Kyocera’s All-American Veterans Day Menu
Most of us know someone who has served in America’s military or who is currently serving overseas. This November 11, Kyocera U.S.A. honors our nation’s soldiers by observing Veterans Day and National Veterans Awareness Week.
Veterans Day was first celebrated 92 years ago to mark the official end date of World War I. Twenty years later, November 11 became a legal holiday known as “Armistice Day” to honor America’s World War I veterans. A string of wars hit the country soon after, including World War II and the Korean War. Under the persistence of veterans service organizations, in 1954, the day became “Veterans Day”—a legal holiday to honor American veterans of all wars.
Celebrate Veterans Day with Kyocera as we honor America’s soldiers, past and present, with this all-American menu.
Crispy Chicken Nuggets
2 1/2 cups corn flakes
1 tsp paprika
1/2 tsp garlic powder
1 egg white
1/2 tsp oregano
1/8 tsp cayenne pepper
1 lb boneless, skinless chicken breasts, cut into 1 1/2–pieces with Kyocera slicing knife
Preheat oven to 425°F.
Coarsely crush corn flakes. Combine corn flakes and spices into a large plastic bag. Coat chicken pieces with egg white and shake in bag to coat.
Coat a baking sheet with nonstick cooking spray. Arrange chicken on baking sheet and bake 15–20 minutes. Serve with barbecue sauce for dipping.
6 medium potatoes
2 tbsp cooking oil
1-oz package dried Italian salad dressing mix
1/2 tbsp parsley
Preheat oven to 350°F.
Peel potatoes with Kyocera Perfect Peeler and easily slice for fries with Kyocera julienne mandoline slicer. Place julienned potatoes on paper towels and pat away excess moisture. Put potatoes in a large bowl and drizzle with oil, tossing to coat. Arrange in a single layer on a large baking sheet. Sprinkle with dressing mix and parsley. Bake 25 minutes. Flip potatoes over and return to oven. Increase oven temperature to 450°F and cook an additional 3–5 minutes or until potatoes become tender and start to brown.
Great American Chocolate Chip Cookie
1 cup butter
3/4 cup sugar
3/4 cup light brown sugar
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
11 1/2 oz milk chocolate chips
1 cup nuts, chopped with Kyocera chef’s knife
Preheat oven to 375°F.
Cream together butter, sugar, brown sugar, and vanilla. Add eggs and beat well. In a separate bowl, combine flour, baking soda, and salt. Gradually beat into the creamed mixture. Stir in chips and nuts. Drop mixture by teaspoons onto an ungreased cookie sheet. Bake 8–10 minutes or until lightly browned.