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« ON SALE EXPIRES AUG. 20, 1985 DOMESTICS SALE! • PILLOWS • SHEETS • BLANKETS •TOWELS • RUGS • BEDSPREADS • DRAPES • TABLECLOTHS •SHOWER CURTAINS REG. PRICE The Place to Shop For BACK TO SCHOOL VALUES BOYS & GIRLS SLACKS AND JEANS SALE Off REG. PRICE LARGE SELECTION SPECIAL CLOTHING SALE LADIES "WHITE" BLOUSES SLACKS-SKIRTS-DRESSES OFF REG. PRICE WHILE THEY LAST I I 30% OFF ANY ONE J ITEM NOT ALREADY GREAT GROCERY BUYS 32 OZ. LEMON DISHWASHING LIQUID PAPER TOWELS 100 COUNT 2-PLY CONCENTRATED 10HAUNDRY DETERGENT WITH PAIL $3 69 HERALD Section B Wednesday, August 14,1985 Food Barbecue with an international flair Add a little international flavor to your next backyard barbecue. Both Baja Barbecued Chicken and Sayonara Chicken Kabobs turn economical chicken pieces into ex­ otic, outdoor picnics. There's no need for any extra shopping. These easy adaptations of Mex­ ican and Japanese recipes, developed by the 'home economists at The R.T. French Company, use ordinary kitchen staples. Chili powder, tomato' sauce and zesty Worcestershire sauce create the South-of-the-Border flavor in Baja Barbecued Chicken. Simply brush the sauce onto drumsticks and thighs as they grill. Serve the remaining sauce for a delightful tableside dip. If the weather fails to cooperate, broil in the oven, basting frequently. For a comnletelv different hut equally delicious taste, serve Sayonara Chicken Kabobs. Ginger and Worcestershire sauce highlight the tangy Oriental sauce that's used both as a marinade and a baste. Complete the kabobs with sliced zucchini and cherry tomatoes for a harmonious blend of colors and flavors. Serve either recipe with an assorted relish tray, crusty French bread, beverage and ice cream for dessert. * SAYONARA CHICKEN KABOBS 1/4 cup oil 1/4 cup dry sherry 1/4 cup French's Worcestershire Sauce 2 teaspoons honey 1 clove garlic, crushed 1/2 teaspoon French's Ground Ginger 1/4 teaspoon salt 4 chicken breast halves or thighs, skinned and boned 8 cherry tomatoes or 1 large tomato, cut into 12 wedges 1 small zucchini (about 1/2 pound), cut into 1/2-inch slices Combine oil, sherry, Worcester­ shire sauce, honey, garlic, ginger and salt in medium-size bowl. Cut chicken into 1-inch pieces; add to marinade. Cover and refrigerate 6 hours. Thread chicken, tomatoes and zucchini onto 4 skewers. Grill over medium coals or broil 6 in­ ches from heat 15 to 20 minutes or until done, turning frequently and brushing with remaining marinade. 4 servings. A little international flavor can be brought to barbecued foods through the use of Mexican and Japanese to American tastes. Baja Barbecued Chicken (pictured) and Sayon­ ara Chicken Kabobs are just two examples of ways to spice up basic barbecued dishes. Lemonade - (Continued from page IB) BAJA BARBECUED CltiCKEN 2 pounds chicken drumsticks and thighs (8 to 10 pieces) 1 can (8-oz.) tomato sauce 1/4 cup light molasses 3 tablespoons French's Worcester­ shire Sauce 1 tablespoon French's Chopped Onion 1 tablespoon lemon juice 1/2 teaspoon French's Chili Powder Place chicken on broiler pan; bake at 350° for 30 minutes. Mean­ while, combine remaining ingre­ dients in small bowl. Transfer chicken to grill. Grill over low coals for 5 to 10 minutes. Brush generously with sauce and con­ tinue to cook 15 minutes, turning frequently and brushing with sauce. Heat remaining sauce and serve with chicken. 4 to 6 servings. Broiling Method: Place chicken on broiler pan; bake at 350* for 30 minutes. Then broil chicken 6 in­ ches from heat for 20 to 25 minutes. During last 15 minutes brush chicken with sauce, turning frequently. Soup-er fish supper For Fishermen -- as well as the stay-at-home -- here's a flavorful recipe idea from the Lipton Kit­ chens. Simply season trout or other freshwater fish inside and out with convenient instant onion flavor. For an interesting complement, serve with a tasty tomato sauce easily prepared at home. Just combine instant tomato soup mix, dill weed and slivered almonds in ' a small plastic bag and tuck in the with supplies. At the campsite, add boiling water to the sauce in­ gredients, and instantly you have a rich, flavorful tomato sauce to enhance your prize catch! • Fisherman's Pride 2 envelopes Lipton® Onion Cup-a- Soup*™ 2 trout or freshwater fish, cleaned 2 tablespoons dry bread crumbs V4 cup butter, margarine or oil Instant Camp-Style Tomato Sauce* Sprinkle l/z envelope instant * onion soup mix inside each trout. Mix remaining envelope instant onion soup mix with bread crumbs; coat trout. In large skillet, melt butter and cook trout, turning once, 10 minutes or until fish flakes. Serve, if desired, with Instant Camp-Style Tomato Sauce. Makes 2 servings. Painting Chu A new comedy by Tina Howe July 31-September 1 at the Woodstock Opera House Performance Schedule Wedi 1:30 pm/Fri. 8:15 pm/Sat. 2:00 & 8:15 pm/Sun. 8:15 pm Box Office (815) 338-5300 VISA/MasterCard accepted. Tickets available at all Ticketron outlets. "This is a special play...lovely performances...PAINTING CHURCHES shines..:" Sun-Times "...the play shines through." Tribune "Mary Ann Thebus and Edgar Meyer (as Fanny and Gardner Church) are extraordinary." Chicago Magazine "The whole thing is absolutely extraordinary..." Pioneer Press "...PAINTING CHURCHES is delightful to look at." The Reader Lemon Bailey Water t ; 2 lemons, juice and rind Vz cup pearl barley , y« cup sugar ; 4 cups boiling water ; Put lemons, barley and sugar in a saucepan and pour boiling water over them. Cover with a cloth and let stand until cold. Chill, then strain before serving. Makes four to Six servings. Here are two recipes from "Drinks Without Liquor," by Jane Brandt. Both feature variations on the lemonade recipe, and are geared toward for serving at ban­ quets to large groups. Creole Lemonade 2 cups sugar 3 quarts water 12 lemons, juiced 1 pineapple, freshly sliced and juiced in a blender 2 quarts seltzer or club soda 12 lemons, sliced very thin 36 thin slices pineapple Fresh, ripe strawberries Place sugar water, lemon juice and pineapple juice into a large punch bowl. Mix well. When you are ready to serve, place a large block of ice in the punch bowl and stir in the seltzer. Add the fruit. Place some crushed ice in each punch cup, and then fill with lemonade. Servings: 36 punch cups Lime 'N Lemonade 5 cups water 1M> cups sugar Vz cup fresh lemon juice 1 6-oz. can limeade concentrate 2 12-oz. bottles ginger ale Garnish: mint sprigs Combine water and sugar in a medium saucepan and place over medium heat. Cook, stirring, until sugar is dissolved. Put aside to cool. Stir the lemon juice and limeade concentrate into the sugar syrup, mixing thoroughly. Pour into a large pitcher or punch bowl. Just before serving, add some ice and stir in the ginger ale. Add mint sprigs as garnish. Servings: 16 punch cups. u SALE DATES AUG. 14 THRU AUG. 20 WHILE QUANTITIES LAST CHECKS PM "5S "ACCEPTEO ONLYWITHOUR CHECK PURCHASING CARD INDOOR FURNITURE DEPARTMENT FURNISH THAT COLLEGE DORM OR APARTMENT! SALEi^M •som • MIRRORS •TABLES • LAMPS •CLOCKS • PICTURE FRAMES REG. PRICE MINI TRAVEL IRON DUAL VOLTAGE/SPRAY NON STICK SOLE PLATE REG. $15.00 HOW'S" 2 WHEEL DOLLY/STEPLADDER HANDY HELPER AROUND THE HOUSE TO MOVE THOSE HEAVY ITEMS OR REACH THOSE OUT OF REACH PLACES REG. $25.00 NOWfIS99 Bonzo's birthday celebration was a huge success! The residents and staff at Fair Oaks. would like to thank our friends and families for sharing in the fun!' REG.$41.99 NOW *24" 301W. VIRGINIA AVE. RT. 14 CRYSTAL LAKE--455 0333 AND, ROUTE 176, WAUCONDA HOURS: MON.TUES, SAT. 1,5 WED, THURS, FR1.9-8: SUN. 10-3 BURNER-RANGE&BROILER TAKE ALONG COMBINATION COOKS 3 WAYS SIMULTANEOUSLY