Twins Cook on TV

My twins got up early for the local news to be the "Chefs for the Day" on KQ2-TV. They demonstrated Scarecrow Chili in honor of next month's 150th Anniversary of the Pony Express. Polar Bear and Winger took alternating turns adding the ingredients, and they were surprised how fast 3.5 minutes went! I almost got teary-eyed with the dear memories of doing this with my eldest daughter. It was exactly 10 years ago that Meggar first appeared on KQ2 and started her "American Girl Cooks" segment. The boys remember her show, and were guest stars twice, so they knew mostly what to expect. They worked well together--once the camera was rolling. Before that, however, everything that ever went wrong in Meggar's four years happened all at once... Polar Bear cut his finger opening the can of beans before they went on air--and the janitor at 6 a.m. couldn't find any Band-aids! Luckily the tea towel applied with pressure stopped the bleeding before the show started. But our tea towel was too stained to use! Then Mom realized she forgot one ingredient. Luckily Captain was home and drove over with another onion. When this happened to Meggar, Captain was not home and I nearly got a speeding ticket running home before the live performance. Then the boys ran out of air time before all the ingredients were in the pot. They improvised it well, and smiled as the news team ate a sample. What we didn't expect was all the news staff to appear and want to eat when the show was finished. Chili for breakfast?! The whole pot disappeared. We took the second batch home to make it for our lunch, but the pot slipped and spilled face down on the garage floor when the van door opened!! You can watch the video clip at this archive link: http://www.stjoechannel.com/fulltext/?nxd_id=112024 My celebrities will be on two more morning shows and three evening news shows before the April 3th Sesquicentennial.
Scarecrow Chili
2 T. butter
1 med. onion, chopped
1 c. diced potatoes (frozen or fresh)
1 c. diced chicken, cooked (or canned)
1 can (15 oz.) white corn
1 can (15 oz.) Navy beans or Great Northern
1 1/2 c. chicken broth
1 can (3 oz.) diced green chilies
1-2 t. ground cumin
1/2 t. chili pepper
1/2 t. salt
Dash of white pepper
shredded Monterrey Jack cheese, optional
1. Melt butter in large pot over medium heat.
2. Saute onions and potatoes for 3 minutes, until softened.
3. Add chicken, corn, beans, chilies, broth, and spices.
4. Cover and simmer for 15 minutes.
5. Serve with shredded cheese, if desired.