Chicken Bentonville from Chef Bubba

Today's recipe is from Chef Bubba and friends, A Collection Of Recipes From Friends, Family and Sam's Associates (Sam's Clubs). I bought the book because there is a blurb on the cover saying "Includes Sam Walton's favorite recipes". It turns out there are only two recipes submitted by Helen Walton. Chef Bubba has a section of recipes called "Recipes Sam would have liked." Chef Bubba was recruited personally by Sam Walton to be the consulting chef for Sam's Club.
Here is his recipe for Chicken Bentonville. The city of Bentonville is of course the home office of Wal-Mart my beloved :) employer.

Chicken Bentonville
3 cups pineapple juice
1 cup Yoshida's Gourmet sauce
2 cups honey
2 tablespoons Tone's crushed red pepper
1 tablespoon Tone's lemon pepper
2 tablespoons Tone's dried parsley flakes
1/4 cup Dijon mustard
2 tablespoon crushed garlic
1/2 cup salad oil
1 teaspoon Crystal hot sauce

1 package Tyson boneless/skinless chicken breast, thawed and drained (by the amount of marinade this must mean a big bag of chicken)

Combine all ingredients except chicken in a plastic 5-quart bowl. Heat for 4 to 5 minutes in a microwave and mix thoroughly.

Serving Suggestions:

1. Marinate chicken for at least three hours, overnight is best. Grill and serve with saute of red and green peppers, onions and carrots.

2. Using the same marinade, prepare kabobs of chicken cubes, peppers and onions.

3. Cut chicken into 1 ounce cubes, marinate and broil for 4 to 6 minutes. Place in chafing dish with 2 cups marinade, slightly thickened with corn starch and chunks of pineapple to extend.

Frankfurter Friday- Hot Dog Creole

Well here it is Friday again and I haven't posted during the week. I admit I am even getting a little sick of hot dog recipes. Next week I will really try to post something else during the week.
There really isn't anything creole about this recipe, but it is frugal. It also seems like kids would like it. It was in an old Lea & Perrins magazine advertisement.

"Creole" Franks
1 tablespoon oil
1 pound beef frankfurters, cut into 1/2 inch pieces
1 can (15 oz.) tomato sauce
1 can (12 oz.) vacuum packed corn with red and green sweet peppers
1 tablespoon instant minced onion
2 teaspoons Lea & Perrins Worcestershire Sauce
1/2 teaspoon majoram leaves, crumbled
1/4 teaspoon salt
1 package (8 oz.) elbow macaroni
In a large skillet heat oil. Add frankfurters; cook, stirring frequently, until brown, about 5 minutes. Add tomato sauce, corn, onion, Worcestershire sauce, marjoram and salt. Bring to boiling point. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Meanwhile, cook macaroni as label directs; drain. Serve sauce over macaroni. Sprinkle with grated American cheese, if desired. Yield: 6 portions

Frankfurter Friday- Frankfurters in Crust

This is yet another retro recipe card with wretched photography. I don't think any one would be serving the franks in crust with franks and potatoes. The menu suggestion on the back was Frankfurters in a Crust, Waldorf Salad, Creamed Spinach and Strawberry Sundaes. A photo of the bowl of salad or even the creamed spinach would have made a more appealing card. Not surprisingly, this recipe is from the Budget Dishes section.

Frankfurters in Crust

8-ounce package refrigerated quick crescent rolls
1/3 cup mustard-pickle relish
6 frankfurters
2 tablespoon evaporated milk
1 tablespoon sesame seeds
Preheat oven to 375 degrees. Unroll crescent rolls to a rectangular shape, pressing seams together. Spread relish over pastry, leaving a 1-inch border all around. Place frankfurters in rows of three down center of pastry; bring sides of dough together over frankfurters and press to seal; press ends of dough to seal. Place seam side down, on an ungreased baking pan. Perforate top of crust with the tines of a fork; brush with evaporated milk; sprinkle with sesame seeds. Bake 15 to 20 minutes -until golden brown. Slice crosswise to serve. Serves 3 to 4.
Recipe card: 1973 Curtin Publication, Inc.