This is a simple and delicious appetizer, just like a cheese ball but with chicken.

1 large can of chicken (white meat)

1 8 oz package Philadelphia Cream Cheese

3 to 5 green onions, chopped

1/4 cup real mayonnaise

2 Tablespoons Worcestershire sauce

Mix all ingredients together and then, shape into a ball

Put 1 cup of chopped pecans and some dried parsley.

Roll your chicken cheese ball over the wax paper mixture.

Refrigerate in a soup bowl to help keep the shape.

This is mouth-watering chicken that will fall off the bone. Giuseppe says,”Sarebbe un piacere cenare insieme!”  (I’d like to have dinner with you!)

Ingredients:

• one whole chicken 4-5 lbs.
• 1 tablespoon fresh cracked black pepper
• 1 teaspoon white pepper
• 1 teaspoon dry mustard powder
• 1 teaspoon paprika
• 1 teaspoon granulated onion
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 4 teaspoons vegetable oil
• 1 16 oz. can of beer

Directions:

You can mix all of the above dry ingedients to make a rub or you can buy Paul Prudhomme’s Magic Barbeque Seasoning if you live in the Southern United States.

Coat chicken with oil and rub on the seasonings. Drink half the can of beer and place chicken over the 16 oz. can.  Place on top of your barbeque grill, standing on the can, and cover. Use indirect heat, if using a three burner grill, turn off the middle burner and place chicken in center. If using coals, put the chicken off to the side of the heat.

Cooking should take a total of 75 to 90 minutes. Turn chicken half way through cook time being careful not to burn yourself or knock the chicken over.  When done breast should be 180 degrees internal temperature.

Use mitts to remove from the grill and don’t burn yourself.  Let cool a few minutes before removing the can and be careful not to burn yourself on the hot contents of the can. Plate and serve.

The secret to achieving the best results is to leave the lid on the grill. No peeking! Trust me, Giuseppe, it’s cooking in there!

This spaghetti is the favorite comfort food in Mama’s house. Whenever her children return home they beg mama to make her famous spaghetti. Grazie, Mama, mille grazie!

Ingredients:

• 1 lb. ground sirloin
• 1/2 cup chopped onion
• 1 tsp Italian herbs
• 1 tsp oregano
• 1 clove garlic, minced
• 1 dime-sized bay leaf
• 1 can tomato sauce
• 1 can of tomatoes, crushed or diced
• 1 6 oz. can tomato paste
• 1 box of thin spaghetti

Directions:

Brown sirloin then add onions until translucent. Add remaining ingredients and cook for 30 minutes.

Boil water and cook pasta al dente. Serve with Sauce. Add Mama’s meatballs (recipe coming soon)

Serve with french bread warmed in the oven with butter and slivers of garlic.

Mama says, “Mangia!”

Whoa!  Here it is. Our place on the web where we can share all of the great recipes from our matriarch, Mama Barnes, and others we have gathered along the way.  Having a family that is now spanning the globe it will be nice to have a repository where we can all quickly and easily access and share our great culinary accomplishments.

I will be posting one recipe per day to get things started.  I think the first entry will be Mama’s Spaghetti.  Look for lots of changes here every week.

Jeff Barnes