1. Barbeque Chicken

2. Types of Chicken ( Poultry)

3. Selecting Chicken Fresh and local best Skin pink and firm Flesh smooth to touch and not sticky( indicates spoilage) Check buy date and use by date. Consider bulk buying for serving families or large groups. Often good buy to cut up a whole fryer.

4. Adding Flavor

5. Spice Rubs

6. Some may want to add a little heat by adding

8. Glazes

9. Glaze #2 Some may want to add some heat like chilies.

11. Kitchen 1 - Mixed Greens with Hard White Cheese and Pomegranate Dressing 1 1 1/2 tablespoons olive oil 1 garlic clove, minced 1 1/2 cups diced red potato 1/2 cup chopped celery 1/2 teaspoon salt 1 1/4 pounds green beans, trimmed 1/4 cup water 1/3 cup chopped fresh cilantro 3/4 pound plum tomatoes, peeled and coarsely chopped 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground red pepper

12. BROCCOLI SLAW - Kitchen- 2 1 pkg broccoli shredded for slaw 6-inch (15 cm) long piece of daikon radish, peeled 2 large carrots, peeled 1/2 bunch green onions, chopped 2 kiwis, peeled and diced 2 T. sun flower seeds 2 cloves garlic, minced 1 t. salt 1/4 t. ground black pepper ½ cup olive oil

13. Black Bean And Corn Salad II Kitchen 3 1/3 cup fresh lime juice 1/2 cup olive oil 1 clove garlic, minced 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 2 (15 ounce) cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado - peeled, pitted and diced 1 red bell pepper, chopped 2 tomatoes, chopped 6 green onions, thinly sliced 1/2 cup chopped fresh cilantro (optional)

14. EASY BAKED BEANS- Kitchen 4 3 cans baked beans (Campbell's) 1 can kidney beans, drained 1 can butter beans, drained 1 tsp. mustard 1/4 c. ketchup 1/4 c. brown sugar 6 slices bacon pre cooked 1 sm. onion, chopped

15. New Red Potato Salad- Kitchen 6 3 pounds unpeeled red potatoes 4 eggs 1 1/2 cups mayonnaise- “lite” version ½ cup chopped dill pickles or ½ tsp dill weed ½ cup milk or dill pickle juice could be substituted. 1/2 cup sliced green onions 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 cup finely chopped celery

16. Kitchen 5 Vegetable tray with homemade Ranch dressing- Carrots, celery, tomatoes, broccoli, cauliflower, green peppers.

17. Kitchen 7- Two-Bean Salad  1 (16 ounce) cans cut wax beans, drained  1 (16 ounce) cans cut green beans, drained  1/4 cup minced red onions or 1/4 cup yellow onions  1/4 cup chopped pimiento  2 tablespoons minced fresh parsley (optional)  4 tablespoons cider vinegar  1/2 teaspoon salt  1/2 cup water  1 dash fresh ground black pepper  2 teaspoons sugar

18. Follow Up Lab will be double the points= 136 Lab sheets need to be turned in by no later than the next class period. All lab participants must print their full name and sign the lab sheet. Enjoy!