Caldwells Cookbook

Teriyaki Marinade
1 3/4 cups water
1 cup soy sauce
1 cup light brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

4 5-ounce skinless chicken breast fillets
4 canned pineapple slices
8 slices Swiss cheese
4 hamburger buns
4 teaspoons mayonnaise
4 tomato slices
1/2 cup shredded iceburg lettuce

1- Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.
2- Cover the chicken breast fillet with plastic wrap and pound on it with a kitchen mallet so that it is about 1/2 inch thick. The fillet should be a little larger than the diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a plastic container with a lid, then drop the chicken in. Add enough teriyaki glaze to cover the chicken, but make sure you have some to marinate the pineapple slices. Seal up the container and pop it into the fridge for at least 4 hours, but not more than 10 hours. Put the pineapple slices into another container and chill it in the refrigerator for the same time as the chicken.
3- When you are ready to make your sandwich, preheat the barbecue to medium heat.
4- Start grilling the chicken breast first. Cook the chicken for 4-6 minutes per side or until it's done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook- about 3-4 minutes. You'll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken or the pineapple. The teriyaki contains sugar, which may char if grilled to long. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.
5- As the chicken is grilling toast the face of the top and bottom of the bun.
6- Build your sandwich by first spreading mayo on the top and bottom of the bun.
7- Stack the chicken breast on the bottom bun.
8- Arrange the tomato slices on the top chicken.
9- Stack the grilled pineapple on top of the tomato slices.
10- Add shredded lettuce on next, then finish the sandwich off with the top bun.

Dough
2 1/2 cups bisquick baking mix
4 tablespoons cold butter
1 heaping cup grated Cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder

Topping
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
pinch salt

1- Preheat oven to 400 degrees
2- Combine bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don't over mix.
3- Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
4- When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Makes a Dozen Biscuits

Scampi Sauce
3 Tablespoons butter
2 Tablespoons minced white onion
1/4 cup minced garlic (8-12 cloves)
1 1/2 cups Chablis wine (I substituted white cooking wine)
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
2 teaspoons minced fresh parsley
1 cup heavy cream

5-6 quarts water
16 ounces angel hair pasta
4 Tablespoons olive oil
12 chicken tenderloins
1/2 cup all purpose flour
1 green bell pepper, cut into bite-size strips
1 red bell pepper, cut into bite-size strips
1 yellow bell pepper, cut into bite-size strips
1 chopped red onion
2 teaspoons minced fresh parsley

1- Make scampi sauce by melting butter in a preheated pan over medium/low heat. Add 2 tablespoons minced white onion and saute for 2-4 minutes or until the onion begins to brown. if the butter begins to burn, turn down the heat. When the onion is beginning to brown, add the minced garlic and saute for another 30 seconds. Don't let the garlic burn. After about 30 seconds add the wine, salt, Italian seasoning, red pepper flakes, and black pepper, and bring mixture to a simmer. Simmer for approximately 15-18 min. or until the sauce has reduced by half. Add parsley and heavy cream and simmer uncovered for about 10 min. Do not let mixture reach a boil.
2- Bring 4 quarts of water to a boil in a large pot. Add the angel hair pasta and cook for about 4 minutes or until pasta is al dente, or mostly tender with a slight toughness. Drain the pasta in a colander or sieve when done, then hit it with some cold water to prevent sticking and to keep it from cooking further.
3- Preheat the oil in 2 large skillets over medium heat. Lightly salt and pepper the chicken tenderloins, then coat each one in the flour that has been measured into a large bowl. Arrange all of the coated tenderloins on a plate before sauteing 6 tenderloins in each pan. Cook the tenderloins for 3-5 minutes on one side or until golden brown.
4- When the chicken is brown on one side, slip each of the pieces, and move them to the side of the pans, then add an even amount of the sliced peppers and chopped red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4-6 minutes or until the chicken is browned and the veggies are beginning to brown on the edges.
5- Divide the scampi sauce in half and pour it over the chicken and other ingredients in each pan. Add 2 portions of pasta to each pan, then toss everything a bit and continue to cook for a couple minutes or until the pasta is heated through. Prepare each dish by serving equal amounts of pasta onto each of four plates. Use a spoon or tongs to add the peppers and onion on top of each pile of pasta. Arrange three chicken tenderloins onto the center of the pasta.
6- Sprinkle each plate with about 1/2 teaspoon of fresh parsley and serve it up with freshly grated Parmesan cheese if desired.

Makes 4 servings

2 eggs
1 1/4 cups buttermilk
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice

1- Preheat a skillet over medium heat. Coat pan with cooking spray.
2- Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.
3- Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer on medium speed until smooth.
4- Pour the batter in 1/3 cup ortions into the hot pan
5- When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1-3 minutes.
6- Flip the pancakes and cook other side for the same amount of time, until brown.

Makes 8-10 pancakes

1 16-ounce Velveeta Cheese
1 15-ounce can Chili (no beans, not chunky)
1 cup milk
1 teaspoon chili powder
1/2 teaspoon paprika
1 tablespoon lime juice
pinch of cumin
pinch of cayenne

Cut the velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes. Serve hot with tortilla chips for dipping.

Honey Mustard Dressing
2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon Mustard
pinch paprika
pinch salt

Batter
1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour

6-10 cups shortening or vegetable oil (amount required by fryer)
10 chicken tenderloins
1/2 cup flour

1-Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.
2- Heat shortening or oil in fryer to 350 degrees.
3- Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
4- When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7-9 minutes or until it's golden brown. Depending on the size of your fryer, you should be able to fry 3-4 tenderloins at a time. Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with honey mustard dressing on the side for dipping.

Serves 3