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FOR JAN. 1 -MAR. 31, 2003
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sheet in an oven set to 250F.
Makes 18-24 latkes.
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BAKED FRIED BONELESS
SKINLESS CHICKEN BREASTS
Perfect mock-fried chicken to keep
with the Chanukah oil theme.
1/2 cup (1 stick) melted margarine
3 pounds boneless skinless chicken
breasts
1 cup flour
1/2 cup yellow corn meal
1 t. salt
1 t. ground black pepper
1 t. granulated garlic or garlic pow-
der
1 t. chili powder
1 T. paprika
1/2 t. cayenne pepper
Preheat oven to 400F. Spread melt-
ed margarine over the bottom of a
baking dish large enough to accom-
modate all the chicken.
Mix the flour and seasonings
together in a gallon-sized plastic bag.
Shake each piece of chicken in the
seasoned flour.
Place the chicken pieces in the
baking dish. Bake for 10 minutes.
Turn the chicken over and bake an
additional 20 minutes, or until
cooked through and crispy.
Serve the chicken hot or at room
temperature. To reheat, cover with
foil and place in a 250E oven for up
to 30 minutes.
Makes 8 servings.
LEMON AND OREGANO
GRILLED CHICKEN
Here's another wonderful chicken
recipe to serve with latkes.
2 pounds boneless and skinless
chicken breasts, trimmed of visible
fat
3 lemons, cut into 1/4-inch slices
Olive oil to brush on lemons
Marinade for chicken:
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup finely chopped fresh
oregano
2 T. fresh minced garlic
Kosher salt, to taste
Fresh ground black pepper, to taste
Trim all visible fat from the chick-
en. Combine the marinade ingredi-
ents in a large bowl. Add the chicken
pieces and cover the bowl with plas-
tic wrap or, alternately, place all the
ingredients with the chicken in a
large "zipper" plastic bag and seal
well.
Marinate the chicken in the refrig-
erator for from 2 hours to overnight.
Heat the grill to medium-high
until hot. Grill the marinated chick-
en for 4-5 minutes on each side until
cooked through.
Remove to a cutting board and cut
the breasts in thin slices on the diag-
onal. Brush the lemons with olive oil
and grill those as well, about 3 min-
utes on each side:
Serve the grilled chicken with the
lemon slices over.
Makes 6 servings.
GINGER PEARSAUCE
An interesting and delicious twist on
the usual applesauce with latkes. This
homey sauce also complements the
savory taste of turkey and stuffing.
10 ripe pears, unpeeled, quartered
and cored
3 T. lemon juice
2 t. ground ginger
1 cup apple juice
2/3 cup sugar
3 T. pear liqueur, optional
Cut the pears into large chunks.
Transfer the chunks to a large pot
over high heat and add the remain-
ing ingredients.
Bring the liquid to a boil, reduce
the heat and simmer, covered, for 40
minutes or until the fruit is very ten-
der.
Stir well to "mash" the tender fruit.
Cool to warm or chill until ready to
use, up to 5 days ahead.
Makes 8 cups.
JEWELED APPLE COMPOTE
Another variation of applesauce, with
dried fruit added. Serve this with
latkes or as dessert.
10 cups peeled Golden Delicious
apple chunks
1/2 cup dried .cranberries or cherries
1/2 cup raisins
1/2 cup dried currants
1/2 cup apple juice
2 T. red wine vinegar
1/2 cup sugar
2 cinnamon sticks
Combine the ingredients in a pot
large enough to accommodate all the
apples. Cover and bring to a boil
over medium-high heat. Reduce the
heat to medium-low and cook until
the apples are tender, but still hold
their shape, about 20 minutes.
Remove from the heat. Cool and
chill the apple compote in a glass,
ceramic or plastic dish, covered with
plastic wrap, for up to 1 week.
Makes 8 servings. ❑