BUSCH'S
>> sponsored by
Fmk GwkilsTAWeeAatgiach/li
tiesk Fwd./Ha/4er
FRESH
T
EMPIRE
BONELESS.
SKINLESS
CHICKEN
1)1
BREAST
5.591b.
A casual
Super Bowl supper.
MIXED
BABY BELL
PEPPERS
4 CT.
SPICY CHICKEN DRUMS
4 lbs. chicken drumsticks
(about 16)
salt and pepper to taste
'/2 cup Dijon mustard
'/2 cup mayonnaise
2 Tbsp. honey or brown sugar
2 tsp. chili powder
3 /4 tsp. ground cayenne pepper
Ph cups breadcrumbs
CRISPY COATED POTATOES
6 medium Idaho or Russet potatoes
scrubbed and left unpeeled (about
3-4 lbs.)
4 egg whites
1 1 /2 cups flour
2 tsp. kosher salt
2 tsp. paprika
1 tsp. freshly ground pepper
1 tsp. granulated garlic
Preheat oven to 375 degrees.
Spray a rimmed baking sheet with
nonstick cooking spray. Set aside.
Rinse the chicken with cold water,
season lightly with salt and pepper
and set aside.
Combine mustard, mayonnaise,
honey or brown sugar, chili powder
and cayenne pepper in a large bowl,
and whisk well. Add the drum-
sticks, and turn in the mixture,
using your hands, until they are well
coated.
Place the breadcrumbs in another
bowl; dredge each drumstick in
the breadcrumbs then place on the
prepared baking sheet. Cook for
40 minutes, until cooked through.
Serve hot, warm or at room temper-
ature. Makes 6 or more servings.
Preheat oven to 425 degrees. Line a
rimmed baking sheet with parchment, and
rub the paper well with vegetable oil. Set
aside.
Cut the potatoes lengthwise into about 10
wedges each. Set aside.
Place the egg whites in a large bowl, and
whisk well until frothy. Set aside.
In another medium bowl, combine the
flour, salt, paprika, pepper and garlic. Set
aside.
Toss the potatoes in the egg whites, and,
using your hands, coat them well. Then add
the potatoes to the flour mixture, and, using
your hands, toss and coat them well.
Arrange the wedges on the prepared bak-
ing sheet, and cook for 30 minutes or until
the wedges are golden. Serve hot or warm
with Sweet and Tangy Ketchup (recipe
below). Makes 6 servings.
SWEET VINEGAR SLAW
Slaw:
1 large (about 3 lbs.) head of green
cabbage finely shredded (you may use
half red and half green cabbage)
1 cup thinly sliced red or Bermuda
onion
1 cup shredded carrots
salt and pepper to taste
Dressing:
1 cup cider vinegar
SWEET AND TANGY
KETCHUP
1 cup ketchup
(I recommend Heinz)
2 Tbsp. Dijon mustard
2 Tbsp. red wine vinegar
1 Tbsp. minced garlic
1/4 cup honey or brown sugar
G
vlk ■
ott4lates n o*c eattakpirer/
Sale prices are good through Sunday, February 3, 2013. Not all items available at all stores.
Save even more time
.S U S -CCU - H ' S
riesk
with online shopping!
buschs.com/MyWay
7c -o-c/AaAket
WEST BLOOMFIELD
FARMINGTON HILLS
W. 14 Mile at Farmington
Grand River Avenue at Drake
248-539-4581
248-427-7400
Visit www.buschs.com to find all
15 convenient locations.
A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
1798670
I
•
% cup sugar
'/2 cup canola or other vegetable oil
1 tsp. celery seed
Directed David el TilLagids
-
Combine slaw ingredients in a large
bowl. Set aside. Combine dressing ingre-
dients in a small saucepan, and bring to
a boil over high heat. Cook for 1 minute,
stirring. Cool the dressing for 10 minutes,
and pour over the slaw. Toss well. Add salt
and pepper to taste. Chill until ready to
serve. Makes 8 or more servings.
Featur ing
Atist Carol Lempert
her,
p ar
her, 'Keith Kalinowski,
SoodoLsIsi
Sirg ii.nrela
Itusgrartz ;ad 'Pete
and WW1
MucoaaaoccaCID 111)21:1
Clokai ID Rosalind G#
figuring
caao double-helix &mama/CM
fl photograph Geal2dthaD discovery?
"You won't want
1 Tbsp. hot pepper sauce (such as
Tabasco) or to taste
1 Tbsp. Worcestershire sauce
Combine all ingredients in a medium
saucepan over medium-high heat. Reduce
heat to medium-low, and simmer, stirring
occasionally, for about 15 minutes. Cool
before using. Makes 11/2 cups. ❑
on
TG3 Your Eas143323 Today!
248. 788.2900 www.cletTb.eatre.org
JET Performs
in the Aaron DeRoy Theatre in the JCC - Corner of Maple & Drake Roads in West Bloomfield
SHUBERT
FOUNDATION.
All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .
January 24 • 2013
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