The Baytown Sun from Baytown, Texas on April 23, 1986 · Page 9
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The Baytown Sun from Baytown, Texas · Page 9

Baytown, Texas
Issue Date:
Wednesday, April 23, 1986
Page 9
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Page 9 article text (OCR)

o OFcAfOUTH Healthy appetites love good barbecue Outdoor cooking easy on the cook Set the stage for an elegant, tantalizing, and virtually effortless barbecue that features succulent barbecued duckling and spicy apple chutney, creamy mushroom pate, grill- roasted vegetables, two-in-one salad and lots of thirst- quenching iced tea! As the star attraction in this exceptional barbecue, Teriyaki Glazed Duckling quarters are simply basted with teriyaki baste & glaze. Duckling, like chicken and turkey, is both light and nutritious. An excellent source of protein, it's very low in cholesterol and sodium and relatively low in fat and calories. Available year around in most supermarkets, duckling is also economical. One can thriftily serve four of the most enthusiastic eaters, especially if it's accompanied by "the delicious dishes featured here. You may not realize how easy duckling is to barbecue on a gas grill. You'll also relish Spicv A-^pl^ Chutney. Seasoned with fresh ginger and tangy cider vinegar, it boasts a special flavor that comes from teriyaki marinade & sauce — a special combination of naturally brewed soy sauce, wine, brown sugar, herbs and spices. (This chutney, combined with mayonnaise and lemon juice, is also the star in the outstanding dressing for the light and refreshing Duckling Salad with Apple Chutney Dressing.) To keep the snackers happy and at bay until the grilling's done — which won't be long — offer them creamy Mushroom Pate. It's rich, fresh mushroom flavor is delicately spiced with onion, Parmesan cheese and soy sauce. The grill not only cooks a main course quickly and easily, it's also great for vegetables. Our Roasted Vegetable Duo of corn .and zucchini is a breeze. Nestled ".in foil packets with butter, soy ;sauce. pepper and basil, the . vegetables are done to mouthwatering perfection in just half an hour. The title role in Two-In-One Salad belongs to the spritely seasoned dressing which doubles as a marinade. Cucumber. tomato and red onion are ! marinated in the dressing: then ; the entire mixture is tossed with crisp greens. The simple oil and vinegar combination springs to life with the addition of soy sauce. An all-purpose seasoning, it adds a distinctive spark of , flavor to all kinds of tempting dishes. Thirst-quenching iced tea is everyone's favorite barbecue beverage. Young and old alike will quaff it down before, during and after this meal. Make the iced tea by one of the methods below, if you like, add your choice of fruit juices to create a super summer punch. Just be sure to start with a good quality tea so you'll come up with a drink that is refreshing and, best of all, tastes as good as it looks. Just add your favorite dessert and enjoy a distinctive dining experience that will be long remembered. TERIYAKI GLAZED DUCKLING 1 frozen duckling, thawed and quartered V^ cup teriyaki baste & glaze* ; Spicy Apple Chutney (See Duckling Salad with Spicy Apeil Chutney Dressing I recipe) Wash duckling quarters; pat dry with paper toweling. Remove and discard excess fat fro'm duckling; pierce skin liberally with fork. Place quarters, skin side up, on preheated cooking grid; cover and cook duckling 1 to I'/i hours, or -until tender. Brush quarters generously with teriyaki baste & glaze during last half of cooking lirne. Serve with Spicy Apple Chutney. Makes 4 servings. *Teri-Wine Glaze variation: Combine 6 tablespoons teriyaki baste & glaze, 2 tablespoons red wine and ' : t teaspoon anise seed, crushed. Brush duckling quarters as directed above. To barbecue by the indirect method in a covered kettle-type grill, place food in the center of the cooking grill directly above a drip pan. Place hot coals on each side of the drip pan on the lower grill. The lid should be closed while cooking to retain the heat. MUSHROOM PATE Va pound fresh mushrooms, chopped '/i cup chopped onion 1 tablespoon vegetable oil 2 packages (3 ounces each) cream cheese, quartered l /4 cup grated Parmesan cheese 'A cup minced fresh parsley 2 tablespoons soy sauce French bread, thinly sliced Saute mushrooms with onion in hot oil in large skillet over medium heat 2 minutes; remove from heat. Stir in cream cheese until blended. Add Parmesan cheese, parsley and soy sauce, stirring to combine. Refrigerate, covered, 3 hours, or until thoroughly chilled. Serve with French bread slices. Makes about 2 cups. ROASTED VEGETABLE DUO 2 ears corn, husked and halved V4 cup butter or margarine 1 tablespoons soy sauce 2 /4 teaspoon black pepper '/a teaspoon basil, crushed 2 zucchini, each about 6 inches long, halved lengthwise Place each half ear of corn on piece of foil, large enough to wrap around it. Melt butter, stir in soy sauce, pepper and basil. Pour equally over corn. Place zucchini halves, cut side down next to corn. Bring up 2 long ends of foil: fold down twice until foil almost rests on food. (Seam should be in center of package.) Fold ends down twice. Cook on grill, seam side up. about 6 inches from heat about 30 minutes, or until vegetables are tender. Makes 4 servings. TVVO-IN-ONE SALAD 3 tablespoons vegetable oil 2 tablespoons soy sauce 2 tablespoons distilled white vinegar 2 tablespoons minced fresh parsley J 4 teaspoon sugar Vi} teaspoon garlic powder 1 small cucumber, peeled, halved and seeded 1 medium tomato '•» small red onion, thinly sliced 1 medium head romaine or red, green or butter leaf lut- tuce, washed and chilled Combine oii, soy sauce, vinegar, parsley, sugar and garlic powder in small bowl. Cut cucumber halves crosswise into 's-inch thick slices and tomato into 1-inch pieces. Add to soy sauce dressing with red onion slices, stirring to combine. Let stand l hour; stir occasionally. Meanwhile, tear lettuce into bite-size pieces in large salad bowl. Just before serving, pour chunky dressing over lettuce; toss to combine. Serve immediately. Makes 4 to 6 servings. DUCKLING SALAD AND SPICY APPLE CHUTNEY DRESSING Vn pound fresh snow peas Boiling water 3 cups shredded, cooked duckling (1 grilled, roasted or broiled duckling) l cup seedless grape halves */s cup dry roasted or cocktail peanuts 3 green onions and tops, chopped l large stalk celery, Julienn- ed % cup mayonnaise l /z cup Spicy Apple Chutney* l tablespoon lemon juice Remove and discard tips and strings from snow peas. Cut peas into julienne strips and place in bowl. Pour In enough boiling TERIYAKI GLAZED DUCK STAR ATTRACTION water to cover peas: let stand 30 seconds. Drain, rinse under cold water to cool, then drain thoroughly. Combine duck, grapes, peanuts, green onions, celery and snow peas in iarge bowl. Blend mayonnaise, chutney and lemon juice; pour over duck mixture and toss to combine. Serve immediately. Makes 4 to 6 servings. "Spicy Apple Chutney: Combine 1 pound peeled, cored and coarsely chopped cooking apples. 1 cup chopped onion, l cup sugar, '-.. cup raisins. l ncup teriyaki marinade & sauce. '.» cup cider vinegar, 2 tablespoons minced fresh ginger root and ' 3 cup water in Dutch oven or large saucepan; bring to boil. Reduce heat and simmer, uncovered. 30 minutes, or until thickened; stir occasionally. Refrigerate in covered container several days for flavors to blend. Makes about 2 cups. ICED TEA. . . THREE WAYS AN EASY WAY . . Bring 1 quart of cold water to a full rolling boil in a saucepan. Remove from the heat and immediately add 15 teabags or '- cup loose tea. Cover and let stand 5 minutes. Stir again and strain into a pitcher holding another quart of cold water When ready to serve, pour into ice-filled glasses. Makes 2 quarts, to servings. EVEN EASIER Fill a quart jar or container with freshly drawn cold water. Add 8 to 10 teabags. removing the tags. Cover and refrigerate at least 6 hours or overnight Remove bags, squeezing against side of container Makes t quart, recipe may be doubled. E'ASIEST OF ALL use ms- tant tea powder or a flavored iced tea mix, following directions on jar or envelope. In general, use '1 rounded tablespoons of instant powder to each quart of water If using the flavored iced tea mixes, allow '•_> cup tor 2 small envelopes' to a quart of cold water Americans starting to eat light, lean DISCOUNT COUPON COLLEGE STATION - More Americans are eating "light and lean." but they're also consuming record amounts of premium high-calorie, high-fat foods. Various studies show that as many as 75 percent of Americans may have changed their eating habits in some way as a result of diet or health concerns. Americans in general have increased their consumption of poultry, low-fat milk and fresh fruits and vegetables, but decreased consumption of eggs, coffee, red meat and whole milk, she says. The trend toward lower calorie, lower fat foods has been reflected in everything from restaurant menus to reduced- calorie frozen entrees and salad bars in fast food stores. Yet industry figures show that Americans are also eating more croissants — at 65% fat —. more chocolates, more premium high- fat ice creams and more chewy cookies than ever. One explanation for this nutritional "split personality" is that after the "good behavior" of exercise, diet and hard work, people may reward themselves with rich, calorie-laden foods. A healthy diet includes a variety of foods from the basic food groups, including meat, poultry and fish, dairy products, breads, cereals and pasta, and fruits and vegetables. To cut calories, she points out that you don't necessarily have to buy special prepared low- calorie foods. Instead, just make sure you are eating low-fat dairy products, lean red meats, and poultry with the skin removed. Avoid extra fats from gravies and sauces or fried foods. Potatoes made easy way By AILEEN CLAIRE NEA Food Editor Potatoes and the microwave were made for each other. Those who enjoy scalloped potatoes will enjoy the vegetable mixed with onions, green peppers and Parmesan cheese. This is an easy dish '.omake. MICRO POTATOES PARMESAN 2 tablespoons butter of margarine 2 medium unpeeled potatoe* (about *> pound), sliced V 4 inch thick Mi cup chopped onion 1 clove garlic, minced Vt cup l-lnch green pepper chunks V4 teaspoon salt Vfc teaspoon pepper Vt cup grated Parmesan cheese Paprika Chopped parsley Melt butter in shallow 9-inch dish in microwave oven. Add potatoes, onion and garlic; toss. Cover loosely with plastic wrap and cook on Full power for 5 minutes. Stir in green pepper, salt and pepper; toss, cover and cook on Full power for 3 minutes. Gently mix in cheese. Toss gently; dust with paprika. Cook on Full power, uncovered, for 3 minutes. Let rest for 2 minutes. Sprinkle with parsley. This kitchen-tested recipe makes 2 or 3 servings. 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