Pood 4 The Sioux City Journal, Wednesday, August 1 0, 1 988 fir lili EE pikJII llWia I M.HItU.UJUUH r- ik 1 4 CE." "GO wssei reii -T if i jrZ--, -'5 'i" i tains, the home ot some of the world's richest coffees. We carefully select only hand picked Colombian Arabica beans. We hand sort them twice to find those good enough for Butter-Nut 100 Colombian Coffee. We then specially roast and Introducing New Butter-NutHand Picked 100 Colombian Coffee. Now you can enjoy the better coffee flavor of a real gourmet coffee, without paying high grind these beans for paper filter coffee makers, and vacuum pack them in cans for guaranteed freshness.
Once you try new Butter-Nut Hand gourmet prices. Because new Butter-Nut Hand Picked 100 Colombian Coffee costs less than a penny a cup more than ordinary coffee! This distinctive coffee comes from the high slopes of the Colombian Andes moun JTffi ya Picked 100 Colombian Cottee, you II tt Coionkiii coHm never unii urumary luiicc aydiu. 1988 The Coca-Col Company. "Buller-Nut" ll a trademark ol The Coca-Cola Company. The Colombian coffee ymbol ii a trademark ol the Nallonal Federation ol Collee Growerj ol Colombia, Glossy Lemon Chicken with Pears HWpj S008O I Manufaclurer Coupon I ExP'res 1231 88 1 Bartlett pears offer plenty of fiber, but few calories Wp When you buy any size Butter-Nut Hand Picked 100 Colombian Coffee or Hand Picked Naturally Decaffeinated 100 Colombian Coffee.
LIMIT ONE COUPON PER CONSUMER PURCHASE OF PRODUCT AT VALUE SPECIFIED. Other use constitutes Iraud under U.S. Mail Statutes, and coupons may be confiscated Coupons are void it transferred, assigned, reproduced, taxed, restricted, prohibited, or license is required. Consumer must pay sales tax Coupons accepted only from retailer I 1 or authorized clearinghouse. 8C handling will be paid on properly redeemed coupons.
Product invoices may De required. Presentation for payment represents compliance with these terms. Cash Value 120 ot 1C. Valid only in U.S A. ptf jX MAILING ADDRESS: Coca-Cola Foods, CMS Department No.
25000, 1 Fawcett Drive, Del Rio, Texas 78840. I 1 19KH The Coca-C'ala Company. "Butter-Nut" is a trademark (if The Coca-Cola Company. ijl I I The Colombian coffee symbol is a trademark of the National Federation of Collee Growers ol Colombia. C80305 1477 Cooking Sauce 3 tablespoons water 2 tablespoons soy sauce 1 teaspoon lemon zest 2 tablespoons lemon juice 2 teaspoons sugar 2 teaspoons cornstarch 2 cloves garlic, minced 2 teaspoons minced or ginger mm A grated Combine all ingredients in small cup.
Light is the watchword for the season: sunlight, a light workload and eating light, to list a few examples. Of the many varied light foods the summer season has to offer, one, the fresh Bartlett pear, will carry you into the chilly days of autumn. California Bartletts come into season the middle of July and last well into November. This appetizing inspiration for poets and epicures is one of nature's nicest gifts to healthy eaters. A medium-sized Bartlett is a good source of dietary fiber, potassium and other minerals, vitamins and thirst-quenching water for only 95 calories.
Translated, this means that an exceedingly juicy, ripe Bartlett pear will make you feel full without making you fat. If you subscribe to the findings of the American Institute for Cancer Research, a pear's dietary fiber can reduce your likelihood of developing cancer and, according to other mixture of cubed chicken breast, Chinese pea pods, green onions and pears. Not only is this recipe low in calories and high in taste, it can be prepared from start to finish in less than thirty minutes. Serve the chicken with another easy Bartlett recipe, Pears and Tomato Vinaigrette, a savory combination of pears, tomatoes, summer herbs and spices blended just right for the light season. Lemon Chicken with Pears 3 tablespoons vegetable oil 1 chicken breast, skinned, boned, cut into 1-inch cubes V2 pound fresh Chinese pea pods or green beans 3 green onions, green parts only, cut into 1-inch lengths 2 fresh California Bartlett pears, cored, sliced Cooking Sauce Heat 2 tablespoons oil in wok or large skillet.
Add chicken and stir-fry over high heat 2 minutes or until chicken turns white. Transfer chicken to plate. Add remaining oil and stir-fry pea pods 1 minute over high heat. Reduce heat to medium. Add cooked chicken, onions, pears and Cooking Sauce.
Stir-fry until mixture is heated through and sauce is glossy, about 3 minutes. researchers, the potassium can chances of having a reduce your stroke. Bartletts because the Chefs like flesh withstands cooking, retaining shape and flavor. Since the skin is so tender and thin, there's usually no need to peel Bartletts. That's the case in this recipe, Lemon Chicken with Pears, a glossy Perk up summer plants with liquid fertilizer Pears and Tomato Vinaigrette cup olive oil cup red wine vinegar i clove garlic, mashed 1 tablespoon sugar lk teaspoon seasoned salt 2 teaspoons fresh basil, minced, or teaspoon dried basil '4 cup green onion, coarsely chopped 1 tablespoon parsley, chopped 3 fresh California Bartlett pears 3 medium tomatoes Combine first 6 ingredients; cover and let stand an hour to blend flavors.
Add onion and parsley. Halve and core pears. Cut fruit into lengthwise slices. Slice tomatoes. Arrange tomatoes and pears in serving bowl.
Pour on dressing. Cover and chill until ready to serve. 6 servings. Preparation trick speeds cooking By Nancy Byal Better Homes and Gardens Magazine Don't be chicken. For faster cooking and easier carving, try an honorable oriental cooking trick.
Remove the backbone from a chicken with kitchen shears. Then press on the breast bone with your hands to flatten it. The basting sauce has a Far Eastern flavor, too. Look for small jars of chili paste at an oriental market. It gives a kick to beef, pork or chicken stir-fry, too.
Far Eastern Spiced Chicken One 2V2- to 3-pound broiler-fryer chicken 1 tablespoon olive or cooking oil Pepper cup dry red wine 1 2 tablespoons lime juice 2 tablespoons sodium-reduced soy sauce 1 ta 2 tablespoons peeled, grated gingerroot 1 to 2 teaspoons chili paste 2 to 3 cloves garlic, minced Remove backbone from chicken by cutting up each side of backbone with kitchen shears. Flatten chicken by pressing on breast bone with hands. Rinse chicken; pat dry. Place chicken, skin side up, on a rank in a shallow roasting pan. Brush chicken with oil and sprinkle with pepper.
Roast chicken in a 375-degree oven for 30 minutes. Meanwhile, in a small saucepan stir together wine, lime juice, soy sauce, gingerroot, chili paste and garlic. Bring to boiling; reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until mixture is reduced to about V3 cup. Baste chicken with the basting sauce and continue roasting 30 to 40 minutes more or until drumstick moves easily in the socket.
Brush chicken twice with the basting sauce during the last 10 minutes' of roasting. Makes 6 Tl 1 1 -k. i i a KXXJ iOtVIGS By JanRiggenbach A leaf feeding is great first-aid for pale, summer-stressed garden plants. I've been amazed to see how fast plants perk up when they're sprayed with liquid seaweed, weak manure "tea," or other dilute mix of liquid fertilizer. Used to thinking that plants get their nourishment through their 'roots, I was surprised when I first heard about leaf feeding.
But, while it's no substitute for a healthy garden soil, it is a good emergency measure. Washing the dust off the leaves with the spray is an extra benefit. I was a little skeptical last spring when I planted a package of Park's new baby pea, "Petit Pois" Giroy. Edible-pod snap peas have already replaced traditional pea plantings in many of my friends' gardens because busy schedules don't allow time for tedious shelling. So who, I wondered, would bother with growing these tiny pods filled with tiny peas? Pushing my skepticism aside, though, I gave them a chance in my garden.
After all, I reasoned, the popularity of miniature vegetables is growing by leaps and bounds. Maybe there's a chance that baby peas are worth the extra effort. Now that I've tried them, I know: the out-of-this-world taste of "Petit Pois" is worth the effort. And they don't even take as much extra work as I had imagined. The vigorous, disease-resistant vines have turned out loads of tiny, plump pods, despite record-breaking heat.
In a surprisingly short time, I can till a basket with a dinner's worth from little six- by 10-foot pea patch. Shelling enough for a meal does, of course, take little longer. But that's not a bad price to pay for a gourmet treat. Peas aren't the only baby vegetable I've grown in my garden. I'm trying several kinds of haricot verts, or filet beans, this year.
These skinny beans are well-known in Europe for their tenderness and flavor, and they're becoming increasingly popular at top-ranked restaurants. I planted some haricot verts last year and carefully followed instructions to pick them daily, harvesting the beans before the seeds began to swell and when the diameter of the pods was no more than one-fourth inch. The first few times I served them, though, I was disappointed: the flavor and texture seemed no different to me than regular green beans. 1 Then I learned that filet beans should be left whole while lightly steamed. (I'd been snapping them and cooking them just like other beans.) Once I changed my cooking method, we all enjoyed the and robust flavor of haricot verts.
Send self-addressed stamped envelope to Jan Riggenbach, Route 3, Box 247 Glen wood, Iowa 51534. is new on the menu for Journal readers. It's a celebration of good food from around the country and abroad. You'll see articles and recipes from the finest food writers and chefs in America, and all recipes are tested. Look for FoodStyles each Wednesday in The Journal's Food section.
ibux Citp Journal 1.
