The Bethlen Home Messenger, 1992-1993 (1-4. szám)
1993-06-01 / 3. szám
This recipe is intended to be part of an overall healthful eating plan. Total fat intake should be less than 30 percent of your total calories for a day — not for each food or recipe. Oven-Barbecued Chicken Vegetable oil spray* 2 tablespoons chopped 1 tablespoon dry mustard onion (optional) 'U cup water 'h cup chili sauce or ketchup Freshly ground black pepper 1 2'h- to 3-pound frying V« cup white or cider vinegar chicken, cut into serving to taste pieces, skinned, all visible 3 tablespoons vegetable oil fat removed (canola or safflower) 3 tablespoons Worcestershire sauce Preheat oven to 350° F. Lightly spray a large baking pan with vegetable oil. Combine all ingredients except chicken in a saucepan over mediumhigh heat. Reduce heat and simmer 10 minutes. Set aside. Rinse chicken pieces and pat dry; then arrange in prepared pan. Pour half of the barbecue sauce over chicken and bake, uncovered, 50 to 60 minutes, basting with remaining sauce every 15 minutes. Optional Cooking Method: Immerse chicken briefly in sauce, then cook over charcoal. Boil remaining sauce and use it to baste chicken frequently. Makes 4 servings. 'Do not use vegetable oil spray near an open flame or a heat source. Read and follow directions on can before using. Nutrient Analysis per Serving 344 Calories 92 mg Cholesterol 3 g Saturated Fat 33 g Protein 578 mg Sodium 8 g Polyunsaturated Fat 12 g Carbohydrate 18 g Total Fat 5 g Monounsaturated Fat This Help Your Heart Recipe is from the American Heart Association Cookbook, Fifth Edition, American Heart Association. Published by Times Books, A Division of Random House, Inc. 1973,1975,1979, 1984,1991. This recipe is intended to be part of an overall healthful eating plan. Total fat intake should be less than 30 percent of your total calories for a day — not for each food or recipe. Parsley Potato Salad 2 cups diced, cooked 1 teaspoon dry mustard potatoes V2 teaspoon celery seeds Vi tablespoon chopped Freshly ground black pimiento pepper to taste 'h cup diced celery 1A cup light, reduced-1 tablespoon chopped onion calorie mayonnaise 2 tablespoons chopped Garnish: fresh parsley Pimiento strips V2 tablespoon cider vinegar In a large bowl, combine all ingredients except mayonnaise and pimiento strips. Toss lightly, cover and refrigerate for several hours. A few hours before serving, add mayonnaise and stir to mix well. Cover and return salad to refrigerator. Serve in lettuce cups and garnish with small strips of pimiento. Makes 6 servings. Nutrient Analysis per Serving 79 Calories 3 mg Cholesterol 0 g Saturated Fat 1 g Protein 71 mg Sodium 1 g Polyunsaturated Fat 12 g Carbohydrate 3 g Total Fat 1 g Monounsaturated Fat This Help Your Heart Recipe is from the American Heart Association Cookbook, Fifth Edition, American Heart Association. Published by Times Books, A Division of Random House, Inc. 1973,1975,1979,1984,1991. C o O Ü 8 | 6 <D C o Ü Q) E < *5^ c o g o 8 < o <D c O O 5 E <
