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Bourbon chicken on stove or grill

By ELLEN FOLKMAN
Published May 16, 2007

K. R. Taylor wanted a recipe for bourbon chicken like the kind found in Chinese restaurants. Mary Ann Drew shares a recipe that can either be prepared on the grill or on the stove.

William Heatherington wanted a recipe for filled cookies. Let's hope Theresa Roberge's submission will fit the bill.

Recipe wanted: Deborah Griswold is looking for a yeast bread recipe for cinnamon bread, preferably without raisins.

You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please include your full name, city and phone number.

ENTREE

Bourbon Chicken

For: K. R. Taylor of New Port Richey

From: Mary Ann Drew of Clearwater

1 chicken cut up or 1 1/2 pounds boneless, skinless chicken breast

Glaze:

1 cup bourbon whiskey

1/2 cup dark brown sugar

1 cup ketchup

2 teaspoons Worcestershire sauce

1/4 cup white vinegar

1 tablespoon fresh lemon juice

3 cloves garlic, minced

1/2 teaspoon dry mustard, to taste

Salt and pepper

- Combine whiskey, sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic and dry mustard. Season chicken with salt and pepper.

- Brush chicken with thin coating of glaze, and place on grill. Baste often while turning chicken.

- Can also be prepared on the stovetop. Turn and baste while browning; simmer until done.

DESSERT

Rich Filled Cookies

For: William Heatherington of Largo

From: Theresa Roberge of St. Petersburg

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup soft shortening

2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 cup sour cream

Filling: pineapple, raspberry or strawberry jam

- Sift together flour, baking powder, baking soda and salt. Mix shortening, sugar, eggs and vanilla until creamy. Mix in sour cream, then flour mixture, a little at a time.

- Refrigerate until easy to handle. Preheat oven to 425 degrees.

- On a lightly floured board, roll dough to 1/8-inch thickness; cut into 3-inch rounds. Place half of rounds on ungreased cookie sheet. Place rounded teaspoonful of filling on center of each cutout. Top with remaining rounds, with center cut out, if desired. Press edges together with floured fork.

- Bake at 425 degrees for 8 to 10 minutes.

- Makes about 60 cookies.

[Last modified May 15, 2007, 02:32:04]