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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 2, 2007

Southwest Seasoning
Notes from Folks...

I would love it if you could get the basting recipe for Tyson's Southwest Seasoned Chicken Breast Strips.

It is really tasty but I can't justify the price tag to get it and would like to be able to prepare my own. Thank you for your efforts and the wonder recipes you send us.


Hi Norma,

Tyson isn't making their secret ingredients too available. However, I've posted some Southwestern chicken recipes below. Hopefully one of them can become your new, less-expensive, substitute for Tyson.

Happy Cook'n,


Southwestern Chicken
Serves 6

2 lemon rind
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon black pepper, ground
1/4 cup brown sugar, packed
1 tablespoon dry mustard
2 teaspoons cayenne pepper
6 pounds chickens, cut in pieces

2 tablespoons brown sugar, dark
2 tablespoons lemon juice, fresh
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup beer, flat, or apple cider

Prepare Rub: Combine lemon rind, garlic, salt and pepper in medium-size bowl; mash together with back of spoon.

Stir in brown sugar, mustard and cayenne pepper. Rub mixture into chickens.

Place in single layer in 2 glass baking dishes. Cover with plastic wrap; refrigerate 6 hours or overnight.

Prepare Basting Sauce: Combine sugar, lemon juice, dry mustard, cayenne pepper, salt and beer in small saucepan. Simmer 4 minutes.

Arrange chicken pieces in single layer in 2 baking pans. Cover.

Bake at 375 for 45 minutes or until no longer pink near bone. Heat broiler or grill.

Brush chicken with basting sauce. Broil or grill 6 inches from heat, turning occasionally and brushing with basting sauce, for 6-8 minutes.
  Download this recipe.

Southwestern Barbecue Sauce

10 cloves garlic, baked (at 350F for 30 minutes, then peel -- it's easy)
2 cups catsup
2 celery stalks, chopped
1 cup sweet or yellow onion, chopped
1 cup water
1/2 cup brown sugar, firmly packed
1/2 cup butter
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
3 tablespoons chili powder
2 teaspoons instant coffee
1/2 teaspoon cayenne pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon salt
1/2 teaspoon ground cloves

Combine all ingredients in a saucepan. Slowly bring to a boil, reduce heat and simmer for 20 minutes. Allow to cool.

Pour mixture into blender container. Process until smooth, scraping down side of container as necessary. Makes about 5 cups.

Note: May be used to baste meat or chicken and/or served as a sauce on the side. If you use the sauce both for basting and serving on the side, be sure to separate the sauce used for basting from the sauce you will serve. The sauce used for basting will accumulate raw meat juices via your basting brush or mop as you baste and, therefore, should not be eaten.

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