Portland observer., December 18, 1996, Image 14

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hen you're entertaining during the hol­
idays, serve Pineau des Charentes
glass. Pineau des Charentes also makes a perfectly
delicious colada by pouring 3oz. PdC, loz. cream of
(PdC), one of France's best kept secrets.
PdC provides the appeal of white wine and the soul
of Cognac. The PdC Classic is served by pouring 4oz.
of well-chilled Pineau des Charentes in a tulip-shaped
coconut, 2oz. pineapple juice, loz pineapple chucks
and a dash of grenadine. Blend with crushed ice.
Serve in a goblet with a chunk of pineapple and a
maraschino cherry. A
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Baked Com
1 te a sp o o n soda
2 cu p s corn (cooked)
1 /8 te asp o o n s salt
2 ta b le sp o o n s b u tte r
2.5 c u p s pecans
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3 ta b le sp o o n s b u tte r
1 tab lesp o o n o n io n (ch o p p ed )
1 tab lesp o o n g reen p e p p e r
2 tab lesp o o n s flour
3 /4 c u p m ilk
3 eg g s (sep arated )
1 / 2 te asp o o n v in eg ar
1 te asp o o n salt
1 /2 te asp o o n p e p p e r
4 ta b le sp o o n s b read cru m b s
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M elt b u tte r in skillet an d b ro w n on io n
an d g reen pep p er. A dd flo u r g ra d u a lly
stir in m ilk. Stir u n til thick a n d sm ooth.
A d d egg yolks, corn, vinegar, salt an d
p ep p er. Fold in b eaten egg w hites. Top
w ith b read crum bs. Bake 400 d eg rees
for 20 - 30 m in u tes. S erves 4-6.
Pralines
©1996 GM C orp. Buckle up, America!
1 cu p b u tte rm ilk
2 cu p s s u g a r
In a h eav y sau ce p a n , com bine sugar,
so d a, b u tte rm ilk , salt an d butter. C ook
o v er h igh h e at for 5 m in u tes. Stir co n ­
sta n tly u n til c a n d y reaches soft ball
s ta g e
a p p ro x im a te ly
5
m in u te s.
R em ove from heat an d let cool slightly.
A d d p e c a n s.
Beat u n til lig h t an d
cream y. D rop from ta b lesp o o n o n to
w axed p a p e r a n d let cool. M akes 15 -
18.
Chicken in peanut sauce
seaso n w ith salt a n d g arlic p o w d e r.
B row n the chickens in th e b u tte r in a
frying pan. E m pty th e p e a n u t b u tte r
in to a skillet o r D utch oven. A d d th e
w a te r a little a t a tim e, stirrin g c o n sta n t­
ly u n til a th in sauce results. A d d th e
chicken a n d th e juices from th e frying
pan. C over, a n d sim m e r for 1 hour, stir­
rin g occasionally w ith a w o o d e n spoon.
S hortly before serv in g , p o u r off 1 c u p of
th e p e a n u t sau ce a n d m ix it w ith the
diced h o t g reen p epper. T hin it w ith
w ater, a n d boil it for a few m in u tes.
Serve th is m ix tu re as a g ra v y o v e r fluffy
rice. ▲
AMALGAMATED PUBLISHERS, INC.:
Michael A. Elouse, President
3 -p o u n d fryer
Sandy Tate, Contributing Editor, Project
Salt to taste
1 / 2 teasp o o n garlic p o w d e r
2 tab lesp o o n s b u tte r
Coordinator.
16-ounce jar p e a n u t b u tte r
2 cu p s w a ter
1 hot g reen p epper, diced
Allum Ross Sr. (510) 658-6368
IMAGES ON DEMAND
Cover photograph.
FACETS COMMLNICATION/MG DESIGN:
C u t th e chicken in to serv in g pieces, an d
Cover/Interior lavout and design.
For a free color enlargement of this ad, call 1-800-201-9571.
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