European Stars And Stripes (Newspaper) - December 13, 1986, Darmstadt, Hesse                                Spice up Chicken Tandoori style United press International ast year americans consumed Moie than 18 billion pounds of Chicken and thai figure can Only increase Wilh publication of a new Cookbook Wilh one recipe or each of 365 Days Cheryl Sedaker dedicated 565 ways to Cook Chicken Lothat she Calls fhe Humble proposition that you can never eat too Many Good Chicken  along with the last that in fowl is nutritious. Inexpensive easy to prepare and Low in calories the Book packed with tips on buying and cooking to Besl result is published by Harper and Row its recipes Range from typical american Fried chichen to Indian and Oriental recipes to Chicken with fruit More is Sedaker s recipe or Tandoori Chicken a spicy version of the Greal Centrepiece of Many an Indian Moat Tandoori Chicken 13-Pound Chicken quartered 1 tbsp time juice 4 tap Salt 2 i Cut Yogurt 2 tbsp grated Tresh Ginger 8 garlic cloves crushed through a press Ivi tap ground cardamom it tip cumin i Teaspoon Cayenne Pepper it tsp freshly ground Black Pepper 1 tsp red food colouring optional scallions and Lime wedges remove skin Iron the Chicken and make 2 deep gashes in each piece of meat rub Chicken All Over with 1 Tablespoons of the Lime juice and i Teaspoon Salt. Place in a l2-by-b-by-2-Inch baking dish in a medium sized bowl Combine the Yogurt with the Ginger garlic cardamom Curran. Cayenne Black Pepper remaining Lime juice and Salt. Add the food colouring if desired pour this mixture Over the Chicken and turn to coat cover loosely and refrigerate turning occasionally Tor at least 4 hours or overnight to develop the flavors. When ready to Cook Light charcoal Grill or preheat oven to Joo degrees. Brill Over medium hot coals or bake 40 to 45 minutes fuming and Basting frequently Wilh Yogurt marinade. Garnish with scallions and Lime wedges serves a try thes pancakes for Bra Aklash ii you re looking Lor a Lancy new be Mast Ireat especially one that takes Oil trom old Lav Onles pancakes Oscar is just lha dish for you As prepared at the Fairmont hotel atop Nob Hill in san Francisco pancakes Oscar is almost Loo sinful Lor breakfast but Loo wonderful to Rete Gale to the end of any meal and it s amazingly simple to make once you gel the idea Down. Tho dish is a stack of pancakes topped with a marshmallow meringue and served with a bowl of Strawberry sauce alongside. Here is the formula Lor making pancakes Oscar in the style Al the Fairmont Par serving 3 pancakes 3 ounces Brown sugar 3 ounces butter melted 6 ounces marshmallow Topping 4 ounces Strawberry sauce prepare the pancakes from you Lavonne mix set 1 Pancake on a serving Plale and top with 1 ounce at Brown sugar and i ounce of butter repeat with the second Pancake and the third stack All 3 pancakes together and cover with the marshmallow lopping set under a broiler until the lopping is Light Brown. Serve Wilh Strawberry sauce on the Side Manama How Topping 1 ounce egg White 4 ounce granulated sugar 1 top water dissolve the sugar and Waler bring to a boil then lower the heal to medium. Continue to boil until a thick Honey like consistency appears. Set the mixture aside. Beat the egg White at High until stiff. Pour in the sugar mixture gradually at Tow mixing Speed. Continue mixing until the egg Whites Are stiff about 5 minutes Al Low Speed. So Rasbarry sauce i Pound Frozen strawberries 3 ounce granulated sugar 1 Teaspoon coma Tarch of cup water bring the strawberries and sugar to a boil in a Saucepan then thicken the sauce Wilh cornstarch dissolved in the water. You can never eat too Many Good Chicken dishes believes recipe Waltor Cheryl Sedaker. Be creative with Capers by Pierre Franey new York times Ertain incredibly delicious goods were never intended to foe the principals of a meal hut rather supplements to give greater glory to the main dish these include most of the herbs anal spices thai Are used Taoh As Havers and Garnish among them Are Capers those Liny Lender Marble shaped morsels that enliven scores of dishes such As a while sauce Lor boiled beef or Mullon. Ram a Neuire noir skate with Black butter sauce Varlaro and re roulade. Littauer cheese and that tasty Provencal hours d oeuvre called Lap Enade Capers grow in profusion around the Mediterranean Basin in California and in other places Wilh tropical climates they Are usually hand picked and Are used Only Aller being salted or pickled some goods Are More or lass Neutral in flavor and it is to these Ihal Capers add a special zest i used them recently to give added flavor to a dish of skinless Boneless Chicken breasts which Are relatively Bland the dish was prepared quickly and easily by cooking the breast halves in butter and adding chopped shallots and dry while wine i added Capers and a Little Cream and finished of the whole Wilh kernels of Corn freshly Cut from the cob a touch of chives was added and the dish was ready to serve. The main course was served Wilh Rice blended Wilh diced tomatoes. Accompanied by a tossed salad Wilh an Olive Oil and Mustard dressing breast of Chicken with Capers and Corn 2 whole skinless Boneless Chicken breasts sail to Kanteh desired freshly ground Pepper to taste 1 or 1 ears full Kernel fresh Corn 1 Tablespoon butter 1 Tablespoon finely chopped shallots saturday december 13, 1986 i cup dry White wine 3 Tablespoons drained Capers one third cup heavy Cream 1 Tablespoon finely chopped fresh chives. Cut each breast in Hall. Cul away and discard any membranes or Bone sections and any remaining peripheral fat. Sprinkle chichen Wilh Salt and Pepper. Cd kernels from ears of Corn. There should be Aboul 1 cup. Heat butter in a heavy Skillet Large enough to hold Chicken breasts in one layer. Add breasts and Cook 2 minutes. Turn Chicken pieces and Sprinkle shallots Between the pieces. Add wine and bring to boil cover and Cook about 3 minutes. Sprinkle Wilh Capers and Cream. Stir to distribute ingredients cover and Cook 5 minutes Transfer Chicken pieces to warm Platter add Corn to the sauce and Cook 1 minute. Add chives and stir there should be about 1 cup sauce spoon sauce Over Chicken pieces and serve yield 4 Servings. Creole Rice with tomatoes and herbs t cup raw Rice 4 cups water 2 Tablespoons butter i cup finely chopped onion � cup Ripe red Tomato Cut into to Inch Dice Salt to taste ii desired freshly ground Pepper to taste 2 Tablespoons finely chopped fresh Basil 1 Tablespoon freshly squeezed Lemon Ulco. Rinse Rice and Drain Well. Bring the water to a boil in a Saucepan add Rice Cook at full rolling boil exactly 17 minutes. Drain immediately and return Rice to Saucepan. Meanwhile heal butter in a Saucepan and add onion. Cook stirring until wilted add Tomalo sail and Pepper and Cook briefly stirring. Add this to the cooked Nee and stir. Stir in Basil and Lemon Juica. Serve yield 4 Servings. The stars and stripes Page 17