_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.