Market Basket of Franklin 32654 Franklin Road the Village of Franklin in 248.626.2583 Fax ASIAN CHICKEN BREASTS Marinade: 2 T. red wine vinegar 2 T. sesame oil 1/4 cup soy sauce 1/2 cup chopped scallions 2 T. sugar 1/4 cup hoisin sauce 1 T. minced fresh gingerroot 1 T. minced garlic 1 T. red pepper sauce, such as Tabasco 1 teaspoon salt Other ingredients: 2 cups matchstick cut carrots 2 cups matchstick cut red bell peppers 2 cups sliced mushrooms 8 boneless and skinless chicken breast halves 1/2 cup chopped fresh cilantro 8 16-inch foil lengths Combine marinade ingredients in a large bowl and mix well. Set aside. Place the chicken in a large zipper-style bag. Add the mari- nade and close. Turn the bag over several times to coat the chicken. Chill for 2 to 6 hours. Preheat oven to 375°F. Place a foil sheet on a clean surface. Place a 1 /4-cup of each type of vegetable in the center of the foil. Place a marinated chicken breast over the vegetables and top with a bit of chopped cilantro. Wrap the foil over the ingredients loosely and fold the edges of the foil together to form a tightly sealed packet. Repeat with remaining chicken and foil. Place the packets directly on the oven rack or on the grill and bake them for 20-30 minutes. Arrange packages on platter or on individual plates and serve. Makes 8 servings. FOIL BAKED BEETS WITH BLUE CHEESE AND WALNUTS 3 pounds beets, peeled and diced into 1/2-inch pieces (wear disposable gloves) Juice of 1 lemon 1/4 cup olive oil 1/4 cup balsamic vinegar Kosher salt to taste Pepper to taste 1 cup goat cheese, crumbled 1 cup chopped walnuts, lightly toasted 2 24-inch sheets of foil, stacked Preheat oven to 400°F Arrange cut beets in center of foil. Drizzle with lemon juice and olive oil. Wrap the foil over the beets loosely and fold the edges of the foil together to form a tightly sealed packet. Bake the beets for 1 hour. Remove the beets from the oven and carefully open the packet. Transfer the hot beets to a glass or plastic bowl and sprinkle with balsamic vinegar to cool. Chill until ready to serve. Just before serving, Drain the beets and arrange in a serving dish. Sprinkle the beets with salt and pepper and top with crumbled cheese and walnuts. Serve cold or at room tempera- ture. Makes 8-12 servings. FOIL ROASTED MAHI-MAHI WITH VEGETABLES 2 cups thin sliced carrot rounds 1 pound green or wax beans, stem ends trimmed and left whole 1 large bunch rapini, divided 2 cups thin sliced red or Bermuda onions 16 new or redskin potatoes, unpeeled and sliced into 1/8- inch slices Kosher salt and pepper to taste 4 T. extra virgin olive oil 8 5-8 oz. portions of mahi-mahi Paprika, garnish 1 cup chopped fresh parsley 8 20-inch sheets of foil Divide and arrange vegetables in the center of each of the sheets of foil. Season the vegetables with salt and pepper and drizzle with the olive oil. Place the fish portions over the veg- etables and season them with salt, pepper, paprika and parsley. Fold the foil over the fish. Carefully fold the edges of the foil together to tight. (You want these to look like neat packets.) Place the packets on a baking sheet and cook for 15-18 min- utes (do not overcook). Bake the packets on a baking sheet in a preheated 450°F. oven for 10 minutes. Serve immediately. Makes 8 servings. FRUIT AND HERB STUFFED BAKED APPLES These sound like they are dessert, but they're actually a side dish that's great served with roasted meats or chicken. 1 T. olive oil 1 cup chopped onion 1/2 cup chopped celery 2 cups sliced mushrooms 1 t. chopped fresh thyme 2 T. chopped fresh parsley 2 cups bread crumbs 2 T. dried parsley flakes Salt and freshly ground pepper, to taste 1 cup chicken broth or water 4 Delicious, Golden Delicious, Gala or Fuji apples 8 12-inch sheets of foil Preheat an oven to 350°F Heat olive oil in a large nonstick skillet over medium-high heat. Add the onions, celery and mushrooms and cook, stir- ring, until the vegetables are soft and beginning to color, about 8 minutes. Add the thyme, crumbs, parsley salt and pepper and stir well. Add chicken broth and stir. Peel, halve and cored the apples with a melon-bailer. Spoon the stuffing over the apples halves, mounding them and pack- ing them lightly. Place the apples on the cut foil lengths, shiny side out. Wrap the halves loosely and twist the tops to seal (they should look like loose chocolate "kisses"). Bake for 45-60 minutes. Serve hot or warm. Makes 8 servings. Ell 248.626.9275 Chef Carl Congratulates the Class of 20031 Tr9( Our Froit• KeSobs To- Gs/ Great tut tie/ GTO! • Chef Carl's Original Beef Tenderloin Platter • Market Basket's Famous Salmon Platter • Greek Chicken Strip Platter • Wing Ding Platter • Homemade Meatballs • Jumbo Stuffed Mushrooms • Mozzarella Fresca Tray • Mexican fiesta Platter • Franklin Dairy Platter • BBQ Rib Platter CALL AHEAD for Madeatoorder Service Ca Egir OrOtellw! 30 Minute Pick-up 248.626.2583 1/9e/Caterartieh, cua gsude "Through Our Doors Come Only the Finest" 716200 5/30 2003 83