Marines Vs. Navy in Fleet Week Cook-Off

May 27, 2004 -- In a Fleet Week Cook-off extravaganza, U.S. Marines cooks faced off against cooks from the U.S. Navy on Good Morning America. Try both sets of recipes.

Here are the U.S. Marine recipes:

Barbecued Chicken

Serves 4 to 6

•3 1/2 pounds chicken, broiler fryer, cut up into 8 portions.
• 4-ounce bottle chili sauce
• 1 16-ounce bottle of tomato catsup
•4 ounces cider vinegar
• 1/4 cup Worcestershire sauce
• 5 ounces prepared mustard
• 2 tsp. cayenne
• 2 tsp. ground black pepper
•2 tsp. salt

1. Preheat oven to 400 degrees.

2. Place the chicken on a shallow baking pan with space between the pieces.

3. Combine all the remaining ingredients in a large bowl. Stir with a wire whisk until completely smooth.

4. Reserve half of the sauce for dipping. Spoon the sauce over the chicken; reserve 1/4 cup to spread over the chicken for the last 10 minutes of cooking.

5. Bake in the oven until nicely browned and cooked through, 50 minutes to one hour.

6. Place on a serving platter and serve the sauce along with the chicken.

Calico Corn

• 4 ounces bacon
• 2 16-ounce cans whole kernel corn
• 2 Tbsp. chopped canned pimientos

1. Cook bacon until crisp. Let cool then crumble.

2. Drain corn, reserve a bit of liquid. Place corn into a medium pot and heat through.

3. Add some liquid if necessary to keep it moist. Pace corn into a serving bowl. Stir in the chopped pimiento.

4. Top with the crumbled bacon and serve.

Mashed Potatoes

•2 pounds Idaho potatoes, peeled and sliced ½-inch thick
• 4 Tbsp. sweet butter
• 3/4 cup whole milk
• 1½ tsp. salt
• 1½ tsp ground black pepper

1. Place potatoes in a large pot with enough water to cover potatoes. 2. Bring to a boil over high heat and cook until potatoes are tender. This should take about 20 minutes.

3. Drain potatoes into a colander. Return drained potatoes to the large pot. 4. Add the butter salt, pepper, and half of the milk. 5. Mash potatoes with a masher until smooth, add the remaining milk as you are mashing