This chapter is going to be about cooking for and by kids, but I got the idea for it when I was thinking about something entirely different. I was idly wondering, "When is Frank the absolute happiest and most content?" Part of me instantly wanted to answer, "When working, of course." I believe that for him business is pleasure. If it's a busy time, he'll happily get along for weeks at a time on four hours sleep and work the rest except for meals. When it gets really busy, I've seen him get by on two hours$and still relish the work.
But there are certainly other things he enjoys. He's an avid baseball fan and the best Father's Day gift I think he ever got was tickets to go to one of the Oriole games with his son Jim and grandson Ryan. He also loves dancing (his nickname years ago used to be "twinkle toes").
Still, I think the time that he looks the most relaxed and content and generally pleased with life is when the four children and twelve grandchildren are here. They're scattered from Maine to Virginia, so we don't get them often, but when we do, it's an occasion. And it's one when I want to have food that I can count on the kids' liking.
Here are some of the principles of cooking for young children that I've learned from the Perdue home economists and from Cooperative Extension. I'm guessing that if you have kids, you know their preferences pretty well, but if you're entertaining other kids, these tips may come in handy.
_Finger foods such as chicken nuggets are always a hit. I keep a carton or two on hand for a never-fail snack food for kids$or grown-ups.
_Young children often prefer uncomplicated tastes. While some may go for elaborate sauces, it's safest to cook chicken by quickly sauteing it in your frying pan, and then have any of the grown-up's sauces available for the kids to use as an optional dip.
_Avoid highly seasoned foods for kids unless you know they're used to them.
_Frequently young children like uniform textures. Casseroles with hard and soft textures would be riskier than, say, a straightforward boned chicken breast.
_Pieces cut from a cooked Cornish hen can be a real treat for a small child. He or she eats the child-size portion, breast or leg, while the grown-ups eat regular size broiler breast or drumsticks.
_My friends in Cooperative Extension tell me that the latest scientific research suggests thinking of a balanced diet in terms of several days rather than just a rigid 24- hour period. That means that if one of the kids in your care goes on a chicken-eating jag or a peanut butter jag or a not-eating jag, don't worry; it's ok as long as in the course of several days he or she is getting a balanced diet. Knowing this can make meal time a lot more relaxed.
Cooking with school age kids can be a lot of fun, as long as it's presented as a treat instead of a chore. You might, for a start, get them involved in planning the week's menu. I know some families who allow each child to pick the main dish for one meal a week. Older children actually get to cook their choice. My daughter-in-law, Jan Perdue, suggests getting kids to pick out meals with an ethnic or international theme so that mealtime is a time to explore other cultures as well as a time to eat.
Many of the recipes in this chapter are not only popular with kids, they're designed to be easy and fun for them to make. When your kids are trying these recipes, how about teaching them some of the food preparation tips that will be useful to them for the rest of their lives?
When I'm cooking with kids, my first concern is food safety. I explain to them that in most cases food-borne illnesses don't make you violently sick (although they can); the usual episode is more likely to be simple queasiness or a headache or feeling under the weather and not knowing quite why. To avoid these nuisance illnesses as well as the possibility of more serious ones, the number one rule is:
_Wash your hands and all utensils before and after touching any raw meat.
Here are some other food preparation tips that kids should know:
_Before starting to cook, read the recipe carefully and gather all ingredients and equipment.
_Don't wear loose, floppy clothing or sleeves that are too long. Tie back hair if it gets in the way.
_When using a sharp knife, cut on a cutting board and point the knife away from your body.
_If you're walking around with a knife, hold it so the blade is pointed toward the floor and away from your body.
_Make sure you know how to light your stove. If a gas burner or oven doesn't light, turn the knob to "off" and ask an adult for help. Electric burners remain hot even after they're turned off, so don't touch!
_When removing lids from cooking pots, point them away from you to prevent steam burns.
_Don't let pot handles extend over the edge of the stove or counter$a little brother or sister could grab the handle and pull it down on his or her head.
_Never stick anything into an electric mixer or blender while it's running.
_Don't let any part of your potholder touch the burner; it could catch fire.
_Clean up as you go along$and don't forget the cutting board.
_Double check that stove and appliances are turned off before you leave the kitchen. Make a habit of turning off the burner before removing your pan, that way you won't forget.
_Never be embarrassed to ask for help. That's how we learn.
Personally, I love having kids in the kitchen. I like the bustle and hubbub, and even though I know, as I'm sure you do too, that we parents could probably do things a lot faster without their "help," that's not the point. The point is being together and doing things together and having fun together. ALLISON'S CHIX IN A BLANKET
At age 8, our granddaughter Allison Perdue, loves to make these. She tells me that her 6-year old brother can make them too. She got the recipe from summer camp, but changed the main ingredient to Frank's franks. If you can't find Frank's franks, use any chicken hot dog. It will have much less fat than regular franks. I've watched Ally make these, and sometimes the biscuits stay wrapped around the frank, and sometimes they open during cooking. Ally says they're okay either way. 2 biscuits from a tube of buttermilk refrigerator biscuits, uncooked 1 chicken frank 1 tablespoon of grated cheddar cheese, or more, to taste Lay the biscuits side by side with the sides touching. Pinch together the parts that are touching and then, using your palms or a rolling pin, press or roll the biscuits into a single rectangle that's hot dog shaped, only wider. Lay a frank on the dough and then sprinkle the frank with the cheese. Pierce frank in several places with fork. Wrap the dough around the frank, pinch closed, and then bake according to the directions for cooking the biscuits. BBQ "SPARERIBS" Makes 40, Serves 8-10 One of my favorite commercials is of Frank introducing the Perdue Chicken Franks. It starts out with Frank in front of a hot dog stand calling out, "Hot dogs only 25 cents." A young kid who's been made up to have a large nose and ears just like Frank's, says, "Only 25 cents for a hot dog? How good could it be?" Frank answers, "I'm making it easy for people to try Perdue Chicken Franks." The kid answers, "Chicken Franks? Free would be a lot easier." When Frank answers that his franks cost less and have 25% less fat, the kid answers, "All right, I'll bite," and then says, "Tastes as good a real hot dog." Frank looks at the kid, with his Perdue-shaped nose and ears, and says, "This kid's got good taste and good looks." These "spareribs" also taste good and look good. 8 chicken franks 1-1/4 cups prepared barbecue sauce 1 tablespoon finely chopped onion 1 teaspoon mustard Slice each frank on the diagonal into 5 pieces. In a large bowl, combine remaining ingredients. Add frank slices and toss gently to coat well. Arrange coated franks in single layer on baking sheet and place under broiler 2 minutes. Turn and broil 2 minutes longer, or until franks are golden brown. Watch carefully to avoid burning. Serve with toothpicks, if desired.
BETSY'S BEST-"GETTI" Serves 6-8 You can make this even simpler by using canned spaghetti. Also, if you top the casserole with thin slices of mozzarella and heat it until the mozzarella melts, you'll get a gloppy, stretchy, chewing-gum-like topping that kids will adore if they're into being messy. Mine love it. 8 chicken franks 1 pound spaghetti 3 tablespoons vegetable oil 1/2 cup finely chopped onion 1/2 clove garlic, minced 1 can (8-ounces) tomato sauce 1 can (16-ounces) whole tomatoes, chopped with liquid 1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried 1 tablespoon minced fresh parsley Grated Parmesan cheese Slice franks into thin rounds. In large kettle, over high heat, bring 3-1/2 quarts salted water to boil. Add spaghetti, stir and cook until tender. Drain and place in large bowl. In a medium saucepan over medium heat, heat oil. Add garlic and onion and cook for 3 minutes, stirring often. Add tomatoes and liquid, sauce and herbs. Stir and add franks. Bring to boil, reduce heat to medium-low and simmer 5 minutes. Pour sauce over spaghetti, toss to combine. Serve with Parmesan cheese. BIG TOP CORN DOGSServes 8 Because this involves deep fat frying, it's probably best cooked by adults or mature teenagers only, but the end result will impress your kids. 8 chicken franks 1/4 cup flour 1 package (8-ounces) corn muffin mix 2 eggs 1 cup milk vegetable oil for deep frying 8 wooden lollipop or caramel-apple sticks Pierce each frank in several places with a fork. Roll in flour and set aside. In a mixing bowl combine corn muffin mix, eggs and milk; mix thoroughly. In large fryer or deep, heavy skillet, heat 1 1/2 inches of vegetable oil to 375oF or until bread cube sizzles in it. Dip each frank in batter, coating evenly. Place gently into oil; cook 3-4 at one time, turning until golden brown all over. Drain on paper towels. Place corn dogs on lightly-oiled shallow baking sheet and bake at 375oF for 8 minutes or until thoroughly heated. Insert stick at least 2-inches into corn dog. Serve with mustard and ketchup. CHICKEN DIVANServes 4-6 This is an easy recipe for a kid when he or she is in charge of making dinner for the family. 1 package (10-ounces) frozen broccoli, uncooked 2 packages fully cooked chicken breast tenders 1/2 teaspoon salt or to taste 1 can (10-1/2-ounces) cream of celery soup, undiluted 1 cup shredded Cheddar cheese Preheat oven to 400oF. Place broccoli across bottom of baking dish; sprinkle with salt. Arrange chicken tenders in a layer on top of broccoli. Pour soup over chicken. Sprinkle with cheese. Bake, uncovered for 20-30 minutes or until broccoli is just tender. CHICKEN PIZZAS Serves 3 If you want something unusual for the teenagers, this is it. It's tasty and not much trouble. 6 chicken drumsticks 1 can (10-1/2-ounces) pizza sauce 1 cup grated Mozzarella cheese 1 package (10-ounces) refrigerated Parkerhouse rolls (unbaked) Preheat oven to 350oF. Pour pizza sauce in small bowl. Dip chicken in sauce; place on baking sheet. Bake, uncovered, for 45 minutes. Separate rolls and roll out one at a time to 5-inch circle. Dip chicken in pizza sauce again and roll in cheese. Place on round of dough; pull dough around chicken and pinch together. (Leave bony end of drumstick uncovered for finger eating.) Bake, uncovered, approximately 30 minutes longer or until dough is brown. COZY KITTEN WHISKERSServes 16 A short cut for this is to use bread dough that comes in tubes in the refrigerator section of your supermarket. 16 chicken franks 1 package (13-3/4-ounces) hot roll mix butter or margarine Pierce each frank in several places with a fork. To make "whisker" on both ends of franks, lay frank on cutting board and make 4-lengthwise cuts 1-1/2-inches from each end. Cut carefully, rotating frank, so that 8 "whiskers" result. Repeat with all franks. Prepare hot roll mix according to package directions. Or use the prepared bread dough that comes in tubes at the supermarket. Divide into 16 equal portions and roll each on lightly floured surface to 3 by 3-inch square. Starting at a corner, roll dough around middle of each frank, leaving ends of franks exposed. Place on buttered baking sheet, tucking dough tip under frank. Arrange "whiskers" fanned out. Brush with melted butter. Bake in preheated 375oF oven for 12 to 15 minutes until golden brown. Serve with mustard and ketchup in squeeze containers so children can "draw" faces. CRISPY PEANUT BUTTER CHICKENServes 4 I once heard a professor at the University of California at Davis argue that wine was the greatest cultural achievement of mankind. He's wrong, of course. It's really peanut butter. Or at least a lot of my young friends seem to think so. By the way, did you know that there are 540 peanuts in a 12-ounce jar of peanut butter? The first time I made this recipe, I skipped the 1/4 cup oil, just to see if I could save some calories. Having tried it, I don't recommend skipping any of the oil. It was too dry and crusty without it. 1 egg 1/2 cup peanut butter 1 teaspoon salt or to taste 1/2 teaspoon ground pepper 1/4 cup milk 3/4 cup bread crumbs 1 chicken, cut in serving pieces 1/4 cup oil Preheat oven to 350oF. In a mixing bowl beat egg and peanut butter together; add salt and pepper. Add milk gradually, stirring well to blend. Place bread crumbs on a sheet of wax paper. Dip chicken in peanut butter mixture and roll in crumbs. Place chicken, skin side up, in single layer in shallow baking pan. Pour oil over chicken. Bake, uncovered, at 350oF for 1 hour, or until cooked through. CROISSANT DOGSServes 6-8 I don't think I can count the number of times my son Carlos made this as a teenager. He's also served it to Frank. Carlos and I laugh over the idea of serving Frank's Franks to Frank. 8 chicken franks 1 package (8-ounces) crescent roll dough 2 tablespoons Dijon mustard 2 slices Swiss cheese, 7x4-inches 1 egg beaten with 1 tablespoon water 1-1/2 teaspoons poppy seeds (optional) Preheat oven to 375oF. Pierce franks all over with tines of fork. Divide crescent rolls and place on lightly floured surface. Working with one piece of dough at a time, fold tips of long side of triangle in to meet at center. Then stretch triangle lightly up toward point. Cut cheese slices in half, then diagonally to form four triangular pieces. Brush dough with thin layer of mustard, top with cheese, brush with mustard again. Roll franks in the dough, starting at the bottom and rolling toward the point. Place on ungreased baking sheet so they are not touching. Brush lightly with egg wash and sprinkle with poppy seeds. Place in the middle of the oven for 15 to 20 minutes or until dough is golden brown. CRUNCHY MINI DRUMSTICKSServes 4 Young children love miniature versions of adult food, but if you're serving this recipe to them, I recommend leaving out the Worcestershire sauce. 1/2 cup whole wheat flour 2 eggs, beaten 1 teaspoon Worcestershire sauce (optional) 3/4 teaspoon salt or to taste 1/4 teaspoon ground pepper 2 cups whole wheat or seasoned bread crumbs 2 tablespoons unsweetened wheat germ (optional) 1/3 cup vegetable oil 9 chicken wings paprika Preheat oven to 400oF. Place flour on wax paper. In shallow bowl, beat eggs with Worcestershire sauce, salt and pepper. On another sheet of wax paper, combine bread crumbs and wheat germ, if desired. Pour oil into a shallow roasting pan or large shallow baking dish and place in oven. With sharp knife, divide wings into 3 pieces, reserve bony wing tips to prepare chicken broth. Roll remaining "mini drumstick" pieces first in flour, then in egg mixture, and finally in bread crumbs. Sprinkle with paprika and arrange in preheated baking dish. Bake 10 minutes, then turn with tongs and bake 10 minutes longer. Reduce heat to 350oF; cook 10 to 15 minutes longer until crisp and golden brown. Drain on paper towels and serve warm or at room temperature. DELI DOGSServes 6-8 Some teenagers love sauerkraut; some most definitely don't. This is a great dish for those who do. 8 chicken franks 1 can (16-ounces) sauerkraut 3 cups Bisquick 1 tablespoon caraway seeds 1/2 cup water 2 tablespoons prepared mustard (optional) Flour 1 egg beaten with 1 tablespoon water Preheat oven to 375oF. Pierce franks all over with tines of fork. Drain sauerkraut thoroughly by pressing between two stacked dinner plates, then chop coarsely. In a large mixing bowl, combine Bisquick, sauerkraut and 2 teaspoons of the caraway seeds. Gradually add water and mix vigorously until soft, slightly sticky dough forms. Divide dough in half. Roll each half on a well-floured surface into a 7x16-inch rectangle approximately 1/4-inch thick. Cut each rectangle into four 7x4-inch pieces. Brush center of each piece of dough with a thin layer of mustard, if desired, then brush the outer 1/2-inch of the rectangle with egg wash. Roll each frank loosely a piece of dough. Tuck outer ends under and place seam-side down on lightly greased baking sheet so they are not touching. Brush lightly with egg wash and sprinkle with remaining caraway seeds. Bake in middle of oven for 30 minutes or until crust is golden brown. Serve with more mustard and relish if desired. JALAPENO BURGERSServes 4-6 This is good for older teenagers. Young kids ones may find the flavors too harsh. 1 package fresh ground chicken (about 1 pound) 2/3 cup shredded Monterey Jack cheese with jalapeno peppers 1/2 teaspoon cumin 1 teaspoon salt 8 taco shells 1 tomato, thinly sliced 1 avocado, thinly sliced 1 cup salsa Combine chicken and remaining seasonings. Form into 8 burgers. Grill or broil on lightly oiled surface 5 to 6- inches from heat source 4 to 5 minutes per side until burgers are cooked through. Serve in heated taco shells with slices of tomato and avocado. Top with salsa. MAPLE CRUNCH CHICKENServes 4 Maple syrup with chicken may seem a little unusual to you$but it's really good. Frank liked it so much that I've served it to him several times, once substituting boneless skinless chicken breasts. If you want to make that substitution, shorten the cooking time to about twenty minutes, or until a meat thermometer registers 170-175 degrees. Also, use instant oatmeal and toast it for a couple of minutes in the oven first, to compensate for the shorter time in the oven. 1 chicken, cut in serving pieces 1 egg 1/2 cup maple syrup 1/2 cup uncooked oatmeal 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1/3 cup oil Preheat oven to 350oF. In a shallow bowl beat egg with maple syrup. Place oatmeal, salt and pepper on a sheet of wax paper. Dip chicken pieces in egg mixture, then oatmeal mixture. Pour oil in shallow baking pan. Place chicken, skin side down, in oil in baking pan; turn chicken pieces to coat with oil; leave skin side up. Bake, uncovered, for approximately 1 hour, or until cooked through. NACHO NIBBLESServes 6 I've made this recipe scattering the cheese and franks and other ingredients over the tortilla chips haphazardly, and I've also made it so that each individual tortilla chip has its own slice of frank, its own chili and its own pepper and cheese. The second way looks more impressive. The first way is a lot easier. My son Jose likes to serve this at parties with his college friends. 8 chicken franks 1 package (16 ounces) tortilla chips 2 cups chili 2 scallions, thinly sliced 1/2 cup diced green pepper, or mild to hot green chili peppers 12 ounces grated Monterey Jack or Cheddar cheese Preheat oven to 350oF. Cut franks into thin slices. Place tortilla chips on large shallow baking pan and top with frank slices. Dab chili on top, then sprinkle with scallions, peppers and cheese. Bake nachos for 15 minutes or until cheese bubbles. PHOTO: Tucking chicken nuggets into pita pockets and arranging vegetables are easy steps in teaching children… - 5 NUGGETS IN A POCKETServes 4 This is an easy sandwich for teenagers to make. 1 package fully-cooked chicken breast nuggets 4 mini pita pockets prepared Thousand Island dressing or Magic Mixture Sauce (recipe follows) 1/2 cup shredded lettuce 8 cherry tomatoes, halved Bake nuggets following package directions. Slit top of pita pockets. Spoon 1 to 2 teaspoons sauce into each pocket and fill with nuggets, lettuce, tomato and additional sauce if desired. Serve with Rick Rack Carrot Sticks and Broccoli Trees (raw cut-up pieces of carrot and broccoli). Magic Mixture Sauce: In small bowl, combine 1/4 cup mayonnaise, 1/4 cup ketchup, 1 tablespoon prepared French dressing, 1/8 to 1/4 teaspoon curry powder (optional), and 1-2 drops Tabasco (optional). NUTTY BUDDY CHICKENServes 4 According to the Texas Peanut Producers' Board, we Americans eat 4 million pounds of peanuts each day. Tell your kids that, as they help you chop the salted peanuts for this recipe. 1 egg 2 tablespoons milk 1/3 cup all purpose flour 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1/3 cup bran buds 3/4 cup finely chopped salted peanuts 1 chicken, cut in serving pieces 1/2 cup melted butter or margarine Preheat oven to 350oF. In a shallow bowl beat egg with milk. Place flour, salt, pepper, bran buds and peanuts on a sheet of wax paper and mix together. Dip chicken pieces in egg mixture; then flour mixture. Place chicken in single layer, skin side up, in shallow baking pan. Pour melted butter or margarine over chicken. Bake, uncovered, for about 1 hour or until cooked through. PICNIC PACKET CHICKENMakes 4 packets The whole picnic meal is ready to serve when these come out of the oven — and there are no portioning and serving problems. Children love this idea. You can also cook this on an outdoor grill. 1 chicken, cut in serving pieces 4 small raw carrots, cut in sticks 4 raw potatoes, quartered 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1/2 teaspoon dried oregano 4 teaspoons butter or margarine Preheat oven to 350oF. Tear off 4 pieces heavy duty aluminum foil, approximately 18-inches square. Place 1 or 2 pieces of chicken on each piece of foil. Put one carrot and one potato on each piece of foil. Sprinkle salt, pepper and oregano over all. Add teaspoon of butter or margarine to each. Wrap tightly. Bake for approximately 1 hour or until chicken is cooked through. POTATO CHIP DRUMSTICKSServes 4-6 These are wonderful for school lunch boxes. Since they're stored in the freezer, you can take them out a meal at a time and they'll defrost in the child's lunch box in time to eat later in the day. 6 chicken drumsticks 1/3 cup whole wheat flour 1 container (8-ounces) plain yogurt (1 cup) salt and ground pepper to taste 1/4 teaspoon curry powder (optional) 1 package (7-ounces) no-salt potato chips, crushed Preheat oven to 375oF. Grease a baking sheet. Remove skin from drumsticks. In small bowl, combine yogurt, salt, pepper and curry. On wax paper, place crushed potato chips. Roll drumsticks first in yogurt mixture and then in potato chips, pressing crumbs gently onto drumsticks to coat thoroughly. Arrange drumsticks on baking sheet and place in oven. Reduce heat to 350oF and bake 45 to 50 minutes until crisp and golden brown. Chill drumsticks, uncovered, on baking sheet. Then wrap individually in foil and freeze. If desired, allow extra foil at ends of package and twist to form a chicken. To pack for lunch: Freeze individual containers of juice overnight. Place frozen juice in lunch bag with well- chilled or frozen foil-wrapped drumsticks and fresh peas and cherry tomatoes in plastic bag. Frozen juice will keep other foods chilled and by lunchtime will be a "fruit slush" dessert. Variation: Instead of potato chips, use crushed salt-free tortilla chips and substitute chili powder for curry. PUNK PIZZA ROLLSServes 8 Tell your kids as they're eating this, "If you grew as fast as a chicken, you would have weighed 349 pounds by the time you were 2 months old!" 8 chicken franks 1 cup tomato sauce or pizza sauce 2 tablespoons finely chopped onion 1/2 teaspoon dried oregano 8 flour tortillas 1 1/2 cups shredded Mozzarella cheese Preheat oven to 350oF. Pierce each frank in several places with a fork. In a small bowl combine tomato sauce, onion, and oregano; spread equal amounts over each tortilla. Place one frank in center of each tortilla and roll up. Place rolls about one-inch apart in shallow baking dish and sprinkle each with equal amount of cheese. Bake for about 20 minutes or until cheese melts and bubbles. RAMAKI WRAPSMakes 64, Serves 16-18 This is a good appetizer for a teenage party. I've served it to kids who would never go for the chicken livers in the original ramaki recipe. They've loved this version, made with cut up franks. 8 chicken franks 1 can (8-ounces) water chestnuts, drained 32 strips bacon Preheat oven to 400oF. Cut each frank into 8 slices. Slice water chestnuts thinly. Halve bacon slices crosswise. For each ramaki, wrap frank slice and water chestnut slice with bacon; secure with toothpick. Place ramakis on a rack over large baking pan and bake for 15 minutes or until bacon is crisp. RED EYE EGGROLLSMakes 16, Serves 8 These take some work, but they've been a great success with both kids and adults. I've served them at parties where both have been present and the "egg rolls" vanished just about as fast as I could make them. 8 chicken franks 2 tablespoons vegetable oil 1 can (16-ounces) bean sprouts, drained 2 cups shredded Chinese cabbage or iceberg lettuce 1 tablespoon soy sauce 1/4 cup chicken broth 16 square eggroll wrappers (You might be able to find them in the produce section of your supermarket and they are available in Oriental food shops.) 1 egg, beaten vegetable oil for deep frying Halve franks crosswise, set aside. In large skillet, over medium-high heat, heat oil; add vegetables, toss and cook 2 minutes. Add soy sauce and broth. Reduce heat to medium- low and simmer, covered, 5 minutes; drain well in colander. Place eggroll wrapper on work surface with a corner pointing toward you; brush each corner with egg. Place two rounded tablespoons of vegetable mixture in center, then top with frank piece horizontally. Fold bottom corner over frank and filling, then fold right and left corners over and roll up to complete. In a wok, fryer or heavy skillet, heat 2-inches oil to 370oF or until a small cube of bread sizzles when placed in oil. Fry 3-4 eggrolls at a time until crisp all over. Drain well on paper towels. Before serving , re-heat on shallow baking pan in preheated 350oF oven for 10 to 12 minutes. (I don't recommend reheating them in the microwave. They'll come out soggy instead of crisp.) SPICED CREAMED CONE CHICKENServes 4 This is my first choice for when our twelve grandchildren are coming. The ice cream cone flavor is so subtle that no one has yet been able to identify it without being told. Still, the flavor is delicious. 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1/2 cup sour cream 1 tablespoon finely chopped onion 1/2 teaspoon ground allspice 8 ice cream cones, crushed (I use the sugar cones) 1 chicken, cut in serving pieces 2 tablespoons shortening Preheat oven to 350oF. In a shallow bowl combine sour cream, salt, pepper, onion and allspice. Place cone crumbs on a sheet of wax paper. Dip chicken in sour cream mixture; then in cone crumbs. Melt shortening in shallow baking pan; place chicken in single layer, skin side up, in pan. Bake, uncovered, for about 1 hour or until cooked through. SPICY SOUTHWESTERN CASSEROLEServes 6-8 Is there a teenage cook in the family? He or she could make this for the family dinner one night this week. 8 chicken franks 2 cans (15-ounces) chili 1 cup yellow cornmeal 2 teaspoons baking powder 1 teaspoon salt or to taste 2 eggs 2/3 cup melted butter or margarine 1 cup sour cream 1 can (16 ounces) niblets-style corn, drained 1/4 pound grated Monterey Jack or Cheddar cheese 1 can (4 ounces) chopped, mild green chilies, drained Preheat oven to 375oF. Cut franks in half lengthwise. Place chili in bottom of a buttered 7x14x2-inch baking dish. Arrange franks, cut side down, on top of chili. In medium size mixing bowl, mix dry ingredients. Add eggs, butter, and sour cream and blend thoroughly. Fold in corn. Sprinkle half of the cheese and green chilies over the layer of franks. Top with half of the corn mixture. Sprinkle with remaining cheese and chilies and finish with a layer of corn mixture. Smooth the top with a spatula. Bake in the middle of oven for 35 to 40 minutes, or until top is lightly browned and toothpick inserted in corn layers comes out clean. PHOTO: School's open, and crunchy Tater-Chip Drumsticks, fresh vegetables and frozen-juice "slush" earn high lunch bag… - 5 SWEET AND SOUR CHICKENServes 4 This is one of the National Chicken Cooking Contest winners, and it's easy enough for the beginning cook. The original recipe called for adding a teaspoon of salt to the sweet and sour mixture, but I found that the salt in the salad dressing and the onion soup mix was enough. If your kids like foods salty, they may want to sprinkle more on at the end. 1 chicken, cut in serving pieces 1 bottle (8-ounces) Russian salad dressing 1 envelope (1-3/8-ounces) dry onion soup mix 1 jar (10-ounces) apricot preserves Preheat oven to 350oF. Place chicken, skin side up, in single layer in large shallow baking dish. In a large measuring cup combine remaining ingredients and pour over chicken. Bake, uncovered, for about 1 hour, or until cooked through. TACO DOGSServes 6-8 Our neighbors South of the Border might be surprised at this version of their tacos, but it's quick and good. 8 chicken franks 8 taco shells 1 can (15-ounces) chili with beans 1 cup shredded Monterey Jack or cheddar erey Jack or cheddar cheese 1 cup shredded lettuce 1/2 cup diced tomato Preheat oven to 350F. Split franks in half lengthwise and grill or fry briefly. Place franks in taco shells and top each with 2 tablespoons chili and 1 tablespoon cheese. Place tacos on baking sheet and bake for 15 minutes, or until chili is hot and cheese is melted. Top with taco sauce, lettuce, tomato and remaining cheese. Serve immediately.
TATER FRANKSServes 6-8 This is inexpensive and easy to like. 8 chicken franks 3 tablespoons melted butter or margarine, divided 1-1/2 tablespoons milk 1 teaspoon salt or to taste ground pepper to taste 3 cups cooked riced potatoes or very firm prepared instant mashed potatoes 2 egg yolks 2 egg whites, lightly beaten with 1 tablespoon water 2-1/2 cups cornflake crumbs Preheat oven to 375oF. Pierce franks all over with a fork. Pour half of butter into a mixing bowl. Add milk, salt and pepper, then add riced potatoes and beaten egg yolks. (If using instant mashed potatoes, omit milk.) Beat thoroughly with wooden spoon until well blended; chill until firm enough to handle. Divide potato mixture into eight parts. Using your hands, form an even layer of potato (about 1/2- inch thick) around each frank. If mixture is sticky, flour hands lightly. Roll first in cornflake crumbs, then in egg white and water mixture, and again in crumbs. Place tater franks on buttered baking sheet so they are not touching, and drizzle with remaining melted butter. Bake in the middle of the oven for 30 minutes or until crisp and golden brown. Serve immediately. TEAM SPIRIT HEROSServes 8 Your teenagers can make this one. If they don't like peppers or onions, it's fine to skip them. 8 chicken franks 8 hero rolls 4 tablespoons vegetable oil 1 onion, thinly sliced 2 green peppers, cut into thin strips 1-1/2 cups tomato sauce 1 tablespoon fresh, minced basil or 1 teaspoon dried 1 tablespoon minced fresh parsley 12 slices Provolone cheese, cut into half-inch strips Pierce each frank in several places with a fork. Cut rolls lengthwise, leaving the two halves attached. In a large skillet over medium-low heat, heat oil. Add onions and peppers and cook for 10 minutes stirring often. Add sauce and herbs; stir and simmer 5 minutes. Preheat oven to 350oF. Place one frank in each roll, spoon equal amounts of sauce mixture over franks. Close roll and wrap securely in foil. Heat for 20 minutes, turning packages after 10 minutes.
PHOTO: We have four good barbecue photos that might go with this chapter. They're paperclipped in section labeled page 223.
Are you about to barbecue something? Then you're part of an ancient tradition. Barbecuing is actually man's oldest form of cooking; the outdoors was man's first kitchen and an open fire his first stove. The earliest cooking method was to lay food on smoldering embers or impale it on sticks held over a fire or dying coals.
It wasn't until the 1950s, however, that backyard barbecuing as we know it began to catch on. It may surprise you, but auto mogul Henry Ford played a major role in this$and it had nothing to do with his automobiles. Ford's contribution to backyard barbecuing was the invention of the charcoal briquet. In the late 1920s, it was Ford who had the better idea of grinding charcoal, combining it with a starch, and re-forming it into uniform pillow shaped briquets. These charcoal briquets burned more consistently and more evenly than randomly sized and shaped lumps of charcoal.
People immediately began using charcoal briquets for industrial purposes, but backyard grills weren't readily available yet. In the 1950s, when backyard grills became widely available, and outdoor cooking really began to take off. The combination of outdoor grills and the charcoal briquets made barbecuing so easy and reliable, that today, according to a Barbecue Industry Association survey, seven out of ten American households own a barbecue grill, and we use them about 1.5 billion times a year total.
Frank and I also barbecue, but it took some learning on my part. In spite of being someone who loves to cook, before marrying Frank, I'd never barbecued. I'd never even thought to buy an outdoor grill.
What I'd been missing! Frank does own a barbecue, a nice handsome one that can manage chickenburgers for our combined eighteen children and grandchildren all at once. I love it, because we can all be outdoors, playing volley ball or watching the young ones, with their arsenal of squirt guns, as they gang up on Frank$and the beauty of it all is that no one has to miss a moment of the fun by having to go into the kitchen to fuss with dinner.
If you've been barbecuing for years, skip ahead to the recipes. But if you're like me and still new at it, here are some tips that can help you get uniformly good results. The tips come from the Perdue food scientists and home economists, from Cooperative Extension and from the Barbecue Industry Association.
_Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.
_Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.
_Coat grate with vegetable cooking spray, or brush with cooking oil to prevent food from sticking.
_If the basting sauce contains oil, however, do not grease the grill; too much oil causes flare-ups.
_Prepare the fire a half hour or more before grilling. For quick lighting, use a chimney starter with crumpled newspaper in the bottom and briquets or charcoal above. Or stack the charcoal in a pyramid shape and light with a liquid or electric starter, following the manufacturer's directions. Charcoal is ready for cooking when it's 80% ashy grey in daylight, glowing red at night. This usually takes about 25 to 30 minutes.
_Toss a handful of aromatic wood chips such as mesquite, hickory, alder, or fruitwood chips over the coals. They'll create a whole new dimension of flavor without adding any extra calories.
_Check the temperature of the fire before cooking food to prevent over- or under-cooking. For most of the recipes in this chapter, the fire should be medium-hot with a single, even layer of coals lightly covered with grey ash. It's relatively simple to judge the temperature of a charcoal fire. To do this, hold your hand, palm side down, at cooking height:
HOT - You can hold your hand over the coals for only 2 seconds.
MEDIUM-HOT - You can hold your hand over the coals 3 to 4 seconds.
MEDIUM - You can hold your hand over the coals 4 to 5 seconds.
_Be patient. If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook - unless you like "blackened bird" a lot more than I do.
_If you're dieting and want to remove the chicken's skin, do so after cooking, not before. Without some kind of covering, the chicken will dry out and toughen before it finishes cooking.
_Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
_If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill. A friend of mine who works for a volunteer fire department keeps a laundry squirt bottle handy for flare-ups.
_To increase the heat, you can push coals together, add more coals or lower the grilling surface, or fan the fire and tap the ashes from the coals.
_To decrease heat, raise the cooking grid or sprinkle coals with a little water.
_Cook white-meat poultry until juices run clear and the meat reaches an internal temperature of 170o to 175oF and dark meat to 180o to 185oF on a meat thermometer.
_Grill smaller poultry parts and Cornish game hens directly over a single layer of coals on an open grill or hibachi.
_Grill whole birds and larger parts using the indirect method in a covered grill. Place a drip pan beneath the bird; the pan should be slightly larger than the bird. Fill the pan halfway with water, and surround it with a double layer of coals to provide longer, slower, oven-like cooking. Add extra coals to the outer edge of the fire as needed to extend grilling.
_To reduce the chance of overbrowning, apply tomato- based sauces or those containing sugar or other sweeteners only during last 20 to 30 minutes of grilling.
_To make breast quarters grill more quickly and evenly, cut through the wing joint to break it and bring the wing closer to the grill.
_Chicken should be well-done. If you don't want to take the usual time it takes, cook your chicken partially in the microwave and then finish it on the grill.
_The basic guidelines for timing chicken on the grill are:
Parts$Cook dark meat 30 minutes, white meat 15minutes, basting and turning every five or so minutes.
Halves$First, grill skin side down for 5 minutes,then cook covered, skin side up, 35-40 minutes.
Wings$10 minutes per side.
Whole$(about 3 and 1/2 pounds…About 1 and 1/4 to 1 and 1/2 hours in a covered grill, 1 and 1/2 to 2 hours on rotisserie.
_Use tongs rather than a fork to turn food gently without losing juices.
_If you plan to use marinade as a sauce to be served with chicken during the meal, be sure to cook it before using. You want to avoid the cross-contamination that can come from contact with the uncooked chicken. Temperatures over 140 degrees will destroy any microbes. BEER-BE-CUED CHICKEN Serves 2-4 This is one of the National Chicken Cooking Contest winners. It's been adapted slightly, and this version has the reputation of being particularly popular with men. 1 can (12-ounces) beer 1 tablespoon dark molasses 1 tablespoon onion juice 2 tablespoons lemon juice 1/2 cup ketchup 1 teaspoon salt or to taste 1 chicken, cut in half lengthwise In a shallow dish combine beer, molasses, onion juice, lemon juice, ketchup and salt. Add chicken, cover, and marinate 3 hours or longer, refrigerated. Grill chicken 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. Turn and baste with marinade every 10 to 15 minutes. BONELESS BREASTS TANDOORIServes 4 to 6 In many eastern countries, yogurt is a favorite ingredient for marinades used to flavor and tenderize meats. One of the most famous of these recipes is India's Tandoori Chicken, which takes its name from the clay stove called a tandor in which it is cooked. 8 boneless, skinless chicken breast halves 1 cup plain yogurt 1/2 cup butter or margarine 1/4 cup fresh lemon juice 2 large cloves garlic, minced 1 teaspoon cinnamon 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon turmeric 2 teaspoons ground coriander salt and ground pepper to taste lemon wedges for garnish 1/2 cup melted butter In large bowl combine yogurt, butter, lemon juice and spices. Place chicken breasts in mixture and turn to coat well. Cover and marinate for 3 hours or longer, refrigerated. Remove chicken from marinade and grill 5 to 6 inches above medium-hot coals for 10 minutes Turn and baste 2 to 3 times with marinade. Serve with lemon wedges. BRANDY-ORANGE BARBECUED CORNISHServes 2-4 When choosing the brandy for this, I'd recommend a California brandy in preference to an imported one. The California ones tend to be lighter and more fruity, which makes them appropriate for this recipe. 2 fresh Cornish hens 1 tablespoon vegetable oil 2 tablespoons fresh lemon juice, divided 1/2 teaspoon ground ginger, divided salt and ground pepper to taste 1/4 cup orange marmalade 1 tablespoon brandy With kitchen string, tie drumsticks together. Rub hens with oil and 1 tablespoon lemon juice; sprinkle with 1/4 teaspoon ginger, salt and pepper. In small bowl, combine marmalade, brandy, remaining lemon juice and ginger; set aside. Place hens on grill breast side up. Grill, covered 5 to 6-inches above medium-hot coals 50 to 60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook, basting 3 to 4 times, until juices run clear with no hint of pink when thigh is pierced. CHICK KEBABSServes 6 These chick kebabs go wonderfully with rice. As someone who grows rice commercially, it hurts me to say this, but for this recipe, I recommend a kind of rice I don't grow, the long grain kind that cooks up fluffy with each grain separate. (I grow short or medium grain rice which is always sticky, no matter how you cook it.) 6 boneless, skinless chicken breast halves 1/4 pound small, fresh mushrooms 1 can (7-1/2-ounces) whole white onions 1 green pepper, cut in one-inch squares Marinade: 1/4 cup oil 2 tablespoons vinegar 1 can (8-ounces) crushed pineapple 1 cup ketchup 2 tablespoons soy sauce 1 teaspoon curry powder 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried 2 tablespoons brown sugar 1-1/2 teaspoons salt or to taste 2 teaspoons ground pepper 1 tablespoon fresh lemon juice 1 tablespoon cornstarch 1/2 cup water Cut chicken breasts into 1-inch cubes. Alternate chicken on skewers with mushrooms, onions and green pepper, then lay flat in shallow baking dish. Combine marinade ingredients except flour and water. Pour marinade over skewers. Cover and store in refrigerator 3 to 4 hours or overnight. Baste kebabs with marinade and grill 4 to 5 inches above medium-hot coals for 6 to 8 minutes until chicken is lightly browned and cooked through. In a small bowl dissolve cornstarch in water. Place remaining marinade in a small saucepan. Stir in cornstarch and heat, stirring until sauce is slightly thickened. Serve sauce over kebabs and rice. CHICKEN ALMONDINEServes 6-8 You can save money buying the sesame seeds for this recipe in bulk, either from your supermarket or health food store. The one drawback to buying them in bulk is that they have a limited shelf life and at room temperature, they can develop an off-taste due to rancidity. Keep bulk sesame seeds refrigerated or frozen if you won't be using them in a week or so. 8 boneless, skinless chicken breast halves 1-1/2 teaspoons salt or to taste 1/2 teaspoon paprika 6 tablespoons sesame seeds 8 tablespoons butter or margarine, melted 8 tablespoons sliced almonds 8 tablespoons dry vermouth aluminum foil Season chicken with salt and paprika; then roll in sesame seeds. Place each chicken piece in center of piece of foil; fold sides up to vertical position to hold liquids. Place 1 tablespoon butter, 1 tablespoon almonds and 1 tablespoon vermouth on each chicken piece. Close foil over chicken and seal well. Place packets on grill 5 to 6 inches above hot coals. Cook about 20 minutes, turning 2 to 3 times until chicken is cooked through. CHICKEN TARRAGONServes 4 To make breast quarters grill more quickly and evenly, remember to cut through the wing joint to break it and bring the wing closer to the grill. 1 chicken, quartered 1/2 cup fresh lime juice 1/4 cup vegetable oil 1/2 cup chopped onion 1/3 cup chopped fresh tarragon or 2 tablespoons dried salt and ground pepper to taste Working from the cut side of breast and thigh quarters, carefully use fingers to separate skin from flesh and form a "pocket." In large bowl, combine lime juice and remaining ingredients. Place chicken in marinade and spoon some marinade between skin and flesh. Cover and refrigerate 1 hour or longer. Drain chicken, reserving marinade. Grill chicken, uncovered, 5 to 6-inches above medium-hot coals 35-45 minutes or until cooked through, turning and basting frequently with marinade. CHUTNEY BURGERSServes 4-6 Try this "Yogurt Sauce" along with the Chutney Burgers. In a small bowl combine 1/2 cup yogurt, 2 tablespoons chopped scallions, 2 teaspoons lemon juice, 1/2 teaspoon sugar, 1/4 teaspoon salt and a dash of Cayenne pepper.
1 package fresh ground chicken (about 1 pound) 2 tablespoons chutney 1 tablespoon fresh lemon juice 1/4 cup chopped scallion 1 teaspoon salt 6 individual pita pockets
In a mixing bowl, combine chicken and remaining seasonings. Form into 4 to 6 burgers. Grill on lightly oiled surface, 5 to 6 inches above medium-hot coals, 5 to 6 minutes per side, or until burgers are cooked through. Serve in lightly toasted pita pockets topped with "Yogurt Sauce".
CONFETTI BURGERSServes 4-6 A neat accompaniment for Confetti Burgers is halved Kaiser rolls, brushed with olive oil flavored with garlic. Place on outer edges of grill a few minutes until lightly toasted. 1 package fresh ground chicken (about 1 pound) 1/4 cup oat bran or bread crumbs 1/4 cup finely chopped onion 1/4 cup diced tomato 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 1/4 cup finely chopped green pepper 1 tablespoon Worcestershire sauce 1 tablespoon fresh lemon juice 1 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon ground black pepper 6 Kaiser rolls
In a mixing bowl combine chicken with vegetables and seasonings. Form into 6 burgers. Grill on lightly oiled surface 5 to 6-inches above medium-hot coals for 4 to 6 minutes per side or until burgers are cooked through. Serve on toasted Kaiser rolls.
CHINESE GRILLED DRUMSTICKSServes 2-4 Hoisin sauce is available in Chinese groceries. It's slightly sweet, and thick, somewhat like ketchup. 5 roaster drumsticks salt and ground pepper to taste 1/4 cup hoisin sauce 2 tablespoons dry sherry 2 tablespoons cider vinegar 2 tablespoons honey 1 teaspoon minced fresh ginger 1 clove garlic, minced Season chicken to taste with salt and pepper. In a shallow bowl combine remaining ingredients. Roll drumsticks in sauce, reserving excess. Wrap drumsticks individually in aluminum foil, adding a spoonful of sauce to each package. Grill 6 to 8-inches from hot coals, or bake 1 hour at 375oF, turning once. Unwrap drumsticks and place on grill, or broiling pan. Pour drippings from foil packages and remaining sauce into a small saucepan and heat. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through. FIRE EATERS' CHICKENServes 4 This recipe gets its name from the rather large quantity of red pepper. If children and other non-fire eaters will be eating this, you will probably want to decrease the amount of red pepper substantially. 4 boneless, skinless chicken breast halves 3 tablespoons fresh lemon juice 2 tablespoons olive oil 2 garlic cloves, minced 1 teaspoon paprika 1/2 to 1 teaspoon crushed red pepper or to taste 1/2 teaspoon salt or to taste Lemon wedges (optional) In shallow dish, combine lemon juice, olive oil, garlic, paprika, pepper and salt. Add chicken to marinade, turning to coat both sides. Cover and refrigerate 1 hour or longer. Drain chicken, reserving marinade. Grill chicken breasts, uncovered, 5 to 6-inches above medium-hot coals 6 to 8 minutes on each side until cooked through, basting occasionally with marinade. To serve, garnish with lemon wedges. GAME HENS PESTOServes 4 Pesto is a sauce made with basil, parsley, garlic, olive oil and Parmesan cheese. If you're looking for a shortcut, you might be able to find ready-made Pesto in your supermarket. 2 fresh Cornish game hens 1/4 cup olive or salad oil 1/4 cup minced fresh basil or 1 tablespoon dried basil 1/4 cup minced fresh parsley 2 tablespoons grated Parmesan cheese 1 small clove garlic, minced 1/2 teaspoon salt or to taste 1 can (8-ounces) minced clams, drained 2 tablespoons dry white wine (optional) Halve hens lengthwise and remove backbones. Place 1 half on each of four 14-inch squares of heavy duty aluminum foil. Turn up edges of foil. In bowl, blend oil, basil, parsley, cheese, garlic and salt. Add clams and wine. Divide among packets, spooning over hens. Bring two opposite sides of foil together and close packets securely using several folds and turning up ends to seal. Cook 4 to 6 inches above hot coals, 30 to 40 minutes, until cooked through, turning packets twice. Packets may also be baked at 400oF for about 30 minutes. GRILLED BREAST STEAK SALADServes 4 If you have leftovers, use them in a sandwich. 1 roaster boneless breast 3 tablespoons butter or margarine, melted 1-1/2 teaspoons Worcestershire sauce 1/4 teaspoon paprika salt and ground pepper to taste 1/4 cup red wine vinegar 2 teaspoons Dijon mustard 3/4 cup olive or vegetable oil 3 tablespoons minced red onion 3 cups spinach leaves, sliced into 1/2" strips 3 cups thinly sliced red cabbage Flatten breast halves slightly between sheets of plastic wrap. Combine butter, Worcestershire sauce, paprika, salt and pepper. Brush sauce liberally over chicken. Grill 5 to 6 inches above medium-hot coals for 8 to 10 minutes on each side or until cooked through. Remove and slice thinly on the diagonal. Combine vinegar and mustard in a small bowl. Slowly whisk in oil. Add red onion and season with salt and pepper. Place 2 cups spinach and 2 cups cabbage in a salad bowl. Arrange half of the chicken slices over top and spoon half of the dressing over all. GRILLED CORNISH WITH VEGETABLESServes 2 If you want to skip tying the legs together, as called for in this recipe, the hens won't hold their shape as well and will look more relaxed. The advantage is that you may feel more relaxed. 2 fresh Cornish game hens salt and ground pepper to taste 2 tablespoons butter or margarine 1 medium carrot, cut into thin strips 1 small leek, cut into thin strips 1 rib celery, cut into thin strips 1/4 cup apple juice 1 tablespoon minced fresh parsley Season hens inside and out with salt and pepper. Tie legs together and fold wings back. Place each hen on an 18-inch square of heavy duty aluminum foil. Dot with butter. Divide vegetables and apple juice among foil pieces. Fold edges up and seal tightly. Place packets on grill 5 to 6 inches above hot coals. Cook 60 to 70 minutes, turning 2 to 3 times until hens are cooked through. Or bake at 400oF one hour or until juices run clear with no hint of pink when thigh is pierced. Open foil packages carefully and sprinkle with parsley. GRILLED DRUMSTICKS WITH FRUIT MUSTARDServes 2-4 Do you remember in the early 1980s a fast food chain had a popular advertising campaign based on the slogan, "Where's the beef?" One of my favorite Perdue ads is a full page ad showing Frank holding a drumstick with a big bite missing. He's looking out at you, his eyebrows raised quizzically as he asks, "Who cares where the beef is?" This recipe could have been used to cook the drumstick shown in the ad. 5 roaster drumsticks salt and ground pepper to taste 8 ripe apricots, or 1 can (16-ounces) drained and coarsely chopped 1 tablespoon fresh lemon juice 1/4 cup Dijon mustard 3 tablespoons dark brown sugar 1/4 cup brandy 1 teaspoon Worcestershire sauce Season drumsticks with salt and pepper. Toss apricots with lemon; add remaining ingredients and toss. Wrap drumsticks individually with aluminum foil, adding a spoonful of sauce to each package. Grill 5 to 6 inches above hot coals or bake at 375oF for 1 hour, turning once. Unwrap drumsticks and place on grill, or broiling pan. Add drippings from foil packages to remaining sauce. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through. GRILLED CUTLETS COSTA DEL SOLServes 4 This is one of Perdue's most popular and most requested recipes. 4 roaster boneless thigh cutlets 1/3 cup dry sherry 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon sugar 1 teaspoon white vinegar salt and ground pepper to taste 1 clove garlic, minced Place cutlets between sheets of plastic wrap and pound to 1/2" thickness. In a shallow dish combine remaining ingredients. Add chicken and marinate for 1 hour or longer, refrigerated. Grill chicken 5 to 6 inches above medium-hot coals for 15 to 20 minutes or until cooked through. Turn and baste with glaze 2 to 3 times. GRILLED CUTLETS GREEK STYLE WITH OLIVE OILServes 4 Olive growers like to point out that the lowest mortality rates due to cardiovascular disease are found on the Greek island of Crete where olive oil consumption is highest. 4 roaster boneless thigh cutlets 2 cloves garlic, minced 2 tablespoons fresh lemon juice, divided 6 tablespoons olive oil, divided 1/3 cup plain yogurt 1 teaspoon dried oregano salt and ground pepper to taste 4 ripe tomatoes, cut into wedges (3 cups) 2 cucumbers, peeled, halved and cut into 1/2" slices (3/4 cup) 2 tablespoons minced, fresh parsley or mint 1/2 cup pitted ripe olives Place cutlets between two sheets of plastic wrap and pound to 1/4" thickness. In a shallow dish whisk together garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil, yogurt, oregano, salt and pepper. Add cutlets and turn to coat with marinade. Cover and marinate for 3 hours or longer, refrigerated. Grill cutlets 4 to 6 inches above medium-hot coals for 3 to 4 minutes on each side or until cooked through. In a large bowl, combine tomatoes, cucumbers, red onion, black olives, remaining lemon juice, 4 tablespoons olive oil and salt and pepper to taste. Sprinkle with parsley or mint before serving. Cutlets may be served hot with salad as a side dish or served cold sliced and added to salad.
GYPSY BURGERS Serves 4-6 What I like best about chicken burgers, as opposed to hamburgers, is that chicken burgers don't shrink much when you cook them. 1 package fresh ground chicken 3/4 cup chopped scallion, divided 1/2 cup sour cream, divided 2 teaspoons paprika 1 teaspoon salt 1/4 teaspoon ground pepper Pinch Cayenne pepper 8 to 12 slices Italian or French bread
In a mixing bowl, combine chicken, 1/3 cup scallions, 2 tablespoons sour cream, and remaining ingredients. Form into 4 to 6 burgers. Grill on lightly oiled surface 5 to 6 inches above medium-hot coals, 5 to 6 minutes per side or until cooked through. Serve on toasted slices of Italian or French bread, topped with sour cream and scallions. PHOTO: Hawaiian glazed wings HAWAIIAN GLAZED WINGSServes 2-4 The natural juiciness of chicken wings makes them a good choice for barbecuing. This can make either a nice meal for a few, or appetizers for several. 10 chicken wings 1/2 cup vegetable oil 2 tablespoons fresh lemon juice 1/2 teaspoon seasoned salt or to taste Marmalade Pineapple Glaze: 1/4 cup orange marmalade 1/4 cup pineapple preserves 1/2 cup soy sauce 1 teaspoon Dijon mustard 2 tablespoons white wine vinegar In a large bowl toss wings with vegetable oil, lemon juice and seasoned salt. In a small bowl combine glaze ingredients. Drain wings and grill 6 to 8 inches above medium-hot coals for about 20 minutes or until golden brown and cooked through. Turn and baste 2 to 3 times with glaze. HERB BARBECUED BREASTSServes 4 Frank always removes the skin from chicken, and often, that means losing some of the herbs and spices. I like this recipe because even if you remove the skin at the end of the barbecuing, the flavoring is still there. 4 chicken breast halves 1/2 cup softened butter or margarine 2 tablespoons chopped scallions 2 tablespoons minced, fresh parsley 1 and 1/2 teaspoons minced, fresh rosemary, or 1/2 teaspoon dried 1/2 teaspoon salt or to taste 1 small clove garlic, minced 1/8 teaspoon ground pepper Working from the wide "neck end" of breasts use finger tips to carefully separate skin from meat to form a pocket. In a small saucepan combine remaining ingredients. Place about 2 tablespoons of butter mixture in pocket of each breast. Close skin flap at neck edge with a small skewer or toothpick. Melt remaining butter mixture and reserve for basting. Grill chicken 6 to 8 inches above medium-hot coals for 25 to 30 minutes or until cooked through turning and basting chicken every 8 to 10 minutes with butter.
HONEY MUSTARD GRILLED HENS Serves 2 I've found that hens cook a little faster and are more attractive when served if you remove the backbone before cooking. 2 fresh Cornish game hens salt and ground pepper to taste 4 tablespoons butter or margarine 2 tablespoons honey 1 1/2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce Halve hens and remove backbones. (See page ___ for directions on doing this.) Season with salt and pepper. In a small saucepan, melt butter; stir in remaining ingredients. Grill hens 6 to 8 inches above hot coals 20 to 30 minutes or until cooked through, turning often. Baste with sauce during last 10 minutes of cooking time.
HOT AND SPICY PICK-OF-THE-CHICKServes 4-6 Are you familiar with the spice, "cumin", called for in this recipe? It's the dried fruit or seed of a plant in the parsley family. It's sometimes substituted for caraway seed and is a principal ingredient in both curry powder and chili powder. 1 jar (5-ounces) roasted peppers, drained 1 can (4-ounces) mild green chilies, drained 2 tablespoons brown sugar 2 tablespoons vegetable oil 2 tablespoons lime juice 1-1/2 teaspoons Tabasco 1 teaspoon ground cumin 1 teaspoon salt or to taste 2 to 3 sprigs fresh coriander (optional) 1 package chicken parts (about 3 pounds) In food processor or blender, combine all ingredients except chicken; puree until smooth. Set aside 1/2 cup sauce. Grill chicken, uncovered, 5 to 6-inches above medium-hot coals 40 to 50 minutes or until cooked through, turning and basting with remaining sauce 3 to 4 times during grilling. Serve reserved 1/2 cup sauce as a condiment with grilled chicken. Oriental Grill "KUNG FU" CUTLETS Serves 4 When you see the sweet potatoes called for in this recipe, you might wonder, "Is there's a difference between sweet potatoes and yams?" And if there is a difference, "Does it matter?" According to sweet potato grower Tom Archibald from California, there is and it does. "The sweet potato's texture is close to an Irish potato's, while the yam's is moister and less firm and doesn't hold up as well," he says. "You can tell the difference between them because the sweet potato is light-skinned, while the yam has a bronze- colored or reddish skin." 4 boneless, skinless chicken breast halves or 1 package thin sliced roaster breast 2 sweet potatoes, scrubbed but not peeled 8 scallions, trimmed 1 tablespoon soy sauce 1 teaspoon sesame or vegetable oil 1/2 teaspoon ground pepper 1/2 cup tonkatsu sauce (recipe follows, or use bottled version) Place chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness. Skip previous step if using thin sliced roaster breast. Cut sweet potatoes into 1/2- inch slices. Place chicken and potatoes in a shallow bowl with scallions, soy sauce, oil and pepper; toss well. Grill cutlets and potato slices 6 to 8 inches above medium- hot coals for 8 to 10 minutes per side or until cutlets are cooked through and potato slices tender. Grill scallions 10 minutes, turning once. Serve grilled cutlets and vegetables with tonkatsu sauce as condiment; add a favorite cole slaw as side dish. Tonkatsu Sauce: In small bowl, combine 1/4 cup sweet and sour sauce, 1 tablespoon soy sauce, 2 teaspoon white vinegar, and 1 teaspoon Worcestershire sauce. LEMON SPECIAL CHICKEN Serves 2-4 If you don't want to barbecue a half chicken, substitute chicken parts. See table on page 12 for amounts to equal a whole chicken. 1 chicken, cut in half lengthwise 4 tablespoons butter or margarine, melted 1/2 teaspoon paprika 2 tablespoons sugar 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon salt or to taste 1/2 teaspoon ground pepper Grill chicken halves 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. In a small saucepan combine remaining ingredients. Make sauce of butter or margarine, paprika, sugar, lemon juice and Worcestershire. Turn and baste chicken with butter sauce 2 to 3 times. MAHOGANY BARBECUED HENSServes 2 People often ask Frank if a Cornish game hen is a separate breed from regular chickens. The answer is mostly no and a little bit yes. Cornish game hens are young chickens, usually around five weeks; if they were just a couple of weeks older, they'd be sold for broilers, except for the Perdue ones. Perdue Cornish come from the Roaster breed which Perdue geneticist Norman Lupean developed, and which is only available through Perdue. Unlike broilers, roasters reach market size at twelve weeks. Both Perdue Cornish and the Oven Stuffer Roasters were bred to have the broadest, meatiest breasts in the industry. 2 fresh Cornish game hens 1/4 cup mustard 1/4 cup grape jelly 2 tablespoons oil Halve hens and remove backbones. In a small bowl combine remaining ingredients. Grill 5 to 6 inches above medium-hot coals for 30 to 40 minutes until cooked through, turning 2 to 3 times. Baste with mustard mixture during last 15 minutes. MEXICALI CHICKENServes 4-6 When you buy a chili powder for use in a Mexican dish like this one, you can be pretty sure that as long as you stick with the same brand, it will be about the same "heat" next year as it was last year. Having this kind of quality control is difficult because, first, there are more than 5000 known varieties of chilies, each with their own degree of "heat" and second, the same variety grown in a different climate or different year will vary considerably. The chili powder manufacturers get a consistent product by adjusting the formulations each year. 1/3 cup fresh lime juice 1/3 cup white vinegar 1 teaspoon chili powder 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1 whole roaster breast 2 tablespoons chopped, mild green chilies 1/4 cup ketchup Tabasco In large bowl, combine lime juice, vinegar, cumin, chili powder, salt and pepper. Place breast in marinade; cover and refrigerate 1 hour or longer. When coals are hot, arrange around drip pan filled halfway with water, close all vents. Drain breast, reserving marinade. Place breast skin side down on grill over drip pan. Grill, covered, 50 to 55 minutes, turning occasionally. Meanwhile, in small saucepan over medium-high heat, combine reserved marinade, green chilies, ketchup and Tabasco to taste; bring to a boil. Reduce heat to low; simmer until slightly thickened. Remove from heat and brush over chicken during last 10 minutes of cooking time. Serve chicken with remaining sauce. Grilled Fiesta Lunch MEXICALI CUTLETSServes 4 You could just heat the cutlets in the microwave, but the smoke from the barbecue will produce a particularly delicious result. 1 package breaded chicken breast cutlets, ready to eat 4 slices Monterey Jack or mild cheddar cheese 8 flour tortillas 1 ripe tomato, sliced 1 ripe avocado, sliced 1/2 cup sour cream 1/4 cup Mexican salsa Grill cutlets 5 to 6-inches above hot coals 3 to 4 minutes on each side or until crisp, browned and sizzling. In last 3 to 4 minutes, place a slice of cheese on each cutlet to melt. While cutlets are grilling, sprinkle tortillas with few drops of water and wrap in aluminum foil. Warm tortillas along edge of grill. To serve, remove grilled cutlets to serving plates and top with tomato and avocado slices; add dollops of sour cream and salsa. Pass warm tortillas. MISSISSIPPI SMOKY BARBECUED DRUMSTICKSServes 2 Try serving these with drumsticks frills for a special decorative touch. Fold heavy white paper (7-inches by 9- inches) in half, lengthwise. Fold in half lengthwise again and tape long edges closed. This produces a strip measuring 9-inches by 1-3/4-inches. Cut strip into two 4- 1/2-inch strips. On each, slash 1-inch cuts at 1/4-inch intervals along the entire length of the untaped folded edge. To "fluff" frills, press top of slashed edge. Tape frills in place around drumsticks just before serving. 5 roaster drumsticks salt and ground pepper to taste 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper 1/2 cup ketchup 1 tablespoon Worcestershire sauce 1-1/2 teaspoons liquid smoke (optional) 2 tablespoons dark brown sugar 2 tablespoons cider vinegar 1/2 teaspoon cinnamon 8 to 12 drops Tabasco, or to taste Season drumsticks with salt and pepper. In a shallow dish combine remaining ingredients. Roll drumsticks in sauce, reserving excess. Wrap drumsticks individually in aluminum foil, adding a spoonful of sauce to each package. Grill 6 to 8-inches from hot coals, or bake at 375oF 1 hour, turning once. Unwrap drumsticks and place on grill, or broiling pan. Add drippings from foil packages to remaining sauce. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through. NORTH CAROLINA GRILLED CHICKEN Serves 4-6 This was a National Chicken Cooking Contest winner. 2 chickens, cut in half lengthwise 1 cup butter or margarine (2 sticks), melted 2 envelopes (6-ounces each) Italian salad dressing mix 1/2 cup fresh lime juice 1 teaspoon salt or to taste Place chicken in a shallow dish. In a measuring cup combine remaining ingredients and pour over chicken; cover and refrigerate. Melt butter or margarine in saucepan. Marinate turning occasionally, for 3 to 4 hours or overnight. Grill chicken 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. Turn and baste with marinade every 10 to 15 minutes. PEPPERY GRILLED THIGH SALADServes 4 The arugula called for in this recipe is not essential and you can substitute watercress or even iceberg lettuce if you have to. But if you can find it, it's a fresh attractive taste. I used to grow arugula in my back yard garden, using seeds a friend brought back for me from Italy. 4 boneless roaster thigh cutlets 1 teaspoon coarsely ground or cracked black pepper 3 tablespoons Worcestershire sauce, divided 1/2 cup olive oil or vegetable oil, divided salt to taste 1 tablespoon Dijon mustard 2 tablespoons wine vinegar 1 tablespoon minced shallot or scallion 1 small head bibb or Boston lettuce, torn into pieces 1 bunch arugula, well rinsed, torn into pieces 1 head Belgian endive, torn into pieces 1/2 pound green beans, cooked tender-crisp 1 tablespoon minced fresh basil (optional) 1 tablespoon minced fresh parsley Open cutlets and flatten slightly to even thickness; press pepper into both sides of cutlets and place in a shallow baking dish. Add 2 tablespoons Worcestershire sauce; turn chicken to coat well. Cover and refrigerate 1 hour or longer. Remove cutlets from marinade; brush with 1 tablespoon oil and sprinkle lightly with salt. Grill cutlets, uncovered, 5 to 6-inches above medium-hot coals 25 to 35 minutes or until chicken is cooked through, turning occasionally. In salad bowl, combine mustard, vinegar and shallot. Gradually whisk in remaining oil. Slice warm cutlets and add any meat juices to dressing. Arrange greens around edges of 4 dinner plates. Toss chicken and beans with dressing and mound equal portions in middle of greens. To serve, drizzle salads with any remaining dressing and sprinkle with minced herbs. PRAIRIE BARBECUED CHICKEN Serves 2-4 Besides adding flavor, vinegar makes an excellent tenderizing agent in this$or any$marinade. 1/2 cup butter or margarine, melted 1/2 cup cider vinegar 1 bottle (15-ounces) ketchup 1 teaspoon salt or to taste 1 teaspoon ground pepper 1 cup water 1 chicken, cut in half lengthwise In a shallow dish combine butter, vinegar, ketchup, salt, pepper and water. Add chicken and turn to coat well; cover and refrigerate. Marinate chicken several hours or overnight. Grill 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. Baste with marinade and turn 3 to 4 times.
PHOTO: "Spring "B" list, 1985, Father's Day Barbecue PROVENCAL HERB DRUMSTICKSServes 2-3 The flavorful combination called "herbes de Provence", consisting of basil, thyme, oregano, and other herbs, is typically used in marinades in the south of France, where grilling is often done over cuttings from grape vines. 6 chicken drumsticks 1/2 cup red wine 1/3 cup water 1 tablespoon wine vinegar 2 garlic cloves, minced 1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried 1 bay leaf 1 tablespoon tomato paste 2 teaspoons anchovy paste (optional) 1/2 teaspoon salt or to taste 1/4 teaspoon ground pepper 1 tablespoon olive oil With fork, pierce drumsticks to help seasonings to penetrate. In large bowl, combine remaining ingredients except oil; whisk in oil. Add chicken to marinade; cover and refrigerate 1 hour or longer. Grill drumsticks, uncovered, 5 to 6-inches above medium-hot coals 35 to 45 minutes or until cooked through, turning and basting frequently with marinade. RUSSIAN GRILLED CORNISHServes 2-3 For a traditional Russian Cornish, use a heavy iron skillet to weight hens while grilling. Called tabaka-style in Russia, pressed chicken is popular because it browns quickly and holds its shape well. 2 fresh Cornish game hens 6 tablespoons fresh lemon juice 1 clove garlic, minced 1 tablespoon vegetable oil Kosher salt and pepper to taste lemon wedges (optional) With poultry shears or sharp knife, cut along both sides of backbone and remove. On flat surface, spread out hens skin side up and press down on breast bones to flatten. In a dish combine lemon juice and garlic. Add hens to marinade, turning to coat well. Cover and refrigerate 1 hour or longer. Remove hens from marinade, rub lightly with oil and sprinkle with salt and pepper. Place hens on grill, skin side up, and top with a heavy iron skillet or other pan filled with 1 pound heat-proof object, to flatten. Grill, 5 to 6 inches above medium-hot coals. After 15 minutes turn hens and replace weight. Continue grilling for another 15 to 20 minutes or until hens are well browned and cooked through. To serve, garnish hens with lemon wedges. SANTA FE CHICKEN HEROServes 4-5 Thin-sliced roaster breast couldn't be easier or faster to grill for this hearty update of the submarine/hoagy/hero sandwich. This is a complete Tex-Mex meal in one. 1 roaster thin-sliced boneless breast (1 1/4 pounds) or 4 skinless, boneless, chicken breast halves butterflied 1 tablespoon vegetable oil Salt and ground pepper to taste Cayenne Chili powder 5 to 6 thin slices Monterey Jack cheese with chilies 5 to 6 slices French or Italian bread 2 tablespoons melted butter or margarine 5 to 6 leaves Romaine lettuce 1 tomato, thinly sliced 1 avocado, peeled, pitted, sliced and tossed with lemon juice 1/2 cup prepared salsa Rub chicken lightly with oil and season with salt, pepper, Cayenne and chili powder. Grill, 5 to 6-inches above medium-hot coals about 2 minutes on each side. Top chicken with slices of cheese; grill 1 to 2 minutes longer or until cheese is melted. Brush bread with melted butter; grill alongside chicken 1 to 2 minutes on each side until golden brown. To serve, place a lettuce leaf on each toasted bread slice. Evenly divide chicken, slices of tomato and avocado on top. Serve sandwiches open-faced with salsa. SEASONED BARBECUED CHICKENServes 2-4 This recipe calls for Sauterne wine, which is a fairly sweet wine. You can use another white wine if you can't find Sauterne; the results will still be good, just different. 1 chicken, cut in half lengthwise 1 cup Sauterne wine 1/2 cup oil 1/2 cup fresh lemon juice 1/4 cup soy sauce 1 tablespoon onion juice 1 clove garlic, minced 1/2 teaspoon salt 1/2 teaspoon ground pepper Place chicken in a shallow dish and add remaining ingredients. Turn chicken to coat with marinade. Cover and refrigerate for 3 hours or longer. Grill chicken 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. Turn and baste with marinade 3 to 4 times. SOY AND SESAME THIGH KEBABSServes 4 Thigh meat is a good choice for barbecuing because it's naturally juicy and doesn't easily dry out or toughen. If you want to grill some vegetables at the same time, reserve some of the marinade and baste the vegetables with it. Try serving the kebabs over rice. 4 roaster boneless thigh cutlets 1 teaspoon minced, fresh ginger or 1/2 teaspoon dried 2 cloves garlic, minced 2 tablespoons sesame seeds 1/3 cup soy sauce 1 tablespoon white vinegar 4 tablespoons vegetable oil Tabasco, to taste Flatten cutlets slightly with a meat pounder. Cut each thigh into 6 or 8 pieces. In a shallow dish, combine remaining ingredients. Add thigh pieces and toss to coat well. Cover and marinate one hour or longer, refrigerated. Thread chicken onto skewers; reserve marinade. Grill kebabs 5 to 6 inches above medium-hot coals for 20 to 30 minutes until cooked through Turn and baste often with marinade. SWEET AND SOUR ROASTER BREASTSServes 3-4 Boneless roaster breasts grill quickly and make an impressive dish for guests. Because they are skinless, they absorb marinades well, but should be turned and basted often to keep the meat moist. Without basting, they can quickly get dry and tough. 1 roaster boneless breast 1/2 cup diced onion 1/4 cup soy sauce 2 tablespoons vegetable oil 2 tablespoons minced fresh ginger 1/2 cup brown sugar 1 tablespoon cornstarch In a shallow dish, combine onions, soy sauce, oil and ginger. Place chicken in marinade; cover and refrigerate 1 hour or longer, turning occasionally. Drain chicken, reserving marinade. Grill breasts 5 to 6- inches above medium-hot coals 10 to 12 minutes on each side or until cooked through. Meanwhile, in small saucepan over medium heat, combine marinade with sugar and cornstarch; bring to a boil. Reduce heat to low; simmer 5 to 6 minutes or until thickened. Baste chicken generously with sauce during last 10 minutes of cooking time. To serve, spoon remaining sauce over chicken. SWEET AND SOUR DRUMSTICKS Chicken drumsticks are wonderfully tasty to eat by hand at all outdoor functions. And as a matter of fact, if you've ever wondered about the etiquette of eating chicken with your fingers, Frank says, "When in doubt, do!" 3/4 cup apricot preserves 3/4 cup chili sauce 1/3 cup brown sugar 1/4 cup red wine vinegar 2 tablespoons vegetable oil 2 tablespoons grated onion 1 tablespoon fresh grated orange rind 2 tablespoons fresh orange juice 12 chicken drumsticks In a large measuring cup combine all ingredients except for chicken. Reserve half of sauce to serve with cooked chicken. Brush remaining sauce over legs and grill 5 to 6 inches above medium-hot coals for 25 to 30 minutes until cooked through. Turn and baste with sauce 2 to 3 times. Transfer to serving dish and serve with remaining sauce. SYRIAN GRILLED BREASTServes 4 I like pistachios in recipes because they are relatively low in saturated fats and they're also lower in calories than most other nuts. Weight Watchers International endorses pistachios for just this reason. 1 roaster boneless breast or 1 roaster thin-sliced boneless breast 2 tablespoons fresh lemon juice 1/4 cup olive oil 1 tablespoon fresh mint or 1 teaspoon dried 1 small clove garlic, minced salt and ground pepper to taste 1/2 cup chopped pistachios Cut breast pieces in half, removing tenderloin pieces. Place pieces, including tenderloin pieces, between sheets of plastic wrap and pound to 1/4" thickness to form cutlets. Or use the already sliced roaster breast and skip the cutting and pounding. In a shallow dish combine lemon juice, olive oil, mint, garlic, salt and pepper. Add chicken to marinade. Cover and refrigerate for 1 hour or longer, turning occasionally. Grill cutlets 4 to 5 inches above medium-hot coals for 2 to 3 minutes per side until cooked through, brushing often with the marinade. Sprinkle with pistachios before serving. SZECHUAN WINGSServes 4 When you buy wings for these recipes, if they come from Perdue, the odds are that they won't have any tiny hairs on them. That's actually a considerable engineering feat. In theory the singeing machines at the processing plants should burn the little hairs off, but in practice, the birds are wet by the time they get to the singeing machines and the hairs can be stuck down so the flame doesn't reach them. Seeing this, Frank told the engineers at the processing plant, "You know when you wash your hands in the men's room and they have those hot air driers? Design one that's got an engine like a 747 and we'll hit the wing with that and dry the hairs so they'll stand up." The idea worked, but not completely. After the initial effort, the machines still missed one or two hairs. For research into the solution to this minor detail, the company has spent more than $100,000 over the years. 24 chicken wings 3 tablespoons soy sauce 3 tablespoons chili sauce 3 tablespoons white vinegar 1 tablespoon vegetable oil 1 tablespoon minced fresh ginger 1 tablespoon sugar 1 tablespoon crushed red pepper (less if you don't like it hot) salt to taste Fold wing tips behind tip of large joints to form triangles. In large bowl, combine soy sauce and remaining ingredients. Place wings in marinade; cover and refrigerate 1 hour or longer. Grill wingettes, 5 to 6-inches above medium-hot coals 15 to 20 minutes or until cooked through. Turn and baste frequently with marinade. TEXAS TWISTER BARBECUED CUTLETSServes 4 There are a number of tips for keeping brown sugar soft. My stepdaughter, Sandy Spedden, recommends adding a slice of fresh apple to the box once you've opened it. Close the box with the apple slice inside, and put in a sealed plastic bag. 4 roaster boneless thigh cutlets 1 tablespoon vegetable oil salt and Cayenne pepper to taste 1 clove garlic, minced 1/4 teaspoon ground cumin 1 tablespoon brown sugar 1/2 cup ketchup 1/4 cup cider vinegar 1/8 to 1/4 teaspoon Tabasco, to taste Flatten cutlets slightly with a meat pounder. Rub lightly with vegetable oil and sprinkle with salt and Cayenne pepper. In a small mixing bowl, combine garlic, cumin, brown sugar, ketchup, vinegar and Tabasco. Grill cutlets 4 to 5 inches above medium-hot coals for 15 to 20 minutes until cooked through. Turn and baste 2 to 3 times with sauce. NOTE TO PERSON WHO LAYS OUT THE BOOK: CAN WE HAVE THE MARINADES AND BASTING SAUCES ON A SEPARATE PAGE, PROBABLY AT THE BEGINNING OF THE CHAPTER? MARINADES AND BASTES Basting has no tenderizing qualities, but it does add a special flavor to poultry. Marinating for half an hour or more will enhance both flavor and tenderness. BEER MARINADEMakes about 2 cups 3 tablespoons spicy brown mustard 3 tablespoons brown sugar 3 tablespoons vegetable oil 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco 1 teaspoon salt or to taste 1/2 teaspoon ground pepper. 1 can (12-ounces) beer 1 extra large onion, peeled and sliced into rings In large, shallow baking dish, combine first 7 ingredients; stir in beer. Add onion and 4 to 6 pounds chicken to marinade. Cover and refrigerate 1 hour or longer, turning occasionally. To grill, drain poultry and use marinade for basting. Onion rings may be grilled 2 to 3 minutes per side and served with poultry. CHUTNEY BARBECUE SAUCEMakes about 1-1/2 cups You'll get a deeply browned chicken with this recipe. 1 jar (8-1/2-ounces) mango chutney 1/3 cup wine vinegar 1 tablespoon spicy brown mustard 1 tablespoon brown sugar 1/4 teaspoon Cayenne pepper In small bowl, combine all ingredients. Use as basting sauce for grilling 4 to 5 pounds of chicken during last 10 to 15 minutes cooking. Lightly oil poultry before cooking, and turn often to avoid burning. FIREHOUSE BARBECUE SAUCEMakes about 3 cups This barbecue recipe was developed by Robert Baker of Cornell University in 1946, then published by New York's state Extension Service with directions for quantity grilling. Dr. Baker's updated version of the recipe is somewhat lower in salt. You can refrigerate the extra sauce for several weeks. 1 egg 1 cup vegetable oil 1 cup cider vinegar 3 tablespoons salt or to taste 1 tablespoon poultry seasoning 1/2 teaspoon ground pepper In blender or medium-sized bowl, blend or beat egg. Add oil and beat again. Stir in remaining ingredients. Use as a basting sauce for grilling 8 to 10 pounds of chicken, basting frequently. For milder, less salty flavor, baste less often. ORIENTAL MARINADEMakes about 1 cup If you're using this marinade for kabobs, avoid a sticky cleanup by using disposable wooden skewers; to prevent burning, soak skewers in water for 30 minutes before use. 3/4 cup pineapple juice 1/4 cup soy sauce 3 tablespoons peanut or vegetable oil 2 tablespoons minced fresh ginger 1 tablespoon brown sugar 2 to 3 garlic cloves, minced 1/2 teaspoon crushed red pepper (optional) 1/2 teaspoon salt or to taste In wide, shallow bowl, combine all ingredients. Add 3 to 4 pounds chicken to marinade; cover and refrigerate 1 hour or longer, turning occasionally. To grill, drain poultry and use marinade for basting. TRADITIONAL BARBECUE SAUCEMakes 1-1/2 cups Barbecue sauces differ from marinades in how they are used. A marinade is used to flavor meat before cooking and for basting during grilling. Barbecue sauces are used for basting during cooking and are frequently re-cooked and later served as a sauce at the table. 1 cup chili sauce 1/2 cup brown sugar 1/4 cup vegetable oil 2 tablespoons cider vinegar 2 tablespoons soy sauce 1 tablespoon spicy brown mustard 1-1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried 1 to 1-1/2 teaspoons liquid smoke (optional, but I recommend it, if you can find it.) In small bowl, combine all ingredients. Use as basting sauce for grilling 4 to 5 pounds chicken during last 10 to 15 minutes of cooking. Turn poultry often to avoid scorching. WINE AND GARLIC MARINADEMakes about 1-1/4 cups 1 cup dry white wine 1/4 cup olive oil 6 to 8 garlic cloves, minced 3 lemon slices 1 tablespoon minced, fresh thyme or 1 teaspoon dried 1 tablespoon minced, fresh basil, or 1 teaspoon dried 1 teaspoon salt or to taste 1 bay leaf (optional) 1/2 teaspoon ground pepper In wide, shallow bowl, combine all ingredients. Add 3 to 4 pounds chicken to marinade; cover and refrigerate 1 hour or longer, turning occasionally. Grill poultry and use marinade for basting.