ICHIGAN CITIZEN
13
Chicken and turkey star ln new and oetlclous ways
m al-plann rs tum more
d more to poultry for e ry-
day meal , here are e qui ,
im e d delicious IY
to prepare it.
Ju pic your favorite parU
for tangy Chicken and Garden
V etable B e. You can use a
ari ty of chi en parts in this
recipe - brea halve, drum-
ic , thighs or wings; the
seasoning and coating mixture
coat 2-� pound of chicken.
So buy the parts your family
e best. Then let everyone
have or her favorite.
other plus, this easy supper
bine the be of the garden
rplu together in one dish to
m e rving and cleanup a
breeze.
A chicken nu et become
the late take-out craze, you
can retch your food dollars
d m e these mouth- ater
t der chunks of chi en on
your 0 n, in minutes. Family­
p . g Home style Chicken
u et even come ith two
qui and easy ce to m e
'dippin fun.
At I tt tu ey ha gone be­
yond the holiday ason! Here
. you'll find it bbing for b ef
in traditional Chine yle
dish, then anding in for rolled
boned chicken brea . Ten­
der rip of tur ey cook quic -
ly and deliciously in light but
tisfyin Oriental Ginger Tur-
key. Frozen vegetable, with
their cial and uce,
give th t special Ori ntal flair.
Or, try temptin your hungry
clan ith Stuffed Tur ey Roll
- definitely appealing to hearty
ppetite .
CHICKE DG DE
VEGET BLE BAKE
2
tablespoon butter or
margarine
1 small garlic clove, cru ed
1 medium eggplant, cubed
2 medium zucchini, sliced
2 medium onions, sliced
2-� pounds chic en pi ces or
chic en brea
1 envelope Shake 'n Bake
soning and co ting mix­
ture' original barbecue
recipe for chicken
elt butter in a 13x.9-inch
baking pan; stir in garlic. Add
vegetables; stir to coat with
butter. Coat chicken pieces
with seasoning and coating mix-
ture as directed on p ckage.
Sprinkle any remaining mixture
evenly over vegetables. Top
with chic en pieces and bake
. t 350 degree for 50 minute
or until chicken and ve e ble
are tender. Ike 4 servings.
HO
1 pound boned skinned chicken
bre
. 1 teaspoon garlic powder
1 envelope Shake 'n B e
a rung and co ting mix­
ture' original recipe for
chi en
cup water
Cut chic en in l-inch piece .
Add garlic powder to a n­
in and coating mixture in
plastic er bag. oisten chic­
ken piece with water and
e 3 or 4 pieces at a time
in bag until evenly coated.
Arrang in single 1 yer in un­
grea d shallow baking pan.
Bet 400 degree for 20
minutes. Serve hot with us­
t rd S uce or Peach Honey
Sauce, if desired. ake about
3 dozen.
OSTARD SAUCE
� cup mayonnaise or sour
cream
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A list of tho prlYit. nd rs Is just I smlll bit of the
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ntltled: Th. Crect And LOIn Guidlo
Also IVlilab In the Quidl:
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Suite 98, Wlshlntton, DC 20005.
% cup prepared mustard
� teaspoon gar
Combine III ingredient and
blend well. Chill at lea 1 hour.
Makes about � cup.
PEACH 80 EY SAUCE
* cup peach preserves
1 teaspoon honey
I teaspoon vinegar
Combine all ingredients in
small saucepan and heat gently.
Serve warm a sauce for chicken.
Makes * cup.
ORIE TAL G GE TURKEY
� pound Louis Rich fresh
turkey breast cutlets, cut
into thin strips
1-*' tablespoons oil
% cup water
1 tablespoon f1;)Y sauce
1 teaspoon cornstarch
(optional)
* teaspoon ginger
I p age (10 oz.) Birds
Eye J apane or Chinese
style recipe vegetables
with a ned uce
2 tablespoons salted peanuts
Saute turkey in oil in' illet
until just tender, about 3 or 4
minutes. Combin water, y
uce, cornstarch and ginger.
Add to turkey with vegetable .
Bring to a full boil over medium
heat, separating vegetables with
a for and stirring frequently.
Reduce heat, cover and lim­
'mer 2 minute Sprinkle with
peanu ts. Serve over ho coo ed
rice, if desired. es about
3 cup or 3 rvings,
STUFFED TURKEY OUS
1 package (6 oz.) Stove Top
chicken flavor or corn­
bread stuffing mix
1-% cup water
2 tablespoon butter or mar­
garine
6 Louis Rich tur ey brea
slice (24 oz.)
I egg, beaten
% cup oil
Fine crush I cup of the
ufflng crumb; t a 'de. Pre­
pare stuffing mix directed
on package, using remaining
crumb , reducing water to 1-%
cups and better to 2 table­
spoons. Spr d each turkey
piece with stuffing, dividing
mixture evenly. Roll up and
tuck in end Dip roll in egg,
then in re rved crumbs. Fry
in hot oil in I rge illet until
golden bro n on
about 15 minute.
rving.
ote: Co ted tur ey roll
may be refrigerated; fry just
before rving. Co ted tur ey
rolls may be baked. PI e in
allow baking pan; drizzle with
% cup melted butter or mar­
garine and beat 400 degree
for 30 to 35 minute .
Erik
Washin ton
Dear Erik
Some weeks back you print­
ed a letter from a young per n
who id she was getting a lot of
peer pre sure to get high on
drugs. Her problem was that
she was becoming confu d and
wa' thinking of perhaps trying
it out, just to find out for
her If. Erik, your answer
as perfect. ot only for her
but for me and my be friend
as well. A lot of people think
of us as really square and very
few people want anything to do
with us. We had been thinking
about perhaps trying to small
drug and then my friend
found your column. And to be
honest with you we were never
really interested in doing drugs
bu t we thought everyone would
think that 'together' and they
ould ant to become friends
ith u e don't think that
ay now and both of us want
to say thank you. Please don't
print our name becau our
parents read your column and I
am sure they won't understand.
XX and her friend,
Orlando, Florida
Dear XX friend,
Thanks for writ g me and
letti g m ho you
d your friend feel bout the
column. I am h ppy that so
one el' letter got your
ttention and that my advice
he peel you to y no to any
kind of dru. on of' .
Your confu . n
cleared up by reco
nmn yo e and hat
you are aD about. Th 0 of
you did the ri t thin by y­
in no, keep up th good
E
Dear Erik,
I read a letter in your column
about 'peer pre ret and drugs.
I wi you ere around three
years ago. I really could have
u d your advice about drugs
and ju saying no. I had to
learn the hard way but I got
my life together no. I am
off of drugs now bu t its ill
a daily battle. Right now I am
winning! Keep up the od
work, man.
Y.B.
Pasadena California
I'm e
ell. Keep up the
o and
Although it
your life .
E
Sincerely,
. gton