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[ syrup until pour over are to be as directed spices. Just syrup over up brandy. in brandied rve as meat oked sweet- _--« iG CORN put in kettle ith salt to inutes, thea jars. ng 2 cups 3 cups vine- ' and seal les of mente, TWE OSHAWA TIMES, Thursdoy, August 31,1967 17 A HONEY AND SOY SAUCE GLAMORIZE CHICKEN Honeyed Chicken, Dining Delight Easy Enough For For family fare or party din-| ing, chicken is just about the world's most versatile entree. The experienced hostess knows that she can't go wrong with it on the menu. When she serves it baked and glazed with an oriental-inspired honey sauce, | she'll soon be smiling her pret- tiest at the compliments she'll | receive. Honeyed Chicken is a dining delight -- a wonderfully easy | to prepare dish that the sum- | mer's brides would do well to| add to their recipe files for) those small . supper parties they'll be planning soon. | To fix this applause-winner, @rrange a quartered broi'cr-| fryer chicken in a shallow bak- ing pan. Brush it with butter. Drizzle it with a sweet-sour mixture made of honey and soy sauce, and continue the basting frequently during the hour and a half that it takes | the chicken to bake. A bit of the basting sauce can be used to flavor the gravy, too, and the result is an elegant dish that bespeaks the expert cook... and is bound to impress a new mother-in-law. You might serve the chicken with fresh or frozen asparagus and spiced crabapples. If heart- fer appetites are to be 1epre- sented at your table, you can) also whip up a fluff of instant! mashed potatoes; and roun out the menu with a luscious esses note that the pies, tuo, can be easily made with con- venience ingredients including canned fruit pie fillings. Try this Honeyed Chicken soon when you want to treat family or friends to something new and special. And remem- ber, too, that it's a good idea to keep honey on hand as a staple because it can be used in so many other ways... from sweetening breakfast fruits and cereals to helping you bake cakes and cookies that stay moist and tasty much Tonger than others. HONEYED CHICKEN 2 3-to-4 pound broiler-fryer chicken, quartered Butter ¥% cup honey 2 tablespoons soy sauce 25 PRINCE ST. | combined with soy sauce. Bake | used for variation. apple or cherry pie. New host- | abate se dot liberally with butter and bake for 25-30 minutes at 350 deg. or until nicely browned. SPAGHETTI AND MEAT SAUCE 1 at. canned tomatoes 1 can tomato paste (large) 2 Ibs. ground round steak 2 medium onions | \% tep. thyme 44 (sp. pepper | ¥ tsp. cayenne pepper |1 tbsp. chili powder 1 tbsp. mustard (dry) |1 tbsp. paprika \% tsp. garlic powder OR ¥% tsp. minced garlic 1 tsp. salt 2. tbsp. vinegar 2 tbsp. meat sauce 3. tbsp. molasses 1% cup Mazola oil 14 cup catsup tbsp. brown sugar Brown meat and onions. Add enough water to simmer until dry. Mix other ingredients in a large pot. Add browned meat and jet simmer for 3 hours. Sir frequently. This sauce can be bottied and kept in refrigerator for a couple of weeks. Cook 134 pack»ges of spaghetti for thw recipe. SUPPER TOUCH PIE 1 Ib. minced beef 3% cup chopped celery BEEFY DUTCH DISHES jm: B id 7 Mak | ROSETTE OF CHICKEN | Tl es 10) P| Half a pint of stock in _ : 3 groan ste has been boiled or} Arrange chicken in a l0W |.jiquor from a 10-02. can of as- | baking pan. Brush. with Soft | paragus tips. : | butter and drizzle with "pare | One pint of stock in '@hich | at 350 degrees about 14 hours. py cr gy been choke 3 until chicken is tender, brush-|3 @ flour | |ing with honey sauce frequent- 12 shelled hard boiled eggs, ly. Remove chicken from pan. | sliced | Skim fat from gravy. Add any ¥, pint thin cream remaining honey sauce and/j°" gesp. lemon juice | thicken with cornstarch, if de- lf Yb. cold chicken, neatly sired. Serve over chicken. chopped into bite size Makes four servings. pieces | Asparagus tips | | COOKIES en stocks. Melt butter in saucepan and add flour, stir, | then add the stock by degrees, MERINGUES stirring all the time, till it 4 egg whites | boils. Allow -to simmer for 1 cup white granulated sugar | three A oe : = | cream and lemon juice to the : Hep neuer | sauce. Add chicken and stir 1 tsp. vanilla {until piping hot. Pour into a Coloring if desired |heated shallow serving dish. Method: | Arrange the egg slices in the Beat egg whites until firm but | viet the form ge spent 'o-thirde of ihe | With the asparagus tips tucke not dry. Add two-thirds of the slightly under the egg slices, sugar gradually, beating a!) the | pointing outwards, time, until the mixture stands; Serve with heated breadsticks up in peaks. Fold in the remain- | 4nd butter and a lettuce salad. ing third sugar, the vinegar and | SCALLOPED CLAMS the vanilla. Spoon or pipe onto; % brown paper and "dry out" in| . y oven at 100 deg., with the door} Twice a week delivery. closed. Reduce heat _ if} DIAPER SERVICE Coll today . | meringues are becoming brow | gua esaad: iat wp Delivery, They should be white in color, | PEL'S Cleaning Centre | although artificial coloring -- BLAIR PARK PLAZA | green, pink or yellow -- may be Whitby 666-4671 Remember This Number For Heating Service And Quality Fuel Oil 725-3581 Peet Semin Vile, 43 KING STREET WEST, OSHAWA - 2 cans of minced clams or % cup chopped onion 1 quart freshly steamed Add: clams minced |1 tsp. salt Butter size of an egg, plus % ye nooner extra for top of dish 2 tsp. mustar 1 qt. hot milk | Place in heated skifiet. brown 2 sticks of premium unsalted lightly. Lower heat, continue crackers, crushed cooking for 10 minutes. Sprinkle | METHOD: mixture with 2 tbsp. flour, mix- i ; ing well. Add 1 cup water, cook Melt butter and mix with 2 or 3 minutes. Cool thoroughly. | crushed crackers. Add milk and | Mixture thick when cool. Make | clams, with salt and pepper to pastry. Bake about 3¢ minutes | taste. Put all in fireproof dish, 'at 425. 'MODERN' are under new management To introduce the people of Oshawa and area to MODERN'S new "controlled" method of drycleaning we invite you to take advantage of our special introductory offer. SPECIAL! LIMITED TIME ONLY! We have been awarded the exclusive 'Exact A Drape" franchise for the Oshawa area. A SERVICE THAT GUARANTEES THE LENGTH OF YOUR DRAPES. sou 10% DISCOUNT ON DRAPES "COMPARE THE QUALITY" MODERN DRY CLEANERS 5 8. DRAPERIES 821 OLIVE AVE. OSHAWA PHONE:728-464 j