Herald & Lantern 17 October '84

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A Perfect Recipe For Onset of Fall

By JEFFREY SCHWARTZ Autumn is the season of hearty colors and , tantalizing perfumes. The brilliant orange of J pumpkins, the green of winter squash, the fiery red of peppers mingle with the yellows, purples. and browns to comprise the natural palette of harvest fruits and vegetables. Here is a recipe perfect for the changing of the seasons. BASQUE CHICKEN WITH SPATZLE Basque Chicken y4 cup butter - Three 2% -pound chickens, split One medium onion, chopped 3$ cup olive oil € tomatoes, peeled and cut into eighths y4 cup dry white wine y cup mixed green and black olives, pitted and sliced I cup slivered almonds Salt and pepper to taste The onions, tomatoes, and olives make this dish characteristic of the Basque country. Melt the butter in a large, shallow, flame-proof baking dish. Arrange chftken in dish, skin side down. Bake, uncovered, for 30 minutes in a 375-degree oven. Turn and bake 15 minutes longer, or until golden brown and tender. Remove chicken and keep warm. Cook oqion in the oil until golden. Stir in tomatoes, wine, and olives. Simmer 10 minutes. Add V cup of the almonds. Pour over the chicken and heat in oven 5-7 minutes. Season and sprinkle with remaining almonds. Serves 6. Spatzle I cup water 1 cup milk i 2 cups flour | 2 eggs i J4 teaspoon white pepper iy4 teaspoon salt \ y4 cup butter, melted l l Spatzle are little dumplings which make a i fine accompaniment to I chicken and beef. In some stores spatzle can be \ bought ready made. t Mix water and milk r together. Add flour, eggs, pepper, and V« teaspoon t salt. Beat together very p well, until bubbles appear on the surface of the batter. s Fill a large saucepan *4 full c of water, add remaining salt and bring to a boil, s Place about l cup of batter p in a 2-inch wide strip on a chopping board . With a dull e knife or spatula quickly n shave slices as thin as d

possible into boiling water When spatzle rises tc surface of water, remove with a -^slotted spoon and place in cold water, Repeat process until all batterr is used. Mix spatzle with butter and serve. Serves 6. Jeffrey Schwartz, a resident of South Dennis, is chef and partner, with his wife. Linda, and . brother Phil, in Tortilla Flats Mexican Restaurant. Avalon, and received his culinary education at the Culinary Institute of America. Hyde Park. N.Y.. and The Restaurant School. Philadelphia.

Next week's menu of meals served by the Cape May County Nutritional Project for the Elderly Oct. 22: Chili con carne w/kidney beans, buttered noodles, green beans, fresh pear. Oct. 23: Roast beef w/brown gravy, baked potato, broccoli, applesauce, bran muffin. Oct. 24: Beef vegetable soup, stuffed creole pepper, tossed salad/French dressing, chpcolate pudding. \ Baked chicken w/gravy, bread stuffing, cranberry sauce, mixed vegetables, brownie. Oct. 26. Salisbury steak w/mushroom gravy, lied 'potatoes, chopped spinach, tapioca pudding. Each meal is accompanied by bread, margarine, coffee, tea, or milk. , Snacks, delivered with mobile meals to the homeare: Oct. 22: Liverwurst sandwich, mustard, pineapple tidbits, oatmeal cookie, milk. Oct. 23: Ham sandwich, three-bean salad, fresh pear, milk. Oct. 24: Chicken salad I sandwich, peanut butter cookie, banana, milk. Oct. 25: Luncheon meat sandwich, potato salad, apple, milk. Oct. 26: Hard boiled eggs, lettuce and tomato, mayonnaise, crackers, doughnut, milk.

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^PLANNING -GOP GALA — Committee of Avalon q Women's Republican Club buddies to prepare for champagne gala to be held 2-5 p.m. Sunday. Oct. 21, at Golden Inn, Avalon. Left to right are Mary Fallon and Lynda Pagliughi, co-chairpersons, and Pauline Petrica, club president.

Culinary Courses CAPE MAY - Cooking classes taught byprofessional chefs from some of Cape May's finest restaurants are sponsored by the city each Tuesday and Wednesday: 8-10 p.m. at the Perry Street Baker, 428 W. Perry St. Tuesday, Oct. 23, will mark the beginning for classes in low fat gourmet, baking, northern Italian and Thai cooking and garnishments. Culinary enthusiasts may enroll in one or more of the courses and they are scheduled as listed: Low* Fat Gourmet (8 hours) Oct. 23, 24, 30 and 31 ; Baking ( 12 hours) Nov. 6, 7, 13, 14, 20 and 21 ; Northern Italian (8 hours) Nov. 27, 28 and Dec. 4 and 5; Thai Cooking (8 hours) Dec. 11, 12, 18 and 19. All essential ingredients will be provided as part of the class fee. For further information on how to enroll, call the Cape May Department of Civic Affairs, 884-8411. n See Coupon For 50$qff On ClassHteil Page V '

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