Recognizing the unbreakable link between football and food on a Sunday afternoon, the Redskins have done the only honorable thing. They have come up with their very first cookbook, called "Cooking With the Skins."

They divided it appropriately into Sunday afternoon segments -- quarters, half time, sidelines, instant replays, Super Bowl, home and away games. But for the true Redskin fan, the team news bits are worth the cost alone. There's more Redskin trivia here than in the sports category of Trivial Pursuit.

Do you know who goes by the nickname "Cement"?

No? Well, you'll have to buy the book.

All profits from "Cooking With the Skins" will benefit the National Capital Chapter of the National Multiple Sclerosis Society.

Irene Jacoby, who has spent two years on the board of directors of MSS and is chairman of the cookbook committee, was particularly interested in this charity because MS afflicts people in her age group, those 25 to 35 years old. "It is horrifying to be struck down and crippled in the prime of your life." She was also impressed by the society's rehabilitation and job programs.

What's so special about this project, she says, is that the whole Redskins organization contributed. "Not just the players, but the staff, alumni, coaches -- everyone from the secretaries to the equipment managers." Everyone came through, she says, with Jack Kent Cooke being the first to turn in his recipes.

The book, which was conceived in January, took only four months to compile. MS volunteers who tested each recipe four times are to be commended -- there are more than 300, ranging from snacks to be munched absent-mindedly in front of the tube to a dining extravaganza for VIP guests. Area restaurants donated 28 recipes, including one by the Alpine Restaurant called Angel Hair a` la Redskins.

"The Redskins are definitely a Redskin family. This book is indicative of the family atmosphere. The entire Redskin organization was involved, and that's what will make it a big seller."

Tuesday from noon to 1:30 p.m., the Skins will be sponsoring a tailgate party to kick off their book. On hand to sign the books will be six Redskins and their wives, and several restaurants such as Filomena's and Oscar Taylor's will pass out free food. Come huddle in front of Hecht's at G and 12th streets NW; the block will be closed off.

Books are available at Hecht's or by writing to: The Redskins Cookbook, National Multiple Sclerosis Society, 2021 K St. NW, Suite 100, Washington, D.C. 20006, (202) 296-5363, The cost is $12.95 per copy, or $11.50 each for five or more copies. Add $1.75 per copy for postage and handling; District residents must add 6 percent sales tax. Make checks payable to the National Multiple Sclerosis Society.

Next Sunday try this recipe donated by Irene and Joe Jacoby. With rice and cornstarch in your cupboard, it's just a quick sprint through the express lane.

Express Lane list: soy sauce, chicken, chicken broth, ginger (optional), dried red pepper, onion, garlic, broccoli, red bell pepper, walnuts.


(4 servings)

5 tablespoons oil

5 teaspoons soy sauce

3 teaspoons cornstarch

2 whole chicken breasts

1/2 cup chicken broth

1/2 teaspoon ginger

1/2 teaspoon dried red pepper

1 medium onion

1 clove garlic, minced

1/2 pound broccoli

1 red bell pepper

1/2 cup chopped walnuts

Hot cooked rice for serving

Skin and bone chicken breasts and cut into 1-inch pieces. Chop onion, bell pepper and broccoli into 1-inch pieces. Mix 1 tablespoon oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small bowl. Stir in chicken to coat. Cover and refrigerate 30 minutes. Meanwhile, mix chicken broth, ginger and remaining soy sauce and cornstarch. Set aside. Heat remaining oil in large skillet. Stir-fry refrigerated chicken mixture and dried red pepper over medium heat until chicken is no longer pink. Remove chicken from skillet and keep warm. Stir-fry onion, garlic, and red bell pepper in skillet until onion is tender. Add broccoli, stir-fry until tender. Add chicken broth. Cook, stirring constantly until thickened. Stir in walnuts. Pour over chicken. Serve with rice.