Spicy Mexicali Drumstick

8 chicken drumsticks (about 1 ¼ pounds)
1/3 cup non fat buttermilk
¼ teaspoon red pepper sauce
2/3 cup cornmeal
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon salt
2 teaspoons vegetable oil Casera Sauce, if desired

Casera Sauce
1 medium tomato, finely chopped (about ¾ cup)
1 small onion, chopped (about ¾ cup)
2 teaspoons chopped fres cilantro or parsley
2 teaspoon lemon juice
¾ teaspoon chopped fresh or ¼ teaspoon dried oregano leaves
1 small clove garlic, crushed
1 canned green chili or jalapeno chili, seeded and finely chopped
Mix all ingredients.

Heat over to 400°. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Remove skin and fat from chicken. Mix buttermilk and pepper sauce in medium bosl. Mix cornmeal, cumin, chili powder and salt in large plastic bag. Dip chicken into buttermilk mixture, then shake in bag to coat with cornmeal mixture. Place in pan. Drizzle 2 teaspoons oil over chicken. Bake uncovered 40 to 45 minutes or until juice is no longer pink when centers of thickest pieces are cut. Serve with Casera Sauce. 4 servings

Source: “Great Tasting Chicken” Betty Crocker

Carribean Chicken Stew

3 tbsps. cooking oil
3 cloves garlic, minced
1 small onion, minced
3 medium tomatoes, sliced
½ chicken, cut to serving portions salt and pepper to taste
2 Maggi Chicken Cubes
2 ears sweet corn, cut into 2-in. piece
2 medium sweet potatoes, quartered
1 medium carrot, peeled and sliced into ¼-in. rounds
100 g. chicharo or Baguio beans
2 jalapeno chilis chopped green onions or chives

Heat oi, and sauté garlic, onions, and tomatoes. Add chicken, seasonings to taste Maggi cubes and 4 cups water. Bring to boil, lower heat and add corn. Simmer 15 minutes, then add potatoes and carrots. Continue simmering until cooked, adding beans and chilis last. Sprinkle top with green onions just before serving. Serves 4. ‘ Nestle Homemaker

Oven-barbecued Chicken Wings

12 chicken wings (about 2 pounds)
Hoisin-Ginger Marinade (below)
Cut each chicken wing at joints to make 3 pieces; discard tips. Cut off and discard excess skin. Place chicken in shallow glass or plastic dish. Prepare Hoisin-Ginger Marinade.

Pour marinade over chicken; turn to coat with marinade. Cover and refrigerate 1 hour.

Heat oven to 450°. Place chicken with marinade in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 30 minutes. Reduce oven temperature to 375°. Turn chicken. Bake about 20 minutes longer or until no longer pink in center. 4 servings.

Hoisin-Ginger Marinade
¼ cup ketchup
1 tablespoon sugar
1 tablespoon hoisin sauce
1 teaspoon finely chopped gingerroot
2 teaspoons reduced-sodium soy sauce
¼ teaspoon salt
2cloves garlic, finely copped
Mix all ingredients.

Source: “Great Tasting Chicken” Betty Crocker

Tahitian Pork

3 tablespoon cornstarch
2 tablespoons soy sauce
2 lb. lean pork, cut into 1-inch cubes
1 tablespoon oil
1 can (15-1/4 oz.) Del Monte
Pineapple Chunks in its Own Juice
1/3 cup cider vinegar
¼ cup firmly packed brown sugar
1 tsp. garlic salt
¼ cup water
½ head cabbage, shredded

Combine 2 tablespoons cornstarch with soy sauce. Toss with meat until all pieces are coated. Brown in hot oil, drain. Drain pineapple reserving juice. Add reserved juice, vinegar, sugar and garlic salt to meat. Bring to boil, reduce heat. Cover and simmer 45 minutes. Dissolve remaining 1 tablespoon cornstarch in water; add to meat. Cook, stirring constantly, until thickened and translucent. Add pineapple; heat through. Serve on bed of cabbage. Makes 6 servings.

Source: Casserole & Other Dish Meals

Broiled Oriental Turkey Slices

3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 teaspoon finely chopped gingerroot
or ¼ teaspoon ground ginger
2 green onions, sliced
2 cloves garlic, crushed
1 pound turkey breast slices

Mix all ingredients except turkey breast slices in glass bowl or plastic bag. Add turkey; turn to coat with marinade. Cover bowl or seal bag tightly. Refrigerate at least 4 hours. Remove turkey slices from marinade. Set over control to broil. Place turkey on rack in broiler pan. Broil turkey 4 inches from heat about 7 minutes, turning once, until no longer pink inside. 4 servings.

Source: “ Eating Quick and Healthy “ Betty Crocker

Chicken Breast with Mushrooms

1-1/2 cups button mushrooms
Butter or olive oil
MaggEvai savor
2 large chicken breast, deboned and halved
1 tsp. oregano
1 tsp. basil
1 Maggi chicken cube, crushed
Salt and pepper to taste
2 tbsp. cornstarch
½ cup Carnation evaporated milk

Cut mushrooms in half if they are big. Sauté heated butter or olive oil. Sprinkle with few dashes of magi savor to taste. Remove to a small bowl.

Rub chicken breast with oregano, basil, maggi cube, salt and pepper to taste. In same skillet, heat 1-2 tbsp. butter or olive oil; cook chicken breast until juices run clear, turning once about 8-10 minutes. Remove chicken to 4 dinner plates.

In a small bowl, dissolve cornstarch in ½ cup water and carnation evaporated milk. Pour on same skillet; cook stirring until thickened. Stir in sautéed mushrooms. Heat through and spoon mixture over chicken. Serve with rice.

Makes 4 servings.

Lemon-Ginger Trifle with Apricots

¼ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 ¼ cup water
1 teaspoon grated lemon peel
¼ cup lemon juice
2 teaspoon margarine
1 ½ teaspoons grated gingerroot or ½ teaspoon ground ginger
¼ package (5.2-ounce size) whipped topping mix (1 envelop)
8 cups 1-inch cubes angel food cake
6 lare apricots, thinly sliced

Mix suar, cornstarch and salt in 2-quat saucepan. Gradually stri in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in lemon peel, lemon juice, mararine and ginger-root. Press plastic wrap or waxed paper onto surface. Refrigerate about 4 hours or until chilled.

Prepare topping mix as directed on package, using skim milk. Fold lemon mixture into whipped topping.

Place one-third of the cake cubes in large clear glass bowl. Spread on-third of the lemon mixture over cake cubes. Top with one-third of the apricots. Repeat twice. Cover and refrigerate up to 8 hours.

8 servings.

Source: Eating Quick and Healthy Betty Croker