Sauce Makes The Meal

Look into the creative and yummy possibilities of a tried-and-true condiment.

A bottle of your favorite barbecue sauce can be used for a whole lot more than basting. These recipes prove that this reliable partner has other dimensions. So think outside the box next time you make pizza, potatoes, or other tired recipes: Barbecue sauce can make a difference.

KATE NICHOLSON

QUICK 'N' EASY CHICKEN BARBECUE PIZZA

MAKES 6 SERVINGS

PREP: 10 MIN., COOK: 10 MIN., BAKE: 24 MIN.

For even more flavor, sprinkle pizza with chopped cooked bacon and chopped fresh cilantro before adding the cheese.

1 small onion, chopped

½ red bell pepper, chopped

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon olive oil

1 (10-ounce) can refrigerated pizza crust

½ cup hickory smoke barbecue sauce

2 (6-ounce) packages grilled boneless, skinless chicken breast strips

2 cups (8 ounces) shredded Monterey Jack cheese with peppers

Garnish: chopped fresh parsley

Hickory smoke barbecue sauce

SAUTE first 4 ingredients in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until vegetables are tender. Drain well.

UNROLL pizza crust; press or pat into a lightly greased 13- × 9-inch pan.

BAKE crust at 400° for 12 to 14 minutes. Spread ½ cup barbecue sauce evenly over top of pizza crust in pan. Arrange chicken strips evenly over barbecue sauce, top with onion mixture, and sprinkle evenly with cheese.

BAKE at 400° for 8 to 10 minutes or until cheese melts. Garnish, if desired. Serve with extra sauce for dipping.

BARBECUE-BATTERED CHICKEN FINGERS

MAKES 6 TO 8 SERVINGS OR

16 APPETIZER SERVINGS

PREP: 20 MIN., FRY: 7 MlN. PER BATCH

3 pounds skinned and boned chicken breasts

3 cups all-purpose flour

1½ teaspoons seasoned salt

1½ teaspoons pepper

¾ teaspoon garlic powder

2 cups buttermilk

¾ cup honey smoke barbecue sauce

2 large eggs

Vegetable oil

Honey smoke barbecue sauce

CUT each chicken breast into 3- × 1-inch strips, and set aside.

COMBINE flour and next 3 ingredients in a large shallow dish.

WHISK together buttermilk, ¾ cup barbecue sauce, and eggs in a bowl. Dredge chicken pieces in flour mixture; dip in buttermilk mixture, and dredge again in flour mixture. (If flour gets gummy, just press into chicken pieces.)

POUR oil to a depth of 1 ½ inches in a deep skillet or Dutch oven; heat to 360°.

FRY chicken, in batches, 5 to 7 minutes or until golden. Drain on wire racks over paper towels. Serve with extra barbecue sauce.

MARGE GOODACRE

SHREVEPORT, LOUISIANA

BARBECUE-BATTERED PORK CHOPS: Substitute 3 pounds boneless breakfast pork chops for chicken, and proceed as directed. For a delicious serving idea, serve cooked chops in biscuits.

BARBECUE SCALLOPED POTATOES

MAKES 6 SERVINGS

PREP: 15 MIN., COOK: 40 MIN., BAKE: 45 MIN.

3 large baking potatoes (about 2½ pounds)

1½ teaspoons salt, divided

1 (10-ounce) can cream of mushroom soup, undiluted

1 (5-ounce) can evaporated milk

¼ cup spicy barbecue sauce

¼ teaspoon onion salt

2 cups shredded sharp Cheddar cheese

1/8 teaspoon paprika

COOK potatoes with 1 teaspoon salt in boiling water to cover 30 to 40 minutes or just until tender. Let cool slightly; peel and slice. Set aside.

STIR together remaining 1Xa teaspoon salt, soup, and next 3 ingredients until blended.

LAYER half each of potato slices, barbecue sauce mixture, and cheese in a lightly greased 2-quart round baking dish. Repeat layers; sprinkle top evenly with paprika.

BAKE at 350° for 45 minutes or until golden.

CAROLYN NOWICKI

BIRMINGHAM, ALABAMA

Copyright Southern Progress Corporation Jun 2004
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