Best's] Kosher. The #1 Kosher Hot Doi Detroit Manufacturer's Coupon Expires 11 /1 /96 I I Save $1.00; I . I When you buy (2) 12 oz. or larger Best's Kosher Beef Franks I I NCH #70214 700 836 IIIIIIIIII MOM MEI RETAILER: Your redemption signifies compliance with the BESSIN CORP. coupon redemption policy. Copy available upon request. Cash value .001c. To receive face value plus 8c handling, send coupons to BESSIN CORP. PO Box 880945, El Paso, TX 88588-0945. Proof of purchase must be submitted on request. Reproduction of this coupon is expressly prohibited. (ANY OTHER USE CONSITUTES FRAUD.). Now Nom mow omm MI= =III NMI MIN I ■ 111 •:' , •::iscrotchiz• • '"" ! t was chicken cooking Olympic- style as 20 contestants corn- peted in the recent 1996 Delmarva Chicken Cooking Contest in Salisbury, Md. A vir- tual feast of creative recipes were featured from Calypso Caribe Chicken to a Jazzy Jamaican Chicken Sandwich. It's no secret that on the Del- marva Peninsula, chicken is a fa- vorite food. Long after most fads and trends have come and gone, chicken remains the comfort food of almost every ethnic cuisine. And now that real food that is low fat is in, chicken is more popular than ever. And they don't do hormones. Not any more. Chickens are raised naturally yet more robust and fla- vorful than ever before. It's no longer so necessary to get that spe- cial "stewing chicken" for a great pot of chicken soup. Most chick- ens are slaughtered so young that the flavor results are virtually the same. Using so many available fresh herbs and vegetables, today's Jewish chicken soup should have no problem living up to its repu- tation as the world's best penicillin. A 1996 edition of Chicken Cook- , ery is available for $2 from the Del- marva Poultry Industry (R.D. 6, Box 47 Georgetown, Del. 19947-9622). It includes this year's fi- nalist recipes as well as some excellent past win- ning choices. Most of the recipes can be easily adapt- ed for kosher use. Here are some favorites. 8 broiler-fryer chicken thighs, skinned 1 cup medium-hot taco sauce 1/4 cup brown sugar 3 tablespoons fresh lime juice 1 tablespoon soy sauce 1 teaspoon fresh minced ginger 1/2 teaspoon minced garlic 1/2 teaspoon salt, divided 1/2 teaspoon curry powder 2 teaspoons cumin 2 tablespoons sesame oil 1 tablespoon toasted sesame seeds cherry tomatoes lime slices Maple & Labser (near Farmer Jack) • Bloomfield Hills • Michigan (810) 540-8001 Open Tuesday tin Sunday Get Results... Advertise in our new Entertainment Section! IDETROIT; Caii Robin Magness (810) 354-7123 Ext. 209 ILENE SPECTOR SPECIAL TO THE JEWISH NEWS THAI CHICKEN OLE (MEAT) Watch For Os Next Location... Opening Soon At Fourteen Mlle & Middlebeit, Farmington Hills 132 A Summer Chicken Olympics THE JEWISH NEWS In medium saucepan, mix to- gether taco sauce, brown sugar, lime juice, soy sauce, ginger, gar- lic, 1/4 teaspoon salt and curry powder. Cook over medium heat until mixture boils. Continue to cook, stirring, about 2 minutes or until sauce is slightly thick; set aside. In small bowl, mix togeth- er cumin and remaining 1/4 tea- spoon salt. Sprinkle mixture over chicken. In large frying pan, place sesame oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until chicken is brown. Pour sauce over chicken. Reduce heat, cover and cook over low heat 18- 20 minutes or until chicken is fork tender. Arrange chicken on serv- ing platter; keep warm. Adjust heat to medium; cook sauce re- maining in flying pan, stirring, about 3 minutes or until glaze forms. Spoon glaze over chicken; sprinkle with sesame seeds. Gar- nish with cherry tomatoes and lime slices. Makes 4 servings. CHUNKY CHICKEN CHILI CHOWDER (MEAT) 8 broiler-fryer chicken thighs, bones, skinned, cut into bite- size pieces 1/2 cup chopped green onion 2 tablespoons prepared pesto 1 tablespoon chili powder 1 teaspoon cumin 1 can (16 oz.) fat-free chicken broth 1 can (15 oz.) black beans, rinsed and drained 1 cup mild, thick and chunky salsa Cilantro Pesto (garnish) In large, deep, non-stick frying pan, place chicken, onion, pesto, chili powder and cumin; heat to medium-high temperature. Cook about 8 minutes, stirring to blend. Add broth, beans and salsa. Reduce heat and cook, uncovered, over low heat 10 minutes or until chicken is fork tender. Spoon into bowls. Garnish with Cilantro Pesto. Cilantro Pesto: In small bowl, mix together cup minced cilantro, 1 tablespoon lime juice and 1 ta- blespoon of prepared pesto. Makes 4 servings. OLYMPIC SEOUL CHICKEN (MEAT) 8 broiler-fryer chicken thighs, skinned 1/4 cup white wine vinegar 3 tablespoons soy sauce 2 tablespoons honey 1/4 teaspoon ginger 2 tablespoons peanut oil 10 cloves garlic, coarsely chopped 1 teaspoon crushed red pepper In a small bowl, mix together vinegar, soy sauce, honey and ginger; set aside. In large frying pan, place oil and heat to medi- um-high temperature. Add chick- en and cook, turning, about 10 minutes or until brown on all sides. Add garlic and red pepper and cook, stirring, 2-3 minutes. Add vinegar mixture, cover and cook 15 minutes or until chicken is fork tender. Uncover, cook about 1-2 minutes more or until sauce is slightly thick. Serve with rice. Makes 4 servings. ❑