Northwest NEWS

August 30, 1999

Home & Garden

Dining In: An Old-Fashioned Labor Day

Spicy Grilled Chicken

   7 boneless skinless chicken breast halves, all visible fat removed
Marinade:
   1 small onion, finely chopped
   2-3 Tbsp fresh lime juice
   2 Tbsp. olive oil
   1-2 Tbsp. finely chopped fresh cilantro
   1 small clove garlic, crushed
   1/2 tsp. chili powder
   Pepper to taste

   In an airtight plastic bag, combine all marinade ingredients. Rinse chicken and pat dry with paper towels. Add to marinade and turn to coat. Seal and refrigerate for 2 to 3 hours, turning occasionally. Preheat grill to medium-high or preheat broiler. Grill chicken or broil it about 6 inches from heat for 6 to 7 minutes on each side or until no longer pink in center. Makes 7 servings.

baked beans

Old-Fashioned Baked Beans

   1 lb. white pea or navy beans
   2 medium onions, sliced
   1/4 c. molasses
   2 Tbsp. tomato paste or 1/2 c. ketchup
   1 Tbsp. packed brown sugar
   1 Tbsp. vinegar
   1 tsp. salt
   1/2 tsp. dry mustard
   1/4 tsp. black pepper or red pepper flakes
   4 c. hot water

   Rinse beans, discarding any discolored ones. In a large saucepan, soak beans overnight; drain. Add water to cover by at least 2 inches, bring to a boil and simmer for 30 minutes; drain. In bean pot, spread onion slices. Mix molasses, tomato paste, sugar, vinegar, salt, mustard, and pepper; pour into casserole. Add drained beans and hot water. Cover and bake in 250-degree oven for 6 hours; uncover and bake for 1 hour longer, adding enough water as necessary to keep beans covered. Makes 8 servings.

Buttered Corn-On-The-Cob

   Butter and season each ear of corn, wrap in several layers of aluminum foil, and barbeque on the grill over glowing coals for 20-30 minutes, or until thoroughly heated, turning occasionally. To make it even more special, prepare corn-on-the-cob with one of the savory butters below:

Parsley Butter
   1/2 c. butter, softned
   1/8 tsp. white pepper
   2 Tbsp. finely chopped parsley or 2 tsp. dried parsley

Herb Butter
   1/2 c. butter, softened
   1 tsp. ground thyme
   1/4 tsp. minced roasted garlic

Three-Lemon Butter
   1/2 c. butter, softened
   1 Tbsp. lemon juice
   1 tsp. lemon zest
   1 tsp. lemon pepper

   For each recipe, place all ingredients in small mixing bowl and beat with electric mixer until smooth and well-blended. Transfer to small serving bowl and refrigerate until firm.

Chocolate Sauce Cake

   2 c. all-purpose flour
   2/3 c. baking cocoa
   1 1/4 tsp. baking soda
   1/2 tsp. baking powder
   1/2 tsp. salt
   1 3/4 c. granulated sugar
   1/2 c. butter, softened
   1/4 c. unsweetened applesauce
   2 tsp. vanilla extract
   2 eggs
   1/4 c. water
   3/4 c. undiluted evaporated skimmed milk

   Combine flour, baking cocoa, baking soda, baking powder, and salt in medium bowl. Beat sugar, butter, applesauce, and vanilla in large mixer bowl until creamy. Add eggs and water, beat well. Add dry ingredients and evaporated skimmed milk; beat until well-blended. Spread into greased and floured 13x9 inch baking pan. Bake in preheated 350-degree oven for 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 20 minutes. Spread with chocolate sauce, serve warm or cool completely.

Chocolate Sauce

   Combine 1/4 c. granulated sugar, 1/4 c. undiluted evaporated skimmed milk, 3 Tbsp. baking cocoa, and 3 Tbsp. corn syrup in medium saucepan over medium heat. Cook until mixture comes to a boil, stirring constantly. Boil for two minutes, stirring constantly. Remove from heat, stir in 2 tsp. butter and1/2 tsp. vanilla extract. Cool slightly.