(8) ACURA of TROY MASTER CHEF page 57 "LUXURY DOESN'T HAVE TO BE BORING" What's Cooking? Some recipes from the kitchen of Art Dubin. CHICKEN MARSALA 6 medium boneless, skinless chicken breasts, halved 1 carton egg substitute 1 cup flour 1 cup seasoned bread crumbs 1 Tbsp. dried garlic salt and pepper THE NEW '96 ACURA 3.5 RL $499 PER MONTH * "YOU CAN GO ALMOST ANYWHERE IN LUXURY" SAUCE 6 Tbsp. flour 1 1/3 cup chicken stock 2/3 cup Marsala wine salt and pepper to taste 1/3 cup fresh-chopped parsley margarine and olive oil, for cooking 1 can quartered artichoke hearts in water (drained) 12 oz. fresh, sliced mushrooms 1/3 cup finely chopped onion ti Pound chicken breasts on each side for tenderness. In one pie plate, use a fork to slightly beat egg substitute with salt and pepper. In another pie plate, place flour with salt and pepper. In a third pie plate, place bread crumbs with gar- lic. Using a three-step breading process, dip chicken in flour. Shake off excess. Place in egg substitute. Then coat with bread crumbs. Be sure to coat both sides. Over medium heat in 12- inch skillet, melt 2 oz. mar- garine and 4 oz. olive oil. Cook chicken until golden brown on both sides. Keep repeating, adding margarine and olive oil as needed. When browned, place chicken in 13 x 9 pyrex baking dish. After all chicken is browned, using original skillet over medi- um-low heat, saute onions and mushrooms until brown. Add artichokes. Make a roux of 6 Tbsp. flour and 6 Tbsp. mar- garine and add to mushroom mixture. Stir constantly for 1- 2 minutes. Add parsley and stir. To this mixture, add chick- en stock and wine, stirring well. Adjust consistency if necessary. Pour over cooked chicken. If eating immediately, keep chicken warm, in 300-degree oven, while making sauce. If making in advance, keep refrigerated until ready for use. Heat at 350 degrees for 30-40 minutes. Serves 6-8. ti PEACH CRISP ti 9-inch pie shell, unbaked 4 lbs. fresh peaches - peeled, pitted, ripe and cut into 1/4" slices 1 oz. margarine NEW '96 ACURA SLX PREMIUM "SHIFT ON THE FLY" $399 ACURA in - t i h l 8e2. 8 rP a ilagetlawhni PER MO. BIG BEAVER 1(81) Includes: • 12 Disc CD Changer • Gold Emblems • Cargo Mat of TROY MAPLELAWN 0 0 (810) 116430900 a MAPLE "YOUR PRECISION TEAM AWARD ACURA DEALER" 'Plus tax, per month/39 month closed end lease, 12,000 miles per year, 150 per mile overage, 1st payment, security deposit. (equal to pay- ment, rounded to next $25 increment), license, title, tax, $450 acquisition fee, $999 cap reduction on SLX. $2,500 cap reduction on RL due at lease inception. Option to purchase at lease end for predetermined price. To get total of payment multiply payment x term. Other models and terms available at similar savings! Sale ends 6/30/96. While supplies last. Make an intelligent decision. Buckle up. e COATS IALLMITED oe Great Cover-Up Custom Window Treatments • Horizontals •Verticals •Pleated Shades Oak Park 26150 Greenfield Road Lincoln Center (810)968-2060 Oak Park, MI 48237 West Bloomfield 6421 Orchard Lake Road Orchard Mall West Bloomfield, NE 48322 (810) 855.9955 • Wood Blinds THE BEST OF KNITTING •Fabric Toppers S •Silhouette r 810-661-8156 Farmington Hills, Michigan FR EE Professional measures & design consultation with no obligation 1 ti ti Anny Blatt • Tahki • Prism • Classic Elite Trendsetter • Annabel Fox • Katia • Unique Kolours Dyed In The Wool • Rowan & More! im in nit ti 29791 Northwestern Hwy. Southfield, MI 48034 ti (810) 355-1400 SYRUP 1 1/2 cup granulated sugar 1/2 cup water rind of 1/4 lemon 1/4 cup Grand Marnier vanilla to taste N TOPPING 1 cup all-purpose flour 1 cup rolled oats 1/2 cup brown sugar, firmly packed 1 tsp. cinnamon 2 oz. margarine Prepare peaches and set aside. Combine syrup ingredi- ents in pot on stove and bring to boil on high heat, stirring constantly. Reduce to medium heat and continue stirring un- til thick and reduced. Combine with peaches and let stand for 15 minutes. Remove peaches and place in pie shell. Dot with 1 oz. margarine. Combine topping ingredients by hand until granules resem- ble the size of a pea. Sprinkle topping on peaches. Bake in 350-degree oven for one hour or until done. Top with your fa- vorite whipped topping or ice cream. Serves 8. CZ \ SPINACH SALAD 1 bag fresh spinach, stems removed 1 large garden tomato 11 oz. can mandarin oranges, drained 1 small can french-fried onions 2 thinly sliced hard-boiled egg whites DRESSING 1/2 cup oil (canola or any vegetable oil) 2 tsp. salt 1/4 cup white wine vinegar 1/3 cup catsup 1/2 cup sugar 1 tbsp. Worcestershire sauce In small saucepan, combine all dressing ingredients over medium heat until warm and well combined. Toss spinach with warm dressing until leaves are coated. Place on plates and garnish with re- maining salad ingredients. Serves 6-8. PASTA 12 oz. rainbow fettuccine 6 oz. melted margarine salt and pepper to taste 4 oz. freshly chopped parsley 3 oz. freshly chopped basil 1 tsp. dried garlic Cook fettuccine according to package directions. Drain, but do not rinse. Melt margarine in sauce pot. Add herbs and sea- soning, then toss with pasta and serve. N