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S ES A M E C H IC K E N 2 whole chicken breats, skinned and deboned 1/2 cup soy sauce 3 cloves garlic, minced 2 scallions, minced 1 tablespoon minced fresh ginger 1 tablespoon sesame seed oil sesame seeds Cut chicken into 1/2 inch slices (easier if breasts are partially frozen). Combine all ingredients except for sesame seeds and marinate at least 9 hours. Place strips (of chicken breasts) on long bamboo skewers, roll in sesame seed. Broil 2 minutes on each side and serve immediately. CHICKEN PAPRIKAS 4 large boneless chicken breast halves (about 1 2/3 pounds). all purpose flour 3 tablespoons olive oil 2 red, yellow or green bell peppers, cut into strips 1/2 medium onion, sliced 4 large garlic cloves, chopped 5 teaspoons sweet Hungarian paprika 1/4 teaspoon hot Hungarian paprika 1 1/4 cups canned chicken broth 4 large canned Italian plum tomatoes, chopped, drained 1 tablespoon tomato paste Season chicken with salt and pepper. Coat with flour, shaking off excess. Heat oil in heavy large skillet over high heat. Add chicken to skillet and saute until brown and crisp, about 4 minutes per side. Transfer chicken to plate. Add bell peppers, onion and garlic to skillet and saute 5 minutes. Reduce heat to low. Add both paprikas and stir 2 minutes. Mix in broth, tomatoes and tomato paste. Return chicken to skillet. Bring liq uids to simmer. Cover skillet and simmer gently until chicken is just cooked through, about 8 minutes. Transfer chicken to platter; keep warm. Increase heat to high and boil until sauce coats spoon thickly, about 8 minutes. Season with salt and pepper. Spoon sauce over chicken. APPLE PICNIC CAKE 2 cups all-purpose flour 11/2 teaspoons baking soda IV 2 teaspoons ground cinnamon IV 2 teaspoons ground nutmeg 1 teaspoon baking powder Ve teaspoon salt IV 2 cups granulated sugar % cups butter or margarine 3 large eggs IV 2 teaspoon vanilla extract 3 large apples, cored and diced % cup chopped pecans 1. Preheat oven to 350 F. Grease 13-by-9 inch bak ing pan. In medium bowl combine flour, baking soda, cinnamon, nutmeg, baking powder, and salt. 2. In large bowl with mixer at high speed, cream sugar and butter until well blended. Add eggs, vanilla, and flour mixture at low speed, beat until well mixed. Stir in diced apples and pecans. Spoon mixture into prepared pan. Bake 45 minutes or until toothpick in serted in center comes out clean. Remove to wire rack to cool. PICKLED HERRING PATE (yields about 1 1/2 cups) 6 oz. pickled herring, drained 8 oz. cream cheese 3 tbsp. fresh dill weed zest of 1 lemon, finely grated 1. Blend all ingredients in a food processor fitted with the metal blade. Process until smooth. 2. Pack the mixture into a glass dish and refrigerate until firm. (Can be prepared up to 4 days in advance and ref rigerated). SARDINE SPREAD (yields about 1 1/2 cups) 1 can (3 3/4 oz.) sardines 8 oz. cream cheese 4 green onions, minced, or more to taste 1 bunch parsley, minced zest of 1 lemon, finely grated salt, white pepper, and lemon juice to taste Combine all the ingredients in a food processor fit ted with the metal blade. Process until a pleasing con sistency is reached. Taste and adjust the seasonings. (Can be prepared up to 2 days in advance and ref rigerated). 26 ’НАШЕ Ж ИТТЯ”, ТРАВЕНЬ 1995 Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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