The Sun /Sunday, April 6,2014 FLAIR www.sunnewspapers.net Page 5


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 .4 "- ByMARYKLEISS








Recipes minus choo'


 MAINE LOBSTERS 2.5 LB&UP
 FAROE ISLANDS SALMON *FIN N HADDIE
 PEMusselsWild Caught Fresh Hake 18.99 /Lb
 3lbfor$1 COD OCTOPUS EELS GATOR MONK
 WILD CAUGHT WILD CAUGHT WILD CAUGHT WILD CAUGHT While They Last!

 I Open Thurs.& Fri. Seafood Market 2700 Placida Rd
 -IVV'T IN LOBU T I -1S. Until 6pm (941)698-8946






ngum


My mom gave me a nickel
 to buy a pickle, I didn't
 buy a pickle I bought
some choo'n gum!" (Lyrics by
Manny Curtis and Vic Mizzy,
early 1950s.)
 I do like chewing gum
occasionally, but never in my
Chicken Caesar Salad! Several
years ago, a few friends and
I were considering where
to have lunch, and as we all
loved Italian decided on a little
restaurant in Port Charlotte. The
girls ordered standard Italian
dishes, and as I was trying to
lose a few pounds settled on
Chicken Caesar Salad. Salad
came, looked delicious and was,
up to a point. I was on my third
or fourth bite full and started
chewing and chewing darn
thing wouldn't let me stop
chewing. Took the bite out and
it was chewing gum! Whoever
made that salad dropped a
mouthful of gum right into my
Chicken Caesar Salad! Upon
complaint, the waitress just
shrugged her shoulders. The
restaurant closed shortly after.
 Unfortunately, I haven't had
an appetite for Chicken Caesar
Salad since. The chicken recipes
below, however, do not contain
gum of any kind.
 Thanks so much for all the
great recipes coming in! Looking
for your Easter favorites.

 HORSERADISH-ONION
 YOGURT DIP
 1 cup plain yogurt
 2 tablespoons mayonnaise


 3 tablespoons tomato paste
 4 tablespoons fresh or
prepared horseradish
 1 tablespoons onion flakes
 1 teaspoon garlic powder
 12 teaspoon sugar
 Salt and pepper to taste
 In medium bowl, combine
all ingredients, stir well to mix.
Refrigerate, covered, for at least
one hour. Six servings.

 CREAM OF CARROT
 AND APPLE SOUP
 1 12 pound carrots, cut into
thin rounds
 2 tablespoons safflower oil
 2 onions chopped
 2 large unpeeled apples,
cored and thinly sliced, or Icup
applesauce
 A cup grated ginger
 6 cups chicken stock
 2 teaspoon salt; pinch of
pepper
 2 cup yogurt
 2 tablespoons freshly
chopped parsley
 Heat oil in large pot over me-
dium heat. Add onions and cook
till golden, about 10 minutes.
Add carrots, ginger and apples.
Stir in chicken stock, salt and
pepper. Reduce heat, cover,
and cook till carrots are tender,
about 20 minutes.
 Puree cooled soup in blender.
Stir in yogurt, reheat if neces-
sary but do not boil. Add fresh
parsley and serve. Six servings.

CHICKEN SALAD WITH HONEY-
 MUSTARD DRESSING
 112 pounds skinless, boneless


chicken breasts, cut in half
 1 /2 cups apple juice
 1 bunch scallions, thinly
sliced, some green included
 2 small red unpeeled apples,
cut into medium sized chunks,
sprinkled with 1 teaspoon
lemon juice
 /2 cup celery cut into medium
slices
 1 cup seedless grapes
 /2 cup rice cooked in leftover
chicken-apple broth
HONEY-MUSTARD DRESSING
 1/2 cup plus 2 tablespoons
plain yogurt
 2 tablespoons mayonnaise
 2 tablespoons honey
 Salt and pepper to taste
 2 teaspoons Dijon-style
mustard
 Lettuce leaves
 Mix together all dressing
ingredients in a small bowl.
Refrigerate, covered, till ready
to use. Simmer chicken in apple
juice over medium heat; do not
boil. Cook till juices run clear,
about 15 minutes. Remove
chicken from pan, set aside to
cool. Cook rice according to
package directions.
 Cut chicken into bite size
cubes and mix together with
apples, grapes, celery, rice and
salt and pepper. Refrigerate,
covered, for at least 20 minutes.
Add dressing and mix well.
Serve on bed of lettuce Serves 6.

 CHICKEN WITH CURRANTS
 AND APRICOTS
 4 whole bone-in chicken


breasts, skinned
 Salt and pepper to taste
 2 teaspoon ground ginger
 2 cup marmalade
 6 tablespoons apple juice
 6 tablespoons orange juice
 4 ounces dried apricots
 4 ounces dried currants (rai-
sins, chopped prunes or dates
may be substituted)
 1-2 tablespoons brown sugar
 Preheat oven to 350. Sprinkle
chicken with salt, pepper and
ginger. Place in a 9-by-13-inch
baking dish and spread with
the marmalade. Pour juices into
the pan. Bake, covered, for 20
minutes and remove from oven.
 Add apricots and currants to
the pan, mixing well with the
juices. Sprinkle sugar over the
pieces. Bake, uncovered, basting
chicken frequently, till golden
brown, about 15 minutes or
till chicken is done. Pour juices
over chicken and serve. Four
servings.

 LEEK AND TOMATO
 CASSEROLE
 4 cups leeks, washed and
sliced
 8 medium sized tomatoes,
sliced, or 8 canned tomatoes
crushed
 1 lemon
 Salt and pepper
 1 large clove garlic, crushed
 Preheat oven to 350. Grease a
1 /2 quart baking dish. Put half
of leeks into dish and cover with
tomatoes. Sprinkle with a little
salt, pepper, juice from half of
lemon and crushed garlic. Top


with remaining leeks, rest of
lemon juice and a little more salt
and pepper. Cover and bake for
50-60 minutes or till leeks are
just tender. Four servings.

 STRAWBERRY PRESERVE PIE
 1 A cups milk
 2 eggs
 2 tablespoons cornstarch
 2 cup sugar
 Pinch salt
 1 cup strawberry preserves
 Combine milk, 6 tablespoons
sugar, pinch of salt, cornstarch
and slightly beaten egg yolks.
Cook over hot water till thick
and smooth. Add strawberry
preserves which have been well
drained. Pour into baked pastry
shell. Cover with meringue
made from egg whites and
2 tablespoons sugar. Bake at 325
for 20 minutes.

 HONEY POPCORN BALLS
 4 cups popped popcorn
 3 tablespoons honey
 1 teaspoon vanilla
 1 teaspoon cinnamon,
optional
 Combine honey and vanilla in
medium saucepan; heat honey
to liquidity. Add popcorn and
toss well to coat evenly.
Serves 4.



 HAVE A RECIPE?
 Mary Kleiss welcomes calls, suggestions
 and recipes for her column. Email her at
 mkleiss@msn.com, or call 941-889-7297.


Firefighters are a band of brothers and sisters


A s I sit drinking my morning we
 coffee I look at the cup that of I
 I have drunk from so many nev
times, it reads; FIREFIGHTER A sor
Firefighter is: brave, energetic, cor
dedicated, courageous, strong, and anc
heroic. These are great qualities cor
to have but the funny thing is we brc
can't be handed these qualities, tha
we are not born into them and E
these qualities do not care wheth- wh
er we are paid for our service or if fire

 JALAPErO CHICKEN
 4-5 chicken breasts
 1 teaspoon garlic salt
 1 teaspoon black pepper
 1Ojalapehos large or medium size
 2 8-ounce packages of cream cheese
 2 teaspoons of cumin
 3 tablespoons Montreal Chicken Seasoning
 3 teaspoons blackened-flavored Old Bay
 1 pound maple-flavored Bacon
 Shredded chedder cheese
 Slice your chicken breast and in half so that you
 have two thin slices. Soak the chicken breast in beer
 for three hours in the refrigerator. Take yourjalapenos
 and slice them in half and remove all the seeds. Mix
 cream cheese in a separate bowl until it is a creamy
 texture. Heating it up in a microwave will help with
 this. Mix what amount of shredded cheddar with the


volunteer our sei vice The title
Firefighter is earned, and can
ver be taken away, it is not just
mething to do, it's a passion, a
nmitment to our communities
d the people who live in these
nmunities. We are a band of
others and sisters who share
it passion.
Ernest DeSantis is a brother
o earns his livelihood in the
e service working at Fort

 ,:rean ,:hreeP co your iI ing Mi. the Mnrilreial
 pepper, garlic salt, cumin, and Old Bay togeth
 bowl.
 Lay two strips of bacon on a flat surface. PI
 a piece of chicken flat onto the bacon. Season
 chicken both front and back with the seasonir
 Next take a jalapeno pepper and place it o
 chicken stuffing it with the cream-cheese mix
 Put the two halves of the jalapeno together z
 then roll the chicken and bacon around theja
 Repeat this until you have all the jalapenos r(
 Pre-heat oven to 375. Place wrapped chick
 baking sheet. Place chicken in the oven for 401
 at 375. Then turn the oven onto broil and move
 to the middle rack for approximately 10-15 or L
 bacon starts to have a crispy brown look.
 You can cook these on the grill, just use all
 foil to prevent falling through the grates. Rinc
 chow bell.


ri\AL-SES


 GRAB UP TO $50 IN OLD NAVY SUPER CASH IN APRIL
 Old Navy is offering up to $50 in "Super Cash" in April.
 Earn $10 for every $25 spent in stores, up to $30, to use for a future shopping
trip in late April. Shop online and get up to $50.
 Collect the Super Cash on purchases made through April 20, then, return to the
store or online on April 27-May 5 and the cash will be deducted from what you
buy.
 One coupon per transaction. Get the deal: http://oldnvy.me/le9vit3

 FREE SMALL COFFEE AT MCDONALD'S
 Get a free small McCafe coffee at McDonald's for the next two weeks.
 No purchase or coupon is necessary. Stop in a participating restaurants during
breakfast hours to get the freshly brewed freebie.
 The offer ends April 13.
 -Sun Sentinel


Belvoii Fiie Rescue and sei ves
the community he lives in by
Volunteering with OWL Volunteer
Fire Department station 2. Ernest
also possesses another great
passion, and that is cooking. The
creations this brother comes up
with are mouth watering and this
week he shows us how to make
his Jalapeno Chicken.
 "Now that's bringing the fire-
 house home!"


 er in a IN
 aceteetdoft l
itheGOMo& dtrn~


 SBy FRANK E. VAEREWYCK
 TIE FIREHOUSE FOODIE






 HAVE A COMMENT?
 Firehouse Foodie, Frank E. Vaerewyck, isa graduate of Charlotte High
 School who began his firefighting career in Punta Gorda. He is currently with
 the Manassas Volunteer Fire Company 501 in Virginia. You can contact him at
 frank.vaerewyck@ thefirehousefoodie.com.




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ANSWERS TO CROSSWORD ON PAGE 2

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o The Sun/Sunday, April 6, 2014


www.sunnewspapers.net Page 5


FLAIR