The Gazette du lieu suivant : Montreal, Quebec, Canada • 56

The GAZETTE, Montreal, Wednesday, June 15, 1983 E-10 tmm Tempt the tastebuds with 'chic' chicken Kentucky cuisine a mix of cultures FATHER'S DAY SPECIALS ORIGINAL A "CROSS SWISS ARMY KINVES PENS CHROME 12. OOylNITIALS ENGRAVED yy FREE at WHILE YOU. WAIT? Plus Toothpick Tweezer pepper. Divide mixture among six chilled plates and serve. Green beans can be cooked, dried and refrigerated a day in advance.

Cheese also can be prepared, wrapped and stored the day before serving. Mushrooms can be sliced and tossed in lime juice an hour In advance. Saute of chicken breast with red and green peppers 4 pounds unboned chicken breasts 3 green peppers 3 sweet red peppers 2 tablespoons oil 2 tablespoons butter Vj teaspoon dried rosemary cup white port wine Salt and pepper to taste Bone chicken and remove skin. Save bones and skin to make chicken broth. Cut chicken breast in strips about 2 inches long and 1 inch wide.

Set aside. Core, seed and cut green and red peppers in lengthwise strips. Place oil and butter in a large saute pan and heat to medium-high. Add the pepper strips and stir-fry until crisp-cooked. Add chicken strips and rosemary and stir-fry for approximately three minutes, until chicken meat has turned white.

Add wine, salt and pepper, turn up heat and continue to stir-fry just until wine has evaporated. Do not overcook or chicken will become rubbery. Serve immediately. Chicken and peppers may be prepared in advance, wrapped well in separate wrappings and refrigerated until an hour before cooking. Knight-Ridder Newspapers CHICAGO Chicken is chic again.

Fears of high cholesterol, hypertension and heart disease have made the low-fat chicken respectable and trendy. Chefs have found a hundred ways to raise its whole and iis parts to glorious culinary heights. And, in spite of its highly regarded image, the chicken has remained modest in price and therefore adaptable to budget dinners. One attractive and savory chicken dish combines breast of chicken with green and red peppers. It requires no more than 30 minutes of preparation after the chicken breasts have been boned.

Start with a salad of sliced raw mushrooms, Swiss cheese and green beans. A fruit salad makes a refreshing dessert Mushroom, Swiss cheese and green bean salad 1 pound of mushrooms Juice of Vt lime 8 oz Swiss cheese 8 oz green beans, steamed to crisp-cooked state (about 4 minutes) and chilled in ice water 3 tablespoons salad oil Salt and freshly ground black pepper to taste Separate caps from mushroom stems and set stems aside for another use. Slice mushroom caps and toss in lime juice to prevent browning. Set aside. Cut cheese into sticks about 1-inch long and Vi-inch wide.

Place mushroom caps, cheese, and green beans that have been chilled and thoroughly dried, into a bowL Toss with the oil, salt and LUGGAGE By JULIAN ARMSTRONG Gazette Food Editor LEXINGTON, KY. In Kentucky, you know that Bibb lettuce is spelled with a capital B. That's because you're aware it's named after Jack Bibb, a 10th century gentleman who brought the first plants to Kentucky from Virginia in 1845. He cultivated this delicate, deep-green lettuce, first in a greenhouse behind his mansion in nearby Frankfort, now the state capital. He discovered, the lettuce grew plentifully in Kentucky's limestone-rich soil.

Kentuckians never confuse Bibb lettuce with the paler green Boston variety, although they allow and even encourage the alternate term limestone lettuce. The best mint juleps are made, so natives are quick to tell a visitor, when limestone branch water is used to make the cracked ice and the sugar syrup that is combined with bourbon and fresh mint in this refreshing drink. Joan Pursley Mayer, Master of Fox Hounds at the Iroquois Hunt Club, grinned when she explained limestone branch water to the Newspaper Food Editors and Writers Association conference here. You don't buy it, you get it from the tap, said this elegant lady in hunting "pinks" (the traditional red jacket). The term is just another word for water from the many creeks or streams that thread through the lush bluegrass country, she said.

When the sun shone hot on the blue grass, food reporters welcomed every glass of the good-tasting water, even at a mid-afternoon food and champagne stop at the state governor's mansion in Frankfort. Refreshments here would have suited an elegant tea or cocktail party in Marie Antoinette's Petit Trianon at Versailles the building on ATTACHE CASES (ft) 25 to 40 discount i i i FEATURES: Auto shut-off calculator 5560 PARE 735-1138 Watch lor "Career" advertising DAILY in th Financial section of The Gazstte. FT Ja i. OCr OFF ON CmO YOUR NEXT eovw redeemed coupons which will be honoured Mjy through participating reuuert ol KRAFT products Customer to pay any sates or similar tax Coupon vox! it prohioited. restricted or taxed For redemption, mail to Kraft Limited, PO Box 3000.

Saint John. New Brunswick. L2L 4t3. Cash redemption value 1(20 Dew Customer Redeem coupon P'ompMy at Participating Grocer One "25 Of! redemption per item purchased. Otter only valid in Canada on Stated KRAfT products TM.

OF KRAFT LIMITED a PURCHASE OF THE 3 LB SIZE ONLY OF PAR KAY MARGARINE FROM KRAFT. Mr. Pirtkiptllni Grocar For redeeming the coupon from your customer, who purchases from you one ol the KRAFT stated products. Kraft Limited -8600 Devonshire Road. Mount Royal.

Quebec H4P 2K9. will pay you 25 plus it tor handling Redemption on any other basis constitutes fraud. Upon request, you must prove purchase ol sufficient stocks ot stated products to 0 Use this coupon to save 25 cents on your next purchase of PARKAY Margarine in 3 LB tubs or 3 LB squares. which the 1914 residence was modelled. Spread out on platters under silver candelabra on Gov.

and Mrs. John Brown's dining-room table were spears of asparagus wrapped in lightly toasted bread, pastry crescents filled with goat cheese and chopped green onions, grits (the popular southern corn cereal, flavored with garlic cheese and baked in miniature muffin shape), and a spring favorite in these parts tiny new red-skinned potatoes, cooked, cooled, hollowed out, and stuffed with sour cream and caviar. Sweet treats were just as tempting chilled slices of melon and pineapple, muffin-sized chocolate cheesecakes, and tarts filled with pecans or glazed, sliced fruit strawberries, kiwis and bananas. Prof. Thomas Adler, who lectures on Kentucky folklore In the English department of the University of Kentucky, traces the predominance of corn in this region's cuisine to its Scottish settlers.

"The Scots borrowed from the Indians, masters of corn, and did the same things to corn in the New World as they had done to oats in Scotland," Adler toy the food reporters. English culinary traditions were also strong, and black people exerted great influence on early Kentucky cooking, he said. French cuisine also played a role in pioneer days; such dishes as rolled oysters (oysters rolled in a cornmeal mixture, then deep-fried), and Creme da Volatile, a molded chicken and vegetable dish served with Kentucky's favorite cream gravy, may be traced to the French influence. Boone Tavern Spoon Bread This cornmeal cross between bread and cake is served steaming hot with the first course at dinner at this restauranthotel, which dates back to 1909, and serves up Appalachian cuisine combined with that of the original black settlers. 3 cups milk VA cups cornmeal (preferably white) 3 eggs 2 tablespoons butter, melted 1 teaspoons baking powder 1 teaspoon salt Bring milk to a rapid boil and stir in cornmeal.

Cook until mixture thickens, stirring constantly so it doesn't burn. Let cool to room temperature. Mixture will be thick and stiff. Beat eggs thoroughly and stir into cornmeal mixture. Then add melted butter, baking powder and salt.

Beat for 15 minutes in an electric mixer, or 10 minutes by hand, using a wooden spoon. Pour into two greased pans, nine or ten inches in diameter and four inches deep. Bake 30 minutes at 375 degrees Makes about 16 servings. Bibb Salad This eye-appealing spring salad was the first course at a dinner hosted by the Louisville Courier-Journal. The paper's food editor Elaine Corn called it "a source of pride" for Kentuckians.

pound fresh asparagus, cut in 1-inch pieces pound fresh white mushrooms, sliced thin pound Bibb lettuce, leaves separated Watercress Herb vinaigrette Steam asparagus or cook until just tender in a shallow pan of boiling water. (Asparagus to be used chilled holds up longer if undercooked.) Toss with mushrooms and dressing. Chill. Arrange best-looking lettuce leaves on six small plates. Divide asparagus mixture over lettuce.

Top with watercress. Six servings. Herb Vinaigrette Juice of 1 lemon 2 cloves garlic, minced 1 tablespoon grainy mustard 2 tablespoons red wine vinegar Salt Freshly-ground black pepper Vt teaspoon tarragon teaspoon marjoram cup oil Shake, hand-whip, blend or food process all ingredients except oiL Add oil slowly while continuing to beat. Makes one cup dressing. Transparent Pie This Kentucky dessert is easily confused with its first cousin, Chess Pie.

The latter may include cornmeal, lemon, vinegar, milk or cream. Here's the easier pie, taken from a charming local recipe collection called St Hubert's Hunt Country Cook Book, named after the patron saint of the chase. It's a fund-raiser for St. Hubert's Episcopal (Anglican) Church, and is available by mail for jll U.S. funds from St.

Hubert's Women's Guild, co Mrs. William H.P. Robertson, 3375 Briar Hill Pike, Lexington, Ky. 40516. 1 unbaked pie shell Vj cup butter, softened 1 cup sugar 3 eggs 1 teaspoon vanilla extract Cream butter and sugar.

Add eggs, one at a time. Add vanilla. Pour into unbaked pie shell. Bake at 350 degrees for 45 minutes. 41-50 REFUND VwCifjJXC A Al 2Exss5rtmmmmm' iJMNMRmmu These UPC symbols are trom the products IHIIIIIIIM1H APT.

A mm hstedarjovehiciuvbenpurriusedbymy 1 A household This refund otter a valid only on riTv mm staled KRAFT products A mm Enclosed are 3 UPC symbols from the 318 sue I A ot PARKAY' Soft or PARKAY' Squares trom PROV. Ay Kraft as described, which have been pur- fV A M. chased by my household My cash 1 A should be St. 50. 1 understand mat I should POSTAL CODE I J'? rTsSLXI I tnS THIS OFFER IS MOT AVAILABLE TO GROUPS, A Am "uvmndUPCsymOrtsloRnilMIU0 I SNwrS' Jl ORGANIZATIONS, CLUBS Oft ASSOCIA- A A P0.

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