Looking for an old-fashioned enamel pasta pot, fruit spoons with serrated tips, quilted china packs? How about dinnerware with a rain-forest motif, a meatloaf pan with an insert that lets grease drip away, or a doorstop shaped like three little pigs? All these items and more can be found in the new Lillian Vernon Kitchen catalog. It offers cookware, dinnerware, silverware, small appliances, glassware, utensils, storage solutions and decorative items. Now you can shop for your kitchen from your kitchen. For a free copy, call (800) 285-5555 24 hours a day, seven days a week.
Fill up at festival in Lancaster County
If pork and sauerkraut, chicken and oyster pot pie, chicken corn soup and shoofly pie are just your cup of tea, you might make plans to visit the Pennsylvania Dutch Food Festival, which takes place June 22-24 in Lancaster County, Pa. It's a celebration of Amish food and culture. You can sample traditional fare at restaurants along Route 340 (and pick up the recipes), watch a shoofly pie-making demonstration, eat your way through a progressive dinner in Lancaster, tour the gardens of bed and breakfast inns in Marietta, shop for community cookbooks or assist in the preparation -- and the consumption -- of an Amish meal.
For a brochure about the food festival, and other information about Pennsylvania Dutch country, call the Pennsylvania Dutch Convention & Visitors Bureau, (717) 229-8901.
Apricot crop is just peachy
Here's a bit of good news for lovers of fresh fruit: The new crop of fresh apricots wasn't affected by the disastrous flooding in California this year, so the golden fruits should be showing up in grocery stores regularly during the season, which lasts until mid-July.
For a free, 20-page booklet with buying tips, nutrition information and ideas for using both fresh and dried apricots, send a stamped, self-addressed, business-size envelope to: California Apricot Advisory Board, Dept. FR95, 1280 Boulevard Way, Walnut Creek, Calif. 94595.
8, Here's a sample recipe from the booklet:
Chinese Apricot Chicken
1 whole chicken (4 pounds) cut up
1/2 cup rice wine vinegar or white wine vinegar
1/2 cup water
1/2 cup sugar
3 tablespoons soy sauce
2 tablespoons sherry
3 tablespoons ketchup
2 tablespoons cornstarch
2 tablespoons peanut oil
6 fresh apricots ( 3/4 pound), halved
3 green onions, cut into 2-inch slivers
Cut chicken parts into 2-inch pieces, using a cleaver, whacking straight down through the bone. (Or have a butcher do it for you.) Combine vinegar, water, sugar, soy sauce, sherry, ketchup and cornstarch for sauce; set aside. In a wok or large frying pan, heat oil and stir-fry chicken over high heat 10 minutes or until tender and golden brown. Add apricots; stir-fry 1 minute. Pour sauce mixture over chicken; cook, stirring until thickened. Garnish with onion slivers.
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