Show 4E The Salt Lake Tribune Wednesday June 20 1990 Gourmet Continued From er of the old Alpine Cafe on Main Street close to his home "He was an old guy from Austria who spoke little English and had a powerful accent I thought it was pretty great to help him" year Chef Through growing-uGifford enjoyed spending time in the kitchen with his grandmother "She was a great cook And on I always helped my Saturdays grandfather grind wheat for her to use in breads rolls cookied etc It made me feel pretty important" At 14 he was hired at Bill & Nada's Cafe where he worked for three years doing all tasks from dishwasher to cook "When I started I was underage so I felt I had to do better than anyone else To this day I admire Bill (of Bill & Nada's) McHenry for his drive He put the push on me to excel E-- 1 p in cooking" Chef Gifford moved to Hollywood Calif where he worked in restaurants and hotels for six years before returning to the Salt Lake Valley in 1980 "I was hired in my first chef position by the National Institute of Fitness in Park City That's when I became acquainted with this healthful kind of cooking and eating I've been de-lit- es doing it since" In 1986 he started the Gifford's Gourmet De lite Cooking School with eight-weeprograms teaching the techniques of low-fa- t r cooking He is currently president of Gif's Gours which features delimet cious menus of the month and health food products Chef Gifford works as a dietary supervisor of special diets with the Utah Alcoholism Foundation He has written a book Gifford's Gourmet Vitality House International Inc 1675 ProNorth Freedom Blvd No 11-vo Utah 84604 $1495 The book is available at the publishers local bookstores and at Chef Gifford's cooking school Chef Gifford laughed as he said 'Sure I cook this healthful way but I am just an average person Occasionally I have a burger Then I get back to creating dishes using the wonderful fresh ingredients available in supermarkets today That's the fun part Forget the 'rabbit food' Learn the magic of using just the right spices extracts and natural juices to enhance natural fresh foods It is possible to have gourmet meals within the guidelines of good nutrition" Become a creative gourmet cook with Chef Howard M Gifford's excellent recipes g k low-suga- good-tastin- g good-foryo- !eft t Gillette Reg Pivot or 10-Pac- ji pet 1 1 PRODUCTS r?' $ 99 z - 11 Ni (5:at $299 F z:rti - gleos Gillette Atra Atra Plus Trac 2 or Trac 2 Plus 10-Cou- : IPActie --- -: log ' Otelle i41:1i $349 nt CARTRIDGE RAZORS - RAZOR : RAZORS Daisy I I 10-Cou- nt DAISY PLUS N'fre!717 Gine Ite SENSOR - )twor I Gillette radio-- Gillette :3rq GOODNEWS RAZORS wen W i -- 1 r-- - 06'4' ' PUR illino : MA or -- - litI - - anAcE14: 110111PW"-1 '' r III - 0 40poilt 61100:4 ''?Q' s":-- zig-za- IIA ss $219 0 LopEAL Preference Assorted Colors 9 Volt HAIR COLORING 4:ov vt DURACELL BATTERIES —' POW $IIt49 irrvz 15 Oz Reg FDS — 4 Oz Styling Gel 5 Oz V05 AU th id 64 Baby FEMININE DEODORANT N1 rot Aloe Extra such as jam- - D ' " 4 Oz HAIR CARE V05 15 Oz Assorted t1 :Ws do i ) - "41-'- SOLARCAINE ALOE GEL '"''W :it:' ‘0 $119 4 Oz Oil or SPF 4 Lotion COPPERTONE Ar4 - $429 need oiling Mousse ld SHAMPOO or CONDITIONER - $299 proof sewing and they never ( 111ii ' v Ex-Ho- $219 fl S x- $539 —Me 11 7 — - int or 8 Oz Styling Spray Powder or Shower Fresh leall" chhainvees SPRAY fr AAR 111011111e a r MAN Oz Pump 2 V05 HAIRSPRAY Vo5 DURACELL BATTERIES ck '017 EMWE 105 Oz Assorted Aerosol or AA $ 179 gls it ii I ACELI: L' MA - $699 molt io 1 1989 and SUNDAY JUNE 10 1990 FSI ANNOUNCES GILLETTE "JOIN THE CHAMPIONS" SWEEPSTAKES AND DELIVERS ' k Micro-Tra- c s is ::1 --- 400444tta- 105! enjoy all the basic stitches g you need including overlock stretch and built-i- n tlit many benefits Uniting TbelTbrial Best limn k ma Gil AND GREAT VALUES ON THESE $36Y2 CLASSICA incgs - '!1011"41a L oive: 40 MILLION STORE COUPONS k DUE TO MODEL CHANGE tOlsILY WE ARE CLOSING sbuttonholer : : DISPLAYS 111 E 9 toll I 1990 GOODWILL GAMES PLUS A 1990 OLDSMOBILE SWEEPSTAKES ENTRY CERTIFICATES AVAILABLE ONLY ON Gil ' ANow : E Cut up chicken remove and discard skin In blender container combine wheat flour chicken bouillon granules basic spice (to substitute use I teaspoon beef bouillon granules 1 teaspoon onion powder 1 teaspoon garlic powder 14 teaspoon ground thyme 14 teaspoon white pepper) paprika and oat bran Blend until smooth Rinse chicken pieces pat dry with a paper towel Place flour mixture into a plastic bag Add a few chicken pieces at a time shake bag to coat chicken Repeat procedure until all chicken pieces are coated In a large skillet sprayed lightly with a spray preheat skillet over a medium heat Add chicken with meaty pieces toward the center Prepare a small amount (1 cup) chicken broth Using a tablespoon drop small amounts of broth between and around chicken pieces while browning Cook uncovered for 15 minutes turning occasionally to brown evenly Reduce heat to low Continue to cook chicken uncovered for 40 minutes turning occasionally Makes four servings at 193 calories per serving "When I prepare this recipe I try to get the chicken golden brown in : the first 15 minutes of cooking time Occasionally I increase the heat to a - medium-hig- h setting which allows more broth to be added to the skillet : without making the chicken soggy Then I reduce the temperature to a low setting and continue the procedure Chicken should be golden brown : and crispy and will resemble chicken cooked in oil with skin still on" THE all 6 WIN A TRIP TO THE jatimo p OUT lir A Crispy Fried Chicken 1 broiler-frye- r chicken (about 212 pounds) skin removed and discarded cut-u12 cup whole wheat flour 1 teaspoon chicken bouillon granules 1 teaspoon basic spice (Gifford's) 1 teaspoon paprika 14 cup oat bran ft LIJ" GAMES SWEEPSTAKES SEE STORE DISPLAYS FOR DETAILS "No-Oil- " KING k non-stic- GiltertMGOODWILL THE 1990 h I g In mixing bowl combine oil juice concentrates egg whites mashed bananas and vanilla blend well Add flour soda cinnamon and nutmeg mix well Stir in oats and chopped nuts Drop by rounded teaspoonfuls onto cookie sheets that have been sprayed with vegetable coating Bake at 350 degrees for 10 to 12 minutes When cookies are cool place in a plastic bag These cookies are better eaten the next day the banana flavor ripens overnight Makes 212 dozen cookies thoroughly Fill each tomato with about 12 cup chicken salad Place assorted fresh vegetables around tomato Makes four servings at about 248 calories a serving orOPP non-stic- - quick-cookin- u Pound steak to tenderize In blender container combine whole wheat flour basic spice (to substitute add an additional teaspoon of beef bouillon granules and add 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon thyme 1 teaspoon paprika 14 teaspoon black pepper) 1 teaspoon beef bouillon granules blend until smooth Roll up beef flank tightly Roll beef steak in flour mixture thoroughly including edges of beef roll In a skillet sprayed lightly with a spray brown beef roll evenly dropping a tablespoon of beef broth around and between roll frequently to help browning procedure When beef roll is browned add tomato juice beef bouillon granules basil and Worcestershire sauce Stir gently to blend around beef roll Add the stew vegetables Stir to blend evenly Reduce heat Cover and simmer for 30 minutes stirring occasionally Add additional beef broth or water if needed Remove from heat Remove beef roll from skillet Slice beef roll slices Place slices onto serving plates Spoon vegetables into around beef slices Spoon sauce over all Makes four servings with approximately three beef slices each or 3 ounces at 428 calories per MWPS:nMil!M9 cup mashed ripe bananas (about 3) teaspoon vanilla 2 cups whole wheat flour 34 teaspoon baking soda 1 teaspoon cinnamon O teaspoon nutmeg 2 cups rolled oats 12 cup chopped nuts (walnuts or pecans) optional 1 d Pot Roast M Howard (Chef Gifford) pound beef flank steak tenderized cup whole wheat flour 1 tablespoon basic spice (Gifford's) 1 teaspoon beef bouillon granules 1 cup tomato juice 12 teaspoon beef bouillon granules 1 teaspoon dried basil 1 tablespoon Worcestershire sauce 1 package (16 ounces) frozen stew vegetables non-stic- 2 large egg whites Chop lettuce place 1 cup evenly on each individual plate Core tomatoes With stem-enup cut each tomato into six wedges cutting to but not through base of tomato Spread wedges slightly apart Place tomatoes on lettuce In a medium mixing bowl combine chicken celery Basic Dressing (made by combining well 1 cup low-fcottage cheese 12 cup plain low-fbouillon onion chicken granules yogurt) powder celery seed cardamom white pepper and cloves add apple juice concentrate and combine Yankee-Styl- e I Banana Oatmeal Cookies O cup vegetable oil O cup frozen unsweetened pineapple juice concentrate thawed 0 cup frozen unsweetened apple juice concentrate thawed Stuffed Tomato With Chicken Salad cups chilled iceberg lettuce chopped large tomatoes 1 pound chicken breast tenders cooked diced 0 cup finely diced celery 12 cap Basic DTessing 1 teaspoon chicken bouillon granules 1 teaspoon onion powder 0 teaspoon ground celery seed 18 teaspoon cardamom Dash of white pepper Dash of ground cloves 1 tablespoon apple juice concentrate (unsweetened) 4 4 74 :-- 4 7 $ A' 49 re4W-A-4- I - 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OGDEN zcmi University Mall 227-301- 1 778-210- I- 6 y Fl‘W ) tatin FOOD STORES terns may not be avalable al ail iocatons PRICES EFFECTIVE f: OREM jaarte:‘44i4jr1SHI 43!"1"PEFIVOCILAIORLS ASSOCIATED FOODGROCERY STORES DISTRSUTOR THE INTERMOUNTAIN WEST 5 LARGEST JUNE 20-2- 3 1990 |