my F -

Jiving

@icre’s a brand-new recipe con-

Nest worth clucking about from the
Canadian Chicken Marketing
Agency.

Everyone has a favorite chicken
recipe. Yours might just win you a
sunny holiday in Venezuela via
Fiesta Sun Tours, the grand in this
national contest.

The agency is challenging Cana-
dians to ‘show them your style”
by submitting “unique chicken
recipes that best demonstrate
chicken’s versatility, taste and vis-
gpl appeal.” Ease of preparation
and appropriateness to occasion
will also be considered in the
judging by an independent panel
of food experts. :

So, there you are, folks. Hide

yourself away in your kitchen and
“dream up a tasty chicken entree.
Don’t forget to write down the
ingredients and your method of
preparation:

You have until April 15 to submit
your entry. Send your chicken
recipe along with your name,
address and telephone number to
Recipe Contest, Canadian Chicken

@ farketing Agency, 400 Dalhousie
Street, Ottawa, Ont., KIN 9J9.

In addition to the grand prize,
the contest will provide a prize for
the best recipe from each province.
Provincial winners will receive an
‘eight-piece set of Le Creuset
cookware. .

I hope many of you will enter
this contest. After all, chicken has

. become more and more appreci-
ated, not just for its good flavor,
but because it is also quick and
easy to prepare and there are
literally hundreds of ways you can
prepare chicken dishes. For those
concerned with healthy eating,
chicken is an economical and
excellent protein food. Lower in

lories and fat than many meats,
chicken provides protein the body
requires. daily... = = =

Also, chicken does not need rich

wpuces or other calorie-laden
ingredients to enhance its flavor. It

is delicious baked or roasted with
nothing but its own natural season-.
ings. The addition of calorie-free
herbs or spices can give chicken
entirely different tastes. And it can
be teamed with most nutritious
fruits and vegetables for light
healthy meals.

| By the way, here are some useful

geminders which ensure that the
“safety and nutritional value of
chicken is maintained in your
kitchen.

Cook whole chicken. or parts
with the bone in, to an internal
temperature of 180 F Boneless
parts should be cooked to an
internal temperature of 160 F

Properly. cooked chicken is fork
tender; comes away easily from
| the bone; juices run clear, an ab-
| sence of pinkness will be apparent.

S.

&

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e Auto focus, auto white balance
e 1/1000 sec. high speed shutter

Keep cooked chicken: either hot
(140-165 F) or cold-refrigerated at
40 F or less. Never keep chicken at
room temperature for more that
two hours. After a meal, do not
“cool” leftovers to room tempera-
ture before refrigeration. Place any
leftovers or cooked chicken to be
used for other recipe purposes in
the refrigerator to cool.

And here are a couple of
chicken recipes to start you think-
ing about what you can concoct to
win that trip to Venezuela.

CHICKEN MUSHROOM
BURGERS

This makes 4 to 6 patties, about

1/2 inch thick which won’t break
up during cooking.
1 lb. ground chicken (grind it
yourself or look for it at your
butcher shop).
2 cups finely chopped fresh
mushrooms
1/4 cup chopped fresh parsley
1/4 cup fine dry bread crumbs (or
cracker crumbs)
1 tsp. dried tarragon
1/4 tsp. each of salt, pepper and
dried thyme :
Whole wheat burger buns
In bowl, combine chicken,
mushrooms, parsley, bread crumbs
and seasonings. Shape into 4 to 6
patties, about 1/2 inch thick.
Using medium heat, broil or
barbecue 5 to 6 minutes per side.
OR MICROWAVE like this:
Place patties in microwave dish.
Cover loosely and microwave on
High about 7 minutes or until
juices run clear. Allow patties to

_ stand covered 5 minutes.

Serve on split toasted buns.
Suggested toppings: alfalfa

~ sprouts, light mayonnaise, sliced

Bahai
Faith

It teaches:

“Ye ate the fruits

of one tree, and the ~
leaves of one branch.
So powerful is the
light of unity that it
can illuminate the
whole earth.”

For more information,
please phone:

Mon. Group 656-3599
Tues. Group 656-0601

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e Charger and RF adaptor

tomato, chutney or cranberry

Sauce.

Makes 4 jumbo or 6 medium

burgers.

Now for a really tasty way to

prepare chicken thighs.

BARBECUED CHICKEN
THIGHS
1 tbsp. olive or vegetable oil
1 tbsp. finely chopped green oni-
ons
1 clove garlic, minced

Y,

TheReyiew Wednesday, March 14,1990 — A19

You aren’t chicken, are you?

1/2 cup unsweetened frozen con-
centrated apple or orange juice,
thawed.

1/4 cup red currant jelly

1/4 cup red wine vinegar

1/2 tsp. dry mustard

1/2 tsp. ground ginger

1 1/2 Ib. chicken thighs (or drum-
sticks)

In saucepan, heat oil; add green
onions and garlic; cook over
medium heat 5 minutes or until
softened. Stir in juice, jelly, vine-
gar, mustard and ginger. Heat just
until jelly melts. Remove from
heat: cool to lukewarm.

Place chicken in plastic bag and
cover with cooled marinade. Close
bag securcly, pressing out excess

air, Marinate in refrigerator, turm-
ing occasionally, at least three
hours or overnight.

To cook: drain marinade into
saucepan for conventional cooking
or into 2-cup glass measure for
microwave cooking. Simmer 5
minutes or until reduced by half.

Place chicken skin side up, on
greased grill or broiler pan. Cook
about 5 inches from heat source
for 20 minutes. Brush occasionally
with reduced marinade. Turn and
cook 10 minutes longer or until
juices run clear when chicken is
pierced with a fork. Makes 4
servings.

So there you have it. Invent
something wonderful, send in your
recipe and if you win the grand
prize, I know someone who'll be
glad to accompany you to Vene-
zucla!

fam Ul -6 new

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PHILIP GRAHAM

The management and staff of Century 21 Saanich Peninsula Realty Lid. take pride in

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adaptor

e Auto focus, auto white balance

e 1/1000 sec. high speed shutter.

e 4 lux

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Extra 2 hr batt. and hard case.

© Synchro edit jack

© Built in speaker

Linear time counter

© Full loading quick access systems

© Tape remaining indicator in view
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° Time/Date stamp

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