ERICAN MLR FOOD
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OFFERS EXPIRE 12/18/97
PURE MILK
FRESH ROASTED • SALT/NO SALT
CHOCOLATE
COVERED RAISINS
CASHEWS
1 1
$
1.00
SAVE
$1.50
LIMIT 2 LBS.
MERCKEN MELTING WAFERS
FOR CANDY MAKING
CHOCOLATE
SAVE
1.00
SAVE
PREMIUM FLAVORS • SANDERS
OLD DETROIT
2 9
LIMIT 2
STARLIGHT
MINTS
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.00
CHOCOLATE COINS
C
CI
EACH
SAVE
350
5 /8MES1-i BAG • LIMIT 6 0
CHICKEN in
BARBECUE SAUCE
LIMIT 2 LBS. CI
SAVE
1.00
LIMIT 2 LBS.
GOLD MILK CHOCOLATE
FULLY COOKED READY TO SERVE
99c
Sly"
SA ,
850
I:I
LIMIT 2 LBS.
ICE CREAM
$ 2 , GAL.
$1
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$599
'2.00
'2.00
PITTED • ASHLOCK
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$199
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th9
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el OATS
QUAKER 39
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400
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u 3
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12/5
1997
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Advertise in our Entertainment Section!
Food
All These Recipes
Cry 'Fowl'
PHYLLIS STEINBERG
Special to The Jewish News
Jr
ewish cooks who observe
kashrut are a wonderful
resource for new recipes. I
have just received a recently
published cookbook by mothers of
children in the Bais Yaakov School in
Miami.
I tried some of the chicken recipes
in the book and they were tasty as well
as nutritious and kosher.
Below are some chicken dishes that
you can try for your next Sabbath
meal or special occasion.
All of the recipes in the book are
kosher. To order the book, send
$21.50 to Beth Jacob High School,
1110 N.E. 163 Street, North Miami
Beach, FL 33162.
HAWAIIAN PINEAPPLE
CHICKEN
1 chicken, quartered
1/2 cup orange or apricot
marmalade
1 package onion soup mix
3/4 bottle French dressing
1 can pineapple chunks with syrup
1/2 cup slivered almonds
Mix marmalade, onion soup mix,
French dressing and pineapple chunks
with syrup. Pour over chicken. Mari-
nate 1/2 hour in refrigerator.
Bake at 350 degrees in baking dish
for 1 1/2 hours.
Sprinkle almonds on top last 15
minutes. Serves 4.
HERB CHICKEN
1 medium chicken, cut up
2/3 cup oil
1 teaspoon garlic
1/2 teaspoon paprika
1/4 teaspoon tarragon
2 tablespoons parsley
1/2 teaspoon marjoram
Pepper, to taste
Mix oil and spices. Marinate chicken
overnight (or at least 2 hours). Grill or
broil for 45 minutes, turning every 15
minutes.
May be baked at 350 degrees for 1
hour. Serves 4.
HONEY-CURRY CHICKEN
3 pounds chicken cutlets, cubed
1/4 cup margarine
Oil, for frying
1/4 cup prepared mustard
1/2 cup honey
1 teaspoon salt
1 teaspoon curry powder
Brown chicken in oil. Melt margarine.
Mix with honey, salt, mustard and
curry. Place chicken in a 9x13-inch
baking dish. Pour sauce over it and
bake, uncovered, at 375 degrees for 45
to 60 minutes, basting occasionally.
Serves 4.
HONEY MUSTARD CHICKEN
3 pounds chicken breasts
1 cup chopped onion
2 tablespoons vegetable oil
1 (8 ounce) can tomato sauce
3/4 cup orange juice
1/4 cup lemon juice
1/4 cup Golden Blossom honey
2 tablespoons prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried tarragon
2 teaspoons chopped garlic
Saute onions in oil over medium heat
for 3 minutes. Brown chicken in
onions for 5 minutes. Mix remaining
ingredients in a small bowl. Pour over
chicken. Cover and simmer until ten-
der, about 30 to 40 minutes. Serve
over white rice. Serves four.
CHICKEN HONEY-NUT
STIR-FRY
4 chicken breasts, boneless, cut in
chunks
3/4 cup orange juice
1/3 cup honey
3 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon ground ginger
2 large carrots, peeled and cut
diagonally
2 stalks celery, cut diagonally
2 red peppers, cut into chunks
1 can baby corn, drained
1/2 cup cashews
Combine orange juice, honey, soy
sauce, cornstarch and ginger in a small
bowl and set aside. Stir-fry vegetables
in olive oil for 3 to 5 minutes. Add
chicken and stir-fry an additional 5
minutes.
Add sauce and cook until mixture
thickens. Add 1/2 cup cashews to skil-
let and toss. Serve with hot rice.
Serves four.
LEMON TERIYAKI GLAZED
CHICKEN
8 chicken thighs
1/2 cup lemon juice
1/2 cup soy sauce
1/4 cup sugar
3 tablespoons brown sugar
2 tablespoons water
4 cloves garlic, finely chopped
3/4 teaspoon ground ginger
In skillet, combine all ingredients,
except chicken. Cook over medium
heat for 3 to 4 minutes. Add chicken
and simmer an additional 30 minutes.
Serves 4. ❑