WINNERS page 106 ifirouus teaspoons Thai chili sauce, 1/2 cup chopped green onions, 2 peeled and diced small cucum- bers and 1/4 cup chopped fresh cilantro. Cover and refrigerate. Before serving, sprinkle with 1/4 cup finely chopped roasted peanuts. THAI THIGH KABOBS (MEAT) 8 boneless, skinless chicken thighs 1/2 cup hot garlic soy sauce 1/4 cup packed brown sugar 1/4 cup ketchup 2 tablespoons fresh lime juice 1 large shallot, chopped 1 tablespoon peanut butter 1 large sweet onion 1 each: large seeded orange, red and yellow bell pepper, cut in 1 1/2-inch chunks Thai Rice Pilaf (recipe follows) cilantro sprigs lime slices ''''''''''' '' ' '''''' ' '' •,, '''' • / /7'7 / , , / / z: .../ed • •••• '-'m • • •.- • • • RE= Vi717)105MBRIROMIN 9,990** 195 Mo. 36 months 042-6505 4065 Maple Just E. of Telegraph Bloomfield Hills Ou Michigan's Largest and Most Experienced BMW Dealer Family Owned and Operated Since 1964 OPEN SATURDAY SALES 10A.M.-4P.M. SERVICE/PARTS/SALES Mon. & Thurs. 'til 9 p.m. I • Lease based on 36 mo. term, closed end lease, subject to credit approval with NBD bank. 52,500 non-refundable down payment required. Title, license, security, and use tax addition- al. Sec. dep. of 5325. 12,000 mile allowance per year I Sc over limit. Option to purchase al end of lease term at 510,849. Total of payment is 510,620. '• Does not include freight, license, title fees or sales taxes. CARAMELIZED CHICKEN (MEAT) 1 whole chicken, cut in parts 1 1/2 tablespoons garlic salt 1/2 teaspoon pepper 1 tablespoon onion powder 1 cup flour 2 tablespoons olive oil 3 fresh pears, cored and sliced 1 apple, cored and sliced into rings 1/2 cup dry white wine 2 tablespoons margarine 1/2 cup light corn syrup 1 teaspoon grated lemon peel 1/2 cup brandy Mix together garlic salt, pep- per and onion powder; rub on chicken. Put flour in paper bag; add chicken one piece at a time, and shake to coat. In large fry pan, place oil and heat to medi- um-high temperature. Add chicken and cook about 15 min- utes or until brown on all sides. Drain oil from fry pan, reduce heat to medium and add pears, Gently pound chicken to 1/2- apples and wine. Cover and sim- inch thickness. Cut each thigh mer 15 minutes. In a small in half and place in medium saucepan, place margarine and glass bowl. In blender contain- melt over medium heat. Add er, place hot garlic soy sauce, corn syrup; cook, stirring, about brown sugar, ketchup, lime juice, 3 minutes. Mix together brandy shallot and peanut butter. and lemon peel; gradually add Process on high speed until to syrup. Turn chicken, skin side smooth. Pour mixture over up, and pour brandy mixture chicken, cover and refrigerate 15 over chicken. Bring to a boil, minutes. Drain chicken thor- then reduce to low heat and sim- oughly. Reserve marinade and mer, uncovered, about 20 min- place in medium saucepan over utes or until fork can be inserted medium temperature. Cook, stir- in chicken with ease. Remove ring occasionally, about 6 min- chicken to serving dish and pour utes or until marinade is sauce over chicken. Makes 4 servings. thickened. Reduce heat, cover and keep warm. Cut onion into **** 8 wedges and separate each Florida's state winner is wedge in half. On each of 4 long Catherine Kirkland, a veteran metal skewers alternately thread chicken, onion and pep- cooking contest contestant. She pers. Place on broiler pan. Coat is interested in genealogy and kabobs evenly with cooking has researched six family histo- spray. Set temperature control ries. Catherine lives along the St. at broil and arrange rack so Johns River in a rural commu- cobwebs are about 8 inches from nity outside of St. Augustine: the heat. Broil 8 minutes; turn CHICKEN BREASTS over and broil, brushing liberal- RIVIERA (MEAT) ly with sauce until kabobs begin 4 boneless, skinless chicken breast halves to glaze. To serve, place skew- cup flour ers on a bed of Thai Rice Pilaf. 1/4 1 teaspoon poultry seasoning Garnish with cilantro and lime 1/2 teaspoon lemon pepper slices. 1/2 teaspoon salt 2 tablespoons vegetable oil Makes 4 servings. THAI RICE PILAF: In medium saucepan, place 2 ta- blespoons canola oil and heat to medium high temperature. Add 1 package (approx. 7 oz.) curry rice mix. Saute until rice is light- ly toasted. Add 2 1/2 cups low- salt chicken broth and 1 teaspoon spicy seasoned salt. Bring to a boil, cover and reduce heat. Simmer about 25 minutes or until all liquid is absorbed. Gently fold in 3 tablespoons chopped cilantro, 2 tablespoons fresh lime juice and 1/2 teaspoon finely grated lemon peel. y. i"I"k Although not a "big" winner, here is the winning recipe from the state of Maryland. 1 teaspoon cornstarch 1/2 cup grapefruit juice 1/2 cup pineapple juice 2 tablespoons margarine, melted 1 tablespoon honey 1 teaspoon spicy brown mustard 1 grapefruit, cut in 8 wedges 4 pineapple slices assorted salad greens chopped fresh parsley Between two pieces of wax pa- per, gently flatten chicken. In small bowl, mix together flour, poultry seasoning, lemon pepper and salt. Add chicken, one piece at a time, dredging to coat. In large fry pan, place oil and heat to medium high temperature. Add chicken and cook about 3 minutes on each side or until brown. In small bowl, mix to- gether cornstarch, grapefruit j uice and pineapple juice until smooth; add to pan and bring to