Subject: Asian-Style Chicken
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 30 2001 - 07:54:34 EDT
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F O O D F U N N Y
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Here is another from the prolific Ethelu:
While vacationing on Cape Cod, my wife and I stopped at a small
wayside stand and bought some tomatoes. When I commented how small
they were, the proprietor's reply was "Ay-up."
Returning a day or two later, my wife told the man the tomatoes he had
sold us were tough and not very flavorful. The old gentleman nodded,
looked at us a moment, then said, "Lucky they was small, ain't it?"
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T O D A Y ' S R E C I P E
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Here's yet another example of the international slant of this
wonderful cookbook. It offers not only low-fat and low-cholesterol
versions of traditional recipes from all over the world, but virtually
all you will ever need to know about cooking and eating for a
heart-healthy lifestyle as well.
All recipes this week are adapted from "American Heart Association
Low-Fat, Low Cholesterol Cookbook" by the American Heart Association,
Clarkson/Potter Publishers, 1997. It is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0812926846/worldwiderecipes
Asian-Style Chicken
1/4 cup (60 ml) honey
1/4 cup (60 ml) rice wine vinegar
1/4 cup (60 ml) low-sodium soy sauce
1 - 3 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped parsley
1 Tbs (15 ml) grated fresh ginger root
Freshly ground pepper to taste
4 - 6 chicken breast halves, skinned and all visible fat removed
Combine all marinade ingredients in a bowl and mix well. Add the
chicken breasts and turn to coat evenly. Refrigerate covered for 2 to
4 hours, turning occasionally. Cook under a preheated broiler or over
hot coals until done, 20 to 30 minutes, turning once. Serves 4 to 6.
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