Nutritional Figures Per Serving:

Calories 384. Protein 36 grams. Carbohydrate 4 grams. Fat

24 grams. Cholesterol 111 mg. Sodium 124 mg.

TARRAGON ROASTED CHICKENServes 4

Make a light, clear pan gravy for chicken by removing fat

from drippings and using cornstarch instead of flour to

thicken; 1 tablespoon cornstarch = 2 tablespoons flour.

1 whole chicken (about 3 pounds)

3 tablespoons unsalted margarine

1 tablespoon minced fresh tarragon or 1-1/2 teaspoons dried

1/8 teaspoon ground pepper

4 sprigs fresh parsley

2 cloves garlic, peeled

1 cup low-sodium chicken broth

2 tablespoons dry white wine

1 tablespoon cornstarch

Remove and discard any visible fat from cavity of chicken.

Remove giblets. Preheat oven to 350oF. In small saucepan,

over medium heat, melt margarine; stir in tarragon and

pepper. Place parsley and garlic in cavity of chicken; tie

legs together. Place chicken, breast-side up, in roasting

pan; brush with tarragon mixture. Roast, brushing

occasionally with remaining tarragon mixture, for about 1

1/2 hours or until juices run clear with no hint of pink

when thigh is pierced. Remove chicken to serving platter;

keep warm.

Pour pan drippings into measuring cup. Allow to stand

several minutes until clear fat drippings separate from

chicken juices; discard fat drippings. Return chicken

juices to roasting pan; add broth. In cup, blend wine and

cornstarch; stir into roasting pan. Over medium heat,

bring to a boil, stirring up brown bits from bottom of pan;

boil 1 minute. Serve gravy with chicken.

Nutritional Figures Per Serving

Calories 407. Protein 39 grams. Carbohydrate 3 grams. Fat

25 grams. Cholesterol 122 mg. Sodium 124 mg.

THYME THIGHSServes 4

Wine is a flavor bargain, if you're counting calories. The

alcohol calories in this recipe will evaporate away, but

the flavor of the wine remains.

6 chicken thighs

2 tablespoons flour

1/8 teaspoon ground nutmeg

1/8 teaspoon Cayenne pepper

2 tablespoons vegetable oil

1 tablespoon fresh, minced thyme or 1 teaspoon dried

1/2 cup dry white wine

Remove skin from thighs and trim visible fat. On wax

paper, combine flour, nutmeg, and pepper. Coat thighs with

flour mixture. Heat oil in large skillet over medium-high

heat. Add thighs and cook 10 to 15 minutes or until

lightly browned, turning once. Sprinkle thyme on chicken

and pour wine on top. Cover, reduce heat to medium low and

cook 30 minutes or until chicken is tender.

Nutritional Figures Per Serving

Calories 235. Protein 24 grams. Carbohydrate 4 grams. Fat

13 grams. Cholesterol 71 mg. Sodium 66 mg.

CRUNCHY BAKED DRUMSTICKSServes 4

The grated lemon peel and the pepper can minimize the need

for salt in this recipe. If you're on a low salt diet,

skip the salt.

6 chicken drumsticks

1 egg white, lightly beaten

2 tablespoons lowfat milk

1/2 teaspoon salt or to taste

1/4 teaspoon ground pepper

1 cup crunchy nut-like cereal nuggets or bran flakes,

crushed (Grapenuts)

1 teaspoon grated lemon peel

Vegetable cooking spray

Preheat oven to 350oF. In shallow bowl, beat together egg

white, milk, salt and pepper. On waxed paper, combine

cereal and lemon peel. Roll drumsticks evenly in egg white

mixture, then in cereal mixture, turning to coat well.

Spray a rectangular baking dish or cookie sheet with

vegetable cooking spray. arrange drumsticks in dish in a

single layer. Bake 50 to 60 minutes or until cooked

through and golden.

Nutrition Figures per Serving

Calories 294. Protein 26 grams. Fat 10 grams. Carbohydrate

25 grams. Sodium 535 mg. Cholesterol 74.

CAPE COD CHICKEN BREASTSServes 4

The cranberries called for in this recipe are available in

your supermarket produce section from September through

November. If you want to have cranberries available for

use at another time of the year, buy them when they're

available and then freeze them in the bag they came in, but

enclose that bag in a freezer bag so the berries are double

wrapped. They'll stay in good condition for about nine

months.

4 chicken breast halves

ground pepper to taste

1 to 2 tablespoons vegetable oil or margarine

1 medium onion, finely chopped

1-1/2 cups fresh or frozen, thawed cranberries

3/4 cup orange juice

2 to 3 tablespoons sugar

1 teaspoon grated fresh orange peel

pinch nutmeg

Removed skin, and season chicken on both sides with pepper.

In a large skillet, over medium-high heat, heat oil. Add

chicken breasts and cook for 4 to 5 minutes per side until

golden brown. Add onion; cook 2 minutes longer, stirring

often. Add cranberries, orange juice, sugar, orange peel

and nutmeg. Stir to scrape up bits from bottom of skillet;

bring to a boil. Reduce heat to medium-low; cover and cook

20 to 25 minutes longer or until chicken is tender and

cranberries are soft, stirring occasionally. Remove

chicken to warm platter; keep warm. Transfer cranberry

mixture from skillet to food processor or blender; cover

and puree until almost smooth. To serve, pour sauce over

chicken.

Nutrition Figures per Serving

Calories 514. Protein 48 grams. Fat 26 grams. Carbohydrate

20 grams. Sodium 144 mg. Cholesterol 145 mg.

MEDITERRANEAN CHICKEN BREASTSServes 4

Fresh garlic, stored in a cool, dry place will last about

as long as a fresh onion. If the cloves start to sprout,

you can still use them, but they won't be quite as

flavorful.

4 chicken breast halves

1 to 2 tablespoons olive oil

ground pepper to taste

1/2 cup dry red wine

4 fresh or canned plum tomatoes, seeded and coarsely

chopped

2 garlic cloves, minced

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 cup pitted black olives, cut in half

1/4 cup minced, fresh parsley

Remove skin from chicken breasts. In a large skillet, over

medium heat, heat 1 tablespoon oil. Add chicken breasts

and cook for 5 minutes until golden, turning once. Add

more oil if necessary. Stir in wine, tomatoes, garlic,

basil and marjoram; bring to a boil. Reduce heat to low;

cover and simmer 20 to 25 minutes or until chicken is

almost cooked through. Uncover; increase heat to medium-

high and cook 5 minutes longer or until liquid is reduced

by one-third. Stir in olives and parsley; heat through.

Nutrition Figures per Serving

Calories 480. Protein 48 grams. Fat 30 grams. Carbohydrate

4 grams. Sodium 276 mg. Cholesterol 145 mg.

INDONESIAN CHICKEN KEBOBS WITH CURRIED YOGURT DIP Serves

4

You can use bottled lime juice in this recipe, but it lacks

the spark that fresh lime juice has. Also, you can lower

the sodium content still further by using light soy sauce.

2 tablespoons fresh lime juice

2 tablespoons soy sauce

1 tablespoon vegetable oil

1 teaspoon brown or white sugar

1 garlic clove, crushed

4 boneless, skinless chicken breast halves

1 cup plain lowfat yogurt

1/4 cup chopped scallions

1 tablespoon curry powder

1 teaspoon oriental sesame oil, optional

In a shallow bowl, combine lime juice, soy sauce, vegetable

oil, sugar and garlic; mix well. Add chicken, turning to

coat with marinade. Cover and refrigerate 1 hour.

Meanwhile, in small bowl, combine yogurt, scallions, curry

powder and sesame oil. Cover and refrigerate until ready

to use.

Remove chicken from marinade and cut into 3/4-inch cubes;

reserve marinade. On each of 10 to 12 skewers, thread 4 to

5 chicken cubes. Preheat broiler. Place skewers in

broiler pan; broil 4 inches from heat source 8 to 10

minutes until cooked through, turning once and brushing

occasionally with marinade. Serve kebobs with curried

yogurt dip.

Nutrition Figures per Serving

Calories 234. Protein 35 grams. Fat 6 grams. Carbohydrate 8

grams. Sodium 645 grams. Cholesterol 82 mg.

POACHED CHICKEN IN CREAMY LEMON SAUCEServes 4

I'm fond of this recipe because the texture is creamy and

it doesn't use cream.

4 boneless, skinless, chicken breast halves

1/4 teaspoon ground pepper

1/2 cup chicken broth

1/4 cup white wine

2 tablespoons lemon juice

1 teaspoon grated lemon peel

1 cup lowfat milk

1-1/2 tablespoons cornstarch

1 tablespoon Dijon mustard

2 tablespoons minced, fresh parsley, optional

Season chicken with pepper. In a large, deep skillet over

medium-high heat, combine broth, wine, lemon juice and

lemon peel; bring to a boil. Add chicken; reduce heat to

medium-low. Cover and simmer 12 to 15 minutes or until

chicken is cooked through. Transfer chicken to a warm

serving plate and keep warm.

In a small bowl, blend milk, cornstarch and mustard until

smooth; stir into simmering liquid in skillet. Increase

heat to medium; cook until mixture boils and thickens,

stirring constantly. Return chicken to skillet; coat well

with sauce. Sprinkle with parsley, if desired.

Nutrition Figures per Serving

Calories 205. Protein 34 grams. Fat 4 grams. Carbohydrate 7

grams. Sodium 201 Cholesterol 84 mg.

CHICKEN AND BELL PEPPER SAUTEServes 4

This recipe is prettiest when made with red, green, and

yellow bell peppers. However, your supermarket may not have

the red and yellow ones available, in which case,

substitute green ones. Incidentally, red bell peppers

started out as green bell peppers, but as they matured,

their color changed from green to red.

4 boneless, skinless chicken breast halves

1 teaspoon ground cumin

1 teaspoon dried oregano

ground pepper to taste

1 to 2 tablespoons olive oil

1 clove garlic, minced

1 small red bell pepper, cut into thin strips

1 small green bell pepper, cut into thin strips

1 small yellow bell pepper, cut into thin strips

Place chicken breasts between sheets of plastic wrap and

pound to 1/4 inch thickness. Sprinkle both sides of

chicken with cumin, oregano and pepper to taste, pressing

to make seasonings adhere.

In large skillet, over medium-high heat, heat oil. Add

chicken; saute 1 to 2 minutes per side or until almost

cooked through. Remove chicken to warm platter; keep warm.

Add garlic and pepper strips to drippings in skillet; stir-

fry one minute. Reduce heat to medium-low; cover and cook

3 minutes or until peppers are tender-crisp. Return

chicken to skillet, spooning pepper mixture on top. Cover

and cook 3 to 5 minutes longer until vegetables are tender

and chicken is completely cooked through.

Nutrition Figures per Serving

Calories 209. Protein 32 grams. Fat 7 grams. Carbohydrate 3

grams. Sodium 91 grams. Cholesterol 79 mg.

CHICKEN NORMANDYServes 4

If they're available, choose Rome Beauty apples for this

recipe. Romes have a somewhat flat, mealy taste when eaten

raw, but their flavor develops a wonderful richness when

cooked. They're available from October until early Summer.

The Golden Delicious, the Cortland, the Jonathan, and the

Granny Smith are also good for baking. The Red Delicious

apples, by the way, are only fair for cooking.

1 chicken, cut in serving pieces (about 3 pounds)

Ground pepper to taste

vegetable cooking spray

2 medium apples, cored and sliced

1 large onion, sliced

1/2 cup apple cider or juice

2 tablespoons fresh lemon juice

1 tablespoon vegetable oil

2 teaspoons brown sugar

1/4 teaspoon ground allspice

Preheat oven to 350F. Sprinkle chicken pieces with pepper

to taste.

Spray 13 by 9-inch baking dish with vegetable cooking

spray. Arrange chicken in baking dish; scatter apple and

onion slices around and on top of chicken. In cup, combine

cider, lemon juice, oil, sugar and allspice; pour over

chicken. Bake, uncovered, for about 1 hour or until

chicken is cooked through and apples are tender, turning

pieces once during cooking and basting occasionally with

drippings. To serve, remove chicken from pan juices and

spoon apples and onions on top.

Nutrition Figures per Serving

Calories 609. Protein 44 grams. Fat 39 grams. Carbohydrate

20 grams. Sodium 166 mg. Cholesterol 174 mg.

BALSAMIC CHICKEN AND MUSHROOMSServes 4

If you can find balsamic vinegar, buy it! I've included

red wine vinegar in case you can't find balsamic vinegar,

but the balsamic vinegar is terrific in this recipe, and

it's worth having on hand for salad dressings afterwards.

1 chicken, cut in serving pieces (about 3 pounds)

Ground pepper to taste

paprika

1-1/2 to 2 tablespoons olive oil, divided

2 tablespoons chopped shallots or scallions

2 cups sliced fresh mushrooms (about 1/2 pound)

1/2 cup chicken broth

2 tablespoons balsamic or red wine vinegar

Preheat oven to 350F. In large baking dish, place

chicken, skin-side up; brush with 1/2 to 1 tablespoon oil

and sprinkle with pepper and paprika to taste. Bake 40

minutes. Pour off and discard pan juices.

Meanwhile, in medium skillet over medium-high heat, heat

remaining oil. Add shallots; saute 2 minutes until

slightly softened. Stir in mushrooms; cook 2 minutes

longer until lightly browned, stirring constantly. Add

broth and vinegar; reduce heat to medium, and cook 3

minutes or until mushrooms are tender and liquid is

slightly reduced. Pour mushroom mixture over chicken; bake

20 to 25 minutes longer until chicken is cooked through,

basting occasionally with pan drippings. Serve chicken

with mushroom sauce.

Nutrition Figures per Serving

Calories 568. Protein 44 grams. Fat 41 grams. Carbohydrate

3 grams. Sodium 290 mg. Cholesterol 174 mg.

HARVEST CHICKEN DINNERServes 8

Acorn squash is high in vitamin A. A single serving will

more than meet your Recommended Daily Allowance for this

vitamin.

1 whole roaster (about 6 pounds)

1/2 cup white wine

1/4 cup brown sugar

2 tablespoons cider vinegar

1 tablespoon vegetable oil

2 teaspoons dried rosemary leaves, crushed

1 teaspoon Worcestershire sauce

2 large acorn squash

Preheat oven to 350oF. Remove and discard and visible fat

from roaster cavity. Remove giblets. Tie drumsticks

together and fold wings back. Place chicken in roasting

pan. In small bowl, combine wine, sugar, vinegar, oil,

rosemary, Worcestershire; brush mixture on roaster,

covering entire surface. Roast chicken 45 minutes.

Meanwhile, cut squash into quarters; remove seeds. After

45 minutes cooking time, arrange squash in roasting pan

around chicken; fill cavities with a little rosemary

mixture. Roast chicken, basting occasionally 1 1/4 to 1

3/4 hours longer (depending on weight) or until juices run

clear with no hint of pink when thigh is pierced.

To serve, slice chicken with degreased pan juices and

accompany with squash.

Nutrition Figures per Serving

Calories 574. Protein 49 grams. Fat 31 grams. Carbohydrate

24 grams. Sodium 162 mg. Cholesterol 153 mg.

CAJUN SPICED ROASTER 8

If roasters aren't available in your area, you can use a

regular whole chicken, adjusting the cooking time.

However, roasters are juicier and tenderer and more

flavorful, so if you've got a choice, go for a roaster.

1 whole roaster (about 6 pounds)

1 to 1-1/2 tablespoons dried thyme

2 teaspoons ground black pepper

1 teaspoon salt

1/2 to 1 teaspoon Cayenne pepper

1 clove garlic, minced

2 celery ribs, sliced (leaves included)

1 onion, quartered

1/4 cup parsley sprigs

1/2 lemon

1 tablespoon vegetable oil

Preheat oven to 350F. Remove and discard any visible fat

from roaster cavity. Remove giblets. Rub roaster inside

and out with lemon; brush oil evenly over skin.

In small bowl, combine thyme, black pepper, salt, red

pepper, and garlic. Rub some of mixture into cavity of

roaster; stuff with celery, onion and parsley. Skewer or

tie cavity closed and fold back wings. Rub remaining herb

and spice mixture evenly into skin of roaster, covering

entire surface.

Place chicken in roasting pan. Roast 2 1/4 to 2 3/4 hours

(depending on weight)or until juices run clear with no hint

of pink when thigh is pierced. Baste occasionally with pan

drippings.

To serve, remove celery, onion and parsley from cavity of

roaster; discard. Skim fat from pan drippings and discard;

reserve pan juices. Slice roaster and serve with pan

juices.

Nutrition Figures per Serving

Calories 478. Protein 49 grams. Fat 29 grams. Carbohydrate

3 grams. Sodium 473. Cholesterol 153

Chapter Four$Chicken For Children

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.

CHAPTER FIVE: CHICKEN FOR BARBECUING:

America's Love Affair with an

Old Flame is Heating Up!

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 15

minutes, 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.