Books: The Perdue Chicken Cookbook
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Mitzi Perdue >> The Perdue Chicken Cookbook
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Nutritional Figures Per Serving
Calories 387. Protein 41 grams. Carbohydrate 12 grams. Fat
19 grams. Cholesterol 109 mg. Sodium 142 mg.
TANDOORI CORNISH HENSServes 4
Fresh Cornish game hens contain even less fat and fewer
calories than larger poultry and are close in size and
flavor to the chickens traditionally used for India's
Tandoori Chicken. If you want a barbecue version of this,
using chicken breasts, look for "Boneless Breasts Tandoori"
in Chapter Five.
2 fresh Cornish game hens
1/3 cup plain yogurt
2 tablespoons vegetable oil
2 tablespoons lime juice
1 tablespoon curry powder
2 cloves garlic, minced
2 teaspoons minced fresh gingerroot
1 teaspoon grated lime peel
1 teaspoon chili powder
1 teaspoon paprika
With sharp knife or poultry shears, cut hens lengthwise in
half. Remove and discard any visible fat from cavities.
Place hens in large shallow baking dish. In small bowl,
stir together remaining ingredients; brush on all sides of
hens. Cover; refrigerate several hours or overnight to
marinate.
Preheat oven to 400oF. Place hens on rack in shallow
baking pan; brush with marinade. Bake 15 minutes. Reduce
oven temperature to 350oF; bake 20 to 25 minutes longer or
until chicken is tender and juices run clear with no hint
of pink when thigh is pierced with a fork.
Nutritional Figures Per Serving:
Calories 384. Protein 36 grams. Carbohydrate 4 grams. Fat
24 grams. Cholesterol 111 mg. Sodium 124 mg.
TARRAGON ROASTED CHICKENServes 4
Make a light, clear pan gravy for chicken by removing fat
from drippings and using cornstarch instead of flour to
thicken; 1 tablespoon cornstarch = 2 tablespoons flour.
1 whole chicken (about 3 pounds)
3 tablespoons unsalted margarine
1 tablespoon minced fresh tarragon or 1-1/2 teaspoons dried
1/8 teaspoon ground pepper
4 sprigs fresh parsley
2 cloves garlic, peeled
1 cup low-sodium chicken broth
2 tablespoons dry white wine
1 tablespoon cornstarch
Remove and discard any visible fat from cavity of chicken.
Remove giblets. Preheat oven to 350oF. In small saucepan,
over medium heat, melt margarine; stir in tarragon and
pepper. Place parsley and garlic in cavity of chicken; tie
legs together. Place chicken, breast-side up, in roasting
pan; brush with tarragon mixture. Roast, brushing
occasionally with remaining tarragon mixture, for about 1
1/2 hours or until juices run clear with no hint of pink
when thigh is pierced. Remove chicken to serving platter;
keep warm.
Pour pan drippings into measuring cup. Allow to stand
several minutes until clear fat drippings separate from
chicken juices; discard fat drippings. Return chicken
juices to roasting pan; add broth. In cup, blend wine and
cornstarch; stir into roasting pan. Over medium heat,
bring to a boil, stirring up brown bits from bottom of pan;
boil 1 minute. Serve gravy with chicken.
Nutritional Figures Per Serving
Calories 407. Protein 39 grams. Carbohydrate 3 grams. Fat
25 grams. Cholesterol 122 mg. Sodium 124 mg.
THYME THIGHSServes 4
Wine is a flavor bargain, if you're counting calories. The
alcohol calories in this recipe will evaporate away, but
the flavor of the wine remains.
6 chicken thighs
2 tablespoons flour
1/8 teaspoon ground nutmeg
1/8 teaspoon Cayenne pepper
2 tablespoons vegetable oil
1 tablespoon fresh, minced thyme or 1 teaspoon dried
1/2 cup dry white wine
Remove skin from thighs and trim visible fat. On wax
paper, combine flour, nutmeg, and pepper. Coat thighs with
flour mixture. Heat oil in large skillet over medium-high
heat. Add thighs and cook 10 to 15 minutes or until
lightly browned, turning once. Sprinkle thyme on chicken
and pour wine on top. Cover, reduce heat to medium low and
cook 30 minutes or until chicken is tender.
Nutritional Figures Per Serving
Calories 235. Protein 24 grams. Carbohydrate 4 grams. Fat
13 grams. Cholesterol 71 mg. Sodium 66 mg.
CRUNCHY BAKED DRUMSTICKSServes 4
The grated lemon peel and the pepper can minimize the need
for salt in this recipe. If you're on a low salt diet,
skip the salt.
6 chicken drumsticks
1 egg white, lightly beaten
2 tablespoons lowfat milk
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 cup crunchy nut-like cereal nuggets or bran flakes,
crushed (Grapenuts)
1 teaspoon grated lemon peel
Vegetable cooking spray
Preheat oven to 350oF. In shallow bowl, beat together egg
white, milk, salt and pepper. On waxed paper, combine
cereal and lemon peel. Roll drumsticks evenly in egg white
mixture, then in cereal mixture, turning to coat well.
Spray a rectangular baking dish or cookie sheet with
vegetable cooking spray. arrange drumsticks in dish in a
single layer. Bake 50 to 60 minutes or until cooked
through and golden.
Nutrition Figures per Serving
Calories 294. Protein 26 grams. Fat 10 grams. Carbohydrate
25 grams. Sodium 535 mg. Cholesterol 74.
CAPE COD CHICKEN BREASTSServes 4
The cranberries called for in this recipe are available in
your supermarket produce section from September through
November. If you want to have cranberries available for
use at another time of the year, buy them when they're
available and then freeze them in the bag they came in, but
enclose that bag in a freezer bag so the berries are double
wrapped. They'll stay in good condition for about nine
months.
4 chicken breast halves
ground pepper to taste
1 to 2 tablespoons vegetable oil or margarine
1 medium onion, finely chopped
1-1/2 cups fresh or frozen, thawed cranberries
3/4 cup orange juice
2 to 3 tablespoons sugar
1 teaspoon grated fresh orange peel
pinch nutmeg
Removed skin, and season chicken on both sides with pepper.
In a large skillet, over medium-high heat, heat oil. Add
chicken breasts and cook for 4 to 5 minutes per side until
golden brown. Add onion; cook 2 minutes longer, stirring
often. Add cranberries, orange juice, sugar, orange peel
and nutmeg. Stir to scrape up bits from bottom of skillet;
bring to a boil. Reduce heat to medium-low; cover and cook
20 to 25 minutes longer or until chicken is tender and
cranberries are soft, stirring occasionally. Remove
chicken to warm platter; keep warm. Transfer cranberry
mixture from skillet to food processor or blender; cover
and puree until almost smooth. To serve, pour sauce over
chicken.
Nutrition Figures per Serving
Calories 514. Protein 48 grams. Fat 26 grams. Carbohydrate
20 grams. Sodium 144 mg. Cholesterol 145 mg.
MEDITERRANEAN CHICKEN BREASTSServes 4
Fresh garlic, stored in a cool, dry place will last about
as long as a fresh onion. If the cloves start to sprout,
you can still use them, but they won't be quite as
flavorful.
4 chicken breast halves
1 to 2 tablespoons olive oil
ground pepper to taste
1/2 cup dry red wine
4 fresh or canned plum tomatoes, seeded and coarsely
chopped
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 cup pitted black olives, cut in half
1/4 cup minced, fresh parsley
Remove skin from chicken breasts. In a large skillet, over
medium heat, heat 1 tablespoon oil. Add chicken breasts
and cook for 5 minutes until golden, turning once. Add
more oil if necessary. Stir in wine, tomatoes, garlic,
basil and marjoram; bring to a boil. Reduce heat to low;
cover and simmer 20 to 25 minutes or until chicken is
almost cooked through. Uncover; increase heat to medium-
high and cook 5 minutes longer or until liquid is reduced
by one-third. Stir in olives and parsley; heat through.
Nutrition Figures per Serving
Calories 480. Protein 48 grams. Fat 30 grams. Carbohydrate
4 grams. Sodium 276 mg. Cholesterol 145 mg.
INDONESIAN CHICKEN KEBOBS WITH CURRIED YOGURT DIP Serves
4
You can use bottled lime juice in this recipe, but it lacks
the spark that fresh lime juice has. Also, you can lower
the sodium content still further by using light soy sauce.
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon brown or white sugar
1 garlic clove, crushed
4 boneless, skinless chicken breast halves
1 cup plain lowfat yogurt
1/4 cup chopped scallions
1 tablespoon curry powder
1 teaspoon oriental sesame oil, optional
In a shallow bowl, combine lime juice, soy sauce, vegetable
oil, sugar and garlic; mix well. Add chicken, turning to
coat with marinade. Cover and refrigerate 1 hour.
Meanwhile, in small bowl, combine yogurt, scallions, curry
powder and sesame oil. Cover and refrigerate until ready
to use.
Remove chicken from marinade and cut into 3/4-inch cubes;
reserve marinade. On each of 10 to 12 skewers, thread 4 to
5 chicken cubes. Preheat broiler. Place skewers in
broiler pan; broil 4 inches from heat source 8 to 10
minutes until cooked through, turning once and brushing
occasionally with marinade. Serve kebobs with curried
yogurt dip.
Nutrition Figures per Serving
Calories 234. Protein 35 grams. Fat 6 grams. Carbohydrate 8
grams. Sodium 645 grams. Cholesterol 82 mg.
POACHED CHICKEN IN CREAMY LEMON SAUCEServes 4
I'm fond of this recipe because the texture is creamy and
it doesn't use cream.
4 boneless, skinless, chicken breast halves
1/4 teaspoon ground pepper
1/2 cup chicken broth
1/4 cup white wine
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 cup lowfat milk
1-1/2 tablespoons cornstarch
1 tablespoon Dijon mustard
2 tablespoons minced, fresh parsley, optional
Season chicken with pepper. In a large, deep skillet over
medium-high heat, combine broth, wine, lemon juice and
lemon peel; bring to a boil. Add chicken; reduce heat to
medium-low. Cover and simmer 12 to 15 minutes or until
chicken is cooked through. Transfer chicken to a warm
serving plate and keep warm.
In a small bowl, blend milk, cornstarch and mustard until
smooth; stir into simmering liquid in skillet. Increase
heat to medium; cook until mixture boils and thickens,
stirring constantly. Return chicken to skillet; coat well
with sauce. Sprinkle with parsley, if desired.
Nutrition Figures per Serving
Calories 205. Protein 34 grams. Fat 4 grams. Carbohydrate 7
grams. Sodium 201 Cholesterol 84 mg.
CHICKEN AND BELL PEPPER SAUTEServes 4
This recipe is prettiest when made with red, green, and
yellow bell peppers. However, your supermarket may not have
the red and yellow ones available, in which case,
substitute green ones. Incidentally, red bell peppers
started out as green bell peppers, but as they matured,
their color changed from green to red.
4 boneless, skinless chicken breast halves
1 teaspoon ground cumin
1 teaspoon dried oregano
ground pepper to taste
1 to 2 tablespoons olive oil
1 clove garlic, minced
1 small red bell pepper, cut into thin strips
1 small green bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
Place chicken breasts between sheets of plastic wrap and
pound to 1/4 inch thickness. Sprinkle both sides of
chicken with cumin, oregano and pepper to taste, pressing
to make seasonings adhere.
In large skillet, over medium-high heat, heat oil. Add
chicken; saute 1 to 2 minutes per side or until almost
cooked through. Remove chicken to warm platter; keep warm.
Add garlic and pepper strips to drippings in skillet; stir-
fry one minute. Reduce heat to medium-low; cover and cook
3 minutes or until peppers are tender-crisp. Return
chicken to skillet, spooning pepper mixture on top. Cover
and cook 3 to 5 minutes longer until vegetables are tender
and chicken is completely cooked through.
Nutrition Figures per Serving
Calories 209. Protein 32 grams. Fat 7 grams. Carbohydrate 3
grams. Sodium 91 grams. Cholesterol 79 mg.
CHICKEN NORMANDYServes 4
If they're available, choose Rome Beauty apples for this
recipe. Romes have a somewhat flat, mealy taste when eaten
raw, but their flavor develops a wonderful richness when
cooked. They're available from October until early Summer.
The Golden Delicious, the Cortland, the Jonathan, and the
Granny Smith are also good for baking. The Red Delicious
apples, by the way, are only fair for cooking.
1 chicken, cut in serving pieces (about 3 pounds)
Ground pepper to taste
vegetable cooking spray
2 medium apples, cored and sliced
1 large onion, sliced
1/2 cup apple cider or juice
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
2 teaspoons brown sugar
1/4 teaspoon ground allspice
Preheat oven to 350F. Sprinkle chicken pieces with pepper
to taste.
Spray 13 by 9-inch baking dish with vegetable cooking
spray. Arrange chicken in baking dish; scatter apple and
onion slices around and on top of chicken. In cup, combine
cider, lemon juice, oil, sugar and allspice; pour over
chicken. Bake, uncovered, for about 1 hour or until
chicken is cooked through and apples are tender, turning
pieces once during cooking and basting occasionally with
drippings. To serve, remove chicken from pan juices and
spoon apples and onions on top.
Nutrition Figures per Serving
Calories 609. Protein 44 grams. Fat 39 grams. Carbohydrate
20 grams. Sodium 166 mg. Cholesterol 174 mg.
BALSAMIC CHICKEN AND MUSHROOMSServes 4
If you can find balsamic vinegar, buy it! I've included
red wine vinegar in case you can't find balsamic vinegar,
but the balsamic vinegar is terrific in this recipe, and
it's worth having on hand for salad dressings afterwards.
1 chicken, cut in serving pieces (about 3 pounds)
Ground pepper to taste
paprika
1-1/2 to 2 tablespoons olive oil, divided
2 tablespoons chopped shallots or scallions
2 cups sliced fresh mushrooms (about 1/2 pound)
1/2 cup chicken broth
2 tablespoons balsamic or red wine vinegar
Preheat oven to 350F. In large baking dish, place
chicken, skin-side up; brush with 1/2 to 1 tablespoon oil
and sprinkle with pepper and paprika to taste. Bake 40
minutes. Pour off and discard pan juices.
Meanwhile, in medium skillet over medium-high heat, heat
remaining oil. Add shallots; saute 2 minutes until
slightly softened. Stir in mushrooms; cook 2 minutes
longer until lightly browned, stirring constantly. Add
broth and vinegar; reduce heat to medium, and cook 3
minutes or until mushrooms are tender and liquid is
slightly reduced. Pour mushroom mixture over chicken; bake
20 to 25 minutes longer until chicken is cooked through,
basting occasionally with pan drippings. Serve chicken
with mushroom sauce.
Nutrition Figures per Serving
Calories 568. Protein 44 grams. Fat 41 grams. Carbohydrate
3 grams. Sodium 290 mg. Cholesterol 174 mg.
HARVEST CHICKEN DINNERServes 8
Acorn squash is high in vitamin A. A single serving will
more than meet your Recommended Daily Allowance for this
vitamin.
1 whole roaster (about 6 pounds)
1/2 cup white wine
1/4 cup brown sugar
2 tablespoons cider vinegar
1 tablespoon vegetable oil
2 teaspoons dried rosemary leaves, crushed
1 teaspoon Worcestershire sauce
2 large acorn squash
Preheat oven to 350oF. Remove and discard and visible fat
from roaster cavity. Remove giblets. Tie drumsticks
together and fold wings back. Place chicken in roasting
pan. In small bowl, combine wine, sugar, vinegar, oil,
rosemary, Worcestershire; brush mixture on roaster,
covering entire surface. Roast chicken 45 minutes.
Meanwhile, cut squash into quarters; remove seeds. After
45 minutes cooking time, arrange squash in roasting pan
around chicken; fill cavities with a little rosemary
mixture. Roast chicken, basting occasionally 1 1/4 to 1
3/4 hours longer (depending on weight) or until juices run
clear with no hint of pink when thigh is pierced.
To serve, slice chicken with degreased pan juices and
accompany with squash.
Nutrition Figures per Serving
Calories 574. Protein 49 grams. Fat 31 grams. Carbohydrate
24 grams. Sodium 162 mg. Cholesterol 153 mg.
CAJUN SPICED ROASTER 8
If roasters aren't available in your area, you can use a
regular whole chicken, adjusting the cooking time.
However, roasters are juicier and tenderer and more
flavorful, so if you've got a choice, go for a roaster.
1 whole roaster (about 6 pounds)
1 to 1-1/2 tablespoons dried thyme
2 teaspoons ground black pepper
1 teaspoon salt
1/2 to 1 teaspoon Cayenne pepper
1 clove garlic, minced
2 celery ribs, sliced (leaves included)
1 onion, quartered
1/4 cup parsley sprigs
1/2 lemon
1 tablespoon vegetable oil
Preheat oven to 350F. Remove and discard any visible fat
from roaster cavity. Remove giblets. Rub roaster inside
and out with lemon; brush oil evenly over skin.
In small bowl, combine thyme, black pepper, salt, red
pepper, and garlic. Rub some of mixture into cavity of
roaster; stuff with celery, onion and parsley. Skewer or
tie cavity closed and fold back wings. Rub remaining herb
and spice mixture evenly into skin of roaster, covering
entire surface.
Place chicken in roasting pan. Roast 2 1/4 to 2 3/4 hours
(depending on weight)or until juices run clear with no hint
of pink when thigh is pierced. Baste occasionally with pan
drippings.
To serve, remove celery, onion and parsley from cavity of
roaster; discard. Skim fat from pan drippings and discard;
reserve pan juices. Slice roaster and serve with pan
juices.
Nutrition Figures per Serving
Calories 478. Protein 49 grams. Fat 29 grams. Carbohydrate
3 grams. Sodium 473. Cholesterol 153
Chapter Four$Chicken For Children
This chapter is going to be about cooking for and by
kids, but I got the idea for it when I was thinking about
something entirely different. I was idly wondering, "When
is Frank the absolute happiest and most content?" Part of
me instantly wanted to answer, "When working, of course."
I believe that for him business is pleasure. If it's a busy
time, he'll happily get along for weeks at a time on four
hours sleep and work the rest except for meals. When it
gets really busy, I've seen him get by on two hours$and
still relish the work.
But there are certainly other things he enjoys. He's
an avid baseball fan and the best Father's Day gift I think
he ever got was tickets to go to one of the Oriole games
with his son Jim and grandson Ryan. He also loves dancing
(his nickname years ago used to be "twinkle toes").
Still, I think the time that he looks the most relaxed
and content and generally pleased with life is when the
four children and twelve grandchildren are here. They're
scattered from Maine to Virginia, so we don't get them
often, but when we do, it's an occasion. And it's one when
I want to have food that I can count on the kids' liking.
Here are some of the principles of cooking for young
children that I've learned from the Perdue home economists
and from Cooperative Extension. I'm guessing that if you
have kids, you know their preferences pretty well, but if
you're entertaining other kids, these tips may come in
handy.
_Finger foods such as chicken nuggets are always a
hit. I keep a carton or two on hand for a never-fail snack
food for kids$or grown-ups.
_Young children often prefer uncomplicated tastes.
While some may go for elaborate sauces, it's safest to cook
chicken by quickly sauteing it in your frying pan, and then
have any of the grown-up's sauces available for the kids to
use as an optional dip.
_Avoid highly seasoned foods for kids unless you know
they're used to them.
_Frequently young children like uniform textures.
Casseroles with hard and soft textures would be riskier
than, say, a straightforward boned chicken breast.
_Pieces cut from a cooked Cornish hen can be a real
treat for a small child. He or she eats the child-size
portion, breast or leg, while the grown-ups eat regular
size broiler breast or drumsticks.
_My friends in Cooperative Extension tell me that the
latest scientific research suggests thinking of a balanced
diet in terms of several days rather than just a rigid 24-
hour period. That means that if one of the kids in your
care goes on a chicken-eating jag or a peanut butter jag or
a not-eating jag, don't worry; it's ok as long as in the
course of several days he or she is
getting a balanced diet. Knowing this can make meal time a
lot more relaxed.
Cooking with school age kids can be a lot of fun, as
long as it's presented as a treat instead of a chore. You
might, for a start, get them involved in planning the
week's menu. I know some families who allow each child to
pick the main dish for one meal a week. Older children
actually get to cook their choice. My daughter-in-law, Jan
Perdue, suggests getting kids to pick out meals with an
ethnic or international theme so that mealtime is a time to
explore other cultures as well as a time to eat.
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 knob 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 embarrassed 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 buttermilk 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.
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