Food tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Sesame Chicken Fingers with Plum Sauce Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

20 -minutes preparation time

1 -hour marinating time

35 -minutes cooking time

--------------------------------INGREDIENTS-------------------------------- 3 lb Chicken breasts, skinless

-boneless 1 1/2 c Buttermilk

2 tb Lemon juice

2 ts Worcestershire sauce

1 ts Soy sauce

1 ts Paprika

1 ts Pepper; freshly ground

1 Garlic clove; minced

4 c Seasoned bread crumbs

1/2 c Sesame seeds

4 tb Butter; melted

12 oz Plum perserves

1 1/2 tb Dry mustard

1 1/2 tb Prepared white horseradish

1. If the breasts are whole, split them. Cut each chicken breast half

crosswise into 1/2-inch strips. In a large bowl, combine buttermilk, 1 T of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic. Add chicken strips and toss to coat. Cover and marinate at room temperater for 1 hour, or refrigerate overnight. 2. Preheat oven to 350F. Drain chicken well. In a large shallow bowl,

toss bread crumbs with sesame seeds to mix. Roll chicken in crumbs to coat. Arrange in a single layer on a greased baking sheet. Drizzle melted butter over chicken fingers. Bake for 35 minutes. 3. Meanwhile, in a nonalluminum saucepan, combine plum preserves, mustard,

horseradish, and remaining 1 T lemon juice. Melt over low heat, stirring, until smooth. 4. Serve chicken fingers hot or warm, with plum sauce for dipping, on the

side. From: 365 Ways to Cook Chicken

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<h1>Sesame Chicken Fingers with Plum Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>20 -minutes preparation time <P>1 -hour marinating time <P>35 -minutes cooking time <P>--------------------------------INGREDIENTS-------------------------------- 3 lb Chicken breasts, skinless <P>-boneless 1 1/2 c Buttermilk <P>2 tb Lemon juice <P>2 ts Worcestershire sauce <P>1 ts Soy sauce <P>1 ts Paprika <P>1 ts Pepper; freshly ground <P>1 Garlic clove; minced <P>4 c Seasoned bread crumbs <P>1/2 c Sesame seeds <P>4 tb Butter; melted <P>12 oz Plum perserves <P>1 1/2 tb Dry mustard <P>1 1/2 tb Prepared white horseradish <P>1. If the breasts are whole, split them. Cut each chicken breast half <P>crosswise into 1/2-inch strips. In a large bowl, combine buttermilk, 1 T of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic. Add chicken strips and toss to coat. Cover and marinate at room temperater for 1 hour, or refrigerate overnight. 2. Preheat oven to 350F. Drain chicken well. In a large shallow bowl, <P>toss bread crumbs with sesame seeds to mix. Roll chicken in crumbs to coat. Arrange in a single layer on a greased baking sheet. Drizzle melted butter over chicken fingers. Bake for 35 minutes. 3. Meanwhile, in a nonalluminum saucepan, combine plum preserves, mustard, <P>horseradish, and remaining 1 T lemon juice. Melt over low heat, stirring, until smooth. 4. Serve chicken fingers hot or warm, with plum sauce for dipping, on the <P>side. From: 365 Ways to Cook Chicken <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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