30 January 2008

Chicken Kick-Off Kabobs
Super Bowl Game
1 pound skinless, boneless chicken breast
1/2 cup Tennessee Jack Daniel’s® Original No. 7 Barbecue Recipe Grilling Sauce
1/4 cup orange marmalade
1 green pepper, cut into 1-inch chunks
1 red pepper, cut into 1-inch chunks
1 cup pineapple chunks or 1 can (8 ounces) of pineapple chunks, drained

Cut chicken breasts into 1-inch squares. Thread skewers alternately with chicken, green and red pepper chunks and pineapple chunks. Combine Tennessee Jack Daniel’s Original No. 7 Barbecue Recipe Grilling Sauce and orange marmalade. Brush mixture over skewered kabobs. Grill over medium heat for 15 minutes or until chicken is cooked, turning and brushing with additional Jack Daniel’s Grilling Sauce.

28 January 2008

2-1/2 cups sifted cake flour
1-1/2 cups sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
½ cup shortening
1/4 cup maraschino cherry juice
3/4 cup milk
2 teaspoons almond extract
1 teaspoon vanilla
4 egg whites, unbeaten
18 maraschino cherries, drained and finely chopped

Sift flour, sugar, baking powder and salt into mixing bowl. Drop in shortening. Combine milk and juice. Add 3/4 cup of liquid. Add flavoring extracts. Beat two minutes by hand or on low speed of mixer. Scrape bowl and spoon or beater. Add remaining liquid and egg whites and beat two minutes longer. Add cherries and blend. Bake in tow deep 9-inch layer pans in moderate over at 375 degrees for 20 to 25 minutes. Cool and top with seven-minute icing.

2 egg whites, unbeaten
1-1/2 cups sugar
5 tablespoons water
1-1/2 teaspoons light brown syrup
1 teaspoon vanilla

Place egg whites, sugar, water and corn syrup in upper part of double boiler. Beat until thoroughly mixed. Place over rapidly boiling water, beat constantly until icing stands in peaks. Remove from flame, add vanilla, and spread on Valentine Cake.
SOURCE: Mrs. Myrna Blomgren, San Jose, Calif.

27 January 2008

Cornish Hen History
One food historian credits chicken mogul Donald John Tyson for creating the Rock Cornish game hen by cross-breeding White Rock hens and Cornish hens in 1965. His intent was alledgedly to create a specialty item at a higher price to appeal to a fast-growing contingent of consumers referred to in our contemporary times as foodies.

However, other sources credit Alphonsine and Jacques Makowsky of Connecticut for developing this small bird some ten years earlier. Their intent was similar, to breed a small chicken with mostly white meat suitable for a single serving. The Makowskys sold their business in 1967.

The U.S. patent and trademark files show no ownership filings for the breed. Perhaps the origin confusion arises as a combined result of the sale of the Makowsky business and the commercial success of Tyson in marketing these little tasty birds.

In addition to commanding a higher price, the game hens have a shorter growing span, 28 to 30 days as opposed to 42 or more for regular chicken. In spite of the higher prices for all things small these days, Cornish game hens are still quite affordable.
Cornish Hen
1 Cornish game hen (20 ounces)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce

Place Cornish hen in a large resealable plastic bag. In a small bowl, combine the remaining ingredients. Pour half of the marinade over the hen, seal bag and refrigerate for 8 hours or overnight, turning several times. Refrigerate the remaining marinade for basting.

Drain and discard marinade. Place hen, skin side up, in a greased 9-inch square baking dish. Bake, uncovered, at 400 degrees for 30 minutes. Baste with reserved marinade. Bake 20-30 minutes longer or until a meat thermometer read 180. Cut in half to serve.
Yield: 2 servings.

24 January 2008

Texas Style Chili
(Great to serve during Super Bowl game)

2 pounds lean stewing beef, cut into 1-inch cubes
1 pound pork shoulder, cut into 1-inch cubes
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
2 medium onions, chopped
6 cloves garlic, minced
4 cups water
2 medium dried ancho chiles, stems and seeds removed
5 dried red New Mexican chiles, stems and seeds removed
1 hot jalapeno or serrano chile, seeds removed, finely chopped, or more or less to your taste
1 1/2 teaspoons ground cumin
2 to 3 teaspoons dried Mexican oregano

Cut beef and pork into 1-inch cubes. In a wide bowl or food storage bag, combine flour with salt and pepper. Toss meat cubes with the seasoned flour. In a large skillet over medium-high heat, cook the meat in the oil, stirring often.

Add the onions and garlic and sautй until softened. Add the 4 cups of water; simmer for 1 hour.

Soak the dried chiles in hot water for 15 to 20 minutes. Process soaked chile peppers in a blender with just enough of the soaking water to make a pureй. Strain out excess liquid. Add the pureй to the meat mixture along with all remaining ingredients; simmer for 1 1/2 to 2 hours longer.

Serve with hot cooked pinto beans and rice on the side.

23 January 2008

Former First Lady and Future First Woman President of the United States


Preheat the oven to 350 degrees. Brush baking sheets lightly with vegetable oil or spray with a cooking spray.
Combine on waxed paper:
1-1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda

In large bowl with electric mixer, beat together until creamy:
1 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
In large bowl with electric mixer add 2 eggs and beat until light and fluffy.
Gradually beat in flour mixture. Stir in 2 cups of rolled oats and then 2 cups of semisweet chocolate chips.
Drop batter by rounded teaspoonfuls onto baking sheets. Bake for 8-10 minutes or till golden brown. Cool cookies on sheets for 2 minutes. Place cookies on wire racks to cool completely. Best served warm with a glass of milk Makes 7 dozen cookies (you can cut the ingredients in half).