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 • .,:lwous$,Rog ILENE SPECTOR SPECIAL TO THE JEWISH NEWS i iSCOV D at tte " 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