Tag Archives: Cornell BBQ Chicken

Patti Battley & the Seneca Falls Farm Market .::. Healthy Cooking with your Friendly Italians #51

Patti Battley of Seneca County Cornell Cooperative Extension is in-studio to talk about everything going on at the Seneca Falls Farmers Market this summer.

Recipes mentioned in this episode:

Cornell Chicken BBQ Sauce

Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.

Recipe for BBQ Sauce (enough for 10 halves):

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and
stir. The recipe can be varied to suit individual tastes.

Dr. Robert C. Baker, creator of chicken nuggets and Cornell Chicken Barbecue Sauce, passed away at age 84 on March 13, 2006.

Couscous and Radish Salad

1¼ cups water
1 cup couscous, uncooked
½ tsp lemon zest
1/3 cup lemon juice
2 Tbsp water
1 Tbsp olive oil
1 clove garlic, crushed
2 cups radishes, trimmed and quartered
½ cup fresh parsley
1/3 cup fresh mint, or 1 Tbsp dried
2 Tbsp scallions, thinly sliced
1. Bring 1¼ cups of water to a boil. Stir in couscous.
Cover, remove from heat, transfer to serving bowl,
and set aside for 15 minutes. Fluff with fork, then set
aside again.
2. Combine lemon zest, lemon juice, 2 Tbsp water, olive
oil, and garlic. Stir vigorously and set aside.
3. Mince radishes, parsley, and mint. Transfer to bowl
with couscous and toss. Add dressing and toss again.
4. Sprinkle with sliced scallions and serve.

Creamed Spinach

20oz baby spinach, washed
2 Tbsp butter
1 onion, diced
2 cloves garlic, minced
3-4 Tbsp all purpose flour
2 cups skim milk
½ tsp nutmeg
¼ tsp salt
1. Cook the spinach in a pot of boiling water for just one
minute, and transfer to a cold water bath to stop the
cooking. Squeeze out the excess water from the leaves.
Chop spinach and set aside.
2. Melt the butter in a saucepan. Add the garlic and onion,
and cook until just soft. Add the flour, stirring it
together to form a paste. Slowly whisk in the milk and
cook until slightly thickened. Add salt.
3. Add sauce to the spinach, stir and serve.