Thursday, August 18,1977-THE BULLETIIM-9
CHICKEN
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B Chinese Chicken in Foil Wraps ■
» 3 tbsps. soy sauce S
™ 3 tbsps. oil B
S 1 tbsp. lemon juice B
m B
M 1 tbsp. sesame seeds B
B 1 tsp. sugar m
g 1 tsp. Ac'cent m
m 6 brolor-fryer chicken thighs (or other chicken parts) m
B Heavy duty aluminum foil 3
Combine soy sauce, oil, juice, sesame seeds, sugar and Ac'cent. §
Bone and skin chtifcen, and cut into small bite-sized pieraa. Place B
chcken pieces in marinade and refrigerate overnight or at least three B
hours. B
, Preheat deep fat to 400 degrees. Place each portion of chicken S
(about 8 small pieces) in centre of a 6 inch square of heavy duty foil, n
Fold into square, well sealed packets. Fry packets in deep hot fat 3 „
to 4 minutes. Serve at once for 6 to 8. B
' COMPLIMENTS OF B
g «i.o.@WEeo Si co. Ltd. |
B WHOLESALE MEAT PURVEYORS "
B 34 W. 7th Ave.« Voncouver, B.C Phone 879-6348 B !llBBBBBBBBBBBBBBBBBBBBBBBBBBBi
Chicken Murmcira
1 chicken, cut in sovhg pieces or equivalent chk:ken breasts
? «SS S« •'^^ ^"""^ 1 can strained pineapple 1 can straned apncots , ,3^^ ^^.^^ ^^^^^
2 stalks celery, chopped
Marinate chicken in the fruit ovemight, cover with chopped vegetables and salt and pepper to taste. Place in casserole. Pour over marinated juices. Bake 300 to 325 degrees 2 to 21 /2 hours.
COMPLIMENTS OF
SURREY PLACE MERCHANTS' ASSOCIATBON
In Surrey Place Shopping Centre
"The heart of. Surrey"
10153 King George Highway
Surrey, B.C.
(at the junction of Fraser Highway and King George Highway)
featuring
The Bay, Sears, Super-Valu and 47 other fine stores
Surrey Place
Shopping Centre
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S Crusty Corawciy Chieken S
2 (2 1/2 lb.) chickens, cut up 1/3 cup butter or margarine 1 cloire garfic, scored 1/2 cup rye flour
1 tbsp. caraway seed .1 tspi paprika 1 tsp. salt
Wash chicken pieces, pat dry. Melt butter in shallow baking^pan or broier pan. Drop scored garlc clove into butter while it is melting..
h paper or plastic bag, combine dry ingredients. Add chicken pieces, a few at a timeand shake until pompletely coated, arrange in butter-coated pan with skin-sids down. Bake in hot oven, 400 degrees F., for about 25 minutes. Turn chicken skin-skie up and continue bakiigfor25 minutes more, or until tender, brown and crisp. Makes six servings.
COMPLIMENTS OF
RESTAURANT
SPECIALIZING IN QUICHES & CREPES
Afso catering in your home for receptions, weddings etc.
5555 West Boulevard
1428 Marine Drive W. Vancouver
232 6th St. N. Westminster
263-2388 926-1222 521-4212
g Glozed Hnwiiiiciii Chicken g
B . B
B. 4 whole broiler-fryer chicken breasts, boned ' B
B 1 cup fbur M
m 1 tsp. curry powcter- m
m 1 tsp. ground nutmeg B
m 1/2 tsp. salt B
g 1/4 tsp. pepper g
B 3 tbsps. paieye margarine §
M 3 tbsps. sherry type wine ^ . ^ m
M 1 can (8 1/ ounces) seedless grapes, drained M
m 4 tbsps. oraiige marmalade ' m
S Mix flour with curry powder, nutmeg, salt and pepper. Dip ^
E chickenbreastsinseasonedflour, coating evenly. Heat margarine in _
a heavy skillet over medium heat. Add chfcken; brown, turning as ^
® needed. Reduce heat and continue cooking about 20 minutes or m
M until tender. Just before sen/ing, pour in wine and simmer a few m
m minutes Push chicken to one side of skillet and warm the grapes. B
^ Add marmalade and toos gently. M
M COMPLIMENTS OF m
"AKAI Sound Systems and Components" Tel. 736-9804 2185 W. Broadway
Cliickeii Gci $m
3 lbs. brormg chicken, cut
into serving pieces 1/2 cup oi ^
2 sweet red papers, deed 2 onnns, sEced 2 clove garik:, mined 2 bay leaves.
freshly ground black pepper
1/4 cup peanuts 1 orange, sEced 1 lime, sliced
1 lemor\ sfced 1/2 cup water
2 cups Ikiiad from fresh coconut soy sauce to taste
Saute chKken in oil along with peppers, and onnns. Cook for 10 minutes. Add remain'ng ingredients and cover tightly. Simmer 40 minutes or until chcken is tender and sauce is thick. Add soy sauce to taste, and thicken with cornstarch if needed. Serve with rice to 4 to 6 persons.
COURTESY OP
POULTRY ITO
Home of Famous Panco Brand Poultry Products j
FRYERS, CHICKEN, FOWL g
9- 7466 King George Highway M North Surrey, B.C. Phone 596-3311 Q
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Kind to yoyr Heurt Chicken Fondue
» 3 cups chicken broth
™ 2 tbsp. dry onon flakes
B 1 tbsp. chopped parsley
B 1/2 large chicken breast per person
B
g Skin chicken and cut into cubes. Heat broth to boiling in fondue
m pot Lower heat to ke^ broth simmering, or adjust electric fondue.
M Let each guest cook.own chicken on fondue forks. Serve variety of
» sauces. B
B Suggested dips:
B Sesame seeds, soy sauce, hot mustard, horseradish, hot tomato
B sauce.
B
a COMPLIMENTS OF
g B.C. HEART FOUNDATION
B 1881 W. Braodwoy, Vancouver, B.C. 736-4404
fl Through B.C. Heart Foundation you supgtort
^ Research, Edueotion, Community Servece
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East IndiQ Chicken
1 /4 cup flour 1 1/2 tsp. salt 1/2 tsp. gailk: pdwder 1 cup qhrte raisins 3 cups chnken stcx:k OH for frying
1 Fryer, cut in pieces 1 tbsp. cun-y powder 1/2 tsp. pepper 1 large oroon, sliced 2/3 cup rice
1/2 cup slivered almonds
Combine flour, cuny powder, salt, pepper and garIk; powder in a bag. Sh^e chicken in bag until lightly coated. Saute chicken in oil until brown. Sprinkle ontons, raisins, rice and almonds over chk:ken, add stock. Cover and simmer for 45 minutes. Sen/e with grilled (xneapple and a green salad.
COURTESY OF
wmMmmsm/mmmtiiimit
I - j;,, - -FRENCH CUISINE
Ml^ ((^I^". -'y jr ~ Open 11 30 a m lo 11 30 p m ,
- - '^■^ ' ~ Sunday Brunch 11 30 a m to 3 p m
- Reservations—Phone 688-1822 - 809'Seymour St.
Cilicken Kiev
B 2 chnken breasts (4 pieces)
B 1/4 lb. pareve margarine.
gj 1/2 lemon, juice and grated rirxJ
g 1 tbsp.. parsley
M ■
m flour, saft and pepper
@ 2 tbsps. water
m.
B Cut 2 cNcken breasts in half. Bone and skin. Place each piece
^ betweensheetsof wax paper and pound with a rolling pin until thin.
m Peel off the paper. Season with salt and pepper. Cream together
m pareve margarine, 'jSxca and grated rind of lemon, parsley. Shape
« into a roi and chli in the frige to harden, then cut into finger shaped
^ piecesand put one on each piece of chicken. Roll up, fokjing in the
B ends. Rol lightly in f kiur, salt and pepper. Beat egg with water until -
B blended. Dip the chfcken rolls in the egg, then in Pareve bread
B crumbs. Gently place h a pie pan and chiD 1 hour or more. Deep fry
g| in 350 degree ol until, gokien brown, (approx. 7 minutes). (Be
m careful when you cut bto the cooked chicken rolls, the margarine
» may spurt). Serves 4.
U COMPLIMENTS OF
Z Slade's Western Drug Mart
King Edi»ard Mall [25th & Oak] Chargex Available
734-1155 MIKE SLADE
m 3 chKken breasts
» 4 onnns
^ 1/2 lb. mushrooms
^ 3 green peppers
Bl 3 chopped apples
B 3 oz. blanched almonds B
g 4 tbsps. Indian curry powder
g 1 freshly minced ctove garfic
H3 (6 or.) tins tomato sauce 4 tbsps. raisins
B 1 sweet potato or yam
B salt to taste B . '
B , Day before broil chicken breast and,remove the skin. Cut into bite
g| sizepiecesandputindishandcoverwithsherry. Next day. Saute in
m : oil, graen pepper, mushrooms and onions. Add the curry arxi' stir,
n Add the gariic, sak arid pepper (a (xnch if ctesired). In a large
^ casserole pcur the vegetables over the chicken and add sauce,
^ raians, apples, almonds and the yam and cook sk>wly in oven.
B Seiveover rice. Bake 275 degrees 2112 hours. Stir once only.
S COMPLIMENTS OF
g ACROSS SAFEWAY AT 41st &COLLINGWOOD
S BUDGET CLEANERS
B IN THE ECONO SERVICE STATION _ g "Quality dry cleaning at our lo w budget prices." g
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3506 W. 41st. Phone 263-5919
m B Almond Orange Chicken g
I
1 broiier-fn/er chcken, cut into pieces
1 tsp. salt pepper
1/4 cup pareve n^irgarHie
2 tbsps. flour
SI B 1/8 tsp. cinnamon B B
B B 1 1/2 cups orange juk:e g B 1/2 cup raisins m B 1/2 cup sEverad almonds = n 1 cup orange sections g g ^ cooked rice
B ; B Sprinkle chk:ken pieces with salt and pepper. Melt pareve B . B margarine in large skillet and brown chicken pieces on all sides. B B Remove chicken from pan. Add flour and spices to pan juices and g g stir to make a smooth paste.
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mm b GraduaBy stir h orange juice and cook over low heat, stimng' g S constantiy until thick. Add chicken pieces, raisins and almonds, n m ^VBr snd simmer 40 to 45 minutes until tender. Add orange sec-B m tionsandheat. Servechckenand sauceoverricefcr4to6.
g g COURTESY OF -
g g
■ I Marpole C^ele & Hobbf Shop
i S 80I4<!3ranvtlleS». 266-2710 {■■■■■■■■■■■■aaBaBBHBaBHBBB
Crispy Wheat Germ C^lipken §
1/2 cup soy sauce
2 tbspa salad oil
1 gariic dove, rnnced
1 (3-pound) chbkea cut up
1/2 cup wheat germ^
1/4 cup fine dry bread crumbs 2 tbsps. sesame seeds ' 2 tbsps. chopped parsley 1/2 tspi pepper 1/2 tsp. paprika
@ B Combine soy sauce, oil aiHl gariic. An-ange cut pieces of chicken
B B in a single layer in a broad, shaltow baking dish. Pour soy mixture
B B overtopandletstandlOminutes;turnchKkenpiecesseveraltimes
B . g to coat all skies.
B 'B '
mm S Meanwhite mix together wheat genn, bread crumbs, sesame
^ ^ seeds, parsley, pepper and paprika. Lift chicken pieces from.
~ bS marinade, drain briefly, then turn over in wheat germ mixture to
a B evenly coat all sidea Arrange chicken skin-skle down ona well-
B @ greased rimmed bakng sheet. Bake uncovered in a moderate oven,
B B 350 degrees f., for about one hour or until dbne. Turn after 30
B @ minutes. Makes four senririgis.
mm COURTESY OF
m B WE'RE NOT BAKERS BUT IF YOU
mm WANT TO SAVE DOUGH COME TO
i g DUECK ON BROADWAY
B m CHEVROLET - OLDSMOBILE - CADILLAC
1305 W, Broadway - 731-7711
BurbecQjed Chieken Wings
12 chicken wings 1/4 cup brown sugar 1/4 cup (scant) molasses 1/2 cup vinegar
Dash of cayenne or red pepper sauce
1/2 cup ketchup 1/2 cup chai sauce 1 clove garic, crushed or 1/4 tsp. gariic powder 1 tbsp. soya sauce
Steam chicken wings in oven with small amount of water, or cook until almost tender with celery, carrot, onton flakes and bay leaf, as for chKken broth. iViix together all the rentaining ingredients to make bartiecus sauce..
Arrange wings in sin^e layer in shallow baking pan and cover well with bart)ecue sauca If there is any sauce left over, r^erve for basting. Bake bi a very slow oven (not more than 300 degrees) until desired 'stickiness' is reached.
COMPLIMENTS OF
For all your travel needs contact JACQUES LEVY Suite 330 - 470 Granville. Phone 685-6561