Bring your friends and family for a fun-filled
day of FREE activities and attertaimart at
In This Contest, You
Can't Be Too Chicken
•
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ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
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Jai
August Z4 from 14 pit
at Maple/Prake and JPM
Featuring
the Animal
Magic Show
live at JPM
at 3:15 p.m.
and live
entertainment
by Gemini at
Maple/Drake
at 3 p.m.
This
feature varagus
.;- Kefreshments
Edible art projects
Use of the JCC tennis facilities at Maple/Drake
Clowns
Discovery Room Museum at Maple/Drake
Use of the JCC Racquetball Courts at Maple/Drake
5.! Moon walks
,),3 et-eat prize giveaways S. Jet class registration discounts
; ' :,:`, Use of the JCC's wonderful playground facilities
Use of the JCC general fitness facilities
Free Health Club passes for future use
Hands-on activities
Relay races
Face painting
Use of the JCC pools
-Over 30 demonstrations
Video presentations
Guided JCC tours
•
Sy@ris@r.ed, 1by:
THE JEWISH NEWS
West -loomfielb iErtentrit
For more information, please call the West 61oonifield JOC at
(2481661-1000 or the Oak Park JOC at (24s) 967-4030.
ating back to 1949, the
National Chicken Cook-
ing Contest is America's
longest-running food corn-
petition. This year, the contest
was held on Hilton Head Island,
S.C. Finalists from every state
competed for a first prize of
$25,000.
The entries reflected the cre-
ative ethnic trends in cooking
chicken today. There were Thai,
Greek, Moroccan, Mexican, In-
dian, Tuscan, Lebanese and Ital-
ian recipes. Chicken breasts,
which are so easy to prepare,
were by far the most often-used
part. However, winning dishes
also were created with whole
chicken, thighs, wings, cut-up
parts and ground chicken.
Chicken salads, sandwiches,
burgers, fajitas and even a pate
were featured. Fresh herbs were
a favorite seasoning. Fruits and
nuts often were used, showcas-
ing mangoes, peaches, sunflower
and pistachios.
Most contestants admitted
that the inspiration for their
recipes was their willingness to
experiment. Many like to try to
duplicate a dish they had while
dining out. Others credit televi-
sion cooking shows, newspapers
and magazines, as well as trav-
el for broadening their cooking
interests.
The Chicken Cookbook, is a
128-page paperback containing
the recipes of the 51 finalists,
winning recipes from previous
cook-offs and tips on preparing
and serving chicken. To order,
send $2 check or money order
(no cash) to: Chicken Cookbook
Dept. NBC, Box 307, Coventry,
Connecticut 06238
YUCATAN CHICKEN
WITH PEACH-AVOCADO
SALSA (MEAT)
6 boneless, skinless chicken
breast halves
1 tablespoon, plus 1 teaspoon
garlic pepper seasoning
1 orange, juiced
1 lime, juiced
2 tablespoons olive oil
1 teaspoon dried oregano leaves
Peach-Avocado Salsa:
1 fresh peach, peeled, pitted and
- diced
1 small avocado, peeled, pitted
and diced
1 tomato, peeled, seeded and
diced
114 cup diced jicama
3 tablespoons chopped red
onion
2 tablespoons chopped fresh
cilantro
1/4 teaspoon crushed red pepper
flakes
2 teaspoons olive oil
3 tablespoons fresh lime juice
lime slices for garnish
Place chicken in a shallow glass
dish; nib all sides with garlic pep-
per seasoning. Pour orange and
lime juices over chicken; drizzle
with olive oil. Crush oregano with
fingers and sprinkle over chick-
en. Cover and refrigerate 30 min-
utes, turning once.
Remove chicken from mari-
nade and place in large nonstick
frying pan over medium heat.
Saute, turning, about 12 minutes
or until lightly browned and fork
can be inserted in chicken with
ease. Serve topped with Peach-
Avocado Salsa and garnish with
lime slices. Salsa: In medium
bowl, mix together the peach, av-
ocado, tomato, jicama, red onion
and cilantro. In a small bowl,
whisk together the lime juice and
olive oil; pour into the peach-av-
ocado mixture, stirring gently.
Makes 6 servings.
ROSEMARY-GARLIC
ROASTED CHICKEN
(MEAT)
1 whole broiler-fryer chicken
2 teaspoons rock salt
4 cloves garlic, minced
2 tablespoons minced rosemary
1 teaspoon freshly ground
pepper
2 tablespoons olive oil
1 tablespoon white wine
rosemary sprigs
Loosen skin by placing fingers be-
tween skin and meat, beginning
at neck and gently working way
around breast to drumsticks.
In small bowl, mix together
salt, garlic, minced rosemary,
pepper, olive oil and wine; rub
mixture under skin and in cavi-
ty of chicken. Place rosemary
sprigs in cavity, tie legs together
and place on roasting rack coat-
ed with cooking spray. Place in
325-degree oven and cook about
1 hour 45 minutes or until fork
can be inserted in chicken with
ease. Garnish with fresh rose-
mary sprigs. Makes 4 servings.
PLUM CHICKEN (MEAT)
4 boneless, skinless chicken
breast halves
1 medium onion, chopped
1/2 cup bottled Italian dressing
1/3 cup soy sauce
2 tablespoons molasses
2 plums, pitted, sliced
Arrange chicken in baking dish.
Sprinkle onion over and around
chicken. In small bowl, mix to-
gether dressing, soy sauce and
molasses; pour over chicken.
Place plum slices on top of breast
CHICKEN page 118