(NAPSA)—Take a good look at your cookware. The shape of a pan, the design of the lid, the interior and exterior finish, the comfort of the handle—all of these features, in the right combination, can take the chore out of cooking and inspire the cook to try something new andchallenging. For example, with T-Fal’s Encore’, the shape of cookware has been transformed. Saut pans are taller, with cupped sidewalls, for greater cooking capacity and reduced splattering. The polished stainless steel lids feature steamvented knobs for more controlled cooking. The solid, ergonomically designed, Bakelite handles stay cool during cooking andare oven safe to 350 F. What distinguishes this from other cookware is the easy-care nonstick interior with Thermo- Spot’, T-Fal’s exclusive visual heat indicator. Built into the nonstick surface, Thermo-Spot signals by a change from patterned design to solid, red spot when a pan has been preheated to the right temperature. Whether you’re a beginner or a seasoned cook, T-Fal’s Thermo- Spot takes the guesswork out of cooking and helps turn out perfect meals every time. The durable nonstick interior has been designed for use with metal cooking utensils, making it even easier to use. Encore comes in two exterior finishes: durable porcelain enamel, in a choice of black, blue or green and a mirror-like metallic. Here are two recipes created by T-Fal for use with this cookware. CHICKEN PAPRIKA Serves 4 1 teaspoonolive oil 2 cups onion, sliced finely 1 tablespoon sweet paprika % eup chicken stock 4 chicken breasts halved, boned and skinless 1 14-0z. can plum tomatoes, seeded and chopped 1 sweet red pepper, thinly Photo: Lou Manna Cooking just got simpler with T-Fal’s Encore with Thermo-Spot. sliced 2 tablespoons sour cream 1 tablespoon unbleached flour 1 tablespoon cold water 1. Preheat a T-Fal Encore 4,4-qt. covered deep saut pan over medium heat until the Thermo-Spot visual heat indicator turns a solid red. Add olive oil, heat for a minute, then add onions and saut over medium heat for five minutes. Stir in tablespoon paprika and mix well. 2. Add stock, chicken, toma- toes and peppers. Bring to a boil over medium heat. Close steam-vent knob, cover and simmer for 15 minutes. Remove the chicken and vegetables with a slotted spoon and set aside. Continue cooking sauce until reduced to one cup. 3. In a cup, mix sour cream, flour, water and remaining paprika until smooth. Stir ASPARAGUS & COUSCOUS Serves 4 1 teaspoonolive oil 1 onion,thinly sliced 8 ounces trimmed asparagus, cut into 1 inch pieces 1% cupschicken stock % teaspoon ground black pepper % teaspoonhotchili sauce 1 cup couscous \% cup choppedfreshbasil 2 tablespoonssliced toasted almonds 1. Preheat a 2.1-qt. T-Fal Encore saucepan until the Thermo-Spot visual heat indicator turns a solid red. Add olive oil, heat for a minute, then add onions and saut over medium heat for five minutes. Add asparagus, stock, pepper and chili sauce. Close steam-vent knob, cover and bring to a boil. Reduce heat to medium and cook for 5 minutes. Remove from heat. 2. Stir in couscous, basil and into the sauce and simmer, almonds. Cover andlet stand serve at once. cous has absorbed liquid. Stir to fluff and serve immediately. For recipes, visit www.t-fal.com. Foravailability, call 800-395-8325. without boiling, for 5 minutes or until lightly thickened. Return chicken and vegetables to pan, heat briefly and for 5 minutes, or until cous-
