Newspaper Page Text
PAGE 12A
-FORSYTH COUNTY NEWS—WEDNESDAY, FEBRUARY 27, 1985
Homemade frozen entrees cut cost, time
Homemade frozen entrees, micro
cooked in minutes, are a menu life
saver for any busy household. Even
the kids can pop a prepared entree
into the microwave.
Apricot Glazed Chicken is two
meals prepared at the same time:
four servings for dinner and four
individual servings wrapped in foil
and frozen for future meals. An inter
esting sweet-sour sauce glazes inex
pensive chicken thighs, which are
featured regularly in food ads. They
are served over a colorful combina
tion of white rice, sliced green onions,
chopped apricots and sliced mush
rooms.
Each individual serving is bundle
wrapped in heavy duty aluminum foil
for maximum protection in the
freezer. The bundle should be wrap
ped tightly with the air pressed out,
and sealed securely to protect against
freezer burn. For micro cooking,
remove the food to a microwave-safe
plate, cover with plastic wrap and
micro-cook.
Apricot Glazed Chicken
1 tablespoon vegetable oil
16 chicken thighs
Salt, pepper and garlic powder
1 jar (12 ounces) apricot preserves
2 tablespoons prepared mustard
% teaspoon salt
6 cups cooked rice
3 green onions, sliced
1 can (16 ounce) apricot halves,
drained and chopped
Reviewing the best French wines of 1983
The 1982 Bordeaux wines were
greeted with great fanfare. All the
sages and prognosticators rushed to
make their pronouncements. Writers
fell all over themselves reaching for
superlatives. “The greatest vintage
of the century!” they trumpeted.
“Should be well represented in every
cellar.” “The ‘B2s will make history.”
Such notices in the wine press
caused a sensation in the market
place. The futures market rivaled a
feeding frenzy. Prices went through
the roof a year or two before the
wines were even available.
If you missed out on the ‘B2 Bor
deaux wines, don’t feel bad. Much to
the delight and surprise of wine
lovers, the following year was nearly
as good.
Some spectacular wines were pro
duced in 1983 in the western part of
France. Here is what happened dur
ing that growing season according to
Pascal Ribereau-Gayon and Guy
Guimberteau of the Institute of Eno
logy in Talence, France: “The season
began with a very humid and rather
cool spring. The first two weeks of
June were warm and dry, making it
possible for flowering to begin well.
The month of July was exceptionally
warm. The month of August, (was)
slightly warmer than normal but
clearly more rainy. Starting Sept. 20,
particularly warm and dry weather
set in. It continued up until the end of
the grape harvest.”
The wines that emerged were ex
cellent across the board. The dry
white wines are fruity and round with
great depth. The Sautemes and Bar
sac wines of 1983 were also first-rate.
Botrytis cinera, the “noble rot,’’was
encouraged by rains in mid-October
and rich, smooth, toasty wines were
the result.
The red wines are richly colored,
well-balanced and showing good tan
nin which means they have great
aging potential. Ribereau-Gayon and
Guimberteau say: “1983 will be a
first-rate vintage. In the best cases,
the quality of the 1983 wines will be
very close to that of 1982.”
Prices on the 1983 Bordeaux reds
are lower than those of the 1982 wines,
but that’s not saying much. Yes, they
are between 10 and 20 percent now, j
but they are trending upwards. One of
the reasons for this is that some over
eager winewriters have, once again, l
jumped the gun. In characterizing the i
1984 vintage, some have been quick to!
call it a “disaster.” This negative
presshas helped to drive the prices of i
both the 1982 and 1983 wines skyward.
In reality, the 1984 vintage, although
not a great year, produced quite]
attractive wines.
I have tasted many 1983 red Bor
deaux wines, both here and in
France, and I am very impressed
with them. They are soft, rich, com
plex and full of fruit.
I love the wines of Margaux and
some of the 1983 wines from that
township are among the best of the
vintage. I particularly liked Chateau
Dauzac, Chateau d’lssan, Chateau
Kirwan, Chateau Rausan Segla, Cha
teau Prieure Lichine, Chateau
Palmer and, of course, Chateau Mar
gaux.
The 1983 wines from Saint-Julien
are also quite splendid. My favorites
were the Chateau Leoville Barton,
Chateau Beychevelle, Chateau Talbot
and the spectacular Chateau Ducru-
Beaucaillou. Jean-Eugene Borie’s
Chateau Ducru-Beaucaillou has been
steadily improving since the Borie
family acquired this second-growth
property in 1942. The 1983 wine is rich
and intensely fruity with a lovely
violet nose. It has depth, buttery
oakiness and plenty of elegance. This
is a wine to seek out. Cellar it for a
few years and then reap the rewards.
Other 1983 Bordeaux wines worthy
of your attention are: Chateau Pou-
! 1 can (3 ounces) sliced mushrooms,
drained
Heat oil in Dutch oven or large
saucepot over medium-high heat.
Season both sides of chicken with
salt, pepper and garlic powder.
Brown chicken in oil, eight pieces at a
time. Remove chicken from pan;
drain excess fat. Combine apricot
preserves, chili sauce, mustard and
salt in Dutch oven. Bring to a boil;
reduce heat to medium. Return
chicken thighs to pan, placing at an
angle so they will be in glaze. Cover
pan and cook 10 minues. Turn chicken
and cook, covered, an additional 10
minutes or until tender. Remove
cover; increase heat to medium-high
and cook 5 minutes to slightly thicken
sauce. In a medium saucepan com
bine rice, onions, apricots and mush
rooms; heat thoroughly. To make 4
servings, place 1 cup fruited rice on
each plate; top rice with 2 chicken
thighs and Vi cup sauce.
To freeze 4 individual servings:
Tear off four 14-nch squares of heavy
duty aluminum foil. Place one cup
fruited rice on each square; top rice
with two chicken thighs and Vi cup
sauce. Bring four comers of foil up
together in a pyramid shape. Fold the
open edges together in a series of
locked folds until foil is tightly
molded and sealed against food. La
bel, date and freeze on a baking
sheet. When frozen, remove baking
sheet. To serve, preheat ovem to 425
jeaux (Moulis), Chateau Clos Fortet
(St. Emilion), Chateau Pavie (St.
Emilion), Chateau Le Croix de Gay
GILSTRAP'S
IBf^
FOOD
STORE
l- /gy ®/
At intersection of Bald Ridge Marina Rd. and
Atlanta Rd., next to Cumming Gulf Station,
Downtown Cumming,
Shurfine
Sugar 1 5
Florida
Celery 97 s.aik
Western
Sugar }Ai
Pears 9r,
Dairy
Kraft
Cheese
American
Singles l”° g z
Shurfresh
Grade A Large
EGGS
doz.
Double Q
Hpink salmon
*l4?
O Can
degrees. Place frozen bundle on bak
ing sheet. Bake 40 minutes or until
heated through.
Makes eight servings (4 servings
and 4 individual bundles).
To microwave:Remove foil from
frozen bundle. Place food on micro
wave-safe plate; cover with plastic
wrap, turning back one edge to vent.
Micro-cook on high power setting 7-9
minutes or until heated through, turn
ing once.
Chicken and Rice Soup
1 3-3% pound chicken, quartered
1 medium onion, quartered
1 large carrot, sliced
2 cloves garlic
3 quarts water, about
1 teaspoon oregano leaves
1 large bay leaf
Salt and pepper
% cup brown rice
2 medium carrots, diced
1 medium zucchini, diced
1 cup each, fresh or frozen peas, com
3 tablespoons minced parsley
Lemon wedges
If you like your soup Mexican style,
substitute lime for lemon and garnish
with minced cilantro and serrano
chiles.
Put chicken, onion, carrot and gar
lic in a large soup pot and cover with
cold water. Bring to a boil, add ore
gano, bay leaf and salt and pepper to
taste. Reduce heat to simmer and
cook, covered, until chicken is very
tender, about 2 hours. Strain off
(Pomerol), Chateau Petit Village
(Pomerol), Chateau Lynch-Bages
(Pauillac), Chateau Montrose (St.
"ALL SALE ITEMS LIMITED TO 2 UNLESS OTHERWISE NOTED"
broth, cool or refrigerate and skim off
fat.
Meanwhile, remove meat and dis
card bones, skin and cooked vegeta
bles. Return skimmed broth to pot
with chicken and bring to a boil, add
rice and simmer, covered, for 25
minutes, then add carrota, zucchini,
peas, com and parsley. Simmer an
other 10 minutes and adjust season
ings. Serve with lemon wedges.
Serves 6 to 8.
Cream of Chicken
Soup
6 chicken thighs
7 cups water
1 small onion, quartered
1 small stalk celery
1 bay leaf
Salt, pepper
1 cup each, half-and-half, milk
4 tablespoons softened butter
4 tablespoons flour
V 4 teaspoon nutmeg
Put chicken thighs in a soup pot and
add water. Bring to a boil and add
onion, celery, bay leaf and salt and
pepper to taste. Reduce heat and
simmer, covered, until chicken is
tender, about 1% hours. Strain off
broth, cool and skim off most of the
fat and return broth to the pot. Re
move meat and set aside, discard
bones, skin and vegetables. Turn heat
under broth to medium and add
cream and milk. Cream together
butter, flour and nutmeg and stir into
hot soup until it begins to boil, then
Estephe), and Chateau Cos d’Estour
nel (St. Estephe).
If you like the softness and el-
Fresh
£3" *1«?
Fresh
Chicken $430
Breast 1 i b .
Fresh
Baking
Hen’s Mr
Oscar Mayer , j j*.
All Meat and Beef
Weiners 12L
Crisco
Shortening
ijgg I
3 Ib. can Limit 1 w/12.50 order
Shedds
Margarine
Spread 3# # 1 ib.
Frozen Banquet
T.V. Dinners
Chicken,
Steak, /MV
Turkey 7#
AAy
Pizza 77
Large Size Assorted
Seneca
ApP l ® 00$
Juice #Til
add chicken and heat through. Adjust
seasonings. Serves 5 to 6.
This next recipe is for when you
come home from work and find your
child (or children) coming down with
the flu and there is no time to run and
get a chicken.
■'* Quick Chicken Soup
210%-ounce cans chicken broth
2 cups water
Vi cup brown rice
% cup each, shredded carrot,
cabbage
% cup finely-chopped celery
1 tablespoon minced parsley
Vt teaspoon oregano leaves
Salt, pepper
Bring broth and water to a boil in a
small pot and add rice. Reduce heat
and simmer, covered, for 20 minutes,
then add carrot, cabbage, celery,
parsley and oregano. Continue to
simmer for another 10 to 15 minutes,
until rice is tender. Add salt and
pepper to taste. Serves 4.
Gala Meat Pie
Filling
Vi cup ketchup
1 egg, slightly beaten
% teaspoon salt
Vs teaspoon pepper
1 pound lean ground beef
1 cup soft bread crumbs
Vt cup finely chopped onion
Combine ketchup, egg, salt and
pepper in mixing bowl. Mix lightly
with ground beef, bread crumbs and
onion. Spoon into 9-inch pie pan. Bake
i
egance that Bordeaux wines achieve
in warm years, the 1983 s are well
worth your attention. These wines are
Sunnyland cooked 5 s7jr
Ham trio-
Jimmy Dean T ■ r #
Sausage I^*.
White Lily, Martha White, Three Rivers
Your Choice
Hour or QOt
Cornmeal 77. „
c& *4 9 l
12 oz. Jar
Jif
Peanut $4149
Butler lx.
No. 1
SWEET POTATOES
11 'ini
at 350 degrees for 30 minutes. Pour off
excess fat.
Potato Topping
1 tablespoon finely chopped green
pepper
3 tablespoons butter or margarine
1 tablespoon chopped pimiento
Vt teaspoon salt
IVt cups water
% cup milk
1 envelope (7 servings) Idaho mashed
potato granules
Vi cup shredded Cheddar or Ameri
can cheese
Cook green pepper in butter 2 min
utes in medium-size saucepan. Add
pimiento, salt, water and milk; bring
to a boil. Remove from heat. Grad
ually add potato granules; whip
brisky with fork or whisk. Spoon
around edge of meat filling. Sprinkle
with cheese. Bake 20 to 30 minutes
longer until filling is cooked and
potato topping golden brown. Makes 6
servings.
Julienne Carrot Salad
Combine carrots, water, 1 teaspoon
sugar and Vs teaspoon salt in medium
saucepan. Simmer, covered, 6 to 8
minutes until fork tender. Drain and
rinse under cold water to prevent
further cooking. Combine oil, onion,
lemon juice, mustard, 2 teaspoons
sugar, dill weed, % teaspoon salt and
pepper. Pour over drained carrots;
toss lightly. Chill several hours or
overnight, stirring occasionally.
Drain and serve on bed of lettuce.
among the very best produced in this
region in the last 20 years or so.
Oscar Mayer
Bacon
Old Fashion
Hoop Cheese
39!
California
LETTUCE
39*
$199
8 ib.
Save 80*
Red Rind
s|99
H lb.
Save 50*