AUNT LILY She stopped racing motorcycles, but still speeds to the market for delicious Golden Potato Pancakes. For over 40 years, the Golden family has been making their potato pancakes one way... by using only top quality ingredients like real, fresh potatoes skillfully blended with onions and spices, then cooked in healthful, cholesterol free canola oil. So for a great meal or sidedish, serve the pancakes everybody loves. All-natural Golden Branc Potato Pancakes. 12 POTATO PANCAKES r.GiTir Healthy... cooked in canola oil, cholesterol free serving suggestion All Natural No Preservatives NET WT. 16 OZS. (1 LB.) 453 G Get real. Get Golden: Go Climb A Tree! Shorts, Back Packs, Hiking Boots, Rain Gear, Tents and Much, Much More Moosejaw 3405 Orchard Lake Road Keego Harbor (810) 738,5291 555 E. Grand River East Lansing (517) 333.4000 Summer Hours: Mon.-Thurs. 10-9, Fri.-Sat. 10-8, Sun. 12-5 The Good Flavors Of Cooking Out EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS B arbecues have a unique place in American histo- ry as a traditional gath- ering place for family and friends. We all have a favorite story about a special time that stands out among all our memories and is shared often. My fa- vorite anecdote is of the time my father set the garage on fire because he thought that one more squirt of lighter fluid would in his words "really get this baby going." Fun- ny, I don't remember my mother ever letting him barbecue again. Of course, this is the man who thinks cooking is putting milk on cereal. Everyone seems to have his own special techniques and sauces for cooking out. Some rise at dawn to marinate slabs of meat, and others season as they go. There is, of course, the tried and true method of buying a bot- tle of ready made sauce from the store and pouring it on the meat as it's turning a lovely shade of charcoal. Whatever method you prefer, you can be guaranteed that some- one else will think that his way tastes better. Every summer there are cookoffs and contests throughout the country to find the best and hottest sauces. Today's trends away from red meat make the challenge of bar- becuing more exciting. By using seafood, poultry, and vegetables, you can make the kind of feasts the legends are made of. Here are a few of my favorites that are quick and easy and can assure you'll be the BBQ king or queen of the neighborhood. CORNISH HENS WITH RASPBERRY MARINADE 6 Cornish hens split in half 3 cups fresh or frozen raspberries 1 cup raspberry vinegar 3/4 cup olive oil 1 T. thyme 2 Bay leaves 2 t. of sugar Wash and dry the hens. Place them in a plastic self seal food-stor- age bag. Com- bine raspberries and vinegar in a sauce pan and bring to a boil, let boil 2 minutes. Remove from heat and mix in oil, bay leaves, thyme, and sugar. Let cool to room temp. Pour marinade over Hens and refrigerate at least 4 hours and preferably overnight. Turn occasionally. Grill on a medium heat, starting skin side down. Baste and turn occasion- ally. Cook approx. 40 minutes or until juices run clear when the thigh is punctured. BARBECUE GARLIC CHICKEN 2 sticks of parve margarine 18 green onions, chopped 12 cloves of garlic minced 3 cups white wine 1/2 cup lemon juice (fresh is best) 6 to 7 large chicken breasts 1/4 teaspoon pepper 1 cup chopped parsley French Bread Melt margarine in a large skil- let. Add green onions and garlic and cook over low heat approx. 3 to 4 minutes, stirring con- stantly. Add wine and simmer for 12 to 15 minutes. Stir occa- MUSHROOM AND TUNA sionally. Remove from heat and TERIYAKI APPETIZERS stir in lemon juice. Let cool to 1/2 cup soy sauce room temp., then stir in parsley. 1/4 cup sugar Place chicken breasts in a 2 T. peanut oil self-seal food storage bag. Pour 1 T. cooking sherry marinade over chicken and re- 1/2 t. ginger 1 clove garlic, crushed frigerate at least 4 hours, turn- Combine all above ingredients ing occasionally. Remove chicken and mix well from the bag and pour remain- 2 to 3 tuna steaks, cut into ing marinade into sauce pan and chunks heat until it starts to thicken, (10 mushroom caps, 1 for each tuna minutes) stir frequently. Strain piece Wash and dry the mushroom marinade and season with pep- caps and tuna. Place 1 tuna piece per. Grill chicken on medium in each cap. Skewer through the heat grill for about 20 minutes mushroom side first, holding the or until the flesh is firm. Turn tuna in place. leave a small space once or twice and bast occasion- between each appetizer. Brush ally. Serve chicken with the re- generously with sauce and grill maining sauce and the french on a medium to medium high bread to soak it up. (It's out of heat. Baste and turn often for this world!) about 8 to 10 minutes. (ingredi- © Eileen Goltz 1995 ents can be doubled)