The Perdue Chicken Cookbook Part 11

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 k.n.o.b 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 embarra.s.sed 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 b.u.t.termilk 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 ca.s.serole 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 m.u.f.fin 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 m.u.f.fin 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 b.u.t.ter 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 b.u.t.tered baking sheet, tucking dough tip under frank. Arrange "whiskers" fanned out. Brush with melted b.u.t.ter. 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 b.u.t.tER 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 b.u.t.ter. 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 b.u.t.ter?

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 b.u.t.ter 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 b.u.t.ter 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 b.u.t.ter 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 coa.r.s.ely. 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 c.u.min 1 teaspoon salt 8 taco sh.e.l.ls 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 sh.e.l.ls 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 subst.i.tuting boneless skinless chicken b.r.e.a.s.t.s. If you want to make that subst.i.tution, 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 b.u.t.ter 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 b.u.t.ter 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.