Versatile chicken
always tastes good

CHICKEN MONTH, eh? It does seem like a total-
ly unnecessary promotion, considering the number
of chickens that end up dismembered every day, and
make a meal for someone.

They get deep-fried,
roasted, fricasseed, bar-"
becued, smoked, boned, roll-
ed and sauteed, ‘in an ap-
parently endless stream. It just
goes to show, you don’t have
to have brains to be popular
and successful!

the kitchen
ranger

| by ; Eleanor
Coley

Everybody's gota favorite
_ Chicken. recipe, because the

chicken takes on anything.in |
the way of-a cooking compa- »

nion, from fresh fruit to nuts

to curry powder. The flesh has:.:
little fat in it and is considered --
“‘light’’ as: opposed to red.

meat, which is. getting bad
press these days. :

But even: though “recipes”

-abound, here is a young
woman brave enough to have
compiled a book completely
devoted: ta chicken cookery.
She calls. it: CHICKEN!
CHICKEN! CHICKEN,
which couldn’t be plainer, and
she has 121 recipes for doing
the bird up. brown.

This is Lynn Mendelson’s
first book — no, no, you’re
thinking of her sister, Susan,
she’s done books on every-
thing but chicken --- and she'll
tell you how to use chicken for
hors d’oeuvres, (one way is to

stuff spinach leaves with .

chicken to make a pretend
dolmade); for unusual salad
and sandwich combinations;
how to saute it with peanuts
and make casseroles of every
stripe from Spanish (expect

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saffron) to North African
(chick peas and red peppers.)
You could serve chicken every
night for four months and no
one would say, ‘‘Good grief,
chicken again?”’

I recently encountered
ground chicken meat for the
first time, so I looked to Lynn
for a recipe for chicken balls,
imagining hot little spicy
rounds that could be speared

‘ hot with a dip. She has one,

page 19, but it calls for deep-
frying, something I try not to
do any more, though I’m sure
they would be good, rolled in
sesame seeds and dipped into
mustard and. horseradish

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sauce.

None of my other books
had anything at all to say, so
1 invented my own, as follows.
It’s wide open to any adjust-
ment you want to make —
perhaps a different choice of
seasonings, perhaps mine in
lesser quantity. A volunteer
taster who happened by ate
them all up without any dip,
but I still fancy soy-sauce-and-
sherry or maybe Chinese
oyster sauce. Here:

ELEANOR’S TASTY
CHICKEN BALLS
1 Ib. ground chicken meat
(0.5kg)

1 tspn. grated fresh
‘Ringer

2-3 green onions,
finely chopped

¥% can water chestnuts,

(SmL)

Oh

37 ~ Sunday, November 17, 1985 - North Shore News

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ispn. of cumin (5mL)
i tspn. of coriander (SmL)
2 tspn. garlic powder
(2.5mL)
1 (spn. of Cavender's
seasoning
salt, pepper & paprika
1 Thspn. teriyaki sauce
(15mL)
1 Thspn. temon juice
(i5mL)
a few splashes Tabasco
The little balls (1 got about 20)
need little fat in the pan and
See Chicken
Page 38

(SmL)

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