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Show 18 Vernal Exprtu Wednesday, V , fx .f-' ' ' ' stilt ! f ' U ' f I . ;- . if I '', TANGY BAKED lemon chicken is Chicken still good choice for Today's chicken is cut and packaged pack-aged in countless convenient ways but the mixture of parts provided by a whole, cut-up chicken is still a popular choice for families who like both white and dark meat. With chicken breasts in great demand de-mand at premium prices, cut-up chicken often offers extra economy, too. And it can be prepared in more ways than "just fried." Many time-conscious consumers buy only chicken breast because of their versatility and case of preparation. prepara-tion. However, other parts such as wings, drumsticks and thighs arc equally as nutritious. They can also be served in a variety of ways. . The National Broiler Council developed de-veloped two new recipes (below) for simple but tasty ways to serve the cut-up parts of a whole bird. Of course, favoriic select parts may be used for cither if your family cats only breasts or thighs or drumsticks or some oilier combination. Tangy Baked Lemon Chicken has a tangy citrus seasoning - one of the most pleasing of alt flavors for chicken. Chilling ihc floured chicken chick-en before cooking enhances its texture tex-ture when served. Fiesta Chicken also requires refrigeration re-frigeration of seasoned chicken. This can easily be done the night or morning before it is to be served. Not only do the flavors blend succulent! suc-culent! y, but the colors and tcMurc have rcat eye apj!. DAKEIilLMCLN C1HCK1M I cut upbrotlcr -fryer chivlcfi 13 cup flour ANNOUNCES: WRITING WINNING PROPOSALS rBntsmanh!p workshop V-HJ f.i have n fvr rt Ct.l (, !!, tat f .'. l t l f ri,.o!-w? vJj. N w lt tUf mtWop I m ,!. Jc 9 OQ A.M. lttsH 4 30 p ., fttaalaf i4 t4, lKtf 34 33, 1PX l he A! ;7 ,H mm mvf vw ii- u.'IlAnHCFICOUI?AtIO mRIlC.TORti.P33. ton a itn i 1 Vkr!t? J-.-jva'. l.a:iiT -f t'la'l f..-ui.'.V B-.-l r j-"" '' . t w n j i-. --.sjJ i5i!' -g r-'Tj-vi V f f": - C9" t ''' 4 l-i 1. I V ' 'w 9in fv--w . tt ""' I V -"'..'"- I- f "I f !;- r-.?)V- t-.ft f t t f f , f r -r-i j-rv'ii'r " i v. v r"45 tiHt r'- Sept. 19, 1990 J 61' ' a tasty way to serve the whole cut-up 1-12 teaspoons salt, divided 1 teaspoon paprika 12 teaspoon poultry season ing, divided 4 tablespoons buttcr-fla vorcd margarine, melted 14 cup fresh lemon juice 1 green onion, chopped 12 teaspoon pepper 1 clove garlic, halved Spray 9-by-13-inch baking pan with vegetable cooking spray. In shallow dish, mix together flour, 1 teaspoon of the salt, paprika and 14 teaspoon of the poultry seasoning. Add chicken, one piece at a time, turning to coat lightly. Dip each piece of floured chicken in melted margarine: arrange, skin down, in single layer in prepared baking pan. Cover and refrigerate at least 30 minutes. Bake, uncovered, in 375F. oven for 25 minutes. In food processor or Mender, place lemon juice, green onion, pcpjvr, garlic, remaining 12 teaspoon of l!c salt and remaining 14 teaspoon of the poultry seasoning; process or blend 30-seconds. After chicken has cooked for 25 minutes, remove from oven, turn and sptxm lemon sauce over each piece; then spoon pan dripping over chicken. Return to oven ami bake 25 minutes more. Makes 4 serving. May be dic night before or in morning before leaving for otk. Calories: 403 Pntcin: 30 grains Toul Fat: 2t) p,um Sjtitfalf4r.il: 6 gran. Utah Valley Community College Division of Continuing Education In cooperation with Henry Dean Publishing - .' - f f- J i '' -' I. i J chicken that most families like. family meals Carbohydrate: 93 grams Sodium: 1,037 milligrams Cholesterol: 70 milligrams Spray 10-inch refrigcrator-to-oven baking dish with vegetable cooking spray. In small bowl, mix together chili sauce, catsup, curry powder, salt, pepper and cumin. Dip each piece of chicken in mixture and arrange ar-range in prepared baking dish. Cover refrigerate at least 30 minutes min-utes Bake uncovered in 375F. for 30 minutes. Slowly pour evaporated milk over chicken; bake 30 minutes more, uncovered. Serve hot with saffron rice. Makes 4 servings. 1 cut-up broiler-fryer chicken 12 cup bottled chili sauce 14 cup catsup 1-12 teaspoon curry powder 12 tablespoons salt 14 lea spoon pepper 14 teaspoon ground cumin 1 cup evaporated milk For do-ahead, chicken may be refrigerated at this point all day or overnight. Calorics: 387 Piuidn: 35 grams Total Fat: 20 grams Saturated Fat 7 grams CitiNihydratc: 18 prams Solium: 978 milligrams Cbolcvicfol; 105 milligrams News from Naples bv Ada Onenshaw 789-3145 Exchange student enrolled at Uintah Juana Andrade of Cuenca, Ecuador arrived last Saturday to spend the school year with Niles and Connie MotL Juana is an exchange student and is enrolled at Uintah High School. La Veil Simmons and Reva Ruppe went to Wellington last week to see their sister, Wanda Jones and other relatives. Kent and Michelle Wise of Bountiful were weekend visitors at their parent's home, Niles and Connie Mott. Heber and Vera Harrison went to Salt Lake City Thursday to attend the Salt Lake Temple marriage of their granddaughter, Valyn Harrison and Jordan Hyde, both of Bountiful, on Friday Sept. 14 . They also attended the reception given that same evening by the bride's parents, Val and Catherine Harrison. Elouise Turner, accompanied by Vergie Gee, went to St. George Thursday where Elouise attended a class reunion on Friday. Vergie visited vis-ited her brother and sister in law, Hal and Bonnie Goodrich while there. The two travelers returned home Sunday evening. Elden and Diane Slater, Danielle and Janna went to Salt Lake airport last Monday to see their son, Elder Michael Slater depart for his LDS mission. Due to a holdup on visas, Elder Slarter, along with several other missionaries, will labor in the Ventura, Calif, mission until such time the visas are issued, then they will go to the Canary Islands. Connie Mott spent several days last week in Salt Lake City attending attend-ing a recorder's workshop. While she was away, her girls, Nicole and Juana, stayed at the Norman and Janna Haslcm home. Toni Reynolds arrived home Saturday after spending the week in American Fork with Kirk and Sandi Reynolds and family. The Naples First Ward bishopric and ward clerks and their wives enjoyed a dinner at the home of Bishop and Mrs. Norman Haslcm on Friday evening.! f-. f:';; Uw mmm 13 93 J jCASTLJEG ATE !pTs Generic 6 Panel I Ml Pre Hung Steel J Li Exterior Door 00' $13000 Inn ' 4 916 Jams LATCX GCALCH PRIMCH Plus We Carry All Poetry Corner First Frost by Wilma M. Rich N The nip That crimps the vine And curls the leaves of quaking aspen Taints the shimmering Emerald fields. Gone are languid days Of sun-sponged idleness And water frivolity. Yet now The nip of first frost Tweaks the cheeks of apples And opens pinion cones To sprinkle pine nuts On the ground. The honk Of geese on marshy ponds The acrid smell of wood smoke Seals the summer in time. And beckons A new season. Submitted by the Uintah Poetry Society Recruiting New Members Jaycee's Barbecue Saturday, September 29, 1990 5:30 p.m. Searle Pavilion horseshoes and volleyball No Cost The JayCee's offer Community involvement, activity and service Leadership involvement Opportunity to meet new people Come have a good time and see what ive're all about WALLPAPER Buy One Doublo Roll For J1295 Get Second For 12 Price! BONE YARD WINDOWS y - .. . r.J 151 BID FLAT WHITE iNTcniontxTtnion LATtX 15-400 Gal, Paint Supplies Including Airless Rentals! TEMPEST Storm Doors Heavy Duty Tempered Glass 50095 ZJZJ Mi OFF B " l;" d 12 F A T t 17 93 8 93 $Q99 75 |