Food Mar et Basket PANIC from page 77 of Franklin WHAT ARE tiati oD pcp uuv A9 cn otid YO HUNGRY FOR? Chef Carl's Original Beef Tenderloin Platter Market Basket's Famous Salmon Platter Greek Chicken Strip Wing Ding Platter Homemade Meatballs Jumbo Stuffed Mushrooms Mozzarella Fresca Tray Mexican Fiesta Platter If you can dream it... we can make it! platters, salads, breads and much more • .. .. . • CALL AHEAD for Made-to-order Service 30 Minute Pick-up We Cater Parties, Big and Small 32654 Franklin Road in the Village of Franklin d A 6/13 2003 78 bine (you can do this up to two days in advance). Up to three hours before serving, top the toasts with the mixture (you do not have to be careful). Sprinkle the cheese over all (again, you do not have to be careful). Preheat the oven to 400F and bake for 10-12 minutes and serve. Makes 36-40 bruschetta. picking up the foil and carefully transfer to a serving piece. Carefully slide the foil from the fish (you may have to tear foil in places to remove it all). Sprinkle the capers over the fish and dust the fish and the serving platter with the paprika. Squeeze lemon juice over all and serve. Makes 8-10 servings. . Platter , Quick Chocolate Torte: fudgy dense and easy to make. 248.626.2583 Fax 248.626.9275 QUICK CHOCOLATE TORTE ONE-HOUR HERB ROASTED CHICKEN Make this is a disposable pan and you won't even have to do the dishes. 2 flyers (3 pounds each) each cut into 8 pieces, or 12 large chicken breasts with skin and bones kosher salt and pepper to taste 2 T. minced garlic 1/4 cup fresh rosemary leaves or 1 T. dried rosemary 3 T. olive oil paprika, garnish 1 lemon or orange, cut into quarters Preheat the oven to 400F. Arrange chicken in a large dis- posable baking pan (aluminum is best), or 2 smaller pans. Sprinkle the chicken with salt and pepper, and rub the gar- lic and rosemary into and under the skin. Drizzle the pieces with olive oil and dust well with paprika. Roast for 20 minutes. Turn the pieces over with tongs and roast another 20 minutes. Turn over again and finish roasting for 20 minutes more (lower the heat to 350F if the chicken is browning too quickly at the end). Keep warm in a 250F oven until ready to serve, up to three hours. Arrange the chicken on a platter and drizzle the pan juices over and squeeze the lemon wedges over the chicken. Makes 8 servings or more if serving other entrees. QUICK OVEN ROASTED PARTY SALMON Mayonnaise already has seasoning in it — oil, vinegar, salt, etc. It's a great cheat for cooking fish. .1 side (about 2 1/2 to 3 pounds) boneless, skinless salmon fillet 1/2 to1 cup of mayonnaise (lowfat is fine) 2 T. dried dill kosher salt and pepper to taste 1/4 cup capers paprika, garnish 1 lemon cut into quarters Preheat oven to 450F. Place a length of foil over a large baking sheet. Spray well with non-stick cooking spray. Arrange the salmon on the foil and spread the mayonnaise thinly over the fillet. Top with the dill and sprinkle with salt and pepper. Roast the salmon, uncovered, for 10-15 minutes, until cooked through (do not overcook). Lift the salmon by This low torte (don't expect a tall cake) is fudgy, dense and as easy to make as brownies. It's mousse-like in texture and will sink during cooling — this is normal. Serve it sprin- kled with chopped pistachios or toasted walnuts or top with fresh raspberries. You may also make this recipe in a small diameter pan, but you will need to bake it longer than the recipe states. 8 T. (1 stick) butter cut into pieces 8 oz. semisweet chocolate chips 1 T. raspberry or orange liqueur 4 large eggs, separated 2/3 cup sugar 1/4 cup flour Preheat oven to 325F. Line bottom of an eight-inch- diameter cake pan or springform pan with waxed paper. Spray the paper and sides of pan very well with non-stick cooking spray. Dust pan with flour. Set aside. Combine butter and chocolate in a microwave-safe dish and cook, uncovered, on high for two minutes. Remove from the oven and stir until smooth (if the chocolate is not completely melted, cook for another 30 seconds). Stir in the liqueur. Stir in the egg yolks, one at a time, until com- bine. Stir in the flour until smooth. Set aside. Beat egg whites in another bowl until stiff but not dry. Gently fold the whites into chocolate mixture until no white streaks remain. Transfer the batter to the prepared pan and bake for 25-30 minutes, until set. Remove from oven and cool completely. Run thin knife around sides of the pan. Remove the collar (if using a springform pan) and serve the cake, cut into wedges. Or place a piece of wax paper on a dinner-sized plate and carefully turn the cake over onto to the plate. Top the cake with a pretty cake plate and turn the cake over again onto the plate (cake can be prepared up to a day ahead and chilled until two hours before serving). Just before serving, dust the cake well with unsweetened cocoa powder. Makes 8-10 servings, depending on what other desserts you are serving. . QUICK PASTA WITH GOAT CHEESE, OLIVES, ROASTED PEPPERS AND SUNDRIED TOMATOES Pasta cooks in about eight minutes and goat cheese, olives and sundried tomatoes come in packages or jars. Easy!