This year's Bake-Off winning recipe. Go, Anna!
I might give this a try this weekend. Gotta think about it (and all the
substitutions I'll be making. "-)

http://www.bakeoff.com/recipes/showR...aspx?rID=41135

Baked Chicken and Spinach Stuffing
Anna Ginsberg
Austin,TX
Bake-Off 42 (Orlando, 2006)

Makes: 2 servings

An old-fashioned chicken dinner is updated for two, with a surprising
ingredient that makes the spinach stuffing extra special.

9 Pillsbury Dunkables frozen homestyle waffle sticks with 3 syrup cups
(from 1 lb 1.3-oz box)
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 1/2 cups Green Giant frozen cut leaf spinach (from 1-lb bag), thawed,
squeezed to drain well
1 tablespoon beaten egg white
1 tablespoon chopped pecans


1.
Heat oven to 350°F. Spray 9-inch glass pie plate or 8-inch square pan
with cooking spray. In small bowl, mix contents of syrup cups from
waffles, the preserves and Worcestershire sauce. Place chicken, skin
side up, in pie plate; sprinkle with salt and pepper. Spoon syrup
mixture over chicken. Bake uncovered 25 minutes.
2.
Meanwhile, toast waffle sticks as directed on box. Cool slightly, about
2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart
casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not
spray). In 10-inch nonstick skillet, melt butter over medium heat. Add
onion; cook and stir 2 minutes or until tender. Stir in waffle pieces
and broth, breaking up and moistening waffle pieces. Sprinkle with
poultry seasoning and sage. Remove from heat; stir in spinach. Cool
about 5 minutes. Stir in egg white and pecans.
3.
Spoon stuffing into casserole; place in oven with chicken. Bake
uncovered 15 to 25 minutes or until juice of chicken is clear when
thickest part is cut to bone (170°F) and stuffing is thoroughly heated.
Serve chicken with stuffing, spooning remaining sauce in pan over
chicken.

--
-Barb
www.jamlady.eboard.com Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:
This year's Bake-Off winning recipe. Go, Anna!
I might give this a try this weekend. Gotta think about it (and all the
substitutions I'll be making. "-)

http://www.bakeoff.com/recipes/showR...aspx?rID=41135

Baked Chicken and Spinach Stuffing
Anna Ginsberg
Austin,TX
Bake-Off 42 (Orlando, 2006)

Makes: 2 servings

An old-fashioned chicken dinner is updated for two, with a surprising
ingredient that makes the spinach stuffing extra special.

9 Pillsbury Dunkables frozen homestyle waffle sticks with 3 syrup cups
(from 1 lb 1.3-oz box)
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 1/2 cups Green Giant frozen cut leaf spinach (from 1-lb bag), thawed,
squeezed to drain well
1 tablespoon beaten egg white
1 tablespoon chopped pecans



Sorry, but you lost me at the waffles and syrup. It may be yummy, but
it sure doesn't sound it.

gloria p

In article
,
Puester wrote:

Melba's Jammin' wrote:
This year's Bake-Off winning recipe. Go, Anna!
I might give this a try this weekend. Gotta think about it (and all the
substitutions I'll be making. "-)

http://www.bakeoff.com/recipes/showR...aspx?rID=41135

Baked Chicken and Spinach Stuffing
Anna Ginsberg
Austin,TX
Bake-Off 42 (Orlando, 2006)

Makes: 2 servings

An old-fashioned chicken dinner is updated for two, with a surprising
ingredient that makes the spinach stuffing extra special.

9 Pillsbury Dunkables frozen homestyle waffle sticks with 3 syrup cups
(from 1 lb 1.3-oz box)
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 1/2 cups Green Giant frozen cut leaf spinach (from 1-lb bag), thawed,
squeezed to drain well
1 tablespoon beaten egg white
1 tablespoon chopped pecans



Sorry, but you lost me at the waffles and syrup. It may be yummy, but
it sure doesn't sound it.

gloria p

That was my first thought, too. In reading it, though, I think the
peach preserves would help with the syrup 'sauce.' cross fingers And
I guess you just consider the waffles to be the bread for the dressing.
I know what you mean, though.
--
-Barb
www.jamlady.eboard.com Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

Waffles, waffle syrup and a regular type chicken roast .....

With Gloria on this one. Can't imagine what that dose of poultry
seasoning and sage, not to mention the worstershire, would taste like
mixed in with genuine imitation maple syrup.

There must be some magical chemical event that happens during cooking.
If it won such a prize, it's probably not bad. Am almost tempted to
make it, following the recipe exactly, just to see what it's like.

dee wrote:
Waffles, waffle syrup and a regular type chicken roast .....

With Gloria on this one. Can't imagine what that dose of poultry
seasoning and sage, not to mention the worstershire, would taste like
mixed in with genuine imitation maple syrup.

There must be some magical chemical event that happens during cooking.
If it won such a prize, it's probably not bad. Am almost tempted to
make it, following the recipe exactly, just to see what it's like.

hey dee, would you like me to change my nickname, we have the same one
.... a bit confusing.. let me know cheers.

On Fri 24 Mar 2006 07:34:43p, Thus Spake Zarathustra, or was it Puester?

Melba's Jammin' wrote:
This year's Bake-Off winning recipe. Go, Anna!
I might give this a try this weekend. Gotta think about it (and all the
substitutions I'll be making. "-)

http://www.bakeoff.com/recipes/showR...aspx?rID=41135

Baked Chicken and Spinach Stuffing
Anna Ginsberg
Austin,TX
Bake-Off 42 (Orlando, 2006)

Makes: 2 servings

An old-fashioned chicken dinner is updated for two, with a surprising
ingredient that makes the spinach stuffing extra special.

9 Pillsbury Dunkables frozen homestyle waffle sticks with 3 syrup cups
(from 1 lb 1.3-oz box)
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 1/2 cups Green Giant frozen cut leaf spinach (from 1-lb bag), thawed,
squeezed to drain well 1 tablespoon beaten egg white
1 tablespoon chopped pecans



Sorry, but you lost me at the waffles and syrup. It may be yummy, but
it sure doesn't sound it.

I think it sounds dreadful. I've known places to serve fried chicken or
broasted chicken with waffles, and that's not actually too bad. But this
recipe with all the herbs, spinach, etc. Ugh!


--
Wayne Boatwright @¿@¬
_____________________

dee wrote:

Waffles, waffle syrup and a regular type chicken roast .....

With Gloria on this one. Can't imagine what that dose of poultry
seasoning and sage, not to mention the worstershire, would taste like
mixed in with genuine imitation maple syrup.

There must be some magical chemical event that happens during cooking.
If it won such a prize, it's probably not bad. Am almost tempted to
make it, following the recipe exactly, just to see what it's like.

I think she won for using Pilsbury products.....Sharon

Steve Wertz wrote:
Looks like she hangs out on eGullet. Figures. I've laid some
bait for her in austin.food in the meantime.

Yeah, Steve, I saw that in the Statesman yesterday. (Didn't know there
was a fellow Austinite on!) But I knew nothing about austin.food. I'm
going to check it out -- thanks for the tip!

(still trying to figure out how fake maple syrup, spinach and chicken
won an award)

--

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com

In article ,
Steve Wertz wrote:

On 25 Mar 2006 05:57:09 +0100, Wayne Boatwright
wayneboatwright_at_gmail.com wrote:

I think it sounds dreadful. I've known places to serve fried chicken or
broasted chicken with waffles, and that's not actually too bad. But this
recipe with all the herbs, spinach, etc. Ugh!

Yeah, I kinda embarrassed that she's from Austin.

I think it's kinda suspicious that she also won $5,000 from
"Cooking Light" a couple months ago. She either has a lot of time
on her hands or some inside clout - if you know what I mean.
http://www.cookinglight.com/cooking/...1107251,00.htm

Steve, I really hope you're joking about that. Let's talk.

Why is it suspicious that she won another contest? There were a couple
women in MN who used to regularly win some local newspaper contests and
BH&G recipe contests (long time ago). One was the mom of small kids and
had time to putz with recipes and she liked doing it. I will tell you,
as I've told countless others, that there's nothing like success to
encourage a person. More power to her if that's her hobby and it causes
no one else harm.

What IF she has time on her hands and likes to make up recipes for
contests? The problem with that is what?

Inside clout? Probably not and I think that's a cheap shot besides; it
says that she couldn't possibly come up with innovative and creative
prizewinners without cheating. If she *really wanted to win* she's
probably been doing research since she decided to enter the contest --
what has won in other years in similar categories? What are the current
'food trends'? Know anything about the judges? Whoops, the judges
aren't the same every year.

As someone who has been a consistent winner in my state's State Fair
competitions for 25 years, I resent like hell the sly hint that maybe
she cheated. Maybe she's just a good cook who likes to enter recipe
contests.

What will she do with money?

Who the hell cares?

Open yet another coffee shop.
http://www.kvue.com/news/top/stories....4e95aa86.html

I didn't look at the link because I don't feel like registering. Sounds
like maybe she owns the/a shop (without reading the article). So WHAT
if she opens "yet another coffee shop"?

Looks like she hangs out on eGullet. Figures.

So what?

I've laid some bait for her in austin.food in the meantime.

You must have a lot of time on your hands. '-) Start working now on
a recipe for the 2008 contest. Or don't.

-sw

-
-Barb Schaller
www.jamlady.eboard.com Updated 3-24-2006

"If it's not worth doing to excess, it's not worth doing at all."

In article . com,
"Karen MacInerney" wrote:

Steve Wertz wrote:
Looks like she hangs out on eGullet. Figures. I've laid some
bait for her in austin.food in the meantime.

Yeah, Steve, I saw that in the Statesman yesterday. (Didn't know there
was a fellow Austinite on!) But I knew nothing about austin.food. I'm
going to check it out -- thanks for the tip!

(still trying to figure out how fake maple syrup, spinach and chicken
won an award)

--

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com

You might have to check the rules for the recipe contest.
I believe entries were required to use at least three Pillsbury (or
Pillsbury-owned companies') products.
--
-Barb
www.jamlady.eboard.com Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

Puester wrote:
Melba's Jammin' wrote:
This year's Bake-Off winning recipe. Go, Anna!
I might give this a try this weekend. Gotta think about it (and all
the substitutions I'll be making. "-)

http://www.bakeoff.com/recipes/showR...aspx?rID=41135

Baked Chicken and Spinach Stuffing
Anna Ginsberg
Austin,TX
Bake-Off 42 (Orlando, 2006)

Makes: 2 servings

An old-fashioned chicken dinner is updated for two, with a surprising
ingredient that makes the spinach stuffing extra special.

9 Pillsbury Dunkables frozen homestyle waffle sticks with 3 syrup

Sorry, but you lost me at the waffles and syrup. It may be yummy, but
it sure doesn't sound it.

gloria p

I hear ya there! Waffles and syrup shouldn't have a thing to do with
spinach and chicken, IMO. In my house, ne'er the twain shall meet!

Jill

In article ,
Steve Wertz wrote:

On Sat, 25 Mar 2006 08:51:00 -0600, Melba's Jammin'
wrote:

In article ,
Steve Wertz wrote:

I think it's kinda suspicious that she also won $5,000 from
"Cooking Light" a couple months ago. She either has a lot of time
on her hands or some inside clout - if you know what I mean.
http://www.cookinglight.com/cooking/...803,1107251,00.
htm

Steve, I really hope you're joking about that. Let's talk.

That was tongue-in-cheek One of the articles I quoted said she
entered a lot of contests. I just like suggesting conspiracy
theories.

What IF she has time on her hands and likes to make up recipes for
contests? The problem with that is what?

Nothing wrong with that. She must have a very supporting husband,
though.

Why do you say that?

Open yet another coffee shop.
http://www.kvue.com/news/top/stories....4e95aa86.html

I didn't look at the link because I don't feel like registering.

Hmm, I didn't have to register and I don't save cookies.

Interesting. The link you posted took me to a Member Center thing page.
I went to their home page and see the Austin news o' the day. A site
search got me to the article you referenced. BTW, what's wrong with
another coffee shop? If it encourages small kids playing, I'll go
somewhere else, but maybe there's a market for what she has in mind.

Sorry I ruffled your feathers over a tongue in cheek post.

Apology accepted. I don't remember any smilies or other indicators that
you weren't being dead serious.

I'm not meant to be taken seriously - I thought you knew that by now
;-)

I guess I'm not familiar enough with your posts to know that. I'm glad
you were at least halfway joking about it.

You must have a lot of time on your hands. '-) Start working now on
a recipe for the 2008 contest. Or don't.

If I do enter any contests, you can bet that it won't be any
corporate owned or sponsored event. Especially Pillsbury. They
got their money's worth out of that one.

It's become something of an institution, the Bake-Off has. I did not
look at the rules / categories for this year's contest, but I'm assuming
that one could still enter something made from "scratch". I've never
entered the Bake-Off, partly because of this clause and partly because
I'm not given to spending months perfecting much of anything, as I know
some contestants do:

"By submitting your recipe, you accept all contest rules and agree to
be bound by the decisions of the judges, which will be final. You also
agree that your recipe(s) becomes the sole property of General Mills,
and General Mills reserves the right to edit, adapt, copyright,
publish, transfer and use any or all of them, without compensation." If
I were to win the contest, that'd be one thing -- or if they published
my recipe with appropriate acknowledgement. But this says they get the
sole rights to anything you submit and they can do with it what they
wish -- 20 years from now, if they want to, profit from it, and give the
recipe creator nada. I don't like that.
--
-Barb
www.jamlady.eboard.com Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

On 25 Mar 2006 06:45:46 -0800, "Karen MacInerney"
wrote:


Steve Wertz wrote:
Looks like she hangs out on eGullet. Figures. I've laid some
bait for her in austin.food in the meantime.

Yeah, Steve, I saw that in the Statesman yesterday. (Didn't know there
was a fellow Austinite on!) But I knew nothing about austin.food. I'm
going to check it out -- thanks for the tip!

(still trying to figure out how fake maple syrup, spinach and chicken
won an award)

Did you look at the other 'winning' recipes? Not a single one of them
was edible in my book... but that's because of the rules of the
contest which said they had to use at least three products produced by
the various sponsors and something by Pillsbury.
'Open-a-packet-cooking' - ugh!

In article ,
Steve Wertz wrote:

On Sat, 25 Mar 2006 16:28:57 -0600, Melba's Jammin'
wrote:

In article ,
Steve Wertz wrote:

Nothing wrong with that. She must have a very supporting husband,
though.

Why do you say that?

Look at the recipe that won $1 million.

Now imagine the recipes that led up to that he had to eat! :-(


-sw

:-)
I know of a woman who won a contest without making the recipe -- she did
it in her head. My prize-winning brownie recipe from last year's Fair?
I made it up as I went along (it's adapted from my 'other' brownie
recipe) -- the blue ribbon batch was the first time I'd ever made it.
What you refer to, though, is certainly more common -- one of the Fair's
cookie champs spends lots of time tweaking recipes. The folks she works
with love her.
I'm too lazy. The recipe gets one shot. :-)
--
-Barb
www.jamlady.eboard.com Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."

In article ,
Karen AKA Kajikit wrote:

On 25 Mar 2006 06:45:46 -0800, "Karen MacInerney"
wrote:

(still trying to figure out how fake maple syrup, spinach and chicken
won an award)

Did you look at the other 'winning' recipes? Not a single one of them
was edible in my book... but that's because of the rules of the
contest which said they had to use at least three products produced by
the various sponsors and something by Pillsbury.
'Open-a-packet-cooking' - ugh!

I haven't looked at any of the other recipes so am making a couple
assumptions here. Consider that "open-a-packet' products were developed
as shortcuts for meal preparation. I think that's a swell idea,
myself, but we who have our noses in the air know that the boxed and
packaged mixes are laden with preservatives and odd ingredients that we
wouldn't put in if we were making the dish "from scratch," and so they
may not have a lot of appeal to people who know how to cook and like
good food, and may even like to cook -- like most of the folks who would
be likely to participate in a newsgroup whose *stated* topic is cooking.
Like rec.food.cooking.

Then consider that the Bake-Off is sponsored by a very large company
which derives income from the sale of "open-a-packet" mixes and has
found that they can get thousands of people to do recipe development for
them by offering large money prizes to a few winners. The recipes have
to use their products because *that's their business -- selling
products* -- and if sales are to continue, new uses for the products are
good things. The recipe contest with one *very* large money prize spurs
the creative juices in cookers and bakers all over the country. Some
recipes are better than others, but the sponsoring company gets them all
(the recipes) to do with what they wish whenever they wish. And they
have to compensate only the winners not the creator of every single
recipe. Maybe someone had a good idea for a dish but the execution
could be improved, the seasoning tweaked, the presentation suggestion
changed, but the basic idea was something innovative and creative.
Maybe something that was entered in a category that didn't use an
"open-the-packet" mix could be adapted to *become* a boxed mix!

So, find a recipe that sounds interesting but for all the pre-packaged
ingredients and make from scratch those ingredients that present
themselves as an "open-a-packet" product.

Be creative. Think outside the box. "-)

For the sake of making the winning recipe just for the helluva it (I've
often done it with the big winner recipe just to see what the shouting
is all about), when I couldn't find the frozen waffles at the first
store, I was mentally gearing to make a batch of waffles (from scratch)
to use in the stuffing portion of the recipe and was going to use the
real maple syrup I have in the fridge -- just to see what
stuffing/dressing made with waffles as the bread ingredient tastes like.
Would I have used fresh spinach if it were available? Nah, the frozen
is good and cheaper, and already chopped.
--
-Barb Schaller
www.jamlady.eboard.com Updated 3-25-2006 Million Dollar Recipe

"If it's not worth doing to excess, it's not worth doing at all."