7
Chick n-Rlc C ccl tor
4 hicken bre t h lve I bon d
nd kinned
1(2 cup chopped onion
1 tabl poon vegetable oil
1 tar (16 ounce) meatle
paghetti auce
1-1/4 cup water
1 greer, �epp r, cu .. into hon, thin
trip
1/2 tea poon dried oregano,
crush d
1(2 teaspoon dried basil, crushed
1-1(2 cup Instant Rice
Cut chicken into 1-inch pieces.
Saute chicken and onions in oil in
skillet until lightly browned. Add
remaining ingredients except rice;
mix well. Bring to a boil; stir in rice.
Cover and remove from heat. Let
stand 10 minutes or until liquid is
absorbed and rice is tender.
Make 4 rvln .
Seam Chicken In Pita Pockets
1(2 cup salad dressing
1 tablespoon sesame eed, toasted
1 tablespoon soy sauce
. 1 teaspoon sesame oil (optional)
1/8 teaspoon ground ginger
1 cup chopped cooked chicken
1f2 cup chopped Chinese peapods
(fresh or frozen)
1f2_cup chopped red or green pep­
per
1/4 cup easl'lew IJ \ If 1 I h)1""I 1.1111)
2 whole wheat' (or white) pita
breads, cut in half.
Mix salad dressing, sesame seeds,
soy sauce, oil and ginger until well
blended.
Add chicken, vegetables and
cashews; mix lighly. Fill pita bread
with chicken mixture.
Makes 2 servings.
Tandoori Chick n K bab
Preparation time: 10 minutes
marinating time: 2-3 hours cooking
time: 10-15 minutes
1(2 cup plain low-fat yogurt
1 table poon peanut oil
1 table poon lemon juice
1 teaspoon cayenne pepper
1(2 tea poon alt
1/4 te poon cinnamon
6 Bonele ,s inle chicken
brea t halve ,about 1-1(2 pound
Oil for grill (optional)
Cut chicken into 1-1/2-inch
cubes. In large bowl combine
yogurt, oil, lemon juice, cayenne,
alt, paprika and cinnamon. Coat
chicken with yogurt mixture.
Refrigerate 2 to 3 hours, turning
once. Lightly oil barbecue grill or
spray with non- tick cooking spray.
Thread an equal amount of chicken
cubes each of six skewers.
Cook chicken over medium heat
coals, about 6 inches from heat
source for 10 to 15 minutes, turning
three time, until lightly charred,
crisp and cooked through. Or broil 6
inches from heat source for 10 to 15
minutes, turning once. Serve over
affron rice wi th spicy chutney.
erving: 6
B)ack B an and Rice Sa.ad
. -,21 .coa ri ccl �
room temperature
1 cup cooked black beans
1 medium fresh tomato, seeded
and chopped
1/2 cup (2 ounces) shredded
Cheddar chee e (optional)
1 tablespoon nipped fresh
parsley
1/4 cup prepared light Italian
dressing
1 table poon lime juice
Lettuce leave
Combine ric , bean, tomato,
che e (if de ired), and parsley in
large bowl. Pour dre ing nd lime
juice over rice mixure; to lightly.
Serve on lettuce leav
Mab 4 ervin .
Chick n Columbia
2 green-tipped Banana ,peeled
2 teaspoons vegetable oil
4 bon le chicken brea t halves
Salt and pepper to taste
2 clo e garlic, pressed
2 tablespoons minced ginger root
1 Dote Orange
1(2 table poons chopped chutney
2 teaspoons cornstarch
Cut bananas in half crosswise,
then length-wise into 4 pieces.
In non-stick skillet, brown
bananas in oil on both sides (2 to 3
minutes). Remove from skillet.
Sprinkle chicken with salt and
pepper. Brown chicken on both
sides in same skillet. Add garlic and
ginger root; saute.
With vegetable peeler, cut thin
strips of peel from orange. Juice, 14
cup water and Chutney to skillet.
Cover, simmer 20 minutes.
Mix cornstarch and remaining 1/4
cup water; stir into pan juices. Cook
Wltil boils'and thicke Top
chicken with bananas. Generously
spoon sauce over all.
-Serves 4.
CI •• sic Skillet Fried Chicken
3/4 cup all-purpo e flour
1 teaspoon salt
1/4 teaspoon pepper
1 frying chicken (2 1/2 to 3
lbs.j.cut up or use chicken pieces
1/8 te�poon pepper
- Heat oven to 350F.
- Mix all ingredients except al-
monds.
- Spoon mixture into 10 x 6-inch
casserole; sprinkle with almonds.
- Bake 35 minutes or until
thoi 'LI�hl y hl"::lted. Make 4 to 6
serving-
Layered Chicken Taco Salad
Prep time: 30 minutes plus
refrigerating
1 tablespoon oil
4 boneless skinles chicken breast
halves (about 11/4 pounds), cubed
3/4 cup alsa
4 cups torn lettuce
3 cups coarsely broken tortilla
chips
1 can (15 ounces) kidney beans,
rin ed, drained
1/4 cup sliced green onions
Guacamole (recipe follows)
1 cup (4 ounces) Kraft Shredded
Sharp Cheddar Chee e
2 slice Oscar Mayer Bacon,
cri ply cooked, crumbled
- Hem oil in work or lO-inch
killet over medium-high heat; add
chicken.
Stir-fry 4 to 5 minutes or until
tender.
Reduce heat to medium. .
- Stir in al a; c vcr. Simmer 5
minute.
- Prepare Guacamole. ,
- In J to 4-quart serving bowl,
layer lettuce, chip, combined bean
and onions and chicken mixture.
Cover with Guacamole, spread­
ing to edges of bowl to eat. Sprinkle
wi th chee e� cover. Refrigerate.
- Stir in bacon [ustbcforc erv­
ing.
Makes 8 servings.
Guacamole
1 ripe avocado, peeled, mashed
lf2 cup Salad Dressing
1(2 cup salsa
1/4 cup milk
- Mix all ingredients until well
blended.
1/2 cup Shortening or Oil
CombineL1 ur, alt.and pcppcr in
paper or pla tic hag. Add a few
pie e of chicken at a time. Shake to
�! 0 t. J
Heat shortening or oil to J65F
in electric killet or n medium-high
heat in large heavy. killel. Fry
chicken 30 to 40 minute without
lowering heat. Turn once [or even
browning. Drain on paper t wcls.
4 servings
Note: For thicker crust, increa e
flour to 1 1/2 cup. Shake damp
chicken in season d flour. Place pn
You Love It Cold, You'll Love It Hot
Chicken-Rice Cacciatore
waxed paper. Let it for 5 to 20
minutes before frying.
This recipe is from the Black
Family Reunion Cookbook.
How many times have you made
your sandwich or salad better by
using salad dressing?
"What?" you say. Salad dressing
as an ingredient in a baked d. h'!
Cheesy Chicken Casserole is fea­
tured here to demonstrate how you
can make a hot chicken casserole
taste especially delicious. Simply
mix together the ingredients, bake'
for 35 minutes, add a salad and
you've got a meal that is certain to
become a family favorite.
DID YOU ALSO know that
cooking with salad dressing Instead
of mayonnaise makes foods less oily
. than mayonnaise and adds more
taste?
Looking for a more. traditional
usage in a cold recipe? How 'bout
serving a hearty meat-in-a-bowl
Layered Chicken Taco Salad? Thir­
ty minutes to prepare and assemble
the salad ingredients. ome chilling
time in the refrigerator and another
complete meal is ready for the entire
family. So, get cooking with alad
dres ing, it's notju t for andwiche
anymore.
Cheesy Chicken Ca erole
Prep time: 15 minutes
Cooking time: 35 minute
2 cup chopped cooked chicken
or turkey
2 cup ( ounce) medium nood
lc. , cooked, drained
2/3'u Salad Dre ing
2/3 cup milk
'1 can (4 ounce) mu hroom ,
'drained
1f2 cup (2 ounces) 100 percent
Grs ted Parrne an Chee c
1/4 cup ch pped nion
1/ up slivered a almond,
toasted
Yariation: Omit milk. Sub titute
1 can (6 ounce ) frozen avocado dip
for ripe avo ado.
For free quick and ea y recipes
that will delight any palate. simpl
write to the Kraft Creative Kit hen,
P.O. Box 6 77, Douglas, AZ 5655.
Allow 4-6 week for delivery.
Limit one request per cnvel pc.
Mail with insufficient p ia c will
be returned. /
\.�.:a�S CORRIDOR FOOD CO-OP
� oth Anniversary
Ith a Wellness" Fair
at., Septe'mber 26, 19,92
� lO:OOam - 8:00p�
. Community Arts Auditorium
Wayne State University - Detroit, Michizan
An Event lor the Entire Family
FAIR' ADMISSIO� FREE!
ALL DAY: Io:ooam • 8:00pm
Food Sample •• Product Giveaway. • D mon tratlcn • Health Lectur
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11 :OOam & 3:00pm
LECTURE SERIES (include both lecturer )
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* John Coltrane Celebration *
_ A:P nent for N.oroma Instltute-
Fcaturinglfarold McKinney leading some of Detroit', finest mu lcian
G:OOpm • 7:30pm
, $5.00 G neralAdml Ion » $10.00 Patron e 2.00 (6-12 yr .)
Vendor & Ticket Info: Call Ca Co-op at 31·7·1-2
,·,d,v, 1,.. "of.)I '1", I
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I .. -'
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e Fresh 'Place To
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