Northwest NEWS

May 8, 2000

Home & Garden

Dining In: Celebrate Mom!

   On Mother's Day, the pampering that Mom supplies all year long is now hers to enjoy. Dads and kids can prepare a special morning for Mom by greeting her with a homemade breakfast in bed. Here is a simple French Toast recipe from for kids to put together, with Dad supervising and handling the griddle.

French Toast for Mom

   2 eggs
   2/3 c. to 1 c. milk
   1/2 tsp. of vanilla or 1 tsp. cinnamon
   8 slices bread

   Beat the eggs slightly and add milk. Flavor the mixture with the vanilla or cinnamon. Dip the bread in the mixture. On a hot well-buttered griddle, brown the bread on each side. Sprinkle the bread with a little sugar and serve it hot. Serve it on a tray adorned with fresh flowers. What a great way to start the celebration!

Chicken with Tomato Tarragon Sauce

Chicken with Tomato Tarragon Sauce

   2 lb. boneless, skinless chicken breasts
   Salt and pepper to taste
   1/2 lb. mushrooms, sliced
   1/3 c. finely chopped scallions
   1/2 c. dry white wine or chicken broth
   1 28 oz. can tomato sauce
   1 tsp. fresh tarragon, finely minced
   1/3 c. feta cheese (optional)

   Season chicken with salt and pepper to taste. In a large skillet coated with non-stick cooking spray, brown chicken pieces about 5 minutes per side. Add mushrooms and scallions and cook over medium heat about 3 minutes. Add wine or broth and cook about 2 minutes more, stirring to scrape browned bits from bottom of skillet. Stir in tomato sauce, tarragon, and thyme. Bring to a boil, reduce heat, cover, and cook on medium-low heat for 15 to 20 minutes or until chicken is tender. If desired, sprinkle with feta cheese and serve. Makes 6 servings, each containing 165 calories and 2 grams of fat.

Chocolate Angelfood Cake

   Salt and distilled white vinegar
   12 large egg whites
   1 c. sifted cake flour
   2 Tbsp. bleached all-purpose flour plus
   2 Tbsp. corn starch
   1/3 c. natural (non Dutched) cocoa powder
   1-1/4 c. sifted granulated sugar
   1/4 tsp. salt
   1 tsp. cream of tartar
   1 tsp. vanilla
   Confectioners' sugar (for garnish)
   Fresh berries, lightly sugared

   Make sure the mixing bowl, beater blades, and a 9-inch tube pan are grease-free by rinsing them with a mixture of salt and vinegar. Wipe them dry with paper towels. Place the egg whites in the cleaned bowl and let them sit until at room temperature. Set the oven rack in the lower third of the oven and preheat the oven to 350 degrees. Combine the flour, cocoa, 1/2 c. of the sifted sugar, and salt. Sift this mixture into another bowl. Beat the egg whites until they are foamy, about 30 seconds. Beat in the cream of tartar. Increase the mixer speed to high and beat just until the whites form soft peaks. Gradually beat in the remaining 3/4 c. sugar, 2 Tbsp. at a time. Mix in the vanilla, using a rubber spatula. Sprinkle one-third of the flour mixture over the whites. Gently mix in with the spatula, using cutting and lifting motions, just until combined. Add the rest of the dry ingredients in thirds, in the same way. Scrape the batter into the tube pan. Cut through the batter with a thin metal spatula to release any large air bubbles that may have formed.

   Bake the cake 40 to 50 minutes, until the top feels dry and springs back when you press it lightly. Cool the cake in the pan, in an inverted position. If there are no "feet" on the pan, set it over the neck of a heavy bottle so the pan hangs open-side down. Cool the cake completely, up to 2 hours. Run a metal spatula between the cake and pan to loosen it, then invert the pan over a serving plate so the cake drops onto the plate. If desired, decorate the top of the cake by sifting a light dusting of confectioners' sugar over it and serve with fresh berries that have been slightly sweetened. Makes 12 servings, each containing 171 calories and less than 1 gram of fat.