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+The Project Gutenberg EBook of The Perdue Chicken Cookbook, by Mitzi Perdue
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+** This is a COPYRIGHTED Project Gutenberg eBook, Details Below **
+**     Please follow the copyright guidelines in this file.     **
+
+Title: The Perdue Chicken Cookbook
+
+Author: Mitzi Perdue
+
+Posting Date: April 16, 2013 [EBook #1979]
+Release Date: November, 1999
+First Posted: January 13, 2002
+Last Updated: January 14, 2002
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE PERDUE CHICKEN COOKBOOK ***
+
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+This is a COPYRIGHTED Project Gutenberg etext.  Copyright (C) Mitzi Perdue.
+
+
+
+The Perdue Chicken Cookbook
+by Mitzi Perdue
+
+
+Preface: Why I Chickened Out
+
+Introduction: You Don't Need to Wing It! Let Frank Take You
+Under His.
+Everything You Wanted or Needed to Know about Selecting,
+Storing and Cooking Chicken
+
+Chapter 1.  Chicken for Everyday
+Tips on Cooking in a Hurry, plus: Quick Recipes, Simple
+Recipes, and Family Favorites
+
+Chapter 2.  Chicken for the Microwave
+Tips for Using the Microwave, plus: Quick Microwave
+Recipes, and Classic Recipes Adapted for the Microwave
+
+Chapter 3.  Chicken for Dieters
+Tips for Dieters, plus: Low Calorie, Low Cholesterol
+Recipes
+
+Chapter 4.  Chicken for Children
+Tips on Cooking for Kids, plus: Recipes for Kids to Eat and
+Recipes for Kids to Cook
+
+Chapter 5.  Chicken for Barbecuing
+Tips for Cooking Outdoors, plus Recipes for Barbecuing
+
+Chapter 6.  Chicken for Crowds
+Tips on Quantity Cooking, plus Recipes for Crowds
+
+Chapter 7.  Chicken for Tomorrow$or Next Week
+Tips on Storing and Freezing, plus Cook Ahead Recipes
+
+Chapter 8.  Chicken for Holidays
+Chicken and Holiday Cooking, plus: Menus and Recipes for
+the Chinese New Year, Valentine's Day, Mother's Day, Fourth
+of July, Thanksgiving, Chanukah, and Christmas
+
+Chapter 9.  Chicken for Important Occasions
+Chicken for When You Want Something Different and Exciting,
+plus Show Stopper Recipes
+
+Chapter 10. Chicken for Planovers
+Tips on Food Safety, plus Recipes for the Rest of the Bird
+
+Conclusion: A Rare Bird
+What Frank Is Really Like
+
+
+
+Acknowledgements
+
+
+
+I've often thought that inspiration is one of the
+greatest gifts one person can give another, and there are
+several people who were an inspiration in writing this
+book. First is a woman whom I would term the Godmother of
+this book, Connie Littleton, the Director of Advertising
+and Marketing Services at Perdue. She is a woman totally
+committed to excellence, and if that commitment to
+excellence meant she had to read and edit until the wee
+hours of the morning, she always did it as if it were a
+matter of course. With each passing day, I gained
+increasing respect for her professionalism, judgment and
+knowledge. Bev Cox, a home economist and food stylist, was
+an inspiration for her meticulous attention to detail, her
+enthusiasm, and her unfailing good humor no matter what.
+Beth Fusaro, who typed most of the recipes in this book, is
+a Renaissance Woman, who knows not only about food and
+typing, but also about everything from making pottery to
+preserving the environment.  It's been a privilege to work
+with Beth.  Gretchen Barnes, who assisted Bev Cox in
+editing, learned a whole new computer program, Word
+Perfect, in order to get the job done quickly. Sharon
+Sakemiller, who is already a Word Perfect expert, also
+helped with typing and retyping recipes.  She impressed
+everyone with how rapidly she could get things done.
+
+My sincere thanks to the members of American Agri-Women who
+over the years have shared their food tips with me.  Also,
+deepest thanks to the U.S. Department of Agriculture's
+Cooperative Extension. One of Cooperative Extension's major
+activities is helping to educate consumers, and I owe
+Cooperative Extension a deep debt of gratitude for the
+education I've received through their many publications,
+broadcasts, classes, seminars, meetings, and personal
+contacts. The following Cooperative Extension members$many
+of whom are good friends as well as professional
+colleagues$have been invaluable resources for food tips and
+food knowledge: Dorothy Thurber, Kathryn Boor, Christine
+Bruhn, Ellen Pusey, Sally Foulke, Bonnie Tanner, Bettie
+Collins, Sue Snyder, Chuck Waybeck, and George York.  Also
+thanks to Dot Tringali of the National Broiler Council, to
+Connie Parvis of the Delmarva Poultry Industry, to Joy
+Schrage from the Whirlpool Corporation, and Lisa Readie
+from the Barbecue Industry Association.
+
+
+
+
+
+
+
+
+
+
+
+
+PREFACE
+WHY I CHICKENED OUT
+
+Want to know a high stress situation?  Try being a
+food writer and cookbook author, and then marry Frank
+Perdue.  You come home from the honeymoon, everything has
+been wonderful and then...it's time to Cook the First Meal!
+Frank wants to eat chicken and you're supposed to be a good
+cook.
+
+I remember that afternoon so vividly. I knew he'd be
+coming home around six and that he'd be hungry.  Now up
+until that day, I had always felt fairly confident in the
+kitchen.  After all, I love cooking and trying new recipes
+is my favorite pastime.  But cooking chicken for Frank
+Perdue?  I began to get stage fright.  As I was trying to
+find where the pots and pans were in his kitchen, I started
+calculating that there were probably few people in the
+world who've eaten chicken more times than my husband.
+"He's been eating chicken almost daily for  his entire
+life" I thought, "he likes it, he cares about it, and my
+cooking is about to be judged by a world class expert."
+
+As I rummaged around looking for the right herbs and
+spices$and couldn't find the ones I liked $ my stage fright
+grew worse. "This man must be one of the world's greatest
+experts on cooked chicken," I thought to myself.  "He's
+attended dozens and dozens of chicken cooking contests,
+he's been part of hundreds and hundreds of taste testings
+for Perdue products.  Everywhere he goes, people know he
+likes chicken and the best chefs and hostesses in the world
+have served it to him."  In my mind I ran through some of
+the times when together we'd driven an hour out of the way
+to go to a restaurant that cooked chicken particularly
+well, and how he always seemed to have lists of the
+restaurants he wanted to visit.
+
+Help!  My stage fright was getting still worse.  The
+thirty year old oven didn't seem to be heating right, but I
+couldn't be sure because there wasn't any oven thermometer.
+The "elbow test," which our grandmothers used to use before
+the days of thermometers (you stick your elbow in the oven
+and feel how hot it is), told me that things weren't right,
+but I didn't know how far off the oven was so I didn't know
+how to compensate.  As I rubbed my elbow with my other
+hand, I thought of Frank's reputation for being demanding.
+If you've seen the ad that we call "Boot Camp," you know
+what I mean.  (He plays the part of a drill sergeant in
+this ad and teaches the new Perdue recruits the 57 quality
+points that they have to inspect -- and then he's all over
+one recruit for missing what seems like an invisibly small
+hair.)
+
+It's a funny thing, but when you start losing your
+confidence, you start asking some basic questions about
+what you're doing.  Part of me was saying that cooking
+chicken is pretty simple; after all, I'd been doing it for
+most of my life. But another part of me realized when
+attempting to cook chicken for Frank the first time, that I
+knew very little of the basics of cooking chicken.  Like,
+for example, what makes a chicken tender?  How do you
+really know when it's done$and not over done?  How do you
+get the best flavor?  Should you salt before or after
+cooking?
+
+In desperation, I made a two-part promise to myself.
+First, I'd let myself take the easy way out that first
+meal, and not even try to cook the chicken myself.
+Instead, dinner would be a never-fail salad,  pasta (Frank
+loves pasta),  plus store-bought fully-cooked Perdue
+Tenders.  In return for letting myself off so easily, I'd
+make it my business from then on to learn how to make the
+best chicken every time.  That meant asking Frank every
+question that popped into my head;  checking with the food
+technologists who work for Perdue; getting tips from the
+farmers who grew the Perdue chickens; and systematically
+going through the thousands of recipes that Frank has in
+his files, trying a different one each night.
+
+Dinner that night wasn't the show piece I would have
+liked to create, but it was good enough and Frank happens
+to love his own Tenders so the chicken part of the meal was
+a success.  In the time since, I've tried to live up to the
+second part of the promise, the one about learning how to
+serve the best chicken every time.
+
+In this book, I'd like to share with you the most
+useful cooking tips and  the most appealing, most
+successful recipes developed by Perdue Farms over the last
+twenty years.  The first chapter contains the kinds of
+information I wished I'd known from the beginning.  You
+don't need to read this chapter, because chicken isn't that
+hard to cook; but there are tips in it that can save you
+time and money and that can enable you to cook with greater
+confidence.  This chapter also has the latest tips on food
+safety.
+
+The remaining chapters are organized, not by method of
+cooking or whether the food is an appetizer or salad or
+whatnot; but rather by the kind of occasion you're facing.
+You want to put some spark and variety into every day
+meals? You want to make the most of your microwave? Or
+you're in a hurry today?  Maybe you need something that
+will please kids?  Or you're dieting?  You've got a bunch
+of leftovers?  You have to cook for a hundred people
+tomorrow night?  I tried to think of the kinds of
+situations in which you could need recipes and then I
+organized Frank's recipes around them.          Jean Brillat-
+Savarin, the famous French gourmet, once said,  "A chicken
+to a cook is like a canvas to a painter."  Enjoy the
+recipes and tips that follow, and may they help you to feel
+the creativity and confidence that make cooking fun and
+eating a joy!
+
+
+
+YOU DON'T HAVE TO WING IT!
+LET FRANK TAKE YOU UNDER HIS.
+Everything You Wanted or Needed to Know about
+Cooking Chicken
+
+
+Frank gets roughly 40,000 consumer letters a year.
+Half of these are requests for pamphlets, but many of the
+others are requests for information on selecting, storing,
+serving, or cooking his products.
+
+These letters are tremendously important to Frank.
+Often I've been with him when he has a few extra minutes,
+such as waiting for an airplane, and he'll dash to a pay
+phone to answer one of the letters with a phone call.  He
+also likes to attend store openings or conventions or other
+public places because he genuinely wants to hear what
+people are thinking. One of the marketing men once told me
+that he was embarrassed about a day he had planned for
+Frank because it included meetings with people who owned
+just a few stores.  When I passed this on to Frank, he
+answered that these were some of the best meetings because
+the owners of the smaller stores were so close to their
+customers.  He went on to say that the reason he likes to
+visit butchers (and in New York, he's called on as many as
+30 in two days) is that these men are close to the needs
+and wants of their customers and he can learn things from
+them that he'd learn in no other way.
+
+I've heard that there's almost no other head of a
+Fortune 500-size company who would spend as much time with
+the people who buy his products.  People are often
+surprised that a man with his responsibilities would take
+the time for this much face to face contact. But the fact
+is, learning what people care about is almost a religion to
+him.
+
+Here are some of the questions that people either
+write to Frank or ask him in person.  In answering the
+questions, I've either used the information I've heard
+Frank give, or else I've checked with the Perdue food
+scientists or home economists.
+What should I look for when I shop for chicken?
+Whatever city we're in, whether it's on the East Coast, or
+Puerto Rico, or even London or Moscow or Tokyo, Frank
+visits supermarkets the way other people visit museums or
+monuments.  He notices the following kinds of things
+himself and would recommend that you do also when selecting
+chicken.
+
+        _Give the package a little squeeze.  Are there
+signs of ice along wings, backs or edges?  Frank explained
+to me that some chicken producers blast their birds with
+air as cold as -40o F, but he never does.  Freezing causes
+a breakdown in protein, loss of natural juices, and reduced
+tenderness. Also,  when you cook a frozen bird, the bones
+and nearby meat may turn an unappetizing dark color.
+
+        _Look at the thickness of the meat in proportion
+to the bone.  If, for example, the breast looks scrawny,
+you're paying a lot for bone rather than meat.
+
+        _Read the labels so you know what you are
+getting.  Many different parts and combinations are
+available, and some look surprisingly alike even to Frank's
+trained eye.  The label tells exactly what is inside.
+
+        _Ask questions.  If any meat or poultry product
+doesn't look, feel, or smell just right, check with the
+professionals behind the counter.
+
+        _Notice the pull date.  Most stores are
+scrupulous about removing               chicken before the pull
+date expires$but sometimes there's a slip-up.
+
+        _Was the chicken well-cleaned?  Or are there
+little traces of feathers or hairs?  These can look really
+unattractive when the bird is cooked.
+
+        _Is the chicken stored correctly on the chilling
+shelf, or are the trays of chicken stacked so high that the
+top ones aren't kept cold?  When that happens, the shelf
+life of the top ones is seriously shortened.
+
+        _Is the meat case kept so cold that the fresh
+chicken is frozen and ends up with ice crystals on the
+tray? If so, complain to the manager.
+
+        _Look at the ends of the bones.  Are they pink or
+are they  turning gray?  Generally, the more pink the bone
+ends are, the fresher the chicken.
+How should I store chicken at home?
+
+Chicken, like all meat, is perishable.  It should be
+stored in the coldest part of the refrigerator (40o or
+below), sealed as it comes from the market, and used within
+two or three days of purchase.
+Should I freeze chickens?
+
+Frank doesn't recommend freezing poultry. However, if
+a bird must be held beyond three days, freezing will keep
+it wholesome.
+How do I freeze poultry?
+
+When freezing is necessary, seal chicken or other
+poultry in an airtight container, heavy plastic bag,
+plastic wrap, foil or freezer paper.
+
+Try to have the wrapping tight against the chicken
+because any place where it isn't, small ice crystals will
+form. That means moisture has been drawn from the meat, and
+where that's happened, the meat will be tough and breading
+won't stick.
+
+Frozen uncooked chicken can be stored up to six
+months; frozen cooked chicken should be used within three
+months. (Personally I try to avoid freezing chicken since I
+know that freezing makes the chicken less tender and less
+juicy. Still, in spite of good intentions, I sometimes end
+up doing it. I've learned to make it a point to have a wax
+marking pencil and freezer tape handy, so I can label the
+package with the date and contents. I wonder if you've
+found, as I have, that it's unbelievably easy to lose track
+of how long things have been in there.)
+
+Do not stuff poultry before freezing, and freeze
+cooked birds and stuffing separately.
+Can frozen chicken be thawed and frozen again?
+
+Each time you freeze chicken, you sacrifice quality.
+If carefully handled, however, it is safe to defrost
+uncooked chicken and to freeze it again after cooking.  If
+frozen after cooking, do not thaw and freeze again.
+Why is chicken sometimes implicated in illness?
+
+In a warm, moist environment, illness-causing bacteria
+can grow in high-protein, low-acid foods such as meat,
+fish, poultry, eggs and milk.  But there is no reason to
+become ill from eating or serving these foods, if they are
+cooked thoroughly and served or refrigerated immediately.
+To prevent transferring bacteria from one food to another,
+use warm water and soap to wash hands, utensils and work
+surfaces before and after use.
+What makes chicken tender -- or tough?
+
+Frank does his best to make Perdue chickens as tender
+as possible,  but there's also a lot you can do.
+
+_Don't let chicken dry out in the refrigerator;  dry
+chicken is tough chicken. Keep it wrapped in the package it
+comes in until you use it.
+
+_Avoid freezing it.  When the juices inside the cells
+freeze, they act like little spears and they'll rupture
+some of the cell walls.  When you defrost the chicken,
+you'll lose some of the juice and the chicken will be less
+tender.
+
+_Cook chicken to the proper temperature, using a meat
+thermometer or pop-up guide. Cook bone-in chicken to 180
+degrees and boneless chicken to 170 degrees. Undercooked
+chicken will be tough and rubbery because it takes a fairly
+high internal temperature to soften the proteins in the
+muscles and make them tender.  But don't overcook chicken
+either, because  moisture will start to steam off, and the
+more chicken dries out, the tougher it gets.
+
+_Keep the skin on chicken during cooking. The skin
+helps keep juices in, and tenderness and juiciness go hand
+in hand. I've tried this both ways, and the difference is
+significant. (When you cook chicken with the skin on,
+approximately half the fat from the skin is absorbed into
+the meat; if calories and cholesterol are very important to
+you, you might want to remove the skin before cooking even
+if it means a less tender result.)
+
+_When microwaving any chicken product, cover with a
+loose tent of waxed paper to prevent drying.
+
+_Some authorities feel strongly that you should not
+salt the chicken before cooking because salt draws the
+juices out during cooking and toughens the meat.  In my
+experience, there is a detectable difference in tenderness
+between salting before cooking and salting afterwards; the
+chicken that I salted afterwards was slightly more tender.
+Still, I would guess that most people, myself included,
+wouldn't notice a big difference unless they were
+specifically paying attention to it.  The difference
+doesn't jump out at you as it does with overcooking or
+freezer burn.
+
+_Fry or roast breast pieces rather than microwaving
+them if tenderness is a top priority for you.  Microwaving
+is significantly faster, but there's a greater risk of
+toughness when you microwave breast meat.  Breast meat is
+fairly dry to begin with, and you don't have a whole lot of
+latitude between overcooking and undercooking. With breast
+meat, there's a trade-off between the speed of microwaving
+and the reliability of frying or roasting.
+
+
+Why are some chickens yellow skinned and some white?
+
+ A chicken's skin color comes from the diet it was fed
+and the same bird could have a white skin or a yellow skin,
+depending on what it ate. The diet that produces a yellow
+skin is more expensive than the usual diet, but the people
+at Perdue Farms feel it's worth it because a yellow skin
+color is one of the fastest ways Frank's inspectors have of
+finding and disqualifying an inferior bird.  If a bird is
+sick or off its feed, it doesn't absorb nutrients well and
+won't develop the rich golden color that is characteristic
+of Perdue birds. Also, if part of  a bird's outer skin is
+"barked", that is, rubbed off due to rough handling during
+processing, the Perdue inspectors can detect it more easily
+than with a white-skinned bird.  Detecting and removing and
+chicken with a barked skin is important because damaged
+skin shortens the shelf life and dries out and toughens the
+meat.  No white colored chickens get by the inspectors.
+Sometimes when I open a package of chicken, there's a
+pungent odor that doesn't smell spoiled, but it's
+definitely unpleasant. Should I throw the chicken out?
+
+If the odor lasts only a matter of seconds, your
+chicken is probably fine.  Meat is chemically active, and
+as it ages, it releases sulfur. When you open a bag that
+doesn't have air holes, you may notice the accumulated
+sulfur, but it will quickly disperse into the air. In fact,
+I've heard of cases where a wife will lean over to her
+husband and say, "Smell this, I think it's gone bad."
+He'll take a deep whiff and find nothing wrong with it.
+She'll take another sniff and then wonder if it was her
+imagination.  It wasn't. It's just that once the package
+was opened, the sulfur smell faded into the air like smoke
+rings.
+
+If the chicken still smells bad after a couple of
+minutes, that's an entirely different story. The problem is
+bacterial spoilage or rancidity or both.  Return the
+chicken to the store where you bought it and write to
+Frank. If a chicken's been around too long you can smell
+it, and if you can't detect it at room temperature, you
+probably can as it cooks, since rancidity is more obvious
+at higher temperatures.  Rancidity can occur without
+bacteria if the freezer where the meat was stored wasn't
+cold enough or if the product was kept there for a very
+long time, such as more than six months for uncooked
+chicken, or more than three months for cooked chicken. (By
+the way, I don't like to focus on this unpleasant stuff,
+but I do want you to get your money's worth when you're
+buying chicken.)
+Are chickens given hormones?
+
+Never. I remember when I lived on the West Coast,
+there was a small company that advertised that its
+chickens were grown without hormones.  I thought this was
+unethical, because it implied that other chickens were
+grown with hormones.  The fact is none are.
+Can I cook frozen chicken, or do I have to let it defrost
+first?
+
+In a pinch, go ahead, but allow extra cooking time.
+For the best texture and tenderness, however, you're better
+off starting from refrigerator temperatures; you can be
+more sure of getting an evenly cooked product.
+How long can I keep chicken at room temperature?
+
+From the point of view of food safety, you're taking a
+risk if you leave it outside the refrigerator for more than
+two hours. Unfortunately, bacteria  grow and multiply at
+temperatures between 40 degrees and 140 degrees, and they
+flourish at room temperature. To avoid food borne illness,
+all foods of animal origin should be kept  either hotter
+than 140 degrees or colder than 40 degrees.  If you know
+you won't be returning home directly after shopping, bring
+along an insulated bag or box to keep cold foods cold until
+you can get them into the refrigerator.
+Do I need to rinse chicken before cooking?
+
+Advice on this has varied over the years, including
+the advice Frank gives.  The latest research shows that
+from a health point of view, washing is not necessary.  Any
+microbes that you'd wash off will be entirely destroyed by
+heat when you cook the meat.  It's actually far more
+important to wash your hands, your cutting board, and your
+utensils since they won't be sterilized by cooking.
+How do I get the best flavor?
+
+That depends on whether you're after a mild and
+delicate flavor, or a strong and robust flavor. The younger
+the bird, the milder the flavor.  A game hen, which is five
+weeks old, will have the mildest flavor of all. A broiler,
+at seven weeks, will still have a quite mild and delicate
+flavor; a roaster, on the other hand, is usually about five
+weeks older than a broiler and it will have a much more
+pronounced "chickeny" flavor.  (Frank and I enjoy chicken
+at all ages, but if we had to choose on flavor alone, we'd
+most often go for the roasters.) For a really strong,
+chickeny flavor, see if you can find fowl or spent hens or
+stewing hens. These birds are around 18 months old, which
+means they're going to be quite tough, but if you use them
+in soups or stews, they'll add an excellent flavor.
+I've had chicken in the freezer for a year.  Is it still
+edible?
+
+From a health point of view it would be ok, but the
+flavor and texture will have deteriorated and it just won't
+be particularly tasty.  I stored chicken in the freezer for
+a year once as an experiment, just to see what it would be
+like.  It wasn't awful, but it was kind of flat and
+tasteless. I remember wondering if this was what cotton
+tasted like - although to be fair, it wasn't really that
+bad.
+Why are bones sometimes dark?
+
+Darkened bones occur when the product has been frozen.
+Freezing causes the blood cells in the bone marrow to
+rupture and then when the chicken is thawed, these ruptured
+cells leak out and cause visible reddish splotches on the
+bones.  When cooked, these discolorations will turn from
+red to almost black.
+Is it true that breast meat is the least fattening part of
+a chicken?
+
+Yes.  Breast meat has about half the fat of thigh
+meat. If calories or cholesterol are important to you,
+choose the breast meat.  Frank watches his cholesterol and
+I've never seen him go for anything but breast meat. Is it
+better to cook a chicken quickly at a high temperature-or
+slowly at a low temperature?
+
+Both work, but with high temperatures, you run a
+greater risk of uneven cooking, with the wings and legs
+becoming overcooked before the rest of the bird is done.
+Usually we recommend a moderate temperature of 350 degrees
+for whole birds and 375 degrees for parts. If you are in a
+hurry and want to use a higher temperature, then shield the
+wings and legs by wrapping them with aluminum foil if
+they're starting to become too brown.
+How much should I allow for shrinkage when cooking chicken?
+
+For each 3-ounce serving of cooked poultry, buy an
+extra ounce to allow  for shrinkage and an extra two ounces
+to allow for bone.
+If I want to use different parts of the chicken from what
+the recipe calls for, how do I go about making
+substitutions?
+
+This table should help:
+
+Name of Part              Approximate No. to Equal One
+Whole Chicken   Whole breasts                           3
+
+Half breasts                                    6
+
+Whole leg (thigh and drumstick) 6
+
+Thigh                                           12
+
+Drumsticks                                      14
+
+Wing                                            14
+
+Drumette (upper part of wing)   24
+
+When using cooked chicken, allow one pound of whole
+uncooked chicken for each cup of cooked, edible chicken
+meat.
+How do you truss a chicken?
+HERE HAVE ILLUSTRATION SHOWING HOW
+
+What's the best way to carve a chicken?
+HERE HAVE ILLUSTRATION SHOWING HOW
+
+Some of your recipes call for roasters. I don't live in an
+area where Perdue chicken is sold, and I haven't been able
+to find roasters in the stores.  What exactly is a roaster,
+and can I substitute a broiler?
+
+A Perdue Oven Stuffer Roaster is a 12 week old bird
+especially developed for a broad breast.  Roasters are
+bigger than broilers, and have a more favorable meat to
+bone ratio than broilers.   Because they are older birds,
+they also have a much deeper, richer flavor. You can use
+broilers in roaster recipes, but plan on the chicken's
+being done sooner and having a noticeably milder flavor.
+
+        Frank, by the way, is the man responsible for
+creating the roaster market. Back in the early 1970s, when
+few people had ever heard of a roaster, he was the one who
+worked to breed these broad-breasted birds, and who put the
+effort into advertising so people would learn about the new
+product.  He surprised his colleagues by how determined he
+was in his developing and marketing efforts. One of the men
+who worked with Frank told me that he was amazed that
+Frank, who will hang onto an old pair of shoes to save $50,
+was willing to spend millions to let people know about the
+product, and further, he did it without a qualm, because he
+had such belief in it. If you haven't tried an Oven Stuffer
+Roaster and you're visiting the East Coast, try one, and
+you'll see why Frank believed in it so much.
+
+
+Chapter One: CHICKEN FOR EVERYDAY
+
+
+Napoleon's cook once bet that he could cook chicken a
+different way every day of the year.  The cook found that
+this was an easy bet to win, and I can see why, having
+looked at the recipes in Frank's files. Chicken's
+versatility seems almost endless. Perdue Farms home
+economists have been developing chicken recipes since the
+early 1970s and as a result, Frank has more than 2000
+chicken recipes. If only Napoleon had chosen to bet with
+me, I could have won even if he'd said the bet was for six
+years!
+
+In this chapter, you'll find some of Frank's and my
+favorites for every day cooking. But there are different
+kinds of every day cooking, so I've divided the chapter
+into three sections to take care of three different every
+day situations.
+
+The first section, Fast Food Chicken from Your
+Refrigerator, is for when you're in a hurry and want dinner
+on the table in the shortest possible time. None of these
+recipes takes more than 15 minutes, and many are ready in
+five. However, you will find special tricks to make the
+food more interesting than just heat and serve.
+
+The second section, Perdue Plus Five, is for when you
+don't mind if dinner isn't ready for another hour or so,
+but you want your part of the preparation to be as brief as
+possible. The recipes in this section use only five
+ingredients in addition to chicken, salt, and pepper, and
+all of the recipes are simple to prepareathough they may
+take awhile to cook.
+
+The third section, Family Favorites, is for relaxed
+times.  When you don't mind spending some time putting
+together something your family will really like, try this
+section.
+FAST FOOD CHICKEN FROM YOUR REFRIGERATOR
+   (PHOTO:  The most valuable player on the TV Football-
+party table might be Perdue Done It!)
+
+Frank loves to tell people that they can pick up
+delicious, fast-food chicken within easy walking
+distanceatheir refrigerators. "When you're hungry and in a
+hurry," he says, "you don't need to rush across town for
+great chicken.  You can just walk (slowly) to your
+refrigerator and pick up my Perdue Done It! chicken."
+
+Although fried foods are notoriously high in fat,
+particularly fast food ones.  Perdue Done It! is an
+exception.  Frank flash fries the Perdue Done It!
+products.  They are in oil for seconds only.  Further, to
+assure the chicken is as low in saturated fat as possible,
+Perdue uses only polyunsaturated soybean oil.
+
+In the recipes that follow, I've used generic nuggets,
+cutlets, tenders, and other fully cooked products.
+However, try for the Perdue Done It! if you live in the
+Perdue marketing area, which is the East Coast and some of
+the Mid Western states.  The Perdue nuggets, cutlets and
+tenders come from white meat fillets, while some of the
+other brands are pressed and formed from dark meat chicken
+and don't have the best texture or flavor.
+TENDERS, AND NUGGETS
+Chick on a Biscuit:  Split hot baked biscuits.  Fill each
+with a breaded chicken nugget and a thin slice of ham; top
+with mustard.
+Chicken Mexicali:  Top cutlets or tenders with prepared
+salsa and avocado slices.
+Chicken Parmesan:  Top partially heated cutlets with
+spaghetti sauce and sliced mozzarella cheese; broil briefly
+to melt cheese.
+Super Caesar Salad:  Quarter heated nuggets and toss with
+croutons, Romaine lettuce, and Caesar salad dressing.
+Holiday Crepe:  Heat breast tenders and place on a warm
+crepe.  Top with cranberry sauce and roll up; serve with
+sour cream.
+Japanese Meal-in-a-Bowl:  Prepare Japanese-style noodle
+soup (ramen) as directed.  Add heated chicken breast
+nuggets or tenders, sliced scallions and a dash of soy
+sauce.  (I often put this in a Thermos and bring it to
+Frank at his office when he's working late.)
+Nugget Sticks:  On metal skewers, alternately thread 4 to 5
+chicken breast nuggets with 2 inch pieces of bacon.  Heat
+in oven as directed on nugget package.  Dip into prepared
+chutney or sweet-sour sauce.
+Stir-Fry Snack:  Stir-fry wings in a little oil with red
+bell pepper strips, scallions and sliced water chestnuts.
+Season with soy sauce.  Serve over rice.
+Substantial Sub:  Split a loaf of Italian bread lengthwise.
+Pile on heated breaded chicken cutlets or tenders,
+provolone cheese, sliced tomato, sweet onion, pimentos and
+shredded lettuce.  Douse with bottled salad dressing and
+dig in.
+Tenders Under Wraps: Brush Boston lettuce leaves with
+prepared hoisin sauce or Chinese-style duck sauce.  Place a
+heated tender or 2 nuggets and a piece of scallion on top.
+Roll up lettuce around tender, securing with a toothpick.
+PRECOOKED HOT & SPICY WINGS
+Chicken Antipasto:  Arrange hot & spicy wings on platter
+with slices of provolone cheese, sliced tomatoes, marinated
+artichoke hearts and olives.
+Out-of-Buffalo Wings:  Warm hot & spicy wings and arrange
+with celery sticks around a blue cheese dip. Combine 3/4
+cup mayonnaise, 1/3 cup crumbled blue cheese and 1 minced
+scallion in a small bowl.
+Speedy Arroz Con Pollo:  Prepare a box of Spanish rice mix
+as package directs.  During last 10 minutes of cooking
+time, add 1 package hot & spicy wings, 1 package thawed
+frozen peas and 1/2 cup sliced olives. ed chicken, toasted
+almonds, and chopped scallions.  Blend in mayonnaise
+flavored with curry powder and spoon back into pineapple
+shell to serve.
+Cheesy Chick:  Prepare packaged stuffing mix as directed,
+adding 1 cup shredded Jarlsberg or Swiss cheese.  Stuff
+whole roasted chicken or Cornish hens with mixture; heat
+until warmed through.
+Chicken Frittata:  Shred roasted chicken or cut breaded
+chicken into cubes.  Add to beaten eggs, along with
+mushrooms, onions, and any leftover vegetables.  Cook
+mixture quickly, forming into an open-faced omelet or
+frittata.
+Chicken Normandy:  Arrange cut-up roasted chicken or
+Cornish hen meat in a shallow baking dish and scatter
+thinly sliced apples around pieces.  Cover and heat until
+hot and apples are tender.  Stir in a little light or heavy
+cream and warm to serve.
+Chicken Reuben:  Thinly slice roasted chicken.  Pile on
+sliced rye that's been spread with Russian dressing.  Top
+with prepared sauerkraut, a slice of Swiss cheese, and
+another slice of rye.  Grill or pan fry sandwiches until
+cheese melts.
+Chicken Sesame:  Brush roasted chicken or Cornish hens with
+bottled salad dressing; sprinkle surface with sesame seeds
+and heat as directed.
+Fabulous Fajitas:  Slice roasted chicken into strips.
+Saute in oil, adding lime juice, garlic, and ground cumin
+to taste.  Roll up in warm flour tortillas and top with
+chunks of avocado, chopped scallion, and cherry tomatoes.
+Pasta Pizazz:  Saute pieces of roasted or breaded chicken
+with sliced zucchini, chopped onion, sliced mushrooms, and
+garlic.  Add a dash of heavy cream and toss with hot cooked
+spaghetti or noodles.
+Power Pita:  Slice roasted chicken and stuff into a whole
+wheat pita bread.  Top with shredded carrots, alfalfa
+sprouts, red pepper strips and a tablespoon of dressing
+made of plain yogurt  seasoned with lemon juice, curry
+powder and salt and pepper to taste.
+Stir Fried Chicken:  Dice roasted chicken into a wok or
+skillet and stir-fry with scallions, celery, mushrooms, and
+peas.  Add cooked rice and soy sauce to taste; toss well.
+Super Spud:  Halve a baked potato and top with shredded
+roasted chicken mixed with a little mayonnaise.  Pile on
+shredded Swiss cheese, bacon bits, and chopped chives; bake
+or microwave until cheese melts.
+Taco Perdue:  Cube roasted chicken and serve in taco
+shells, topped with shredded lettuce, chopped tomatoes,
+onion, shredded cheese, and taco sauce.
+PHOTO:  Harvest fruit adds seasonal flavor to chicken - 3
+Golden Nugget Salad: Heat 1 package of chicken breast
+nuggets.  Combine with Romaine lettuce, halved cherry
+tomatoes and diced avocado.  Toss with your favorite
+dressing.
+
+NUGGETS OR TENDERS WITH DIP
+Fully cooked breaded chicken breast nuggets (14-18 per
+package)
+
+or
+Tenders (6-8 per package)
+Following package directions, warm nuggets or tenders in a
+conventional oven or, using package tray, heat in a
+microwave oven.  Serve with ketchup or your favorite
+mustard.  For myself, I've been trying some of the more
+exotic mustards from the supermarket and sometimes I put
+out several kinds in pretty little dishes that I'd
+otherwise use for nuts.  Instead of a wine or cheese
+tasting, my guests end up trying different mustards.
+
+
+
+                PERDUE PLUS FIVE
+
+When was the last time you baked a pie from scratch?
+
+I'm asking you this question because I'm guessing that
+you're like many other people who've told me that today
+they'd never have time to bake a pie from scratch.  They
+might have once, but they don't have the time any more.
+
+In the last few years I've asked this question to
+dozens and dozens of audiences when giving talks.  Almost
+always, I get the same answer: that people who once had had
+the time to do a lot of cooking now seldom do. The want to
+eat well, they enjoy cooking, but they just can't find the
+time.
+
+If you were to ask me that question, I'd have to
+answer that I haven't found time to bake a pie from scratch
+in years either. Frank keeps me so busy that sometimes I
+think that I'm married to a whirlwind.  People joke that
+he's the only man you'll ever meet who can enter a
+revolving door in the compartment behind you and come out
+ahead of you. They also joke that he doesn't get ulcers$but
+he's a carrier.
+
+Knowing quick recipes has become more important to me
+than ever, and this section contains a selection of the
+best. The heating and cooking time may take an hour or so,
+but your part in the kitchen should be no more than fifteen
+minutes.  In this section, you'll find uncomplicated
+recipes with few steps, and none of the recipes have more
+than five ingredients in addition to chicken, salt, pepper
+and water.
+
+If like me, you also are looking for ways to prepare
+meals that taste good, look good, give you  more
+satisfaction than microwaving a store bought frozen dinner,
+but don't require a long time in the kitchen, this section
+is for you.
+BAKED ONION CHICKEN  Serves 4
+Recipes don't get much easier on the cook than this.  Anne
+Nesbit developed it for Perdue Farms.  One of her jobs as a
+Perdue home economist was to translate some of the world's
+most successful recipes into ones that were both easy to
+assemble and quick to prepare.  "I'm an admirer of simple
+recipes," says Anne. "My heart was in this work because I
+believed in it.  People want food that looks good and
+tastes good, but they don't have time to put a lot of work
+into getting there."  I've never met Anne, except over the
+phone, but from this comment, I know I would like her. The
+recipe isn't fancy, and it may be old-fashioned, but it's a
+treasure when you're in a hurry.
+1 chicken, cut in serving pieces
+dehydrated onion soup mix
+Preheat oven to 350oF.  Roll chicken in dry soup mix, using
+about as much mix as you would salt.  Place chicken in a
+single layer, skin side up, on baking sheet.  Bake,
+uncovered for 55 to 65 minutes until cooked through.
+BASIC FRIED CHICKENServes 4
+This is fried chicken in its simplest form. It's good
+enough so that the last time I made it, the grandchildren
+were making off with pieces almost as fast as I could cook
+them. Frank's daughter Anne Oliviero particularly
+recommends basic fried chicken served cold the next day for
+picnics. She and her family love to explore some of the
+islands off the coast of Maine, where they live, and cold
+fried chicken is just about always on the menu.
+1/3 cup flour
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper or to taste
+1 chicken cut in serving pieces
+1/2 cup vegetable shortening
+In a large plastic bag combine flour with salt and pepper.
+Shake chicken in bag with mixture.  In a large, deep
+skillet over medium heat, melt shortening.   Cook chicken
+uncovered,  heat for 20 to 30 minutes on each side or until
+cooked through.
+OVEN-FRIED CHICKEN, SOUTHWESTERN STYLE
+Any basic fried chicken recipe may be adapted for oven
+frying.  It is a useful technique when cooking larger
+quantities of chicken and is less messy than stovetop
+frying.  (Especially if you have a self-cleaning oven.)
+Simply follow the basic cooking instructions as given in
+the Southwestern version below.
+1 chicken, cut in serving pieces
+1 cup buttermilk
+3/4 teaspoon Tabasco, optional
+Vegetable oil for frying
+1/2 cup flour
+1/2 cup corn meal
+1 teaspoon salt
+3/4 teaspoon chili powder
+1/4 teaspoon ground pepper
+Place chicken in a large bowl.  Sprinkle with Tabasco.
+Pour buttermilk over all and allow to marinate for 10 to 15
+minutes.  Preheat oven to 425oF.  Place 1/2 inch of oil in
+the bottom of a heavy baking pan large enough to hold
+chicken without crowding.  Place pan in oven to heat for 10
+minutes.  In a plastic bag combine remaining ingredients.
+Shake chicken in seasoned flour.  Remove pieces one at a
+time and quickly slip into hot oil.  Place in oven and bake
+for 20 minutes.  Turn and bake for 10 to 15 minutes longer
+or until chicken is cooked through.  Drain chicken on
+crumpled paper towels.
+BASIC ROAST CHICKENServes 4
+Sometimes there is nothing else that will fill the bill
+like roasted chicken.  Here's the easiest way to do it.
+You can brush the surface with melted butter, margarine or
+oil, but it isn't really necessary.
+1 whole chicken
+1 teaspoon salt or to taste
+1 package (7-1/2-ounces) stuffing mix, prepared as directed
+on package
+Sprinkle cavity of chicken with salt.  Stuff with favorite
+prepared stuffing. Or skip stuffing if you're really in a
+hurry. Place chicken in baking pan (no rack needed).
+ROASTING CHART
+
+Approximate                      Additional Cooking
+
+Cooking Time    Amount of       Time if Stuffed time
+
+at 350F        Stuffing        if Stuffed
+Broiler/Fryer   1-1/4 to 2 hours        1-1/2 to 2 cups 15
+to 20 minutes
+(2-1/2 to 4 pounds)
+Oven Stuffer Roaster    2-1/4 to 2-3/4 hours    3 to 3-
+1/2 cups        20 to 25 minutes
+(5 to 7 pounds)
+Cornish Game Hen        60 to 75 minutes        1/2 to 3/4 cup  15
+to 20 minutes
+(18-24-ounces)
+
+BIRD OF PARADISEServes 4
+The recipe calls for a chicken cut in serving pieces, but
+naturally you can substitute any parts that you
+particularly like, such as breasts or thighs. Three breasts
+or 6 thighs with drumsticks attached would come out to
+about the same amount as the 1 chicken called for in this
+recipe.
+1 chicken, cut in serving pieces
+Salt and ground pepper to taste
+1 egg, beaten
+1/4 cup milk
+1 teaspoon salt or to taste
+1/3 cup grated Parmesan cheese
+1/2 cup butter or margarine
+1 cup sherry
+Season chicken with salt and pepper.  In a shallow bowl
+combine egg and milk.  Place cheese in a shallow baking
+pan.  Dip chicken in egg mixture; then roll in cheese.  In
+a large, deep skillet, over medium heat, melt butter.  Add
+chicken and brown for 5 to 6 minutes on each side.  Add
+sherry.  Cover and cook at medium-low heat for 35 to 45
+minutes or until cooked through.
+CORN CRISPED CHICKENServes 4
+I grew up on this recipe. It's not new, but it's good and
+the preparation time is minimal. If you don't have
+cornflakes, you can substitute almost any breakfast flakes
+as long as they don't have raisins in them. (The raisins
+can scorch in the oven.) For variation, you can add 1
+teaspoon dried italian seasonings or 1 teaspoon chili
+powder or 3/4 teaspoon curry powder to the cornflake
+crumbs.
+1 cup cornflake crumbs
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1/2 cup evaporated milk, undiluted
+1 chicken, cut in serving pieces
+Preheat oven to 350oF.  On a sheet of wax paper combine
+cornflake crumbs, salt and pepper.  Place evaporated milk
+in a shallow bowl.  Dip chicken in milk; then roll in
+seasoned crumbs.  Place chicken, skin side up, in a baking
+pan.  Bake, uncovered for 1 hour, or until cooked through.
+
+CUTLET PAILLARDS WITH BASIL BUTTERServes 4
+When I made this recipe, I happened to be in a hurry, and
+didn't have time to get fresh basil so I used dried basil
+instead.  Frank liked it and had seconds. The name
+"Paillard," by the way, comes from a European restaurant
+famous at the end of the 19th Century.
+4 skinless, boneless chicken breast halves or 1 thin sliced
+boneless roaster        breast
+1 tablespoon olive or vegetable oil
+6 tablespoons butter or margarine
+3 tablespoons minced fresh basil, or 1 tablespoon dried
+1 small clove garlic, minced
+1 teaspoon lemon juice
+salt and ground pepper to taste
+lemon slices, for garnish
+Place chicken between sheets of plastic wrap and pound to
+1/2 inch thickness.  If using thin sliced boneless Roaster
+breast, omit placing in plastic wrap and pounding. Brush
+cutlets lightly with oil,  Grill over hot coals 3 to 4
+minutes per side, rotating to form crosshatch marks
+characteristic of paillards, or broil 3 to 4 minutes per
+side or until cooked through.  Place butter, basil, garlic
+and lemon juice in a small pan and melt on the side of the
+grill.  Spoon butter over paillards and season with salt
+and pepper.  Garnish with lemon slices.
+EASY OVEN CHICKENServes 4
+This recipe has been one of my favorites since college
+days.  The true chicken flavor comes out with just a touch
+of garlic.
+1 chicken, cut in serving pieces
+1/4 cup olive or vegetable oil
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1 small clove garlic, minced
+Preheat oven to 350oF.  In a shallow baking pan arrange
+chicken in a single layer, skin side up.  Pour oil over
+chicken.  Sprinkle with salt, pepper and garlic.  Bake,
+uncovered, for about 1 hour, or until cooked through.
+
+HONEY LEMON CHICKENServes 4
+This recipe was originally designed for broiling, but this
+version requires less attention. 1 chicken, cut in serving
+pieces
+1/2 cup honey
+1/4 cup lemon juice
+1 teaspoon salt or to taste
+Preheat oven to 350oF.  In a shallow baking pan arrange
+chicken in a single layer, skin side down.  In a small bowl
+combine honey, lemon juice and salt.  Pour half of this
+sauce over chicken.  Bake, covered for 30 minutes.  Remove
+cover; turn chicken.  Pour other half of sauce on chicken.
+Replace cover.  Bake another 25 to 30 minutes or until
+cooked through, removing cover last 10 minutes for
+browning.
+HONEY-MUSTARD BAKED BREASTServes 4
+Have you ever been concerned about whether the honey you
+have in your cupboard is fresh or whether it should be
+thrown out?  Not to worry!  Honey is itself a natural
+preservative and samples of honey have been found in the
+tombs of Ancient Egypt that were still edible.  If it's
+crystallized, it may look bad, but it's still a wholesome
+food.  Just heat it gently until it reliquifies.
+1 whole boneless roaster breast
+salt and ground pepper to taste
+4 tablespoons melted butter or margarine
+1/2 cup honey
+1/4 cup Dijon mustard
+1/4 teaspoon curry powder
+Preheat oven to 350oF.  Season breast with salt and pepper.
+Combine butter, honey, mustard and curry powder.  Spoon
+half of sauce into a shallow baking dish.  Add breast and
+turn to coat well.  Bake, uncovered, for about 1 hour or
+until cooked through.  Turn and baste with remaining sauce
+once during cooking time.
+
+IT'S A DILLY CHICKEN
+When I read this recipe in the files, I noticed several
+hand-scrawled notes saying that it was really good, and
+someone described it as "a dilly of a recipe."  Yet from
+reading the recipe, it didn't sound as special as the notes
+indicated, especially since the ingredients include canned
+mushrooms rather than fresh. I was curious enough that I
+went to the kitchen and made the recipe, expecting that
+this would be one of the recipes that I wouldn't include in
+this book.  But to my surprise, I discovered that yes, dill
+seed and canned mushrooms, along with the juice from the
+mushrooms, really do something terrific for chicken.  It's
+not rich or creamy, but there's an attractive, aromatic
+flavor that permeates the chicken.
+1 chicken, cut in serving pieces
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1 can (4-ounces) whole small mushrooms (with liquid)
+1/2 teaspoon dill seed
+Preheat oven to 350oF.  In a shallow baking pan arrange
+chicken, skin side up, in a single layer.  Add salt,
+pepper, mushrooms (with liquid from can) and dill.  Cover
+with foil.  Bake at  for 1 hour or until cooked through.
+
+KIWI GLAZED CORNISH HENSServes 2
+Kiwifruit is only sweet and mild when it's fully ripe. A
+kiwifruit grower told me that kiwifruits are ripe when
+they're "soft as a baby's bottom."  When they're underripe,
+they taste like something between a lemon and a crabapple.
+If your kiwifruit is hard when you bring it home, give it a
+couple of days to ripen on your kitchen counter.
+2 fresh Cornish game hens
+salt and ground pepper to taste
+3 tablespoons butter or margarine
+1 tablespoon sugar
+1 ripe kiwifruit, peeled and mashed
+Preheat oven to 350oF.  Remove giblets.  Season hens inside
+and out with salt and pepper.  Tie legs together, fold
+wings back and arrange in baking pan.  In a small saucepan
+over medium-low heat, melt butter.  Brush hens with 2
+tablespoons butter, reserving remainder. Put hens in oven,
+and while they are cooking, prepare kiwi glaze.  Add sugar
+to remaining butter in pan and heat over medium-low until
+sugar dissolves.  Add mashed kiwi and cook one minute.
+Remove from heat.  After 45 minutes of cooking time, brush
+hens generously with kiwi glaze.  Continue baking for 15 to
+20 minutes or until juices run clear with no hint of pink
+when thigh is pierced.
+
+FAMILY FAVORITES
+In contrast to the preceding recipes, these recipes have
+more ingredients and require more preparation time, but if
+you've got the time, they're worth it. If you want to
+minimize time in the kitchen using these recipes, here are
+some suggestions.
+Tips for Saving Time in the Kitchen
+
+_To halve baking time, select boneless chicken
+breasts.  Cooking time  is  only 15-20 minutes at 350oF. A
+bone-in breast takes 35-45 minutes.
+
+_Stir fry chicken can be done in as little as 4
+minutes.
+
+_Cook double batches and freeze the extras in serving
+size packages.  On days when time is short, pop a package
+into the microwave for "fast food."
+
+_Take advantage of your supermarket's time-saving
+convenience items. If you're in a hurry, don't bother to
+slice and chop your fresh ingredients.  The salad bar has
+probably done it for you.  You can also find time savers
+such as shredded cheese and frozen chopped onion. (The
+supermarket industry has watched restaurants and fast food
+stores take more and more of your food dollars away each
+year.  They're now doing everything they can think of to
+reverse this trend and make supermarket shopping so
+attractive, quick, convenient and economical that you'll
+want to cook at home.)
+
+_Learn to cook chicken in the microwave.  A pound of
+broiler parts that would take 40 minutes in a 350 degree
+oven takes only 6-10 minutes in the microwave. See Chapter
+Four, Chicken in the Microwave.
+
+SOUPS
+
+PHOTO:  Pot of soup with fresh vegetables surrounding
+outside - 2
+
+Wherever there are people and chickens, there are
+chicken soups.  Virtually every immigrant group arriving in
+America brought along favorite chicken soup recipes and
+often the treasured family soup pot, too.
+
+If you grew up on canned, frozen, and dried soups, you
+may not realize how easy it is to make truly wonderful
+soups at home.  If so, try it for yourself, perhaps with
+these American classics.  All the soups are based on a key
+ingredient:  rich, homemade chicken stock, made from either
+whole birds or from parts, in about three hours.  Stock
+takes little tending, just slow easy cooking to bring out
+all the flavor and wholesome goodness.  Why not try making
+one of these soups now?  And then, with the help of your
+freezer, enjoy the results many times in the coming months.
+Basic Guide to Chicken Soup
+
+_Older, larger birds, such as the 5-7 pound roasters,
+make the best soups. An older bird will have developed more
+of the rich, intense chickeny flavor than the younger,
+milder-flavored broilers or Cornish hens. I've made soup
+from broilers and while it wasn't bad, it wasn't as good as
+it could be.
+
+_Use roaster parts if you want to save time.  They
+cook faster and are excellent when you need only a small
+amount of broth.  The richest flavor, by the way, comes
+from the muscles that are exercised most, which happen to
+be the dark meat muscles. All parts will make satisfactory
+soup, but the legs, thighs and necks provide the fullest
+flavor.
+
+_For clear, golden broth, do not add liver.  It turns
+stock cloudy.  And avoid a greenish cast by using only
+parsley stems and the white parts of leeks or scallions.
+
+_As the stock cooks down, foam will float to the top.
+Skim it off, or strain it out through double cheesecloth
+when the stock is complete.  Tie herbs and greens in
+cheesecloth as a "bouquet garni," so you won't
+inadvertently remove them during the skimming.
+
+_Always simmer stock over low to medium heat. It's not
+a good idea to boil the stock for the same reason it's not
+a good idea to boil coffee; too much of the flavor would
+boil away into the air. _Leftover vegetables and those past
+their prime are good pureed in cream soups.  When
+thickening such recipes with egg, prevent curdling by
+stirring a cup of hot soup first into egg, then back into
+soup. Also, be careful to keep the soup from boiling once
+you've added the egg.
+
+_Most soups develop better flavor if you'll store
+them, covered, in the refrigerator for a day or two.  To
+seal in the flavor while you're storing the soup, don't
+remove the fat that's on top.  When you're ready to serve
+the soup you can lift the congealed fat off as a sheet.  To
+remove the last particles of fat, place unscented paper
+towel on the surface.  Draw towel to one side and remove.
+
+_When freezing stock, allow 1/2- to 1-inch head room
+in containers so soup can expand.  Freeze some in quart-
+sized or larger containers for use in soups.  Ladle the
+rest into ice cube trays or muffin cups for adding to
+vegetables, sauces, or gravies.  Freeze and then transfer
+frozen stock cubes to a plastic bag or freezer container
+and keep frozen until ready to use.
+
+_Soup may be stored in the refrigerator two or three
+days or frozen for three to four months. When reheating,
+make sure to bring the broth to a boil.  Soups enriched
+with eggs are, unfortunately, not good candidates for
+reheating; they're apt to curdle.
+BASIC CHICKEN STOCK
+Makes about 8 cups
+If you need to, you can make the following substitutions
+for the roaster:  1 stewing hen or spent fowl (5-7 pounds);
+2 fresh young chickens (2-4 pounds); or 6 pounds fresh
+chicken parts, preferably dark meat portions.  (As I
+mentioned earlier, young chickens will not provide  as rich
+a flavor as the older birds but the taste will still be
+good.)  Cooking times for meat will vary from 3 hours for
+stewing hens or spent fowl,  to 1-1/2 hours for 2 smaller
+birds to slightly less time for parts.  In each case, time
+from beginning of simmer and return bones to stock for an
+additional 1/2 hour after you've removed the meat.
+     Chicken stock is delicious served as a simple broth
+with herbs, shredded or julienne vegetables, slivers of
+meat, or rice.  It also is the base from which countless
+other soups are made.
+1 roaster (5-7 pounds)
+chicken giblets, except liver
+1 large bay leaf
+2 whole cloves
+1 teaspoon white peppercorns
+1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
+4 quarts water or enough to cover chicken generously
+1 cup dry white wine, optional
+2 medium onions, quartered
+2 large carrots, sliced
+2 ribs celery, sliced
+1 leek, white part only, cleaned and sliced, optional
+1 bunch fresh parsley, stems only
+1 teaspoon salt or to taste
+Remove giblets from roaster and discard bird-watcher
+thermometer, if it has one.  Place roaster along with
+giblets in a large stockpot (8 to 10 quarts) or other large
+sauce pot.  Wrap bay leaf, cloves, peppercorns, and thyme
+in cheesecloth as bouquet garni; tie closed with string.
+Add to stockpot along with remaining ingredients.  Cover
+pot and simmer over medium-low heat for 2-1/2 hours or
+until meat is tender.  Carefully skim stock from time to
+time with a ladle or spoon to remove fat particles and
+foam.
+To check roaster for doneness, pull back a leg or cut into
+meat close to bone; it is cooked when no pink color remains
+in meat.  Remove pieces with a slotted spoon.  Cut away
+meat from bones and return bones to stock; simmer 30
+minutes longer. (See  Chapter 10: Cooking with Leftovers
+for uses for the cooked meat.)
+Strain stock through a fine sieve.  If you want, prepare in
+advance to this point and refrigerate or freeze.  Skim off
+top fat before using.
+To make a soup, bring as much stock as needed to a simmer.
+Then follow the soup recipe, adding chicken, vegetables,
+thickeners, seasonings, and garnishes.
+CHICKEN-IN-EVERY-POT SOUPServes 4-6
+For the best flavor, use fresh vegetables, varying them
+according to the season. Speaking of fresh vegetables, do
+you know how to tell a good carrot?  Look at the "crown,"
+(that's the stem end).  If the crown is turning brown or
+black or has regrowth visible where the stem was, you've
+got a carrot that's been around awhile. If the crown and
+shoulders are a bright orange, you've got a nice, fresh
+carrot.
+1 cup potatoes, cut in 1/2-inch cubes
+4 cups chicken broth
+1/4 cup dry sherry
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1 cup onions, halved and thinly sliced
+1 cup carrots, in 1/4-inch by 2-inch sticks
+1 cup celery, in 1/4-inch by 2-inch sticks
+1 cup fresh or frozen green beans, in 2-inch pieces
+2 cups cooked chicken, in 1/4-inch by 2-inch julienne
+strips
+1 cup zucchini, in 1/4-inch by 2-inch sticks
+Place potatoes in a saucepan with enough salted water to
+cover.  Bring to a boil over medium-high heat.  Cook
+potatoes 5 minutes; drain, rinse under cold water and set
+aside.  In large saucepan over medium-high heat, bring
+broth and sherry to a boil.  Season with salt and pepper.
+Add onions, carrots, and celery and simmer 5 minutes.  Stir
+in green beans and chicken and heat soup to boiling.  Add
+zucchini and potatoes and simmer 1 minute longer or until
+vegetables are as tender as you like them.
+Variation:  Chicken Minestrone
+Add 1 cup chopped stewed tomatoes in their juice and 2 cups
+cooked, drained fusilli or other pasta and 1/2-cup cooked
+kidney beans when adding zucchini and potatoes.  Stir in
+1/2-cup grated Parmesan cheese just before serving.  Other
+fresh vegetables may be added according to their cooking
+times.  Minestrone happens to be one of Frank's favorites,
+although he skips the cheese because of its cholesterol.
+NEW ENGLAND CHICKEN 'N' CORN CHOWDERServes 4-6
+Chowders are thick soups which take their name from the
+large French pot used in soup-making called a "chaudiere."
+You can use fresh corn in this recipe, but I deliberately
+suggested frozen  corn first because frozen corn can
+actually taste sweeter and fresher than the fresh corn you
+buy at the supermarket. Corn loses 50% of its sweetness in
+just 24 hours at room temperature, and it can take days for
+corn to get from the fields to the supermarket to your
+house. In contrast, frozen corn is rushed from the fields
+to the freezer in just a few hours, and once frozen, it
+stops losing its sweetness.  Strange as it may seem, with
+corn, frozen can taste fresher than fresh.
+1/4 pound bacon or salt pork, diced
+1 cup chopped onion
+1/2 cup chopped celery
+4 cups chicken broth
+2 cups peeled potatoes, cut in 1/2-inch cubes
+1 package (10 ounces) frozen corn or kernels from 2 ears of
+corn
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+2 cups cooked, diced chicken
+1 cup (1/2-pint) heavy cream
+Oyster crackers, for garnish
+In large saucepan over medium-high heat, saute bacon for 3
+minutes until its fat has been rendered.  Add onions and
+celery and cook 3 minutes longer.  Stir in broth and bring
+to a boil, whisking constantly. Add potatoes and corn,
+season with salt and pepper and cook 5 to 10 minutes or
+until tender.  Stir in chicken and cream, simmer 3 minutes
+and serve with oyster crackers.
+Variation:   Shellfish Chowder
+Add 1 cup chopped green pepper and 1 cup cooked crab or
+shrimp to soup when adding chicken.
+
+HEARTY LANCASTER CHICKEN, VEGETABLE AND DUMPLING SOUP
+Serves 4
+This is a famous Pennsylvania summer soup made with extra
+vegetables for hearty winter eating. You can substitute
+noodles for the dumplings, or add crackers, pretzels $ and
+some people have told me that even popcorn works.  I'm
+skeptical about the popcorn, but if you're feeling
+adventurous, give it a try.
+6 cups chicken broth
+2 cups cooked, diced chicken
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1/2 cup parboiled potatoes, cut in 1/2-inch cubes
+1/2 cup parboiled carrots, cut in 1/2-inch pieces
+1/2 cup shredded green cabbage
+1 cup thinly-sliced leek, white and tender green parts
+only, or 1 medium onion, thinly sliced
+1 package (10-ounces) frozen corn kernels from 2 ears of
+corn
+Knepp
+In large saucepan over high heat, bring broth to a boil.
+Add other ingredients and reduce heat to low.  Simmer for 3
+minutes while making dumplings.
+Knepp (Little Dumplings)
+1 egg
+3/4 cup flour
+1/3 cup water
+1/4 teaspoon salt or to taste
+1/8 teaspoon baking powder
+Pinch ground nutmeg
+1 teaspoon  minced, fresh parsley, optional garnish
+In small bowl, beat egg; stir in flour, water, salt, baking
+powder, and nutmeg.  Drop batter by half teaspoons into the
+simmering soup.  When dumplings rise to top, stir in
+parsley and serve.
+Variation:   Chicken Spinach Straciatella
+Omit dumplings.  Clean and stem 1/2 pound fresh spinach;
+stack and cut into 1/2-inch strips.  Whisk together 2 eggs
+with 1/2-cup grated Parmesan cheese.  Stir in spinach with
+chicken, then heat soup just to boiling.  Immediately pour
+in the egg mixture in a thin stream, while stirring.  The
+goal is to end up with thread-like strands of cooked egg.
+Cook until soup simmers again; stir gently just before
+serving.
+
+STEW FROM BAVARIAServes 4
+If you like mild sauerkraut, instead of just draining it,
+as the recipe suggests, rinse it in a colander or strainer.
+1 roaster boneless breast, cut into bite-size pieces
+salt and ground pepper to taste
+2 tablespoons butter or margarine
+1 medium onion, thinly sliced
+1 pound sauerkraut, drained
+1 can (16 ounces) whole berry cranberry sauce
+1 large apple, peeled, cored and sliced
+1/2 cup chopped walnuts (optional)
+Season breast pieces with salt and pepper.  In a flame
+proof casserole or Dutch oven over medium heat, melt
+butter.  Add chicken and onions.  Saute until lightly
+browned, about 5 minutes.  In a bowl combine sauerkraut,
+cranberry sauce and apples.  Spoon over chicken and onions
+and toss gently.  Cover and simmer over medium-low heat for
+20 minutes.  Sprinkle with walnuts just before serving.
+
+
+                                        MAIN DISH RECIPES
+RECIPES WITH CHICKEN BREASTS
+Unlike women, chickens have only one breast. A single
+serving would usually be a breast half.
+  The recipes that follow will refer to "breasts" and
+"breast halves."  A cutlet is a breast half (or thigh) that
+is both skinless and boneless and sometimes has been
+pounded to flatten.  A scaloppine is a cutlet sliced almost
+in half lengthwise and then opened, like the wings of a
+butterfly or a thin slice from a large roaster breast.  To
+save time, look for chicken scaloppine which have already
+been made for you: the Perdue thin-sliced Oven Stuffer
+Roaster Breasts are ready-made scaloppine.
+
+The recipes will also specify whether to use a chicken
+breast or a roaster breast. You can interchange them, but
+the results will be different.  A roaster has a more
+intense flavor and is juicier.  It's also bigger, and
+requires longer cooking.
+BAKED BREASTS WITH CHEESEServes 4
+When the Perdue Oven Stuffer Roasters and Roaster Parts
+first came out, Frank used to have recipe cards put in each
+one because it was a new product and most people didn't
+know how they should be cooked.  The practice was
+discontinued once Roasters became well-known.  The woman in
+charge of distributing recipes told me that sometimes the
+recipes on the cards became family favorites, and when a
+person lost one of the family favorite cards, he or she
+would actually take the trouble to write to Frank for a
+replacement.  I asked how often this happens and learned
+that over the years, Frank has received thousands of
+letters requesting replacement cards. This is one of the
+recipes that people have asked for over and over again.
+3 tablespoons butter or margarine, divided
+1 roaster boneless breast
+salt and ground pepper to taste
+2 scallions, thinly sliced
+1 tablespoon fresh chopped parsley
+1 and 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
+1/2 cup chicken broth
+3 tablespoons dry white wine
+3/4 cup grated Swiss cheese
+2 tablespoons grated Parmesan cheese
+2 tablespoons bread crumbs
+Preheat oven to 375oF.  Lightly butter a shallow baking
+dish.  Place chicken in baking dish and sprinkle with salt,
+pepper, scallions, parsley, and thyme.  In a measuring cup
+combine broth and wine and pour over chicken.  Cover and
+bake 20 minutes.  In a small bowl combine cheeses and bread
+crumbs.  Remove chicken from oven and sprinkle with cheese
+mixture.  Dot with remaining butter and place under broiler
+until cheese is melted and golden.
+BERLINER SCHNITZEL BREASTServes 4
+You'll notice that the "hard-cooked" egg in this recipe
+isn't called "hard-boiled." The reason is that the egg
+producers tell me that it's better never to boil an egg,
+but rather to cook it until it's hard in water that's just
+below boiling.  If you cook your eggs in boiling water,
+they'll end up with an unattractive greenish color where
+the yolk meets the white. At lower temperatures, the yolk
+will be more tender and won't discolor.
+1 roaster boneless breast or a package of thin sliced
+boneless roaster breast.
+2 eggs
+3/4 teaspoon salt or to taste
+Ground pepper to taste
+1/3 cup flour
+1 cup dry breadcrumbs
+vegetable oil
+6 tablespoons butter or margarine
+2 tablespoons fresh lemon juice
+3 tablespoons capers, drained
+1 hard-cooked egg, finely chopped
+2 tablespoons minced fresh parsley
+Separate fillets from breast halves and then cut breast
+halves in half, lengthwise. Place breast pieces between
+sheets of plastic wrap.  Pound chicken to a 1/4-inch
+thickness to form scaloppine.  If using thin sliced breast
+skip this step.  In a shallow bowl beat eggs with salt and
+pepper.  Place flour and bread crumbs on sheets of wax
+paper.  Dredge chicken in flour then dip in egg and coat
+with breadcrumbs.    Heat 1/4-inch oil in a large skillet
+over medium-high heat.  Add chicken and saute for 3 to 4
+minutes per side or until cooked through.  Remove to
+serving platter.  Pour oil from skillet and wipe clean.
+Add butter to skillet and melt over medium heat.   Add
+lemon juice and capers carefully to avoid spatters; pour
+over schnitzels.  In a small bowl  toss together hard-
+cooked egg and parsley and sprinkle over top.  Serve with
+buttered noodles.
+BONELESS BREAST PARMESANServes 4
+To get the best flavor from the tomatoes, make sure your
+supermarket doesn't store them on the chilling shelf and
+don't refrigerate them when you bring them home.  Store
+them at room temperature and use them soon after you buy
+them.
+1 roaster boneless breast or thin sliced boneless roaster
+breast
+1 1/4 teaspoons salt, divided
+Ground pepper to taste
+2 eggs, beaten
+3/4 cup plain bread crumbs
+3/4 cup grated Parmesan cheese
+1/3 cup flour
+1 pound fresh ripe tomatoes, chopped
+1 small clove garlic, minced
+3/4 cup olive oil, divided
+2 tablespoons minced fresh basil or 2 teaspoons dried
+Separate fillets from breast halves and then cut breast
+halves in half, lengthwise. Place breast pieces between
+sheets of plastic wrap and pound to 1/4" thickness to form
+scaloppine. If using thin sliced breast, skip the previous
+step. In a shallow bowl beat eggs with 3/4 teaspoon salt
+and pepper.  Place flour on a sheet of wax paper. On
+another sheet of wax paper combine bread crumbs and
+Parmesan cheese.  Dredge cutlets in flour, dip in egg and
+roll in bread crumb mixture.  Refrigerate while making
+sauce.  In a small serving bowl combine tomatoes, garlic,
+1/4 cup olive oil, basil and salt and pepper.  In a large
+skillet over medium-high heat, heat remaining oil.  Add
+chicken and saute for 3 to 4 minutes per side or until
+cooked through.  Transfer to a warmed serving dish.  Pass
+sauce separately.
+BREAST COQ AU VIN                               Serves 4
+The famous food writer, Malcolm R. Herbert, tells a story
+that I've always loved about coq au vin (chicken in wine).
+According to Herbert, a lady lavished praise on Alexander
+Dumaine, one of France's outstanding chefs, for his version
+of chicken in wine.
+
+"Madam, I'm not satisfied," Dumaine replied.
+
+"But you have been making coq au vin for 30 years,"
+the woman protested. "How can you not be satisfied?"
+
+"That, madam, was practice."
+
+According to Herbert, Dumaine's version of coq au vin
+uses red wine, white wine, and brandy, and it takes a good
+twenty-four hours to prepare.  This version is a lot
+simpler, but still very good. The day I made it, I couldn't
+find pearl onions or small onions in my local supermarket,
+so I used a large white onion, chopped. The pearl onions
+would have been prettier, but the taste was fine.
+2 tablespoons butter or margarine
+1 roaster breast
+1 cup dry red wine
+salt and ground pepper to taste
+1 sprig each of fresh thyme and rosemary or 1/4 teaspoon
+each, dried
+1 clove garlic, minced
+16 pearl onions, if available, otherwise 8 small white
+onions, peeled and      quartered, or 1 large onion, chopped.
+1/4 pound fresh mushrooms, quartered
+1 tablespoon cornstarch
+1/4 cup water
+2 slices bacon, cooked and crumbled
+1 tablespoon fresh minced parsley
+In a Dutch oven over medium-high heat, melt butter.  Add
+breast and brown on all sides, 12 to 15 minutes.  Add wine,
+seasonings, garlic and onions.  Cover and simmer 60
+minutes.  Add mushrooms and simmer 10 to 15 minutes longer
+or until breast is cooked through.  Drain juices into a
+small saucepan; blend cornstarch and water; stir into pan
+juices and cook, over medium heat, stirring constantly, one
+minute or until sauce thickens and clears.  Carve breast
+and serve with wine sauce.  Garnish with crumbled bacon and
+parsley.
+
+BREAST WITH APPLE-PECAN STUFFINGServes 4
+Make sure that the pecans you use are fresh.  In the shell,
+they'll last in a cool dry place for six months.  Shelled
+pecans should be kept in the refrigerator, in an air tight
+container. If you plan to keep them for longer than half a
+year, freeze them.
+1 roaster breast
+salt and ground pepper to taste
+2 cups seasoned breadcrumbs
+6 tablespoons butter or margarine, divided
+1/4 cup hot chicken broth or water
+2 apples, peeled, cored and chopped
+1/2 cup chopped pecans
+Preheat oven to 375oF.  Season breast inside and out with
+salt and pepper.  In a bowl, combine breadcrumbs, 4
+tablespoons butter, broth, apples and pecans.  Stuff breast
+cavity and cover with aluminum foil.  Carefully place
+breast, skin side up in roasting pan.  Rub remaining butter
+over breast and bake about one hour and 15 minutes until
+juices run clear with no hint of pink when pierced.  Remove
+stuffing and carve half of breast.
+BUTTERMILK PECAN CHICKENServes 4
+The pecan halves are more appetizing-looking when you put
+them on top of the chicken during the last ten minutes of
+baking; the nuts get a delicious-looking brown. I come back
+to this recipe when I want something that's never fail.
+1 egg
+1/2 cup buttermilk
+3/4 cup pecan halves, divided
+1/2 cup flour
+1/2 cup ground pecans
+2 teaspoons paprika
+1 teaspoon salt or to taste
+1/4 teaspoon pepper
+2 tablespoons sesame seed
+4 chicken breast halves
+1/4 cup oil
+In a mixing bowl beat egg with buttermilk.  Chop 1/2 cup of
+pecans coarsely, reserving remaining halves for garnish.
+On a sheet of wax paper mix together chopped pecans, flour,
+paprika, salt, pepper and sesame seed.  Dip chicken pieces
+in buttermilk mixture; then pecan mixture.  Pour oil in
+shallow baking pan.  Place chicken breasts, skin side down,
+in pan and turn to coat with oil; finishing with skin side
+up.  Bake, uncovered, at 350oF 45 to 50 minutes, or until
+cooked through.  During last 10 minutes of baking, place
+reserved pecan halves on top of chicken.
+
+CHICKEN AVOCADO MELT  Serves 4
+For years I made it a kind of hobby to ask cookbook authors
+and recipe contest winners how they came up with their
+recipes. Since I don't invent recipes myself, the people
+who create the real winners seem to me as mysterious and
+impressive as someone who composes a hit song or writes a
+best selling novel.
+My favorite example of this is Marge Fortier, who won the
+$10,000 Grand Prize at the National Chicken Cooking
+Contest.  She didn't do any tinkering, tasting, and
+adjusting the way most of us would. No, the complete idea
+for her recipe for Chicken Avocado Melt came to her
+seemingly out of nowhere.  "I was vacuuming the living
+room," she told me, "when all of a sudden, I don't know
+how, the complete idea for the finished recipe just came to
+me.  She grabbed a pencil and jotted down the entire recipe
+on the notepad that she always keeps handy$and won $10,000.
+Her recipe calls for chicken breast halves, but you can
+simplify things a little if you use
+thin sliced boneless roaster breast pieces instead.
+4 skinless, boneless chicken breast halves or 1 thin sliced
+boneless roaster        breast
+2 tablespoons cornstarch
+1 teaspoon ground cumin
+1 clove garlic, minced
+1/2 teaspoon salt
+1 egg, slightly beaten
+1 tablespoon water
+1/3 cup cornmeal
+3 tablespoons cooking oil
+1 ripe avocado, peeled, sliced
+1-1/2 cups shredded Monterey Jack cheese
+1/2 cup sour cream, divided
+1/4 cup sliced scallion greens
+1/4 cup chopped sweet red pepper
+cherry tomatoes
+parsley sprigs
+Preheat oven to 350oF.  Pound the chicken to 1/4"
+thickness. If using thin sliced breast, skip the previous
+step. In a shallow bowl, mix the cornstarch, cumin, garlic,
+and salt.  In another bowl mix egg and water.  Place
+cornmeal in a third small bowl.  Coat chicken first with
+the cornstarch mixture, then with the egg, and finally with
+the cornmeal.  (Marge Fortier says, "I always use
+cornstarch because it comes out thinner than flour".)
+In a large skillet over medium-high heat, heat oil. Add
+chicken and saute for two minutes on each side "to firm up
+the crust", then remove pieces to a shallow baking pan.
+Before putting cutlets in oven, top them with avocado
+slices and sprinkle with cheese.  Bake for 15 minutes or
+until cooked through.  Top each chicken breast with sour
+cream and a sprinkling of scallions
+ and red pepper.  Garnish with cherry tomato halves and
+parsley. Serves four.
+CHICKEN IN MUSTARD SAUCEServes 4
+Home economist Michelle Scicolone developed this recipe for
+Perdue, and she has an ultimate compliment for it:  "It's
+what I make all the time when I'm cooking at home."  You
+get crunchiness and crispness but it's not fried.
+According to Michelle, it comes out just fine with any
+mustard that you have on hand or any chicken parts you have
+around.
+1 roaster boneless breast or  thin sliced boneless breast
+3 tablespoons vegetable oil, divided
+1/2 pound mushrooms, sliced (2 cups)
+2 tablespoons minced, fresh parsley
+l tablespoon minced shallot or scallion
+l/8 teaspoon ground pepper
+l/2 cup  chicken broth
+l/4 cup dry white wine
+l tablespoon Dijon mustard
+Slice breast thinly if using whole breast.  In large
+skillet, over medium-high heat,  heat 2 tablespoons oil.
+Add breast slices a few at a time, placing them so that
+pieces do not touch.  Saute about 2 minutes per side, until
+chicken is lightly browned on both sides and cooked
+through.  Remove from skillet; keep warm.  Heat remaining
+oil.  Add mushrooms, parsley, shallot and pepper.  Stirring
+frequently, cook 2 minutes.  Stir in broth and wine; bring
+to a boil and cook until liquid is reduced by half (about
+1/3 cup).  Reduce heat to low; stir in mustard until well
+blended. Spoon over chicken.
+HOT PINEAPPLE BREAST                                    Serves 4-6
+My teenage son Carlos says he likes this better cold the
+next day with a small handful of slivered almonds tossed
+over it. Myself, I like it hot, served over rice.
+If you have leftover chicken broth (as you probably will if
+you're using canned chicken broth), use it as part of the
+liquid you use to cook the rice. Also, if you like peppers
+to stay a bright green and don't mind if there's still some
+crunch to them, add them at the same time that you add the
+cornstarch rather than earlier in the recipe. They look
+pretty that way and pick up the bright red of the pimentos.
+1 roaster boneless breast cut into 1/4" by 2" strips
+4 tablespoons butter or margarine
+1 green pepper, cut into strips
+1 cup celery, sliced diagonally
+1 20-ounce can pineapple chunks, with liquid
+3/4 cup chicken broth
+1/4 cup chopped onion
+1 tablespoon fresh tarragon or 1 teaspoon dried
+2 tablespoons cornstarch
+1 4-ounce can pimento, drained and cut into strips
+1/2 teaspoon salt or to taste
+In a large skillet or wok over medium-high heat, melt
+butter.  Add chicken and saute for 5 minutes.  Add green
+pepper and celery and cook 3 minutes, stirring.  Drain
+pineapple, reserving liquid.  Add drained pineapple, 1/2
+cup of pineapple juice, broth, onion and tarragon.  Bring
+mixture to a boil; reduce heat to medium-low and simmer 5
+minutes.  Blend cornstarch with 2 tablespoons water to make
+a smooth paste.  (If you like the sauce quite thick, use an
+extra teaspoon of cornstarch.) Add to skillet and continue
+to cook, stirring, until thickened.  Add pimento and serve
+immediately.
+LAYERED CHICKEN (Hawaiian) Serves 6-8
+If you have a sweet tooth, this recipe could end up one of
+your favorites. Frank likes it a lot. Besides tasting
+delicious, it's also quite versatile. Once when I was
+making it, I happened to have leftovers of both chicken and
+rice, so I substituted them for the first two ingredients
+in this recipe. I also omitted the water and pineapple
+juice. If you make this substitution in the recipe, you
+won't need to bake it, but instead only keep it in the oven
+long enough to heat it through. It's not quite as delicious
+as the original, but it's still very good. By the way, the
+layered arrangement of this dish is typically Hawaiian;
+don't stir or mix the ingredients.
+8 skinless, boneless chicken breast halves
+1-1/2 cups quick-cooking rice, uncooked
+1 can (3-1/2-ounces) shredded coconut
+1 can (20 ounces) pineapple chunks, drained...reserve juice
+3/4 cup water
+2 teaspoons fresh lemon juice
+4 tablespoons orange marmalade
+4 tablespoons butter or margarine, melted
+4 tablespoons soy sauce
+2-1/2 teaspoons ground ginger
+Preheat oven to 350oF. Cut chicken into 1-inch cubes.
+Place half of chicken in bottom of large shallow baking
+dish.  Arrange rice in layer on top of chicken, then
+remaining chicken in layer.  Add layer of coconut; then
+layer of pineapple chunks.  Dot marmalade in spaces between
+chunks of pineapple.  Mix water, lemon juice and pineapple
+juice; pour over layers.  Pour melted butter or margarine
+and soy sauce over all.  Sprinkle ginger on top.  Bake,
+covered, for 40 minutes or until chicken and rice are done.
+Remove cover during last 5 minutes of baking for browning.
+LEMON-PARSLEY BREASTServes 4
+I have a friend who grows garlic in California who is a
+member of the Society of the Lovers of the Stinking Rose.
+He says, "The most common misconception about garlic is
+that garlic breath is bad breath."  He and his fellow
+Lovers of the Stinking Rose believe that on the contrary,
+it's mouthwash breath that is unpleasant.  Their slogan is,
+"Get rid of mouthwash breath; eat garlic!"  This recipe
+probably won't give you either mouthwash breath or garlic
+breath, since cooked garlic is quite mild in its effects.
+1 roaster boneless breast
+salt and ground pepper to taste
+4 tablespoons melted butter or margarine, divided
+1/4 cup bread crumbs
+2 tablespoons minced, fresh parsley
+2 tablespoons minced shallots or scallions
+1 clove garlic, minced
+1 lemon, thinly sliced
+Preheat oven to 375oF.  Season breast with salt and pepper.
+Pour 3 tablespoons melted butter into a baking dish.  Add
+chicken to dish and turn to coat with butter.  In a small
+bowl combine bread crumbs, parsley, shallots and garlic and
+spoon over chicken.  Drizzle with remaining 1 tablespoon
+butter.  Top with lemon slices.  Bake 25 to 30 minutes or
+until chicken is cooked through.
+MARYLAND BREAST OF CHICKENServes 4
+This recipe calls for scallions.  If you have trouble
+finding scallions, ask for green onions; they're the same
+thing.
+3/4 cup butter or margarine, divided
+1/4 pound fresh crab meat (or frozen, thawed)
+1/4 cup thinly sliced scallions
+1 tablespoon prepared horseradish
+1 teaspoon tomato paste
+1 tablespoon fresh lemon juice
+2 tablespoons fresh breadcrumbs
+salt and ground pepper to taste
+1/2 cup dry white wine
+1 roaster breast
+1 tablespoon vinegar
+Preheat oven to 375oF.  Melt 2 tablespoons of butter and
+toss in a mixing bowl with crab meat, scallions,
+horseradish, tomato paste, lemon juice, breadcrumbs and
+salt and pepper.  With your forefinger carefully loosen
+skin from the neck end  of the chicken breast to form a
+pocket, taking care not to detach sides or bottom.  Stuff
+crab mixture between breast and skin.  Rub breast with 1
+tablespoon butter; sprinkle with salt and pepper and place
+in roasting pan.  Bake approximately one hour, until skin
+is brown and meat is tender.  Remove to serving platter and
+keep warm.  Skim off any fat from drippings; add wine and
+vinegar and bring to a boil.  Reduce pan juices to about
+1/4 cup and remove from heat.  Whisk in remaining butter,
+strain into a sauceboat and serve separately.
+QUICK SWEET AND SOUR BREASTServes 4
+In most cases, I prefer fresh produce to canned. Tomatoes
+are, at times, an exception. If you're buying out-of-season
+tomatoes, and if you don't know the source, there's a good
+chance that they were picked green and artificially
+ripened. One tomato grower told me she'd rather eat cotton
+than an out-of-season tomato because the taste was so
+disappointing.  There is some good news on the subject,
+though.  Tomatoes retain their flavor during canning
+exceptionally well, and canned tomatoes are picked vine
+ripe.  If you want the next best thing to a vine-ripened
+tomato, and it's winter, try canned tomatoes, as suggested
+in this recipe.
+1 roaster boneless breast
+salt and ground pepper to taste
+flour
+5 tablespoons butter or margarine
+1 medium onion, chopped
+1 garlic clove, minced
+1 medium green pepper, chopped
+1 cup canned chopped tomatoes (with liquid)
+1 can (8-1/4-ounces)  cubed pineapple (plus 2 tablespoons
+pineapple juice from can)
+3 tablespoons ketchup
+2 tablespoons vinegar
+1 tablespoon cornstarch dissolved in 3 tablespoons water
+Cut roaster breast into 1-inch pieces. Season with salt and
+pepper; coat with flour and set aside.  In saucepan, over
+medium heat, melt 2 tablespoons butter and cook onions,
+garlic and green pepper for 5 minutes stirring often.  Add
+tomatoes, pineapple and juice, ketchup and vinegar.  Stir
+and simmer over low heat.  Meanwhile, in a large skillet,
+over medium-high heat, melt remaining 3 tablespoons butter.
+Saute chicken, half at a time, until golden and cooked
+through, about 5 to 7 minutes per batch.  Drain and place
+on serving dish.  To sauce in pan, add dissolved
+cornstarch; cook, stirring, over high heat until sauce
+thickens.  Pour over chicken pieces.
+STUFFED BREAST PARMENTIERServes 4
+Parmentier, a French food writer from 200 years ago,
+popularized the use of potatoes. Before him, people worried
+that potatoes might be poisonous.  Today, when the name
+"Parmentier" occurs in a recipe, it's a signal that there
+will be potatoes in it.
+1 roaster breast
+salt and ground pepper to taste
+1 pound boiling potatoes, unpeeled
+1/4 pound bacon, cooked and crumbled
+1/2 cup chopped red onion
+1/2 cup chopped celery
+2 tablespoons dry bread crumbs
+1/2 cup sour cream
+2 tablespoons butter or margarine, softened
+Preheat oven to 375oF.  Season breast inside and out with
+salt and pepper to taste.  Boil potatoes in salted water to
+cover until just tender, 30 to 45 minutes.  Drain, cool
+slightly, peel and cut into 1/2-inch cubes.  Toss with
+bacon, onion, celery, bread crumbs, sour cream and salt and
+pepper to taste.  Stuff breast and neck cavities with
+potato mixture, wrapping exposed stuffing with foil.  Place
+chicken breast-side-up in roasting pan.  Rub skin with
+butter.  Bake approximately 1-1/2 hours, until tender.
+Transfer to serving dish; remove foil and serve.
+ RECIPES WITH CORNISH HENS
+
+Have you ever wondered just what a "Cornish game hen"
+is?
+
+It's a very young bird, usually about 5 weeks old, as
+opposed to a broiler, which is 7 weeks, or a roaster, which
+is 12 weeks.  Typically, they're tenderer and slightly
+lower in fat than older birds.
+
+All Cornish game hens are very young chickens, but the
+Perdue Cornish game hens have something else special about
+them. Frank directed the Perdue geneticists to breed the
+broadest breasted Cornish hens in the industry.  Like the
+Perdue Roasters, the Perdue Cornish have exceptionally
+broad breasts.  The ratio of meat to bone is therefore
+particularly favorable.
+BUFFALO-STYLE CORNISH PIECESServes 2
+You can re-use the frying oil called for in this recipe, or
+any deep frying recipe, for that matter. As long as you
+never heat the oil to the smoking point and as long as you
+strain it through cheese cloth to remove any particles of
+food, you can use it over and over again. The oil is still
+good as long as it retains it's golden color.  When it has
+turned a dark brown, it's time to replace it. If you don't
+have cheese cloth handy for straining, laundered nylon
+stockings make a good substitute.
+Creamy Blue Cheese Dressing
+1/2 cup mayonnaise
+1/4 cup sour cream
+2 tablespoons crumbled blue cheese
+2 tablespoons minced fresh parsley
+1 tablespoon fresh lemon juice
+1 scallion, thinly sliced
+1 small clove garlic, minced
+2 fresh Cornish game hens
+salt and ground pepper to taste
+oil for deep frying
+2 tablespoons butter or margarine, melted
+2 tablespoons Tabasco
+In a small serving bowl prepare dressing by blending
+mayonnaise and sour cream.  Stir in blue cheese, parsley,
+lemon juice, scallion and garlic.  Chill.  Quarter hens and
+remove backbones.  Pat pieces dry with paper towels and
+season with salt and pepper.  Heat oil to 375oF  or until a
+small cube of bread sizzles when placed in oil. Deep-fry
+hens 10 minutes, turning once.  Drain well.  In a small
+bowl blend melted butter and hot sauce; brush on chicken
+pieces.  Serve warm with Creamy Blue Cheese Dressing.
+CORNISH SAUTE WITH SUMMER SQUASHServes 2
+To keep the olive oil called for in this recipe in its best
+condition, store it in an airtight container in a cool
+cupboard away from the light.  It's not necessary to
+refrigerate it, and besides cold temperatures will make it
+cloudy and difficult to pour.
+2 fresh Cornish game hens
+salt and ground pepper to taste
+2 tablespoons olive oil
+1 medium onion, sliced
+1 clove garlic, minced
+1 medium zucchini, sliced
+1 medium yellow squash, sliced
+1/2 cup chicken broth
+2 tablespoons minced fresh parsley
+1 tablespoon fresh lemon juice
+Halve hens and remove backbones.  Season with salt and
+pepper.  In a large skillet, over medium-high heat, heat
+oil.  Add hen halves and brown on all sides, 10 to 12
+minutes.   Add onion and garlic; saute 3 to 4 minutes.  Add
+squash, broth, parsley and lemon juice.  Cover, reduce heat
+to medium-low, and cook 15 to 20 minutes or until hens are
+cooked through.
+GRECIAN HEN SAUTEServes 2
+Do you know the easiest way to peel the fresh tomatoes
+called for in this recipe?  Place the tomatoes in boiling
+water for about 20-40 seconds and you'll find that the skin
+slips off quite easily.  The riper the tomato, the quicker
+the skin loosens in boiling water.
+2 fresh Cornish game hens
+2 tablespoons olive oil
+1 clove garlic, minced
+1 bay leaf
+1 and 1/2 teaspoon minced, fresh oregano or 1/2 teaspoon
+dried
+salt and ground pepper to taste
+1/2 cup white wine
+2 ripe tomatoes, peeled and quartered
+1/4 pound feta cheese, cut into 1/2" cubes
+2 tablespoons ripe olives, sliced
+Cut hens into quarters and remove backbones.  In a large
+skillet over medium-high heat, heat oil.  Add chicken and
+brown 5 to 6 minutes per side.  Add garlic, bay leaf,
+oregano, salt, pepper and wine.  Cover and simmer over
+medium-low heat for 15 minutes.  Add tomatoes and cook 10
+minutes.  Stir in cheese and olives.  Cook 5 minutes longer
+or until hens are cooked through.  Remove bay leaf before
+serving.
+HENS NORMANDY WITH APPLESServes 2
+If you're not using the apples in this recipe the day you
+buy them, store them in the refrigerator.  Apples age five
+times faster at room temperature than they do in the
+refrigerator so they'll keep fresher longer if you store
+them in the refrigerator instead of in a fruit bowl.
+2 fresh Cornish game hens
+salt and ground pepper to taste
+1 tablespoon minced, fresh sage or 1 teaspoon dried
+3 tablespoons butter or margarine, melted
+2/3 cup apple juice
+2 Golden Delicious apples, peeled
+1/3 cup chicken broth or white wine
+1/2 cup heavy cream
+1 tablespoon minced fresh parsley
+Season hens inside and out with salt and pepper.  Put 1/2
+of sage in each cavity.  Tie legs together and fold wings
+back.  Place hens in a flame proof baking pan just large
+enough to hold them comfortably.  Brush  with melted
+butter.  Add apple juice to baking pan.  Bake at 350oF 30
+minutes, basting several times.  Core and quarter apples;
+add to pan and baste.  Bake 30 minutes, until hens and
+apples are tender, basting several times.  Remove hens and
+apples to serving platter; keep warm.  On top of stove,
+bring pan drippings to a boil; add broth or wine and cook
+until reduced by half.  Stir in cream; cook 2 to 3 minutes
+until slightly thickened.  Pour sauce over hens and apples.
+Sprinkle with parsley and serve.
+WINE-COUNTRY CORNISHServes 4
+When you buy (or pick) the tomatoes called for in this
+recipe, store them at room temperature rather than in the
+refrigerator.  The tomato farmers say that refrigerator
+temperatures destroy a tomato's flavor and texture. Try to
+use tomatoes soon after you buy them while they're still at
+their best.
+4 fresh Cornish game hens
+salt and ground pepper to taste
+3 tablespoons olive oil
+1 large onion, thinly sliced
+2 cloves garlic, minced
+1 tablespoon flour
+1/2 cup dry white wine or vermouth
+1/2 cup chicken broth
+2 tomatoes, peeled and chopped
+2 tablespoons tomato paste
+1 1/2 teaspoons minced, fresh oregano or 1/2 teaspoon dried
+Season hens inside and out with salt and pepper.  Fold
+wings back and tie legs together.  In a Dutch oven large
+enough to hold all 4 Cornish, over medium-high heat, heat
+oil.  Brown hens on breast side.  If you don't have a pan
+big enough to do four at a time, brown one or two at a
+time. Remove hens and reserve.  Add onion and garlic and
+saute for 5 minutes.  Stir in flour.  Add remaining
+ingredients and season to taste with salt and pepper.
+Stir.  Return hens to Dutch oven breast side up, and bring
+liquid to a boil.  Reduce heat to medium-low, cover and
+simmer for 45 minutes.  Cornish are done when juices run
+clear with no hint of pink when thigh is pierced.
+RECIPES WITH CHICKEN PIECES
+In the early 1970s, 75% of the chicken sold was whole
+chicken.  Today it's less than 25%.  If you want to
+substitute all legs or all breasts or some other
+combination, look at the table in the Introduction, page s
+12-13 for a chart showing equivalent amounts of the
+different parts.
+BATTER FRIED CHICKENServes 4
+I bet you can make this in less time than it takes to drive
+to the local fast food place and wait in line for service
+and drive back again. It should cost a lot less too.
+Remember, you can re-use the frying oil many times. Just
+don't let it get so hot that it smokes and be sure to
+strain it after you've finished with the frying.
+1-1/3 cups flour
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+2 teaspoons baking powder
+1 cup milk
+1 egg, beaten
+1 chicken cut in serving pieces
+Oil for deep frying
+In a mixing bowl combine dry ingredients; add milk and egg
+gradually to make batter.  Dip chicken in batter.  In a
+deep fryer heat oil to 350oF.  Add chicken and fry for 15
+to 25 minutes until cooked through.
+BEER AND PRETZELS CHICKEN Serves 4
+This dish is at its best when the bacon and pretzels are
+finely chopped.  Use your blender or food processor to make
+the job easy.
+1/3 cup flour
+1 teaspoon paprika
+1 teaspoon salt or to taste
+1/4 teaspoon ginger
+1/4 teaspoon ground pepper
+1/2 cup beer
+1 egg
+1/2 cup finely crushed pretzels
+1/4 cup grated Parmesan cheese
+2 slices bacon, cooked crisp, crumbled
+3 tablespoons minced, fresh parsley
+1 chicken cut in serving pieces
+In a mixing bowl combine flour, paprika, salt, ginger and
+pepper.  Add beer and egg; beat with a hand beater to make
+smooth batter.  Mix crushed pretzels, Parmesan cheese,
+bacon and parsley in a large plastic bag.  Dip chicken
+pieces one a time in batter; then place in bag with pretzel
+mix and shake to coat.  Place coated chicken pieces in
+shallow baking pan, skin side up.  Bake, covered, at 350oF
+for 30 minutes.  Remove cover.  Continue baking, uncovered,
+about 30 minutes longer or until chicken is cooked through.
+CAPITAL CHICKEN Serves 4
+This is rather highly seasoned dish. Your family might
+prefer it with a little less ginger--but then again, maybe
+they'll love it this strong.
+1 chicken, cut in serving pieces
+2 teaspoons ground ginger
+1/2 teaspoon dried oregano
+2 tablespoons brown sugar
+1 tablespoon flour
+2 cloves garlic, sliced
+1/2 cup rose wine
+1/2 cup soy sauce
+1/2 cup oil
+1/4 cup water
+Preheat oven to 350oF.  Place chicken in single layer, skin
+side up, in shallow baking pan.  In a mixing bowl combine
+remaining ingredients and pour over chicken.  Bake,
+uncovered for about 1 hour or until cooked through, basting
+occasionally.
+CHICKEN ORANGE-ANO              Serves 4
+When you're making this recipe, what if you find that your
+brown sugar has hardened into a brick and you can't measure
+it anymore?  I used to take a hammer and wallop it and then
+use the pieces. But then a sugar cane producer told me that
+a short term emergency solution is to heat the sugar at 250
+degrees in the oven until it softened. The advantage of
+this is that it works.  The disadvantage is that whatever's
+left is twice as hard once it cools. You can re-heat it
+again, but it gets more brick-like with each heating.
+1/3 cup flour
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1 chicken, cut in serving pieces
+1/4 cup butter or margarine
+1 can (6-ounces) frozen orange juice concentrate
+1 can (6-ounces) water
+2 tablespoons dark brown sugar
+1/4 teaspoon dried oregano
+1/2 teaspoon nutmeg
+In a large plastic bag, combine flour salt and pepper.  Add
+chicken pieces and shake to coat.  In a large skillet over
+medium heat, melt butter.  Add chicken pieces and brown for
+12 to 15 minutes per side.  Remove chicken and reserve.
+Pour off and discard butter from skillet.  Add remaining
+ingredients and stir to combine.  Return chicken to
+skillet.  Cover and cook over low heat for about 1/2 hour,
+turning chicken several times until cooked through.
+FRUIT AND NUT CHICKENServes 4
+Inflation hits all of us, but in this recipe, you'll find
+one ingredient has come down in price over the years.  In
+fact, it's come down spectacularly.  In Roman times,
+raisins weren't just expensive, they were money.  You could
+buy a young slave for 2 amphora (jars) of raisins.
+2 tablespoons oil
+1 chicken cut in serving pieces
+1-1/2 cups orange juice
+1 teaspoon salt or to taste
+1/4 teaspoon cinnamon
+Ground pepper to taste
+1/2 cup golden raisins
+1/2 cup slivered almonds
+In a large skillet over medium heat, heat oil.  Add chicken
+and brown for 12 to 15 minutes per side.  Pour orange juice
+over chicken.  Sprinkle salt, cinnamon, pepper, raisins and
+almonds on top.  Cover and simmer for approximately 30
+minutes or until cooked through.
+OVEN BARBECUED CHICKENServes 4
+This isn't new or unique, but it's good. Of course, you can
+always use your favorite prepared barbecue sauce if you
+prefer.
+1 chicken, cut in serving pieces
+1 teaspoon salt or to taste
+1/4 cup water
+1/4 cup chili sauce
+1/4 cup vinegar
+2 tablespoons Worcestershire sauce
+1/4 cup brown sugar
+2 tablespoons oil
+Preheat oven to 350oF.  Place chicken in single layer, skin
+side up, in shallow baking pan.  In a mixing bowl combine
+remaining ingredients and pour over chicken.  Bake,
+uncovered, for about 1 hour, or until cooked through.
+PHOTO:  Drumsticks in bowl of rice - bread & glass of wine
+- 3
+RECIPES WITH GROUND CHICKEN
+Ground Chicken is a perfect substitute for ground beef in
+dishes such as spaghetti, chili, meatloaf, lasagna or even
+plain burgers.  And ground chicken has fewer calories and
+less fat than ground beef. It will vary according to the
+individual manufacturer's formulations, but ground chicken
+usually averages 60% less fat than the U.S. Department of
+Agriculture standard permits for regular ground beef.
+(Regular ground beef is about 30% fat.)
+
+I was surprised to learn that there's actually a
+double standard for the beef industry and the poultry
+industry when it comes to describing fat content.  Beef can
+be classified as "lean" at 22.5% fat, while chicken is only
+"lean" if it contains 10% or less fat.
+
+I was also surprised to learn how complicated it is to
+make ground chicken. If I weren't connected with the
+industry, I would have thought that to get ground chicken,
+you just put it in a grinder the way you do to get
+hamburger, and that would be it.  Ah, but it's not so!  The
+fibers of chicken meat are shorter and more delicate than
+beef. To get the right texture took a full year of
+experimentation and fine tuning at Perdue. The skilled and
+knowledgeable food scientists working on the project had to
+discover which parts of the bird tasted best in hamburger,
+what size holes the meat should be forced through in the
+grinding machine, what temperature would be best, and so
+on.  A difference of a mere 2 degrees in the meat's
+temperature meant the difference between a desirable
+texture and one that was merely passable.
+
+I remember when the food scientists were first
+developing the ground chicken, that hundreds of people,
+including me, were involved in the taste testings.  I also
+remember the first time Frank and I tried ground chicken
+outside of the laboratory.  It happened at a barbecue at
+his son's house. Jim and Jan Perdue had chicken hamburgers
+and beef hamburgers grilling side by side, and Frank beamed
+like a kid with a new toy when he saw how the chicken
+burgers stayed plump and didn't shrink.  Meanwhile the
+hamburgers, being 20% fat, were dwindling into hockey
+pucks.
+Basic Cooking Guide for Burgers:
+Saute:  Shape one package fresh ground chicken into
+patties.  Saute in a small amount of oil over high heat, 1
+to 2 minutes on each side to brown.  Reduce heat to medium
+and continue to cook 5 to 6 minutes on each side until
+thoroughly cooked and springs back to the touch.
+Broil:  Shape one package fresh ground chicken into
+patties.  Broil on a rack 4-inches from heat 5 to 6 minutes
+on each side until thoroughly cooked and springs back to
+the touch.
+Grill:  Shape one package fresh ground chicken into
+patties.  Place burgers on hottest area of lightly oiled
+grill 1 to 2 minutes on each side to brown.  Move burgers
+toward the outside of the grill and continue to cook 5 to 6
+minutes on each side until thoroughly cooked and springs
+back to the touch.
+CHICKEN STROMBOLI        Serves 4
+I've had this at a restaurant, made with bread dough, but I
+liked it better using this recipe with pie crust dough.
+The day I made it, I was late (as usual), and took a short
+cut: I used prepared pie crusts, the kind that come frozen
+and already shaped in aluminum pie pans.
+2 tablespoons olive oil
+1-1/2 cups thinly sliced onion
+1 large green pepper, thinly sliced
+1 package (about 1 pound) fresh ground chicken
+1/4 cup tomato paste
+1 clove garlic, minced
+1 teaspoon dried oregano
+1 teaspoon salt
+1 prepared recipe pie crust mix
+2 tablespoons butter or margarine, melted
+In a large skillet over medium-high heat, heat oil.  Add
+onion and pepper and saute 3 to 5 minutes.  Add chicken,
+tomato paste and seasonings and cook 8 to 10 minutes until
+chicken is cooked through.  Preheat oven to 375oF.  Roll
+out prepared pie crust into a round 1/8 inch thick.  Cut
+circle in quarters to form 4 wedge shaped pieces.    Place
+1/4 of filling on the wide rounded end of each wedge; fold
+in sides and roll up.  Place stromboli seam-side down on
+baking sheet, brush with butter and bake 30 minutes until
+pastry is lightly browned.
+CHICKEN BURGERS BORDELAISEServes 4
+These are good just as they are, but I've also found that
+they're wonderful made into little cocktail sized meat
+balls to pass during parties. By the way, at one of my
+parties, I tried to determine whether it was better to use
+the  maximum amount of pepper and mustard in this recipe or
+the minimum. Some guests liked the meat balls highly
+seasoned, and others preferred them mild, so I guess one
+isn't better than the other; it's just what your family or
+guests like.
+1 package (about 1 pound) fresh ground chicken
+1 to 1-1/2 teaspoons coarsely ground black pepper
+1 tablespoon vegetable oil (optional)
+1-1/4 cups red wine
+1/4 cup minced shallots or scallions
+1 tablespoon sugar
+2-3 teaspoons  Dijon mustard
+1/4 teaspoon dried thyme
+1 to 2 tablespoons butter or margarine
+1 tablespoon minced fresh parsley
+Form chicken into 4 burgers.  Press pepper into both sides.
+In a large, non-stick skillet, over medium-high heat, heat
+oil.  Add burgers and brown for 2 minutes on each side.
+Salt burgers lightly and reduce heat to medium-low.
+Continue cooking 5 to 6 minutes per side until thoroughly
+cooked through.  While burgers are cooking, combine wine,
+shallots, sugar, mustard and thyme in a saucepan.  Cook
+over high heat 5 to 6 minutes until liquid is reduced to
+3/4 cup.  Remove burgers from skillet and keep warm.  Add
+wine mixture to skillet and stir over medium heat to
+combine with pan juices.  Whisk in butter and parsley.
+Spoon sauce over burgers and serve.
+
+RECIPES WITH THIGH & DRUMSTICKS
+ If you haven't liked dark meat up until now, try these
+recipes with an open mind.  Thigh meat, drumsticks, or the
+meat from any well-exercised muscle, has more flavor and is
+apt to be juicier.  If Frank were going by taste alone and
+forgetting about calories, he would always choose thigh
+meat.
+ I was present at a taste testing at Perdue when Teri
+Benson, a Food Technician, asked the dozen or so
+participants to rate the flavor of various parts of a
+chicken.  The chicken was ground and fried in patties so
+none of us could identify which parts we were eating.  We
+also couldn't be influenced by what our neighbors thought
+because each patty was coded and the breast meat or the
+thigh meat on my plate was in a different position from
+what they'd be on my neighbor's plate.  The test was
+replicated with many different groups, but the results were
+fairly uniform: people prefer the flavor and juiciness of
+thigh meat.  Try a few of these recipes; you may discover
+some new family favorites.
+WALDORF SALADServes 4
+You could use other apples in this recipe, such as Red
+Delicious or Granny Smith, but the McIntosh with its
+characteristic crispness, juiciness, and mildly tart flavor
+works particularly well in this recipe.  You can tell a
+McIntosh by its two-toned red and green skin.
+1 quart chicken broth
+4 roaster boneless thigh cutlets
+1/4 cup fresh lemon juice
+1 teaspoon Dijon mustard
+1/4 cup vegetable oil
+2 tablespoons minced, fresh parsley
+Salt and ground pepper to taste
+1/2 cup celery, thinly sliced
+1 to 2 McIntosh apples, unpeeled in 1/2-inch cubes (about 1
+cup)
+1/2 cup walnut halves
+1 head Bibb or Boston lettuce
+In a 2 quart saucepan over medium heat, bring chicken broth
+to a boil.  Add chicken and simmer over low heat for 30
+minutes, uncovered.  Drain thighs and cut into bite-size
+pieces.  Reserve broth for other use.  In a mixing bowl
+blend together lemon, mustard, oil, parsley, and salt and
+pepper.  Toss warm chicken with sauce and allow to cool.
+Toss with remaining ingredients and serve on beds of Bibb
+or Boston lettuce.
+DRUMSTICKS WITH HERB SAUCEServes 2
+When serving this recipe, take a tip from Bev Cox, a woman
+who not only is responsible for many of my favorite Perdue
+recipes over the years, but who is also famous for being
+one of the best food stylists around. She likes to have the
+garnishes mirror the seasonings, so if she had, for
+example, this chicken recipe with basil in it, she'd be apt
+to garnish it with fresh basil. She also believes that
+garnishes should be edible.  These chicken drumsticks with
+new potatoes and green beans would be a simple dinner, but
+sprinkle the new potatoes with chopped chives, stick a red
+pepper ring around the green beans and you have something
+that looks special as well as tastes special.
+5 roaster drumsticks
+salt and ground pepper to taste
+1 clove garlic, minced
+2 tablespoons olive oil
+Sauce:
+1/4 cup minced fresh basil, or 1 tablespoon dried
+1/4 cup minced, fresh parsley
+1/4 cup thinly sliced scallions
+2 tablespoons white vinegar
+1 tablespoon minced fresh tarragon, or 1 teaspoon dried
+1 tablespoon capers
+1/4 cup olive oil
+Preheat oven to 375oF.  Place drumsticks in a baking pan
+and season with salt and pepper.  In a small bowl combine
+garlic and olive oil and baste drumsticks generously.  Bake
+drumsticks for 60 to 75 minutes until tender and cooked
+through, turning and basting once.  Meanwhile, in a bowl
+make sauce by whisking together remaining ingredients.
+Serve drumsticks, passing sauce separately.
+DRUMSTICKS ZINGARAServes 2
+The word "zingara" is from a French sauce with mushrooms,
+ham, and truffles. In this version, I've skipped the
+truffles.
+5 roaster drumsticks
+3/4 cup (3-ounces) minced fresh mushrooms
+3/4 cup (1/4 pound) minced ham
+1/2 cup minced shallots or scallions
+3 tablespoons Madeira or brandy, divided
+1 1/2 teaspoons minced, fresh tarragon, or 1/2 teaspoon
+dried
+4 tablespoons butter or margarine, softened, divided
+salt and ground pepper to taste
+Preheat oven to 375oF.  Pull back the skin of each
+drumstick and cut lengthwise slits in the meat in 4 places.
+Pull skin back into place  In a mixing bowl, combine
+mushrooms, ham, shallots, 1 tablespoon Madeira, tarragon, 3
+tablespoons butter and salt and pepper.  Stuff mixture
+under the skin of each drumstick and secure with
+toothpicks.  Melt remaining butter and baste drumsticks.
+Bake for 60 to 75 minutes or until tender and cooked
+through.  Remove to a serving platter and remove
+toothpicks.  To drippings in pan, add 2 tablespoons Madeira
+and bring to a boil, stirring.  Pour sauce over drumsticks.
+
+CHILI THIGHS RELLENOS
+If you're making this recipe and you're not sure how old
+the eggs you have in your refrigerator are, the chances are
+that they're still good.  As long as they're clean, dry,
+have been kept cold and have no cracks, and weren't cooked,
+they'll last for months in your refrigerator and still be
+suitable for cooking in dishes like this. Eggs that are
+several months old won't have the quality of a perfectly
+fresh egg, and I wouldn't use them for frying, but they're
+still edible. Do be sure they've been kept cold and have no
+cracks and are clean.
+4 roaster boneless thigh cutlets
+1 can (4-ounces) whole, mild green chilies, seeded
+1 egg, beaten
+salt and ground pepper to taste
+1/2 cup seasoned bread crumbs
+1 tablespoon butter or margarine
+1 tablespoon olive oil
+1 can (8-ounces) tomato sauce
+1/2 cup shredded Monterey Jack Cheese
+Open thighs and lay flat.  Divide chilies in four equal
+amounts and place in the center of each thigh.  Roll up and
+secure with toothpicks.  In a shallow bowl, combine egg and
+salt and pepper to taste.  Dip thighs in egg and roll in
+bread crumbs.  Refrigerate 15 minutes.  In a large skillet,
+over medium heat, melt butter with oil.  Add thighs and
+cook, turning, 10 to 12 minutes or until brown on all
+sides.  Spoon tomato sauce over thighs.  Reduce heat to
+medium-low reduce heat and cover.  Cook for 20 minutes or
+until thighs are cooked through.  Sprinkle with cheese;
+cover and cook 2 minutes longer.
+INDONESIAN STIR-FRY THIGHSServes 4
+This recipe originally called for much more ginger, but I
+like a milder flavor, so I reduced it.  You may want to
+increase the amount suggested here if you like highly
+seasoned food. To store fresh ginger, keep it in the
+refrigerator in a plastic bag along with a dampened paper
+towel to keep it from drying out.
+4 roaster boneless thigh cutlets
+2 tablespoons peanut or vegetable oil
+1/3 cup soy sauce, divided
+3 tablespoons molasses
+3 tablespoons rice wine or white distilled vinegar
+2 teaspoons minced, fresh ginger or to taste
+1 clove garlic, minced
+1/4 teaspoon salt or to taste
+1/4 teaspoon red pepper flakes or ground pepper
+pinch ground cloves
+1/8 teaspoon nutmeg
+1 teaspoon cornstarch
+1 cup carrots, cut in match stick strips
+1 cup peeled cucumber, halved, seeded and cut into match-
+stick strips
+1/2 cup thinly sliced scallions
+Cut thighs into 1/8-inch strips.  In a wok or large skillet
+over medium-high heat, heat oil. Add chicken and stir-fry
+for 2 minutes  Add 4 tablespoons soy sauce, molasses,
+vinegar, seasonings, garlic and ginger; bring to a boil.
+Cover, reduce heat to medium-low and steam chicken 5
+minutes, stirring once, until tender.  In a small bowl
+dissolve cornstarch in remaining soy sauce and reserve. Add
+carrots and steam, covered, 2 minutes.  Stir in cucumber,
+scallions and cornstarch mixture and stir until liquid
+comes to a boil.  Serve over hot fluffy rice.
+ISLAND THIGHSServes 4
+One of the best money-saving tips I know for buying food is
+one you can use in this recipe.  A Pennsylvania mushroom
+grower told me that when you see slightly browned mushrooms
+on sale$and they're often a fraction of the price of the
+cosmetically perfect mushrooms$buy them. The mushroom
+flavor will be more intense since the mushrooms are older;
+they'll have dried slightly so you won't be paying as much
+for water; and you won't see the discolorations anyway if
+you're using the mushrooms for cooking.  I've tried his
+recommendation many times, and I think he's right.
+4 roaster boneless thigh cutlets
+3 tablespoons cornstarch
+2 tablespoons vegetable oil
+1 cup sliced fresh mushrooms (4 ounces)
+1 cup thinly sliced scallions
+1 cup chicken broth
+1-1/2 cups fresh snow peas or 1 package (6 ounces) frozen
+snow peas, thawed
+3/4 cup seedless, green grapes, halved
+2 teaspoons slivered lemon peel
+1 teaspoon minced, fresh ginger, or 1/4 teaspoon ground
+Cut thigh cutlets into 1/4" by 2" strips. Toss with
+cornstarch to coat well.  In a wok or large skillet, over
+medium-high heat, heat oil.  Add chicken and saute until
+browned on all sides, 3 to 4 minutes.  Add mushrooms and
+scallions.  Saute, stirring until mushrooms are golden,
+about 1 minute.  Stir in remaining ingredients.  Cook,
+stirring, until sauce is thickened and smooth.  Reduce heat
+and simmer 1 to 2 minutes.  Serve over rice.
+POJARSKI STYLE THIGHSServes 4
+Pojarski style dishes use ground meat. They are typically
+made from beef, veal, salmon, or chicken.  One of the most
+famous Pojarski dishes is salmon shaped to look like a pork
+chop.  Doing the same thing with chicken tastes and looks
+delicious and costs a lot less.
+1 package fresh ground chicken (about 1 pound)
+1/2 cup sour cream, divided
+salt and ground pepper to taste
+1/8 teaspoon nutmeg
+1/2 cup flour
+2 tablespoons butter or margarine
+1 cup sliced fresh mushrooms (4 ounces)
+2 tablespoons minced fresh dill or parsley
+Mix ground chicken with 1/4 cup sour cream, plus salt and
+pepper to taste.  Cover and refrigerate 15 minutes.  Form
+mixture into four "chop" shaped cutlets and coat each
+lightly with flour.  In a large skillet over medium heat,
+melt butter.  Add cutlets and saute for 7 to 8 minutes on
+each side until lightly browned and cooked through.  Remove
+to a serving dish and keep warm.  Add mushrooms to skillet
+and saute 2 to 3 minutes.  Add remaining sour cream and mix
+well.  Spoon sauce over cutlets.  Sprinkle with fresh dill.
+STIR-FRIED THIGHS WITH BEANSPROUTSServes 4
+Stir frying isn't more difficult than regular frying, but
+one big difference is that the pan is kept hotter than
+would be usual for American-style frying.  To tell if it's
+hot enough, place your frying pan$or wok if you have
+one$over high heat. The pan or wok is hot enough if a drop
+of water dropped onto it sizzles and then evaporates.  Add
+the oil, and let the oil heat until it's almost at the
+smoking point. When adding the ingredients, stir them
+constantly until done.
+4 roaster boneless thigh cutlets
+1 tablespoon cornstarch
+1 egg white, slightly beaten
+salt to taste
+2 to 3 tablespoons peanut oil, as needed
+1 or 2 cloves garlic, minced
+1 red, sweet, bell pepper, cut into thin strips
+1/2 cup thinly sliced scallions
+1/4 pound (2 cups) snow peas, sliced diagonally
+1/2 pound (4 cups) beansprouts, washed and drained
+1/4 cup soy sauce
+few drops Tabasco, to taste
+Cut thighs into 1/4" strips.  In a shallow bowl, combine
+cornstarch, egg white and salt.  Add chicken, turning to
+coat well.  Cover and refrigerate one hour.  In a wok or
+large skillet over high heat, heat 1 tablespoon oil.  Add
+thighs and garlic and stir-fry for 3 minutes.  Remove
+chicken and set aside.  Add additional oil to wok, if
+necessary.  Add pepper strips and stir-fry one minute.
+Remove and set aside.  Add scallions and snow peas and
+stir-fry one minute.  Add beansprouts and cook, tossing, 2
+minutes.  Return chicken and pepper to wok and toss.  Add
+soy sauce and Tabasco.  Heat thoroughly.  Serve over hot
+cooked rice.
+SWEET AND SOUR THIGHSServes 4
+ Cornstarch yields a more transparent sauce, and has
+roughly twice the thickening power of flour.  The
+transparency makes it appropriate for oriental recipes like
+this one.
+4 roaster boneless thigh cutlets
+2 tablespoons peanut oil
+1 1/2 cups sliced green pepper
+2/3 cup sliced celery
+1/2 cup sliced scallions, stems included
+1 can (8-1/2-ounces) sliced water chestnuts, drained
+6 ounces fresh or frozen (thawed) snow peas
+1 can (8-3/4-ounces) pineapple chunks in syrup
+1/2 cup chicken broth
+1 tablespoon cornstarch
+2 tablespoons sugar
+1 1/2 teaspoons minced fresh ginger or 1/2 teaspoon ground
+2 tablespoons vinegar
+2 tablespoons soy sauce
+Cut thighs into bite size pieces.  In a wok or large
+skillet, over medium-high heat, heat oil.  Add thigh pieces
+and stir-fry 5 minutes.  Add green pepper, celery,
+scallions and water chestnuts.  Stir-fry 2 minutes.  Add
+snow peas, pineapple and syrup and chicken broth.  Reduce
+heat to medium and cook for 2 minutes, stirring often.  In
+a small bowl, blend together cornstarch, sugar, ginger,
+vinegar and soy sauce.  Add to wok and cook until sauce is
+slightly thickened, about 2 minutes.  Serve over hot cooked
+rice.
+SZECHUAN STIR-FRY THIGHSServes 4
+The woman in charge of supervising the entire Perdue recipe
+program, says that this is her personal favorite.
+4 roaster boneless thigh cutlets
+4 tablespoons peanut or vegetable oil
+1 cup carrots, cut into matchstick strips
+1/2 cup cashews
+1 teaspoon hot chili pepper, finely chopped, or to taste
+1 clove garlic, minced
+2 teaspoons minced fresh ginger
+1/4 cup soy sauce
+1/4 cup dry sherry
+1 tablespoon cornstarch
+Cut boneless thighs into strips (about 1/4" x 2").  In a
+wok or large skillet over high heat, heat 2 tablespoons
+oil.  Add chicken and stir-fry for 2 to 3 minutes.  Remove
+chicken and  reserve.  Add remaining 2 tablespoons oil to
+wok and add carrots, cashews, chili pepper, garlic and
+ginger.  Stir-fry 3 minutes until carrots just begin to
+soften.  Return chicken to wok.  In a small bowl blend
+together soy sauce, sherry and cornstarch.  Add to wok and
+cook, stirring constantly, until sauce boils and thickens.
+Serve over hot cooked rice.
+THIGH CHILIServes 4
+This is a healthy, low-cholesterol chili.
+4 roaster boneless thigh cutlets
+2 tablespoons vegetable oil
+1/2 cup chopped onion
+1 large garlic clove, minced
+1 green pepper, seeded and chopped
+1 can (16-ounces) tomatoes, chopped, with liquid
+1 can (16-ounces) kidney beans, drained
+1 tablespoon chili powder
+salt and ground pepper to taste
+Tabasco, to taste
+Cut chicken into bite size pieces. In a Dutch oven over
+medium-high heat, heat oil.  Add chicken, onion, garlic and
+green pepper and cook, stirring until chicken loses its
+pink color.  Add remaining ingredients and stir.  Simmer,
+covered, over medium-low heat for 30 minutes or until
+chicken is tender.  Adjust seasonings according to taste.
+THIGH FLAUTASServes 4
+You can tell if your avocado for the guacamole in this
+recipe is ripe by whether it yields to gentle pressure when
+you hold it between your palms.  If there's some "give" to
+it, it's ripe.  If it feels hard, like a baseball, it's not
+ripe. Wait a few days, and it will have a richer, creamer
+texture and flavor. You can speed the ripening by keeping
+the avocado in a paper bag, at room temperature, along with
+a banana or pear or apple. These fruits give off a ripening
+factor and the paper bag concentrates the ripening factor.
+4 roaster boneless thigh cutlets
+1 quart chicken broth
+1/2 pound Monterey Jack or Cheddar cheese, coarsely grated
+(about 2 cups)
+1/4 cup red or green chili salsa
+salt to taste
+8 flour tortillas
+Vegetable oil, for frying
+1/3 cup sour cream, optional
+Guacamole:
+1 large ripe avocado
+1 tablespoon fresh lemon or lime juice
+1/2 cup chopped tomato
+1/4 cup chopped onion
+1 tablespoon red or green chili salsa
+In a large saucepan over medium-high heat bring chicken
+broth to a boil.  Add boneless thighs, reduce heat to
+medium-low and simmer, uncovered, 30 minutes.  Remove
+thighs, reserving broth for other use.  Shred meat and
+place in a mixing bowl.  Toss with 1-1/2 cups cheese,
+salsa, and salt to taste.  Divide mixture among tortillas
+and roll up, securing with a toothpick, if necessary.  In a
+large, heavy skillet over medium-high heat, heat 1/2-inch
+oil.  Fry flautas in hot oil, turning to brown lightly on
+all sides.  Transfer to serving dish and keep warm.  To
+make guacamole, scoop out avocado flesh, chop and toss with
+lemon juice.  Combine lightly with remaining ingredients.
+Serve flautas topped with guacamole, remaining cheese and
+sour cream, if desired.
+Chapter Two. Chicken for the Microwave
+
+
+When I was organizing this chapter, I was tempted to
+include all of these microwave recipes in the "Cooking for
+Everyday" chapter. After all, the microwave is certainly
+becoming part of our everyday life.
+
+The reason I didn't is$well, there are two reasons.
+First,  if I put all the microwave recipes in one chapter,
+you won't have to waste time hunting for them. Second,
+there are a number of tips on using the microwave
+successfully, and I thought you might like to have them all
+in one place, also.
+
+The microwave is a wonderful convenience, but in my
+case, I used to use it for reheating foods or for boiling
+water and not much else. Are you the same?  Ah, but there's
+so much more to it than that!  Having spent time with the
+Perdue food technologists and home economists, and
+especially after studying the techniques and recipes from
+Rita Marie Schneider, the home economist who developed the
+majority of the Perdue microwave recipes, I'm a convert
+now. I've come to appreciate the versatility of the
+microwave as well as the speed.
+
+There's a reason I happen to have spent time with the
+Perdue experts. Once when Frank was microwaving nuggets for
+himself at HIGH, he found that by the time all of them were
+heated, one of them was badly overcooked and therefore,
+dried out and$what a dirty word this is in the Perdue
+household!$tough.  Frank didn't know that the microwave was
+the problem and instead assumed it was his product that was
+at fault.
+
+How can I even tell you about the crisis that one
+tough "tender" caused! Frank didn't seem as upset when a
+whole processing plant burned down the year before. Because
+of that one tough tender, he called the plant manager, the
+quality control people, the packaging people, the man who
+wrote the cooking directions, the food technologists, the
+woman who runs the tasting lab, and probably half a dozen
+other people as well.  It didn't matter that it was the
+weekend$the situation had to be addressed immediately!  He
+kept repeating disconsolately, "I have no right to sell a
+product like this."
+
+Eventually, one of the Perdue food technicians came
+out to our house and checked the microwave and suggested
+that we'd get more even cooking if we used MEDIUM HIGH. She
+said that at this setting, the microwaves  reach an
+equilibrium so heating is much more even. And when there
+are no hot spots and no cold spots, the chicken gets
+uniformly warm with no dried out tough parts.
+
+While she was there, she had a number of other tips
+for me as well, and as I talked with other Perdue people, I
+collected still more. By now, knowing a few little tricks
+about the microwave, I know how to make much better use of
+it. Because of the time it saves in cooking, and the time
+it saves in clean-up (no baked on bits of food to scrub), I
+use the microwave about as often as my oven.
+
+Tips for Using Your Microwave
+
+        _The best microwave tip I know is, learn about
+the "cold spots" in your microwave so you don't end up with
+unevenly cooked chicken.  To learn your microwave's "cold
+spots," line the bottom of your microwave oven with wax
+paper and then spread an eighth-inch layer of pancake
+batter over it. Turn the oven on HIGH, and then check it at
+30 second intervals.  At some point, (in my case after a
+minute and a half), you'll see that in some places the
+batter is dried out and hard, while in others, it's still
+soupy, as if the heat hadn't touched it. Once I made this
+check, I gained an immense respect for the fact that
+microwaves don't necessarily cook evenly, and I've made
+sure to compensate ever since by stirring or turning foods
+as directed in microwave recipes.
+
+_Do not use utensils with metal trim (including the
+gold trim on fine china), handle clamps, or fastening
+screws.  Metal trim can cause arcing (sparking). Aluminum
+foil, in small amounts on the other hand, won't cause
+arcing in most microwaves as long as it doesn't touch the
+sides of the oven.
+
+_The coverings used in microwave cooking have definite
+purposes:  use plastic wrap to steam and tenderize; use wax
+paper to hold in heat without steaming; use paper towels to
+absorb moisture, yet hold in heat.
+
+_To obtain a crisp, crunchy crumb-coated chicken,
+first cook covered with wax paper, then switch to a paper
+towel covering and, finally, complete cooking with chicken
+uncovered.
+
+_If the bony parts of your chicken are overcooking
+before the meatier parts are done, shield the bony parts by
+placing strips of thin aluminum foil over them.
+
+_If you're microwaving chicken livers, prick each one
+to allow steam to escape. Before I knew this tip, I've had
+them explode in the oven.
+
+_Microwave recipes usually call for smaller amounts of
+seasonings than conventionally cooked dishes.  Microwaving
+tends to intensify flavors, so you won't need as much
+seasoning.
+
+_Don't ignore the standing time called for in some of
+these recipes. In microwave cookery, standing time allows
+further cooking to occur after you have removed the food
+from the microwave oven.  Covering the food holds heat in
+and speeds this final, important step. When I've cheated on
+this step, I've found the chicken hard to carve and
+undercooked.
+
+_When possible, arrange food in a circular or donut
+shape; without corners, food cooks more evenly from all
+sides.  For example, if you're cooking drumsticks, arrange
+them like a wagon wheel with the meatier portions at the
+outer edge, and the drum stick end in the center.
+
+_Thin foods cook faster than thick foods because
+microwaves lose power after they penetrate food.
+
+_Ingredients also affect cooking time.  Foods higher
+in sugar or fat heat faster and to higher temperatures than
+do those with lower sugar or fat content.
+
+_When the recipe says "70% power," or MEDIUM HIGH,
+don't be tempted to get things done faster by going for
+100% power.  At 70% power, the microwaves cook the product
+more slowly but also more evenly, so there's less worry
+about cold spots.
+
+ROASTED CHICKEN WITH ALMOND SAUCEServes 4
+Of course you can serve the pre-cooked chicken just as it
+comes from the store, without doing anything else to it at
+all. I've done this many times with our Perdue Done It!
+roasted chicken when I've been in a hurry.  But this recipe
+only takes a few extra minutes and you'll have a show piece
+at the end. As you're making it, be glad for a moment that
+you're not making this recipe in the year 1911.  A typical
+recipe in a the December issue of The Wisconsin Farmer
+assumes that you've already plucked the bird and removed
+its head and feet. It directs you "to singe the bird over a
+burning newspaper on a hot stove."  The stove would
+probably have been a wood-burning one, and in all
+probability, it would have been up to you to get the wood
+for the stove. When I think of then and I think of now, I'm
+glad that "We've come a long way, baby".
+1 roasted chicken
+1 tablespoon cornstarch
+1 cup chicken broth
+2 tablespoons Amaretto or other almond liqueur
+1-1/2 teaspoons fresh lemon juice
+1/4 cup sliced toasted almonds
+Heat pre-cooked roasted chicken in its own microwave tray
+following package directions.
+In 2-cup glass container, combine cornstarch, broth,
+liqueur and lemon juice.  Cover with plastic wrap and
+microwave at HIGH (100% power) 3 or 4 minutes until bubbly
+and thick; stir twice during cooking.  Add almonds. Slice
+chicken onto a platter and top with sauce.
+
+FIVE-MINUTE ROASTED DRUMSTICKS
+1 package roasted chicken drumsticks (4-6 per package).
+Following package directions, warm roasted drumsticks in a
+conventional oven or, using package tray, heat in a
+microwave oven.  Brush with your favorite bottled barbecue
+sauce.
+
+CHICKEN POCKET SANDWICHESServes 4
+You could use regular chicken breasts for this, but the
+roaster breast has a richer, more chickeny flavor.
+("Chickeny" is a word, by the way.  Frank uses it all the
+time, and he ought to know.)
+1 roaster boneless breast
+1/4 cup olive oil
+2 tablespoons fresh lemon juice
+2 tablespoons finely chopped onion
+1  clove garlic, minced
+1/2 teaspoon salt or to taste
+1/2 teaspoon dried oregano
+1/8 teaspoon Cayenne pepper
+4 pita breads
+Lettuce leaves
+1 container (8-ounces) plain yogurt
+3 tablespoons finely chopped green onion
+Cut chicken into 1-inch chunks.  In 3-quart microwave-safe
+utensil, combine olive oil, lemon juice, onion, garlic,
+salt, oregano, and Cayenne pepper; add chicken chunks and
+stir.  Cover with wax paper; microwave at HIGH (100% power)
+10 minutes or until chicken has turned white.  Stir mixture
+3 or 4 times during cooking.  Let stand, covered, 5
+minutes.  Cut each pita bread into 2 pockets, line with
+lettuce and spoon in chicken.  In small bowl, combine
+yogurt and green onion; serve over chicken.
+
+CHICKEN A LA MONTMORENCYServes 6
+Any recipe with the word "Montmorency" is apt to have
+cherries in it.  The sauce for this one is particularly
+good and Frank liked it enough to spread the leftovers on
+toast the next day at breakfast. If you don't want to
+microwave the roaster breast, just cook it in your oven,
+following the package directions. When I'm in a hurry, I
+use this microwave recipe, but breasts are the hardest part
+of the chicken to keep tender in a microwave because
+they're fairly dry to begin with, and if you overcook them,
+they'll get tough.
+1 roaster breast
+1 can (16-ounces) pitted dark sweet cherries
+1/4 cup dry red wine
+Water
+5 teaspoons cornstarch
+2 tablespoons red currant jelly (optional)
+1 tablespoon butter or margarine
+Salt and ground pepper to taste
+Place breast, skin side down, on microwave-safe roasting
+utensil.  Cover with wax paper; microwave at HIGH (100%
+power) 5 minutes.  Reduce power to MEDIUM HIGH (70% power)
+and cook 12 minutes per pound.  Halfway through cooking
+time, turn breast, skin side up; brush with drippings in
+utensil.  Re-cover with wax paper; complete cooking.  Let
+stand, covered, 15 minutes.  Test for doneness after
+standing;  juices should run clear with no hint of pink
+when breast is cut near bone.
+Drain cherries, reserving syrup in a 4-cup glass container.
+Place cherries and red wine in small bowl.  Add enough
+water to cherry syrup to measure 1 cup.  Stir in
+cornstarch, mixing until well blended.  Microwave at HIGH 3
+minutes, stirring twice.  Stir cherries with wine into
+thickened syrup.  Continue cooking at HIGH 1 to 2 minutes
+or until mixture thickens and boils for 1 minute.  Add
+jelly, if desir
+ed, and butter; stir until smooth.
+To serve, slice chicken and place on warm platter.  Spoon
+some of cherry sauce over chicken slices; pass remaining
+sauce.
+
+CHICKEN A LA NANCYServes 4
+Unlike me, Frank does not enjoy puttering around in the
+kitchen.  He loves the results, but cooking is not his
+favorite way to spend his free time.  (He'd be more apt to
+watch a game on TV or visit with friends.)  When he does
+cook, I can almost guarantee that it will be something
+quick and carefree.  But there is one exception, and it's
+this recipe.  I've never dared ask just who Nancy is, but
+Frank once won a cooking contest using her recipe, so he's
+been fond of it ever since.
+He says to point out that the cooked lemon with rind does
+remain as a part of the food.  It adds an unusual taste and
+texture. If you don't like a strong lemony flavor, you
+might start by using half the lemon that the recipe calls
+for. That's what I do when I make this recipe.
+4 skinless, boneless chicken breast halves or 1 thin sliced
+boneless roaster                breast
+1 tablespoon vegetable oil
+1 clove garlic, minced
+1/2 lemon with peel, very thinly sliced
+1/2 pound fresh mushrooms, sliced
+1/4 cup dry white wine
+1 tablespoon flour
+1/2 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1/4 teaspoon dried oregano
+1 can (14-ounces) water-packed whole artichoke hearts,
+drained and quartered
+Place chicken breasts between sheets of plastic wrap.
+Pound to 1/4 inch thickness and cut into 2 inch squares. If
+using thin sliced boneless Roaster breast, skip the
+pounding and simply cut into 2 inch squares.
+Frying Pan Method:
+ In a large skillet over medium heat, hat oil.  Add garlic
+and saute until soft.  Add lemon and mushrooms and saute 1
+to 2 minutes. Add all other ingredients except artichokes.
+Fry, stirring frequently, approximately 15 minutes or until
+chicken is cooked through.  Add artichokes and heat.
+aMicrowave Method:
+In 3-quart microwave-safe round dish, combine oil,
+mushrooms, lemon slices and garlic; cover with plastic
+wrap.  Microwave at HIGH (100% power) 3 minutes, stirring
+once.  In a 1-cup glass measuring cup, combine wine and
+flour; stir into mushroom mixture.
+Arrange chicken pieces on top of mushroom mixture and cover
+with wax paper.  Microwave at MEDIUM-HIGH (70% power) 6
+minutes per pound, stirring mixture 3 times.  Sprinkle with
+salt, pepper and oregano.  Stir in artichoke quarters; re-
+cover and microwave at HIGH 2 minutes.  Let stand, covered,
+5 minutes.
+
+CHICKEN THIGHS PARMESANServes 3-4
+The Dijon mustard called for in this recipe is quite sharp
+before it's cooked. After heating in the microwave, you'll
+find that it loses much of its sharpness and leaves behind
+a subtle spicy flavor. Yellow mustard won't produce the
+same effect.
+6 chicken thighs
+1/2 cup seasoned bread crumbs
+1/4 cup grated Parmesan cheese
+1/4 cup melted butter or margarine
+1 tablespoon Dijon mustard
+1 1/2 teaspoons Worcestershire sauce
+Remove skin from thighs.  On wax paper, combine bread
+crumbs and Parmesan cheese.  In shallow dish, combine
+butter, mustard and Worcestershire sauce.  Brush thighs
+with butter mixture and then roll in crumbs to lightly coat
+both sides.  Reserve remaining butter mixture and crumbs.
+Arrange thighs in circular pattern on microwave-safe
+roasting utensil; cover with wax paper.  Microwave at
+MEDIUM-HIGH (70% power) 10 minutes per pound.  Halfway
+through cooking time, turn thighs over; spoon on remaining
+butter mixture and sprinkle with remaining crumb mixture.
+Cover with a double thickness of paper towels.  Complete
+cooking; remove paper towels during last 2 minutes cooking
+time.  Let stand, uncovered, 2 minutes before serving.
+
+CHICKEN WITH MANGO SAUCEServes 6
+Mangos, which are rich in vitamins A and C, make a
+delicious, colorful and unusual sauce for a roaster breast.
+When mangos aren't available, try fresh or canned peaches.
+1 roaster breast
+1 tablespoon butter or margarine
+1 tablespoon cornstarch
+2 tablespoons brown sugar
+1/2 cup fresh orange juice
+2 ripe mangos, peeled and cut into chunks
+2 tablespoons cherry- or orange-flavored liqueur
+Salt and pepper to taste
+Place skin side down on microwave-safe roasting utensil.
+Cover with wax paper; microwave at HIGH (100% power) 5
+minutes.  Reduce power to MEDIUM-HIGH (70% power) and cook
+12 minutes per pound.  Halfway through cooking time, turn
+breast skin side up; brush with drippings in utensil.  Re-
+cover with wax paper and complete cooking.  Let stand,
+covered, 15 minutes. Test for doneness after standing;
+juices should run clear with no hint of pink when breast is
+cut near the bone.
+In a 4-cup glass container, place butter.  Microwave at
+HIGH 30 seconds or until melted.  Stir in cornstarch until
+blended; stir in brown sugar and orange juice.  In blender
+or food processor fitted with steel blade, puree mango
+chunks.  Stir pureed mangos into orange juice mixture.
+Microwave at HIGH 4 minutes, stirring twice.  Add liqueur;
+microwave 1 minute longer.
+To serve, slice chicken and place on warm platter.  Spoon
+some of mango sauce over slices, then pass remaining sauce.
+
+CURRY-GLAZED BREASTServes 4
+Curry powder is a blend of many spices, so you don't need
+to combine spices yourself. Indian Curry Powder is mild and
+Madras Curry Powder is quite hot.
+1 whole roaster breast
+2 tablespoons butter or margarine
+1/4 cup honey
+2 tablespoons Dijon mustard
+2 teaspoons curry powder
+1/4 teaspoon salt or to taste
+Place breast bone side down on a microwave-safe roasting
+utensil.
+Place butter in a 2-cup glass container; microwave at HIGH
+(100% power) 45 seconds.  Stir in honey, mustard, curry
+powder and salt; brush mixture all over breast.  Cover with
+wax paper; microwave at MEDIUM-HIGH (70% power) 12 minutes
+per pound.  Baste breast and rotate utensil 3 or 4 times
+during cooking.  Let stand, covered with wax paper, 15
+minutes.  Test for doneness after standing; juices should
+run clear with no hint of pink when breast is cut near
+bone.
+
+HAM AND CHICKEN ROLL-UPSServes 4
+If you can't easily find the prosciutto called for in this
+recipe, substitute any thinly sliced ham, such as the pre-
+sliced ham you find in the deli section of your
+supermarket.  Or try thin slices of smoked turkey ham.
+If you slice the cooked Roll-Ups crosswise, they make
+wonderful hors d'oeuvres or appetizers.
+4 skinless, boneless chicken breast halves or 1 thin sliced
+boneless roaster                        breast
+1 tablespoon olive oil
+1 teaspoon dried rosemary, crumbled
+Salt and ground pepper to taste
+4 thin slices prosciutto
+Place chicken breast halves between 2 sheets of plastic
+wrap and pound to 1/2-inch thickness.  Skip the previous
+step if you are using thin sliced boneless roaster breasts.
+Brush breasts with olive oil to help seal in moisture;
+sprinkle with rosemary, salt and pepper.  Roll up each
+breast half, starting from narrow end.  Wrap a slice of
+prosciutto around each roll.
+In 8-inch square microwave-safe baking dish, place chicken
+rolls seam side down.  Cover with wax paper.  Microwave at
+HIGH (100% power) 8 minutes, rotating dish 2 or 3 times
+during cooking.  Let stand 5 minutes.  Check for doneness
+after standing; juices should be clear with no hint of pink
+when chicken is cut near center.
+
+HEAVENLY CHICKENServes 4
+If you're using fresh asparagus spears for this, here's how
+to tell the tender part from the part that's too tough and
+fibrous to be good eating. Take the bud end of an asparagus
+spear in one hand and the butt end in the other and then
+bend the spear until it breaks.  The part on the bud side
+is tender enough to use. The spears will always break at
+just that point. But don't throw away the tough end. If you
+peel the tough end with a potato peeler, you'll get down to
+the tender, edible part underneath and can use that portion
+also. Cook the leftover parts until tender and use them in
+soups or omelettes.
+4 chicken breast halves
+12 fresh or frozen asparagus spears
+1/4 cup water
+1/4 cup butter or margarine
+4 tablespoons flour
+1/8 teaspoon ground ginger
+1 1/2 cups chicken broth
+1/2 cup dry white wine
+Salt and freshly ground pepper to taste
+1/4 cup chopped pecans
+1/4 cup crushed crackers
+On microwave-safe roasting pan, arrange breasts, bone side
+up, in a circular pattern.  Cover loosely with plastic
+wrap; microwave at MEDIUM-HIGH (70% power) 8 minutes per
+pound.  Halfway through cooking time turn breasts over; re-
+cover with plastic wrap and complete cooking.  Let stand,
+covered, 10 minutes.
+Rinse asparagus and remove tough end.  On microwave-safe
+rack, arrange asparagus with stem ends toward outside.
+Place rack in microwave-safe utensil.  Add water; cover
+with plastic wrap.  Microwave at HIGH (100% power) 5 to 7
+minutes or until tender-crisp.  Let stand, covered, 3 to 5
+minutes.
+In 4-cup glass container, place butter; microwave at HIGH 1
+minute.  Blend flour and ginger into melted butter.
+Gradually add chicken broth, wine, salt and pepper,
+stirring constantly.  Microwave at HIGH 5 minutes or until
+thick and smooth, stirring 3 times.
+In 12 x 8-inch microwave-safe dish, arrange cooked
+asparagus, with stem ends toward outside; pour half of wine
+sauce over asparagus.  Arrange chicken breasts on top with
+meatier portions toward outside; spoon remaining sauce over
+breasts.  Sprinkle pecans and cracker crumbs on top; cover
+with a double thickness of paper towels.  Microwave at
+MEDIUM-HIGH 5 minutes or until heated through.
+
+MICROWAVE MARMALADE DRUMSTICKSServes 4
+This recipe calls for a microwave-safe utensil.  Do you
+know how to tell for sure if your utensil is suitable?
+
+1. Place the utensil and a cup of water side by side
+in the microwave        oven.
+
+2. Turn the oven to the HIGH setting for 1 minute.  If
+the dish is warm, then it is absorbing microwave energy.
+Do not use it in the microwave oven.
+5 roaster drumsticks
+2 tablespoons butter or margarine
+3/4 cup finely chopped onion
+1/2 cup orange marmalade (You can also use current jelly)
+1/2 teaspoon curry powder
+In 9-inch microwave-safe utensil, combine butter and onion.
+Cover; microwave at HIGH (100% power) 5 minutes.  Blend in
+marmalade and curry powder; turn drumsticks in mixture.
+Place drumsticks with meatier portions toward outer edge of
+utensil; cover with wax paper.  Microwave at MEDIUM-HIGH
+(70% power) 12 minutes per pound.  Halfway through cooking
+time, turn chicken over, re-cover with wax paper and
+microwave remaining time.
+Let stand, covered, 15 minutes.
+
+SAUCY MICROWAVE CHICKEN WINGSServes 4
+To make an attractive presentation, try tucking the tip of
+each wing under to form a triangle.
+1/2 cup honey
+1/4 cup soy sauce
+2 tablespoons ketchup
+1 small clove garlic, minced
+16 chicken wings
+In 12 x 8-inch microwave-safe utensil, combine all
+ingredients except wings; turn wings in mixture.  Cover
+with wax paper.  Microwave at MEDIUM-HIGH (70% power) 8
+minutes per pound, turning wings over 3 to 4 times during
+cooking.
+Let stand, covered, 10 minutes.
+
+TEX-MEX DRUMSTICKSServes 4
+Removing skin from chicken is an easy way to reduce
+calories, and because moisture doesn't evaporate readily in
+microwave cooking, the chicken will remain juicy and
+flavorful.
+6 chicken drumsticks
+1/4 cup finely chopped pecans
+1/4 cup fine, dry bread crumbs
+1 tablespoon minced fresh parsley
+1 teaspoon chili powder
+1/4 cup taco-flavored or other pourable salad dressing
+Remove skin from drumsticks.  On wax paper, combine pecans,
+bread crumbs, parsley and chili powder.  Brush drumsticks
+with taco dressing, then roll in crumb mixture to coat all
+sides.  Reserve crumbs and dressing.
+On microwave-safe roasting pan, arrange drumsticks in
+circular pattern, with meatier portions toward outside.
+Cover with wax paper; microwave at MEDIUM-HIGH (70% power)
+10 minutes per pound.  Halfway through cooking time, turn
+drumsticks over, spoon on remaining dressing and sprinkle
+with reserved crumb mixture.  Cover with a double thickness
+of paper towels.  Complete cooking, removing paper towels
+during last 2 minutes.  Let stand, uncovered, 5 minutes
+before serving.
+
+MICROWAVE CHICKEN BREASTS PAPRIKASHServes 4
+One way of avoiding having your eyes tear when the slicing
+the onion in this recipe is to do the cutting under running
+tap water. The vapors that hurt
+your eyes won't have a chance to get into the air, but
+instead will just wash down the drain.
+2 tablespoons vegetable oil
+2 green peppers, thinly sliced
+1 large onion, thinly sliced
+1 can (8-ounces) tomato sauce
+1 tablespoon sweet paprika
+1/2 teaspoon dried marjoram
+1/2 teaspoon salt or to taste
+Ground pepper to taste
+4 chicken breast halves
+1 container (8-ounces) commercial sour cream
+1 tablespoon flour
+In a 12 x 8-inch microwave-safe utensil, combine oil,
+peppers and onion.  Cover with plastic wrap; microwave at
+HIGH (100% power) 5 minutes.  Stir in tomato sauce,
+paprika, marjoram, salt, and pepper.  On top of tomato
+mixture, place breasts bone side up with meatier portions
+toward outside.  Cover with wax paper; microwave at HIGH 5
+minutes; reduce power to MEDIUM-HIGH (70% power) and cook
+10 minutes per pound.  Halfway through cooking time, turn
+breasts over and stir mixture.  Re-cover with wax paper and
+microwave remaining time.  Let stand 5 minutes.
+Stir sour cream and flour into tomato mixture.  Cover;
+microwave at HIGH 1 minute.  Stir and let stand 2 minutes.
+Pour over chicken breasts.
+
+CORNISH HENS WITH LEMON TARRAGON SAUCEServes 4
+You can get more juice from a lemon if you roll it around
+on a flat surface first while pressing your palm against it
+fairly hard.  This ruptures the little juice sacks. You'll
+also get more juice if the lemon is at room temperature
+rather than just out of the refrigerator.
+2 fresh Cornish game hens
+1/4 cup flour
+1 1/2 teaspoons fresh tarragon, divided, or 1/2 teaspoon
+dried
+1 cup chicken broth
+Juice of one lemon (about 1/4 cup)
+Salt and ground pepper to taste
+1/2 pound fresh asparagus, or substitute green beans
+2 teaspoons water
+With sharp knife or poultry shears, cut hens in half,
+lengthwise.  Remove and discard backbone and skin.  Coat
+hen pieces lightly with flour and sprinkle with half of
+tarragon.  Place hens bone side up, with legs to inside, on
+a microwave-safe roasting utensil.
+In a 4-cup glass container, combine chicken broth, lemon
+juice, remaining tarragon and pepper.  Microwave at HIGH
+(100% power) 3 to 4 minutes, or until boiling.  Baste hens
+with half of hot broth.  Cover with wax paper; microwave at
+MEDIUM-HIGH (70% power) 10 minutes per pound combined
+weight of hens.  Halfway through cooking time, turn hens
+bone side down and baste with remaining broth mixture.  Re-
+cover and complete cooking.  Let stand, covered, 10
+minutes.
+Slice asparagus diagonally into 1-inch pieces and place in
+a 2-quart microwave-safe utensil with water.  Cover;
+microwave at HIGH 3 TO 4 minutes.  Let stand 2 minutes;
+drain and set aside.  When ready to serve, add asparagus to
+lemon sauce and pour over hens.
+
+MICROWAVE HENS JUBILEEServes 2
+This is a close cousin of CHICKEN A LA MONTMORENCY, but
+it's spicier and less sweet.
+2 fresh Cornish game hens
+1 can (16-ounces) dark sweet cherries in syrup
+1/4 cup dry sherry
+2 tablespoons cornstarch
+1/2 cup chili sauce
+1 clove garlic, minced
+Salt and freshly ground pepper to taste
+With poultry shears or sharp knife, split hens lengthwise,
+removing backbone, if desired.  In 12 x 8 microwave-safe
+utensil, arrange hens, bone side up with meatier portions
+to outside.
+In 2-quart microwave-safe utensil, drain liquid from
+cherries; blend in sherry and cornstarch.  Add cherries,
+chili sauce, garlic, salt and pepper.  Microwave at HIGH
+(100% power) 3 to 4 minutes, stirring once, until mixture
+begins to boil and thicken.  Pour sauce over hens.  Cover
+loosely with wax paper.  Microwave at MEDIUM-HIGH (70%
+power) 8 minutes per pound, turning the hens over halfway
+through cooking time.  Re-cover with wax paper and
+microwave remaining time.  Let stand, covered, 10 minutes.
+
+PINEAPPLE BAKED CORNISH HENSServes 4
+Green peppers and most other fresh vegetables are ideal for
+microwaving.  They retain their clear color and stay
+crunchy and fresh tasting.  For extra color, substitute 1/2
+sweet red pepper and 1/2 green pepper for the single whole
+green pepper.
+2 fresh Cornish game hens
+1 green pepper, cored, finely chopped
+1 medium onion, finely chopped
+2 teaspoons vegetable oil
+1 can (8-ounces) crushed pineapple in natural juices
+2 tablespoons soy sauce
+2 teaspoons dry mustard
+1/2 teaspoon ground ginger
+With poultry shears or sharp knife, split hens lengthwise
+and remove and discard skin.  Place hens bone side up on a
+microwave-safe 12 x 8-inch utensil, arranging with legs to
+inside.
+In a 2-quart microwave-safe utensil, place green pepper,
+onion and oil.  Microwave at HIGH (100% power) 2 to 3
+minutes or until pepper is tender.  Add pineapple, soy
+sauce, mustard and ginger; microwave at HIGH 1 to 2
+minutes.
+Baste hen halves with half of pineapple mixture.  Cover
+with wax paper.  Microwave at MEDIUM-HIGH (70% power) 10
+minutes per pound combined weight of hens.  Halfway through
+cooking time, turn hens bone side down and baste with
+remaining pineapple mixture.  Re-cover and complete
+cooking.  Let stand, covered, 10 minutes.  Serve with
+pineapple sauce.
+
+ROSEMARY HENS WITH LIGHT WINE GRAVYServes 4
+Game hens are sold both fresh and frozen.  If you've
+selected a frozen one, follow your microwave manufacturer's
+directions for defrosting and turn and rearrange the birds
+frequently for even defrosting. I've tried game hens both
+fresh and frozen, and I found that there's enough of a
+difference in flavor and tenderness to make me strongly
+prefer fresh.
+2 Cornish game hens
+6 sprigs fresh parsley
+1 small onion, halved
+1 clove garlic, halved
+3 small carrots, peeled, cut in 1/2-inch slices (1 cup)
+2 medium tomatoes, peeled and cut in wedges, or 6 cherry
+tomatoes, halved
+1 medium zucchini, cut in 3/4-inch slices (1 cup)
+1/4 pound mushrooms, quartered (about 1 cup)
+1/2 cup chicken broth
+1/4 cup dry white wine
+1 and 1/2 teaspoon minced, fresh rosemary or 1/2 teaspoon
+dried
+Salt and freshly ground pepper to taste
+2 tablespoons cold water
+2 teaspoons cornstarch
+Into each hen cavity, place 3 sprigs parsley, 1/2 onion and
+1/2 garlic clove.
+Place carrots, tomatoes, zucchini and mushrooms in a
+microwave-safe baking dish.  Combine chicken broth, wine
+and 1/4 teaspoon rosemary; pour over vegetables.  Cover
+with plastic wrap and microwave at HIGH (100% power) 5
+minutes.  Arrange hens, breast side down, on top.  Sprinkle
+with remaining rosemary and pepper.  Cover with wax paper.
+Microwave at MEDIUM-HIGH (70% power) 11 minutes per pound
+combined weight of hens.  Halfway through cooking time,
+stir vegetables; turn hens breast side up and rotate dish.
+Re-cover with wax paper.
+Remove hens to serving platter, reserving juices for gravy.
+Using slotted spoon, arrange vegetables around hens and
+cover with foil; allow to stand 10 minutes.  Cut hens in
+half to serve.
+To prepare gravy, in a 4 cup glass container,  combine
+water and cornstarch.  Slowly add reserved cooking juices
+(about 3/4 cup) from hens; stir to blend.  Microwave at
+HIGH 2 minutes or until thickened, stirring twice.  Serve
+with Cornish hens.
+
+HONEY MUSTARD ROASTERServes 8
+Covering is a key technique in successful microwave
+cooking. In a conventional oven a sweet honey-mustard
+basting sauce could overbrown.  Instead, in the microwave
+it dries as the roaster skin cooks and it forms an
+attractive golden glaze on the bird.
+1 whole roaster (about 6 pounds)
+4 tablespoons butter or margarine
+1/2 cup honey
+1/4 cup Dijon mustard
+1/4 teaspoon curry powder
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+Remove giblets from roaster.  With rounded wooden picks,
+fasten skin across cavity and neck openings.  Place
+roaster, breast side down, on microwave-safe roasting pan.
+Melt butter in a 1-cup glass measuring cup by microwaving
+at HIGH (100% power) 1 minute.  Stir in honey and remaining
+ingredients; brush roaster with mixture and cover with wax
+paper.  Microwave at HIGH 5 minutes.  Reduce power to
+MEDIUM-HIGH (70% power) and cook 12 minutes per pound,
+brushing frequently with honey mixture.  Halfway through
+cooking time, turn roaster breast side up; complete
+cooking.  Let stand, covered, 20 minutes. Test for doneness
+after standing;  juices should run clear with no hint of
+pink when thigh is pierced.  Pour drippings from utensil
+into remaining sauce mixture in measuring cup; microwave at
+HIGH 2 minutes or until heated through.  Serve sauce with
+roaster.
+
+MEXICAN MICROWAVE CHICKEN CASSEROLE
+Leftover Mexican Chicken Casserole makes a fast and
+delicious taco filling.  Shred chicken, reheat in sauce and
+serve with shredded lettuce and cheese and a dollop of sour
+cream.
+2 tablespoons butter or margarine
+1 large onion, chopped (1 cup)
+1 large green pepper, chopped (1 cup)
+1 clove garlic, minced
+1 can (14.5 ounces) tomato sauce
+2 tablespoons flour
+1 teaspoon salt or to taste
+1/2 teaspoon ground cumin
+1/2 teaspoon dried oregano
+1/4 teaspoon ground pepper
+1 chicken cut in serving pieces
+1 can (17-ounces) corn, drained
+In 3 to 5-quart microwave-safe utensil, combine butter,
+onion, pepper and garlic.  Cover with plastic wrap;
+microwave at HIGH (100% power) 3 to 5 minutes or until
+onion and pepper are tender.  Stir in tomato sauce, flour,
+salt, cumin, oregano and pepper.
+Place chicken pieces, bone side up with meatier portions
+toward outside of utensil, on top of mixture.  Cover with
+wax paper; microwave at HIGH 5 minutes.  Reduce power to
+MEDIUM-HIGH (70% power) and cook 10 minutes per pound.
+Halfway through cooking time, turn chicken pieces over; re-
+cover with wax paper and microwave remaining time.  Let
+stand, covered, 10 minutes.  Remove chicken pieces to
+serving dish; cover.  Add corn to sauce in utensil; cover
+with plastic wrap.  Microwave at HIGH 2 minutes.  To serve,
+pour sauce over chicken.
+
+PLUM-SPICED CHICKENServes 4
+The plum sauce is a low-fat way to make the chicken develop
+an attractive color as it cooks in the microwave.
+1 chicken, cut in half lengthwise
+1 cup plum jelly or preserves
+1/2 cup chicken broth
+1/4 cup chopped onion
+3 tablespoons red wine vinegar
+1 1/2 teaspoons soy sauce
+1/2 teaspoon ground ginger
+1/2 teaspoon Chinese five-spice powder (optional)
+Place chicken halves, skin side down, on microwave-safe
+roasting utensil, set aside.
+In a 4-cup glass container, combine jelly and remaining
+ingredients.  Microwave at HIGH (100% power) 4 minutes,
+stirring 3 times.  Brush chicken halves with sauce; cover
+with wax paper.
+Microwave at MEDIUM-HIGH (70% power) 10 to 12 minutes per
+pound, brushing chicken frequently with sauce.  Halfway
+through cooking time, turn chicken halves over; brush with
+sauce.  Re-cover with wax paper; complete cooking.  Let
+stand, covered 15 minutes.
+
+STUFFED CHICKEN CHARLESTON STYLEServes 4
+The microwave oven makes it possible to make this succulent
+roast chicken and all the trimmings in less than an hour.
+To complete the meal with "baked" potatoes, you can
+microwave them during the chicken's standing time.
+1 whole chicken
+4 strips uncooked bacon, diced
+1/4 cup chopped onion
+1/4 cup chopped celery
+1 1/2 cups packaged cornbread stuffing
+1/4 cup coarsely chopped pecans
+5 tablespoons butter or margarine, melted, divided
+1/2 cup plus 2 tablespoons dry sherry, divided
+2 tablespoons water
+2 tablespoons minced fresh parsley
+1 teaspoon salt or to taste
+Ground pepper to taste
+Remove giblets.  In 1 1/2-quart microwave-safe utensil
+place diced bacon; cover with paper towel.  Microwave at
+HIGH (100% power) 3 minutes or until crisp, stirring twice.
+With slotted spoon, remove bacon to paper towel to drain;
+set aside.  Reserve drippings.  In same 1 1/2-quart
+microwave-safe utensil, combine onion and celery; cover
+with plastic wrap.  Microwave at HIGH 2 minutes.
+In a mixing bowl, combine onions and celery with stuffing,
+pecans, and cooked bacon.  In cup, blend 2 tablespoons
+butter, 3 tablespoons sherry and water; toss with stuffing.
+Spoon stuffing loosely into cavity and neck openings of
+chicken.  With rounded wooden picks, fasten skin across
+cavity and neck openings.
+Combine 1 tablespoon butter with 1 teaspoon sherry; brush
+on chicken.  Place chicken, breast side down, on microwave-
+safe roasting utensil; cover with wax paper.  Microwave at
+MEDIUM-HIGH (70% power) 10 minutes per pound, brushing
+chicken frequently with butter-sherry mixture and
+drippings.  Halfway through cooking time, turn chicken
+breast side up; re-cover with wax paper.  Complete cooking.
+Let stand, covered, 15 minutes.  Test for doneness after
+standing;  juices should run clear with no hint of pink
+when thigh is pierced
+Pour pan drippings into a 2-cup glass container.  Add 1/2
+cup sherry to roasting utensil to loosen pan juices; pour
+into container with drippings.  Microwave at HIGH 3
+minutes; stir in remaining 2 tablespoons butter and
+parsley.  Serve chicken, sliced, with stuffing and gravy.
+
+CHEESY MICROWAVE THIGHSServes 4
+Chicken thighs and drumsticks are fairly uniform in size,
+making them an ideal choice for quick cooking in the
+microwave.
+6 chicken thighs
+4 tablespoons butter or margarine, divided
+1 cup finely chopped onion
+2 tablespoons flour
+1/2 teaspoon salt or to taste
+1 cup milk
+1/2 cup grated Swiss cheese
+1/4 cup grated Parmesan cheese
+2 tablespoons white wine
+Pinch freshly grated or ground nutmeg
+Minced, fresh parsley (optional)
+Remove and discard skin from thighs.  In a 12 x 8-inch
+microwave-safe utensil, combine 2 tablespoons butter and
+onion.  Microwave at HIGH (100% power) 5 minutes.  Arrange
+thighs in a circular pattern on top of onions.  Cover with
+wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes
+per pound.  Halfway through cooking time, turn thighs over;
+re-cover with wax paper and microwave remaining time.  Let
+stand, covered, 10 minutes.
+Place remaining butter in 4-cup glass container; microwave
+at HIGH 30 to 50 seconds.  Blend in flour and salt;
+gradually stir in milk, mixing well.  Microwave at HIGH 3
+to 5 minutes, stirring frequently, until mixture boils and
+thickens.  Add cheeses, wine and nutmeg; stir until cheese
+is melted. Pour sauce over chicken thighs; cover with wax
+paper.  Microwave at MEDIUM-HIGH 2 to 3 minutes or until
+heated through.  Garnish with parsley if desired.
+
+CHICKEN MARENGOServes 3-4
+Frank admires Napoleon because he was such an effective
+leader and motivator of men. But Frank has another reason
+to like the famous French general. Napoleon liked chicken
+so much that during his campaigns, he ate it almost every
+night.  In 1800 when Napoleon was fighting in Italy, the
+supply wagons were late and his chef had to scour the
+countryside for whatever food he could find.  The result
+was a chicken dish made with olive oil, mushrooms, tomato,
+garlic and other ingredients available from the nearby
+farms.  Napoleon liked the dish so much that he named it
+"Chicken Marengo," in honor of the battlefield where he had
+just been fighting, and from then on ordered it served to
+him after every battle.
+6 chicken thighs
+2 teaspoons olive oil
+2 cups coarsely chopped fresh plum tomatoes
+1/2 cup chopped green pepper
+1/4 cup finely chopped onion
+2 cloves garlic, minced
+2 tablespoons minced, fresh parsley
+1/2 teaspoon dried oregano
+1/4 teaspoon ground pepper
+1/2 teaspoon salt or to taste
+Remove and discard skin from thighs.  In 3-quart microwave-
+safe utensil, combine remaining ingredients; cover with
+plastic wrap.  Microwave at HIGH (100% power) 5 minutes,
+stirring twice.  Arrange thighs in circular pattern on top
+of tomato mixture; spoon mixture over thighs.  Cover with
+wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes
+per pound.  Halfway through cooking time, turn thighs over;
+re-cover and complete cooking.  Let stand, covered, 10
+minutes before serving.
+
+CHINESE CHICKENServes 4
+The shape of foods affects cooking results.  Thin areas
+cook faster than thicker ones, so meatier portions should
+always be placed toward the outer edge of the utensil where
+microwave energy is greater.
+4 chicken drumsticks
+4 chicken thighs
+1/4 cup melted butter
+2 tablespoons soy sauce
+1/4 teaspoon ground pepper
+1/8 teaspoon minced, fresh ginger
+1 can (3-ounces) chow mein noodles
+1/4 cup sliced almonds
+Salt to taste
+Remove and discard skin from drumsticks and thighs.  In
+small bowl, mix butter, soy sauce, pepper and ginger.  In
+blender or food processor fitted with steel blade, finely
+chop chow mein noodles, almonds and salt; transfer to wax
+paper.  Brush chicken with soy mixture, then roll in noodle
+mixture to coat all sides.  Arrange on microwave-safe
+roasting pan, with meatier portions toward outside; cover
+with wax paper.  Reserve remaining soy and noodle mixture.
+Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound.
+Halfway through cooking time turn legs and thighs over;
+spoon on remaining soy mixture and sprinkle with remaining
+noodle mixture.  Cover with a double thickness of paper
+towels.  Complete cooking, remove paper towels during last
+2 minutes.  Let stand, uncovered, 5 minutes before serving.
+
+DRUMSTICKS LITTLE ITALY STYLEServes 4
+Do you know how to tell when rice is done?  The aim of
+cooking rice is to have all the little starch granules
+inside each grain swell with water but not burst.  You can
+tell that rice is undercooked if you pinch a grain and feel
+a hard or gritty core.  You can tell that it's overcooked
+if you look at a grain closely and find that the edges are
+split and ragged. It's perfectly cooked if the grain is the
+same smooth shape as the uncooked grain, only puffed,
+swollen and soft.
+1 cup chopped, canned tomatoes
+3/4 cup long grain rice
+1 cup chicken broth
+1/2 cup dry white wine
+1 medium onion, chopped
+1 large clove garlic, crushed
+1/2 teaspoon dried thyme
+5 roaster drumsticks
+Salt and ground pepper to taste
+2 tablespoons or more minced, fresh parsley
+In a 3 quart microwave-safe utensil combine tomatoes and
+rice.  Stir in broth and wine;  add onion, garlic, thyme,
+and mix well.  Cover with plastic wrap; microwave at high
+(100% power) 5 minutes.  Arrange drumsticks over top of
+mixture, with meatiest portions to the outer edge of
+utensil.  Re-cover with plastic wrap; microwave at HIGH
+(100% power) 5 minutes then at MEDIUM-HIGH (70% power) 12
+minutes per pound.  Halfway through cooking time stir and
+turn drumsticks over.  Re-cover and complete the cooking.
+Let stand, covered 10 minutes before serving. Test for
+doneness after standing;  juices should run clear with no
+hint of pink when drumstick is pierced.  Season with salt
+and pepper.  Add parsley to rice mixture for garnish.
+
+OLIVE MICROWAVED CHICKENMakes 6 Drumsticks
+When you saw the title of this recipe, did you hesitate
+because you were concerned that the calories in olives
+could wreck your diet? Not to worry! Olives are actually a
+fairly low calorie food, with the average one having only
+4-5 calories.  The largest jumbo olive has only 12
+calories.
+6 chicken drumsticks
+1 cup slivered onion strips
+1/2 cup slivered green pepper strips
+1/2 cup thawed lemonade concentrate
+1/2 cup ketchup
+1/4 cup sliced pimento-stuffed olives
+1/4 cup sliced pitted ripe olives
+2 teaspoons Worcestershire sauce
+1 clove garlic, minced
+Remove and discard skin from drumsticks.  In a 12 x 8-inch
+microwave-safe utensil, combine remaining ingredients;
+cover with plastic wrap.  Microwave HIGH (100% power) 5
+minutes, stirring once.
+Turn drumsticks in sauce to coat.  Arrange drumsticks in
+circular pattern in sauce with meatier portions toward
+outside of utensil.  Cover with wax paper; microwave at
+MEDIUM-HIGH (70% power) 10 minutes per pound.  Halfway
+through cooking time, turn drumsticks and spoon sauce on
+top.  Re-cover with wax paper; complete cooking.  Let
+stand, covered, 10 minutes before serving.
+
+PENNSYLVANIA DUTCH-COUNTRY DRUMSTICKSServes 2
+When you're buying the apples for this recipe, you can tell
+which ones are Red Delicious by looking at the base of the
+apples.  A Red Delicious always has five knobs or points at
+the base.
+5 roaster drumsticks
+Salt and ground pepper to taste
+6 tablespoons butter or margarine, divided
+1/2 cup apple juice (1/4 cup for microwave)
+1 tablespoon soy sauce (1-1/2 teaspoons for microwave)
+1/4 cup brown sugar, firmly-packed (1/8 cup for microwave)
+2 Red Delicious apples, peeled, cored and cut into 8 wedges
+each
+2 tablespoons sugar
+Conventional Method:
+Season drumsticks with salt and pepper. In a large skillet
+over medium heat, melt 3 tablespoons butter. Add drumsticks
+and brown for 4 to 5 minutes per side.  In a measuring cup
+combine apple juice, soy sauce and brown sugar and pour
+over drumsticks.  Cover and simmer 20 minutes.  Turn and
+simmer 25 minutes longer.
+Ten minutes before end of cooking time, in another skillet,
+over medium-high heat, melt remaining butter. Add apple
+wedges and brown on one side.  Sprinkle with sugar and
+turn.  Brown other side.  Transfer chicken to serving dish
+and top with apple wedges.  Spoon sauce over top.
+aMicrowave Oven:
+Place 2 tablespoons of butter in a 9-inch microwave-safe
+utensil.  Microwave at HIGH (100% power) 40 seconds.
+Combine 1/4 cup apple juice, 1 1/2 teaspoons soy sauce and
+1/8 cup firmly packed brown sugar with melted butter.
+Place drumsticks in apple juice mixture and turn to coat
+well.  Arrange drumsticks with meatiest portions toward
+outer edge of utensil.  Cover with wax paper.  Microwave at
+MEDIUM-HIGH (70% power) 12 minutes per pound.  Half way
+through cooking time turn drumsticks and spoon sauce over
+each.  Re-cover and complete cooking.   Let stand, covered,
+5 to 10 minutes.
+Place 2 tablespoons butter in a 2-quart microwave-safe
+utensil.  Microwave at HIGH 40 seconds.  Sprinkle butter
+with 2 tablespoons firmly packed brown sugar; stir.  Place
+apple wedges in brown sugar mixture; toss gently to coat.
+Microwave at HIGH 3 minutes, stir.  Microwave an additional
+3 minutes or until apples are tender.  Transfer chicken to
+serving dish and top with apple wedges.  Spoon sauce over
+top.
+
+ROASTER THIGHS IN WINEServes 4
+For the longest shelf life and the best flavor, don't wash
+the mushrooms called for in this recipe until just before
+using them.  And don't soak them, just lightly mist them or
+wipe them with a damp paper towel.  With soaking, they
+easily become waterlogged and lose some of their flavor.
+4 roaster boneless thigh cutlets
+4 strips uncooked bacon, diced
+1 cup Burgundy or other dry, red wine
+2 tablespoons cognac or brandy
+16 small whole onions, peeled
+8 ounces sliced, fresh mushrooms, 2 cups
+3 tablespoons flour
+2 teaspoons minced fresh parsley
+1 bay leaf
+1 1/2 teaspoons minced, fresh thyme or 1/2 teaspoon dried
+Cut thigh cutlets in half.  In 3-quart microwave-safe
+utensil, place bacon; microwave at HIGH (100% power) until
+crisp, 3 to 4 minutes.  Combine wine and Cognac and add to
+utensil with remaining ingredients; stir well.  Arrange
+thighs, with thicker portions toward outer edge, on top of
+vegetables.  Cover with wax paper; microwave at HIGH 5
+minutes.
+Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes
+per pound.  Halfway through cooking time, stir vegetable
+mixture and turn cutlets over.  Let stand, covered, 15
+minutes before serving.
+
+SPICY AFRICAN DRUMSTICKSServes 4
+If you eliminate the crushed pepper in this recipe, it
+could be a dish children would love.
+Be sure the peanuts you use in the recipe are fresh.  Once
+a package has been opened, keep it in the refrigerator
+since peanuts rapidly go rancid. As an emergency first aid
+measure for peanuts that aren't as fresh as you wish they
+were, try this tip I got from a peanut farmer in Georgia.
+Put the peanuts in a sieve and pour boiling water over
+them.  The hot water will wash away some of the oils that
+are responsible for the off-flavor.
+6 chicken drumsticks
+2 tablespoons vegetable oil
+1 cup chopped onion
+1 garlic clove, minced
+1 can (16-ounces) tomato puree
+1/2 teaspoon salt or to taste
+1/8 teaspoon crushed red pepper
+1/4 cup peanut butter
+1/4 cup chopped peanuts
+Remove and discard skin from drumsticks.  In a 12 x 8-inch
+microwave-safe utensil, combine  oil, onion and garlic.
+Cover with plastic wrap; microwave at HIGH (100% power) 5
+minutes or until onions are tender.  Stir in tomato puree,
+salt and red pepper.
+Arrange drumsticks in utensil with meatier portion toward
+outside; spoon tomato sauce over top.  Cover with wax
+paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per
+pound.  Halfway through cooking time, turn drumsticks over;
+re-cover with wax paper and microwave remaining time.
+Remove drumsticks to serving platter; cover with foil and
+let stand 10 minutes.  Stir peanut butter and peanuts into
+tomato sauce.  Cover with plastic wrap; microwave at HIGH 2
+minutes.  To serve, spoon sauce over drumsticks.
+
+CORNUCOPIA STUFFED ROASTERServes 8
+A roaster stuffed with vegetables and rice is a tasty meal
+in one dish.  The stuffing doesn't increase the cooking
+time, which is about one hour less in a microwave than
+required for conventional roasting.
+1 whole roaster (about 6 pounds)
+1/4 cup hot water
+1/4 cup butter or margarine
+1 cup frozen peas and carrots
+1 1/2 cups cooked rice
+2 tablespoons minced fresh parsley
+1/2 teaspoon dried thyme
+1 teaspoon salt or to taste
+Browning spray (optional)
+Remove giblets.  In a 1-cup glass measuring cup, place
+water and butter; microwave at HIGH (100% power) 1 minute.
+In 1-quart microwave-safe utensil, place peas and carrots;
+cover.  Microwave at HIGH 4 minutes, stirring once; drain.
+In a small bowl, combine rice, melted butter mixture, peas
+and carrots, parsley, thyme and salt.  Place in cavity of
+roaster; with rounded wooden picks, fasten skin across
+cavity opening and at neck.  Place roaster, breast side
+down, on microwave-safe roasting pan.  Spray with browning
+spray or brush roaster with melted butter if desired; cover
+with wax paper.
+Microwave at HIGH 5 minutes.  Reduce power to MEDIUM-HIGH
+(70% power).  Cook 12 minutes per pound, brushing with
+drippings several times during cooking.  Halfway through
+cooking time, turn roaster over, using paper towels to
+protect hands.  Pour off drippings and reserve, if desired.
+Baste roaster with drippings or use browning spray; cover
+with wax paper and complete cooking.
+Let stand, covered with aluminum foil, 20 minutes.  Test
+for doneness after standing; juice should run clear with no
+hint of pink when thigh is pierced.  To serve, spoon
+stuffing into serving bowl and slice roaster.
+CHICKEN WING PAELLAServes 4-6
+Paella is a Spanish dish with a mixture of rice,
+vegetables, meat and sometimes shellfish. I lived in Spain
+for a couple of years and came to the conclusion that there
+must be almost as many versions of Paella as there are
+Spanish cooks$which means that you have a lot of latitude
+to vary the ingredients according to what you have handy in
+your refrigerator. I like this better the next day, when
+the different flavors have had a chance to "marry."
+10 chicken wings
+1 pound sweet Italian sausage links
+1 teaspoon browning sauce
+1 large onion, chopped
+1 sweet red pepper, cut into thin strips
+1 medium-sized zucchini, chopped
+1 can (16-ounces) tomatoes, undrained
+1/2 cup hot water
+1 teaspoon salt or to taste
+1 teaspoon dried oregano
+1/2 teaspoon paprika
+1/2 teaspoon ground turmeric
+1/2 teaspoon Tabasco
+2 cups hot cooked rice
+1 cup frozen peas, thawed
+Cut wing-tip section from wings.  Set tips aside to cook
+later in soup or stew, if desired.  Brush sausages with
+browning sauce; cut into 1-inch pieces.  In 3-quart
+microwave-safe dish, place sausage pieces; cover with wax
+paper.  Microwave at HIGH (100% power) 6 to 7 minutes, or
+until sausage loses its pink color, stirring twice.  With
+slotted spoon remove sausage.
+To drippings in dish, add onion, red pepper and zucchini;
+cover with plastic wrap.  Microwave at HIGH 5 minutes,
+stirring twice.  Add tomatoes, browned sausages, water,
+salt, oregano, paprika, turmeric and Tabasco; stir to
+blend.
+Arrange chicken wings in circular pattern on top of tomato
+mixture.  Cover with plastic wrap; microwave at HIGH 5
+minutes.  Reduce power to MEDIUM-HIGH (70% power); cook 10
+minutes per pound.  Halfway through cooking time, turn
+wings over; re-cover and complete cooking.  Stir in hot
+cooked rice and peas; microwave at HIGH 3 minutes.
+To warm for serving, cover with plastic wrap to speed
+cooking and microwave at HIGH until heated through.  Let
+stand 5 minutes before serving.
+
+
+
+
+CHAPTER THREE-CHICKEN FOR DIETERS
+
+Are you concerned about the cholesterol in your diet?
+Are you watching calories and trying to cut down on fat?
+Has your doctor suggested that you consume less salt?
+
+Then read on. The wonderful thing about chicken is
+that the low cholesterol and the low calorie recipes are
+the same.  And the flavors that add spark to a low calories
+recipe are the same ones that can help you get along with
+little or no salt.
+
+Chicken is the dieter's ray of sunshine. Except for
+turkey breast, no
+other popular meat is as low in calories as skinless
+chicken breast.  A 3-ounce portion of skinless broiled
+chicken breast has only 115 calories.  An equivalent size
+portion of cooked lean trimmed beef would average 189
+calories, and cooked lean, trimmed pork is 198 calories.
+
+Chicken is also lowest in saturated fat compared with
+non-poultry meats.
+
+Grams of Saturated Fat
+ Cooked 3-ounce portion skinless chicken breast:        0.4
+ Average cooked 3-ounce portion of chicken:             1.1
+ Average cooked 3-ounce portion of lean, trimmed beef:  3.4
+ Average cooked 3-ounce portion of lean, trimmed pork:  3.8
+
+To avoid both fat and calories when cooking with chicken:
+
+_Choose breast meat. This is the leanest part of the
+bird and has less than half the fat of, for example, thigh
+meat. Because of its low fat content, it's the only meat I
+ever serve Frank, and it's the only meat he ever asks for
+in restaurants.
+
+_Remove the skin.  Forty percent of the fat in poultry
+is attached to the skin and therefore can be easily
+removed. This is in contrast with other meats, where the
+fat is dispersed throughout the meat and not so easily
+removed.  One point, though.  If you're broiling or baking
+or grilling chicken, leave the skin on until you're
+finished cooking; otherwise the meat will lose too much
+moisture and become tough.  I've watched tests done at the
+Perdue Tenderness Laboratory in which they measured the
+tenderness of breast meat roasted with the skin and without
+the skin. The meat cooked with the skin retained its
+moisture and was startlingly more tender than the meat
+cooked without the skin.
+
+_Roast, broil, poach, or grill chicken instead of
+frying it.
+
+_Substitute low fat dairy products in recipes.  Use
+yoghurt or light sour cream instead of sour cream, and non-
+fat milk instead of regular milk. To be honest, the taste
+isn't as rich, but if you're watching calories and
+cholesterol, these substitutions make a substantial
+difference. For example, plain low fat yoghurt is  122
+calories per cup and light sour cream about 360 calories,
+while the same amount of regular sour cream is 440 to 454
+calories. Non-fat milk is 80 to 90 calories per 8-ounce
+glass, while whole milk is 150 to 160 calories.
+
+_Replace oil or fat in marinades with fresh lemon or
+lime juice, or with wine or vinegar.
+
+_Broil with wine instead of butter.
+
+_Take advantage of non-caloric pan sprays.
+
+_If you're really counting every single calorie, you
+may want to choose Cornish hens rather than the older
+broilers and roasters.  Cornish hens and broilers are young
+birds and they bear the same relationship to the older
+roasters that veal does to beef: the younger the animal,
+the lower the fat content. For comparison, the white meat
+of a Cornish is 35 calories per ounce of cooked meat; the
+white meat of a broiler is 45 calories per cooked ounce.
+For low salt diets:
+
+_Avoid prepared sauces such as barbecue sauce or
+ketchup:  usually they are high in salt.
+
+_Season chicken with foods that are naturally high in
+potassium, such as tomatoes, citrus, raisins or bananas.
+When you eat foods high in potassium, you don't miss the
+sodium so much. Tomato paste, by the way, is very high in
+potassium, and does not have as much added salt as most
+prepared or canned foods.
+
+_Season foods with garlic, onion, wine and a variety
+of herbs and spices.  Again, you'll miss the sodium less.
+
+_Trick your palette by cooking with your own flavored
+vinegars.  Use a cup of whichever fresh herb you can find,
+such as tarragon or mint or dill, for two cups of plain
+white vinegar and then add a garlic clove or twist of lemon
+peel.  Store in a screw top jar for several days and if you
+want it really strong, leave it for a week.  You might
+taste it along the way to see if it's too strong.  Finally,
+strain it and pour into a sterilized bottle and seal.
+
+_Season chicken with concentrated homemade chicken
+broth.  Make chicken stock (use the recipe on page ___, but
+omit the salt), boil it down until it's concentrated, and
+then freeze it in ice cube trays.  Use individual cubes to
+intensify the flavor of casseroles or stir fry dishes.
+
+After a couple of weeks of following a low salt diet,
+you'll find that your taste changes and that you'll
+actually be satisfied with far less salt.  You'll even find
+that the olives and potato chips and peanuts that once
+tasted just right, now seem too salty.  We've found that
+with salt, the less you eat, the less you feel you need$but
+be patient because this doesn't happen overnight.
+
+For that matter, a preference for low fat cooking may
+not happen overnight either. In fact, to level with you, I
+think that in most cases it won't happen overnight. If
+you're not used to the low fat substitutions for rich
+sauces and gravies, some of the recipes in this chapter may
+seem downright Spartan to you the first time you try them.
+But once you're used to them, you may find as Frank and I
+have, that with time it's not only possible to get used to
+lighter cooking, it's actually possible to prefer it.
+
+BARBECUE DRUMSTICKSServes 8
+Microwave Recipe
+To save additional fat and calories, remove the skin from
+the drumsticks. I wouldn't recommend this for a
+conventional oven recipe because the meat would dry out.
+But microwaving retains moisture, and the sauce adds
+flavor.
+8 roaster drumsticks
+1 cup water
+1/2 cup finely chopped onion
+1/3 cup tomato paste
+1 tablespoon vinegar
+2 cloves garlic, minced
+1-1/2 teaspoons chili powder
+1 teaspoon dry mustard
+1/4 teaspoon ground pepper
+Remove skin from drumsticks and discard.  In 4-cup glass
+container, combine water, onion, tomato paste, vinegar,
+garlic, chili powder, mustard and pepper until well
+blended.  Cover with plastic wrap; microwave at HIGH (100%
+power) 5 minutes.  Stir and microwave, uncovered, 5 minutes
+longer.  Pour half the mixture over bottom of a 12 x 8-inch
+microwave-safe utensil.
+Place drumsticks in sauce with meatier portions toward
+outer edge of utensil.  Pour remaining sauce over
+drumsticks; cover with wax paper.  Microwave at MEDIUM-HIGH
+(70% power) 12 minutes per pound.  Halfway through cooking
+time, turn drumsticks over and move drumsticks to sides of
+utensil.  Re-cover with wax paper; complete cooking.  Let
+stand, covered, 15 minutes before serving.
+Nutritional Figures Per Serving
+Calories 94. Protein 16 grams. Carbohydrate 3 grams. Fat 2
+grams. Cholesterol 51 mg. Sodium 142 mg.
+BURGUNDY CHICKENServes 4
+Microwave Recipe
+The Perdue home economists say that microwave recipes are
+often more nutritious than their conventional versions
+because microwaving requires much less liquid, ensuring
+that vitamins and minerals are not washed away.
+1 chicken, cut in serving pieces
+1/2 cup Burgundy or other dry red wine
+1/2 cup low-sodium chicken broth
+1 teaspoon dried thyme leaves
+1/4 teaspoon ground pepper
+1 bay leaf
+1/2 pound pearl onions, peeled
+1/4 pound small mushrooms, sliced
+8 small new potatoes, cut into quarters
+2 carrots (about 1 cup), thinly sliced
+2 tablespoons water
+1-1/2 tablespoon cornstarch
+Remove and discard skin and visible fat from the larger
+chicken pieces.  In a 3-quart microwave-safe utensil,
+combine wine, chicken broth, thyme, pepper, and bay leaf.
+Add onions, mushrooms, potatoes, and carrots.  Cover and
+microwave at HIGH (100% power) 5 minutes.  Arrange chicken
+on top of vegetables, bone-side up, with meatier portions
+toward outer edge of utensil.  Cover with wax paper;
+microwave at HIGH 15 minutes.  Turn chicken pieces over and
+rearrange, spooning vegetable mixture over each piece.  Re-
+cover; microwave 5-6 minutes per pound or until chicken and
+vegetables are fork tender.  Remove chicken pieces and
+vegetables; cover to keep warm.
+In microwave-safe cup, combine water and cornstarch.  Add
+small amount of hot pan juices to cup and stir to blend;
+gradually stir cornstarch mixture into remaining juices.
+Microwave on HIGH 2 minutes; stir and microwave 2 minutes
+longer or until boiling.  Serve sauce over chicken and
+vegetables.
+Nutritional Figures Per Serving
+Calories 438. Protein 42 grams. Carbohydrate 29 grams. Fat
+17 grams. Cholesterol 122 mg. Sodium 137 mg.
+CHICKEN AU POIVREServes 4
+Pepper's piquant flavor helps disguise the lack of salt.
+l roaster boneless breast or 1 package thin sliced roaster
+breast
+2 tablespoons flour
+2 teaspoons cracked black pepper
+l teaspoon dry mustard
+2 tablespoons vegetable oil
+1 clove garlic, minced
+1/2 cup dry red wine
+1 tablespoon minced, fresh parsley
+Remove and discard visible fat from boneless breast;  slice
+thin. (You can skip this step if you have the thin sliced
+roaster breast.)  Place chicken slices between sheets of
+plastic wrap and pound to 1/8 inch thickness.  On wax
+paper, combine flour, pepper and mustard.  Lightly coat
+chicken with flour mixture, pressing to make pepper adhere.
+In large skillet over medium-high heat, heat oil.  Add
+garlic; saute 30 seconds.  Place chicken in skillet so that
+pieces do not touch.  Cook about 3 minutes or until lightly
+browned, turning once.  Remove to serving platter; keep
+warm.  Pour off fat; stir in wine.  Cook over high heat,
+stirring constantly 2 to 3 minutes or until thickened and
+liquid is reduced by one-half.   Stir in parsley.  Spoon
+sauce over chicken.
+
+Nutritional Figures Per Serving
+Calories 255.  Protein 36 grams.  Carbohydrate 5 grams.
+Fat 9 grams. Cholesterol 90 mg.  Sodium 81 mg.
+
+CHICKEN PROVENCALServes 4
+Microwave Recipe
+Do you know why you brown chicken first in traditional
+stews and casseroles? It's to seal in the juices.  You
+don't need to in microwave cooking, so you save the fat
+calories from the butter or margarine or oil you'd use for
+browning, and the chicken still ends up moist and tender.
+4 chicken breast halves
+3 cups coarsely chopped fresh Italian plum tomatoes
+
+or a 28-ounce can, drained
+1-1/2 cups sliced mushrooms (12-ounces)
+1/3 cup chopped onion
+1 clove garlic, minced
+1/2 teaspoon dried basil
+1/4 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+2 tablespoons dry white wine
+1 tablespoon cornstarch
+2 tablespoons minced fresh parsley
+Remove and discard skin from chicken breasts. In a 3-quart
+microwave-safe utensil, combine tomatoes, mushrooms, onion,
+garlic, basil, salt and pepper.  Cover with wax paper.
+Microwave at HIGH (100% power) 5 minutes.  Meanwhile, in
+cup combine wine and cornstarch, stir into tomato mixture.
+Place chicken breasts, bone-side up and meatier portions
+toward outside of utensil, on top of tomato mixture.  Cover
+with wax paper; microwave at HIGH 5 minutes.  Reduce power
+to MEDIUM-HIGH (70% power) and cook 10 minutes per pound.
+Halfway through cooking time, turn chicken breasts over and
+stir tomato mixture.  After cooking, let stand, covered, 10
+minutes.
+Remove chicken to serving platter; stir parsley into tomato
+mixture and spoon some over breasts; serve remaining sauce
+on side.
+
+Nutritional Figures Per Serving
+Calories 347. Protein 63 grams. Carbohydrate 13 grams. Fat
+4 grams. Cholesterol 152 mg. Sodium 283 mg.
+
+CHICKEN RATATOUILLEMakes 6 drumsticks.
+When "ratatouille" appears in a recipe's name, you can be
+sure it will have eggplant in it and probably tomatoes and
+peppers as well.  These vegetables will be noticeably more
+delicious if you use them very fresh rather than after
+storage in the refrigerator. The flavor of these vegetables
+all deteriorate at refrigerator temperatures.  They're warm
+weather crops and nature didn't mean for them to be in the
+chilling temperatures of a refrigerator.
+6 chicken drumsticks
+2 tablespoons vegetable oil
+1 cup coarsely chopped onion
+1 clove garlic, minced
+1/2 pound eggplant, peeled and cubed
+2 medium zucchini (about 1/2 pound) cubed
+2 medium tomatoes, coarsely chopped
+1 green pepper, cut in thin 1-inch strips
+1 tablespoon minced, fresh basil or 1 teaspoon dried
+3/4 teaspoon minced, fresh oregano or 1/4 teaspoon dried
+1/4 teaspoon ground pepper
+Remove and discard skin and visible fat from drumsticks.
+In large skillet, over medium-heat, heat oil.  Add
+drumsticks; cook about 15 minutes, turning until browned on
+all sides.  Remove drumsticks; drain on paper towels.  Add
+onion and garlic; cook 1 minute, stirring frequently.  Add
+eggplant, zucchini, tomatoes, green pepper, basil, oregano
+and pepper.  Cook 5 minutes, stirring occasionally.  Place
+drumsticks in vegetable mixture; cook about 30 minutes
+longer or until drumsticks are tender,  occasionally
+spooning vegetables over chicken.
+
+Nutritional Figures Per Drumstick
+Calories 126. Protein 12 grams. Carbohydrate 8 grams. Fat 6
+grams. Cholesterol 33 mg. Sodium 41 mg.
+
+CHICKEN IN MUSTARD SAUCEServes 4
+If controlling sodium is important to you, use an ordinary
+table wine for the white wine called for in this recipe.
+Cooking wines often contain salt and should be avoided by
+anyone who is watching sodium intake.  Likewise, sweet
+wines and fortified ones such as sherry, Madeira and
+Marsala should be used sparingly because they are higher in
+calories than dry wines.  No wines contain alcohol after
+cooking.
+1 roaster boneless breast or 1 package thin sliced roaster
+breast
+3 tablespoons vegetable oil, divided
+1/2 pound mushrooms, sliced (2 cups)
+2 tablespoons minced, fresh parsley
+l tablespoon minced shallot or scallion
+l/8 teaspoon ground pepper
+l/2 cup low-sodium chicken broth
+l/4 cup dry white wine
+l tablespoon Dijon mustard
+Remove and discard visible fat from breast; slice thin.
+(If using thin sliced product, skip this step.)  In a large
+skillet over medium-high heat, heat 2 tablespoons oil.  Add
+breast slices a few at a time, placing so that pieces do
+not touch.  Saute 4 minutes, turning once, until chicken is
+lightly browned on both sides.  Remove from skillet; keep
+warm.
+Heat remaining oil.  Add mushrooms, parsley, shallot and
+pepper.  Stirring frequently, cook 2 minutes.  Stir in
+broth and wine; bring to a boil and cook until liquid is
+reduced by half (about 1/3 cup).  Reduce heat to low; stir
+in mustard until well blended.  Spoon over chicken.
+
+Nutritional Figures per Serving
+Calories 286. Protein 37 grams.  Carbohydrate 4 grams.  Fat
+13 grams.  Cholesterol 90 mg.  Sodium 201 mg.
+
+CHICKEN VERONIQUEServes 4
+Any recipe with the name Veronique will have grapes in it.
+When buying grapes at the supermarket, you can tell how
+fresh they are by how green and pliable the stem is.
+Another way of telling is to give the bunch a quick shake.
+If it's fresh, none of the individual grapes should fall
+from the bunch.  I should warn you, though, that shaking
+the bunch will not do anything for your popularity with the
+store's produce manager.
+4 skinless, boneless chicken breast halves or 1 thin sliced
+boneless roaster                        breast
+1/2 lemon
+Ground pepper
+1 tablespoon unsalted margarine
+1-1/2 teaspoons cornstarch
+1/2 cup low-sodium chicken broth
+1/4 cup dry white wine
+1 cup seedless green grapes, halved
+Remove and discard any visible fat.  Butterfly breast
+halves to make scaloppine.  Skip the previous step if you
+are using thin sliced boneless roaster breasts. Rub with
+lemon and sprinkle lightly with pepper.  In large skillet
+over medium heat, melt margarine.  Add scaloppine, in
+batches if necessary, so that they do not touch.  Saute 4
+minutes, turning once, until chicken is lightly browned on
+both sides and just cooked through.  Remove from skillet;
+keep warm.
+In small bowl, stir together cornstarch, broth and wine
+until smooth; add to skillet.  Over medium heat, bring to
+boil; boil 1 minute, stirring constantly.  Stir in grapes
+until heated through.  To serve, spoon grapes and sauce
+over chicken.
+
+Nutritional Figures Per Serving
+Calories 233.  Protein 36 grams. Carbohydrate 9 grams.  Fat
+5 grams.  Cholesterol 90 mg.  Sodium 87 mg.
+
+
+
+
+
+CHICKEN  BREASTS WITH VEGETABLESServes 4
+Whenever possible, choose crisp, fresh vegetables over
+their canned or frozen counterparts.  Fresh vegetables have
+better color, flavor and texture.  When using frozen or
+canned products, be sure to look for those with no salt
+added. This kind of nutritious, high vitamin, low calorie
+meal that features breast meat is a mainstay for Frank and
+me, and it has been for him for a long time. His grown
+daughter, Bev Nida, tells me that one of her childhood
+memories of Frank was that if he was late for dinner, ("and
+he always was"), everyone knew to save a chicken breast for
+him.
+
+4 chicken breasts halves
+2 tablespoons unsalted margarine
+2 large carrots, cut into matchstick strips (1-1/2 cups)
+2 ribs celery, cut into matchstick strips (1-1/2 cups)
+1 green pepper, cut into matchstick strips (1 cup)
+1 small shallot, minced
+1 cut low-sodium chicken broth
+1/8 teaspoon ground pepper
+2 tablespoons water
+1 tablespoon cornstarch
+Remove and discard skin and visible fat from chicken
+breasts.  In large skillet over medium heat, melt
+margarine.  Add chicken, cook 10 to 15 minutes, turning
+until browned on all sides.  Remove chicken; drain on paper
+towels.  Add carrot, celery, green pepper, and shallot;
+cook stirring constantly, 2 minutes.  Remove vegetables;
+set aside.  Stir in broth and pepper; add chicken.  Reduce
+heat to low; cover and simmer 15 minutes or until chicken
+is cooked through.
+Remove breasts to serving plate; keep warm. In cup, stir
+together water and cornstarch until smooth; stir into
+skillet.  Over medium heat, bring to boil; boil 1 minute,
+stirring constantly.  Stir in vegetables ; cook until
+heated through.  To serve, spoon vegetables over chicken.
+Nutritional Figures Per Serving
+
+Calories 380. Protein 62 grams. Carbohydrate 9 grams. Fat 9
+grams. Cholesterol 152 mg. Sodium 201 mg.
+
+CHICKEN STROGANOFFServes 4
+This is a 1990s version of a nineteenth-century Russian
+classic. By substituting plain, lowfat yogurt for sour
+cream, you're decreasing the calories in this recipe by 332
+calories.
+4 skinless, boneless chicken breast halves or 1 thin sliced
+boneless roaster        breast
+2 tablespoons vegetable oil, divided
+2 medium onions, thinly sliced
+1/2 pound mushrooms, thinly sliced (2 cups)
+1 clove garlic, minced
+1/2 cup low sodium chicken broth
+1/8 teaspoon ground pepper
+2 tablespoons water
+1 tablespoon cornstarch
+1 container (8-ounces) plain low-fat yogurt
+hot cooked noodles, cooked without salt
+Remove and discard visible fat from chicken; slice chicken
+in thin strips.  In large skillet over medium heat, heat 1
+tablespoon oil.  Add onions; cook 2 minutes, stirring
+frequently.  Add mushrooms; cook 3 minutes longer.  Remove
+vegetables from skillet; set aside.  Heat remaining oil in
+skillet.  Add chicken and garlic; cook 3 minutes or until
+chicken turns white, stirring frequently.  Return
+vegetables to skillet; add broth and pepper.
+
+In cup, blend water and cornstarch; stir into skillet.
+Over medium heat, bring to a boil; boil 1 minute, stirring
+constantly.  Remove from heat; stir in yogurt until well
+blended.  Heat gently over low heat (do not boil).  Serve
+over noodles.
+
+Nutritional Figures Per Serving
+Calories 427. Protein 65 grams. Carbohydrate 13 grams. Fat
+12 grams. Cholesterol 155 mg. Sodium 182 mg.
+
+CITRUS-MARINATED CHICKEN WINGSServes 3
+Taste tests show that the parts of the bird that get the
+most exercise, such as the wings, leg, and neck have the
+deepest flavor.  The seasonings in this recipe bring out
+the wonderful flavor of wings.
+10 chicken wings
+3 tablespoons vegetable oil
+grated peel and juice of 1 lemon
+grated peel and juice of 1 orange
+2 cloves garlic, minced
+6 whole cloves
+2 bay leaves
+Fold wing tips back to form triangles.  Place wings in
+shallow baking pan.  In small saucepan, stir together
+remaining ingredients and heat over medium heat 5 minutes.
+Pour mixture over wings.  Cover; refrigerate several hours
+or overnight.
+Preheat oven to 400oF.  Bake wings 30 minutes or until
+tender, basting occasionally.
+
+Nutritional Figures Per Serving
+Calories 137. Protein 9 grams. Carbohydrate 2 grams. Fat 10
+grams. Cholesterol 25 mg. Sodium 24 mg.
+
+ROASTER BREAST A L'ORANGEServes 6
+If you have a choice when buying the orange for this
+recipe, buy a Valencia in preference to a Navel. Navel
+oranges are excellent eating oranges, but they're not good
+juice oranges; the juice develops an off flavor if not used
+within half an hour. The Valencia, on the other hand, has a
+more stable flavor in its juice form.
+1 roaster breast
+1-1/2 tablespoons cornstarch
+1-1/2 tablespoons firmly packed brown sugar
+Dash ground pepper
+2/3 cup orange juice
+2/3 cup low-sodium chicken broth
+1/4 cup julienne-cut orange peel strips
+1 tablespoon fresh lemon juice
+Preheat oven to 350oF.  Place breast skin-side up in
+roasting pan; roast 45 minutes.  Meanwhile, in 2-quart
+saucepan, stir together cornstarch, sugar and pepper.
+Gradually stir in orange juice and broth until smooth.
+Over medium heat, bring to a boil; boil 1 minute, stirring
+constantly.  Remove from heat.  Stir in orange peel and
+lemon juice.  Roast chicken, basting frequently with sauce
+for 20 minutes longer or until juices run clear with no
+hint of pink when a cut is made near the bone.  Heat
+remaining sauce and serve with roaster breast.
+
+Nutritional Figures Per Serving
+Calories 168. Protein 20 grams. Carbohydrate 9 grams. Fat 5
+grams. Cholesterol 54 mg. Sodium 54 mg.
+
+CORNISH HENS WITH MUSHROOMSServes 4
+Skim milk contains all the calcium and protein of whole
+milk.  Use it to make a prudent version of mushroom "cream"
+sauce.
+2 fresh Cornish game hens
+3 tablespoons vegetable oil
+1/2 pound mushrooms, halved or quartered
+2 small onions, peeled and cut in thin wedges
+1 cup low-sodium chicken broth
+1/8 teaspoon ground pepper
+2 bay leaves
+1 cup skim milk
+1 tablespoon cornstarch
+Remove and discard any fat from cavities of hens.  In a 5-
+quart Dutch oven or large deep skillet, over medium heat,
+heat oil.  Add hens; cook about 20 minutes, turning to
+brown on all sides.  Remove hens from pan and set aside.
+Pour off all but 2 tablespoons drippings; stir in mushrooms
+and onion.  Cook 3 minutes or until tender, stirring
+occasionally.  Stir in broth, pepper and bay leaves.
+Return hens to pan; reduce heat to medium low.  Cover and
+simmer 45 minutes or until tender.  Remove hens to serving
+platter and cut in half.  Discard bay leaves.  In cup,
+blend milk and cornstarch until smooth; stir into liquid in
+pan.  Over medium heat, bring to a boil; boil 1 minute,
+stirring constantly.  Serve sauce with hens.
+
+Nutritional Figures Per Serving
+Calories 446. Protein 38 grams. Carbohydrate 9 grams. Fat
+28 grams. Cholesterol 111 mg. Sodium 151 mg.
+CORNISH HENS WITH APPLE STUFFINGServes 4
+Microwave Recipe
+No extra cooking time is needed when you stuff fresh
+Cornish game hens before microwaving.
+2 fresh Cornish game hens
+3 tablespoons unsalted margarine, divided
+1 tart red apple, coarsely chopped
+1/4 cup chopped celery
+1/4 cup chopped onion
+1 cup fresh whole-wheat bread cubes (2 slices)
+1/2 teaspoon poultry seasoning
+1/8 teaspoon ground pepper
+2 tablespoons cider or apple juice divided
+1/4 teaspoon paprika
+Remove and discard any fat from cavities of hens.  Place 2
+tablespoons margarine in a 4 cup glass container; microwave
+at HIGH (100% power) 45 seconds.  Add apple, celery and
+onion; cover with plastic wrap.  Microwave at HIGH (100%
+power) 3 minutes, stirring once.  Stir in bread cubes,
+poultry seasoning, pepper and 1 tablespoon cider.  Spoon
+stuffing mixture lightly into cavities and close openings
+with toothpicks.
+Arrange hens, with legs pointing toward center, on
+microwave-safe roasting utensil.  Place remaining 1
+tablespoon margarine in custard cup; microwave at HIGH 25
+seconds.  Stir in remaining 1 tablespoon cider and paprika;
+brush mixture on hens.  Cover hens with wax paper.
+Microwave at MEDIUM HIGH (70% power) 10 minutes per pound
+(combined weight of both hens).  Let stand, covered, 10
+minutes.  To serve, cut hens in half.
+
+Nutritional Figures Per Serving
+Calories 436. Protein 35 grams. Carbohydrate 13 grams. Fat
+26 grams. Cholesterol 110 mg. Sodium 170 mg.
+
+CURRIED ROASTER DRUMSTICKSServes 4
+In this recipe, you'll see vegetable oil instead of butter
+or margarine or lard.  Solid fats contain saturated fat,
+either because they came from animal sources (butter or
+lard) or because they have been hydrogenated (shortening or
+margarine).
+5 roaster drumsticks
+2 tablespoons vegetable oil
+2 medium apples (diced 2 cups)
+3/4 cup chopped onion
+1 clove garlic, minced
+1 tablespoon curry powder
+1 teaspoon ground ginger
+1/4 teaspoon ground pepper
+1-1/2 cups low-sodium chicken broth
+3 tablespoons cold water
+1-1/2 tablespoons cornstarch
+Remove and discard skin and visible fat from drumsticks.
+In large skillet over medium-high heat, heat oil.  Add
+drumsticks; cook about 15 minutes, turning until browned on
+all sides.  Remove; drain on paper towels.  Pour off all
+but 1 tablespoon fat.  Add apple, onion, garlic, curry,
+ginger and pepper; cook 2 to 3 minutes, stirring
+frequently.  Stir in broth. Return chicken to skillet;
+reduce heat to medium low.  Simmer, uncovered, stirring
+occasionally for 40 minutes or until chicken is tender and
+cooked through.  Remove chicken to platter; keep warm.
+In cup, blend water and cornstarch until smooth; stir into
+skillet.  Over medium heat, bring to boil; boil 1 minute,
+stirring occasionally.  Spoon sauce over chicken.
+
+Nutritional Figures Per Serving
+Calories 207. Protein 17 grams. Carbohydrate 15 grams. Fat
+9 grams. Cholesterol 51 mg. Sodium 74 mg.
+
+GREEK LEMON CHICKENServes 4
+This recipe adapts well to barbecuing.
+1 chicken (3 pounds), quartered
+1/2 cup fresh lemon juice (about 2 lemons)
+2 tablespoons cold pressed (extra virgin) olive oil
+1 medium-sized onion, sliced into thin rings
+2 tablespoons minced fresh oregano or 2 teaspoons dried
+2 teaspoons minced fresh thyme or 1/2 teaspoon dried
+1/4 teaspoon ground black pepper
+Cayenne pepper to taste (optional)
+Lemon wedges, fresh oregano and thyme leaves (optional
+garnish)
+Remove and discard visible fat from chicken.  In large,
+shallow bowl, combine remaining ingredients except
+garnishes.  Add chicken and marinate in refrigerator 30
+minutes or longer.  Preheat broiler.  Drain chicken from
+marinade; place on rack in broiler pan.  Broil chicken
+quarters, 4 inches from heat, for 30 to 35 minutes or until
+cooked through, turning and basting with marinade 3 to 4
+times during cooking.  Add onion rings during last 10
+minutes of broiling time.  Serve chicken with onion slices
+and garnish with lemon wedges, and sprigs of fresh oregano
+and thyme, if desired.
+
+Nutritional figures per serving
+Calories 389. Protein   38. Carbohydrate 5 grams. Fat 24
+grams. Cholesterol 122 mg. Sodium 110 mg.
+
+LEMON DRUMSTICKS AND THIGHSServes 4
+Both the grill and the broiler are good friends to the
+dieter because any fat that cooks out of your chicken just
+drops away into the fire or pan below.  The juice and rind
+from lemons help achieve tasty, no salt basting.
+4 chicken drumsticks
+4 chicken thighs
+1/3 cup lemon juice
+3 tablespoons water
+2 tablespoons vegetable oil
+1 tablespoon finely shredded lemon peel
+1 clove garlic, minced
+1/4 teaspoon salt (or less)
+1/8 teaspoon ground pepper
+Remove and discard
+skin and visible fat from drumsticks and thighs. Place in
+large, shallow dish.  In small bowl, stir together lemon
+juice, water, oil, lemon peel, garlic, salt and pepper;
+pour over chicken.  Cover; refrigerate several hours or
+overnight, turning occasionally.
+Prepare outdoor grill for cooking or preheat broiler.
+Remove from marinade.  Grill 6 inches from source of heat
+or broil indoors, cooking about 30 to 40 minutes or until
+tender and golden brown; turn and baste frequently with
+marinade.
+
+Nutritional Figures Per Serving
+Calories 220. Protein 26 grams. Carbohydrate 2 grams. Fat
+12 grams. Cholesterol 80 mg. Sodium 217 mg.
+
+ORIENTAL CHICKEN AND VEGETABLESServes 4
+Fresh garlic is definitely better than powdered garlic. If
+you haven't been using it, give fresh garlic a try. Look
+for garlic cloves with plump, firm heads that have a fresh
+appearance.  The paper-like casing should be dry and should
+completely cover the individual garlic cloves, and there
+should be no trace of sprouting.  Store garlic in a cool,
+dry place, but don't refrigerate it. I asked a garlic
+grower why not, and he told me that cool temperatures can
+increase the garlic's tendency to sprout.
+4 roaster boneless thigh cutlets
+2 tablespoons cornstarch
+Ground pepper to taste
+1 cup low-sodium chicken broth at room temperature
+1 tablespoon reduced-sodium soy sauce
+2 tablespoons vegetable oil
+2 tablespoons sliced scallions
+1 clove garlic, minced
+1 cup diagonally sliced carrots (about 2 medium)
+1 cup snow peas
+1 cup well-drained bean sprouts
+1 can (8-ounces) sliced water chestnuts, drained
+hot cooked rice (cooked without salt)
+Trim visible fat from thighs; cut chicken in thin strips.
+In small bowl, stir together cornstarch and pepper.
+Gradually stir in broth and soy sauce until smooth; set
+aside.  In wok or large skillet over medium-high heat, heat
+oil.  Add green onions and garlic; stir-fry 30 seconds.
+Add chicken and carrots; stir-fry 3 to 5 minutes or until
+chicken turns white and carrots are tender crisp.  Add snow
+peas, bean sprouts and water chestnuts.  Stir-fry to heat
+through.  Re-stir cornstarch mixture; add to wok.  Over
+medium heat, bring to a boil; boil l minute, stirring
+constantly.  Serve over rice.
+
+Nutritional Figures Per Serving
+Calories 304. Protein 28 grams. Carbohydrate 17 grams. Fat
+13 grams. Cholesterol 73 mg. Sodium 268 mg.
+
+PASTA PRIMAVERA WITH CHICKENServes 6
+Because freshly grated Parmesan cheese has a more intense
+flavor than pre-grated cheese, you can use less of it, and
+in the process, you'll be saving on both fat and calories.
+When I'm cooking pasta for Frank, I omit both the oil and
+salt called for in the directions on the pasta package. If
+we're having guests, though, I use the salt and oil called
+for in the package directions; people who aren't used to
+low-fat, low-salt cooking would find it pretty bland
+otherwise.
+4 skinless, boneless chicken breast halves or 1 thin sliced
+boneless roaster        breast
+2 tablespoons vegetable oil, divided
+4 scallions, cut in julienne strips (about 1/2 cup)
+2 cloves garlic, minced
+1 pound asparagus, peeled, cut in 2-inch pieces or julienne
+zucchini (about 2 cups)
+2 carrots, peeled, cut in julienne strips (about 1 cup)
+1/2 cup low-sodium chicken broth
+1/2 cup dry white wine
+1/4 cup minced fresh parsley
+1 1/2 teaspoons minced, fresh oregano, or 1/2 teaspoon
+dried
+1/8 teaspoon ground pepper
+1/2 pound spaghetti, cooked, drained
+1/3 cup freshly grated Parmesan cheese
+Slice breast meat into thin strips.  In a large skillet,
+over medium-high heat, heat 1 tablespoon oil.  Add
+scallions and garlic; cook 1 minute, stirring frequently.
+Add chicken; cook 2 to 3 minutes or until chicken turns
+white, stirring constantly.  Remove chicken and vegetables;
+set aside.  Heat remaining oil in skillet; add asparagus
+and carrots and cook 2 minutes, stirring frequently.  Stir
+in broth, wine, parsley, oregano and pepper; simmer 1 to 2
+minutes or until vegetables are tender crisp.
+Place spaghetti on large platter; top with chicken mixture.
+Sprinkle with cheese.  Toss and serve.
+
+Nutritional Figures Per Serving
+Calories 417. Protein 48 grams. Carbohydrate 34 grams. Fat
+9 grams. Cholesterol 105 mg. Sodium 185 mg.
+PINEAPPLE-MINTED ROASTERServes 8
+Microwave Recipe
+Fat attracts more microwave energy than muscle does. That's
+good for you if you're on a low-fat diet because when you
+microwave chicken, the fat will render out into the
+drippings where you can easily discard it.
+1 whole roaster (about 6 pounds)
+1 can (20-ounces) pineapple chunks in their own juice
+about 1/2 cup pineapple juice, orange juice, or water
+1-1/2 tablespoons cornstarch
+5-6 small sprigs fresh mint or 1-1/2 teaspoons dried mint
+leaves
+2 tablespoons unsalted margarine, melted
+Remove and discard any visible fat from roaster cavity.
+Remove giblets.  Place, breast side down, on microwave-safe
+roasting utensil.   Drain pineapple chunks, reserving juice
+and chunks.  Add additional juice or water to reserved
+juice to measure 1-1/2 cups.  Place cornstarch in 4-cup
+glass container and gradually stir juice into cornstarch
+until smooth.  Microwave at HIGH (100% power) 2 minutes;
+stir and microwave 2 minutes longer or until mixture boils
+and thickens.  Add mint (if using fresh mint, remove sprigs
+after five minutes).  Remove 1/2 cup of mixture for glaze;
+stir pineapple chunks into remaining mixture for sauce and
+set aside.  Brush roaster with melted margarine; cover with
+wax paper.
+Microwave at MEDIUM-HIGH (70% power) 10 to 12 minutes per
+pound, brushing with glaze several times during cooking.
+Halfway through cooking time, turn roaster over, using
+paper towels to protect hands.  Pour off drippings and
+reserve, if desired.  Baste bird with glaze and cover again
+with wax paper;  complete cooking.  Let stand, covered with
+aluminum foil, 20 minutes.  (Standing time is important
+even if Bird-Watcher Thermometer has popped.)  After
+standing time, juice should run clear with no hint of pink
+when thigh is pierced.  To reheat sauce, microwave at HIGH
+for two minutes.  Serve hot sauce with roaster.
+
+Nutritional Figures Per Serving:
+Calories 343.  Protein 38 grams.  Carbohydrate 14 grams.
+Fat 14 grams.  Cholesterol 107 mg.  Sodium 97 mg.
+ROASTED CORNISH HENS WITH NEW POTATOESServes 4
+When you combine tender-skinned new potatoes with Cornish
+game hens, you have almost a complete meal in one pan.  Add
+a fresh green vegetable to complete a wholesome menu.
+2 fresh Cornish game hens
+vegetable cooking spray
+2 tablespoons unsalted margarine, melted
+1 teaspoon minced shallot or scallion
+1 and 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried
+ground pepper to taste
+6 small new potatoes, quartered
+16 pearl onions, peeled
+1 cup low-sodium chicken broth
+2 tablespoons cold water
+1 tablespoon cornstarch
+Preheat oven to 350oF.  With sharp knife or poultry shears,
+cut hens lengthwise in half.  Remove and discard any
+visible fat from cavity.  Spray shallow roasting pan
+lightly with vegetable cooking spray.  Place hens skin-side
+up in pan.  Stir together margarine and shallot; brush on
+hens and sprinkle with rosemary and pepper.  Arrange
+potatoes and onions around hens.  Cover pan with foil.
+Bake 20 minutes.  Uncover and continue baking, basting
+occasionally, 20 to 30 minutes or until hens and vegetables
+are tender.  Remove to serving platter.  Cover with foil;
+keep warm.
+Pour pan drippings into measuring cup.  Allow to stand
+several minutes until fat drippings separate from hen
+juices; discard fat.  Return hen juices to roasting pan;
+add broth.  Bring to a boil over medium heat, stirring up
+brown bits from bottom of pan.  In cup, blend water and
+cornstarch until smooth;  stir into broth mixture.  Bring
+to a boil; boil 1 minute, stirring constantly.  Serve gravy
+with hens and vegetables.
+Nutritional Figures Per Serving
+Calories 463. Protein 38 grams. Carbohydrate 25 grams. Fat
+23 grams. Cholesterol 110 mg. Sodium 129 mg.
+
+ROASTER PAPRIKASHServes 8
+This comment has nothing to do with this recipe, but I'm
+slipping it in here because I thought you might like to
+know about it!  Fitness declines if you exercise two days
+or less each week.  Fitness is maintained if you exercise
+three days a week.  Fitness is improved if you exercise
+four or more days a week.
+1 whole roaster (about 6 pounds)
+1/4 cup vegetable oil
+8 small white onions, peeled
+4 carrots, peeled and quartered
+1-1/4 cups low-sodium chicken broth
+2 tablespoons paprika, divided
+1/4 teaspoon ground pepper
+1/4 cup water
+2 tablespoons cornstarch
+1 cup plain low-fat yogurt
+Remove and discard any visible fat from cavity.   Remove
+giblets, tie legs together and fold wings back.  Fasten
+neck with wooden pick or small skewer.  In 8-quart saucepot
+over medium heat, heat oil.  Add roaster.  Cook about 30
+minutes, turning until browned on all sides.  Remove and
+set aside.  Add onions and carrots; cook 3 minutes,
+stirring frequently.  Remove vegetables.  Pour off fat and
+stir in broth, 1 tablespoon paprika and pepper.  Return
+roaster to saucepot; sprinkle with remaining paprika.
+Arrange onions and carrots around roaster.  Reduce heat to
+medium low; cover and simmer 1 hour or until roaster juices
+run clear with no hint of pink when thigh is pierced and
+vegetables are tender.
+Remove roaster and vegetables to serving platter; keep
+warm.  In cup, blend water and cornstarch until smooth;
+stir into liquid in saucepot.  Bring to a boil over medium
+heat; boil 1 minute, stirring constantly.  Remove from
+heat; add yogurt and stir until well blended and smooth.
+Heat gently over low heat; do not boil.  Serve sauce with
+roaster and vegetables.
+
+Nutritional Figures Per Serving
+Calories 387. Protein 41 grams. Carbohydrate 12 grams. Fat
+19 grams. Cholesterol 109 mg. Sodium 142 mg.
+
+TANDOORI CORNISH HENSServes 4
+Fresh Cornish game hens contain even less fat and fewer
+calories than larger poultry and are close in size and
+flavor to the chickens traditionally used for India's
+Tandoori Chicken.  If you want a barbecue version of this,
+using chicken breasts, look for "Boneless Breasts Tandoori"
+in Chapter Five.
+2 fresh Cornish game hens
+1/3 cup plain yogurt
+2 tablespoons vegetable oil
+2 tablespoons lime juice
+1 tablespoon curry powder
+2 cloves garlic, minced
+2 teaspoons minced fresh gingerroot
+1 teaspoon grated lime peel
+1 teaspoon chili powder
+1 teaspoon paprika
+With sharp knife or poultry shears, cut hens lengthwise in
+half.  Remove and discard any visible fat from cavities.
+Place hens in large shallow baking dish.  In small bowl,
+stir together remaining ingredients; brush on all sides of
+hens.  Cover; refrigerate several hours or overnight to
+marinate.
+Preheat oven to 400oF.  Place hens on rack in shallow
+baking pan; brush with marinade.  Bake 15 minutes.  Reduce
+oven temperature to 350oF; bake 20 to 25 minutes longer or
+until chicken is tender and juices run clear with no hint
+of pink when thigh is pierced with a fork.
+
+Nutritional Figures Per Serving:
+Calories 384. Protein 36 grams. Carbohydrate 4 grams. Fat
+24 grams. Cholesterol 111 mg. Sodium 124 mg.
+
+TARRAGON ROASTED CHICKENServes 4
+Make a light, clear pan gravy for chicken by removing fat
+from drippings and using cornstarch instead of flour to
+thicken; 1 tablespoon cornstarch = 2 tablespoons flour.
+1 whole chicken (about 3 pounds)
+3 tablespoons unsalted margarine
+1 tablespoon minced fresh tarragon or 1-1/2 teaspoons dried
+1/8 teaspoon ground pepper
+4 sprigs fresh parsley
+2 cloves garlic, peeled
+1 cup low-sodium chicken broth
+2 tablespoons dry white wine
+1 tablespoon cornstarch
+Remove and discard any visible fat from cavity of chicken.
+Remove giblets.  Preheat oven to 350oF.  In small saucepan,
+over medium heat, melt margarine; stir in tarragon and
+pepper.  Place parsley and garlic in cavity of chicken; tie
+legs together.  Place chicken, breast-side up, in roasting
+pan; brush with tarragon mixture.  Roast, brushing
+occasionally with remaining tarragon mixture, for about 1
+1/2 hours or until juices run clear with no hint of pink
+when thigh is pierced.  Remove chicken to serving platter;
+keep warm.
+Pour pan drippings into measuring cup.  Allow to stand
+several minutes until clear fat drippings separate from
+chicken juices; discard fat drippings.  Return chicken
+juices to roasting pan; add broth.  In cup, blend wine and
+cornstarch; stir into roasting pan.  Over medium heat,
+bring to a boil, stirring up brown bits from bottom of pan;
+boil 1 minute.  Serve gravy with chicken.
+
+Nutritional Figures Per Serving
+Calories 407. Protein 39 grams. Carbohydrate 3 grams. Fat
+25 grams. Cholesterol 122 mg. Sodium 124 mg.
+
+THYME THIGHSServes 4
+Wine is a flavor bargain, if you're counting calories. The
+alcohol calories in this recipe will evaporate away, but
+the flavor of the wine remains.
+6 chicken thighs
+2 tablespoons flour
+1/8 teaspoon ground nutmeg
+1/8 teaspoon Cayenne pepper
+2 tablespoons vegetable oil
+1 tablespoon fresh, minced thyme or 1 teaspoon dried
+1/2 cup dry white wine
+Remove skin from thighs and trim visible fat.  On wax
+paper, combine flour, nutmeg, and pepper.  Coat thighs with
+flour mixture.  Heat oil in large skillet over medium-high
+heat.  Add thighs and cook 10 to 15 minutes or until
+lightly browned, turning once.  Sprinkle thyme on chicken
+and pour wine on top.  Cover, reduce heat to medium low and
+cook 30 minutes or until chicken is tender.
+
+Nutritional Figures Per Serving
+Calories 235. Protein 24 grams. Carbohydrate 4 grams. Fat
+13 grams. Cholesterol 71 mg. Sodium 66 mg.
+
+CRUNCHY BAKED DRUMSTICKSServes 4
+The grated lemon peel and the pepper can minimize the need
+for salt in this recipe.  If you're on a low salt diet,
+skip the salt.
+6 chicken drumsticks
+1 egg white, lightly beaten
+2 tablespoons lowfat milk
+1/2 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1 cup crunchy nut-like cereal nuggets or bran flakes,
+crushed (Grapenuts)
+1 teaspoon grated lemon peel
+Vegetable cooking spray
+
+Preheat oven to 350oF.  In shallow bowl, beat together egg
+white, milk, salt and pepper.  On waxed paper, combine
+cereal and lemon peel.  Roll drumsticks evenly in egg white
+mixture, then in cereal mixture, turning to coat well.
+
+Spray a rectangular baking dish or cookie sheet with
+vegetable cooking spray.  arrange drumsticks in dish in a
+single layer.  Bake 50 to 60 minutes or until cooked
+through and golden.
+
+Nutrition Figures per Serving
+Calories 294. Protein 26 grams. Fat 10 grams. Carbohydrate
+25 grams. Sodium 535 mg. Cholesterol 74.
+
+CAPE COD CHICKEN BREASTSServes 4
+The cranberries called for in this recipe are available in
+your supermarket produce section from September through
+November.  If you want to have cranberries available for
+use at another time of the year, buy them when they're
+available and then freeze them in the bag they came in, but
+enclose that bag in a freezer bag so the berries are double
+wrapped. They'll stay in good condition for about nine
+months.
+4 chicken breast halves
+ground pepper to taste
+1 to 2 tablespoons vegetable oil or margarine
+1 medium onion, finely chopped
+1-1/2 cups fresh or frozen, thawed cranberries
+3/4 cup orange juice
+2 to 3 tablespoons sugar
+1 teaspoon grated fresh orange peel
+pinch nutmeg
+Removed skin, and season chicken on both sides with pepper.
+In a large skillet, over medium-high heat, heat oil.  Add
+chicken breasts and cook for 4 to 5 minutes per side until
+golden brown.  Add onion; cook 2 minutes longer, stirring
+often.  Add cranberries, orange juice, sugar, orange peel
+and nutmeg.  Stir to scrape up bits from bottom of skillet;
+bring to a boil.  Reduce heat to medium-low; cover and cook
+20 to 25 minutes longer or until chicken is tender and
+cranberries are soft, stirring occasionally.  Remove
+chicken to warm platter; keep warm.  Transfer cranberry
+mixture from skillet to food processor or blender; cover
+and puree until almost smooth.  To serve, pour sauce over
+chicken.
+
+Nutrition Figures per Serving
+Calories 514. Protein 48 grams. Fat 26 grams. Carbohydrate
+20 grams. Sodium 144 mg. Cholesterol 145 mg.
+
+MEDITERRANEAN CHICKEN BREASTSServes 4
+Fresh garlic, stored in a cool, dry place will last about
+as long as a fresh onion.  If the cloves start to sprout,
+you can still use them, but they won't be quite as
+flavorful.
+4 chicken breast halves
+1 to 2 tablespoons olive oil
+ ground pepper to taste
+1/2 cup dry red wine
+4 fresh or canned plum tomatoes, seeded and coarsely
+chopped
+2 garlic cloves, minced
+1/2 teaspoon dried basil
+1/2 teaspoon dried marjoram
+1/2 cup pitted black olives, cut in half
+1/4 cup minced, fresh parsley
+Remove skin from chicken breasts. In a large skillet, over
+medium heat, heat 1 tablespoon oil.  Add chicken breasts
+and cook for 5 minutes until golden, turning once.  Add
+more oil if necessary.  Stir in wine, tomatoes, garlic,
+basil and marjoram; bring to a boil.   Reduce heat to low;
+cover and simmer 20 to 25 minutes or until chicken is
+almost cooked through.  Uncover; increase heat to medium-
+high and cook 5 minutes longer or until liquid is reduced
+by one-third.  Stir in olives and parsley; heat through.
+
+Nutrition Figures per Serving
+Calories 480. Protein 48 grams. Fat 30 grams. Carbohydrate
+4 grams. Sodium 276 mg. Cholesterol 145 mg.
+
+ INDONESIAN CHICKEN KEBOBS WITH CURRIED YOGURT DIP   Serves
+4
+You can use bottled lime juice in this recipe, but it lacks
+the spark that fresh lime juice has. Also, you can lower
+the sodium content still further by using light soy sauce.
+2 tablespoons fresh lime juice
+2 tablespoons soy sauce
+1 tablespoon vegetable oil
+1 teaspoon brown or white sugar
+1 garlic clove, crushed
+4 boneless, skinless chicken breast halves
+1 cup plain lowfat yogurt
+1/4 cup chopped scallions
+1 tablespoon curry powder
+1 teaspoon oriental sesame oil, optional
+
+In a shallow bowl, combine lime juice, soy sauce, vegetable
+oil, sugar and garlic; mix well.  Add chicken, turning to
+coat with marinade.  Cover and refrigerate 1 hour.
+
+Meanwhile, in small bowl, combine yogurt, scallions, curry
+powder and sesame oil.  Cover and refrigerate until ready
+to use.
+
+Remove chicken from marinade and cut into 3/4-inch cubes;
+reserve marinade.  On each of 10 to 12 skewers, thread 4 to
+5 chicken cubes.  Preheat broiler.  Place skewers in
+broiler pan; broil 4 inches from heat source 8 to 10
+minutes until cooked through, turning once and brushing
+occasionally with marinade.  Serve kebobs with curried
+yogurt dip.
+
+Nutrition Figures per Serving
+Calories 234. Protein 35 grams. Fat 6 grams. Carbohydrate 8
+grams. Sodium 645 grams. Cholesterol 82 mg.
+
+POACHED CHICKEN IN CREAMY LEMON SAUCEServes 4
+I'm fond of this recipe because the texture is creamy and
+it doesn't use cream.
+4 boneless, skinless, chicken breast halves
+1/4 teaspoon ground pepper
+1/2 cup chicken broth
+1/4 cup white wine
+2 tablespoons lemon juice
+1 teaspoon grated lemon peel
+1 cup lowfat milk
+1-1/2 tablespoons cornstarch
+1 tablespoon Dijon mustard
+2 tablespoons minced, fresh parsley, optional
+
+Season chicken with pepper.  In a large, deep skillet over
+medium-high heat, combine broth, wine, lemon juice and
+lemon peel; bring to a boil.  Add chicken; reduce heat to
+medium-low.  Cover and simmer 12 to 15 minutes or until
+chicken is cooked through.  Transfer chicken to a warm
+serving plate and keep warm.
+In a small bowl, blend milk, cornstarch and mustard until
+smooth; stir into simmering liquid in skillet.  Increase
+heat to medium; cook until mixture boils and thickens,
+stirring constantly.  Return chicken to skillet; coat well
+with sauce.  Sprinkle with parsley, if desired.
+
+Nutrition Figures per Serving
+Calories 205. Protein 34 grams. Fat 4 grams. Carbohydrate 7
+grams. Sodium 201 Cholesterol 84 mg.
+
+CHICKEN AND BELL PEPPER SAUTEServes 4
+This recipe is prettiest when made with red, green, and
+yellow bell peppers. However, your supermarket may not have
+the red and yellow ones available, in which case,
+substitute green ones.  Incidentally, red bell peppers
+started out as green bell peppers, but as they matured,
+their color changed from green to red.
+4 boneless, skinless chicken breast halves
+1 teaspoon ground cumin
+1 teaspoon dried oregano
+ground pepper to taste
+1 to 2 tablespoons olive oil
+1 clove garlic, minced
+1 small red bell pepper, cut into thin strips
+1 small green bell pepper, cut into thin strips
+1 small yellow bell pepper, cut into thin strips
+
+Place chicken breasts between sheets of plastic wrap and
+pound to 1/4 inch thickness.  Sprinkle both sides of
+chicken with cumin, oregano and pepper to taste, pressing
+to make seasonings adhere.
+
+In large skillet, over medium-high heat, heat oil.  Add
+chicken; saute 1 to 2 minutes per side or until almost
+cooked through.  Remove chicken to warm platter; keep warm.
+
+Add garlic and pepper strips to drippings in skillet; stir-
+fry one minute.  Reduce heat to medium-low; cover and cook
+3 minutes or until peppers are tender-crisp.  Return
+chicken to skillet, spooning pepper mixture on top.  Cover
+and cook 3 to 5 minutes longer until vegetables are tender
+and chicken is completely cooked through.
+
+Nutrition Figures per Serving
+Calories 209. Protein 32 grams. Fat 7 grams. Carbohydrate 3
+grams. Sodium 91 grams. Cholesterol 79 mg.
+
+CHICKEN NORMANDYServes 4
+If they're available, choose Rome Beauty apples for this
+recipe.  Romes have a somewhat flat, mealy taste when eaten
+raw, but their flavor develops a wonderful richness when
+cooked. They're available from October until early Summer.
+The Golden Delicious, the Cortland, the Jonathan, and the
+Granny Smith are also good for baking. The Red Delicious
+apples, by the way, are only fair for cooking.
+1 chicken, cut in serving pieces (about 3 pounds)
+Ground pepper to taste
+vegetable cooking spray
+2 medium apples, cored and sliced
+1 large onion, sliced
+1/2 cup apple cider or juice
+2 tablespoons fresh lemon juice
+1 tablespoon vegetable oil
+2 teaspoons brown sugar
+1/4 teaspoon ground allspice
+
+Preheat oven to 350F.  Sprinkle chicken pieces with pepper
+to taste.
+
+Spray 13 by 9-inch baking dish with vegetable cooking
+spray.  Arrange chicken in baking dish; scatter apple and
+onion slices around and on top of chicken.  In cup, combine
+cider, lemon juice, oil, sugar and allspice; pour over
+chicken.  Bake, uncovered, for about 1 hour or until
+chicken is cooked through and apples are tender, turning
+pieces once during cooking and basting occasionally with
+drippings.  To serve, remove chicken from pan juices and
+spoon apples and onions on top.
+
+Nutrition Figures per Serving
+Calories 609. Protein 44 grams. Fat 39 grams. Carbohydrate
+20 grams. Sodium 166 mg. Cholesterol 174 mg.
+
+BALSAMIC CHICKEN AND MUSHROOMSServes 4
+If you can find balsamic vinegar, buy it!  I've included
+red wine vinegar in case you can't find balsamic vinegar,
+but the balsamic vinegar is terrific in this recipe, and
+it's worth having on hand for salad dressings afterwards.
+1 chicken, cut in serving pieces (about 3 pounds)
+Ground pepper to taste
+paprika
+1-1/2 to 2 tablespoons olive oil, divided
+2 tablespoons chopped shallots or scallions
+2 cups sliced fresh mushrooms (about 1/2 pound)
+1/2 cup chicken broth
+2 tablespoons balsamic or red wine vinegar
+
+Preheat oven to 350F.  In large baking dish, place
+chicken, skin-side up; brush with 1/2 to 1 tablespoon oil
+and sprinkle with pepper and paprika to taste.  Bake 40
+minutes. Pour off and discard pan juices.
+
+Meanwhile, in medium skillet over medium-high heat, heat
+remaining oil.  Add shallots; saute 2 minutes until
+slightly softened.  Stir in mushrooms; cook 2 minutes
+longer until lightly browned, stirring constantly. Add
+broth and vinegar; reduce heat to medium, and cook 3
+minutes or until mushrooms are tender and liquid is
+slightly reduced.  Pour mushroom mixture over chicken; bake
+20 to 25 minutes longer until chicken is cooked through,
+basting occasionally with pan drippings.  Serve chicken
+with mushroom sauce.
+
+Nutrition Figures per Serving
+Calories 568. Protein 44 grams. Fat 41 grams. Carbohydrate
+3 grams. Sodium 290 mg. Cholesterol 174 mg.
+
+HARVEST CHICKEN DINNERServes 8
+Acorn squash is high in vitamin A. A single serving will
+more than meet your Recommended Daily Allowance for this
+vitamin.
+1 whole roaster (about 6 pounds)
+1/2 cup white wine
+1/4 cup brown sugar
+2 tablespoons cider vinegar
+1 tablespoon vegetable oil
+2 teaspoons dried rosemary leaves, crushed
+1 teaspoon Worcestershire sauce
+2 large acorn squash
+
+Preheat oven to 350oF.  Remove and discard and visible fat
+from roaster cavity.  Remove giblets.  Tie drumsticks
+together and fold wings back.  Place chicken in roasting
+pan.  In small bowl, combine wine, sugar, vinegar, oil,
+rosemary, Worcestershire; brush mixture on roaster,
+covering entire surface.  Roast chicken 45 minutes.
+
+Meanwhile, cut squash into quarters; remove seeds.  After
+45 minutes cooking time, arrange squash in roasting pan
+around chicken; fill cavities with a little rosemary
+mixture.  Roast chicken, basting occasionally 1 1/4 to 1
+3/4 hours longer (depending on weight) or until juices run
+clear with no hint of pink when thigh is pierced.
+
+To serve, slice chicken with degreased pan juices and
+accompany with squash.
+
+Nutrition Figures per Serving
+Calories 574. Protein 49 grams. Fat 31 grams. Carbohydrate
+24 grams. Sodium 162 mg. Cholesterol 153 mg.
+
+CAJUN SPICED ROASTER 8
+If roasters aren't available in your area, you can use a
+regular whole chicken, adjusting the cooking time.
+However, roasters are juicier and tenderer and more
+flavorful, so if you've got a choice, go for a roaster.
+1 whole roaster (about 6 pounds)
+1 to 1-1/2 tablespoons dried thyme
+2 teaspoons ground black pepper
+1 teaspoon salt
+1/2 to 1 teaspoon Cayenne pepper
+1 clove garlic, minced
+2 celery ribs, sliced (leaves included)
+1 onion, quartered
+1/4 cup parsley sprigs
+1/2 lemon
+1 tablespoon vegetable oil
+
+Preheat oven to 350F.  Remove and discard any visible fat
+from roaster cavity.  Remove giblets.  Rub roaster inside
+and out with lemon; brush oil evenly over skin.
+
+In small bowl, combine thyme, black pepper, salt, red
+pepper, and garlic.  Rub some of mixture into cavity of
+roaster; stuff with celery, onion and parsley.  Skewer or
+tie cavity closed and fold back wings.  Rub remaining herb
+and spice mixture evenly into skin of roaster, covering
+entire surface.
+
+Place chicken in roasting pan.  Roast 2 1/4 to 2 3/4 hours
+(depending on weight)or until juices run clear with no hint
+of pink when thigh is pierced.  Baste occasionally with pan
+drippings.
+
+To serve, remove celery, onion and parsley from cavity of
+roaster; discard.  Skim fat from pan drippings and discard;
+reserve pan juices.  Slice roaster and serve with pan
+juices.
+Nutrition Figures per Serving
+Calories 478. Protein 49 grams. Fat 29 grams. Carbohydrate
+3 grams. Sodium 473. Cholesterol 153
+
+
+
+
+
+
+
+
+
+Chapter Four$Chicken For Children
+
+This chapter is going to be about cooking for and by
+kids, but I got the idea for it when I was thinking about
+something entirely different. I was idly wondering, "When
+is Frank the absolute happiest and most content?"  Part of
+me instantly wanted to answer, "When working, of course."
+I believe that for him business is pleasure. If it's a busy
+time, he'll happily get along for weeks at a time on four
+hours sleep and work the rest except for meals. When it
+gets really busy, I've seen him get by on two hours$and
+still relish the work.
+
+But there are certainly other things he enjoys.  He's
+an avid baseball fan and the best Father's Day gift I think
+he ever got was tickets to go to one of the Oriole games
+with his son Jim and grandson Ryan. He also loves dancing
+(his nickname years ago used to be "twinkle toes").
+
+Still, I think the time that he looks the most relaxed
+and content and generally pleased with life is when the
+four children and twelve grandchildren are here.  They're
+scattered from Maine to Virginia, so we don't get them
+often, but when we do, it's an occasion.  And it's one when
+I want to have food that I can count on the kids' liking.
+
+Here are some of the principles of cooking for young
+children that  I've learned from the Perdue home economists
+and from Cooperative Extension. I'm guessing that if you
+have kids, you know their preferences pretty well, but if
+you're entertaining other kids, these tips may come in
+handy.
+
+_Finger foods such as chicken nuggets are always a
+hit. I keep a carton or two on hand for a never-fail snack
+food for kids$or grown-ups.
+
+_Young children often prefer uncomplicated tastes.
+While some may go for elaborate sauces, it's safest to cook
+chicken by quickly sauteing it in your frying pan, and then
+have any of the grown-up's sauces available for the kids to
+use as an optional dip.
+
+_Avoid highly seasoned foods for kids unless you know
+they're used to them.
+
+_Frequently young children like uniform textures.
+Casseroles with hard and soft textures would be riskier
+than, say, a straightforward boned chicken breast.
+
+_Pieces cut from a cooked Cornish hen can be a real
+treat for a small child.  He or she eats the child-size
+portion, breast or leg, while the grown-ups eat regular
+size broiler breast or drumsticks.
+
+_My friends in Cooperative Extension tell me that the
+latest scientific research suggests thinking of a balanced
+diet in terms of several days rather than just a rigid 24-
+hour period.  That means that if one of the kids in your
+care goes on a chicken-eating jag or a peanut butter jag or
+a not-eating jag, don't worry;  it's ok as long as in the
+course of several days he or she is
+getting a balanced diet.  Knowing this can make meal time a
+lot more relaxed.
+
+Cooking with school age kids can be a lot of fun, as
+long as it's presented as a treat instead of a chore.  You
+might, for a start, get them involved in planning the
+week's menu.  I know some families who allow each child to
+pick the main dish for one meal a week. Older children
+actually get to cook their choice. My daughter-in-law, Jan
+Perdue, suggests getting kids to pick out meals with an
+ethnic or international theme so that mealtime is a time to
+explore other cultures as well as a time to eat.
+
+Many of the recipes in this chapter are not only
+popular with kids, they're designed to be easy and fun for
+them to make. When your kids are trying these recipes, how
+about teaching them some of the food preparation tips that
+will be useful to them for the rest of their lives?
+
+When I'm cooking with kids, my first concern is food
+safety. I explain to them that in most cases food-borne
+illnesses don't make you violently sick (although they
+can); the usual episode is more likely to be simple
+queasiness or a headache or feeling under the weather and
+not knowing quite why. To avoid these nuisance illnesses as
+well as the possibility of more serious ones, the number
+one rule is:
+
+_Wash your hands and all utensils before and after
+touching any raw meat.
+
+Here are some other food preparation tips that kids
+should know:
+
+_Before starting to cook, read the recipe carefully
+and gather all ingredients and equipment.
+
+_Don't wear loose, floppy clothing or sleeves that are
+too long.  Tie back hair if it gets in the way.
+
+_When using a sharp knife, cut on a cutting board and
+point the knife away from your body.
+
+_If you're walking around with a knife, hold it so the
+blade is pointed toward the floor and away from your body.
+
+_Make sure you know how to light your stove.  If a gas
+burner or oven doesn't light, turn the knob to "off" and
+ask an adult for help.  Electric burners remain hot even
+after they're turned off, so don't touch!
+
+_When removing lids from cooking pots, point them away
+from you to prevent steam burns.
+
+_Don't let pot handles extend over the edge of the
+stove or counter$a little brother or sister could grab the
+handle and pull it down on his or her head.
+
+_Never stick anything into an electric mixer or
+blender while it's running.
+
+_Don't let any part of your potholder touch the
+burner; it could catch  fire.
+
+_Clean up as you go along$and don't forget the cutting
+board.
+
+_Double check that stove and appliances are turned off
+before you leave the  kitchen.  Make a habit of turning off
+the burner before removing your pan, that way you won't
+forget.
+
+_Never be embarrassed to ask for help. That's how we
+learn.
+
+Personally, I love having kids in the kitchen.  I like
+the bustle and hubbub, and even though I know, as I'm sure
+you do too, that we parents could probably do things a lot
+faster without their "help," that's not the point.  The
+point is being together and doing things together and
+having fun together.
+ALLISON'S CHIX IN A BLANKET
+
+At age 8, our granddaughter Allison Perdue, loves to
+make these.  She tells me that her 6-year old brother can
+make them too.  She got the recipe from summer camp, but
+changed the main ingredient to Frank's franks.  If you
+can't find Frank's franks, use any chicken hot dog.  It
+will have much less fat than regular franks.  I've watched
+Ally make these, and sometimes the biscuits stay wrapped
+around the frank, and sometimes they open during cooking.
+Ally says they're okay either way.
+2 biscuits from a tube of buttermilk refrigerator biscuits,
+uncooked
+1 chicken frank
+1 tablespoon of grated cheddar cheese, or more, to taste
+Lay the biscuits side by side with the sides touching.
+Pinch together the parts that are touching and then, using
+your palms or a rolling pin, press or roll the biscuits
+into a single rectangle that's hot dog shaped, only wider.
+Lay a frank on the dough and then sprinkle the frank with
+the cheese. Pierce frank in several places with fork. Wrap
+the dough around the frank, pinch closed, and then bake
+according to the directions for cooking the biscuits.
+BBQ "SPARERIBS" Makes 40, Serves 8-10
+One of my favorite commercials is of Frank introducing the
+Perdue Chicken Franks.  It starts out with Frank in front
+of a hot dog stand calling out, "Hot dogs only 25 cents."
+A young kid who's been made up to have a large nose and
+ears just like Frank's, says, "Only 25 cents for a hot dog?
+How good could it be?" Frank answers, "I'm making it easy
+for people to try Perdue Chicken Franks."  The kid answers,
+"Chicken Franks? Free would be a lot easier."  When Frank
+answers that his franks cost less and have 25% less fat,
+the kid answers, "All right, I'll bite," and then says,
+"Tastes as good a real hot dog."  Frank looks at the kid,
+with his Perdue-shaped nose and ears, and says, "This kid's
+got good taste and good looks."   These "spareribs" also
+taste good and look good.
+8 chicken franks
+1-1/4 cups prepared barbecue sauce
+1 tablespoon finely chopped onion
+1 teaspoon mustard
+Slice each frank on the diagonal into 5 pieces.  In a large
+bowl, combine remaining ingredients.  Add frank slices and
+toss gently to coat well.
+Arrange coated franks in single layer on baking sheet and
+place under broiler 2 minutes.  Turn and broil 2 minutes
+longer, or until franks are golden brown.  Watch carefully
+to avoid burning.
+Serve with toothpicks, if desired.
+
+BETSY'S BEST-"GETTI" Serves 6-8
+You can make this even simpler by using canned spaghetti.
+Also, if you top the casserole with thin slices of
+mozzarella and heat it until the mozzarella melts, you'll
+get a gloppy, stretchy, chewing-gum-like topping that kids
+will adore if they're into being messy. Mine love it.
+8 chicken franks
+1 pound spaghetti
+3 tablespoons vegetable oil
+1/2 cup finely chopped onion
+1/2 clove garlic, minced
+1 can (8-ounces) tomato sauce
+1 can (16-ounces) whole tomatoes, chopped with liquid
+1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried
+1 tablespoon minced fresh parsley
+Grated Parmesan cheese
+Slice franks into thin rounds. In large kettle, over high
+heat,  bring 3-1/2 quarts salted water to boil.  Add
+spaghetti, stir and cook until tender.  Drain and place in
+large bowl.
+In a medium saucepan over medium heat, heat oil.  Add
+garlic and onion and cook for 3 minutes, stirring often.
+Add tomatoes and liquid, sauce and herbs.  Stir and add
+franks.  Bring to boil, reduce heat to medium-low and
+simmer 5 minutes.
+Pour sauce over spaghetti, toss to combine.  Serve with
+Parmesan cheese.
+BIG TOP CORN DOGSServes 8
+Because this involves deep fat frying, it's probably best
+cooked by adults or mature teenagers only, but the end
+result will impress your kids.
+8 chicken franks
+1/4 cup flour
+1 package (8-ounces) corn muffin mix
+2 eggs
+1 cup milk
+vegetable oil for deep frying
+8 wooden lollipop or caramel-apple sticks
+Pierce each frank in several places with a fork.  Roll in
+flour and set aside.
+In a mixing bowl combine corn muffin mix, eggs and milk;
+mix thoroughly.  In large fryer or deep, heavy skillet,
+heat 1 1/2 inches of vegetable oil to 375oF or until bread
+cube sizzles in it.
+Dip each frank in batter, coating evenly.  Place gently
+into oil; cook 3-4 at one time, turning until golden brown
+all over.  Drain on paper towels.
+Place corn dogs on lightly-oiled shallow baking sheet and
+bake at 375oF for 8 minutes or until thoroughly heated.
+Insert stick at least 2-inches into corn dog.  Serve with
+mustard and ketchup.
+CHICKEN DIVANServes 4-6
+This is an easy recipe for a kid when he or she is in
+charge of making dinner for the family.
+1 package (10-ounces) frozen broccoli, uncooked
+2 packages fully cooked chicken breast tenders
+1/2 teaspoon salt or to taste
+1 can (10-1/2-ounces) cream of celery soup, undiluted
+1 cup shredded Cheddar cheese
+Preheat oven to 400oF.  Place broccoli across bottom of
+baking dish; sprinkle with salt.  Arrange chicken tenders
+in a  layer on top of broccoli.  Pour soup over chicken.
+Sprinkle with cheese.  Bake, uncovered for 20-30 minutes or
+until broccoli is just tender.
+CHICKEN PIZZAS Serves 3
+If you want something unusual for the teenagers, this is
+it.  It's tasty and not much trouble.
+6 chicken drumsticks
+1 can (10-1/2-ounces) pizza sauce
+1 cup grated Mozzarella cheese
+1 package (10-ounces) refrigerated Parkerhouse rolls
+(unbaked)
+Preheat oven to 350oF.  Pour pizza sauce in small bowl.
+Dip chicken in sauce; place on baking sheet.  Bake,
+uncovered, for 45 minutes.  Separate rolls and roll out one
+at a time to 5-inch circle.  Dip chicken in pizza sauce
+again and roll in cheese.  Place on round of dough; pull
+dough around chicken and pinch together.  (Leave bony end
+of drumstick uncovered for finger eating.)  Bake,
+uncovered, approximately 30 minutes longer or until dough
+is brown.
+COZY KITTEN WHISKERSServes 16
+A short cut for this is to use bread dough that comes in
+tubes in the refrigerator section  of your supermarket.
+16 chicken franks
+1 package (13-3/4-ounces) hot roll mix
+butter or margarine
+Pierce each frank in several places with a fork.  To make
+"whisker" on both ends of franks, lay frank on cutting
+board and make 4-lengthwise cuts 1-1/2-inches from each
+end.  Cut carefully, rotating frank, so that 8 "whiskers"
+result.  Repeat with all franks.
+Prepare hot roll mix according to package directions. Or
+use the prepared bread dough that comes in tubes at the
+supermarket. Divide into 16 equal portions and roll each on
+lightly floured surface to 3 by 3-inch square.  Starting at
+a corner, roll dough around middle of each frank, leaving
+ends of franks exposed.
+Place on buttered baking sheet, tucking dough tip under
+frank.  Arrange "whiskers" fanned out.  Brush with melted
+butter.  Bake in preheated 375oF oven for 12 to 15 minutes
+until golden brown.  Serve with mustard and ketchup in
+squeeze containers so children can "draw" faces.
+CRISPY PEANUT BUTTER CHICKENServes 4
+I once heard a professor at the University of California at
+Davis argue that wine was the greatest cultural achievement
+of mankind. He's wrong, of course.  It's really peanut
+butter.  Or at least a lot of my young friends seem to
+think so.  By the way, did you know that there are 540
+peanuts in a 12-ounce jar of peanut butter?
+The first time I made this recipe, I skipped the 1/4 cup
+oil, just to see if I could save some calories.  Having
+tried it, I don't recommend skipping any of the oil.  It
+was too dry and crusty without it.
+1 egg
+1/2 cup peanut butter
+1 teaspoon salt or to taste
+1/2 teaspoon ground pepper
+1/4 cup milk
+3/4 cup bread crumbs
+1 chicken, cut in serving pieces
+1/4 cup oil
+Preheat oven to 350oF.  In a mixing bowl beat egg and
+peanut butter together; add salt and pepper.  Add milk
+gradually, stirring well to blend.  Place bread crumbs on a
+sheet of wax paper.  Dip chicken in peanut butter mixture
+and roll in crumbs.  Place chicken, skin side up, in single
+layer in shallow baking pan.  Pour oil over chicken.  Bake,
+uncovered, at 350oF for 1 hour, or until cooked through.
+CROISSANT DOGSServes 6-8
+I don't think I can count the number of times my son Carlos
+made this
+as a teenager.  He's also served it to Frank.   Carlos and
+I laugh over the idea of serving Frank's Franks to Frank.
+8 chicken franks
+1 package (8-ounces) crescent roll dough
+2 tablespoons Dijon mustard
+2 slices Swiss cheese, 7x4-inches
+1 egg beaten with 1 tablespoon water
+1-1/2 teaspoons poppy seeds (optional)
+Preheat oven to 375oF.  Pierce franks all over with tines
+of fork.  Divide crescent rolls and place on lightly
+floured surface.  Working with one piece of dough at a
+time, fold tips of long side of triangle in to meet at
+center.  Then stretch triangle lightly up toward point.
+Cut cheese slices in half, then diagonally to form four
+triangular pieces.  Brush dough with thin layer of mustard,
+top with cheese, brush with mustard again.  Roll franks in
+the dough, starting at the bottom and rolling toward the
+point.  Place on ungreased baking sheet so they are not
+touching.  Brush lightly with egg wash and sprinkle with
+poppy seeds.  Place in the middle of the oven for 15 to 20
+minutes or until dough is golden brown.
+CRUNCHY MINI DRUMSTICKSServes 4
+Young children love miniature versions of adult food, but
+if you're serving this recipe to them, I recommend leaving
+out the Worcestershire sauce.
+1/2 cup whole wheat flour
+2 eggs, beaten
+1 teaspoon Worcestershire sauce (optional)
+3/4 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+2 cups whole wheat or seasoned bread crumbs
+2 tablespoons unsweetened wheat germ (optional)
+1/3 cup vegetable oil
+9 chicken wings
+paprika
+Preheat oven to 400oF.  Place flour on wax paper. In
+shallow bowl, beat eggs with Worcestershire sauce, salt and
+pepper.  On another sheet of wax paper, combine bread
+crumbs and wheat germ, if desired.
+Pour oil into a shallow roasting pan or large shallow
+baking dish and place in oven.  With sharp knife, divide
+wings into 3 pieces, reserve bony wing tips to prepare
+chicken broth.  Roll remaining "mini drumstick" pieces
+first in flour, then in egg mixture, and finally in bread
+crumbs.  Sprinkle with paprika and arrange in preheated
+baking dish.
+Bake 10 minutes, then turn with tongs and bake 10 minutes
+longer.  Reduce heat to 350oF; cook 10 to 15 minutes longer
+until crisp and golden brown.  Drain on paper towels and
+serve warm or at room temperature.
+DELI DOGSServes 6-8
+Some teenagers love sauerkraut; some most definitely don't.
+This is a great dish for those who do.
+8 chicken franks
+1 can (16-ounces) sauerkraut
+3 cups Bisquick
+1 tablespoon caraway seeds
+1/2 cup water
+2 tablespoons prepared mustard (optional)
+Flour
+1 egg beaten with 1 tablespoon water
+Preheat oven to 375oF.  Pierce franks all over with tines
+of fork.  Drain sauerkraut thoroughly by pressing between
+two stacked dinner plates, then chop coarsely.  In a large
+mixing bowl, combine Bisquick, sauerkraut and 2 teaspoons
+of the caraway seeds.  Gradually add water and mix
+vigorously until soft, slightly sticky dough forms.  Divide
+dough in half.  Roll each half on a well-floured surface
+into a 7x16-inch rectangle approximately 1/4-inch thick.
+Cut each rectangle into four 7x4-inch pieces.  Brush center
+of each piece of dough with a thin layer of mustard, if
+desired, then brush the outer 1/2-inch of the rectangle
+with egg wash.  Roll each frank loosely a piece of dough.
+Tuck outer ends under and place seam-side down on lightly
+greased baking sheet so they are not touching.  Brush
+lightly with egg wash and sprinkle with remaining caraway
+seeds.  Bake in middle of oven for 30 minutes or until
+crust is golden brown.  Serve with more mustard and relish
+if desired.
+JALAPENO BURGERSServes 4-6
+This is good for older teenagers. Young kids ones may find
+the flavors too harsh.
+1 package fresh ground chicken (about 1 pound)
+2/3 cup shredded Monterey Jack cheese with jalapeno peppers
+1/2 teaspoon cumin
+1 teaspoon salt
+8 taco shells
+1 tomato, thinly sliced
+1 avocado, thinly sliced
+1 cup salsa
+Combine chicken and remaining seasonings.  Form into 8
+burgers.  Grill or broil on lightly oiled surface 5 to 6-
+inches from heat source 4 to 5 minutes per side until
+burgers are cooked through.  Serve in heated taco shells
+with slices of tomato and avocado.  Top with salsa.
+MAPLE CRUNCH CHICKENServes 4
+Maple syrup with chicken may seem a little unusual to
+you$but it's really good.  Frank liked it so much that I've
+served it to him several times, once substituting boneless
+skinless chicken breasts. If you want to make that
+substitution, shorten the cooking time to about twenty
+minutes, or until a meat thermometer registers 170-175
+degrees. Also, use instant oatmeal and toast it for a
+couple of minutes in the oven first, to compensate for the
+shorter time in the oven.
+1 chicken, cut in serving pieces
+1 egg
+1/2 cup maple syrup
+1/2 cup uncooked oatmeal
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1/3 cup oil
+Preheat oven to 350oF.  In a shallow bowl beat egg with
+maple syrup.  Place oatmeal, salt and pepper on a sheet of
+wax paper.  Dip chicken pieces in egg mixture, then oatmeal
+mixture.  Pour oil in shallow baking pan.  Place chicken,
+skin side down, in oil in baking pan; turn chicken pieces
+to coat with oil; leave skin side up.  Bake, uncovered, for
+approximately 1 hour, or until cooked through.
+NACHO NIBBLESServes 6
+I've made this recipe scattering the cheese and franks and
+other ingredients over the tortilla chips haphazardly, and
+I've also made it so that each individual tortilla chip has
+its own slice of frank, its own chili and its own pepper
+and cheese. The second way looks more impressive. The first
+way is a lot easier. My son Jose likes to serve this at
+parties with his college friends.
+8 chicken franks
+1 package (16 ounces) tortilla chips
+2 cups chili
+2 scallions, thinly sliced
+1/2 cup diced green pepper, or mild to hot green chili
+peppers
+12 ounces grated Monterey Jack or Cheddar cheese
+Preheat oven to 350oF.  Cut franks into thin slices.  Place
+tortilla chips on large shallow baking pan and top with
+frank slices.  Dab chili on top, then sprinkle with
+scallions, peppers and cheese.
+Bake nachos for 15 minutes or until cheese bubbles.
+PHOTO:  Tucking chicken nuggets into pita pockets and
+arranging vegetables are easy steps in teaching children...
+- 5
+NUGGETS IN A POCKETServes 4
+This is an easy sandwich for teenagers to make.
+1 package fully-cooked chicken breast nuggets
+4 mini pita pockets
+prepared Thousand Island dressing or Magic Mixture Sauce
+(recipe follows)
+1/2 cup shredded lettuce
+8 cherry tomatoes, halved
+Bake nuggets following package directions.  Slit top of
+pita pockets.  Spoon 1 to 2 teaspoons sauce into each
+pocket and fill with nuggets, lettuce, tomato and
+additional sauce if desired.  Serve with Rick Rack Carrot
+Sticks and Broccoli Trees (raw cut-up pieces of carrot and
+broccoli).
+Magic Mixture Sauce:
+In small bowl, combine 1/4 cup mayonnaise, 1/4 cup ketchup,
+1 tablespoon prepared French dressing, 1/8 to 1/4 teaspoon
+curry powder (optional), and 1-2 drops Tabasco (optional).
+NUTTY BUDDY CHICKENServes 4
+According to the Texas Peanut Producers' Board, we
+Americans eat 4 million pounds of peanuts each day.  Tell
+your kids that, as they help you chop the salted peanuts
+for this recipe.
+1 egg
+2 tablespoons milk
+1/3 cup all purpose flour
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1/3 cup bran buds
+3/4 cup finely chopped salted peanuts
+1 chicken, cut in serving pieces
+1/2 cup melted butter or margarine
+Preheat oven to 350oF.  In a shallow bowl beat egg with
+milk. Place flour, salt, pepper, bran buds and peanuts on a
+sheet of wax paper and mix together.  Dip chicken pieces in
+egg mixture; then flour mixture.  Place chicken in single
+layer, skin side up, in shallow baking pan.  Pour melted
+butter or margarine over chicken.  Bake, uncovered, for
+about 1 hour or until cooked through.
+PICNIC PACKET CHICKENMakes 4 packets
+The whole picnic meal is ready to serve when these come out
+of the oven -- and there are no portioning and serving
+problems.  Children love this idea.  You can also cook this
+on an outdoor grill.
+1 chicken, cut in serving pieces
+4 small raw carrots, cut in sticks
+4 raw potatoes, quartered
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1/2 teaspoon dried oregano
+4 teaspoons butter or margarine
+Preheat oven to 350oF.  Tear off 4 pieces heavy duty
+aluminum foil, approximately 18-inches square.  Place 1 or
+2 pieces of chicken on each piece of foil. Put one carrot
+and one potato on each piece of foil. Sprinkle salt, pepper
+and oregano over all.  Add teaspoon of butter or margarine
+to each.  Wrap tightly.   Bake for approximately 1 hour or
+until chicken is cooked through.
+POTATO CHIP DRUMSTICKSServes 4-6
+These are wonderful for school lunch boxes. Since they're
+stored in the freezer, you can take them out a meal at a
+time and they'll defrost in the child's lunch box in time
+to eat later in the day.
+6 chicken drumsticks
+1/3 cup whole wheat flour
+1 container (8-ounces) plain yogurt (1 cup)
+salt and ground pepper to taste
+1/4 teaspoon curry powder (optional)
+1 package (7-ounces) no-salt potato chips, crushed
+Preheat oven to 375oF.  Grease a baking sheet.  Remove skin
+from drumsticks.  In small bowl, combine yogurt, salt,
+pepper and curry.  On wax paper, place crushed potato
+chips.  Roll drumsticks first in yogurt mixture and then in
+potato chips, pressing crumbs gently onto drumsticks to
+coat thoroughly.
+Arrange drumsticks on baking sheet and place in oven.
+Reduce heat to 350oF and bake 45 to 50 minutes until crisp
+and golden brown.  Chill drumsticks, uncovered, on baking
+sheet.  Then wrap individually in foil and freeze.  If
+desired, allow extra foil at ends of package and twist to
+form a chicken.
+To pack for lunch:  Freeze individual containers of juice
+overnight.  Place frozen juice in lunch bag with well-
+chilled or frozen foil-wrapped drumsticks and fresh peas
+and cherry tomatoes in plastic bag.  Frozen juice will keep
+other foods chilled and by lunchtime will be a "fruit
+slush" dessert.
+Variation:  Instead of potato chips, use crushed salt-free
+tortilla chips and substitute chili powder for curry.
+PUNK PIZZA ROLLSServes 8
+Tell your kids as they're eating this, "If you grew as fast
+as a chicken, you would have weighed 349 pounds by the time
+you were 2 months old!"
+8 chicken franks
+1 cup tomato sauce or pizza sauce
+2 tablespoons finely chopped onion
+1/2 teaspoon dried oregano
+8 flour tortillas
+1 1/2 cups shredded Mozzarella cheese
+Preheat oven to 350oF.  Pierce each frank in several places
+with a fork.  In a small bowl combine tomato sauce, onion,
+and oregano; spread equal amounts over each tortilla.
+Place one frank in center of each tortilla and roll up.
+Place rolls about one-inch apart in shallow baking dish and
+sprinkle each with equal amount of cheese.  Bake for about
+20 minutes or until cheese melts and bubbles.
+RAMAKI WRAPSMakes 64, Serves 16-18
+This is a good appetizer for a teenage party.  I've served
+it to kids who would never go for the chicken livers in the
+original ramaki recipe. They've loved this version, made
+with cut up franks.
+8 chicken franks
+1 can (8-ounces) water chestnuts, drained
+32 strips bacon
+Preheat oven to 400oF.  Cut each frank into 8 slices.
+Slice water chestnuts thinly.  Halve bacon slices
+crosswise.
+For each ramaki, wrap frank slice and water chestnut slice
+with bacon; secure with toothpick.  Place ramakis on a rack
+over large baking pan and bake for 15 minutes or until
+bacon is crisp.
+RED EYE EGGROLLSMakes 16, Serves 8
+These take some work, but they've been a great success with
+both kids and adults.  I've served them at parties where
+both have been present and the "egg rolls" vanished just
+about as fast as I could make them.
+8 chicken franks
+2 tablespoons vegetable oil
+1 can (16-ounces) bean sprouts, drained
+2 cups shredded Chinese cabbage or iceberg lettuce
+1 tablespoon soy sauce
+1/4 cup chicken broth
+16 square eggroll wrappers (You might be able to find them
+in the produce section of your supermarket and they are
+available in Oriental food shops.)
+1 egg, beaten
+vegetable oil for deep frying
+Halve franks crosswise, set aside.  In large skillet, over
+medium-high heat, heat oil; add vegetables, toss and cook 2
+minutes.  Add soy sauce and broth.  Reduce heat to medium-
+low and simmer, covered, 5 minutes; drain well in colander.
+Place eggroll wrapper on work surface with a corner
+pointing toward you; brush each corner with egg.  Place two
+rounded tablespoons of vegetable mixture in center, then
+top with frank piece horizontally.  Fold bottom corner over
+frank and filling, then fold right and left corners over
+and roll up to complete.
+In a wok, fryer or heavy skillet, heat 2-inches oil to
+370oF or until a small cube of bread sizzles when placed in
+oil.  Fry 3-4 eggrolls at a time until crisp all over.
+Drain well on paper towels.
+Before serving , re-heat on shallow baking pan in preheated
+350oF oven for 10 to 12 minutes.  (I don't recommend
+reheating them in the microwave.  They'll come out soggy
+instead of crisp.)
+SPICED CREAMED CONE CHICKENServes 4
+This is my first choice for when our twelve grandchildren
+are coming.  The ice cream cone flavor is so subtle that no
+one has yet been able to identify it without being told.
+Still, the flavor is delicious.
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1/2 cup sour cream
+1 tablespoon finely chopped onion
+1/2 teaspoon ground allspice
+8 ice cream cones, crushed (I use the sugar cones)
+1 chicken, cut in serving pieces
+2 tablespoons shortening
+Preheat oven to 350oF.  In a shallow bowl combine sour
+cream, salt, pepper, onion and allspice.  Place cone crumbs
+on a sheet of wax paper. Dip chicken in sour cream mixture;
+then in cone crumbs.  Melt shortening in shallow baking
+pan; place chicken in single layer, skin side up, in pan.
+Bake, uncovered, for about
+1 hour or until cooked through.
+SPICY SOUTHWESTERN CASSEROLEServes 6-8
+Is there a teenage cook in the family?  He or she could
+make this for the family dinner one night this week.
+8 chicken franks
+2  cans (15-ounces) chili
+1 cup yellow cornmeal
+2 teaspoons baking powder
+1 teaspoon salt or to taste
+2 eggs
+2/3 cup melted butter or margarine
+1 cup sour cream
+1 can (16 ounces) niblets-style corn, drained
+1/4 pound grated Monterey Jack or Cheddar cheese
+1 can (4 ounces) chopped, mild green chilies, drained
+Preheat oven to 375oF.  Cut franks in half lengthwise.
+Place chili in bottom of a buttered 7x14x2-inch baking
+dish.  Arrange franks, cut side down, on top of chili.  In
+medium size mixing bowl, mix dry ingredients.  Add eggs,
+butter, and sour cream and blend thoroughly.  Fold in corn.
+Sprinkle half of the cheese and green chilies over the
+layer of franks.  Top with half of the corn mixture.
+Sprinkle with remaining cheese and chilies and finish with
+a layer of corn mixture.  Smooth the top with a spatula.
+Bake in the middle of oven for 35 to 40 minutes, or until
+top is lightly browned and toothpick inserted in corn
+layers comes out clean.
+PHOTO:  School's open, and crunchy Tater-Chip Drumsticks,
+fresh vegetables and frozen-juice "slush" earn high lunch
+bag... - 5
+SWEET AND SOUR CHICKENServes 4
+This is one of the National Chicken Cooking Contest
+winners, and it's easy enough for the beginning cook. The
+original recipe called for adding a teaspoon of salt to the
+sweet and sour mixture, but I found that the salt in the
+salad dressing and the onion soup mix was enough. If your
+kids like foods salty, they may want to sprinkle more on at
+the end.
+1 chicken, cut in serving pieces
+1 bottle (8-ounces) Russian salad dressing
+1 envelope (1-3/8-ounces) dry onion soup mix
+1 jar (10-ounces) apricot preserves
+Preheat oven to 350oF.  Place chicken, skin side up, in
+single layer in large shallow baking dish.  In a large
+measuring cup combine remaining ingredients and pour over
+chicken.  Bake, uncovered, for about 1 hour, or until
+cooked through.
+TACO DOGSServes 6-8
+Our neighbors South of the Border might be surprised at
+this version of their tacos, but it's quick and good.
+8 chicken franks
+8 taco shells
+1 can (15-ounces) chili with beans
+1 cup shredded Monterey Jack or cheddar erey Jack or
+cheddar cheese
+1 cup shredded lettuce
+1/2 cup diced tomato
+Preheat oven to 350F.  Split franks in half lengthwise and
+grill or fry briefly.  Place franks in taco shells and top
+each with 2 tablespoons chili and 1 tablespoon cheese.
+Place tacos on baking sheet and bake for 15 minutes, or
+until chili is hot and cheese is melted.  Top with taco
+sauce, lettuce, tomato and remaining cheese.  Serve
+immediately.
+
+TATER FRANKSServes 6-8
+This is inexpensive and easy to like.
+8 chicken franks
+3 tablespoons melted butter or margarine, divided
+1-1/2 tablespoons milk
+1 teaspoon salt or to taste
+ground pepper to taste
+3 cups cooked riced potatoes or very firm prepared instant
+mashed potatoes
+2 egg yolks
+2 egg whites, lightly beaten with 1 tablespoon water
+2-1/2 cups cornflake crumbs
+Preheat oven to 375oF.  Pierce franks all over with a fork.
+Pour half of butter into a mixing bowl.  Add milk, salt and
+pepper, then add riced potatoes and beaten egg yolks.  (If
+using instant mashed potatoes, omit milk.)  Beat thoroughly
+with wooden spoon until well blended; chill until firm
+enough to handle.  Divide potato mixture into eight parts.
+Using your hands, form an even layer of potato (about 1/2-
+inch thick) around each frank.  If mixture is sticky, flour
+hands lightly.  Roll first in cornflake crumbs, then in egg
+white and water mixture, and again in crumbs.  Place tater
+franks on buttered baking sheet so they are not touching,
+and drizzle with remaining melted butter.  Bake in the
+middle of the oven for 30 minutes or until crisp and golden
+brown. Serve immediately.
+TEAM SPIRIT HEROSServes 8
+Your teenagers can make this one.  If they don't like
+peppers or onions, it's fine to skip them.
+8 chicken franks
+8 hero rolls
+4 tablespoons vegetable oil
+1 onion, thinly sliced
+2 green peppers, cut into thin strips
+1-1/2 cups tomato sauce
+1 tablespoon fresh, minced basil or 1 teaspoon dried
+1 tablespoon minced fresh parsley
+12 slices Provolone cheese, cut into half-inch strips
+Pierce each frank in several places with a fork.  Cut rolls
+lengthwise, leaving the two halves attached. In a large
+skillet over medium-low heat, heat oil.  Add onions and
+peppers and cook for 10 minutes stirring often.  Add sauce
+and herbs; stir and simmer 5 minutes.  Preheat oven to
+350oF.  Place one frank in each roll, spoon equal amounts
+of sauce mixture over franks.  Close roll and wrap securely
+in foil.
+Heat for 20 minutes, turning packages after 10 minutes.
+
+
+
+
+
+
+
+
+ CHAPTER FIVE: CHICKEN FOR BARBECUING:
+ America's Love Affair with an
+Old Flame is Heating Up!
+
+PHOTO: We have four good barbecue photos that might go with
+this chapter. They're paperclipped in section labeled page
+223.
+
+Are you about to barbecue something?  Then you're part
+of an ancient tradition.  Barbecuing is actually man's
+oldest form of cooking; the outdoors was man's first
+kitchen and an open fire his first stove.  The earliest
+cooking method was to lay food on smoldering embers or
+impale it on sticks held over a fire or dying coals.
+
+
+It wasn't until the 1950s, however, that backyard
+barbecuing as we know it began to catch on. It may surprise
+you, but auto mogul Henry Ford played a major role in
+this$and it had nothing to do with his automobiles. Ford's
+contribution to backyard barbecuing was the invention of
+the charcoal briquet. In the late 1920s, it was Ford who
+had the better idea of grinding charcoal, combining it with
+a starch, and re-forming it into uniform pillow shaped
+briquets. These charcoal briquets burned more consistently
+and more evenly than randomly sized and shaped lumps of
+charcoal.
+
+People immediately began using charcoal briquets for
+industrial purposes, but backyard grills weren't readily
+available yet. In the 1950s, when
+backyard grills became widely available, and outdoor
+cooking really began to take off. The combination of
+outdoor grills and the charcoal briquets made barbecuing so
+easy and reliable, that today, according to a Barbecue
+Industry Association survey, seven out of ten American
+households own a barbecue grill, and we use them about 1.5
+billion times a year total.
+
+Frank and I also barbecue, but it took some learning
+on my part. In spite of being someone who loves to cook,
+before marrying Frank, I'd never barbecued. I'd never even
+thought to buy an outdoor grill.
+
+What I'd been missing!  Frank does own a barbecue, a
+nice handsome one that can manage chickenburgers for our
+combined eighteen children and grandchildren all at once.
+I love it, because we can all be outdoors, playing volley
+ball or watching the young ones, with their arsenal of
+squirt guns, as they gang up on Frank$and the beauty of it
+all is that no one has to miss a moment of the fun by
+having to go into the kitchen to fuss with dinner.
+
+If you've been barbecuing for years, skip ahead to the
+recipes.  But if you're like me and still new at it, here
+are some tips that can help you get uniformly good results.
+The tips come from the Perdue food scientists and home
+economists, from Cooperative Extension and from the
+Barbecue Industry Association.
+
+_Start with a clean grill.   Removing old ashes
+assures good air circulation, and cleaning away any cooked-
+on bits of food results in better flavor and quality.
+
+_Be sure to wash everything after handling raw meat.
+Don't use the same plate for the cooked meat that you used
+for the uncooked meat unless you've washed it in between.
+
+_Coat grate with vegetable cooking spray, or brush
+with cooking oil to prevent food from sticking.
+
+_If the basting sauce contains oil, however, do not
+grease the grill; too much oil causes flare-ups.
+
+_Prepare the fire a half hour or more before grilling.
+For quick lighting, use a chimney starter with crumpled
+newspaper in the bottom and briquets or charcoal above.  Or
+stack the charcoal in a pyramid shape and light with a
+liquid or electric starter, following the manufacturer's
+directions. Charcoal is ready for cooking when it's 80%
+ashy grey in daylight, glowing red at night.  This usually
+takes about 25 to 30 minutes.
+
+_Toss a handful of aromatic wood chips such as
+mesquite, hickory, alder, or fruitwood chips over the
+coals.  They'll create a whole new dimension of flavor
+without adding any extra calories.
+
+_Check the temperature of the fire before cooking food
+to prevent over- or under-cooking.  For most of the recipes
+in this chapter, the fire should be medium-hot with a
+single, even layer of coals lightly covered with grey ash.
+It's relatively simple to judge the temperature of a
+charcoal fire.  To do this, hold your hand, palm side down,
+at cooking height:
+
+HOT - You can hold your hand over the coals for only 2
+seconds.
+
+MEDIUM-HOT - You can hold your hand over the coals 3
+to 4 seconds.
+
+MEDIUM - You can hold your hand over the coals 4 to 5
+seconds.
+
+_Be patient.  If the fire hasn't cooled down
+adequately, do not be tempted to put your chicken on to
+cook - unless you like "blackened bird" a lot more than I
+do.
+
+_If you're dieting and want to remove the chicken's
+skin, do so after cooking, not before.  Without some kind
+of covering, the chicken will dry out and toughen before it
+finishes cooking.
+
+_Turn chicken frequently, about every 5 minutes to
+insure even doneness and to prevent blistering.
+
+_If flare-ups occur, remove the food for a few moments
+and sprinkle water lightly over the flames, or smother them
+by covering the grill. A friend of mine who works for a
+volunteer fire department keeps a laundry squirt bottle
+handy for flare-ups.
+
+_To increase the heat, you can push coals together,
+add more coals or lower the grilling surface, or fan the
+fire and tap the ashes from the coals.
+
+_To decrease heat, raise the cooking grid or sprinkle
+coals with a little water.
+
+_Cook white-meat poultry until juices run clear and
+the meat reaches an internal temperature of 170o to 175oF
+and dark meat to 180o to 185oF on a meat thermometer.
+
+_Grill smaller poultry parts and Cornish game hens
+directly over a single layer of coals on an open grill or
+hibachi.
+
+_Grill whole birds and larger parts using the indirect
+method in a covered grill.  Place a drip pan beneath the
+bird; the pan should be slightly larger than the bird. Fill
+the pan halfway with water, and surround it with a double
+layer of coals to provide longer, slower, oven-like
+cooking.  Add extra coals to the outer edge of the fire as
+needed to extend grilling.
+
+_To reduce the chance of overbrowning, apply tomato-
+based sauces or those containing sugar or other sweeteners
+only during last 20 to 30 minutes of grilling.
+
+_To make breast quarters grill more quickly and
+evenly, cut through the wing joint to break it and bring
+the wing closer to the grill.
+
+_Chicken should be well-done.  If you don't want to
+take the usual time it takes, cook your chicken partially
+in the microwave and then finish it on the grill.
+
+_The basic guidelines for timing chicken on the grill
+are:
+
+        Parts$Cook dark meat 30 minutes, white meat 15
+minutes, basting and turning every five or so minutes.
+
+        Halves$First, grill skin side down for 5 minutes,
+then cook       covered, skin side up, 35-40 minutes.
+
+        Wings$10 minutes per side.
+
+        Whole$(about 3 and 1/2 pounds...About 1 and 1/4
+to 1 and 1/2 hours in a covered grill, 1 and 1/2 to 2 hours
+on rotisserie.
+
+_Use tongs rather than a fork to turn food gently
+without losing juices.
+
+_If you plan to use marinade as a sauce to be served
+with chicken during the meal, be sure to cook it before
+using.  You want to avoid the cross-contamination that can
+come from contact with the uncooked chicken. Temperatures
+over 140 degrees will destroy any microbes.
+BEER-BE-CUED CHICKEN Serves 2-4
+This is one of the National Chicken Cooking Contest
+winners.  It's been adapted slightly, and this version has
+the reputation of being particularly popular with men.
+1 can (12-ounces) beer
+1 tablespoon dark molasses
+1 tablespoon onion juice
+2 tablespoons lemon juice
+1/2 cup ketchup
+1 teaspoon salt or to taste
+1 chicken, cut in half lengthwise
+In a shallow dish combine beer, molasses, onion juice,
+lemon juice, ketchup and salt.  Add chicken, cover, and
+marinate 3 hours or longer, refrigerated. Grill chicken 5
+to 6 inches above medium-hot coals for 35 to 45 minutes or
+until cooked through. Turn and baste with marinade every 10
+to 15 minutes.
+BONELESS BREASTS TANDOORIServes 4 to 6
+In many eastern countries, yogurt is a favorite ingredient
+for marinades used to flavor and tenderize meats.  One of
+the most famous of these recipes is India's Tandoori
+Chicken, which takes its name from the clay stove called a
+tandor in which it is cooked.
+8 boneless, skinless chicken breast halves
+1 cup plain yogurt
+1/2 cup butter or margarine
+1/4 cup fresh lemon juice
+2 large cloves garlic, minced
+1 teaspoon cinnamon
+1 teaspoon ground cumin
+1 teaspoon ground ginger
+1 teaspoon turmeric
+2 teaspoons ground coriander
+salt and ground pepper to taste
+lemon wedges for garnish
+1/2 cup melted butter
+In large bowl combine yogurt, butter, lemon juice and
+spices.  Place chicken breasts in mixture and turn to coat
+well.  Cover and marinate for 3 hours or longer,
+refrigerated.  Remove chicken from marinade and grill 5 to
+6 inches above medium-hot coals for 10 minutes  Turn and
+baste 2 to 3 times with marinade.  Serve with lemon wedges.
+BRANDY-ORANGE BARBECUED CORNISHServes 2-4
+When choosing the brandy for this, I'd recommend a
+California brandy in preference to an imported one.  The
+California ones tend to be lighter and more fruity, which
+makes them appropriate for this recipe.
+2 fresh Cornish hens
+1 tablespoon vegetable oil
+2 tablespoons fresh lemon juice, divided
+1/2 teaspoon ground ginger, divided
+salt and ground pepper to taste
+1/4 cup orange marmalade
+1 tablespoon brandy
+With kitchen string, tie drumsticks together.  Rub hens
+with oil and 1 tablespoon lemon juice; sprinkle with 1/4
+teaspoon ginger, salt and pepper.
+In small bowl, combine marmalade, brandy, remaining lemon
+juice and ginger; set aside.  Place hens on grill breast
+side up.  Grill, covered 5 to 6-inches above medium-hot
+coals 50 to 60 minutes.  After 40 minutes, brush hens with
+brandy-orange sauce.  Cook, basting 3 to 4 times, until
+juices run clear with no hint of pink when thigh is
+pierced.
+CHICK KEBABSServes 6
+These chick kebabs go wonderfully with rice.  As someone
+who grows rice commercially, it hurts me to say this, but
+for this recipe, I recommend a kind of rice I don't grow,
+the long grain kind that cooks up fluffy with each grain
+separate.  (I grow short or medium grain rice which is
+always sticky, no matter how you cook it.)  6 boneless,
+skinless chicken breast halves
+1/4 pound small, fresh mushrooms
+1 can (7-1/2-ounces) whole white onions
+1 green pepper, cut in one-inch squares
+Marinade:
+1/4 cup oil
+2 tablespoons vinegar
+1 can (8-ounces) crushed pineapple
+1 cup ketchup
+2 tablespoons soy sauce
+1 teaspoon curry powder
+3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried
+2 tablespoons brown sugar
+1-1/2 teaspoons salt or to taste
+2 teaspoons ground pepper
+1 tablespoon fresh lemon juice
+1 tablespoon cornstarch
+1/2 cup water
+Cut chicken breasts into 1-inch cubes.  Alternate chicken
+on skewers with mushrooms, onions and green pepper, then
+lay flat in shallow baking dish.  Combine marinade
+ingredients except flour and water.  Pour marinade over
+skewers.  Cover and store in refrigerator 3 to 4 hours or
+overnight.  Baste kebabs with marinade and grill 4 to 5
+inches above medium-hot coals for 6 to 8 minutes until
+chicken is lightly browned and cooked through.  In a small
+bowl dissolve cornstarch in water.  Place  remaining
+marinade in a small saucepan.  Stir in cornstarch and
+heat, stirring until sauce is slightly thickened.  Serve
+sauce over kebabs and rice.
+CHICKEN ALMONDINEServes 6-8
+You can save money buying the sesame seeds for this recipe
+in bulk, either from your supermarket or health food store.
+The one drawback to buying them in bulk is that they have a
+limited shelf life and at room temperature, they can
+develop an off-taste due to rancidity. Keep bulk sesame
+seeds refrigerated or frozen if you won't be using them in
+a week or so.
+8 boneless, skinless chicken breast halves
+1-1/2 teaspoons salt or to taste
+1/2 teaspoon paprika
+6 tablespoons sesame seeds
+8 tablespoons butter or margarine, melted
+8 tablespoons sliced almonds
+8 tablespoons dry vermouth
+aluminum foil
+Season chicken with salt and paprika; then roll in sesame
+seeds. Place each chicken piece in center of piece of foil;
+fold sides up to vertical position to hold liquids.  Place
+1 tablespoon butter, 1 tablespoon almonds and 1 tablespoon
+vermouth on each chicken piece.  Close foil over chicken
+and seal well.  Place packets on grill 5 to 6 inches above
+hot coals. Cook about 20 minutes, turning 2 to 3 times
+until chicken is cooked through.
+CHICKEN TARRAGONServes 4
+To make breast quarters grill more quickly and evenly,
+remember to cut through the wing joint to break it and
+bring the wing closer to the grill.
+1 chicken, quartered
+1/2 cup fresh lime juice
+1/4 cup vegetable oil
+1/2 cup chopped onion
+1/3 cup chopped fresh tarragon or 2 tablespoons dried
+salt and ground pepper to taste
+Working from the cut  side of breast and thigh quarters,
+carefully use fingers to separate skin from flesh and form
+a "pocket."  In large bowl, combine lime juice and
+remaining ingredients.  Place chicken in marinade and spoon
+some marinade between skin and flesh.  Cover and
+refrigerate 1 hour or longer.
+Drain chicken, reserving marinade.  Grill chicken,
+uncovered, 5 to 6-inches above medium-hot coals 35-45
+minutes or until cooked through, turning and basting
+frequently with marinade.
+CHUTNEY BURGERSServes 4-6
+Try this "Yogurt Sauce" along with the Chutney Burgers. In
+a small bowl combine 1/2 cup yogurt, 2 tablespoons chopped
+scallions, 2 teaspoons lemon juice, 1/2 teaspoon sugar, 1/4
+teaspoon salt and a dash of Cayenne pepper.
+
+1 package fresh ground chicken (about 1 pound)
+2 tablespoons chutney
+1 tablespoon fresh lemon juice
+1/4 cup chopped scallion
+1 teaspoon salt
+6 individual pita pockets
+
+In a mixing bowl, combine chicken and remaining seasonings.
+Form into 4 to 6 burgers.  Grill on lightly oiled surface,
+5 to 6 inches above medium-hot coals, 5 to 6 minutes per
+side, or until burgers are cooked through.  Serve in
+lightly toasted pita pockets topped with "Yogurt Sauce".
+
+CONFETTI BURGERSServes 4-6
+A neat accompaniment for Confetti Burgers is halved Kaiser
+rolls, brushed with olive oil flavored with garlic.  Place
+on outer edges of grill a few minutes until lightly
+toasted.
+1 package fresh ground chicken (about 1 pound)
+1/4 cup oat bran or bread crumbs
+1/4 cup finely chopped onion
+1/4 cup diced tomato
+1/4 cup finely chopped carrot
+1/4 cup finely chopped celery
+1/4 cup finely chopped green pepper
+1 tablespoon Worcestershire sauce
+1 tablespoon fresh lemon juice
+1 teaspoon salt
+1/2 teaspoon dried thyme
+1/4 teaspoon ground black pepper
+6 Kaiser rolls
+
+In a mixing bowl combine chicken with vegetables and
+seasonings.  Form into 6 burgers.  Grill on lightly oiled
+surface 5 to 6-inches above medium-hot coals for 4 to 6
+minutes per side or until burgers are cooked through.
+Serve on toasted Kaiser rolls.
+
+
+CHINESE GRILLED DRUMSTICKSServes 2-4
+Hoisin sauce is available in Chinese groceries.  It's
+slightly sweet, and thick, somewhat like ketchup.
+5 roaster drumsticks
+salt and ground pepper to taste
+1/4 cup hoisin sauce
+2 tablespoons dry sherry
+2 tablespoons cider vinegar
+2 tablespoons honey
+1 teaspoon minced fresh ginger
+1 clove garlic, minced
+Season chicken to taste with salt and pepper.  In a shallow
+bowl combine remaining ingredients.  Roll drumsticks in
+sauce, reserving excess.  Wrap drumsticks individually in
+aluminum foil, adding a spoonful of sauce to each package.
+Grill 6 to 8-inches from hot coals, or bake 1 hour at
+375oF, turning once.  Unwrap drumsticks and place on grill,
+or broiling pan.  Pour drippings from foil packages and
+remaining sauce into a small saucepan and heat.  Grill or
+broil drumsticks turning and basting frequently with sauce
+for 15 minutes or until cooked through.
+FIRE EATERS' CHICKENServes 4
+This recipe gets its name from the rather large quantity of
+red pepper. If children and other non-fire eaters will be
+eating this, you will probably want to decrease the amount
+of red pepper substantially.
+4 boneless, skinless chicken breast halves
+3 tablespoons fresh lemon juice
+2 tablespoons olive oil
+2 garlic cloves, minced
+1 teaspoon paprika
+1/2 to 1 teaspoon crushed red pepper or to taste
+1/2 teaspoon salt or to taste
+Lemon wedges (optional)
+In shallow dish, combine lemon juice, olive oil, garlic,
+paprika, pepper and salt. Add chicken to marinade, turning
+to coat both sides.  Cover and refrigerate 1 hour or
+longer.
+Drain chicken, reserving marinade.  Grill chicken breasts,
+uncovered, 5 to 6-inches above medium-hot coals 6 to 8
+minutes on each side until cooked through, basting
+occasionally with marinade.  To serve, garnish with lemon
+wedges.
+GAME HENS PESTOServes 4
+Pesto is a sauce made with basil, parsley, garlic, olive
+oil and Parmesan cheese.  If you're looking for a shortcut,
+you might be able to find ready-made Pesto in your
+supermarket.
+2 fresh Cornish game hens
+1/4 cup olive or salad oil
+1/4 cup minced fresh basil or 1 tablespoon dried basil
+1/4 cup minced fresh parsley
+2 tablespoons grated Parmesan cheese
+1 small clove garlic, minced
+1/2 teaspoon salt or to taste
+1 can (8-ounces) minced clams, drained
+2 tablespoons dry white wine (optional)
+Halve hens lengthwise and remove backbones.  Place 1 half
+on each of four 14-inch squares of heavy duty aluminum
+foil.  Turn up edges of foil.
+In bowl, blend oil, basil, parsley, cheese, garlic and
+salt.  Add clams and wine.  Divide among packets, spooning
+over hens.  Bring two opposite sides of foil together and
+close packets securely using several folds and turning up
+ends to seal.  Cook 4 to 6 inches above hot coals, 30 to 40
+minutes, until cooked through, turning packets twice.
+Packets may also be baked at 400oF for about 30 minutes.
+GRILLED BREAST STEAK SALADServes 4
+If you have leftovers, use them in a sandwich.
+1 roaster boneless breast
+3 tablespoons butter or margarine, melted
+1-1/2 teaspoons Worcestershire sauce
+1/4 teaspoon paprika
+salt and ground pepper to taste
+1/4 cup red wine vinegar
+2 teaspoons Dijon mustard
+3/4 cup olive or vegetable oil
+3 tablespoons minced red onion
+3 cups spinach leaves, sliced into 1/2" strips
+3 cups thinly sliced red cabbage
+Flatten breast halves slightly between sheets of plastic
+wrap.  Combine butter, Worcestershire sauce, paprika, salt
+and pepper.  Brush sauce liberally over chicken.  Grill 5
+to 6 inches above medium-hot coals for 8 to 10 minutes on
+each side or until cooked through. Remove and slice thinly
+on the diagonal.  Combine vinegar and mustard in a small
+bowl.  Slowly whisk in oil.  Add red onion and season with
+salt and pepper.  Place 2 cups spinach and 2 cups cabbage
+in a salad bowl.  Arrange half of the chicken slices over
+top and spoon half of the dressing over all.
+GRILLED CORNISH WITH VEGETABLESServes 2
+If you want to skip tying the legs together, as called for
+in this recipe, the hens won't hold their shape as well and
+will look more relaxed.  The advantage is that you may feel
+more relaxed.
+2 fresh Cornish game hens
+salt and ground pepper to taste
+2 tablespoons butter or margarine
+1 medium carrot, cut into thin strips
+1 small leek, cut into thin strips
+1 rib celery, cut into thin strips
+1/4 cup apple juice
+1 tablespoon minced fresh parsley
+Season hens inside and out with salt and pepper.  Tie legs
+together and fold wings back.  Place each hen on an 18-inch
+square of heavy duty aluminum foil.  Dot with butter.
+Divide vegetables and apple juice among foil pieces.  Fold
+edges up and seal tightly.  Place packets on grill 5 to 6
+inches above hot coals. Cook 60 to 70 minutes, turning 2 to
+3 times until hens are cooked through. Or bake at 400oF one
+hour or until juices run clear with no hint of pink when
+thigh is pierced.  Open foil packages carefully and
+sprinkle with parsley.
+GRILLED DRUMSTICKS WITH FRUIT MUSTARDServes 2-4
+Do you remember in the early 1980s a fast food chain had a
+popular advertising campaign based on the slogan, "Where's
+the beef?" One of my favorite Perdue ads is a full page ad
+showing Frank holding a drumstick with a big bite missing.
+He's looking out at you, his eyebrows raised quizzically as
+he asks, "Who cares where the beef is?"
+This recipe could have been used to cook the drumstick
+shown in the ad.
+5 roaster drumsticks
+salt and ground pepper to taste
+8 ripe apricots, or 1 can (16-ounces) drained and coarsely
+chopped
+1 tablespoon fresh lemon juice
+1/4 cup Dijon mustard
+3 tablespoons dark brown sugar
+1/4 cup brandy
+1 teaspoon Worcestershire sauce
+Season drumsticks with salt and pepper.  Toss apricots with
+lemon; add remaining ingredients and toss.  Wrap drumsticks
+individually with aluminum foil, adding a spoonful of sauce
+to each package.  Grill 5 to 6 inches above hot coals or
+bake at 375oF for 1 hour, turning once.  Unwrap drumsticks
+and place on grill, or broiling pan.  Add drippings from
+foil packages to remaining sauce.  Grill or broil
+drumsticks turning and basting frequently with sauce for 15
+minutes or until cooked through.
+GRILLED CUTLETS COSTA DEL SOLServes 4
+This is one of Perdue's most popular and most requested
+recipes.
+4 roaster boneless thigh cutlets
+1/3 cup dry sherry
+1 teaspoon paprika
+1 teaspoon ground cumin
+1 teaspoon sugar
+1 teaspoon white vinegar
+salt and ground pepper to taste
+1 clove garlic, minced
+Place cutlets between sheets of plastic wrap and pound to
+1/2" thickness.  In a shallow dish combine remaining
+ingredients. Add chicken and marinate for 1 hour or longer,
+refrigerated.  Grill chicken 5 to 6 inches above medium-hot
+coals for 15 to 20 minutes or until cooked through.  Turn
+and baste with glaze 2 to 3 times.
+GRILLED CUTLETS GREEK STYLE WITH OLIVE OILServes 4
+Olive growers like to point out that the lowest mortality
+rates due to cardiovascular disease are found on the Greek
+island of Crete where olive oil consumption is highest.
+4 roaster boneless thigh cutlets
+2 cloves garlic, minced
+2 tablespoons fresh lemon juice, divided
+6 tablespoons olive oil, divided
+1/3 cup plain yogurt
+1 teaspoon dried oregano
+salt and ground pepper to taste
+4 ripe tomatoes, cut into wedges (3 cups)
+2 cucumbers, peeled, halved and cut into 1/2" slices (3/4
+cup)
+2 tablespoons minced, fresh parsley or mint
+1/2 cup pitted ripe olives
+Place cutlets between two sheets of plastic wrap and pound
+to 1/4" thickness.  In a shallow dish whisk together
+garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil,
+yogurt, oregano, salt and pepper.  Add cutlets and turn to
+coat with marinade.  Cover and marinate for 3 hours or
+longer, refrigerated.  Grill cutlets 4 to 6 inches above
+medium-hot coals for 3 to 4 minutes on each side or until
+cooked through.
+In a large bowl, combine tomatoes, cucumbers, red onion,
+black olives, remaining lemon juice, 4 tablespoons olive
+oil and salt and pepper to taste.  Sprinkle with parsley or
+mint before serving.  Cutlets may be served hot with salad
+as a side dish or served cold sliced and added to salad.
+
+GYPSY BURGERS                                           Serves 4-6
+What I like best about chicken burgers, as opposed to
+hamburgers, is that chicken burgers don't shrink much when
+you cook them.
+1 package fresh ground chicken
+3/4 cup chopped scallion, divided
+1/2 cup sour cream, divided
+2 teaspoons paprika
+1 teaspoon salt
+1/4 teaspoon ground pepper
+Pinch Cayenne pepper
+8 to 12 slices Italian or French bread
+
+In a mixing bowl, combine chicken, 1/3 cup scallions, 2
+tablespoons sour cream, and remaining ingredients.  Form
+into 4 to 6 burgers.  Grill on lightly oiled surface 5 to 6
+inches above medium-hot coals, 5 to 6 minutes per side or
+until cooked through.  Serve on toasted slices of Italian
+or French bread, topped with sour cream and scallions.
+PHOTO: Hawaiian glazed wings
+HAWAIIAN GLAZED WINGSServes 2-4
+The natural juiciness of chicken wings makes them a good
+choice for barbecuing. This can make either a nice meal for
+a few, or appetizers for several.
+10 chicken wings
+1/2 cup vegetable oil
+2 tablespoons fresh lemon juice
+1/2 teaspoon seasoned salt or to taste
+Marmalade Pineapple Glaze:
+1/4 cup orange marmalade
+1/4 cup pineapple preserves
+1/2 cup soy sauce
+1 teaspoon Dijon mustard
+2 tablespoons white wine vinegar
+In a large bowl toss wings with vegetable oil, lemon juice
+and seasoned salt.  In a small bowl combine glaze
+ingredients.  Drain wings and grill 6 to 8 inches above
+medium-hot coals for about 20 minutes or until golden brown
+and cooked through.  Turn and baste 2 to 3 times with
+glaze.
+HERB BARBECUED BREASTSServes 4
+Frank always removes the skin from chicken, and often, that
+means losing some of the herbs and spices.  I like this
+recipe because even if you remove the skin at the end of
+the barbecuing, the flavoring is still there.
+4 chicken breast halves
+1/2 cup softened butter or margarine
+2 tablespoons chopped scallions
+2 tablespoons minced, fresh parsley
+1 and 1/2 teaspoons minced, fresh rosemary, or 1/2 teaspoon
+dried
+1/2 teaspoon salt or to taste
+1 small clove garlic, minced
+1/8 teaspoon ground pepper
+Working from the wide "neck end" of breasts use finger tips
+to carefully separate skin from meat to form a pocket.  In
+a small saucepan combine remaining ingredients.  Place
+about 2 tablespoons of butter mixture in pocket of each
+breast.  Close skin flap at neck edge with a small skewer
+or toothpick.  Melt remaining butter mixture and reserve
+for basting.  Grill chicken 6 to 8 inches above medium-hot
+coals for 25 to 30 minutes or until cooked through turning
+and basting chicken every 8 to 10 minutes with butter.
+
+HONEY MUSTARD GRILLED HENS              Serves 2
+I've found that hens cook a little faster and are more
+attractive when served if you remove the backbone before
+cooking.
+2 fresh Cornish game hens
+salt and ground pepper to taste
+4 tablespoons butter or margarine
+2 tablespoons honey
+1 1/2 tablespoons Dijon mustard
+1 tablespoon Worcestershire sauce
+Halve hens and remove backbones.  (See page ___ for
+directions on doing this.)  Season with salt and pepper.
+In a small saucepan, melt butter; stir in remaining
+ingredients.  Grill hens 6 to 8 inches above hot coals 20
+to 30 minutes or until cooked through, turning often.
+Baste with sauce during last 10 minutes of cooking time.
+
+HOT AND SPICY PICK-OF-THE-CHICKServes 4-6
+Are you familiar with the spice, "cumin", called for in
+this recipe? It's the dried fruit or seed of a plant in the
+parsley family.  It's sometimes substituted for caraway
+seed and is a principal ingredient in both curry powder and
+chili powder.
+1 jar (5-ounces) roasted peppers, drained
+1 can (4-ounces) mild green chilies, drained
+2 tablespoons brown sugar
+2 tablespoons vegetable oil
+2 tablespoons lime juice
+1-1/2 teaspoons Tabasco
+1 teaspoon ground cumin
+1 teaspoon salt or to taste
+2 to 3 sprigs fresh coriander (optional)
+1 package chicken parts (about 3 pounds)
+In food processor or blender, combine all ingredients
+except chicken; puree until smooth.  Set aside 1/2 cup
+sauce.
+Grill chicken, uncovered, 5 to 6-inches above medium-hot
+coals 40 to 50 minutes or until cooked through, turning and
+basting with remaining sauce 3 to 4 times during grilling.
+Serve reserved 1/2 cup sauce as a condiment with grilled
+chicken.
+Oriental Grill
+"KUNG FU" CUTLETS                               Serves 4
+When you see the sweet potatoes called for in this recipe,
+you might wonder, "Is there's a difference between sweet
+potatoes and yams?"  And if there is a difference, "Does it
+matter?"  According to sweet potato grower Tom Archibald
+from California, there is and it does.  "The sweet potato's
+texture is close to an Irish potato's, while the yam's is
+moister and less firm and doesn't hold up as well," he
+says. "You can tell the difference between them because the
+sweet potato is light-skinned, while the yam has a bronze-
+colored or reddish skin."
+4 boneless, skinless chicken breast halves or 1 package
+thin sliced roaster     breast
+2 sweet potatoes, scrubbed but not peeled
+8 scallions, trimmed
+1 tablespoon soy sauce
+1 teaspoon sesame or vegetable oil
+1/2 teaspoon ground pepper
+1/2 cup tonkatsu sauce (recipe follows, or use bottled
+version)
+Place chicken breasts between sheets of plastic wrap and
+pound to 1/2 inch thickness. Skip previous step if using
+thin sliced roaster breast. Cut sweet potatoes into 1/2-
+inch slices.  Place chicken and potatoes in a shallow bowl
+with scallions, soy sauce, oil and pepper; toss well.
+Grill cutlets and potato slices 6 to 8 inches above medium-
+hot coals for 8 to 10 minutes per side or until cutlets are
+cooked through and potato slices tender.  Grill scallions
+10 minutes, turning once.  Serve grilled cutlets and
+vegetables with tonkatsu sauce as condiment; add a favorite
+cole slaw as side dish.
+Tonkatsu Sauce:
+In small bowl, combine 1/4 cup sweet and sour sauce, 1
+tablespoon soy sauce, 2 teaspoon white vinegar, and 1
+teaspoon Worcestershire sauce.
+LEMON SPECIAL CHICKEN Serves 2-4
+If you don't want to barbecue a half chicken, substitute
+chicken parts.
+See table on page 12 for amounts to equal a whole chicken.
+1 chicken, cut in half lengthwise
+4 tablespoons butter or margarine, melted
+1/2 teaspoon paprika
+2 tablespoons sugar
+2 tablespoons fresh lemon juice
+1 teaspoon Worcestershire sauce
+1 teaspoon salt or to taste
+1/2 teaspoon ground pepper
+Grill chicken halves 5 to 6 inches above medium-hot coals
+for 35 to 45 minutes or until cooked through.  In a small
+saucepan combine remaining ingredients. Make sauce of
+butter or margarine, paprika, sugar, lemon juice and
+Worcestershire.  Turn and baste chicken with butter sauce 2
+to 3 times.
+MAHOGANY BARBECUED HENSServes 2
+People often ask Frank if a Cornish game hen is a separate
+breed from regular chickens.  The answer is mostly no and a
+little bit yes.  Cornish game hens are young chickens,
+usually around five weeks; if they were just a couple of
+weeks older, they'd be sold for broilers, except for the
+Perdue ones.  Perdue Cornish come from the Roaster breed
+which Perdue geneticist Norman Lupean developed, and which
+is only available through Perdue.  Unlike broilers,
+roasters reach market size at twelve weeks. Both Perdue
+Cornish and the Oven Stuffer Roasters were bred to have the
+broadest, meatiest breasts in the industry.
+2 fresh Cornish game hens
+1/4 cup mustard
+1/4 cup grape jelly
+2 tablespoons oil
+Halve hens and remove backbones.  In a small bowl combine
+remaining ingredients. Grill 5 to 6 inches above medium-hot
+coals for 30 to 40 minutes until cooked through, turning  2
+to 3 times. Baste with mustard mixture during last 15
+minutes.
+MEXICALI CHICKENServes 4-6
+When you buy a chili powder for use in a Mexican dish like
+this one, you can be pretty sure that as long as you stick
+with the same brand, it will be about the same "heat" next
+year as it was last year. Having this kind of quality
+control is difficult because, first, there are more than
+5000 known varieties of chilies, each with their own degree
+of "heat" and second, the same variety grown in a different
+climate or different year will vary considerably.  The
+chili powder manufacturers get a consistent product by
+adjusting the formulations each year.
+1/3 cup fresh lime juice
+1/3 cup white vinegar
+1 teaspoon chili powder
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1 whole roaster breast
+2 tablespoons chopped, mild green chilies
+1/4 cup ketchup
+Tabasco
+In large bowl, combine lime juice, vinegar, cumin, chili
+powder, salt and pepper.  Place breast in marinade; cover
+and refrigerate 1 hour or longer. When coals are hot,
+arrange around drip pan filled halfway with water, close
+all vents.  Drain breast, reserving marinade.  Place breast
+skin side down on grill over drip pan.  Grill, covered, 50
+to 55 minutes, turning occasionally.
+Meanwhile, in small saucepan over medium-high heat, combine
+reserved marinade, green chilies, ketchup and Tabasco to
+taste; bring to a boil.  Reduce heat to low; simmer until
+slightly thickened.  Remove from heat and brush over
+chicken during last 10 minutes of cooking time.  Serve
+chicken with remaining sauce.
+Grilled Fiesta Lunch
+MEXICALI CUTLETSServes 4
+You could just heat the cutlets in the microwave, but the
+smoke from the barbecue will produce a particularly
+delicious result.
+1 package breaded chicken breast cutlets, ready to eat
+4 slices Monterey Jack or mild cheddar cheese
+8 flour tortillas
+1 ripe tomato, sliced
+1 ripe avocado, sliced
+1/2 cup sour cream
+1/4 cup Mexican salsa
+Grill cutlets 5 to 6-inches above hot coals 3 to 4 minutes
+on each side or until crisp, browned and sizzling.  In last
+3 to 4 minutes, place a slice of cheese on each cutlet to
+melt.  While cutlets are grilling, sprinkle tortillas with
+few drops of water and wrap in aluminum foil.  Warm
+tortillas along edge of grill.
+To serve, remove grilled cutlets to serving plates and top
+with tomato and avocado slices; add dollops of sour cream
+and salsa.  Pass warm tortillas.
+MISSISSIPPI SMOKY BARBECUED DRUMSTICKSServes 2
+Try serving these with drumsticks frills for a special
+decorative touch. Fold heavy white paper (7-inches by 9-
+inches) in half, lengthwise.  Fold in half lengthwise again
+and tape long edges closed.  This produces a strip
+measuring 9-inches by 1-3/4-inches.  Cut strip into two 4-
+1/2-inch strips.  On each, slash 1-inch cuts at 1/4-inch
+intervals along the entire length of the untaped folded
+edge.  To "fluff" frills, press top of slashed edge.  Tape
+frills in place around drumsticks just before serving.
+5 roaster drumsticks
+salt and ground pepper to taste
+1/4 cup finely chopped onion
+1/4 cup finely chopped green pepper
+1/2 cup ketchup
+1 tablespoon Worcestershire sauce
+1-1/2 teaspoons liquid smoke (optional)
+2 tablespoons dark brown sugar
+2 tablespoons cider vinegar
+1/2 teaspoon cinnamon
+8 to 12 drops Tabasco, or to taste
+Season drumsticks with salt and pepper.  In a shallow dish
+combine remaining ingredients.  Roll drumsticks in sauce,
+reserving excess.  Wrap drumsticks individually in aluminum
+foil, adding a spoonful of sauce to each package.  Grill 6
+to 8-inches from hot coals, or bake at 375oF 1 hour,
+turning once.  Unwrap drumsticks and place on grill, or
+broiling pan.  Add drippings from foil packages to
+remaining sauce.  Grill or broil drumsticks turning and
+basting frequently with sauce for 15 minutes or until
+cooked through.
+NORTH CAROLINA GRILLED CHICKEN Serves 4-6
+This was a National Chicken Cooking Contest winner.
+2 chickens, cut in half lengthwise
+1 cup butter or margarine (2 sticks), melted
+2 envelopes (6-ounces each) Italian salad dressing mix
+1/2 cup fresh lime juice
+1 teaspoon salt or to taste
+Place chicken in a shallow dish.  In a measuring cup
+combine remaining ingredients and pour over chicken;  cover
+and refrigerate.  Melt butter or margarine in saucepan.
+Marinate  turning occasionally, for 3 to 4 hours or
+overnight.  Grill chicken 5 to 6 inches above medium-hot
+coals for 35 to 45 minutes or until cooked through.  Turn
+and baste with marinade every 10 to 15 minutes.
+PEPPERY GRILLED THIGH SALADServes 4
+The arugula called for in this recipe is not essential and
+you can substitute watercress or even iceberg lettuce if
+you have to.  But if you can find it, it's a fresh
+attractive taste. I used to grow arugula in my back yard
+garden, using seeds a friend brought back for me from
+Italy.
+4 boneless roaster thigh cutlets
+1 teaspoon coarsely ground or cracked black pepper
+3 tablespoons Worcestershire sauce, divided
+1/2 cup olive oil or vegetable oil, divided
+salt to taste
+1 tablespoon Dijon mustard
+2 tablespoons wine vinegar
+1 tablespoon minced shallot or scallion
+1 small head bibb or Boston lettuce, torn into pieces
+1 bunch arugula, well rinsed, torn into pieces
+1 head Belgian endive, torn into pieces
+1/2 pound green beans, cooked tender-crisp
+1 tablespoon minced fresh basil (optional)
+1 tablespoon minced fresh parsley
+Open cutlets and flatten slightly to even thickness; press
+pepper into both sides of cutlets and place in a shallow
+baking dish.  Add 2 tablespoons Worcestershire sauce; turn
+chicken to coat well.  Cover and refrigerate 1 hour or
+longer. Remove cutlets from marinade; brush with 1
+tablespoon oil and sprinkle lightly with salt.  Grill
+cutlets, uncovered, 5 to 6-inches above medium-hot coals 25
+to 35 minutes or until chicken is cooked through, turning
+occasionally.
+In salad bowl, combine mustard, vinegar and shallot.
+Gradually whisk in remaining oil.  Slice warm cutlets and
+add any meat juices to dressing.  Arrange greens around
+edges of 4 dinner plates.  Toss chicken and beans with
+dressing and mound equal portions in middle of greens.  To
+serve, drizzle salads with any remaining dressing and
+sprinkle with minced herbs.
+PRAIRIE BARBECUED CHICKEN Serves 2-4
+Besides adding flavor, vinegar makes an excellent
+tenderizing agent in this$or any$marinade.
+1/2 cup butter or margarine, melted
+1/2 cup cider vinegar
+1 bottle (15-ounces) ketchup
+1 teaspoon salt or to taste
+1 teaspoon ground pepper
+1 cup water
+1 chicken, cut in half lengthwise
+In a shallow dish combine butter, vinegar, ketchup, salt,
+pepper and water.  Add chicken and turn to coat well; cover
+and refrigerate.  Marinate chicken several hours or
+overnight.  Grill 5 to 6 inches above medium-hot coals for
+35 to 45 minutes or until cooked through.  Baste with
+marinade and turn 3 to 4 times.
+
+PHOTO: "Spring "B" list, 1985, Father's Day Barbecue
+PROVENCAL HERB DRUMSTICKSServes 2-3
+The flavorful combination called "herbes de Provence",
+consisting of basil, thyme, oregano, and other herbs, is
+typically used in marinades in the south of France, where
+grilling is often done over cuttings from grape vines.
+6 chicken drumsticks
+1/2 cup red wine
+1/3 cup water
+1 tablespoon wine vinegar
+2 garlic cloves, minced
+1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried
+1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried
+1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried
+1 bay leaf
+1 tablespoon tomato paste
+2 teaspoons anchovy paste (optional)
+1/2 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1 tablespoon olive oil
+With fork, pierce drumsticks to help seasonings to
+penetrate.  In large bowl, combine remaining ingredients
+except oil; whisk in oil.  Add chicken to marinade; cover
+and refrigerate 1 hour or longer.  Grill drumsticks,
+uncovered, 5 to 6-inches above medium-hot coals 35 to 45
+minutes or until cooked through, turning and basting
+frequently with marinade.
+RUSSIAN GRILLED CORNISHServes 2-3
+For a traditional Russian Cornish, use a heavy iron skillet
+to weight hens while grilling.  Called tabaka-style in
+Russia, pressed chicken is popular because it browns
+quickly and holds its shape well.
+2 fresh Cornish game hens
+6 tablespoons fresh lemon juice
+1 clove garlic, minced
+1 tablespoon vegetable oil
+Kosher salt and pepper to taste
+lemon wedges (optional)
+With poultry shears or sharp knife, cut along both sides of
+backbone and remove.  On flat surface, spread out hens skin
+side up and press down on breast bones to flatten.
+In a dish combine lemon juice and garlic.  Add hens to
+marinade, turning to coat well.  Cover and refrigerate 1
+hour or longer.
+Remove hens from marinade, rub lightly with oil and
+sprinkle with salt and pepper.  Place hens on grill, skin
+side up, and top with a heavy iron skillet or other pan
+filled with 1 pound heat-proof object, to flatten.  Grill,
+5 to 6 inches above medium-hot coals.  After 15 minutes
+turn hens and replace weight.  Continue grilling for
+another 15 to 20 minutes or until hens are well browned and
+cooked through.  To serve, garnish hens with lemon wedges.
+SANTA FE CHICKEN HEROServes 4-5
+Thin-sliced roaster breast couldn't be easier or faster to
+grill for this hearty update of the submarine/hoagy/hero
+sandwich.  This is a complete Tex-Mex meal in one.
+1 roaster thin-sliced boneless breast (1 1/4 pounds) or 4
+skinless, boneless, chicken breast halves butterflied
+1 tablespoon vegetable oil
+Salt and ground pepper to taste
+Cayenne
+Chili powder
+5 to 6 thin slices Monterey Jack cheese with chilies
+5 to 6 slices French or Italian bread
+2 tablespoons melted butter or margarine
+5 to 6 leaves Romaine lettuce
+1 tomato, thinly sliced
+1 avocado, peeled, pitted, sliced and tossed with lemon
+juice
+1/2 cup prepared salsa
+Rub chicken lightly with oil and season with salt, pepper,
+Cayenne and chili powder.  Grill, 5 to 6-inches above
+medium-hot coals about 2 minutes on each side.  Top chicken
+with slices of cheese;  grill 1 to 2 minutes longer or
+until cheese is melted.
+Brush bread with melted butter; grill alongside chicken 1
+to 2 minutes on each side until golden brown.  To serve,
+place a lettuce leaf on each toasted bread slice.  Evenly
+divide chicken, slices of tomato and avocado on top.  Serve
+sandwiches open-faced with salsa.
+SEASONED BARBECUED CHICKENServes 2-4
+This recipe calls for Sauterne wine, which is a fairly
+sweet wine.  You can use another white wine if you can't
+find Sauterne; the results will still be good, just
+different.
+1 chicken, cut in half lengthwise
+1 cup Sauterne wine
+1/2 cup oil
+1/2 cup fresh lemon juice
+1/4 cup soy sauce
+1 tablespoon onion juice
+1 clove garlic, minced
+1/2 teaspoon salt
+1/2 teaspoon ground pepper
+Place chicken in a shallow dish and add remaining
+ingredients.  Turn chicken to coat with marinade.  Cover
+and refrigerate for 3 hours or longer.  Grill chicken 5 to
+6 inches above medium-hot coals for 35 to 45 minutes or
+until cooked through.  Turn and baste with marinade 3 to 4
+times.
+SOY AND SESAME THIGH KEBABSServes 4
+ Thigh meat is a good choice for barbecuing because it's
+naturally juicy and doesn't easily dry out or toughen. If
+you want to grill some vegetables at the same time, reserve
+some of the marinade and baste the vegetables with it. Try
+serving the kebabs over rice.
+4 roaster boneless thigh cutlets
+1 teaspoon minced, fresh ginger or 1/2 teaspoon dried
+2 cloves garlic, minced
+2 tablespoons sesame seeds
+1/3 cup soy sauce
+1 tablespoon white vinegar
+4 tablespoons vegetable oil
+Tabasco, to taste
+Flatten cutlets slightly with a meat pounder.  Cut each
+thigh into 6 or 8 pieces.  In a shallow dish, combine
+remaining ingredients.  Add thigh pieces and toss to coat
+well.  Cover and marinate one hour or longer, refrigerated.
+Thread chicken onto skewers; reserve marinade.  Grill
+kebabs 5 to 6 inches above medium-hot coals for 20 to 30
+minutes until cooked through  Turn and baste often with
+marinade.
+SWEET AND SOUR ROASTER BREASTSServes 3-4
+Boneless roaster breasts grill quickly and make an
+impressive dish for guests.  Because they are skinless,
+they absorb marinades well, but should be turned and basted
+often to keep the meat moist. Without basting, they can
+quickly get dry and tough.
+1 roaster boneless breast
+1/2 cup diced onion
+1/4 cup soy sauce
+2 tablespoons vegetable oil
+2 tablespoons minced fresh ginger
+1/2 cup brown sugar
+1 tablespoon cornstarch
+In a shallow dish, combine onions, soy sauce, oil and
+ginger.  Place chicken in marinade; cover and refrigerate 1
+hour or longer, turning occasionally.
+Drain chicken, reserving marinade.  Grill breasts 5 to 6-
+inches above medium-hot coals 10 to 12 minutes on each side
+or until cooked through.
+Meanwhile, in small saucepan over medium heat, combine
+marinade with sugar and cornstarch; bring to a boil.
+Reduce heat to low; simmer 5 to 6 minutes or until
+thickened.  Baste chicken generously with sauce during last
+10 minutes of cooking time.  To serve, spoon remaining
+sauce over chicken.
+SWEET AND SOUR DRUMSTICKS
+Chicken drumsticks are wonderfully tasty to eat by hand at
+all outdoor functions.  And as a matter of fact, if you've
+ever wondered about the etiquette of eating chicken with
+your fingers, Frank says, "When in doubt, do!"
+3/4 cup apricot preserves
+3/4 cup chili sauce
+1/3 cup brown sugar
+1/4 cup red wine vinegar
+2 tablespoons vegetable oil
+2 tablespoons grated onion
+1 tablespoon fresh grated orange rind
+2 tablespoons fresh orange juice
+12 chicken drumsticks
+In a large measuring cup combine all ingredients except for
+chicken. Reserve half of sauce to serve with cooked
+chicken.  Brush remaining sauce over legs and grill 5 to 6
+inches above medium-hot coals for 25 to 30 minutes until
+cooked through. Turn and baste with sauce 2 to 3 times.
+Transfer to serving dish and serve with remaining sauce.
+SYRIAN GRILLED BREASTServes 4
+I like pistachios in recipes because they are relatively
+low in saturated fats and they're also lower in calories
+than most other nuts.  Weight Watchers International
+endorses pistachios for just this reason.
+1 roaster boneless breast or 1 roaster thin-sliced boneless
+breast
+2 tablespoons fresh lemon juice
+1/4 cup olive oil
+1 tablespoon fresh mint or 1 teaspoon dried
+1 small clove garlic, minced
+salt and ground pepper to taste
+1/2 cup chopped pistachios
+Cut breast pieces in half, removing tenderloin pieces.
+Place pieces, including tenderloin pieces, between sheets
+of plastic wrap and pound to 1/4" thickness to form
+cutlets. Or use the already sliced roaster breast and skip
+the cutting and pounding. In a shallow dish combine lemon
+juice, olive oil, mint, garlic, salt and pepper.  Add
+chicken to marinade.  Cover and refrigerate for 1 hour or
+longer, turning occasionally.  Grill cutlets 4 to 5 inches
+above medium-hot coals for 2 to 3 minutes per side until
+cooked through, brushing often with the marinade.  Sprinkle
+with pistachios before serving.
+SZECHUAN WINGSServes 4
+When you buy wings for these recipes, if they come from
+Perdue, the odds are that they won't have any tiny hairs on
+them. That's actually a considerable engineering feat.  In
+theory the singeing machines at the processing plants
+should burn the little hairs off, but in practice, the
+birds are wet by the time they get to the singeing machines
+and the hairs can be stuck down so the flame doesn't reach
+them.  Seeing this, Frank told the engineers at the
+processing plant, "You know when you wash your hands in the
+men's room and they have those hot air driers?  Design one
+that's got an engine like a 747 and we'll hit the wing with
+that and dry the hairs so they'll stand up."  The idea
+worked, but not completely.  After the initial effort, the
+machines still missed one or two hairs. For research into
+the solution to this minor detail, the company has spent
+more than $100,000 over the years.
+24 chicken wings
+3 tablespoons soy sauce
+3 tablespoons chili sauce
+3 tablespoons white vinegar
+1 tablespoon vegetable oil
+1 tablespoon minced fresh ginger
+1 tablespoon sugar
+1 tablespoon crushed red pepper (less if you don't like it
+hot)
+salt to taste
+Fold wing tips behind tip of large joints to form
+triangles.  In large bowl, combine soy sauce and remaining
+ingredients.  Place wings in marinade; cover and
+refrigerate 1 hour or longer.
+  Grill wingettes, 5 to 6-inches above medium-hot coals 15
+to 20 minutes or until cooked through.  Turn and baste
+frequently with marinade.
+TEXAS TWISTER BARBECUED CUTLETSServes 4
+There are a number of tips for keeping brown sugar soft. My
+stepdaughter, Sandy Spedden, recommends adding a slice of
+fresh apple to the box once you've opened it. Close the box
+with the apple slice inside, and put in a sealed plastic
+bag.
+4 roaster boneless thigh cutlets
+1 tablespoon vegetable oil
+salt and Cayenne pepper to taste
+1 clove garlic, minced
+1/4 teaspoon ground cumin
+1 tablespoon brown sugar
+1/2 cup ketchup
+1/4 cup cider vinegar
+1/8 to 1/4 teaspoon Tabasco, to taste
+Flatten cutlets slightly with a meat pounder.  Rub lightly
+with vegetable oil and sprinkle with salt and Cayenne
+pepper.  In a small mixing bowl, combine garlic, cumin,
+brown sugar, ketchup, vinegar and Tabasco.  Grill cutlets 4
+to 5 inches above medium-hot coals for 15 to 20 minutes
+until cooked through.  Turn and baste 2 to 3 times with
+sauce.
+NOTE TO PERSON WHO LAYS OUT THE BOOK: CAN WE HAVE THE
+MARINADES AND BASTING SAUCES ON A SEPARATE PAGE, PROBABLY
+AT THE BEGINNING OF THE CHAPTER?
+MARINADES AND BASTES
+Basting has no tenderizing qualities, but it does add a
+special flavor to poultry.  Marinating for half an hour or
+more will enhance both flavor and tenderness.
+BEER MARINADEMakes about 2 cups
+3 tablespoons spicy brown mustard
+3 tablespoons brown sugar
+3 tablespoons vegetable oil
+1 tablespoon Worcestershire sauce
+1 teaspoon Tabasco
+1 teaspoon salt or to taste
+1/2 teaspoon ground pepper.
+1 can (12-ounces) beer
+1 extra large onion, peeled and sliced into rings
+In large, shallow baking dish, combine first 7 ingredients;
+stir in beer.  Add onion and 4 to 6 pounds chicken to
+marinade.  Cover and refrigerate 1 hour or longer, turning
+occasionally.  To grill, drain poultry and use marinade for
+basting.  Onion rings may be grilled 2 to 3 minutes per
+side and served with poultry.
+CHUTNEY BARBECUE SAUCEMakes about 1-1/2 cups
+You'll get a deeply browned chicken with this recipe.
+1 jar (8-1/2-ounces) mango chutney
+1/3 cup wine vinegar
+1 tablespoon spicy brown mustard
+1 tablespoon brown sugar
+1/4 teaspoon Cayenne pepper
+In small bowl, combine all ingredients.  Use as basting
+sauce for grilling 4 to 5 pounds of chicken during last 10
+to 15 minutes cooking.  Lightly oil poultry before cooking,
+and turn often to avoid burning.
+FIREHOUSE BARBECUE SAUCEMakes about 3 cups
+This barbecue recipe was developed by Robert Baker of
+Cornell University in 1946, then published by New York's
+state Extension Service with directions for quantity
+grilling.  Dr. Baker's updated version of the recipe is
+somewhat lower in salt.  You can refrigerate the extra
+sauce for several weeks.
+1 egg
+1 cup vegetable oil
+1 cup cider vinegar
+3 tablespoons salt or to taste
+1 tablespoon poultry seasoning
+1/2 teaspoon ground pepper
+In blender or medium-sized bowl, blend or beat egg.  Add
+oil and beat again.  Stir in remaining ingredients.  Use as
+a basting sauce for grilling 8 to 10 pounds of chicken,
+basting frequently.  For milder, less salty flavor, baste
+less often.
+ORIENTAL MARINADEMakes about 1 cup
+If you're using this marinade for kabobs, avoid a sticky
+cleanup by using disposable wooden skewers; to prevent
+burning, soak skewers in water for 30 minutes before use.
+3/4 cup pineapple juice
+1/4 cup soy sauce
+3 tablespoons peanut or vegetable oil
+2 tablespoons minced fresh ginger
+1 tablespoon brown sugar
+2 to 3 garlic cloves, minced
+1/2 teaspoon crushed red pepper (optional)
+1/2 teaspoon salt or to taste
+In wide, shallow bowl, combine all ingredients.  Add 3 to 4
+pounds chicken  to marinade; cover and refrigerate 1 hour
+or longer, turning occasionally.  To grill, drain poultry
+and use marinade for basting.
+TRADITIONAL BARBECUE SAUCEMakes 1-1/2 cups
+Barbecue sauces differ from marinades in how they are used.
+A marinade is used to flavor meat before cooking and for
+basting during grilling.  Barbecue sauces are used for
+basting during cooking and are frequently re-cooked and
+later served as a sauce at the table.
+1 cup chili sauce
+1/2 cup brown sugar
+1/4 cup vegetable oil
+2 tablespoons cider vinegar
+2 tablespoons soy sauce
+1 tablespoon spicy brown mustard
+1-1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried
+1 to 1-1/2 teaspoons liquid smoke (optional, but I
+recommend it, if you can        find it.)
+In small bowl, combine all ingredients.  Use as basting
+sauce for grilling 4 to 5 pounds chicken during last 10 to
+15 minutes of cooking.  Turn poultry often to avoid
+scorching.
+WINE AND GARLIC MARINADEMakes about 1-1/4 cups
+1 cup dry white wine
+1/4 cup olive oil
+6 to 8 garlic cloves, minced
+3 lemon slices
+1 tablespoon minced, fresh thyme or 1 teaspoon dried
+1 tablespoon minced, fresh basil, or 1 teaspoon dried
+1 teaspoon salt or to taste
+1 bay leaf (optional)
+1/2 teaspoon ground pepper
+In wide, shallow bowl, combine all ingredients.  Add 3 to 4
+pounds chicken to marinade; cover and refrigerate 1 hour or
+longer, turning occasionally.  Grill poultry and use
+marinade for basting.
+
+
+
+
+
+CHAPTER SIX CHICKEN FOR CROWDS
+
+
+Do you have a wedding coming up?  A school reunion?
+Or you just want to have the crowd over?  Well guess what!
+I recommend chicken for the menu!  Seriously, it's a good
+choice because it's on almost everyone's diet, most people
+like it, and it's probably the most economical main course
+that can be served to crowds.
+
+Frank and I both enjoy entertaining.  There are many
+months in the year when we entertain 50 associates (that's
+the term used at Perdue Farms for employees) each week, and
+at Christmas time, it has gotten up to 300 in a week.
+
+People who know that Frank and I entertain a lot
+sometimes ask why I don't have the parties catered.  The
+fact is, I don't want to hire somebody to do what I enjoy
+doing anyway.
+
+Besides, it wouldn't fit in with our lifestyle to have
+catered affairs.  Frank is actually a frugal and down-to-
+earth man. He travels economy class, is careful to turn the
+lights off when we leave the house, and before we married,
+he cooked for himself and washed his own dishes.  (Now I do
+it.) It's a real compliment when Frank says that someone is
+"tight as the bark on an oak tree."
+
+Still, I know we're all busy, so I'm in favor of any
+shortcuts that help save time even if they cost a little
+extra. And yet, as a former New England Yankee, I am always
+in favor of spending money carefully. Here are some of the
+tips that I've learned that may help you, whether you're
+cooking for eight or a hundred:
+
+_Plan a simple menu with everything done in advance,
+except simple heating or reheating.  Most cookbooks suggest
+that you have only a few dishes that require last minute
+work, but I don't want the hassle of worrying about any;
+I've found that last minute things always come up, and it's
+wonderful to know that they're not going to upset your
+schedule or leave you in a state of frazzlement.  In my own
+case, I'm always working harder the day before the party
+than the day of the party.
+
+_Check that you've got refrigerator or freezer space
+for all perishables.
+
+_Check that you have the pots and pans and storage
+containers for the foods you'll be preparing.
+
+_Write a detailed schedule for yourself including the
+menu and shopping list.  I like to have a copy of the menu
+visible on my refrigerator, partly because it gives me
+confidence as I check off each dish as it's completed, but
+mostly because I remember one party when I forgot a dish
+that I had cooked and was faced with leftover string beans
+for thirty.
+
+_This tip has nothing to do with poultry, but it's
+worked so well for me I'll share it anyway. When the
+occasion is special enough so that you're using a florist,
+(a wedding? an anniversary?) your flower budget will go
+further if you'll  call the florist a week ahead and tell
+him or her your color scheme and what you're willing to
+spend. The florist will know which flowers are in over
+supply and therefore a bargain, and given a week, he or she
+will have the time to place an order with the wholesaler
+for the ones which are a good buy. You won't necessarily
+spend less, but you're likely to get considerably more for
+your money.
+
+_Keep food safety in mind as you work.  Keep
+perishable food, such as chicken, in the refrigerator
+except when you're working with it.  Prepare food in
+batches and have out only what you're using. When
+refrigerating foods, have them in small enough batches so
+that they'll cool quickly.
+
+_If you're serving wine, make it white wine rather
+than red wine. I say that not because white wine is
+supposed to go with chicken (some of the more robust
+recipes for chicken go beautifully with red wine), but
+because white wine is less of a menace to your carpets.
+
+_If it's a buffet and people will be balancing plates
+on their laps, serve foods that are already bite-sized and
+that don't require cutting with a knife and fork.
+
+_Just because you're not having it catered doesn't
+mean you have to do it all yourself.  If you're near a
+college campus, see if the food service people at the
+student cafeteria would be willing to make the vegetables
+or other side dishes.  Also, check the cafeteria at a local
+factory or processing plant. Sometimes these people will
+moonlight and make large batches of your favorite recipe
+for you.  They've got the equipment, and in my experience,
+they're pleased to have the extra income.  Also, they're
+frequently less expensive than restaurants and they're apt
+to be much, much less expensive than a caterer.
+
+_A crowd seldom consumes more than 3-ounces of cooked
+protein total, per person, and that includes whatever
+protein is part of the appetizers as well as the main
+course.  However, I usually have closer to 4-ounces per
+person available, just for "sociable security." If you plan
+on just under 4-ounces each, you'll almost certainly have
+leftovers, but at least you won't run out.  Another way of
+calculating is that a breast and a wing per person will
+insure that you'll have more than enough. (Adjust this
+depending on whether you're entertaining toddlers or
+professional football players or$the biggest eaters$older
+teenage boys.) Also, keep in mind how much else you're
+serving.  At our parties, I've seen that I'll always have
+some leftovers if I allow a half cup serving per person for
+each of the following: starches, vegetables, and salad,
+plus a serving and a quarter of bread.  That's assuming
+that there have been a couple of small appetizers before,
+and that the main course will be followed by dessert.
+
+_When you're multiplying recipes, keep in mind that
+cooking times may be different if you change the recipe
+size. A larger amount of food may take longer to cook; a
+smaller amount may be overcooked in the same time.
+ILLUSTRATION: ORIENTAL MINI DRUMSTICKS FROM CHICKEN WINGS
+CURRIED CHICKEN FROM BONELESS BREAST
+SANTA FE CHICKEN OR BONELESS THIGHS
+PHOTO OF ALL THREE IN FILES
+PHOTO:  Chicken "nibbles" just right for... - 6
+DIPS AND SPREADS - 5
+CHICKEN "NIBBLES" TAKE THE HEAT OUT OF SUMMER ENTERTAINING
+Summer parties come in all shapes and sizes.  Some are
+small and happen on the spur of the moment.  Others are
+great boisterous affairs that roll across the lawn or down
+the beach.  They're fun.  They're happy.  They also can be
+lots of work, but one of the nicest shortcuts I know is the
+pre-cooked nuggets, tenders, or wings.  Straight from the
+package or warmed for serving, they're extra tasty dunked
+into a quick dip.  I sometimes have an assortment of store-
+bought mustards available, each in a pretty dish.  Or, when
+there's more time, I'd use one of these Perdue recipes for
+dips.
+COOL AND CREAMY AVOCADO DIPMakes about 1-1/
+
+Home economist Pat Cobe developed many of the dips for
+Perdue.  I asked her how she got her ideas, and learned
+that when composing a recipe she starts out by imagining
+all the dips she's sampled at restaurants or food
+conventions or parties, or ones she's read about in
+magazines and cookbooks. Then in her imagination, she puts
+together the best ideas from all of them.  As she sorts
+these ideas around in her mind, she'll come up with
+something new, and then she'll test it. Of all the ones she
+thinks of, the only ones that she would consider actually
+recommending to Perdue, would have to meet her criteria of
+being "real food for real people."  Like this one.
+4 cups
+1 ripe avocado, peeled and seed removed
+1/4 cup chopped scallions
+1 tablespoon lime or lemon juice
+1/2 teaspoon salt or to taste
+1/2 cup sour cream
+In small bowl with fork, mash avocado.  Add green
+scallions, lime juice and salt; blend well.  Stir in sour
+cream.  Serve immediately or refrigerate until ready to
+serve.
+CREOLE DIPMakes about 1 cup
+2/3 cup bottled chili sauce
+1 tablespoon prepared horseradish (optional)
+1 tablespoon Worcestershire sauce
+1 tablespoon minced fresh parsley
+1 tablespoon minced scallion
+1 tablespoon minced celery
+In small bowl, combine all ingredients.  If time allows,
+let stand at room temperature 1 hour for flavors to blend.
+GARLICKY SWEET-SOUR DIPMakes 3/4 cup
+2/3 cup packed brown sugar
+1/3 cup chicken broth
+1 tablespoon soy sauce
+1 clove garlic, minced
+2 tablespoons cider vinegar
+1 tablespoon cornstarch
+In small saucepan, combine brown sugar, broth, soy sauce
+and garlic; mix well.  In cup, blend vinegar and cornstarch
+until smooth; stir into saucepan and place over medium
+heat.  Bring to a boil; cook 3 to 5 minutes until mixture
+thickens and becomes slightly reduced, stirring frequently.
+Serve warm or at room temperature.
+MEXICALI CHEESE DIPMakes about 2 cups
+1 can (11-ounces) condensed Cheddar cheese soup
+1 cup shredded Monterey Jack cheese with Jalapeno peppers
+1/2 teaspoon ground cumin
+1/2 cup sour cream
+1/4 cup chopped pimentos or tomatoes
+Tabasco (optional)
+In small saucepan, combine undiluted soup, shredded cheese
+and cumin.  Place over low heat and cook until cheese is
+completely melted, stirring constantly.  Remove from heat;
+stir in sour cream, pimentos and hot pepper sauce to taste,
+if desired.  To serve, keep warm in fondue pot, chafing
+dish or heatproof bowl set on warming tray.
+RED PEPPER DIPMakes about 1-1/3 cups
+1 jar (7-ounces) roasted red peppers, drained
+1 clove garlic, quartered
+1/2 teaspoon ground cumin
+1 cup plain lowfat yogurt
+In blender or food processor, puree red peppers, garlic and
+cumin.  Add yogurt; blend or process a few seconds just
+until mixed.  Chill several hours or overnight to blend
+flavors.
+SPICY CRANBERRY - ORANGE DIPMakes about 1 cup
+1 cup prepared cranberry sauce
+2 tablespoons fresh orange juice
+1 tablespoon port or Marsala wine (optional)
+1 tablespoon fresh lemon juice
+3/4 teaspoon dry mustard
+1/2 teaspoon ground ginger
+In blender or food processor, puree all ingredients.  If
+time allows, let stand at room temperature 1 hour for
+flavors to blend.
+APPETIZERS - 14
+CHICKEN COCKTAIL PUFFS Makes 36 puffs
+The cocktail puff is great when stuffed with chicken.  I
+sometimes keep these puffs, unfilled, in the freezer to
+have available when I need something on short notice.  You
+don't need to thaw them before stuffing.
+Cocktail Puffs
+1/4 cup water
+3 tablespoons butter or margarine
+1/8 teaspoon salt
+1/4 cup flour
+1 egg, unbeaten
+1/4 cup grated Swiss cheese
+Preheat oven to 350oF.  In a saucepan over medium heat,
+heat butter in water until melted.  Add salt and flour all
+at once and stir vigorously until ball forms in center of
+pan.  Remove from heat and let stand 5 minutes.  Add egg
+and beat until smooth, add cheese.  Mixture should be very
+stiff. Drop by teaspoonful on baking sheet and bake for
+about 40 minutes or until surface is free from beads of
+moisture.  Turn off oven and prop door open slightly by
+putting a pot holder in the crack.  Allow puffs to cool in
+oven.  Slice crosswise for stuffing.
+Filling
+2 cups cooked chicken, minced
+1/4 cup minced celery
+3 tablespoons minced canned pimento
+2 tablespoons fresh lemon juice
+1 tablespoon finely chopped onion
+1 tablespoon minced fresh tarragon or basil
+1/4 cup mayonnaise or salad dressing
+1/2 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+In a mixing bowl combine chicken, celery, pimento, lemon
+juice, onion and tarragon lightly with mayonnaise.  Season
+with salt and pepper.  Fill each puff with about 2
+teaspoons of filling.
+CHICKEN FRANK CARAWAY & KRAUT ROLL-UPSMakes about 64
+You can reheat the "Roll-Ups" by toasting briefly under the
+broiler after slicing.
+2 tubes (10-ounces each) refrigerated white dinner loaf
+2 tablespoons German-style mustard
+1 can (7-ounces) sauerkraut, drained
+1 egg, beaten, for glaze
+8 chicken franks
+4 tablespoons caraway seeds
+Preheat oven to 350F.  Meanwhile, gently unroll loaf into
+a 12-inch square, pinching slashed portions together to
+seal.  With sharp knife, cut dough into quarters.  Spread
+each piece of dough with mustard and a thin layer of
+sauerkraut to within 1/2 inch of edge.  Brush edge lightly
+with egg.  Place a frank on left side of 1 piece of dough
+and roll up tightly.  Place roll, seam side down, on a
+greased baking sheet.  Repeat with remaining franks and
+dough.  Brush rolls with egg and sprinkle with caraway
+seeds.
+Bake for 15 minutes until golden brown.  Remove rolls to a
+cutting board and allow to cool several minutes.  With
+serrated knife, slice each roll into 8 small "roll-ups."
+Serve immediately.
+CHICKEN LIVER LOVERLIESMakes 50 puffs
+It's not quite a cookie.  It's not quite a puff.  It's not
+quite a fritter.  It's just something very special.
+12 chicken livers (about 1 lb.)
+3/4 cup butter or margarine, divided
+1 cup water
+1 cup flour
+4 eggs, unbeaten
+1 envelope (1-3/8 oz.) dehydrated onion soup mix.
+In a large skillet over medium heat, melt 1/4 cup butter.  Add
+chicken livers and saute for 6 to 8 minutes; chop finely.
+In a saucepan over medium heat, melt remaining butter with
+water.  Add flour all at once and stir vigorously until
+ball forms in center of pan.  Add eggs, one at a time,
+beating after each egg.  Stir in livers and soup mix.
+Preheat oven to 375oF.  Drop by teaspoonful on baking sheet
+and bake for 25 to 30 minutes until puffed and golden
+brown.
+CHICKEN LIVER PATE  Makes 12
+I like this on rye crackers.
+12 chicken livers (about 1 lb.)
+1/2 cup butter or margarine
+1 medium onion, finely chopped
+4 eggs, hard cooked
+1/2 teaspoon Tabasco
+In a large skillet over medium heat, melt butter.  Add
+livers and onions and saute for 8 to 10 minutes.  Put all
+ingredients in blender or food processor and blend until
+smooth.
+CHICKEN PARTY SANDWICH FILLINGMakes approximately 50
+Try using different shaped cookie cutters or use different
+colors of bread.  It's nice on open sandwiches--garnished
+with an olive slice or a lemon sliver.
+1 cup cooked, ground chicken
+1/2 teaspoon salt or to taste
+1/4 cup mayonnaise or salad dressing
+2 tablespoons fresh lemon juice
+2 tablespoons milk
+1 teaspoon sugar
+In a bowl combine all ingredients.  Spread on bread or
+salted crackers.
+CHICKEN QUICHE  Makes 32 narrow wedges
+For an attractive and professional presentation, make
+miniature quiches by lining the inside bottom of your
+muffin pans with pie dough, forming little tart shells.
+Then add the filling. I see a lot of these at Washington
+parties.
+1 tablespoon butter or margarine, softened
+2 pie shells (approximately 9")
+1 cup cooked chicken cut in small pieces
+1 cup grated Swiss cheese
+12 slices crisp, cooked bacon, crumbled
+4 eggs, slightly beaten
+2 cups heavy cream
+1/2 teaspoon salt or to taste
+1/8 teaspoon nutmeg
+1/8 teaspoon sugar
+1/8 teaspoon Cayenne pepper
+1/8 teaspoon ground pepper
+Preheat oven to 425oF.  Rub butter or margarine on pie
+shells.  Put chicken, grated cheese and bacon in pie
+shells.  In a mixing bowl combine all remaining ingredients
+and pour into shells.  Bake for 15 minutes.  Reduce heat to
+300oF and bake 40 minutes longer.  Cut in narrow pie wedges
+for serving.
+PHOTO:  A storybook reception - garden dining on Chicken...
+- 6
+
+
+CURRIED CHICKEN AND FRUIT KEBABS WITH YOGURT SAUCE        Makes 25-30
+
+Be sure to look at the accompanying illustration.  This
+looks good as well as tastes good.
+1 roaster boneless breast
+2 tablespoons curry powder
+1/4 teaspoon salt or to taste
+1 tablespoon vegetable oil
+1 can (20-ounces) pineapple chunks, well drained
+1/2 pound (about 60) seedless grapes
+60 cocktail toothpicks
+Yogurt Sauce in Zucchini Cups (recipe follows)
+Cut breast into 50 to 60 bite-sized chunks.  Place chicken
+chunks in large bowl; add curry powder and salt; toss
+together.  In a large, heavy non-stick skillet over medium
+heat, heat oil.  Add curried chicken chunks; reduce heat to
+low and saute for 10 minutes, turning to cook all sides.
+Cover and remove from heat; cool.
+Thread cooled chicken onto toothpicks with a chunk of
+pineapple and a grape.  Serve with Yogurt Sauce as dip.
+YOGURT SAUCE IN ZUCCHINI CUPS for Curried Chicken and Fruit
+Kebabs
+1 container (16-ounces) plain yogurt
+3 tablespoons honey
+2 tablespoons minced fresh coriander
+  (also called cilantro or Chinese parsley) or 1/2 teaspoon
+ground coriander   seed
+1 teaspoon ground ginger
+1 tablespoon fresh lemon juice
+4 or 5 medium-sized zucchini, optional
+In medium-sized bowl, combine yogurt, honey, coriander,
+ginger and lemon juice.  If desired, spoon into individual
+zucchini cups for each guest.  To make cups, cut each
+zucchini crosswise into 6 equal pieces.  Use a melon baller
+to scoop out centers from one end of each piece.
+
+ORIENTAL MINI DRUMSTICKSMakes about 54
+If the honey you're planning on using for this recipe has
+been around awhile and crystallized, you can re-liquify it
+by heating the opened jar gently in hot water.  You can do
+the same thing in the microwave, but do it at low power and
+take the honey out as soon as it's become liquid again.
+Don't heat the honey for longer than it takes to re-
+liquify; you would lose some of the delicate flavor.
+30 chicken wings
+1 bottle (5-ounces) teriyaki sauce
+1/4 cup peanut or vegetable oil
+1/4 cup honey
+1 tablespoon white vinegar
+1 teaspoon ground ginger
+2 cups lightly toasted, finely-chopped peanuts or pecans
+With sharp, kitchen knife, divide wings into three
+sections, cutting between joints -- not bone.  Reserve
+first and middle joints for mini drumsticks; set wing tips
+aside for stock or another use.
+To make mini drums from the first joint:  Using a small
+sharp knife, cut around the narrower end to loosen meat.
+Then, use knife blade to gently scrape meat down toward the
+larger, knobby end of bone, turning meat inside out.  To
+make mini drums from middle joints:  Cut around the
+narrower end; cut tendons away and loosen meat.  Then use
+knife blade to gently scrape meat along both bones toward
+the larger end.  Pull out smaller bone, detaching with
+knife if necessary.  Turn meat inside out around knob of
+remaining bone.
+In large bowl, combine teriyaki sauce, oil, honey, vinegar
+and ginger; mix well.  Add chicken and coat well.  Cover
+and marinate overnight in refrigerator.  Preheat oven to
+3250F.  Grease 2 large baking sheets with sides; arrange
+chicken on baking sheets.  Bake for 35 minutes or until
+cooked through.  Remove and roll in chopped nuts.  Serve
+hot or at room temperature.
+
+SANTA FE CHICKEN QUESADILLAS (Kay sa diyas)Makes about 64
+If you want to make this way ahead of time, you can cool
+and then freeze the ungarnished quesadilla wedges between
+layers of aluminum foil.  Reheat in preheated 3000F oven
+for 20 minutes and then add the garnish.
+4 roaster boneless thigh cutlets
+2 cloves garlic
+2 teaspoons ground cumin
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+2 tablespoons vegetable oil
+2 cans (4-ounces each) chopped mild green chilies
+1 minced, canned or fresh Jalapeno pepper (optional)
+16 flour tortillas (8 inches each)
+8 tablespoons minced fresh coriander (also called cilantro
+or Chinese parsley),    optional
+1 pound Monterey Jack or Cheddar cheese, grated
+Mexican salsa or slivers of avocado sprinkled with lemon
+juice,
+chopped tomato, and coriander sprigs
+Cut each thigh into 4 pieces.  In container of food
+processor fitted with steel blade, finely mince garlic.
+Gradually add chicken pieces, cumin, salt and pepper; grind
+to a fine texture.
+ In a large heavy, non-stick skillet, heat oil.  Add ground
+chicken mixture and cook over medium heat, stirring often.
+Cook for 8 to 10 minutes or until meat is no longer pink.
+Preheat oven to 3000F.  Drain chilies and add to cooked
+chicken.  Place 8 tortillas on 2 large baking sheets and
+brush lightly with water.  Divide chicken mixture among the
+8 tortillas, spreading a thin layer almost to the edges.
+Sprinkle with chopped coriander and grated cheese; top with
+remaining tortillas, pressing down edges to seal.  Brush
+lightly with water and bake for 15 minutes.  Remove from
+oven and cut each quesadilla into 8 wedges.  If desired,
+serve with Mexican salsa or top with avocado, tomato and
+coriander.
+SHERRY FRIED CHICKEN LIVERS  Makes 12
+I know people who didn't think they could lik think they
+could like chicken livers who are won over when the flavor
+of sherry wine is added.
+12 chicken livers (about 1 lb.)
+2 tablespoons butter or margarine
+1 1/2 teaspoons salt or to taste
+1/4 teaspoon ground pepper
+1/2 cup dry sherry
+In a large skillet over medium heat, melt butter.  Add
+chicken livers and saute for 6 to 8 minutes.  Sprinkle with
+salt and pepper.   Add sherry, cover, and simmer 5 minutes
+longer or until cooked through.  Serve on toothpicks.
+
+BLUE CHEESE CHICKEN SPREADMakes about 40
+Although I usually prefer fresh products to canned ones, in
+this case I recommend using canned pineapple. Fresh
+pineapple has an unusual characteristic that's worth
+knowing. It contains the enzyme bromelin which breaks down
+protein.  The blue cheese in this recipe is rich in protein
+and fresh pineapple would not work well with it, unless you
+added it just before serving so the bromelin doesn't have a
+chance to break down the proteins and give it an off-
+flavor. Canned pineapple, on the other hand, doesn't have
+enough active bromelin to cause a problem.
+Makes approx. 40 party sandwiches (1 tablespoon per
+sandwich)
+1 cup cooked, ground chicken
+1 jar (5 oz.) blue cheese spread
+1/2 cup drained, crushed pineapple
+1/2 cup chopped almonds, lightly toasted
+Salt and ground pepper to taste
+In a bowl combine chicken with remaining ingredients.  Use
+as filling for party sandwiches.
+MAIN COURSES - 7
+CHICKEN CORDON BLEU FOR A CROWD Serves 15-20
+There are many recipes for Chicken Cordon Bleu, but I like
+this one because you can do everything the day before.
+Reheat it in the microwave.  Don't, however, freeze it.
+Fried foods tend to get a "warmed over" taste after
+freezing.  Also, don't hold it in the refrigerator for
+longer than a day.
+And finally, when reheating it in the microwave, be sure to
+rotate it several times so that you don't have uneven
+warming. (Rotating the food in the oven performs the same
+function as stirring a pot. If you don't rotate it, you
+risk having some parts overcooked$and overcooked chicken is
+tough chicken.)
+20 boneless, skinless chicken breast halves
+1 cup butter or margarine, melted
+1/3 cup minced, fresh parsley
+20 slices Canadian bacon or ham
+20 slices sharp or Swiss cheese
+3 eggs, beaten
+2 cups bread crumbs
+Slice each breast half almost in half lengthwise and then
+open like the wings of a butterfly. Brush with melted
+butter  and sprinkle with parsley.  Place slice of bacon or
+ham and slice of cheese on each chicken breast, folding to
+fit.  Roll, jelly-roll fashion, and secure with toothpicks.
+Dip in beaten eggs and roll in bread crumbs.  Fry in deep
+fat at 350oF for 12 to 15 minutes or until golden brown and
+cooked through..  Remove toothpicks before serving. Keep
+warm in a preheated 325oF if serving within 30 minutes or
+reheat in a preheated 350oF for 10 to 15 minutes.
+CHICKEN SALAD HAWAIIANServes 12-15
+This recipe is good for a summer lunch.  You should keep it
+cold until serving, but contrary to popular belief,
+mayonnaise itself isn't particularly dangerous from a food
+safety point of view.  Mayonnaise in its usual commercial
+formulations is acid enough to be mildly protective against
+harmful microorganisms.  But it's not protective enough, so
+don't take chances and do keep this refrigerated until you
+need it.
+6 cups cooked chicken, cut in chunks
+1-1/2 cups mayonnaise or salad dressing
+2 cups chopped celery
+2 tablespoons soy sauce
+1 can (#2 size or 2 1/2 cups) pineapple tidbits, drained
+1/2 cup slivered almonds, lightly toasted, divided
+In a large mixing bowl combine chicken, mayonnaise, celery
+and soy sauce.  Gently fold in pineapple and half of almond
+slivers.  Serve salad on a platter lined with lettuce
+leaves.  Garnish with remaining almonds.
+CREAMED CHICKEN VICTORIAServes 10-12
+This is a good buffet dish because your guests don't have
+to cut anything while balancing their dinner plates on
+their laps. I've expanded it to feed as many as 60 people,
+and it always draws raves.  As an additional bonus, it's at
+least as good the next day for leftovers.  You may find, as
+I have, that it's easier to add the flour right after
+sauteing the mushrooms and skip sauteing the chicken.  You
+can also use leftover chicken and skip cooking the roaster
+breasts; I've done it and it works just fine. The original
+recipe called for twice as much mustard. If you like your
+foods quite spicy, you may want to use the four teaspoons
+of mustard that the original recipe called for.
+2 whole roaster breasts, 2-1/2 to 3 pounds each
+8 cups chicken broth
+1/2 cup butter or margarine
+1 pound fresh mushrooms, sliced
+1/2 cup flour
+2 teaspoons dry mustard
+salt to taste, depending on saltiness of the broth
+1/2 teaspoon Cayenne pepper or to taste
+2 cups light cream or half and half
+1 cup dry sherry
+1/4 cup grated Parmesan cheese
+1/4 cup minced fresh parsley
+Puffed Pastry Hearts (recipe follows) or toast points
+In 4-quart Dutch oven or large, deep skillet over high
+heat, bring chicken broth to a boil.  Add roaster breasts
+and enough water to cover, if necessary.  Reduce heat to
+low; simmer for 70 minutes.  Cool breasts in broth.  Remove
+and cut into 1/2-inch dice; discard bones and skin.
+Reserve 2 cups broth for recipe; save remainder for another
+use.
+In same Dutch oven or skillet over medium-high heat, melt
+butter; add mushrooms and saute 30 seconds.  Add diced
+chicken and saute 30 seconds longer.  Stir in flour,
+seasonings, 2 cups reserved broth and cream; bring to a
+simmer.  Reduce heat to low and simmer 5 minutes, stirring
+frequently.  Add sherry, Parmesan cheese and parsley.
+Simmer 1 minute longer.  Serve chicken with Puff Pastry
+Hearts or toast points.
+PUFF PASTRY HEARTS to go with Chicken Victoria
+You can bake the Puff Pastry Hearts 1 or 2 days in advance.
+Store thoroughly-cooled hearts in an airtight container.
+1 package (17-1/2-ounces) frozen puff pastry
+1 3-inch heart-shaped cookie cutter
+1 whole egg beaten with 1 tablespoon water
+Defrost pastry 20 minutes at room temperature.  Preheat
+oven to 375F.  Open one sheet at a time onto a lightly-
+floured board.  Cut hearts from pastry and place on two
+dampened cookie sheets.  Pierce hearts with tines of a
+fork.  Then, using the back of a small knife, decorate tops
+and edges.  Brush tops lightly with egg wash.  Bake 20
+minutes or until golden.
+
+CURRIED CHICKEN RAJServes 10-12
+This is another dish that works well for a buffet. It's
+easy to serve and easy to eat since the guests don't need
+to cut anything.
+2 whole roaster breasts 2 and 1/2 to 3 pounds each
+1/2 cup butter or margarine
+8 cups chicken broth
+3/4 cup raisins
+1/4 cup curry powder
+1/2 cup flour
+1-1/4 teaspoons salt or to taste
+1/4 teaspoon Cayenne pepper or to taste
+1/4 teaspoon ground pepper
+2 cups light cream or half and half
+1/4 cup minced fresh parsley
+Puffed Pastry Hearts
+(see recipe) or toast points
+Chutney, slivered toasted almonds, other condiments,
+optional
+In 4-quart Dutch oven or large, deep skillet over high
+heat, bring chicken broth to a boil.  Add roaster breasts
+and enough water to cover, if necessary.  Reduce heat to
+low; simmer chicken for 70 minutes.  Cool chicken in broth.
+Remove meat and cut into 1/2-inch cubes; discard skin and
+bones.  Reserve 3 cups broth for recipe; save remainder for
+another use.
+In same Dutch oven or skillet over medium-high heat, melt
+butter, stir in chicken, raisins, and curry powder; saute
+for 1 minute.  Stir in flour, seasonings, reserved 3 cups
+broth, and cream; bring to a simmer.  Reduce heat to low
+and simmer 5 minutes, stirring frequently.  Stir in
+parsley.  Serve chicken with Puff Pastry Hearts or toast
+points, accompanied by chutney, toasted almonds, or other
+condiments, if desired.
+
+JUST PLAIN BARBECUED CHICKEN Serves 50
+If you visit the Delmarva Peninsula (Delaware, Maryland,
+Virginia) in summer, you may come across some of the
+chicken barbecues that take place here.  This is one of the
+popular recipes for crowds.
+50 chicken breast halves
+25 drumsticks
+2 quarts oil
+2 quarts vinegar
+8 tablespoons salt or to taste
+3 tablespoons ground pepper
+In a 2 gallon container, combine oil, vinegar, salt and
+pepper.  Grill chicken 5 to 6 inches above medium-hot coals
+for 20 to 30 minutes or until cooked through.  Turn and
+brush with sauce every 10 to 15 minutes.
+
+SWEET 'N SMOKEY CHICKEN                              Serves
+30-40
+My step daughter-in-law, Jan Perdue, says that when Frank's
+son Jim was courting her, he invited her over for dinner
+and served Sweet 'n Smokey Chicken for two.  Jan was
+enchanted with his culinary skill and thought that this
+would be a sample of what marriage to him would be like.
+She learned later that this is just about the only thing he
+cooks.  Fortunately, she enjoys cooking and doesn't mind.
+30 chicken breast halves
+15 chicken drumsticks
+15 chicken thighs
+8 medium onions, sliced
+2 quarts ketchup
+1 cup prepared mustard
+2 cups vinegar
+1 quart maple syrup
+1/4 cup hickory smoked salt or to taste
+2 teaspoons ground pepper
+Preheat oven to 350oF. Place chicken in a single layer,
+skin side up on top of onion slices in the bottom of 2 to 3
+large baking pans.  If possible keep breast halves in a
+separate pan from legs and thighs as they will cook more
+quickly.  In a 2 gallon container combine remaining
+ingredients and pour over chicken.  Bake chicken, uncovered
+for 45 to 60 minutes or until cooked through.  Check breast
+meat for doneness after 45 minutes.
+
+TREASURE ISLAND CHICKENServes 30-40
+A school-lunch chicken recipe contest produced this one.
+The winner adapted it from an old family recipe.
+30 chicken breast halves
+15 chicken drumsticks
+15 chicken thighs
+1/2 pound butter or margarine
+1/2 cup flour
+3/4 cup sugar
+1 teaspoon dry mustard
+2 teaspoons cinnamon
+1/2 teaspoon ground ginger
+1 quart orange juice
+2 tablespoons salt or to taste
+Preheat oven to 350oF.  Place chicken in single layer, skin
+side up, in 2 to 3 large baking pans.  Keep breast halves
+in a separate pan as they will cook more quickly than the
+legs and thighs.  In a large saucepan over medium heat,
+melt butter.  Stir in flour, sugar, spices, orange juice
+and salt and cook, stirring constantly until thickened.
+Pour sauce over chicken.  Bake, uncovered, for 45 to 60
+minutes or until cooked through.  Check breast meat for
+doneness after 45 minutes.
+TEXAS BARBECUED BREASTSServes 10-16
+Turn chicken breasts with tongs instead of a fork, which
+could pierce the meat and cause it to lose some of its
+juiciness.
+1 cup tomato sauce
+1/4 cup red wine vinegar
+1/4 cup chili sauce
+1/4 cup brown sugar
+3 tablespoons grated onion
+2 tablespoons Worcestershire sauce
+1 tablespoon Dijon mustard
+1/2 teaspoon chili powder
+1 teaspoon paprika
+1/2 teaspoon Tabasco (optional)
+16 chicken breast halves
+In a large saucepan over medium heat combine all
+ingredients except chicken and bring to a boil.  Grill
+chicken 5 to 6 inches above medium-hot coals for 25 to 30
+minutes or until cooked through.  Turn and baste 3 to 4
+times with sauce during cooking.
+
+
+
+
+
+
+
+
+
+
+
+
+
+
+CHAPTER SEVEN$
+CHICKEN FOR TOMORROW$OR NEXT WEEK.
+
+
+In an ideal world, we'd always have food at its
+freshest and we'd eat it right after it was prepared.  In
+the real world, though, there are many, many times when
+cooking ahead is useful.  You're giving a party and you
+don't want to be frazzled the day of the event. Or you've
+got a busy week coming up and you want to do better by your
+family than just giving them calorie-laden, greasy take-out
+food. Or you're having house guests, and you want to spend
+the time with them instead of in the kitchen.  Or maybe
+there's only one or two of you at home, and you've
+discovered that it's simpler to make a recipe for four and
+freeze part of it for use later.
+
+In my own case, my freezer is always full.  One reason
+is that Frank often invites three or four people the last
+minute, and it helps to have emergency food on hand.
+Equally often, after I've made a meal, he'll call at 6:00
+p.m. and tell me that we're eating out with one of the
+poultry distributors or suppliers, and I end up freezing
+what I've just cooked.  As I wrap the food in foil and
+wedge it into the freezer, I remind myself, "This meal
+isn't going to waste, it's a head start on a future meal."
+
+When you know the principles for successful
+freezing$and I'll get to them in a moment$you can freeze
+just about any of the recipes in this cookbook. The recipes
+in this chapter are different from the rest because they
+not only can be cooked ahead, often they  should be cooked
+ahead.  Some of them require marination, others improve
+with age, and still others adapt so well to cooking the day
+before that they belong in this chapter. Use this chapter
+for recipes to use when you want to cook a day or so ahead
+of time, and also, use it for tips on how to freeze foods
+successfully.
+
+There are just a few principles needed to master the
+technique of cooking ahead, and once you know them, you'll
+have faster, better-tasting, healthier and safer meals to
+show for it.
+
+_The biggest boon to food preparation ahead is the
+freezer.  Everything freezes from the point of view of food
+safety, but there's a lot of variation in palatability. For
+best flavor and texture, don't freeze the following foods
+in your home freezer:
+
+        _Milk products $ they'll curdle.
+
+        _Boiled eggs $  the whites get watery.
+
+        _Custards $ they'll lose texture, get lumpy.
+
+        _Mayonnaise $ it may separate.
+
+        _Most foods that you fry at home (except french
+fries and onions) $ they can get an unattractive "warmed-
+over" taste.  It's actually the fats turning slightly
+rancid.
+
+        _Cooked potatoes $ they darken and get an
+unattractive texture. (If you're going to freeze stew, add
+cooked potatoes later on when you're reheating the stew.)
+
+        _Fresh greens, celery, and carrots $ they get
+limp.
+
+        _Fresh tomatoes $  their high water content
+causes them to collapse when thawed. (However, you can
+freeze tomatoes if you're going to use them in a cooked
+form, such as in a pasta sauce.)
+
+        _Gravy $ the fat will separate out and puddle.
+(If you must freeze gravy, cut way back on the fat when
+you're making the gravy, and stir constantly when you're
+reheating it so as to keep the fat from separating.)
+
+        _Heavily spiced foods $ most herbs, salts,
+onions, fade away, but garlic and cloves will seem more
+intense.   Pepper has a tendency to turn bitter. Curry
+takes on a musty flavor.
+
+        _Synthetic flavors $ use real vanilla rather than
+synthetic because synthetic vanilla can have an off-flavor
+after freezing.
+
+        _Highly salted foods $ salt tends to attract
+moisture and uneven freezing may result because salt slows
+down the freezing process.
+
+_Even if you're freezing food for only a couple of
+days, be careful of packaging. Air that's in the package
+will affect the color, flavor and texture.  The container
+should be air tight, or the food will get freezer burn and
+lose nutritional value, and palatability.
+
+_It's critical to have a both your refrigerator and
+freezer cold enough.  The best indicator of a good freezer
+temperature is brick-hard ice cream. If ice cream stored in
+your freezer is soft, turn the control to a colder setting.
+As for the refrigerator, check the drinking temperature of
+milk.  If it's very cold, you've probably hit 40 degrees,
+which is what you're aiming for.  If the milk isn't cold
+enough, or if it sours too quickly, move the control to a
+colder setting.
+
+_Here's a great tip if you're freezing chicken in a
+polyethylene bag:  lower the bag, with the chicken in it,
+into a pan of water to force out the air.  Be sure the bag
+opening is above water.  Press entire surface area of bag
+to squeeze out air bubbles.  Twist end of bag and fold
+over.  Secure with fastener and label.
+
+_Here's a convenient way to freeze casseroles for
+later use that Joy Schrage from Whirlpool Corporation told
+me:
+
+                1.  Line the casserole dish with foil,
+leaving 2" collar all around.
+
+                2.  Add casserole ingredients and bake.
+
+                3.  Cool and freeze in uncovered casserole
+
+                4.  When frozen, lift casserole and foil out
+in one piece
+
+                5. Cover with foil or place in a
+polyethylene freezer bag. Press air out, then seal tightly,
+label, date and freeze. Place in a polyethylene freezer
+bag.
+
+                6.  To thaw, take frozen casserole out of
+bag and foil, and place in the casserole dish it was
+originally baked in.
+
+This type of freezing frees the casserole dish for
+other uses while the    casserole is in the freezer.
+
+_Homemade "TV" dinners:  Place leftovers in serving
+portions on sectioned plastic trays.  Cover, chill, tightly
+with plastic wrap and seal.  Then wrap entire tray in foil.
+Label, date and freeze.  To reheat, remove foil, puncture
+plastic wrap to make steam vents, and heat dinner in
+microwave.
+
+_To keep chicken pieces from sticking together in your
+freezer so that you can take out just the quantity you want
+without prying several pieces apart or thawing more than
+you need, do the following:
+
+        1.  Spread pieces in a single layer on a cookie
+sheet
+
+        2.  Place unwrapped in freezer
+
+        3.  Once frozen, remove chicken pieces from
+cookie sheet, and store in polyethylene freezer bag
+
+        5.  Place bag in freezer, label and date
+
+_Freezing tip - use freezing tape to seal freezer wrap
+or suitable plastic wrap.  Freezer tape is made with a
+special adhesive designed to stick at low temperatures.
+
+_Whole birds to be roasted should be thawed before
+cooking.  Broilers, and birds to be cooked by other methods
+can start being cooked when thawed enough for pieces to
+separate.
+
+If you'll follow the suggestions above, you'll find
+that most of the foods you cook can be prepared ahead of
+time and if necessary, frozen.  This means that, with the
+exception of fried foods, just about all the recipes in
+this book can be considered cook-ahead foods.
+
+So, whether you're cooking for a party, for the week's
+meals, for houseguests, or for yourself, enjoy the recipes
+that follow$and all the others in this book as well.
+CRISPY CORNISH A LA BLEUServes 2
+There are easily 50 varieties of blue vein cheeses for sale
+in this country. Probably the most famous are the French
+Roqueforta, the Italian Gorgonzola, the English Stilton,
+and the American Treasure Cavea. Personally, I like the
+American varieties best.
+2 fresh Cornish game hens
+Oil for deep frying
+1/2 cup mayonnaise
+1/4 cup sour cream
+1/4 cup minced onion
+1/4 cup crumbled bleu cheese
+1 small clove garlic, minced
+Celery sticks
+Cut hens into 8 pieces each.  Fry in deep hot oil at 375F,
+turning once, until golden brown on both sides, about ten
+minutes. Drain well on paper towels.  Refrigerate if not
+serving right away.
+In a small bowl combine remaining ingredients except
+celery.  Cover and chill.  Serve hens warm, at room
+temperature or cold with bleu cheese dip and celery sticks.
+CHICKEN SOUFFLEServes 4
+This is a nice prepare-ahead item.  It's really  best if
+stored overnight in the refrigerator before baking so the
+flavors have a chance to blend.
+4 eggs, beaten
+1 teaspoon minced, fresh thyme or 1/4 teaspoon dried
+1 teaspoon minced, fresh basil or 1/4 teaspoon dried
+Ground pepper to taste
+2 cups cooked, shredded chicken
+1/4 pound ham, roughly chopped
+1 tablespoon minced, fresh parsley
+1/2 cup grated Parmesan cheese, divided
+3 cups chicken broth
+1/2 loaf (5 ounces) Italian bread, roughly torn into chunks
+1 cup grated mozzarella cheese
+In a mixing bowl combine eggs, thyme, basil and pepper.
+Add chicken, ham, parsley, 1/4 cup Parmesan cheese and
+broth.  Combine thoroughly and set aside.  Butter an 8" x
+12" baking dish.  Place bread chunks in the bottom.  Cover
+with egg mixture followed by Mozzarella cheese and
+remaining Parmesan.  Refrigerate 1 hour or longer.  Preheat
+oven to 350oF. Bake for 45 minutes until puffed and golden
+brown.
+
+CHICKEN AND STUFFINGServes 6
+I wouldn't serve this to a gourmet club, but it's an easy,
+cook ahead dish for a relaxed family meal when you don't
+want to spend a lot of time in the kitchen.  It's also an
+ideal way to have the taste of stuffed chicken -- with
+easier serving qualities. You can make it ahead of time, up
+to the point of baking.
+2 cans (10-1/2-ounces each) condensed cream of chicken
+soup, divided
+1 can (10-1/2-ounces) chicken broth
+2 eggs, beaten
+1 package (7-1/2-ounces) herb seasoned stuffing mix
+3 cups cooked chicken, cut in chunks
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1/2 cup milk
+2 tablespoons chopped canned pimento
+Preheat oven to 350oF.  In a mixing bowl whisk together one
+can of undiluted soup, broth and eggs. Add stuffing mix and
+toss.  Place stuffing in bottom of a baking dish.  Arrange
+chicken on top of stuffing and sprinkle with salt and
+pepper.  In a large measuring cup combine remaining can of
+soup and milk and pimento and pour over all.  Bake,
+uncovered, for 35 to 45 minutes or until hot and bubbling..
+
+CHICK-O-TATO CASSEROLE Serves 4-6
+This tastes better reheated, after the flavors have had a
+chance to blend. You can make it today and it will taste
+better tomorrow.
+1/3 cup vegetable oil
+1/2 cup chopped onion
+1/2 cup chopped celery
+1/2 cup chopped green pepper
+1/2 cup ketchup
+1/2 cup water
+2 tablespoons vinegar
+2 tablespoons sugar
+1 tablespoon Worcestershire sauce
+1 tablespoon prepared mustard
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1 chicken, cut in serving pieces
+4 medium potatoes, peeled and thickly sliced
+Preheat oven to 350F.  In a large skillet, over medium
+heat, heat oil.  Add onion, celery and green pepper and
+cook, stirring often, for 6 to 8 minutes or until softened.
+Add ketchup, water, vinegar, sugar, Worcestershire sauce,
+mustard, salt and pepper and simmer at low heat for about
+15 minutes.  Place chicken in bottom of a baking dish and
+tuck potatoes around chicken pieces.  Pour sauce over all.
+Bake, covered, for 50 to 60 minutes or until cooked
+through.  If planning to re-heat, remove from oven when
+slightly under cooked.
+CHOICE CHEESY CHICKEN Serves 4-6
+ There's no last minute attention required for this recipe.
+Prepare it a day ahead, right up to the point of baking.
+1 clove garlic, peeled
+1/2 cup (1 stick) butter or margarine
+1 cup bread crumbs
+1/2 cup grated sharp Cheddar cheese
+1/4 cup grated Parmesan cheese
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+6 skinless, boneless chicken breast halves
+With the broad side of a large kitchen knife crush garlic
+slightly to release flavor.  In a small saucepan over low
+heat melt butter with garlic clove.  Set butter aside for
+1/2 hour for maximum garlic flavoring.  On a sheet of wax
+paper combine bread crumbs, cheeses, salt and pepper.  Dip
+chicken in garlic butter, then roll in cheese mixture.
+Tuck sides under to form a neat roll.  Arrange chicken in a
+large shallow baking pan and drizzle with any remaining
+butter.  Cover and refrigerate if making ahead.  When ready
+to bake, preheat oven to 350oF.  Bake chicken for 35 to 45
+minutes or until crisp, golden and cooked through.
+PHOTO:  New Year's Eve - Cold "Chicken Tonnato" Buffet
+
+COLD CHICKEN TONNATOServes 6-8
+This is an elegant company recipe, and it works well if you
+make it the day before. I've made it with water-packed
+tuna, but oil-packed would work also.
+8 chicken cutlets (about 2 pounds skinless, boneless
+chicken breast halves, pounded thin, or 2 thin sliced
+boneless roaster breasts)
+1/2 cup flour, seasoned with salt and ground pepper to
+taste
+1/2 cup (1 stick) butter or margarine
+2 cans (13-ounces) tuna, drained
+8 anchovies
+2 cloves garlic, peeled
+1 cup olive oil
+4 tablespoons white vinegar
+4 tablespoons light cream
+2 tablespoons capers
+Dip cutlets in flour to coat lightly, shake off excess.  In
+a large skillet over medium-high heat, melt butter.  Add
+cutlets and saute until cooked through, about 5 minutes;
+turn once.  Drain cutlets on paper towels.  Chill.  In a
+blender or food processor, combine tuna, anchovies, garlic,
+oil, vinegar and light cream.  Blend until pureed.  Pour
+sauce over cold cutlets, sprinkle with capers.  May be
+loosely covered and refrigerated overnight before serving.
+
+EASY CHICKEN CORDON BLEUServes 4
+This is another recipe that can be fixed, except for
+frying, on the day before.  For variation, try Swiss cheese
+and Canadian bacon.  For a sauce, make a white sauce with
+chicken broth. If you're in a hurry, undiluted cream of
+chicken soup makes a handy substitute, but it's definitely
+a second choice compared to a good, homemade white sauce.
+Garnish with parsley sprig.
+4 skinless, boneless chicken breast halves or 1 thin sliced
+boneless roaster                                       breast
+4 tablespoons butter or margarine
+1 tablespoon minced, fresh parsley
+4 slices ham
+4 slices sharp cheese
+1 egg, beaten
+1 cup bread crumbs
+Place chicken between sheets of plastic wrap and pound to
+1/4 inch thickness.  Skip the preceding step if you're
+using the thin sliced boneless roaster breast. Spread
+chicken with butter and sprinkle with parsley.  Place a
+slice of ham and a slice of cheese on each chicken breast,
+folding to fit.  Roll, jelly-roll fashion, and secure with
+toothpicks.  Dip chicken in beaten egg and roll in bread
+crumbs.  Fry in deep fat at 350oF for 12-15 minutes or
+until golden brown and cooked through.  Remove toothpicks
+before serving.
+
+FIESTA TORTILLA STACK                                                   6-8
+servings
+The flavors in this recipe blend and get better if you make
+it the day before, but I have also served it the same day
+when I was in a hurry.  It does need at least a couple of
+hours for the flavors to develop. I've made this recipe
+with coriander and without; it works well either way.
+Coriander, by the way, is also known as cilantro or Chinese
+parsley, so if you can't find "coriander" in your market,
+look for it by its other names.
+1 cup cooked, shredded chicken
+1/2 cup mayonnaise
+3 tablespoons chopped, fresh, cilantro (also called
+coriander or Chinese parsley), if available
+1/2 teaspoon salt
+1 package (8 ounces) cream cheese
+1 can (7 ounces) whole kernel corn, drained
+2 tablespoons taco seasoning mix
+1 dozen 8-inch flour tortillas
+Cherry tomatoes
+1 small head lettuce
+In a mixing bowl combine chicken, mayonnaise, cilantro and
+salt.  In a separate small bowl combine cream cheese
+drained corn and taco seasoning mix.  Place 2 flour
+tortillas, one on top of other.  Spread with 1/3 of chicken
+mixture, then two tortillas and corn mixture.  Continue
+until mixtures are used up.
+Chill for at least 4 hours to develop flavors.  Remove from
+refrigerator half an hour before serving.  Garnish with
+tomatoes and serve on a bed of lettuce.
+
+GARDEN BREAST CHEVREServes 4
+Chevre means goat in French, and the title of this recipe
+comes from the goat cheese in it. Frank, by the way, loves
+goat cheese.
+1 whole roaster breast
+salt and ground pepper to taste
+6 ounces mild creamy goat cheese or cream cheese, softened
+1 medium carrot, coarsely grated
+1 small zucchini, unpeeled and coarsely grated
+1/4 cup snipped fresh or frozen chives
+2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
+1 tablespoon vegetable oil
+Preheat oven to 375o F.  Working from the top of the breast
+use finger tips to carefully loosen the skin from the meat
+on the breast to form a pocket.  Do not detach skin on
+sides or at base of breast..  Combine cheese, carrot,
+zucchini, chives, rosemary and salt and pepper.  Stuff
+vegetable mixture evenly under skin of breast.  Brush with
+oil and place skin side up in a roasting pan.  Bake for
+about one hour and 15 minutes or until juices run clear
+with no hint of pink when a cut is made near the bone.
+Chill, wrap tightly and refrigerate if not serving
+immediately.  It's good served at room temperature, but
+it's also good reheated.
+
+COLD CORNISHServes 2
+To get the best flavor from the green beans in this recipe,
+choose ones that are fresh and young. The bean growers say
+that if the bean is fresh, it will snap easily when broken.
+If it bends instead of snapping, the bean has been around
+too long.  Also, check the maturity of the developing seeds
+inside the pods. You want the seeds to be immature, and you
+can tell this by making sure that they don't bulge inside
+the pods. If the seeds are bulging, you can count on the
+green beans being tough and leathery.
+2 fresh Cornish game hens
+2 tablespoons olive oil
+2 large tomatoes, coarsely chopped, or 1 can (16 ounces)
+whole tomatoes,         chopped, drained
+1 medium zucchini, sliced
+1 cup fresh green beans, cut into 2-inch lengths
+4 scallions, sliced
+1/4 cup minced fresh basil or 1 tablespoon dried
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1 cup chicken broth
+1/3 cup Feta cheese (optional)
+Quarter hens, remove backbones.  In a large skillet, over
+medium-high heat, heat oil.  Add hens and brown on all
+sides, 12 to 15 minutes. Add remaining ingredients.  Cover
+and simmer 20 minutes or until hens are cooked through.
+Refrigerate.  Serve cold,  sprinkled with cheese.
+
+KICK-OFF KABOBSServes 6
+Frank is an avid sports fan, and he constantly astonishes
+his friends by knowing obscure facts and dates concerning
+the various players and games.  This is a an easy dish to
+serve your sports fans.
+6 skinless, boneless chicken breast halves
+1/4 cup flour
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1 egg, slightly beaten
+2 tablespoons water
+1/2 cup fine dry bread crumbs
+1/4 cup grated Parmesan cheese
+3 tablespoons butter or margarine
+Preheat oven to 375oF.  On a sheet of wax paper, combine
+flour, salt and pepper.  In a shallow dish beat together
+egg and water.  On a separate sheet of wax paper blend
+bread crumbs and cheese.   Dip chicken into flour, then
+egg, then bread crumb mixture turning to coat well on both
+sides.   Arrange chicken in a buttered baking dish.  Dot
+with remaining butter.  Bake for 15 minutes.  Turn and bake
+15 to 20 minutes longer or until cooked through.  Cut each
+breast half into four pieces and thread onto wooden
+skewers.  Wrap in foil or place in plastic container and
+refrigerate until needed.  Serve with assorted dips.
+Herbed Sour Cream Dip - In a small bowl combine 1 cup sour
+cream, 3 tablespoons minced fresh parsley, 1 teaspoon dried
+tarragon, 2 tablespoons minced scallions, 2 tablespoons
+snipped fresh or frozen chives, and 1/2 teaspoon salt or to
+taste.
+Instant Spiced Dip - In a small bowl blend together 1 cup
+mayonnaise, 1/4 cup bottled French dressing, 1/4 cup chili
+sauce, 1 teaspoon horseradish sauce, 1 teaspoon
+Worcestershire sauce, 1/2 teaspoon dry mustard, 2 cloves
+garlic, minced and salt to taste.  (If you're in a hurry,
+substitute 1/2 teaspoon garlic salt for the fresh garlic
+and the salt.)
+
+MARINATED BROILED CHICKEN Serves 2-4
+Marinating provides an opportunity for flavors to penetrate
+the chicken.  The marinating time can vary tremendously and
+the results will still be tasty. I like to marinate
+overnight, in the refrigerator, but even three hours can
+add a lot to the flavor or your chicken.
+1 chicken, cut in half lengthwise
+1/2 cup peanut or vegetable oil
+1/2 cup soy sauce
+1 teaspoon minced, fresh ginger or 1 teaspoon ground
+2 cloves garlic, minced
+Salt to taste
+Place chicken in a shallow dish.  Add remaining ingredients
+and turn to coat well.  Cover and marinate refrigerated for
+at least 3 hours.  Place chicken skin side down on broiler
+rack.  Pour half of marinade mixture in cavity of chicken.
+Broil 9 to 10 inches from broiler for about 30 minutes.
+Turn chicken, brush with remaining mixture.  Broil 20 to 30
+minutes longer or until cooked through.
+
+OVEN-BRAISED ROASTER BREAST WITH VEGETABLES     Serves 4-6
+Making this dish the day before has a couple of advantages.
+Any fat will rise to the top where it's easy to remove and
+also the wine and herbs "marry" with the other  flavors.
+1 whole roaster breast
+2 tablespoons vegetable oil
+8 small white onions (about 1/2 pound)
+1-1/2 cups low-sodium chicken broth
+1/3 cup dry white wine
+1 tablespoon minced, fresh tarragon or 1 teaspoon dried
+1/4 teaspoon ground pepper
+8 small potatoes, peeled
+8 baby carrots
+2 cups broccoli florets
+1/4 cup milk
+1-1/2 tablespoons cornstarch
+Preheat oven to 350oF.  In 5-quart oven-proof Dutch oven or
+saucepot over medium-high heat, heat oil.  Add roaster
+breast;  cook 15 to 20 minutes turning until browned on all
+sides.  Remove and set aside.  Add onions, cook 2 to 3
+minutes or until lightly browned, stirring frequently.
+Remove onions; pour off excess fat.  Return roaster breast
+to Dutch oven.  Add broth, wine, tarragon and pepper; bring
+to a boil.  Add potatoes; cover and bake 30 minutes.  Add
+onions and carrots; cover.  Bake 30 minutes longer or until
+roaster breast and vegetables are almost tender.  Add
+broccoli; cover.  Bake 8 to 10 minutes longer or until
+roaster breast is cooked through and vegetables are tender.
+(Prepare to this point and refrigerate overnight, if
+desired.) Remove roaster breast and vegetables to serving
+platter; keep warm.  In small bowl, stir together milk and
+cornstarch until smooth; stir into liquid in Dutch oven.
+Over medium heat, bring to boil; boil l minute, stirring
+constantly.  Serve sauce with roaster breast and
+vegetables.
+
+PARMESAN BREASTServes 4
+Parmesan cheese is a "cooking cheese" and is usually used
+in its grated form in the United States.  When young, it's
+mild and nutty, but with age is acquires a sharply tangy
+flavor. When it's too old, it gives an off-flavor to foods,
+so check the shelf life on the container. When it doubt,
+taste it.
+1 whole roaster breast
+2 cups cooked rice
+1 cup fresh chopped spinach (or 1/2 package frozen, thawed
+and drained)
+1/2 cup minced fresh basil, or 2 tablespoons dried
+1 clove garlic, minced
+1/4 cup toasted pine nuts
+1 egg
+2 tablespoons milk
+2 tablespoons olive oil, plus 1 tablespoon for basting
+1/4 cup grated Parmesan cheese
+Salt and ground pepper to taste
+Preheat oven to 375oF.  Season breast to taste with salt
+and pepper.  In a mixing bowl combine remaining
+ingredients.  Stuff breast cavity with rice and place a
+sheet of aluminum foil over cavity to hold in stuffing.
+Carefully turn breast over and place skin side up in a
+roasting pan.  Spoon any remaining rice around breast.
+Baste chicken with oil and bake for about one hour and 30
+minutes or until juices run clear with no hint of pink when
+a cut is made near the bone.  Chill, wrap tightly, and
+refrigerate for 24 hours to give flavors a chance to blend.
+You can serve it warm or at room temperature.
+SALISBURY CHICKEN BREASTS  Serves 6-8
+The name "Salisbury," when used with steak means that the
+beef will be chopped or ground.  This recipe has nothing to
+do with chopped meat; in this case "Salisbury" refers to
+the town on Maryland's Eastern Shore where the Perdue Farms
+headquarters is located.
+You can prepare this a day ahead of time right up to the
+point of baking.
+8 skinless, boneless chicken breast halves or two thin
+sliced boneless roaster         breasts
+1/2 cup flour
+1-1/2 teaspoons salt or to taste
+1/4 teaspoon ground pepper
+1 cup bread crumbs
+3/4 teaspoon minced, fresh sage or 1/4 teaspoon dried
+3/4 teaspoon minced, fresh rosemary or 1/4 teaspoon dried
+3/4 teaspoon minced, fresh thyme or 1/4 teaspoon dried
+2 eggs
+1/2 cup (1 stick) butter or margarine, melted
+1/2 cup Sauterne wine
+8 slices mozzarella cheese
+Preheat oven to 350oF.  On a sheet of wax paper, combine
+flour, salt and pepper.  In a shallow bowl beat eggs.  On a
+separate sheet of wax paper combine bread crumbs and
+seasonings.  Dip chicken in flour mixture, then eggs, then
+crumb mixture.  Roll and secure with toothpicks.  Place in
+large shallow baking pan.  Pour melted butter over chicken.
+Cover and bake for 20 minutes.  Remove cover.  Pour
+Sauterne over chicken.  Bake, uncovered, 30 minutes more.
+Fold slices of cheese in half; place one on top of each
+roll for last 3 minutes or until cheese is melted.
+
+SECRETARIES' SALADServes 15-25
+Perdue home economists developed most of the recipes in
+this book, but this recipe is one of the few that is mine.
+I served it first at what Frank and I jokingly call the
+"Perdue High Holiday," National Secretaries' Day.
+That's the day when we honor the people who we know really
+make the world go 'round. We usually have about 25 of the
+top secretaries from Perdue Headquarters for dinner along
+with their husbands to celebrate the day.
+1 head lettuce, shredded
+1 cup chopped celery
+1 large green, red, or yellow pepper, chopped
+1 cup thinly sliced carrots or if it's summer, 1 cup
+chopped tomato
+1 cup chopped scallions
+1 cup frozen peas, room temperature, not cooked
+1 1/2 cups mayonnaise  (I use Hellmann's)
+2 cups cooked, shredded chicken
+2-1/2 cups shredded Cheddar cheese
+In a large glass bowl, layer ingredients in the order
+given.  Refrigerate for 24 hours to develop flavors.
+
+PISTACHIO SMOKED CHICKEN SPREAD
+The green color and the crunch of the pistachios add a lot
+to this spread. Be sure to store the pistachios in an
+airtight container after purchase.  Exposure to air affects
+the texture of the nuts and causes them to become soggy.
+1 package cream cheese (8-ounces), room temperature
+1 cup finely chopped cooked chicken
+1/2 teaspoon salt or to taste
+1/8 teaspoon liquid smoke
+1/4 chopped pistachios
+3 teaspoons fresh lemon juice
+In a mixing bowl combine ingredients thoroughly.
+Refrigerate for 24 hours while flavors blend.  Serve on
+crackers, or for a rich and delicious lunch, I have served
+it on croissants one time and on bagels another day.
+
+SPICY CORNISH HEN TIDBITSServes 2
+This is another of the recipes included in the Perdue
+Cornish Hen packages that people have requested from Frank
+dozens and dozens of times over the years.  I'm including
+the recipe exactly as it originally appeared, but you may
+want to substitute fresh garlic (1 clove), fresh onion (1
+tablespoon, finely chopped), and fresh celery (2
+tablespoons, finely chopped), for the garlic  powder, onion
+salt, and celery salt. If you make these substitutions, be
+sure to add salt to taste afterwards.
+2 fresh Cornish game hens
+1 teaspoon chili powder
+1/2 teaspoon garlic powder
+1/2 teaspoon onion salt
+1/4 teaspoon celery salt
+1/4 teaspoon lemon pepper or black pepper
+1 cup vegetable oil or as needed
+1 cup bottled garlic cheese dressing
+Cut hens into serving pieces.  Combine dry spices and toss
+hens in spices to coat evenly.  Heat oil in large skillet
+over medium heat and fry Cornish pieces about 8 minutes on
+each side until tender and golden.  Remove and drain on
+paper towels.  Arrange on a serving dish.  Cover and
+refrigerate overnight.  To serve, dip Cornish pieces into
+bottled dressing.  Serve at room temperature.
+
+
+
+
+
+
+
+
+
+
+
+ CHAPTER EIGHT
+CHICKEN FOR HOLIDAYS
+
+If we were back in the 1920s right now, and you were
+planning a holiday meal, it would almost certainly not
+include chicken$unless you were either lucky or rich.
+Having chicken for holidays happens all the time today, but
+back then, chicken on the menu was either a sign of
+affluence or that you lived on a farm and had your own
+chickens.  When Herbert Hoover was using "a chicken in
+every pot" as a campaign slogan back in the late 1920s,
+chicken was such a rare and expensive treat that people
+thought Hoover's promise was about as realistic as
+promising them pie in the sky.  Few people believed that
+anyone could deliver on that promise.
+
+All this changed because of a fortunate accident that
+happened near where Frank grew up on the Eastern Shore of
+Maryland.  In 1923, when Mrs. Wilmer Steele, of nearby
+Sussex County, was ordering baby chicks for her laying
+flock, someone processing the order got a zero wrong.
+Instead of the 50 chicks she was counting on, Mrs. Steele
+received 500 baby chicks.  She found herself faced with the
+twin problems of first, the expense of feeding so many
+birds, and second, the hassle of trying to sell more eggs
+than the market in Sussex County could possibly absorb.
+
+The solution she came up with changed the eating
+patterns not just of Sussex County, but of most of the
+world as well.  It also had a lot to do with Frank's future
+career.  Up until then, chicken production was no more than
+an adjunct to egg production and when someone had chicken
+to eat, it was most likely a "spent hen," a tough old bird
+which no longer laid a sufficient number of eggs to pay her
+feed costs.  Mrs. Steele transformed all this by deciding
+to sell all her extra baby chicks for meat when they were
+only a few months old and hadn't yet cost her too much in
+feed.
+
+The young and tender meat from these birds made them
+an instant success.  Consumers loved them, and Mrs. Steele
+discovered that raising chickens entirely for meat rather
+than for producing eggs, was a lucrative business.
+
+Other egg producers, including Frank and his father,
+Arthur W. Perdue, eventually switched over to growing
+chickens for meat rather than for eggs.  Progressive
+farmers like the Perdues were soon breeding their chickens
+for larger size, faster growth, and better conversion of
+feed to meat$something no one had thought about when
+chickens were grown only for egg production. As a result of
+this specialization, the poultrymen were able to bring the
+cost of chicken down far enough so that it became
+affordable for everyone.
+
+These changes literally transformed our eating habits.
+In 1923, we Americans didn't consume a pound of broiler
+chicken per person in a year; today we're eating about 70
+pounds each per year.  And where once only the rich could
+feature chicken for a holiday meal, now everyone can and
+many do.
+
+The holiday recipes that follow were developed by the
+Perdue home economists.  You'll find them arranged by date,
+beginning with January. I've included the sample menus that
+accompanied the original recipes. My favorite among them is
+the Fourth of July menu that comes from Frank's family.
+CHINESE NEW YEAR CELEBRATION IS DO-IT-YOURSELF FEAST
+
+I wonder if any nationality can compete with the
+Chinese on the art of eating well.  The last Empress of
+China, for instance, was known to order 200 dishes prepared
+daily.  From these, she chose two for dinner.
+
+Even average Chinese families, when they can afford
+it, serve an array of dishes at meal time.  I remember
+during one Chinese cooking course that I took, the teacher
+explained the philosophy behind having several$or even
+many$dishes at each meal.  The idea is that the taste buds
+quickly tire of one taste-sensation and therefore, the meal
+is more enjoyable if you have many flavors and textures.
+
+At celebrations such as those that welcome the lunar
+New Year, chicken plays an important role.  Chicken
+represents renewal and rebirth, so it often appears in
+several different dishes.  In China, the Oven Stuffer
+Roaster included here would be served complete with head
+and feet to symbolize completeness -- but my husband isn't
+selling them that way right now, so I'm not going to be
+completely authentic!  Other symbolic foods include oysters
+to represent good fortune, fish to symbolize plenty, and
+mein (noodles) to represent long life.
+
+I don't really expect you to make all these dishes
+from scratch, so how about getting some of them canned or
+frozen from your supermarket?
+
+CHINESE NEW YEAR FEAST
+Cold Platter of Prepared Meat and Fish
+(Abalone, Smoked Fish, Smoked Ham)
+Boiled Rice
+Oysters
+Egg Rolls
+Won Ton Soup
+*Stir Fry in Noodle Basket
+*Poached Soy Roaster
+*New Year Low Mein
+*Peking Cornish Hens with Scallion Sauce
+*Stir-Fried Vegetables over Chow Mein Noodles
+*Recipe follows
+POACHED SOY ROASTERServes 8-10
+1 whole roaster
+10 cups water
+3 cups dark soy sauce
+1 cup dry sherry
+2 tablespoons sugar
+1-1/2 teaspoons five-spice powder
+4 slices peeled, fresh gingerroot
+Shredded cabbage (optional)
+Carrot curls (optional)
+Hot pepper flowers (optional)
+Remove giblets; set aside.  Remove and discard fat from
+cavity.  Tie legs together and fold wings back.
+In 8-quart kettle or Dutch oven, place roaster, breast-side
+down; add giblets and next 6 ingredients.  Over high heat,
+bring to a boil.  Reduce heat to low and cover; simmer 30
+minutes.  Uncover and turn roaster over gently, being
+careful not to tear skin.  Over high heat, return to a
+boil; cover and simmer over low heat for another 30 minutes
+or until leg joint moves easily and juices run clear with
+no hint of pink when thigh is pierced.  Remove roaster and
+cool slightly; cut into small pieces.  Serve hot, at room
+temperature or chilled, arranging on a bed of cabbage and
+garnishing with carrot curls and hot pepper flowers.  Soy
+sauce mixture may be boiled and then passed as a dipping
+sauce.
+Note:  Sauce mixture can be used over and over again.  Skim
+off fat; refrigerate up to a week or freeze several months.
+Bring to a boil before reusing.
+STIR-FRY IN A NOODLE BASKETServes 8-10
+1 boneless roaster breast, cut into 1/2-inch cubes (about 4
+cups)
+6 tablespoons soy sauce, divided
+2 tablespoons dry sherry
+2 tablespoons cornstarch, divided
+4 scallions, cut into 1/2-inch slices (3/4 cup)
+2 teaspoons minced fresh gingerroot
+2 cloves garlic, minced
+3 tablespoons cider vinegar
+2 teaspoons sugar
+2 teaspoons Chinese sesame oil
+1/4 teaspoon Cayenne pepper
+5 tablespoons vegetable oil, divided
+3 cups broccoli flowerets (1 small bunch), blanched
+1 1/2 cups sliced carrots (about 3), blanched
+3/4 cup sliced water chestnuts
+1 can (8-ounces) straw mushrooms, drained, or 1 can (8-
+ounces) whole button mushrooms, drained
+1/2 cup dry roasted cashew nuts
+NOODLE BASKET (recipe follows)
+In large bowl, combine breast cubes, 2 tablespoons soy
+sauce, sherry, and 1 tablespoon cornstarch; toss until well
+mixed and set aside.  On small plate, combine scallions,
+ginger and garlic; set aside.  In small bowl, mix well
+remaining 4 tablespoons soy sauce, 1 tablespoon cornstarch,
+vinegar, sugar, sesame oil, and Cayenne; set aside.
+In a wok or large, heavy skillet over high heat, heat 3
+tablespoons oil until hot, but not smoking.  Add breast
+cubes and cook, stirring quickly and frequently (stir-fry),
+3 minutes.  Remove breast cubes with slotted spoon.  Add
+remaining 2 tablespoons oil to skillet and heat.  Add
+onions, ginger and garlic; stir-fry about 30 seconds.  Add
+broccoli, carrots, water chestnuts, mushrooms, and cooked
+breast cubes; stir-fry 2 minutes longer.  Pour soy sauce
+mixture into skillet and cook 1 minute longer or until
+slightly thickened.  Stir in cashews.  Serve hot in noodle
+basket.
+Note:  Dish may be made up to 1-1/2 hours ahead, but do not
+add cashews; add just before serving.  Place mixture in
+oven-to-table serving dish; partially cover and reheat in
+preheated 3250F oven for 20 minutes.  Or reheat in top of
+double boiler over hot water for 15 minutes, stirring
+occasionally.
+
+PHOTO: Unusual presentation of chineese food in noodle
+basket
+NOODLE BASKET
+1 package (8-ounces) spaghetti
+Oil for deep frying
+Cook spaghetti as package directs.  Run cooked spaghetti
+under cold water; drain.  Gently toss spaghetti with a
+little oil.  Over index fingers, fold five or six spaghetti
+strands in half.  Drape folded spaghetti over edge of 7- x
+3-1/2-inch sieve, so that loops fall to outside of sieve
+and ends into center.  Continue to place folded spaghetti
+(5 to 6 strands at a time) around edge of sieve.
+Intertwine ends of spaghetti in center to form a woven
+pattern that will make the noodle basket stronger and
+prevent spaghetti from separating during frying.  Extra
+spaghetti can be added in center of sieve to reinforce
+pattern.  When basket is complete, place another sieve on
+top to hold in place.
+In large saucepan, pour enough oil to cover sieve; over
+medium-high heat, heat to 375oF or until a small piece of
+spaghetti sizzles and turns golden when placed in oil.
+Submerge sieves, with spaghetti between, and deep-fry until
+noodle basket is lightly browned; remove and drain on paper
+towels.
+Makes 1 large basket or 3 small baskets (4 x 2-1/4)
+Note:  To make smaller baskets, drape spaghetti over a
+sieve measuring 4 x 2-1/4-inches; repeat for 3 baskets.
+NEW YEAR LO MEINServes 8-10
+water
+5 tablespoons soy sauce, divided
+3 tablespoons cornstarch, divided
+4 roaster boneless thigh cutlets, cut into thin slices or
+strips
+2 teaspoons Chinese sesame oil
+1 teaspoon sugar
+5 tablespoons vegetable oil, divided
+1 cup chopped scallions (4-5)
+2 cloves garlic, minced
+3 cups sliced celery cabbage (1/4 medium head)
+2 cups sliced celery (3 ribs)
+2 cups carrots cut in julienne strips (3), blanched
+2 cups sliced mushrooms (1/2 pound)
+1 cup snow peas, trimmed, cut into 1-inch pieces
+3 cups bean sprouts
+3/4 cup sliced water chestnuts
+3/4 cup bamboo shoots cut in julienne strips
+1/2 pound fine egg noodles or thin spaghetti broken into
+fourths, cooked, rinsed and drained
+In medium-sized bowl, combine 2 tablespoons water, 2
+tablespoons soy sauce and 1 tablespoon cornstarch.  Add
+thigh pieces and toss until well coated; set aside.  In
+small bowl, mix well 2/3 cup water, remaining 3 tablespoons
+soy sauce, remaining 2 tablespoons cornstarch, sesame oil,
+and sugar; set aside.
+In large skillet or wok over medium-high heat, heat 2
+tablespoons oil until hot but not smoking.  Add thigh
+mixture; stir-fry over high heat 3 minutes.  Remove thigh
+meat with slotted spoon; set aside.  Heat remaining 3
+tablespoons oil in skillet.  Add scallions and garlic;
+stir-fry about 30 seconds.  Add celery cabbage, celery,
+carrots, mushrooms, and snow peas; stir-fry over medium
+heat 5 minutes or until vegetables are tender-crisp.  (Add
+1-2 tablespoons water, if needed).  Add bean sprouts, water
+chestnuts and bamboo shoots; stir-fry 2 minutes.  Stir in
+thigh meat and spaghetti.  Add cornstarch mixture and cook
+until  sauce has thickened.  Serve immediately.
+PHOTO:  Create a meal in the Chinese tradition with fresh
+Cornish hens Peking-style, served with stir-fried
+vegetables
+PEKING CORNISH HENS WITH SCALLION SAUCEServes 4
+4 fresh Cornish game hens
+6 cups water
+1/4 cup honey
+4-1/4-inch-thick slices fresh ginger
+4 skewers (approximately 8-inches long)
+Remove giblets.  Pat hens dry.  Bring water to a boil in
+large saucepan.  When boiling, add honey and stir.  One at
+a time, lower each bird into honey bath, quickly turning it
+completely over to evenly coat with liquid.  Immediately
+remove and place a slice of ginger in each bird.  Let hens
+dry on metal rack for 10 minutes.  Place in roasting pan
+with wings folded back.  Push tail into body cavity, then
+run skewer through meaty part of drumsticks underneath
+bone, skewering the tail.  (If wood skewers are used, cover
+ends with foil to prevent burning.)  Cook in preheated
+350F oven for 1 hour until tender.  Combine sauce
+ingredients and serve with hens.
+SCALLION SAUCE
+1/2 cup soy sauce
+2 tablespoons dry sherry
+2 tablespoons fresh orange juice
+1 teaspoon grated orange rind
+1 teaspoon sugar
+2 scallions thinly sliced
+Stir-frying is a classic Chinese cooking technique in which
+food is quickly cooked over high heat to retain flavor and
+crispness.  In a wok or skillet, saute chopped broccoli,
+green beans, celery and bean sprouts in a small amount of
+peanut oil for about 5 minutes, stirring frequently.
+Flavor with soy sauce and serve.
+STIR-FRIED VEGETABLESServes 4
+1/2 cup bias-cut bite-size carrot pieces
+1/2 cup broccoli flowerets
+1/2 cup bias-cut green beans
+1/2 cup celery thinly sliced at an angle
+1/2 cup snow peas
+2-3 tablespoons peanut oil
+1 clove garlic peeled and lightly crushed (optional)
+1-1/4-inch thick slice fresh ginger (optional)
+Soy sauce to taste
+In a saucepan bring 1 quart of water to a boil, add
+carrots, and cook for 2 minutes.  Drain and rinse under
+cold running water, then pat dry with paper towels.
+To a heated wok or iron skillet add 2 tablespoons peanut
+oil and optional garlic and ginger.  When oil is hot, add
+well dried carrots and saute for 2 minutes.  Quickly remove
+carrots with a slotted spoon and arrange on a serving
+platter, then continue in the same manner cooking the
+broccoli and green beans, each for 2 minutes and the celery
+and snowpeas each for 1 minute.  Add more oil as necessary
+and remove garlic and ginger if they start to burn.  When
+all of the vegetables have been arranged, sprinkle lightly
+with soy sauce and serve immediately.
+ELEGANT DINNER FOR TWO
+PHOTO CAPTION:  On Valentine's Day, show your loved one you
+care by serving Cornish Hens Sheherezade and Tender-Hearts
+Salad.
+
+There's a hearts and Valentines connection today that
+Great Grandmother never considered.  Given what we now know
+about diet and heart disease, it's more true than ever that
+the way to a man's heart really is through his stomach.
+
+In the case of my husband, I think it's certainly true. To be
+honest, Frank is not what you'd call a heavy duty romantic.  On
+Valentines Day he does give me roses, but I've wondered if the flowers
+appear because his secretary, Elaine Barnes, puts him up to it. I also
+get a wonderfully romantic Valentine's card, but for all I know Elaine
+may choose it for him.  In my heart of hearts, I think he enjoys
+Valentine's Day, but is more turned on by the health aspect of the
+menu that follows than with any flowers or valentines.
+
+February has been celebrated as National Heart Month since
+1962.  What better time than February to pamper a loved one's heart --
+or your own -- than the season for lovers?  Here's a special February
+14 dinner for your Valentine, one with an elegant menu for two that
+encourages love, devotion and good health.
+
+To star at the meal, serve Cornish Hens Sheherazade, a
+romantic choice because fresh hens, like love birds, come
+in pairs.  They also are low in calories, fat, cholesterol,
+and sodium.  To surround the birds with beauty and good
+nutrition, you could make a brown-rice pilaf, sweet-
+flavored miniature vegetables, and a salad studded with
+deep-red beets cut in tiny hearts.  For dessert?  Try
+Forbidden Fruit Souffle.
+MENU
+*Cornish Hens Sheherazade
+*Curried Brown Rice Pilaf
+Miniature Vegetables
+*Tender Hearts Salad
+*Forbidden Fruit Souffle
+*Recipe follows
+CORNISH HENS SHEHERAZADEServes 2-4
+2 fresh Cornish game hens
+4 tablespoons fresh lemon juice (reserve shell)
+2 teaspoons soybean oil
+1/2 teaspoon ground ginger
+1/2 teaspoon ground cumin
+Ground pepper to taste, and salt, if you must
+Paprika to taste
+2 small onions, halved
+4 whole cloves
+6 fresh or frozen baby carrots, lightly steamed
+1/2 cup combined fresh or frozen baby peas and pearl
+onions, lightly steamed
+Curried Brown Rice Pilaf (recipe follows)
+Place hens in large shallow bowl.  In small bowl, combine
+lemon juice, oil, ginger, cumin, pepper, salt and paprika.
+Pour into and over Cornish hens.  Cover and marinate in
+refrigerator 30 minutes or longer.
+Preheat oven to 350F.  Stick cloves into onion halves.
+Place 2 onion halves and 1/4 squeezed lemon juice inside
+each hen.  Tie legs together and fold back wings.  Sprinkle
+with pepper and paprika.  Roast about 60 minutes or until
+juices run clear with no trace of pink when thigh is
+pierced.  Serve hens with vegetables and Curried Brown Rice
+Pilaf.
+
+CURRIED BROWN RICE PILAFServes 2
+1 teaspoon soybean oil
+1/3 cup chopped onion
+1 teaspoon curry powder
+1/4 teaspoon ground ginger
+1/8 teaspoon ground cumin
+1/8 teaspoon ground turmeric
+Ground pepper to taste, and salt, if you can't do without
+it
+Dash Cayenne
+1/2 cup uncooked brown rice
+1 tablespoon raisins (optional)
+1 can (10-ounces) low-sodium chicken broth
+1/2 cup water
+1 tablespoon snipped fresh or frozen chives
+Preheat oven to 350F.  In small, non-stick skillet over
+medium-low heat, heat oil.  Saute onion and spices and
+salt, if you're using it, in hot oil for 2 to 3 minutes
+until tender but not browned.  Stir in rice and raisins;
+remove from heat and set aside.
+In an ovenproof saucepan, over high heat, bring chicken
+broth and water to a boil.  Stir in rice mixture; cover and
+boil 5 minutes.  Place covered saucepan in oven and
+continue to cook 45 to 50 minutes until rice is tender and
+liquid has been absorbed.  To serve, toss pilaf with
+chives.
+TENDER HEARTS SALADServes 2
+1 can (8-ounces) low-sodium fancy sliced beets
+2 teaspoons cider vinegar
+1 teaspoon Dijon mustard
+1 tablespoon soybean oil
+Ground pepper to taste
+Pinch ground cinnamon to taste
+2 small heads Bibb or Boston lettuce with outside leaves
+removed
+2 teaspoons snipped fresh or frozen chives
+Drain beets, reserving 2 tablespoons liquid.  Using small
+heart-shaped cookie cutter or cardboard pattern, cut hearts
+out of beet slices.  Prepare dressing:  in small bowl,
+combine reserved beet liquid, vinegar, and mustard.  Whisk
+in oil in a slow stream; season with pepper and cinnamon.
+Toss beets with dressing and set aside.
+Trim base of lettuce heads, if necessary, so they sit flat;
+gently spread leaves open like a flower.  Carefully wash
+lettuce in cold water; pat dry with paper towels.  On each
+of the two salad plates, place one lettuce head; arrange
+beet hearts decoratively among leaves.  To serve, drizzle
+with dressing and sprinkle with chives.
+FORBIDDEN FRUIT SOUFFLEServes 2
+2 large unblemished cooking/eating apples
+1/2 lemon
+1 cup unsweetened
+applesauce
+2 teaspoons honey
+Ground cinnamon to taste
+Ground nutmeg to taste
+2 tablespoons applejack or Calvados, divided (optional)
+1 large egg white
+Confectioners' sugar
+Preheat oven to 375F.  Lightly grease baking dish.  Wash
+apples and, if necessary, cut a thin slice off bottom of
+each apple to make it stand upright.  Cut a 1/2-inch slice
+off tops of apples.  Using a small, sharp knife and a
+grapefruit spoon, hollow out apples, leaving a shell 1/4-
+inch thick.  Rub inside and top edges of apple shells with
+lemon to keep them from discoloring.
+In small, heavy-bottomed saucepan over low heat, combine
+applesauce, honey, cinnamon, nutmeg and 1 to 2 teaspoons
+applejack.  Cook, stirring often, until heated through but
+not boiling.  In small bow, with mixer at high speed, beat
+egg white until stiff but not dry.  Into medium-sized
+mixing bowl, pour hot applesauce.  Add half the egg white;
+fold in with a rubber or wooden spatula.  Add remaining egg
+white and fold in gently.
+Sprinkle inside of apple shells lightly with additional
+cinnamon and nutmeg.  Place apple shells in prepared baking
+dish; carefully fill with applesauce mixture, doming the
+top.  Bake in center of oven for 15 to 17 minutes or until
+souffles have risen and are very lightly browned on top.
+Remove souffles from oven and sprinkle lightly with
+confectioner's sugar.  To flame souffles, in small
+saucepan, heat remaining applejack until barely warm.
+Using a long match, light applejack and pour over souffles.
+Serve at once.
+
+ PHOTO - DRUMSTICK CROWN ROAST - SPRING
+DRUMSTICK CROWN ROAST ADDS WHIMSY TO EASTER FEAST
+The symbols of Easter are happy ones, full of the joy of
+the day$spring flowers and spring greens, new clothes,
+cuddly animals and their chocolate look-alikes, jelly
+beans, fancy breads and cakes, colored eggs and Easter egg
+hunts.  Catching the spirit of the day, Perdue Farms' home
+economists  developed a playful main course to "crown" the
+Easter meal.  It is a roast of drumsticks fashioned into an
+edible crown by baking them upright around a coffee can.
+When baking is complete, a corn bread stuffing that you
+make replaces the can.  The technique is not difficult and
+the can actually helps brown the outside of the chicken.
+Pilaf-Stuffed Crown Roast With Herb Gravy could be the
+centerpiece to a Greek feast, including a classic Greek
+soup, artichoke casserole, and salad with feta cheese.
+Traditional touches such as a garnish of red-dyed hard-
+cooked eggs and luscious rich baklava from the bakery will
+add authenticity to the celebration.  For an American-style
+meal, serve Cornbread-Stuffed Crown Roast of Drumsticks
+with Madeira Sauce.  Either way, Happy Easter!
+MENU
+Hot Sherried Consomme
+*Pilaf-Stuffed Crown Roast of Drumsticks with Herb Gravy
+or
+*Cornbread-Stuffed Crown Roast of Drumsticks with Madeira
+Sauce
+Creamy Cole Slaw
+Maple Candied Sweet Potatoes
+Wilted Lettuce Salad
+Golden Chiffon Cake
+*Recipe follows
+PILAF-STUFFED CROWN ROAST OFServes 4-6
+DRUMSTICKS WITH HERB GRAVY
+10 roaster drumsticks
+1 empty coffee can (12-16-ounces) with ends removed and
+outside greased
+Kitchen twine
+1/3 cup olive oil
+Salt and ground pepper to taste
+1 1/2 teaspoons minced, fresh oregano or 3/4 teaspoon
+dried, divided
+1 1/2 teaspoons minced, fresh thyme, or 3/4 teaspoon dried
+1/4 cup flour
+1 clove garlic, minced
+2 cups chicken broth or water
+4 hard-cooked eggs, dyed red, optional garnish
+Fresh bay leaves, thyme, oregano and marjoram, optional
+garnish
+GREEK EASTER PILAF (recipe follows)
+Preheat oven to 375F.  Place coffee can in center of a
+round 9- or 10-inch cake pan.  Arrange drumsticks around
+can, narrow end up.  With twine, tie drumsticks securely
+around the can in 3 places, starting at the middle, then
+bottom, then top.  In a small bowl, combine oil with salt,
+pepper, one half of oregano, and 1/2 of thyme; brush onto
+drumsticks.  Roast drumsticks for 1 hour, 10 minutes,
+basting halfway through cooking time with any remaining
+oil.  Meanwhile, prepare Greek Easter Pilaf; keep warm.
+Using two spatulas, remove roast with can to a warm 12-inch
+platter or chop plate.  Pour 1/4 cup pan juices into a
+small saucepan.  Whisk in flour and cook over medium heat
+for 10 minutes, stirring constantly.  Add garlic, broth,
+and remaining oregano and thyme; bring to a boil, whisking
+constantly.  Season to taste with salt and pepper; strain
+gravy into a warm sauceboat.
+To serve roast, spoon stuffing into coffee can.  Carefully
+lift off can and gently press drumsticks against stuffing.
+Garnish, if desired, with dyed eggs and fresh herbs.
+GREEK EASTER PILAF
+1/4 cup (1/2 stick) butter or margarine
+1/2 cup chopped onion
+1/4 cup pine nuts (pignoli)
+1-1/2 cups converted rice
+2-1/4 cups chicken broth or water
+1/2 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1/2 cup currants or raisins
+1/4 cup minced, fresh parsley
+In a saucepan over medium heat, melt butter.  Saute onion,
+pine nuts, and rice in hot butter for 10 minutes, stirring
+constantly.  Stir in broth, salt, pepper, and currants and
+bring to boil.  Cover pot with tightly-fitting lid; reduce
+heat to low.  Cook rice 20 minutes or until tender.  Fluff
+with a fork and toss with parsley.
+CORNBREAD-STUFFED CROWN ROAST OF DRUMSTICKS Serves 6
+WITH MADEIRA SAUCE
+10 roaster drumsticks
+1 empty coffee can (12-16-ounces) with both ends removed
+and outside greased
+Kitchen twine
+1/2 cup (1 stick) butter or margarine melted
+Salt and ground pepper to taste
+1 teaspoon ground sage
+Dixie Cornbread Stuffing (recipe follows)
+1/4 cup  flour
+2 tablespoons Madeira wine
+2 cup chicken broth or water
+Preheat oven to 375F.  Place coffee can in center of a
+round 9- or 10-inch cake pan.  Arrange drumsticks around
+can, narrow end up.  With twine, tie drumsticks securely
+around the can in 3 places, starting at the middle, then
+bottom, then top.  In a small bowl, combine butter with
+salt, pepper, and sage; brush onto drumsticks.  Roast for 1
+hour, 10 minutes, basting halfway through cooking time with
+remaining any butter.  Meanwhile, prepare Dixie Cornbread
+Stuffing, cover and bake in oven with roast during last 20
+minutes of cooking time.
+Using two spatulas, remove roast with can to a warm 12-inch
+platter or chop plate.  Pour 1/4 cup pan juices into a
+small saucepan.  Whisk in flour and cook over medium heat
+10 minutes, stirring constantly.  Add Madeira and broth;
+bring to a boil, whisking frequently.  Season to taste with
+salt and pepper; strain gravy into a warm sauceboat.
+To serve roast, spoon stuffing into coffee can.  Carefully
+lift off can and gently press drumsticks against stuffing.
+DIXIE CORNBREAD STUFFING
+1/4 pound lean bacon, diced
+1/2 cup chopped onion
+1/2 cup chopped celery
+1/4 cup (1/2 stick) butter or margarine
+1/2 pound fresh spinach, kale, or collard greens, cooked,
+well drained and chopped*
+1 package (8-ounces) cornbread stuffing mix
+1 cup chicken broth or water
+Salt and ground pepper to taste
+In a medium-sized ovenproof skillet, over medium heat,
+saute bacon, onion, and celery for 5 to 10 minutes or until
+bacon is cooked.  Add butter and heat until melted.  Stir
+in greens, stuffing mix, and broth; toss well.  Season with
+salt and pepper.
+*Note:  Or substitute 1/2 package (10-ounces) frozen
+chopped spinach, kale, or collard greens, thawed and
+drained.
+
+MOTHER'S DAY DINNER -- WITH LOVE FROM THE KIDS
+Photo:  Chicken Bouquet is a centerpiece for Mother's Day.
+Mother's Day became a national holiday in 1914.  Since
+then, it's a day of love and memories, with no gifts more
+appreciated than the "I made it myself" or "I cooked it
+myself" variety.
+     I remember so well the fledgling attempts by my oldest
+child to cook for Mother's Day. Jose wasn't much more than
+a toddler when he got the idea on his own to make hot cocoa
+for a Mother's Day treat. While I was still in bed, he went
+into the kitchen, turned on the electric stove, and started
+to make the cocoa by setting a china cup full of water
+directly on the hot burner. I came into the kitchen just in
+time to prevent a disaster. As you can imagine, a quick
+lesson on kitchen safety followed.
+The Perdue Farms home economists want to be sure your kids
+don't have a similar close call and recommend that all kids
+be warned to stay away from the stove unless there's adult
+supervision.  But assuming that there's an adult around to
+help, children can participate in making a wonderful treat
+for their mother.
+The recipe that follows is "a dinner bouquet for Mom."
+Grade school children and older can create a bouquet of
+chicken kebobs, helping to thread fruit and fresh boneless
+thigh meat on skewers and to "plant" them in rice.  For
+younger children, even toddlers, Drumstick Blossoms are an
+easy alternate recipe in which drumsticks are rolled in
+Parmesan-flavored crumbs.  Any age child can help scrub
+vegetables and spoon sherbet into orange cups.  Teenagers
+can enjoy creating radish roses, making stir-fry rice, and
+scalloping orange baskets to hold sherbet.
+Editor's Note:  Please see accompanying recipes and
+photograph.
+
+Menu
+*Citrus Chicken Bouquet
+or
+*Drumstick Blossoms
+Stewed Tomatoes
+Idaho Baked Potatoes with Sour Cream
+Succotash
+Dinner Rolls
+Berries and Cream
+
+*Recipe follows
+CITRUS CHICKEN BOUQUET                     Serves 4
+4 roaster boneless thigh cutlets
+1/4 cup fresh orange juice
+2 tablespoons vegetable oil
+2 tablespoons soy sauce
+2 tablespoons honey
+1 tablespoon grated orange peel
+2 cloves garlic, minced
+1-1/2 teaspoon minced, fresh ginger or 1/2 teaspoon ground
+2 medium-sized green peppers, cut into 1-inch squares
+2 tangerines, peeled and pulled into sections
+1 medium-sized clean, glazed ceramic flowerpot
+Garden Fried Rice (see recipe) or 5 - 6 cups cooked rice
+Cut chicken thighs into 1-inch chunks.  In shallow bowl or
+non-metal container, combine orange juice, oil, soy sauce,
+honey, orange peel, garlic, and ginger; mix well.  Cover
+and marinate chicken for 1 hour or longer, refrigerated.
+Drain chicken; reserve marinade.  Preheat broiler.  On each
+of four to six 12-inch skewers, alternately thread chicken,
+green pepper, and orange sections.  Broil kebabs, about 5
+inches from heat, for 10 to 15 minutes or until chicken is
+cooked through, turning occasionally and basting with
+marinade.
+To serve, spoon rice into flowerpot.  Stand skewers in
+rice.
+Makes about 4 servings
+NOTE:  Kebabs can also be barbecued on an outdoor grill.
+Cook over medium-hot coals for 10 to 15 minutes or until
+cooked through, turning occasionally and basting with
+marinade.
+DRUMSTICK BLOSSOMSServes 4-6
+Children can make this Mother's Day "bouquet" of
+drumsticks. Served in a flowerpot it's whimsical and fun.
+6 tablespoons butter or margarine, melted
+1/3 cup grated Parmesan cheese
+1/3 cup seasoned bread crumbs
+1/4 cup sesame seeds
+1/2 teaspoon paprika
+Salt and ground pepper to taste
+12  drumsticks
+1 medium-sized clean, glazed clay flowerpot
+1 small head Boston lettuce or green leaf lettuce
+parsley sprigs, optional
+Preheat oven to 375oF.  Place butter in a baking dish.  On
+wax paper, combine Parmesan cheese, bread crumbs, sesame
+seeds, paprika, salt, and pepper.  Roll each drumstick in
+melted butter, then in crumbs until well coated.  Arrange
+drumsticks in same baking dish, alternating direction of
+drums to accommodate all pieces.  Bake about 45 minutes or
+until cooked through and golden brown.
+To serve, separate lettuce into leaves; wash and dry.  Line
+bottom and sides of flowerpot with lettuce, allowing leafy
+edges to extend above rim of flowerpot.  Place drumsticks,
+bone side down, on lettuce in flowerpot to resemble
+flowers.  Garnish with parsley sprigs, if desired.
+
+
+ FRANK PERDUE'S FOURTH OF JULY MENU
+Frank has warm memories of his childhood, growing up on his
+father's poultry farm on the Eastern Shore of Maryland. He
+was part of the family business from the time he was so
+small "he had to hold an egg with two hands."
+Like any other farm family on Maryland's Eastern Shore, the
+Perdues did not often get to enjoy a tender young broiler;
+that was strictly springtime eating, when there were small
+birds to spare.  The rest of the year, chicken dinner meant
+long, slow cooking of one of the venerable hens that
+hatched the eggs that were the family business.
+"If a holiday came along," says Frank, "we could be sure my
+mother's big cast iron kettle would come out and it would
+be time to cook up one of the older hens.  That was great
+eating!"
+Here's the kind of Fourth of July menu that Frank grew up
+with.  Since you probably don't have an old stewing hen,
+try an Oven Stuffer Roaster for the Eastern Shore Chicken
+with Slippery Dumplings.  Roasters are old enough to have a
+lot of flavor, but young enough not to be too tough.
+If you're unfamiliar with slippery dumplings, they are more
+like noodles or won ton wrappers than conventional
+dumplings.  Sweet Potato Biscuits are a typical
+accompaniment, and Frank is so particular about them that
+the first six months of our marriage, I probably tried ten
+different recipes before hitting on the one that
+accompanies the Eastern Shore Chicken recipe.  Sweet Potato
+Biscuits are sweeter and chewier than the baking powder
+variety eaten elsewhere.
+Enjoy this Eastern Fourth of July feast.
+Menu
+*Eastern Shore Chicken with Slippery Dumplings
+Turnip Greens
+Corn on the Cob
+Zucchini Parmesan
+*Sweet Potato Biscuits
+Iced Tea
+Peach Cobbler
+*Recipe follows
+EASTERN SHORE CHICKEN WITH SLIPPERY DUMPLINGS Serves 6-8
+Poached Roaster
+1 whole roaster or 1 soup and stew hen
+1/2 lemon
+1 medium-sized yellow onion
+2 whole cloves
+Salt and ground pepper to taste
+6 cups chicken broth or more if desired
+Water
+1 bay leaf
+1 pound small white onions, peeled
+1 pound carrots (about 6), peeled and cut into 1-1/2-inch
+lengths
+
+Rub roaster inside and out with lemon.  Cut onion in half
+and stick with cloves; place in cavity of roaster.  Truss
+bird by lacing up cavity and tying legs together.  Season
+with salt and pepper, and place in an eight-quart Dutch
+oven.  Pour in chicken broth and enough water to reach
+halfway up sides of roaster; add bay leaf.  Place over
+medium heat; bring liquid to a simmer.  Reduce heat to
+medium-low.  Cover and simmer, allowing 20 minutes per
+pound for a roaster and 40 minutes per pound for a hen.
+(To keep meat tender, do not allow to boil.)  During last
+45 minutes of cooking time, add onions and carrots.
+Roaster is done if juices run clear with no hint of pink
+when thickest part of thigh is pierced.  (Hen should be
+cooked beyond this time to tenderize.)  Remove bird and
+vegetables to serving platter and keep warm.
+Add more broth or water to poaching liquid, if necessary,
+to bring it halfway up sides of Dutch oven; bring to a
+boil.  Meanwhile prepare dumplings.
+Slippery Dumplings
+2 cups  flour
+1 cup warm water
+1 teaspoon salt or to taste
+In mixing bowl, combine flour, warm water and salt.  Turn
+onto a well-floured surface and knead dough 4 to 5 minutes
+until it becomes elastic; reflour board as necessary.  Roll
+out kneaded dough as thinly as possible.  With sharp knife,
+cut into 1-1/2 to 2-inch squares.  Add to boiling poaching
+liquid and cook 5 to 7 minutes until "al dente."  Remove
+dumplings to a serving bowl.
+Over high heat, cook poaching liquid until reduced and
+slightly thickened.  For a thicker gravy, add a small
+amount of flour blended with cold water to poaching liquid.
+To serve, pour some gravy over dumplings; pass the rest
+separately.  Carve roaster and serve with vegetables,
+dumplings and gravy.
+Note:  You can substitute won ton skins for dumpling dough.
+A typical side dishes for this dinner would be greens
+sauteed with onion and a little salt pork.
+
+SWEET POTATO BISCUITS                      Makes 12 to 15
+This is how I cook sweet potato biscuits for Frank, with a
+minimum of salt. You may prefer the biscuits with a little
+more salt.
+1 cup drained, canned sweet potatoes
+1/4 cup syrup from canned sweet potatoes
+2 tablespoons vegetable shortening
+1 tablespoon sugar
+1 cup  flour
+2 teaspoons baking powder
+1/2 teaspoon salt, or to taste
+Preheat oven to 425F.  Grease a baking sheet.  Rice or
+mash potatoes until smooth; place in small saucepan and
+stir in syrup.  Cook over medium heat, stirring constantly,
+until just warm.  Stir in shortening and sugar; mix well.
+In a mixing bowl, sift together flour, baking powder and
+salt.  Stir in sweet potato mixture; mix well with wooden
+spoon or knead with hands for 1 minute.  On floured
+surface, roll or pat out dough to 3/4-inch thickness.  With
+1-1/2 to 2-inch round biscuit cutter, cut out dough.  Bake
+12 to 15 minutes until golden on top and cooked through.
+Serve warm.
+
+SAY "BRAVO, CRISTOFORO COLOMBO" AND CELEBRATE ITALIAN STYLE
+
+Columbus Day has been a national holiday in this
+country since 1971.  Its first official celebration,
+however, dates to 1792, the three hundredth anniversary of
+the exploration that brought Columbus and a crew of 120
+sailors to the New World.  The 1792 celebration took place
+in New York City, where today's Italian-American population
+equals the population of Genoa.
+
+The first Columbus Day celebration included a gala
+banquet$a thoroughly appropriate way to mark the event that
+changed the eating habits of the Old World forever.  The
+enriching exchange of foods between the Old and New World
+affected all the cuisines of Europe, but none more than
+that of Italy.  Imagine Italian cuisine without tomatoes or
+peppers or corn.
+
+To many of us "eating Italian" is a favorite
+experience, and what could be a better excuse for a "festa
+Italiana" than "Cristoforo Colombo Day".   Here's a
+complete menu for just such a holiday dinner.  In fact, it
+could be two dinners, because there's a choice of main
+courses one with the color, spice and flare of southern
+Italy, the other with the rich creaminess of the North.
+
+Because large numbers of immigrants came from southern
+Italy, especially from Naples and Sicily, lively southern
+Italian dishes are most familiar to Americans.  These
+typically include tomatoes, olive oil, garlic, spices such
+as cinnamon, raisins, and olives.  Layered pastas and pizza
+come from the South.
+
+In the North, foods are lighter, more varied, and are
+frequently delicate in flavor.  Many dishes call for
+butter, cream or cheese, and filled pasta and rice are also
+served.  Chicken is suited to either style of cooking, and
+boneless Oven Stuffer Roaster thigh meat is as delicious
+with a spicy tomato sauce as with wine and cream.  In all
+parts of Italy, fresh vegetables, fruit, and herbs are
+important.  Columbus' own city of Genoa is most closely
+associated with the use of fresh basil.
+
+Whether inspired by the North or the South, Columbus
+Day is a time to wave the flags, both our red, white and
+blue and the Italian red, white and green, and to salute
+Christopher Columbus with a meal to remember.
+REGIONAL ITALIAN COLUMBUS DAY MENU
+Antipasto
+*Brodo Genovese
+*Chicken and Eggplant Agrodolce Siciliana
+*"Rice Birds" Piedmontese in Wine and Cream Sauce
+Broccoli Florets Parmigiano
+Crusty Italian Bread
+*Coppa Cristoforo Colombo
+Cafe Espresso
+*Recipe follows
+BRODO GENOVESE:
+CHICKEN BROTH WITH PASTA, CHEESE AND BASILServes 6-8
+7 cups homemade chicken stock or 4 cans (13-3/4-ounces
+each) chicken broth
+1 cup small pasta such as tubetti (tiny tubes), farfalle
+(bow ties) or conchiglie (shells)
+1/4 cup minced fresh basil or Italian parsley
+1 cup freshly grated Parmesan cheese
+
+In large saucepan or Dutch oven over high heat, bring
+chicken stock to a boil.  Add pasta and cook until tender,
+stirring occasionally, about 8 to 10 minutes.  To serve,
+ladle hot soup into bowls; sprinkle with basil and pass
+grated cheese.
+
+CHICKEN AND EGGPLANT AGRODOLCE SCICILIANAServes 6-8
+1 large eggplant (about 1-1/2 pounds), cut into 1-1/2 inch
+cubes
+8 roaster boneless thigh cutlets
+Salt and ground pepper to taste
+1/2 - 3/4 cup olive oil, divided
+2 cups sliced red onions
+1/4 cup balsamic vinegar or red wine vinegar
+4 cloves garlic, minced
+1/2 teaspoon ground cinnamon
+2 tablespoons honey
+Grated rind of 2 oranges
+1 can (16-ounces) whole plum tomatoes, drained and cut into
+thin strips
+Minced, fresh parsley and basil (optional)
+
+Sprinkle eggplant with salt; let stand 30 minutes to
+extract liquid; rinse and pat dry.  Trim off any fat from
+thighs and cut into 2-inch pieces.
+
+Preheat oven to 350oF.  In large heavy skillet over
+medium heat, heat 2 tablespoons oil.  Add chicken, half at
+a time; saute 2 to 3 minutes until lightly browned, adding
+more oil if necessary.  Remove pieces with slotted spoon to
+large, covered casserole or baking dish.   Add 2 to 4
+tablespoons oil to skillet; stir in eggplant and cook 5
+minutes until golden, adding more oil if necessary.  Add to
+casserole.
+
+Pour vinegar into skillet, scraping and stirring to
+remove pan glaze; add garlic, cinnamon, honey orange rind,
+and salt and pepper to taste.  Pour vinegar mixture into
+casserole.  Cover and bake 15 minutes.  Stir in tomato
+strips, re-cover and bake 15 minutes longer.  Garnish with
+minced parsley and basil, if desired.  Serve with hot
+crusty Italian bread.
+
+PHOTO: Roaster Thigh "Rice Birds"
+"RICE BIRDS" PIEDMONTESE IN WINE AND CREAM SAUCEServes 6-8
+8 roaster boneless thigh cutlets
+Salt and ground pepper to taste
+4 tablespoons butter or margarine, divided
+2 tablespoons chopped onion
+3/4 teaspoon minced, fresh rosemary or sage, or 1/4
+teaspoon dried
+2 ounces chopped prosciutto or ham
+1 cup cooked rice
+4 tablespoons grated Parmesan cheese
+1/2 cup (2-ounces) grated or diced Italian fontina or
+mozzarella  cheese
+2 tablespoons olive oil
+1 cup chicken or beef broth
+1/2 cup dry white wine
+1/2 cup heavy cream
+1 tablespoon minced, fresh parsley
+Trim off and discard any fat and sprinkle chicken with salt
+and pepper.  Place between 2 moistened pieces of plastic
+wrap; pound until about 1/4 inch thick.
+
+In large heavy, oven-proof skillet over medium heat,
+melt 2 tablespoons butter.  Add onion and 1/8 teaspoon
+rosemary; cook, stirring occasionally, 2 to 3 minutes,
+until tender but not brown.  Stir in prosciutto; cook 1
+minute longer.
+
+In small bowl, combine onion mixture, rice, and
+cheeses; season with salt and pepper to taste.  Place 1
+heaping tablespoon rice stuffing 1 inch from end of each
+pounded thigh.  Roll up thighs into neat "packages",
+folding edges in over stuffing; tie packages with kitchen
+string.
+
+In same skillet over medium heat, melt remaining
+butter with oil.  Cook Rice Birds in butter-oil on all
+sides until lightly browned, about 8 to 10 minutes.  Cover
+skillet and simmer 35 minutes.  Transfer "birds" to serving
+platter; cut strings and keep warm.
+
+Add broth, wine, and remaining rosemary to skillet,
+scraping bottom to incorporate any browned bits.  Stir in
+cream; cook over medium-high heat until sauce is thick
+enough to lightly coat the back of a spoon.  Return birds
+and any juices to skillet; cover with sauce and cook
+briefly just until heated through.
+
+Arrange Rice Birds and sauce on serving platter and
+sprinkle with parsley.
+COPPA DA FESTA CRISTOFORO COLOMBOServes 8
+Amarettini (small almond-flavored biscuits) or large
+Amaretti, crushed
+1 pint each strawberry, vanilla and pistachio ice cream
+Amaretto liqueur (optional)
+Colored candy sprinkles or nonpareils
+16 cocktail toothpick flags of Italy and USA (8 each)
+
+For each serving:  In bottom of large, stemmed glass,
+place 1 teaspoon Amarettini biscuit.  Alternately scoop
+strawberry, vanilla and pistachio ice cream on top,
+sprinkling about 1 teaspoon Amarettini between each scoop.
+Pour a little Amaretto or other liqueur on ice cream, if
+desired.  Top with sprinkles and insert a flag of Italy and
+USA.  Repeat with remaining ingredients.  Serve immediately
+or place coppas in freezer until ready to serve.
+PHOTO:  Chicken Kebabs are tailgate party heroes
+PHOTO:  Thanksgiving Roaster Nested in Sage Dressing takes
+an...
+
+RECIPES OF OLD SOUTH ARE TODAY'S THANKSGIVING TREASURES
+Even before George Washington declared Thanksgiving a
+national holiday, its celebration had spread from
+Massachusetts Colony to all America.  In the Old South,
+Thanksgiving could mean weeks of preparation, days of
+celebrating and a house that overflowed with guests.
+Modern times have inevitably relaxed some standards of
+southern hospitality, but not necessarily when it comes to
+setting a sumptuous table.
+Here's a Carolina version of a Thanksgiving bird.  It's an
+Oven Stuffer Roaster complete with a nest of stuffing.  The
+stuffing is cooked outside instead of inside, so it soaks
+up the pan juices and develops a lightly crusted surface.
+Several of Perdue Farms' home recipe testers tried the
+stuffing-nest method and found it not only wonderful
+eating, but an appealing presentation as well.
+THANKSGIVING DAY DINNER DELIGHT
+*Roaster Nested in Sage Dressing with Sweet Potato Puff
+*Creamed Giblet Gravy
+String Beans Almondine
+Creamy Cole Slaw
+Cranberry Salad
+Sour Dough Dinner Rolls
+Southern Pecan Pie
+*Recipe follows
+ROASTER NESTED IN SAGE DRESSING WITH SWEET POTATO PUFF
+AND CREAMED GIBLET GRAVY                   Serves 6-8
+1 whole roaster
+Salt and ground pepper to taste
+3 cups hot water
+1 loaf (1-1/4 to 1/1-2 pounds) day-old white bread
+1 cup chopped onion
+1-1/2 cups chopped celery
+1/4 cup minced, fresh parsley
+1-1/2 tablespoons minced fresh sage or 1-1/4 teaspoons
+dried sage
+1/4 teaspoon dried thyme
+2 eggs
+1 tablespoon butter or margarine
+Creamed Giblet Gravy (recipe follows)
+Preheat oven to 350F.  Remove giblets and sprinkle inside
+of bird with salt and pepper.  Tie legs together and fold
+wings back.  Place roaster in roasting pan or baking dish
+along with giblets.  Pour in 2 cups hot water.  Roast 1-1/4
+hours, basting occasionally with pan liquids.
+Meanwhile, prepare dressing:  tear bread into 1/2-inch
+pieces; place in large bowl with onion, celery, parsley,
+3/4 teaspoon salt, 1/2 teaspoon pepper, sage, and thyme.
+Mix well and set aside.  After 1-1/4 hours, remove roaster
+from oven.
+Reserve giblets and pour 2 cups of pan juices through
+strainer into a medium-sized saucepan; reserve for gravy.
+Add water to remaining pan juices, if necessary, to bring
+liquid to 1-1/2 cups.  Ladle into bowl with dressing
+mixture; add eggs and mix until thoroughly moistened.
+With hands, mold stuffing around outside of roaster to form
+a "nest."  Brush butter over breast.  Return roaster to
+oven; continue cooking 45 minutes to 1 hour longer or until
+dressing is cooked and lightly browned and juices run clear
+with no hint of pink when roaster thigh is pierced.
+If desired, serve nested roaster from roasting pan.  Or run
+spatula under bird to loosen it and carefully transfer to
+heated platter, keeping dressing intact.  Serve with
+Creamed Giblet Gravy.
+Creamed Giblet Gravy
+2 cups reserved pan juices
+Reserved roaster giblets, chopped
+3/4 cup milk
+1/4 cup  flour
+Salt and ground pepper to taste
+Chop giblets and add to pan juices; over medium heat, bring
+to a simmer.  In small bowl, make a smooth paste of milk
+and flour.  Whisk flour mixture into pan juices and
+continue whisking until gravy is thickened.  Season with
+salt and pepper to taste.
+BOURBON SWEET POTATO PUFFServes 6
+If you have a sweet tooth, you'll love this recipe. Frank
+does.
+6 medium-sized cooked sweet potatoes or 1 can (40-ounces)
+sweet potatoes, drained
+1/4 cup (1/2 stick) unsalted butter or margarine, melted
+3 eggs
+1/2 cup firmly packed brown sugar
+3/4 teaspoon ground cinnamon
+1/4 teaspoon ground cloves
+1/4 teaspoon ground nutmeg
+1 to 2 teaspoons grated orange rind
+1/4 cup bourbon
+1 package (10-ounces) marshmallows
+Preheat oven to 350F.  Butter a 1-1/2-quart souffle dish
+or casserole.  Peel cooked sweet potatoes.  In large bowl,
+combine potatoes with remaining ingredients except
+marshmallows.  With electric mixer or food processor, beat
+or process until fluffy.  Turn mixture into prepared dish
+or casserole; arrange marshmallows over top.  Bake 20
+minutes or until marshmallows are puffed and golden.
+PHOTO:  Black & White - 3 Platters, 1 sm. bowl soup, 2
+chopsticks
+CHANUKAH IS A FESTIVAL OF FUN AND FOOD
+Chanukah is a Jewish holiday, a day of remembrance, a
+festival of lights, and most of all, a family party that is
+celebrated during eight joyful days. Chanukah was first
+celebrated more than 2,100 years ago, following the defeat
+of the Syrian army by the Macabees.  After driving the
+Syrians from Jerusalem, the Jewish temple was ceremonially
+cleansed.  During the cleaning, a flask of oil belonging to
+the high priest was found.  It contained enough oil to burn
+one night.  Instead, it burned miraculously for eight days
+and eight nights.  That is why a special eight-branch
+menorah (candlestick) is lit each Chanukah night at
+sundown, beginning with a single lighted candle on the
+first night and building to a full eight.
+As with all Jewish holidays, traditional foods are part of
+the celebration.  Fried and sauteed dishes have special
+Chanukah significance because of the oil used in cooking
+them.  Holiday Chicken Saute is a favorite meal in one
+family in which there are two small boys who still prefer
+fingers to forks.  Their mother, who is a food consultant,
+once asked Frank what he thought of such table manners.
+His answer:  "That's why we sell our drumsticks with built-
+in handles."
+With most of America's Jewish settlers having come from
+Eastern Europe, holiday foods served in that part of the
+world are most popular here.  For Chanukah, this means
+crisp, brown potato latkes (Yiddish for pancakes).  Latkes
+are usually served with fresh applesauce and dairy sour
+cream.  Before the arrival of the food processor, hand
+grating the potatoes was a traditional pre-dinner part of
+the ritual, with everyone taking turns at grating potatoes
+-- and sometimes knuckles.
+In Israel, fried jelly doughnuts are frequently served
+instead of latkes, and many Sephardic Jews (from
+Mediterranean countries), serve fried pastries unique to
+each country.  Among them are Moroccan fichuelas.  These
+crisp, honey-coated pastries are great fun to twirl in hot
+oil and shape into pinwheels - but beware of the little
+fingers near hot oil.
+PHOTO: Chanukah for Families
+FAMILY CHANUKAH SUPPER PARTY
+*Holiday Chicken Saute
+*Potato Latkes
+*Applesauce
+*Fichuelas De Chanukah
+*Recipe follows
+HOLIDAY CHICKEN SAUTEServes 4-6
+6 chicken drumsticks
+6 chicken thighs
+2 tablespoons vegetable oil or chicken fat
+3 small zucchini, cut into 1/2-inch slices
+3 medium-sized carrots, peeled and cut into 1/2-inch slices
+1 large onion, sliced into rings
+2 tablespoons fresh lemon juice
+2 tablespoons honey
+1 lemon, thinly sliced
+1 teaspoon salt or to taste
+1 teaspoon paprika
+1 tablespoon cornstarch
+2 tablespoons cold water
+In large, deep skillet or Dutch oven over medium-high heat,
+heat oil.  Saute drumsticks and thighs in hot oil until
+lightly browned on all sides, about 15 minutes.  Remove
+from skillet.  To pan drippings, add zucchini, carrots, and
+onion; saute 3 minutes.  Return chicken to skillet; Add
+lemon juice, honey, lemon slices, salt, and paprika.
+Reduce heat to medium-low; cover and cook 20 to 25 minutes
+longer or until chicken and vegetables are tender.
+In cup, place cornstarch; add water and blend to form a
+smooth paste.  Stir into skillet and cook until slightly
+thickened.  To serve, arrange chicken, lemon slices and
+vegetables on large platter; spoon sauce on top.
+
+POTATO LATKES (Potato Pancakes) Serves 4-6
+5 medium-sized raw potatoes
+1 medium-sized onion, peeled
+2 eggs
+1/4 cup matzo meal or  flour
+1 teaspoon salt or to taste
+Vegetable oil for frying
+Wash potatoes; remove spots or blemishes with a small
+knife.  Peel potatoes, if desired.  With hand grater or
+food processor fitted with steel shredding blade, coarsely
+grate potatoes.  Transfer to large bowl; cover with cold
+water and let stand 10 minutes.  Drain potatoes in
+colander, pressing out excess liquid.  Using hand grater or
+food processor fitted with steel blade, grate or chop
+onion.  Combine drained potatoes, onion, eggs, matzo meal
+or flour and salt; mix well.  (As mixture stands, more
+liquid will accumulate.  Do not pour off liquid; stir
+mixture frequently to blend.)
+In large skillet, heat 1/4-inch oil over medium heat until
+hot.  Drop potato mixture by tablespoons into hot oil;
+flatten slightly with spatula.  Cook pancakes, a few at a
+time, until golden brown on both sides, turning once and
+adding more oil if necessary.  Drain on paper towels.  Keep
+cooked pancakes warm in preheated 200F oven while others
+are cooking.  Serve pancakes warm, with applesauce.
+APPLESAUCEServes 4-6
+Frank loves this recipe.  He's normally not fond of Granny
+Smith apples, but he likes them cooked, in this recipe.
+5 to 6 medium-sized tart apples (about 2 pounds)
+2 to 4 tablespoons water
+1 to 2 tablespoons sugar, to taste (optional)
+1/4 teaspoon cinnamon
+1/4 teaspoon nutmeg
+Peel apples, if desired; remove cores and seeds.  Cut
+apples into chunks; place in medium-sized saucepan.  Add 2
+tablespoons water, sugar if desired, cinnamon, and nutmeg.
+Over medium heat, bring to a boil.  Reduce heat to low;
+cover and cook 20 to 30 minutes or until apples are very
+tender, stirring occasionally and adding more water if
+necessary.  Remove from heat and stir until large lumps
+disappear and mixture is fairly smooth.  If apples are used
+unpeeled, strain sauce in food press or mill to remove
+skin.  Let stand until cool; refrigerate until ready to
+serve.
+FICHUELAS DE CHANUKAHServes 6
+(Spiral-Shaped Sephardic Chanukah Pastries)
+5 cups  flour
+1 teaspoon salt or to taste
+2 eggs, slightly beaten
+2-1/4 cups vegetable oil, divided
+3/4 cup warm water
+1-1/2 cups sugar
+1/2 cup water
+In large bowl or container of food processor, fitted with
+steel blade, combine flour, salt, eggs, 1/4 cup oil, and
+3/4 cup warm water.  Stir or process until mixture forms a
+fairly stiff dough.  On unfloured surface, knead dough 5
+minutes until smooth and elastic.  Divide dough into 4
+parts; roll each into a ball and wrap in plastic wrap.  Let
+dough stand 1 hour for easier handling.
+On lightly floured surface, roll out one ball into a 9 x
+18-inch rectangle.  Cut dough into 6 strips, each about 1-
+1/2-inches wide and 18-inches long.
+In small saucepan over low heat, heat sugar in water until
+sugar is dissolved, stirring constantly; keep warm.  In
+medium-sized saucepan over medium heat, heat 2 cups oil to
+375F, or until small piece of dough sizzles when dropped
+in oil.  With hand, gently lift one end of a dough strip;
+pierce the opposite end with a long-handled fork and twirl
+fork once to secure dough.  Place dough, fork-end first;
+into hot oil.  As dough fries, quickly and gently turn
+fork, rolling dough around to form a pinwheel.  Fry dough
+until puffed and golden, about 30 to 60 seconds.  (Do not
+brown.)  Slip dough off fork; remove from oil with slotted
+spoon and immediately dip into warm sugar mixture to coat
+well.  Cool completely on wire rack placed over waxed
+paper.  Repeat with remaining dough.
+Makes 24 pastries
+FOR THE ROMANCE OF IT, SERVE A CHRISTMAS DINNER
+GEORGE AND MARTHA WASHINGTON STYLE
+
+        George and Martha Washington made much of
+Christmas.  They had been married on the twelfth night of
+Christmas in 1759, and from that year forward they tried to
+be together for the holidays.  (The exceptions were such
+occasions as Christmas 1776, when General Washington was
+busy crossing the Delaware.)
+    Two of the food specialists at Perdue are history buffs
+as well, an they put together for Frank a Christmas menu
+based on "receipts" (as recipes were once called) for
+dishes that might have been enjoyed at Christmas dinner,
+two hundred years ago.
+
+As they pointed out, even basic food supplies were
+very different two centuries ago.  American waters were so
+abundant with crabs, oysters, shrimp and clams, that
+inventive cooks tossed them into soups and spreads, baked
+them "potted," "scalloped" or in loaves, and used them
+lavishly in sauces and stuffings.  The oyster stuffing
+included in this menu is based on a specialty of George
+Washington's mother.  She may have served it with passenger
+pigeon $common fare in those days.  Although this wild bird
+is extinct today, Cornish game hens make tasty, tender,
+modern substitutes.  And it is far easier to "bag a brace"
+or two of Cornish hens at the local supermarket than to
+stalk dinner in the wild.
+
+Early Americans weren't partial to vegetables.  They
+tended to overcook and under season them, then serve them
+up as a "mess of pease".  But old-time cooks did make
+wonderful vegetable puddings and were superb at pickling
+and preserving their vegetables and fruits to serve all
+winter long.
+
+From the beginning, American settlers distilled
+spirits.  Even the stern Pilgrims (who considered the
+celebration of Christmas pagan) drank wine and cider for
+their health.  After a festive holiday meal, most of our
+founding fathers probably enjoyed a few rounds of Madeira
+or Port.  But Thomas Jefferson's favorite holiday drink was
+a spicy mixture of hot ale and rum, so heat producing it
+was called "a yard of flannel".  Frothy syllabub was
+thought to be suitable for everyone, even women and
+children, and this rich drink was a delicious accompaniment
+to sweetmeats, stewed fruit, cakes or pies.
+
+Though few would wish to return to cooking at the
+hearth and beehive oven, if you're smitten by the romance
+of the past, try serving special guests a Christmas dinner
+Martha Washington-style.
+
+PHOTO: "An Early American holiday menu with Cornish hens"
+An Early American Christmas Dinner for Four
+Potted Crab
+*Cornish Hens with Oyster Stuffing Mount Vernon
+*Sherried Pan Gravy
+Savory Grated-Carrot Christmas Pudding
+Pickled Beet Salad
+*"Whipt" Syllabub with Sweetmeats
+*Recipe follows
+CORNISH HENS WITH OYSTER STUFFING MOUNT VERNON AND SHERRIED
+PAN GRAVYServes 4
+4 fresh Cornish game hens
+Salt and ground pepper to taste
+4 tablespoons butter or margarine, divided
+6 oysters, shucked, coarsely chopped, and strained through
+a fine sieve or coffee filter (reserve oyster liquor)
+Pinch ground mace
+3/4 teaspoon minced, fresh thyme or 1/4 teaspoon dried
+1/4 cup chopped onion
+2-3 slices day-old bread, cubed
+1 tablespoon fresh lemon juice
+2 tablespoons dry sherry, divided
+Spiced or brandied fruit for garnish (optional)
+
+Preheat oven to 350oF.  Season hens inside and out
+with salt and pepper.
+
+In medium-sized skillet over medium heat, melt 2
+tablespoons butter with 1/2 cup oyster liquor, mace and
+thyme.  Add onion; cook 5 minutes until onion is tender and
+liquid is reduced to about 1/3 cup.
+
+In medium-sized bowl, toss onion mixture with oysters,
+bread cubes, 1/4 teaspoon salt, 1/8 teaspoon pepper, lemon
+juice and 1 tablespoon sherry.
+
+Spoon oyster stuffing loosely into hens.  Tie legs
+together and fold back wings.
+
+In a small saucepan, melt butter; combine with
+remaining sherry and baste hens with mixture.  Roast hens,
+basting occasionally, about 1 hour and 15 minutes longer or
+until juices run clear with no hint of pink when thigh is
+pierced.  Remove hens from roasting pan, cut strings, place
+on serving platter and keep warm. Pour pan juices into a
+heat proof measuring cup or small bowl.  Skim off 2
+tablespoons of clear yellow drippings that rise to the top
+and return to pan. Skim off any remaining yellow drippings
+and discard. Reserve degreased pan juices to add to gravy
+with broth.
+
+If desired, serve hens garnished with spiced or
+brandied fruit.  Serve with sherried gravy.
+SHERRIED PAN GRAVY
+2 tablespoons reserved pan drippings
+2 tablespoons flour
+2 cups chicken broth or water
+4 tablespoons dry sherry
+Place roasting pan over medium heat; add flour to reserved
+clear pan drippings and cook 2 minutes, stirring and
+scraping the bottom to incorporate any browned bits.  Stir
+in enough combined degreased pan juices, chicken broth and
+sherry to make 2 cups; simmer, stirring constantly, 2
+minutes longer.  Strain gravy into sauceboat.
+"WHIPT" SYLLABUBServes 4-6
+3 tablespoons dark rum or Cognac
+2 tablespoons sugar
+Grated rind and juice of 1 lemon
+1/4 teaspoon freshly grated nutmeg
+1 cup (1/2-pint) heavy cream
+Sprigs fresh rosemary (optional)
+Sweetmeats (see note) or stewed fruits
+
+In large bowl, with mixer at medium speed, beat rum,
+sugar and lemon rind.  Gradually add heavy cream, beating
+constantly until cream forms soft peaks.  (Do not
+overbeat.)  Cover and refrigerate until serving time.
+
+When ready to serve, if liquids have separated, beat
+by hand to re-incorporate.  Serve Syllabub in small cordial
+glasses, garnished with a rosemary sprig.  Accompany with
+sweetmeats. (By the way, do you know what a sweetmeat is?
+It's any dainty little confection such as stuffed dates,
+chocolate truffles, sugared apricots and pears, or even
+candied watermelon rind.)
+
+
+
+
+
+Chapter Nine
+CHICKEN FOR VERY SPECIAL OCCASIONS
+SHOW STOPPER RECIPES
+
+
+With the majority of the recipes in this book, I've
+tried to keep in mind that you are busy and have plenty of
+other things to do with your time besides spending it in
+the kitchen.  I've also tried to keep the ingredients and
+the processes reasonably simple and usually I've had an eye
+on the calories and the cost.
+
+This chapter is an exception.  These recipes ignore
+calories, and some of
+them require not just minutes of preparation, but days.
+There are some occasions, however, that deserve showstopper
+recipes.  Maybe your daughter is getting married?  Or
+you're celebrating a very special anniversary? Someone
+important to you just got a promotion?  You're part of a
+gourmet club, and you want your recipe to be at least as
+good as Linda's?
+
+This chapter is the place to look for unusual recipes,
+the show stoppers, the ones that will really make people
+feel special, and that they'll be talking about for days to
+come.
+
+
+BASS DRUM STICK                                  Serves 4-6
+This really does look the padded stick a drummer would use
+for his bass drum.
+l. Remove the knobby knuckle from the end of a drumstick by
+giving it a good hard whack with your heaviest knife.  If
+you happen to have a meat cleaver the job is easier.
+2. Stand the drumstick on its meaty end and push the skin
+down to expose the tendons.  Remove the largest tendons by
+pulling them free with a pair of clean pliers.
+3. Scrape the skin and meat away from the bone to form a
+rounder, more compact drumstick.
+10 chicken drumsticks
+1/3 cup flour
+3/4 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1/4 cup butter or margarine
+1 can (6-ounces) frozen orange juice concentrate
+1 can (6-ounces) water
+2 tablespoons dark brown sugar
+ 3/4 teaspoon minced, fresh oregano or 1/4 teaspoon dried
+1/2 teaspoon nutmeg
+In a large plastic bag combine flour, salt and pepper.  Add
+chicken pieces and shake to coat.  In a large skillet over
+medium heat, melt butter.  Add chicken pieces and brown on
+all sides, 12 to 15 minutes.  Pour off remaining butter.
+In a large measuring cup combine remaining ingredients.
+Add orange juice mixture to skillet.  Cover and cook over
+low heat for 25 to 35 minutes, turning chicken several
+times until cooked through.
+
+BREAST PAILLARD Serves 4
+As you can see in the accompanying photograph, this is an
+attractive dish.  I tried it on our indoor electric grill
+and thought it was worth making over and over again.
+1 roaster boneless breast or 1 thin sliced boneless roaster
+breast
+Vegetable oil
+Salt and  ground pepper to taste
+1/4 cup butter or margarine, at room temperature
+2 tablespoons snipped fresh or frozen chives
+1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
+2 tablespoons minced, fresh parsley
+Remove tenderloin pieces from back of breast.  Place breast
+pieces and tenderloins between sheets of plastic wrap and
+pound to 1/4-inch thickness to form  6 cutlets.  Skip the
+preceding steps if using the thin sliced roaster breast.
+Brush with oil and season with salt and pepper.  Combine
+butter, chives and tarragon.  Reform into a bar and freeze
+to harden.  Grill cutlets over hot coals, rotating the
+chicken on the grill to form crosshatch markings and
+turning completely over once.  Or Broil 3" from heat a few
+minutes on each side until lightly browned.  Cut herb
+butter in slices.  Sprinkle each slice with parsley and top
+with a butter slice.  Serve immediately.
+BREAST ROLL CORDON BLEUServes 4
+You can find a simpler version of this in Chapter Seven,
+Chicken for Tomorrow or Next Week, but this one is a show
+stopper.
+1 roaster boneless breast
+3/4 cup whole milk ricotta
+ 1 package (3 ounces) cream cheese, softened
+1 egg yolk
+1/4 cup grated Parmesan cheese
+1/4 cup  thinly sliced scallion
+1/4 cup minced fresh parsley
+1 clove garlic, minced
+1/8 teaspoon nutmeg
+Salt and  ground pepper to taste
+1/4 pound sliced ham
+3 to 4 cups chicken broth
+Place breast halves side by side between two sheets of
+plastic wrap and pound to 1/4" thickness, forming an 8" x
+12" rectangle.  In a mixing bowl combine remaining
+ingredients except ham and broth.  Place breast smooth side
+down, on a piece of dampened cheesecloth.  Arrange ham
+slices over chicken breast.  Spread filling over ham
+leaving a 1/2-inch border.  Carefully roll breast,
+lengthwise, jelly-roll fashion around filling.  Wrap in
+cheesecloth, tie ends and in 2 to 3 places in center.
+Bring broth to a boil in a large saucepan.  Add chicken and
+reduce heat to low.  Poach chicken, covered, 35 minutes.
+Remove from pan and let cool.  Remove cheesecloth and
+chill.  Cut chicken roll in 3/4-inch slices and arrange
+over lettuce or watercress.
+CHICKEN BROCCOLI CAKEServes 4-6
+From the name, you'd think this was a very unusual dessert,
+but in fact, the cake part of the name comes from its
+shape, not its taste.  Although this takes awhile to make,
+especially the pancakes, I've always felt it was well worth
+it every time I've made it.  Since you can eat this with
+just a fork, it's particularly good for a buffet meal when
+you don't want your guests to have to cut anything while
+they're balancing food on their laps.
+Sauce:
+3 tablespoons butter or margarine
+3 tablespoons flour
+1 1/2 cups milk
+1/4 teaspoon salt or to taste
+1/8 teaspoon ground white pepper
+1/8 teaspoon nutmeg
+In a saucepan over medium heat, melt butter. Blend in flour
+and cook, stirring for 1 minute.  Add milk and cook,
+stirring, until sauce is smooth and thickened.  Add salt,
+pepper, and nutmeg.
+Filling:
+When choosing the broccoli for the filling, look for firm,
+compact clusters of small flower buds with none opened
+enough to show the bright yellow flower. If you can see any
+yellow in the buds, the broccoli is overmature.  Broccoli
+is at its best when the bud clusters are dark green or sage
+green, or even green with a decidedly purplish cast.
+3 tablespoons butter or margarine
+2 cups broccoli, cooked and chopped (Once when I didn't
+have enough broccoli on hand, I rounded it out with green
+peas and it was great.)
+1/3 cup grated Parmesan cheese
+1/4 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1/8 teaspoon nutmeg
+1-1/2 cups finely chopped cooked chicken
+1/3 cup grated Swiss cheese
+6 pancakes, each a little less than 7-inches wide and about
+1/4-inch thick. (The thicker the pancake, the taller the
+"cake".  Use your favorite recipe or mix.)
+In a saucepan over medium heat, melt butter.  Stir in
+broccoli, Parmesan, salt, pepper, nutmeg and chicken.  (You
+can stop at this point the night before, but remember to
+bake the "cake" longer since the ingredients will be cold
+from being in the refrigerator.)
+Preheat oven to 375oF.
+To assemble ``cake," butter a cookie sheet and place a
+pancake on it.  Spread with part of the broccoli filling.
+Repeat layers, ending with a pancake.  Pour sauce over the
+top and sprinkle with Swiss cheese.  Bake for 15 minutes
+(or 25 minutes if ingredients were refrigerated).  Place
+under a hot broiler and broil until cheese is lightly
+browned.  To serve, cut into wedges.
+CHICKEN FONDUE IServes 4
+I haven't seen anyone use a fondue pot for a long time, but
+it's still a great way to serve chicken, and it's a fun and
+informal way to entertain.  Maybe it's time to remember
+this once-popular way of cooking. The first version is a
+new, low-calorie version.  The second is more traditional.
+4 skinless, boneless chicken breast halves
+1/2 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+4 cans (13-3/4 ounces each) chicken broth
+1 bottle (12-ounces) chili sauce
+1/2 cup mayonnaise or salad dressing
+1 tablespoon finely chopped onion
+1/4 clove garlic, minced
+Cut each breast in one-inch cubes. Sprinkle salt and pepper
+on chicken.  Bring broth to boiling in fondue pot and keep
+at that temperature.  Provide each guest with portion of
+chicken and fondue fork as well as fork for eating. Each
+guest cooks own chicken on fondue fork by holding in
+boiling  broth about 1 minute, or until done. In a small
+bowl mix remaining ingredients as sauce for dipping after
+cooking.
+CHICKEN FONDUE IIServes 4
+4 skinless and boneless chicken breast halves
+1-1/2 pints oil
+1 1/2 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+2 eggs, beaten
+1 cup water
+3 tablespoons sesame seed
+1-1/2 cups flour
+Cut chicken breasts into 1-inch cubes.  Bring oil to
+boiling point in fondue pot and keep at that temperature.
+Sprinkle 1/2 teaspoon of the salt and the pepper on
+chicken.  In a mixing bowl combine remaining salt, eggs,
+water, remaining 2 teaspoons salt, sesame seed and flour to
+make a batter.  Provide each guest with fondue fork as well
+as fork for eating.  Each guest cooks own chicken on fondue
+fork by dipping into batter and then holding in hot oil
+approximately 1 minute, or until done.  Serve with a
+variety of dips.  Any barbecue sauce makes a good dip.  I
+also recommend the Dill Dip and Orange Dip.
+DILL DIP                                       Makes 1 cup
+1/2 cup mayonnaise or salad dressing
+1/2 cup sour cream
+1 teaspoon fresh lemon juice
+2 teaspoons finely chopped onion
+1/2 teaspoon salt or to taste
+1/2 teaspoon dry mustard
+1/2 teaspoon dill seed
+In a small bowl combine all ingredients and stir until
+blended.
+ORANGE DIP                                      Makes 1 cup
+1 can (6-ounces) orange juice concentrate
+3 tablespoons oil
+1 tablespoon vinegar
+1 tablespoon sugar
+1/4 teaspoon dry mustard
+1/4 teaspoon salt or to taste
+1/8 teaspoon Tabasco
+In a blender or food processor combine all ingredients.
+Blend at speed for 5 seconds or until smooth.
+Food Tip:  Use leftover orange or dill dip for fresh
+vegetable such as cauliflower, broccoli, carrots or celery.
+CHICKEN KIEV Serves 4
+Frank and I had this in a restaurant in Moscow back in
+1988.  We happened to be there because the Soviet
+Government had invited Frank and his CEO, Don Mabe, to give
+them tips on producing plumper chicken.  Don's wife, Flo,
+and I got to go along. I remember that Frank was impressed
+by the world-class knowledge and skill of the Soviet
+poultrymen, but he said their chickens didn't grow to be as
+plump and juicy as ours because their diets didn't include
+enough protein.  The Soviet birds may have been thin, but
+the recipe that we had for Chicken Kiev was "otlichnii,"
+(outstanding).  You've got it exactly right if, when you
+cut the cooked chicken, the  melted butter spurts out.
+4 skinless, boneless chicken breast halves or 1 thin sliced
+boneless roaster        breast
+1/2 cup butter or margarine, chilled
+1 tablespoon lemon juice
+ 1 tablespoon snipped fresh or frozen chives
+1/2 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1 egg, beaten
+1 cup bread crumbs
+Oil for deep frying
+Place chicken between sheets of plastic wrap and pound to
+flatten slightly.   Skip the previous step if you are using
+thin sliced boneless roaster breasts. In a food processor
+fitted with a steel blade, blend butter, lemon juice and
+chives; mold into four oblongs and chill.  (In fact, I
+think freezing works best.)  Sprinkle salt and pepper on
+chicken.  Wrap chicken breast around chilled mold and
+secure with toothpicks.  Dip in beaten egg and roll in
+bread crumbs.  Chill again for one hour.  Fry in deep fat
+at 350oF for 10 to 15 minutes or until crust is golden
+brown.  Serve immediately
+
+CHICKEN PAELLA PERDUEServes 6-8
+This is the Perdue version of the traditional paella.  The
+authentic Spanish version takes all day to make -a I've
+watched cooks in Spain do it.  You'll notice that the
+saffron in this paella is optional.  That's because the
+last time I looked at the price for it in the spice jars in
+the supermarket, I calculated that saffron costs more than
+gold dust.  However, you only need to use a couple of
+strands of it at a time so it's not totally out of line.
+If you can't find it or don't want to use it, this recipe
+will still taste good$just different.  It will also look
+different because saffron imparts an attractive yellow to
+the rice.  Incidentally, the reason saffron costs so much
+is that it's made from the dried stigma of the saffron
+crocus and it takes 225,000 stigmas to make a pound of
+saffron.
+1 chicken, cut in serving pieces
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1 small clove garlic, minced
+8 tablespoons butter or margarine, melted, divided
+2 cups quick-cooking rice, uncooked
+1/4 cup chopped onion
+1/2 teaspoon paprika
+1 tablespoon minced, fresh parsley
+1/2 teaspoon seafood seasoning
+2-3 filaments teaspoon saffron (optional)
+1/2 cup fresh or 1 can (8-ounces) minced, soft shell clams
+2 tablespoons clam juice
+1 cup canned chicken broth
+1/2 pound backfin crabmeat
+1 cup peas
+1 dozen small clams (on the half-shell)
+1 package (9 ounces) frozen artichokes, cooked
+1 jar (2 ounces) pimento strips
+Preheat oven to 350oF.  Place chicken in single layer, skin
+side up, in shallow baking dish; season with salt, pepper
+and garlic.  Pour 4 tablespoons of the butter or margarine
+over chicken; cover and bake for 45 minutes or until cooked
+through, uncovering during last 20 minutes for browning.
+While chicken is baking, in a large skillet over medium
+heat, melt remaining butter.  Add the uncooked rice and
+onions and saute until lightly browned.  Add paprika,
+parsley, seafood seasoning, saffron, minced clams, clam
+juice and chicken broth.  Simmer over very low heat for 15
+minutes.  In the shallow baking dish, leave 2/3 of the
+chicken; add the rice mixture, the crabmeat and peas in
+layers.  As garnish, place on top of this, the remaining
+chicken, all of the clams in the half-shell, cooked
+artichokes and pimento.  Cover and bake at 350o for 10-15
+minutes to heat through.
+
+CHICKEN PICCATAServes 4
+Frank's good friend, Sue Hess, from Ocean City, Maryland
+is a busy lady who entertains frequently and likes to be
+efficient when doing it.  As she puts it, "I don't like to
+have to invent every part of the wheel all over again for
+each party.  I use the same plan over and over again.  I
+know which platters I'll use for hors d'oeuvres, I know
+where I'm going to put the cocktail napkins, and when to
+start peeling the corn.  When I find one recipe that I can
+count on, I use it often enough and make it often enough so
+I've got the preparation down to a science.  This Chicken
+Piccata is one of my favorites to repeat for parties."
+4 skinless, boneless chicken breast halves or 1 thin sliced
+boneless roaster breast
+1/4 cup  flour
+1/4 cup (1/2 stick) butter or margarine
+juice of 1 lemon
+1/2 cup chicken  broth
+4 lemon slices
+1/4 cup minced, fresh parsley
+Salt and ground pepper to taste
+ Slice each breast in half lengthwise, butterfly-style. You
+should end up with 8 thin, flat pieces.  Skip the previous
+step if you are using thin sliced boneless roaster breasts.
+Dip pieces in flour to coat lightly, shake off excess.  In
+a large skillet over medium-high heat, melt butter.  Add
+scaloppine and saute until lightly browned on both sides.
+Add lemon juice and broth to pan and cook 3 to 4 minutes
+more, turning scaloppine frequently in sauce until cooked
+through.  Garnish with lemon slices and parsley.
+
+CHINESE FRIED NOODLE CAKE WITH CHICKEN TOPPING
+Theresa Kreinen, who developed many of the low fat, low
+calorie recipes for Perdue, says that her favorite show
+stopper recipe is this Chinese Noodle Cake recipe.  "I
+remembered that many years ago when I was working for a
+Chinese spice company, I saw a similar recipe and thought
+that if I took the salt and fat out of the recipe and used
+far less oil, that it might still be tasty."   She tried
+her health-conscious version of the classical Chinese dish,
+and ended up with something that is clearly a show stopper.
+CHINESE FRIED NOODLE CAKEMakes 2 noodle cakes
+In large sauce pot over high heat, bring 3 quarts of water
+to a boil.  Add 6 ounces dried fine egg noodles; cook in
+boiling water 3 minutes; drain.  Rinse with cold water;
+drain well.  In large bowl, toss noodles with 2 teaspoons
+vegetable oil to prevent sticking.  In 12-inch skillet over
+medium-high heat, heat 2 tablespoons vegetable oil.  Add
+half noodles, flattening to form cake.  Cook 5 minutes or
+until bottom is golden brown.  Loosen edges. Invert onto
+large round platter.  Slide noodle cake back into skillet.
+Cook 5 minutes longer or until second side is golden brown.
+Invert onto large round platter. Repeat procedure with
+remaining noodles.
+CHICKEN TOPPINGMakes 6 servings
+1 roaster boneless breast
+2 tablespoons vegetable oil
+2 medium onions, cut in thin wedges
+2 tablespoons minced ginger root
+2 cloves garlic, minced
+3 cups torn spinach
+1-1/2 cups chicken broth
+1 cup sliced mushrooms
+1 sweet red pepper, cut in thin strips (1 cup)
+1 can (8-ounces) bamboo shoots, drained and cut in julienne
+strips
+2 tablespoons soy sauce
+1/8 teaspoon crushed dried red pepper
+2 tablespoons cornstarch
+2 tablespoons dry sherry
+Remove visible fat from breast meat and cut into thin
+strips.  In a wok or large skillet, over medium-high heat,
+heat oil.  Add onion, ginger and garlic; stir fry 1 minute.
+Add chicken; stir fry 2 minutes, or until chicken turns
+white.  Add spinach, broth, mushrooms, red pepper strips,
+bamboo shoots, soy sauce and crushed red pepper.  Cook 5
+minutes or until chicken and vegetables are tender,
+stirring frequently.  In a cup, blend cornstarch and sherry
+until smooth;  stir into wok.  Over medium heat, bring to a
+boil; boil 1 minute, stirring constantly.  To serve, spoon
+chicken mixture over Chinese Fried Noodle Cake.
+
+FILLO WRAPPED CHICKEN
+Deanna Doyel, a Californian, brought these to a pot luck at
+my house, and since they were far and away the most popular
+food at the party that night, I thought you might enjoy
+knowing about them.  They're tender, flaky, delicious, and
+they look good.  You might garnish the plate with some
+parsley or watercress.  I've served them here to a
+gathering of 50 of the Perdue marketing men and women, but
+for variation, I cut the chicken into bite size pieces and
+wrapped them individually to form cocktail-size morsels.
+To make this successfully, be sure to keep the pastry
+sheets from drying out or they'll get brittle and
+impossible to fold.  Work with only one sheet at a time and
+keep the others covered with a sheet of waxed paper and
+topped with a damp tea towel.
+WRAPPED CHICKENServes 6
+1 cup mayonnaise
+1 cup chopped scallions
+2 tablespoons minced fresh parsley
+3 cloves garlic, minced, divided
+1/2 teaspoon fresh lemon juice
+Pinch salt
+Pinch ground pepper
+1 cup butter or margarine, divided
+12 sheets fillo pastry (available in most quality
+supermarkets)
+6 skinless, boneless chicken breast halves
+Grated Parmesan cheese
+In a shallow dish combine mayonnaise, scallions, parsley,
+half of garlic, lemon juice, salt and pepper.  In a small
+saucepan over medium heat melt butter with remaining
+garlic.  Brush one pastry sheet with melted garlic butter,
+top with second sheet and brush again. Dip chicken breast
+in mixed ingredients turning to coat thoroughly.  Place
+chicken diagonally on one corner of pastry sheets, then
+roll while folding in sides to make a neat rectangular
+package.  Brush top of wrapped chicken with butter and top
+lightly with Parmesan cheese. Preheat oven to 350oF. Place
+wrapped breasts in a baking dish and bake for about 35
+minutes.  They're a golden brown when done.
+
+MUSHROOM SNAILS                               Serves 4 as
+an appetizer
+This is one of the very few recipes that I've developed on
+my own.  In spite of its name, it doesn't contain snails.
+I'd eaten escargot (snails) in France, and thought they
+were expensive and overrated, but loved the garlic butter
+and other seasonings. One day it occurred to me that those
+flavorings would be delicious with the mushrooms and
+chicken livers that I happened to have in the refrigerator.
+I sat down and wrote what I thought would be right, and
+then made the recipe exactly according to the directions
+that I'd written.  The verdict from guests was that these
+mushroom snails are a showstopper, especially if you by any
+chance have any of the escargot serving dishes with little
+indentations for each snail.  Since I'm guessing that you
+probably don't, I've suggested in the recipe that you serve
+the mushroom "snails" on little rounds of sauteed French
+bread.
+1/2 cup butter or margarine, softened
+2 cloves garlic, minced
+4 tablespoons minced, fresh parsley
+2 tablespoons snipped fresh or frozen chives
+1/8 teaspoon salt or to taste
+12 large mushroom caps
+6 chicken livers, halved
+Preheat oven to 400oF.  In a small bowl combine butter with
+garlic, parsley, chives and salt. Fill each mushroom cap
+with a half chicken liver.  Then, top each mushroom cap
+with 1/12th of the butter mixture. Bake at until filling is
+melted, and bubbly, about 8 minutes.  Serve on 1/2 inch
+thick slices of French bread which have been sauteed in
+butter until lightly browned.
+
+OLD WORLD CORNISH HENS BAKED IN SALTServes 4
+This is one of my personal favorites. When it's brought to
+the table, this dish looks so impressive that I can still
+remember the first time I saw it, which was  more than ten
+years ago.  When the hostess brought the platter with the
+four cornish hens, we couldn't be sure what we were
+getting.  It looked like four chicken-shaped pieces of
+white pottery in the exact shape of cornish game hens, only
+a little larger. Our hostess explained that she had coated
+the cornish hens with a half-inch layer of salt, and then
+roasted the hens in this casing.  To serve the hens, she
+took a small wooden mallet and gave each shell a sharp
+whap.  Each time she did this, the shell would crack into
+several pieces, revealing the fragrant and beautifully-
+roasted game hen inside.  I thought the hens would taste
+salty, but found instead some of the tenderest and most
+succulent chicken you could hope for.
+8 garlic cloves, unpeeled
+1 bunch fresh rosemary or thyme, divided
+4 fresh Cornish game hens (1 1/4 to 1 1/2 pounds each)
+Ground pepper
+4  18 x 18 inch squares heavy duty aluminum foil
+2 boxes (48 ounces each) Kosher salt
+2 1/2 to 3 cups water
+Preheat oven to 400oF.  Place 2 garlic cloves and a sprig
+of rosemary in the cavity of each hen.  Season with pepper.
+Fold wings back and tie legs together.  Place a hen on each
+sheet of foil.  Fold in edges of foil to form a nest with
+sides 1 1/2 inches high.  Leave a border of 1 1/2 inches
+between hen and foil.  Remove hens from nests and reserve.
+Place nests on heavy baking sheets.  Fill each nest with
+a layer of salt, 1/2 inch thick.  Return hens
+to nests.  In a large bowl combine remaining salt with
+enough water to make a heavy paste.  Use hands to mold salt
+around each hen enclosing it completely in a layer of salt
+approximately 1/2 inch thick.  Bake hens for 40 to 50
+minutes depending upon their size.  To serve:  With a sharp
+knife, carefully cut around the base of each hen following
+its shape.  Use a spatula to gently lift salt covered hens
+out of nests and onto platter.  Decorate platter with
+sprigs of rosemary.  In front of your guests, crack salt
+casings with a mallet and dust off any remaining salt.
+Garnish hens with sprigs of rosemary.
+Note: If you want to try this recipe with a 3 1/2 pound
+chicken, proceed in the same manner as for the Cornish
+hens, using 1 box (48 ounces) kosher salt and 1 1/2 cups
+water. The cooking time would is approximately 1 hour and
+15 minutes.
+
+ORIENTAL COOK-OUT CHICKEN                   Serves 6-8 You
+need an outdoor grill with a rotisserie for this one.  The
+sight of the whole chickens wrapped in orange peel spirals,
+turning on the spit is really impressive.  Don't let your
+guests or family miss this part.
+2 whole chickens
+2 teaspoons salt or to taste
+1/2 teaspoon ground pepper
+1 cup frozen orange juice concentrate (undiluted)
+4 tablespoons peanut or vegetable oil
+2 tablespoons French salad dressing
+3 teaspoons soy sauce
+2 oranges
+Rub inside of chickens with salt and pepper.  In a bowl
+combine orange juice, oil, salad dressing, and soy sauce;
+rub mixture on chickens, inside and out.  Peel oranges,
+spiral fashion, keeping skins in one strip.  Cut orange
+segments into small pieces and place inside of chickens.
+Truss chickens securely with string.  Place on outdoor
+grill rotisserie rod, securing with forked holders.  Place
+spiral orange peels around chickens, holding in place with
+toothpicks.  Broil on rotisserie about 1 hour or until
+juices run clear with no hint of pink when thigh is
+pierced, basting constantly with sauce.
+PERDUE A LA VERTICAL                             Serves 6-8
+NOTE TO CONNIE; THERE'S A LINE DRAWING ILLUSTRATION OF
+STUFFING THE BIRD IN THIS RECIPE AND ALSO ANOTHER DRAWING
+THAT ILLUSTRATES CARVING.  WE HAVE PERMISSION TO USE IT
+FROM SPANEK, AND THERE'S NO TRADE NAME ON IT.
+One of the really fun things about being Mrs. Frank Perdue
+is that people are always giving me tips on cooking
+chicken.  Recently I met a woman in an airport in Puerto
+Rico who told me that my life wasn't complete unless I
+tried cooking chicken on a vertical roaster.  Not wanting
+an incomplete life, I took her advice and found that yes,
+vertical roasting really does have a lot going for it.  The
+chicken cooks about 30% faster because the metal frame
+conducts heat and is in contact with the bird's interior.
+The bird is also juicier.  The heat of the vertical roaster
+forces the juices outward while the heat of the oven is
+forcing the juices inward.  The juices have no where to go,
+so instead they just stay inside, tenderizing and flavoring
+the meat. Vertical roasters are available in major
+department stores as well as in quality gourmet cookware
+shops.
+
+Denis Spanek, who patented the first vertical roster,
+says he's cooked at least 30,000 birds during
+demonstrations and tests, and this is his favorite recipe.
+It's now one of my all-time personal favorites too, but
+I've felt leery about serving it to guests without knowing
+ahead of time that they liked bleu cheese.  The last time I
+made it, though, I found a way around the problem. I
+stuffed one side of the roaster with the bleu cheese-
+mushroom mixture and omitted the bleu cheese from the
+stuffing for the other side.  Then I gave our guests the
+choice of which side they'd like.
+1 whole roaster
+3 ounces crumbled bleu cheese
+2 cloves garlic
+2 tablespoons butter or margarine
+3/4 cup Shittake mushrooms, if not available, use whatever
+mushrooms are.
+1 tablespoon dry white wine
+1/4 teaspoon paprika
+Place roaster on its back and use your fingertips to break
+the skin membrane at the neck opening on each side of the
+breast.  Work your fingers under the skin across both sides
+of the breast and continue along the thighs and legs.  Be
+careful not to break the skin that's attached at the center
+of the breastbone. In a food processor fitter with steel
+blade, combine blue cheese, garlic, butter and mushrooms.
+Process, pulsating on and off, until mushrooms are coarsely
+chopped and mixture just holds together.
+Then, spoon the stuffing under the skin, working over the
+breast, thigh, and leg areas, smoothing it evenly over each
+side of the bird.  When the bird is stuffed, gently press
+it onto the vertical roaster so the metal ring at the top
+comes through.  Set the roaster in an 8-9 inch cake pan and
+add 1/2 cup water to the roasting pan. Baste with a mixture
+of  1 tablespoon of dry white wine with paprika.  This will
+give a rosy color to the bird and the chicken will brown
+beautifully. Sear for 15 minutes in a preheated 450 degree
+oven.  Lower temperature to 350 degrees and cook for 15 to
+18 minutes per pound
+Food Tip: Carve the bird over rice so the rice catches the
+drippings.
+
+PHOTO:  Black & white -  chicken platter w/mozzarella
+strips placed in lattice pattern over breast.  On ceramic
+counter w/napkins, forks, cups & saucers, breads, etc.
+ROASTER MARINARAServes 6
+Frank is particularly fond of any recipe with tomatoes, and
+usually we've found that in restaurants that if you see a
+menu item that's "marinara," whatever-it-is is going to be
+served with a tomato-based sauce.  However, according to
+the New York Times food writer, Craig Claiborne, marinara
+really means "marine style" or sailor style and marinara
+sauces exist without tomatoes.  In this recipe, the sauce
+is tomato based.  I'm fond of this recipe because it looks
+so good.  Be sure and notice the illustration.
+1 whole roaster
+3/4 teaspoon minced fresh basil or 1/2 teaspoon dried
+Salt and  ground pepper to taste
+1-1/2 cups homemade or prepared marinara sauce (available
+in supermarkets)
+1 package (6-ounces) sliced mozzarella cheese
+Preheat oven to 350F.  Remove giblets from roaster.
+Season with basil, salt and pepper. Place bird, breast side
+up, in roasting pan.  Brush marinara sauce over roaster 30
+minutes before end of cooking time.  Cut mozzarella cheese
+into long strips 1/2-inch wide and place in lattice pattern
+over breast during final 10 minutes of cooking.
+PHOTO:  STUFFED CHICKEN
+STUFFED CHICKEN JARDINIEREServes 6
+I don't know of many presentations that are more impressive
+than this.  That's the good part.  The price for all this
+impressiveness is that it's also one of the more time-
+consuming recipes in this book. While it's true that there
+is a fair amount of preparation required, the work is done
+in advance and not at the last minute.  This recipe allows
+you to surprise your guests with a chicken that appears
+whole but slices into attractive pieces of chicken and
+stuffing. It's  also a low calorie and healthy recipe.
+You'll find directions for boning and re-forming a whole
+chicken further on, but in case you don't have the time or
+desire to do it yourself, a cooperative butcher can do it
+for you in about five minutes.
+1 whole chicken (3 1/2 to 4 pounds)
+2-3 zucchini (3/4 pound), well scrubbed and grated
+2-3 yellow squash (3/4 pound), well scrubbed and grated
+4 carrots, peeled and grated
+1 cup thinly sliced scallions
+1 large clove garlic, minced
+2 tablespoons minced fresh tarragon or 2 teaspoons dried
+1/3 cup grated Parmesan  or Romano cheese
+1/2 cup fresh bread crumbs (made from 2 slices low-calorie
+while grain bread)
+1 egg white or 1 egg yolk, lightly beaten
+3/4 teaspoon ground pepper, divided
+1/2 teaspoon of salt, divided
+1/8 teaspoon ground nutmeg or to taste
+Yogurt-Herb Sauce (recipe follows)
+Fresh tarragon sprigs, miniature zucchini, yellow squash
+and carrots, (optional garnish)
+Bone chicken except for wings and legs.  Using kitchen
+string and a large darning needle, sew up any holes in skin
+and the split area near tail -- chicken should form a
+roughly rectangular shape.  Place squash and carrots in a
+colander or strainer; press with back of wooden spoon or
+hands to remove as much liquid as possible.
+In a large, non-stick or lightly greased skillet, combine
+grated vegetables, scallions and garlic.  Cook over low
+heat, stirring frequently, 6 to 8 minutes or until mixture
+is quite dry, but not brown.  Remove from heat; stir in
+tarragon, Parmesan, bread crumbs, egg white, 1/2 teaspoon
+pepper, 1/4 teaspoon salt and nutmeg.
+Preheat oven to 400F.  Sprinkle inside of chicken with
+remaining salt and pepper. Stuff and truss chicken,
+following directions for reforming a whole chicken.  Brush
+with oil, if desired.  Place on rack in roasting pan and
+roast 20 minutes.  Reduce heat to 350F and roast 1 hour
+longer or until juices run clear with no hint of pink when
+thigh is pierced.
+Refrigerate chicken until ready to serve.  Recipe can be
+served hot, but will slice more easily if thoroughly
+chilled.  Serve chicken with Yogurt-Herb Sauce, garnish
+with herbs and vegetables, if desired.
+Yogurt-Herb Sauce
+1 cup plain low-fat yogurt
+1 tablespoon minced fresh chives
+1 tablespoon minced fresh tarragon
+1 tablespoon minced fresh parsley
+Salt and ground pepper to taste
+In small bowl, combine yogurt and herbs.  Add salt and
+ground pepper to taste.
+BONING AND RE-FORMING A WHOLE CHICKEN
+1. On a large cutting board, place bird breast down with
+drumsticks turned toward you.  Using a small, sharp boning
+knife, cut off tail.  Then cut through skin down middle of
+backbone.
+2. Keep knife close to backbone to loosen flesh, cutting
+around small oyster-shaped piece of meat part-way down
+back; leave oyster attached to skin.  Just below oyster,
+use point of knife to locate and sever ball joint between
+hip and thigh.
+3. Working toward neck, loosen flesh from carcass.  When
+shoulder blade is reached, keep bone to your right and cut
+through joint to sever wing from shoulder.
+4. Continue loosening flesh around edge of carcass until
+you reach breastbone.  Do not try to detach this because
+skin is very thin at this point.  Turn bird around so neck
+faces you; repeat steps 2 and 3.  Carefully, cut through
+two spots where wishbone is attached to carcass.
+5. When both sides of carcass and wishbone are loosened,
+lift carcass and cut breastbone away from meat.  Cut
+through cartilage, but do not worry about leaving some
+attached to flesh.  It can be removed more easily later
+without piercing skin.  Remove carcass and, if desired,
+simmer with vegetables to make a stock.
+6. Using kitchen string or unwaxed dental floss, thread a
+large darning needle.  Turn chicken skin-side up and sew
+closed any holes in skin.  Stitch split area near tail
+together so that chicken roughly forms a rectangle.
+7. Turn chicken skin-side down and carefully remove any
+remaining cartilage in breast area.  Detach small breast
+fillets and use to cover less meaty areas near thighs.
+Season meat, if desired.
+8. Mound stuffing down center of breast.  Pull skin up on
+either side around stuffing and re-form chicken.  Sew back
+of bird closed.
+9. Truss bird into attractive chicken shape.
+A TRIO OF SHOW STOPPER "VEAL" CLASSICS
+Chicken breasts, when pounded and flattened, can make an
+excellent substitute for veal. And if your market has them,
+the thin sliced boneless roaster breast  is even better,
+since you don't have to pound or flatten the individual
+pieces. The fact is, if someone didn't tell you, and if
+you're not a food professional, there's a good chance that
+you'd have difficulty telling the difference. The muscle
+fibers in both meats are surprisingly similar; they're both
+low in fat, and neither has much collagen, the factor that
+makes meat fibrous and chewy.
+The basic ingredients in most of the "veal" dishes that
+follow are boneless, skinless chicken breasts. They're
+called "cutlets."  A scaloppine is a cutlet sliced in half
+lengthwise.
+By the way, if Frank had his way, from now on you wouldn't
+think of chicken breasts as an inexpensive substitute for
+veal.  You'd think of veal as a more expensive substitute
+for his chicken breasts.  In fact, Frank likes to say that
+"Anything veal can do, my chicken breasts can do better,"
+He points out that chicken breasts are richer than veal in
+vitamin A, niacin, and calcium, and they're lower in
+calories and cholesterol.  They're equal to veal in
+protein, and of course, they're much, much more affordable.
+
+If thin sliced boneless roaster breast is unavailable
+in your market, you can make your own scaloppine, place a
+skinless, boneless chicken breast half on a flat surface,
+insert a sharp knife into the side and cut the chicken
+breast into two wide flat slices.   Put these slices
+between sheets of plastic wrap and pound with a meat mallet
+or rolling pin to 1/4" thickness.
+
+CHICKEN OSCARServes 4
+Veal Oscar is served in some of the finest New York
+restaurants.  You can make this chicken version  yourself
+for a small fraction of the restaurant cost.
+8 scaloppine (about 1 pound skinless, boneless chicken
+breast halves) or 1 thin sliced boneless roaster breast
+1/4 cup flour
+1/4 cup butter or margarine
+1 cup cooked crabmeat
+16 cooked, fresh asparagus spears or 1 can (10 1/2 ounces),
+drained
+1 cup chicken broth
+1 cup Hollandaise Sauce (optional)
+Dip scaloppine in flour to coat lightly, shake off excess.
+In a skillet over medium-high heat, melt butter.  Add
+scaloppine and saute for about 1 1/2 minutes per side until
+lightly browned and just cooked through.  Remove to serving
+platter.  Top with crabmeat and asparagus spears.  Cover
+and hold in 250 degree oven.  Add broth to skillet and cook
+over high heat to reduce by half.  Stir frequently.  Remove
+scaloppine from oven.  Top with sauce and Hollandaise, if
+desired.
+
+PERDUE PARMIGIANOServes 4
+This is a little like the Austrian treatment of veal, but
+with an Italian accent. Serve it with spaghetti. If you
+don't have commercial bread crumbs handy, dry a couple of
+slices of bread in a 250 degree oven, and then whirl in the
+blender or food processor.  Presto! Your own bread crumbs.
+8 scaloppine (about 1 pound skinless, boneless chicken
+breast halves) or 1 thin         sliced boneless roaster
+breast
+1/4 cup flour seasoned with 1 teaspoon salt and 1/8
+teaspoon Ground pepper
+2 eggs
+1/2 cup fine dry bread crumbs
+6 tablespoons oil
+1 cup homemade or prepared marinara sauce (available in
+supermarkets)
+1/2 pound mozzarella cheese, thinly sliced
+1/2 cup grated Parmesan cheese
+Place seasoned flour on a sheet of wax paper.  Break eggs
+into a shallow bowl and beat lightly.  Place bread crumbs
+on a separate sheet of wax paper.  Dip scaloppine in flour
+to coat lightly, shake off excess.  Dip in beaten egg, then
+coat with bread crumbs. In large skillet over medium-high
+heat, heat oil.  Add  saute scaloppine and saute for about
+1 minute per side until golden brown.  Drain on paper
+towels.  Arrange scaloppine in shallow baking dish or
+casserole.  Cover with marinara sauce and mozzarella
+cheese.  Sprinkle with Parmesan cheese and bake in 350
+degree oven for 15 minutes.
+PERDUE WIENER SCHNITZELServes 4
+I had the real thing in Austria, and I don't think it was
+any better than this. Serve it with buttered noodles.
+4 skinless, boneless chicken breast halves or 1 thin sliced
+boneless roaster breast
+1/4 cup flour seasoned with 1 teaspoon salt and 1/8
+teaspoon         Ground pepper
+6 eggs
+1 cup fine bread crumbs
+6 tablespoons butter or margarine, divided
+2 tablespoons chopped parsley
+Salt and pepper to taste
+1 lemon, quartered
+Pound chicken between plastic wrap to flatten to 1/4 inch
+thickness. Skip the previous step if you are using thin
+sliced boneless roaster breasts. Break 2 eggs into a
+shallow bowl and beat lightly.  Place bread crumbs on a
+separate sheet of wax paper. Dip cutlets in flour to coat,
+shake off excess.  Dip in beaten eggs, then coat with bread
+crumbs. In a large skillet over medium-high heat, melt half
+of butter. Saute breaded cutlets until golden brown and
+cooked through, about 5 minutes.  Remove to heated serving
+platter. Add reserved butter to skillet and fry remaining
+eggs sunnyside up to desired doneness. Season with salt and
+pepper. Place 1 egg on top of each cutlet, sprinkle with
+parsley and garnish with lemon quarters.
+NOTE TO EDITOR: CAN WE HAVE THE SECTION ON "MENU FOR THREE
+BEAUTIFUL GUESTS" PUT ON ITS OWN PAGE, SEPARATE FROM THE
+OTHER RECIPES?  I'D LIKE TO HAVE IT HIGHLIGHTED IN SOME
+MANNER.
+LET'S USE THE STORY BOARD FOR THREE BEAUTIFUL GUESTS HERE.
+MOST OF THE READERS WILL NEVER HAVE SEEN A STORY BOARD
+BEFORE AND WOULD FIND IT FASCINATING.
+PHOTO: POSSIBLE PHOTO OF THE FOUR CORNISH, IF WE CAN FIND
+IT IN COLOR.
+MENU FOR THREE BEAUTIFUL GUESTS
+One of Frank's most memorable commercials is "Dinner with
+Three Beautiful Guests."
+In the commercial, while Frank roasts four fresh Cornish
+game hens, he showers; shaves; puts on a tuxedo; chills
+some champagne; arranges flowers in a vase; turns on soft
+music; and then opens the door to greet three ravishing
+beauties.  The commercial has been so successful that the
+advertising agency produced a sequel, dramatizing an actual
+letter that arrived at Perdue Farms' consumer relations
+department:
+
+"Mr. Perdue, I have a complaint.  I prepared four of
+your Cornish hens just as you did on T.V.  I showered and
+shaved just as you did on T.V.  I dressed as you did on
+T.V.  I chilled the wine, and laid the birds on a bed of
+wild rice just as you did on T.V.  Your advertising is
+misleading.  No pretty girls have knocked on my door."
+People sometimes ask me if the original ad makes me
+jealous. Actually it's my favorite.
+QUICK, CRISP CORNISH HENSServes 4
+Wild rice is a completely different crop from regular rice.
+It is chewier and has a more nut-like flavor.  The people
+who grow it refer to it as "the caviar of grains."
+This is a good and quick method for roasting Cornish hens
+but it can smoke up your kitchen. If you don't have a good
+fan, preheat your oven to 500oF and then reduce it to 375oF
+when you put the hens in - and then roast them for 45 to 50
+minutes instead of the half hour mentioned in this recipe.
+4 fresh Cornish game hens
+Salt and  ground pepper to taste
+1 tablespoon minced, fresh thyme or 1 teaspoon dried
+1 bunch fresh parsley
+4 small bay leaves
+1/4 cup butter or margarine, melted
+2 cups hot, cooked wild rice
+1 lemon cut in wedges as garnish
+Bacon and Wild Mushroom Gravy (recipe follows)
+Place rack in lower half of oven; preheat to 5000F. If you
+have a ventilator fan on stove, turn it on.  Reserving
+other giblets for gravy, discard necks and livers.  Season
+hen cavities with salt, pepper and thyme.  Trim stem ends
+from parsley and add 1 tablespoon to each cavity, along
+with a bay leaf.  Tie legs together, fold back wings and
+place hens breast side up in a roasting pan.
+Roast hens for about 30 minutes, basting once with butter,
+until skin is brown and crisp and juices run clear with no
+hint of pink when thigh is pierced.  Remove hens from pan
+and skim off all but 3 tablespoons drippings to be used in
+gravy.  Serve on a bed of wild rice; garnish with parsley
+and lemon wedges and pass gravy separately.
+Bacon and Wild Mushroom Gravy
+1 ounce dried wild mushrooms (cepes, morels or porcini)
+1 cup boiling water
+1/4 pound bacon, diced
+Giblets reserved from hens, chopped
+1/3 cup chopped onion
+1/4 cup dry sherry
+1/4 cup flour
+2-1/2 cups chicken broth or water
+To reconstitute mushrooms  well, pour boiling water over
+them and allow to steep 10 minutes.  Strain through a
+coffee filter and reserve liquid.  Rinse mushrooms to
+remove any sand; chop finely.
+In a large skillet over medium-low heat, fry bacon until
+crisp.  Drain bacon on paper towels.  Leaving 2 tablespoons
+bacon fat in pan, add giblets, mushrooms and onion and
+brown about 5 minutes.  Add to Cornish drippings in
+roasting pan.  Whisk in sherry and flour.  Cook, whisking
+frequently for 3 to 4 minutes or until flour is browned.
+Add bacon, reserved mushroom liquid, and broth to flour
+mixture.  Bring to a boil, whisking frequently, and cook
+gravy to thicken.  Serve with hens.
+CIDER-GLAZED CARROTSServes 4
+1 pound baby carrots, peeled
+2 cups apple cider
+2 tablespoons butter
+2 tablespoons honey
+1/2 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1 tablespoon minced, fresh parsley
+Cut larger carrots in half on a diagonal, if necessary, so
+that all carrots are approximately the same size.  In a
+saucepan over medium heat, bring cider, butter, honey, salt
+and pepper to a boil and add carrots.  Cook 5 minutes or
+until just beginning to soften; remove with slotted spoon.
+Bring cider mixture back to a boil and cook 5 minutes to
+thicken glaze.  Remove from heat.  Two minutes before
+serving, reheat carrots in sauce, tossing frequently.
+Serve garnished with parsley.
+PEAS IN CHIVE CREAMServes 4
+1 cup heavy cream
+1/2 teaspoon salt and ground pepper to taste
+1 1/2 to 2 cups fresh or frozen peas
+1 tablespoon snipped  fresh or frozen chives
+In a saucepan over medium-high heat, bring cream and
+seasoning to a boil and cook until thick, about 5 minutes;
+whisk frequently.  Five minutes before serving, stir in
+peas and bring back to a boil, stirring frequently.  Add
+chives just before serving.
+STRAWBERRIES ROMANOFFServes 4
+1 quart long-stemmed strawberries
+1 cup sour cream
+1/2 to 1 cup brown sugar, sifted
+Arrange strawberries attractively on four individual
+dessert plates.  Garnish each plate with a big dollop of
+sour cream and a heaping tablespoonful of sugar.  Dip
+strawberries first into sour cream, then into sugar.
+ZURELLI'S SPINACH CUTLETS
+Chuck Zurelli, a butcher for one of the large supermarket
+chains,  makes this for his customers.  It's not hard to do
+at home and it looks professional.  You may want to
+substitute fresh minced onion and garlic for the onion
+powder and garlic powder that Mr. Zurelli uses.
+There is a trick to it though.  We all know that having
+sharp knives is a Good Thing, but how often do you sharpen
+yours?  Are you like me, that once a year would be average,
+and if you were to get up to once a month, you'd be feeling
+pretty virtuous?  Chuck Zurelli does a little better than
+once a month.  If you were to watch him at work, you'd see
+that in the process of butterflying chicken breasts, he'll
+almost automatically run his knife across his sharpening
+tool every 15 or 20 seconds. Since meeting Mr. Zurelli,
+I've asked other butchers how often they sharpen their
+knives.  It turns out that Zurelli is typical.  The
+professionals feel it's worth their while to keep their
+knives very, very sharp.  Now that I've tried it, I think
+they're right. If you're doing some serious cutting, how
+about a few quick strokes on your sharpening tool? It does
+make a difference.
+For each serving:
+1 skinless, boneless chicken breast half or 1 slice of the
+thin sliced boneless             roaster breast
+4 spinach leaves
+1 slice provolone cheese
+Onion powder
+Garlic powder
+Vegetable oil
+Salt and ground pepper to taste
+Take a half boneless chicken breast and butterfly it open.
+Or use a slice of the thin sliced roaster breast. Remove
+the membrane and sinews, since these can tighten unevenly
+and distort the look of the final product. Take four
+spinach leaves and layer these over the butterflied fillet.
+Top this with a slice of provolone cheese, cut about as
+thick as the pre-sliced cheeses used for sandwiches. Season
+with a few shakes each of onion powder and garlic powder.
+(Don't add salt until after it's finished cooking; salt
+will draw out the juices and toughen the meat.)  Roll up
+the fillet tightly, jelly roll fashion.  Fasten with a
+toothpick or tie with kitchen twine. Preheat oven to 350oF.
+Brush chicken with oil to seal in the moisture and then
+bake for 20 to 30 minutes or until cooked through.  Season
+with salt and pepper.
+
+
+
+
+
+
+
+
+
+
+
+
+
+CHAPTER TEN
+CHICKEN PLANNED-OVERS $ A GREAT FAST FOOD
+
+Everyone is so busy nowadays, it's often tempting to
+pick up dinner at a fast food carry-out on the way home.
+The problem is, these foods not only dent the budget, they
+can short-change you nutritionally.  Often they're high in
+the fat or sodium which many of us are trying to limit.
+
+There are, however, ways to serve speedy meals that
+are also good for you. In fact, I like to think of leftover
+chicken as a fast food.  It gives you a head start on so
+many recipes.
+
+Michelle Evans, the eminent cookbook author and travel
+authority, likes to say that left over chicken is the
+"basic black dress" of the culinary world.  It's true.  You
+can dress it up in so many ways: you can use herbs and
+spices, sauces and dips, toppings and crusts.  Just as a
+basic black dress is handy to have around, so leftover
+chicken is wonderful for a fast start on a number of
+delicious dishes.
+
+By using leftovers, you can create fast food  while
+maintaining control over the calories and nutrition.  When
+you do cook, plan for leftovers by preparing extra
+quantities.  Serve part of what you prepared immediately,
+and save the rest for a "planover".  Then, on those days
+when you're short on time,
+use your microwave to create a meal from your store of
+"planovers."
+
+There are a few points to keep in mind when using
+leftovers.
+
+_Know how long the food has been held at room
+temperature.  The Department of Agriculture recommends that
+you throw food out if it's of animal origin and if it's
+been left unrefrigerated for more than two hours.  I've
+talked with some food scientists, however, who feel that
+the USDA two-hour rule is unnecessarily strict. They say
+that except for the at-risk groups, (infants, the elderly
+or those in poor health), that you can probably still use
+chicken that has been kept at room temperature for a little
+longer than two hours, maybe as long as four hours.  Still,
+they agree that the longer chicken is kept at room
+temperature, the bigger the chance you're taking. Harmful
+organisms can multiply rapidly on food that's held in the
+danger zone between 40 degrees and 140 degrees.
+Personally, I'm in favor of being cautious, but I thought
+you might like to know that there's more than one view.
+
+_When refrigerating leftovers, break them down into
+shallow pans that aren't deeper than a couple of inches.
+If you have a deep pan with lots of, for example, leftover
+stuffing, it could take too long for the food in the middle
+to cool down to 40 degrees.
+
+_If you're not going to eat the leftover chicken
+within three days, freeze it.
+
+_Don't store cooked chicken in the freezer for longer
+than three months.  Label it so you can keep track of it.
+A California home economist friend of mine keeps a running
+log of what's in her freezer, marking dishes when they are
+removed.  This reduces the search time with the freezer
+open, and keeps her from losing track of what's in there.
+
+_Wrap leftovers tightly in moisture proof wrapping so
+as to prevent freezer burn.
+
+_Think of ways of working leftovers into your brown
+bag lunches.  Cold chicken makes a great lunch.  Chicken
+soup or stew goes great in a thermos.
+If you happen to be browsing in this chapter and find you
+want to make one of the recipes but don't have any
+leftovers handy, you can make some by:
+
+1. Baking a chicken. Place whole chicken without any
+seasonings or coatings, uncovered in a 350oF oven for
+approximately 1 hour.
+
+2. Simmering a whole chicken
+
+        1 chicken
+
+2 cups water
+
+        1 teaspoon salt or to taste
+
+        1/4 teaspoon ground pepper
+
+1 onion, peeled and quartered
+
+1 stalk celery, halved
+
+1 bay leaf
+
+        Put chicken in kettle or sauce pan.  Add water
+and remaining ingredients.  Cover and simmer 45 minutes or
+until cooked through. Save the broth for sauces or soup
+bases.
+
+3. Simmering parts of a chicken using the same recipe
+as for whole chicken. Boneless parts cook fastest, a small
+breast in 15 minutes, a larger roaster-size one in 20 to
+25, and boneless roaster thighs in 30 to 40 minutes.
+
+PHOTO:  3 pies and 1 oblong casserole
+CHICKEN POTPIES REDISCOVERED
+One of the best uses for leftover chicken is chicken pot
+pies.
+Back in the days of the Roman empire, potpies were banquet
+fare, often created with surprises - even live birds --
+under the crust.  During the time of Elizabeth I, English
+cooks made potpies using "chicken peepers," tiny chicks
+stuffed with gooseberries.  By the mid-eighteenth century,
+an English cookbook included a sort of telescoping pie in
+which five birds were stuffed one inside another, then
+wrapped in dough.
+
+With a past like that, it is not surprising that
+immigrants to America brought an appreciation for potpies
+with them.  When settlers moved West, so did their potpie
+recipes, which they adapted to local food styles with new
+ingredients and seasonings.  By this century, chicken
+potpies and "meat and taters" variations had become as
+American as corn on the cob.  They were thrifty foods,
+served at the kitchen table and in "home cooking" diners
+along country roads.
+
+Recently, nostalgia for homespun cookery has meant a
+change in status for potpies.  They not only are considered
+respectable, they're even "trendy," often appearing on the
+menus of fashionable restaurants.  These are perfect
+recipes in which to use leftover chicken, and if you run
+short of a particular vegetable go ahead and substitute
+whatever else looks good. In fact, you can mix and match
+and change the ingredients, flavorings and toppings to suit
+the mood of the moment.  To get you started, here are a few
+guidelines.
+Tips for Making old-Fashioned Chicken Potpies
+
+_Potpie fillings are actually stews or creamed dishes
+inside a crust.  If you want you can also serve fillings
+over rice, noodles, toast points or party shells.
+
+_To prevent a soggy bottom crust, bake two-crust pies
+on the bottom shelf of a preheated oven and slit the top to
+allow steam to escape.  For decorative slits, use a
+favorite hors d'oeuvre or cookie cutter.  Also space
+dumplings, biscuits and other toppings to allow for
+steaming.
+
+_When making individual potpies, eliminating the
+bottom crust creates a better proportion of filling to
+pastry.  One double-crust recipe for a 9-inch pie plate
+makes about 8 single-crust, 5-inch tarts.  Reduce baking
+time by 10 minutes.
+
+_For a different flavor in biscuits, crusts or potato
+toppings, crumble in a few tablespoonfuls of herbs or
+grated cheese.
+
+_Potpie fillings can be prepared in advance and
+refrigerated, but do not pour fillings into pastry shells
+until ready to bake.  If you plan to freeze a pie for
+storage, eliminate the bottom crust, sealing the top one
+over cooked filling.  Place in a plastic bag or wrap
+tightly with heavy foil.  Do not defrost before baking.
+Preheat the oven and add 15 minutes to cooking time.
+CAJUN PIEServes 4
+1/4 pound lean bacon
+Vegetable oil
+3 tablespoons  flour
+1/2 cup chopped onion
+1/2 cup chopped green pepper
+1/2 cup fresh ripe or canned chopped tomatoes
+2 tablespoons Worcestershire sauce
+4 to 12 drops Tabasco
+1-1/4 cups water
+1 teaspoon salt or to taste
+1 package (10 ounces) frozen succotash, thawed
+2 cups cooked, chopped chicken
+8 to 10 ready to bake buttermilk biscuits
+Grease a deep 9-inch pie plate or ovenproof dish.  In
+large, heavy skillet, over medium-high heat, cook bacon
+until crisp.  Remove bacon with a slotted spoon to drain;
+crumble.  Pour drippings into a measuring cup and add oil
+to bring to 1/2 cup.  Return to skillet and stir in flour.
+Cook over medium heat, stirring constantly, for 5 to 10
+minutes or until well browned.  Add onions and cook 1
+minute.  Stir in green peppers, tomatoes, sauces, and
+water; season to taste with salt.  Simmer until slightly
+thickened or about 1 to 3 minutes; stir in succotash bacon
+and chicken.  Pour into prepared dish.  Preheat oven to
+425oF.  Place biscuits on top of filling with edges
+touching.  Bake for 15 to 20 minutes or until filling is
+hot and biscuits are golden brown.
+CHICKEN HASH PIEServes 4
+2 pounds (4 large) potatoes, peeled and diced
+1 cup (1/2 pint) heavy cream, divided
+6 tablespoons butter or margarine, divided
+Salt and ground pepper to taste
+Pinch ground nutmeg
+1 cup  thinly sliced scallions, white and tender green
+parts only
+1/2 cup chopped celery
+2 tablespoons  flour
+1 cup chicken broth
+3 cups cooked, chopped chicken
+ 3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried
+4 eggs
+2 teaspoons minced, fresh parsley, optional
+Preheat oven to 350F.  Grease a 9-inch pie plate or 1-1/2-
+quart ovenproof casserole.  Place potatoes in a large
+saucepan with enough water to cover.  Salt to taste.  Bring
+to a boil over high heat.  Reduce heat to low and cook
+until tender, about 15 minutes.  Drain and mash potatoes,
+adding 1/4 cup cream, 2 tablespoons butter, 1/4 teaspoon
+pepper, nutmeg, and salt to taste.  Cover and set aside.
+In large skillet over medium-high heat, melt remaining
+butter.  Saute scallions and celery in butter for 3
+minutes.  Whisk in flour and cook 3 minutes.  Add broth and
+remaining 3/4 cup cream and heat to boiling, whisking
+constantly.  Stir in chicken, thyme, 1 teaspoon salt or to
+taste, and 1/8 teaspoon pepper.
+Spread chicken mixture on bottom of prepared pie plate.
+Pipe 4 potatoes rings on top of pie or spread potatoes over
+filling and make four depressions with the back of a spoon.
+Bake 15 minutes.  Remove from oven and carefully break eggs
+into rings or depressions.  Sprinkle with salt and pepper,
+if desired, and return to oven for 15 minutes or until eggs
+are set to desired doneness.  Garnish with parsley and
+serve immediately.
+CHICKEN PIEServes 4
+In contrast to the recipe above for Chicken Hash Pie, this
+may be one of the easiest chicken pie recipes there is.
+Sprinkle grated Cheddar cheese over the biscuits when you
+want something different.
+2 cups cooked chicken, cut in chunks
+2 cans (10-1/2-ounces each) cream of mushroom soup,
+undiluted
+1/2 cup uncooked frozen peas
+2 raw carrots, sliced
+2 tablespoons finely chopped onion or 1 teaspoon instant
+minced onion
+1 tube (7 and 1/2 ounces) prepared biscuits
+Preheat oven to 350oF.  Mix all ingredients except biscuits
+in baking dish.  Cover with foil and bake 1 hour. Remove
+foil. Place biscuits on top of mixture.  Bake, uncovered,
+12 minutes longer or until biscuits are brown.
+
+CHICKEN TAMALE PIE (Mexican) Serves 8-10
+Don't be alarmed if the cornmeal mixture gets lumpy$just
+keep stirring and cooking and the mixture will become
+consistently thick.
+4 tablespoons butter or margarine, divided
+1 cup chopped onion
+1 clove garlic, minced
+2 cups cooked chicken, cut in cubes
+1 can (12-ounces) tomato puree
+1 tablespoon chili powder
+1 cup pitted and chopped ripe olives
+1/2 teaspoon ground coriander seed
+3 teaspoons salt, divided
+1/2 teaspoon ground pepper
+6 cups chicken broth, divided
+2 cups cornmeal
+In a large skillet over medium heat, melt 1 tablespoon
+butter.  Add onion and garlic and saute for 1 minute.  Add
+chicken, tomato puree, chili powder, olives, coriander, 1
+teaspoon of the salt, pepper and 1/2 cup chicken broth.
+Cover and simmer 15 minutes.  Preheat oven to 325oF.  Bring
+remaining broth to a boil in large saucepan.  Add salt and
+butter.  Stir in cornmeal.  Cook at low heat 15 minutes,
+stirring constantly.  Line a large shallow baking dish with
+half of the cornmeal mixture.  Pour in chicken mixture.
+Cover with remaining cornmeal mixture.  Bake for 1 1/2
+hours.
+EMPANADA PIEServes 4
+This is a South American version of chicken pot pie.
+2 cups  flour
+3/4 teaspoon salt or to taste
+8 tablespoons (1 stick) butter or margarine, divided
+2 tablespoons lard or shortening
+About 1/3 cup ice-cold water
+1/2 cup thinly sliced onion
+1 cup thinly sliced green pepper
+1 hot green chili pepper, chopped (optional)
+1/2 cup pitted green olives, sliced into rounds
+1 cup raisins
+1/4 cup cider vinegar
+1 cup chopped fresh or stewed tomatoes
+1 tablespoon tomato paste
+1/8 teaspoon ground cinnamon
+1/2 teaspoon salt or to taste
+3 cups cooked, diced chicken
+1 egg, beaten
+Pastry
+In a small bowl, combine flour and salt.  With pastry
+blender or 2 knives, cut in 6 tablespoons butter and lard
+until mixture resembles coarse crumbs.  Gradually stir in
+water until dough forms a ball; do not overmix.
+Preheat oven to 425F and grease a deep 9-inch pie plate or
+ovenproof dish.  Roll out 2/3 of the pastry and use to line
+bottom of pie plate.  Pierce well with a fork.  Roll
+remaining pastry to 1/8-inch thickness for top crust.
+(Pastry can be prepared ahead and refrigerated until
+filling is ready.)
+Filling
+In medium-sized saucepan over medium-high heat, melt
+remaining butter.  Add onion and pepper; saute for 3
+minutes or until softened.  Add olives, raisins, vinegar,
+tomatoes and tomato paste and cook 5 minutes.  Season with
+cinnamon and salt; stir in chicken.  Spread chicken mixture
+in prepared pie plate and top with pastry.  Flute edges,
+cut decorative slits in top, and brush with beaten egg.
+Bake on bottom shelf of oven 30 minutes or until browned.
+
+FANCY CHICKEN PUFF PIEServes 4
+4 tablespoons butter or margarine
+1/4 cup chopped shallots  or scallions
+1/4 cup  flour
+1 cup chicken broth
+1/4 cup  dry sherry
+Salt to taste
+ 1/8 teaspoon ground white pepper
+Pinch nutmeg
+1/4 pound ham, in 1/4-inch by 2-inch strips
+3 cups cooked chicken, cut in 1/4-inch by 2-inch strips
+1-1/2 cups fresh, or a package (10 ounces) frozen,
+asparagus,cooked tender-crisp and cut in 2-inch pieces
+1 cup (1/2 pint) heavy cream
+Chilled flaky pastry for a 1-crust pie or 1 sheet frozen
+puff pastry
+1 egg, beaten
+In a medium-sized saucepan, oven medium-high heat, melt
+butter and saute shallots lightly.  Whisk in flour; cook 3
+minutes and add broth and sherry.  Heat to boiling,
+whisking constantly; season to taste with salt, pepper, and
+nutmeg.  Reduce heat to low and simmer 5 minutes.  Stir in
+ham, chicken, asparagus, and cream.  Pour chicken mixture
+in 9-inch pie plate.
+Preheat oven to 425F.  Cut an 8-inch circle from pastry,
+tracing around a plate as pattern.  Cut pastry hearts from
+extra dough with cookie cutter, if desired.  Place circle
+of dough on a cookie sheet moistened with cold water.
+Pierce with tines of fork, brush with egg and decorate with
+cutout hearts; brush hearts with egg.
+Place pastry on cookie sheet and the filled pie plate in
+oven.  Bake 10 minutes; lower heat to 350F and bake 10 to
+15 additional minutes or until pastry is golden brown and
+filling is hot.  With a spatula, carefully place pastry lid
+on hot filling and serve immediately.
+CHICKEN A LA KING WITH BUTTERMILK BISCUITSServes 3-4
+According to food historians, Chicken a la King got its
+name, not from some former monarch, but from the E. Clark
+King family, proprietors of a fashionable resort near
+Manhattan at the turn of the century. The original recipe
+used cream and sherry and egg yolks, and was served over
+toast points. This is somewhat lighter and a lot easier.
+If you have the time and are in the mood, skip the cream of
+chicken soup, and instead, use a basic white sauce made
+with chicken broth. If you don't have your own favorite
+white sauce recipe, here's a quick and simple one: Stir 4
+tablespoons of flour into 4 tablespoons of melted butter.
+Cook for a couple of minutes, but don't let brown.  Slowly
+stir in 2 cups chicken broth. Continue stirring until
+thickened.  Season with salt and pepper to taste.
+2 cups cooked chicken, cut in chunks
+1/8 teaspoon ground pepper
+1/2 cup pimento, chopped
+1/4 pound small fresh mushrooms, sliced (1 cup)
+2 cans (10-1/2 ounces each) cream of chicken soup,
+undiluted
+In a saucepan over low heat combine all ingredients and
+cook for about 20 minutes or until heated through.  Serve
+on buttermilk biscuits.  You can buy them ready-to-bake in
+a tube, or else make them from scratch, following this
+recipe:
+Buttermilk Biscuits
+2 cups  flour
+1/2 teaspoon salt or to taste
+1 teaspoon baking powder
+1 teaspoon baking soda
+1/4 cup shortening or butter
+About 3/4 cup buttermilk
+Preheat oven to 425F.  In large bowl, sift together flour,
+salt, baking powder, and baking soda.  Cut in shortening
+until mixture resembles coarse crumbs.  Stir in just enough
+buttermilk so dough holds together; turn out onto a floured
+surface.  Pat to a 1/2-inch thickness and cut into 2-inch
+rounds.  Bake 15 to 20 minutes, or until golden.
+CHICKEN AND CORN SOUP                             Serves 2
+- 3
+3 cups chicken broth
+1 1/2 cups cooked, diced, chicken
+1 can (8 3/4 ounces) cream-style corn
+1 tablespoon dry sherry
+Salt and pepper to taste
+1 1/2 tablespoons cornstarch dissolved in 3 tablespoons
+water
+1 cup watercress leaves
+In a saucepan over medium heat bring broth to a boil.  Add
+chicken, corn, sherry, salt and pepper.  Simmer 2 to 3
+minutes.  Stir in cornstarch mixture and cook stirring
+constantly, 1 to 2 minutes or until slightly thickened.
+Stir in watercress and serve immediately.
+
+CHICKEN CHOW MEIN (Chinese) Serves 4-6
+Using the cream of mushroom soup puts this recipe in the
+category of "fast food."  It's good, but if you have the
+time and the inclination, you'll get fresher-tasting
+results if you substitute your best white sauce recipe for
+the canned mushroom soup. Also, if you have a choice
+between buying dark soy sauce and light soy sauce, remember
+the dark one is sweeter$molasses or caramel is added$and
+light soy sauce is saltier.
+1-1/2 cups cooked chicken, cut in chunks
+1 can (3-ounces) chow mein noodles, divided
+1 can (6-1/2-ounces) cashew nuts, divided
+1 can (10-1/2-ounces) cream of mushroom soup, undiluted
+1/2 cup chicken broth
+2 tablespoons soy sauce
+Preheat oven to 350oF.  In a baking dish combine chicken,
+1/2 of noodles, 1/2 of nuts, soup, broth and soy sauce in
+baking dish, mixing well.  Top with remaining noodles and
+cashews.  Bake  for about 30 minutes.
+CHICKEN-IN-EVERY-POT SOUPServes 4-6
+For the best flavor, use fresh vegetables, varying them
+according to the season. Speaking of fresh vegetables, do
+you know how to tell a good carrot?  Look at the "crown,"
+(that's the stem end).  If the crown is turning brown or
+black or has regrowth visible where the stem was, you've
+got a carrot that's been around awhile. If the crown and
+shoulders are a bright orange, you've got a nice, fresh
+carrot.
+1 cup potatoes, cut in 1/2-inch cubes
+4 cups chicken broth
+1/4 cup dry sherry
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1 cup onions, halved and thinly sliced
+1 cup carrots, in 1/4-inch by 2-inch sticks
+1 cup celery, in 1/4-inch by 2-inch sticks
+1 cup fresh or frozen green beans, in 2-inch pieces
+2 cups cooked chicken, in 1/4-inch by 2-inch julienne
+strips
+1 cup zucchini, in 1/4-inch by 2-inch sticks
+Place potatoes in a saucepan with enough salted water to
+cover.  Bring to a boil over medium-high heat.  Cook
+potatoes 5 minutes; drain, rinse under cold water and set
+aside.  In large saucepan over medium-high heat, bring
+broth and sherry to a boil.  Season with salt and pepper.
+Add onions, carrots, and celery and simmer 5 minutes.  Stir
+in green beans and chicken and heat soup to boiling.  Add
+zucchini and potatoes and simmer 1 minute longer.
+Variation:  Chicken Minestrone
+Add 1 cup chopped stewed tomatoes in their juice and 2 cups
+cooked, drained fusilli or other pasta and 1/2-cup cooked
+kidney beans when adding zucchini and potatoes.  Stir in
+1/2-cup grated Parmesan cheese just before serving.  Other
+fresh vegetables may be added according to their cooking
+times.  Minestrone happens to be one of Frank's favorites,
+although he skips the cheese because of its cholesterol.
+NEW ENGLAND CHICKEN 'N' CORN CHOWDERServes 4-6
+Chowders are thick soups which take their name from the
+large French pot used in soup-making called a "chaudiere."
+You can use fresh corn in this recipe, but I deliberately
+suggested frozen  corn first because frozen corn can
+actually taste sweeter and fresher than the fresh corn you
+buy at the supermarket. Corn loses 50% of its sweetness in
+just 24 hours at room temperature, and it can take days for
+corn to get from the fields to the supermarket to your
+house. In contrast, frozen corn is rushed from the fields
+to the freezer in just a few hours, and once frozen, it
+stops losing its sweetness.  Strange as it may seem, with
+corn, frozen can taste fresher than fresh.
+1/4 pound bacon or salt pork, diced
+1 cup chopped onion
+1/2 cup chopped celery
+4 cups chicken broth
+2 cups peeled potatoes, cut in 1/2-inch cubes
+1 package (10 ounces) frozen corn or kernels from 2 ears of
+corn
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+2 cups cooked, diced chicken
+1 cup (1/2-pint) heavy cream
+Oyster crackers, for garnish
+In large saucepan over medium-high heat, saute bacon for 3
+minutes until its fat has been rendered.  Add onions and
+celery and cook 3 minutes longer.  Stir in broth and bring
+to a boil, whisking constantly. Add potatoes and corn,
+season with salt and pepper and cook 5 to 10 minutes or
+until tender.  Stir in chicken and cream, simmer 3 minutes
+and serve with oyster crackers.
+Variation:   Shellfish Chowder
+Add 1 cup chopped green pepper and 1 cup cooked crab or
+shrimp to soup when adding chicken.
+
+HEARTY LANCASTER CHICKEN, VEGETABLE AND DUMPLING SOUP
+Serves 4
+This is a famous Pennsylvania summer soup made with extra
+vegetables for hearty winter eating. You can substitute
+noodles for the dumplings, or add crackers, pretzels $ and
+some people have told me that even popcorn works.  I'm
+skeptical about the popcorn, but if you're feeling
+adventurous, give it a try.
+6 cups chicken broth
+2 cups cooked, diced chicken
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1/2 cup parboiled potatoes, cut in 1/2-inch cubes
+1/2 cup parboiled carrots, cut in 1/2-inch pieces
+1/2 cup shredded green cabbage
+1 cup thinly-sliced leek, white and tender green parts
+only, or 1 medium onion, thinly sliced
+1 package (10-ounces) frozen corn kernels from 2 ears of
+corn
+Knepp
+In large saucepan over high heat, bring broth to a boil.
+Add other ingredients and reduce heat to low.  Simmer for 3
+minutes while making dumplings.
+Knepp (Little Dumplings)
+1 egg
+3/4 cup flour
+1/3 cup water
+1/4 teaspoon salt or to taste
+1/8 teaspoon baking powder
+Pinch ground nutmeg
+1 teaspoon  minced, fresh parsley, optional garnish
+In small bowl, beat egg; stir in flour, water, salt, baking
+powder, and nutmeg.  Drop batter by half teaspoons into the
+simmering soup.  When dumplings rise to top, stir in
+parsley and serve.
+Variation:   Chicken Spinach Straciatella
+Omit dumplings.  Clean and stem 1/2 pound fresh spinach;
+stack and cut into 1/2-inch strips.  Whisk together 2 eggs
+with 1/2-cup grated Parmesan cheese.  Stir in spinach with
+chicken, then heat soup just to boiling.  Immediately pour
+in the egg mixture in a thin stream, while stirring.  The
+goal is to end up with thread-like strands of cooked egg.
+Cook until soup simmers again; stir gently just before
+serving.
+CHICKEN-BACON SANDWICH Serves 6
+Different kinds of bread make interesting variations.  You
+can serve the sandwiches either open-face or topped with
+another slice of bread. I like open-face sandwiches that
+the kids can decorate.
+1 cup cooked, finely chopped chicken
+1/4 cup chopped celery
+2 tablespoons minced, fresh parsley
+4 tablespoons mayonnaise or salad dressing
+2 teaspoons fresh lemon juice
+1/4 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+6 slices crisp cooked bacon
+In a mixing bowl combine all ingredients except bacon and
+spread on favorite kind of bread.  Break slices of cooked
+bacon in half and place on top of sandwich.
+HOT CHICKENWICHServes 6
+If chicken has been chilled, it should be placed in 250oF
+oven, uncovered, for about 3 minutes.  If you have the
+time, substitute a good homemade white sauce made with
+chicken broth for the cream of chicken soup. If you don't
+have the time, (and I bet that happens to you often!) the
+chicken soup shortcut is still very good.
+6 slices hot buttered toast
+1 can (3-1/2-ounces) deviled ham
+1 chicken, cooked and sliced
+3 tablespoons minced, fresh parsley
+1 can (10-1/2-ounces) cream of chicken soup, undiluted and
+heated
+Salt to taste (you may not want any since the soup and the
+deviled ham are both fairly salty)
+Spread deviled ham on buttered toast; sprinkle with
+parsley.  Place sliced chicken on toast.  Pour hot soup
+over each sandwich.
+QUICK CHICKEN TETRAZZINI        Serves 2-3
+This is even better after standing to let the flavors
+blend.  Green beans and broiled tomato go nicely with this.
+If you have time, use a good homemade white sauce made with
+chicken broth and mushrooms instead of the cream of
+mushroom soup.
+1 cup cooked, diced chicken
+1 can (10-1/2-ounces) cream of mushroom soup, undiluted
+1/2 cup cooked spaghetti (1/4 cup uncooked yields 1/2 cup
+cooked)
+2 tablespoons  dry sherry
+1/3 cup grated Parmesan cheese
+Salt and ground pepper to taste (you may not want any since
+the soup is fairly salty)
+Preheat oven to 375oF.  In a baking dish combine all
+ingredients and bake for about 30 minutes until hot and
+lightly browned.
+SALADS
+CHICKEN SPRING SALADServes 6-8
+Spinach is an excellent source of Vitamins A and C, as well
+as potassium and magnesium.  When you eat it uncooked, as
+in this recipe, dentists say spinach is a detergent food,
+helpful to dental health.
+3 cups cooked chicken, cut in chunks
+1 package (10-ounces) raw spinach, washed and drained with
+stems removed and torn into small pieces
+ 1 small clove garlic, minced
+1 tablespoon chives, snipped, fresh or frozen
+1 teaspoon salt or to taste
+1/8 teaspoon ground pepper
+1 teaspoon sugar
+3/4 cup chopped pecans
+2 apples, chopped
+1/2 cup oil
+1/4 cup red wine vinegar
+In a salad bowl combine all ingredients and toss lightly.
+FRENCH DRESSING CHICKEN SALADServes 3-4
+This is a real "fast food," perfect for when you've got a
+lot of other things to do besides fuss in the kitchen.
+It's quick and easy, but the Cayenne pepper gives it a
+little perk that lifts it out of the ordinary.
+2 cups cooked, diced chicken
+1/2 cup finely chopped celery
+1/4 cup French dressing
+1/4 cup mayonnaise or salad dressing
+1/8 teaspoon Cayenne pepper
+In a salad bowl toss together all ingredients and serve on
+lettuce.
+
+OLIVEY CHICKEN SALADServes 6
+I like this recipe partly because it tastes good, but also
+because it's a dandy use for leftover rice as well as
+leftover chicken.
+2 cups cooked, diced chicken
+1 cup cooked rice (1/4 cup uncooked yields 1 cup cooked)
+3/4 cup chopped celery
+1/2 cup sliced pimento-stuffed green olives
+1/4 cup toasted slivered almonds
+ 1/4 cup thinly sliced scallions
+1 teaspoon salt or to taste
+1/4 teaspoon ground pepper
+1/2 cup mayonnaise or salad dressing
+2 tablespoons fresh lemon juice
+In a mixing bowl combine all ingredients and serve salad on
+a bed of lettuce leaves.
+SUNSHINE CHICKEN SALADServes 4-6
+The avocado you use in this recipe should be fully ripe,
+and that means it will have a slight give to it when you
+press it between your palms.  If it has about as much
+"give" to it as a baseball, let it ripen for a couple of
+days more at room temperature.  But don't refrigerate it
+because refrigeration puts a permanent stop to all
+ripening.
+3 cups cooked, diced chicken
+1 can (6-ounces) orange juice concentrate
+3 tablespoons oil
+1 tablespoon vinegar
+1 tablespoon sugar
+1/4 teaspoon dry mustard
+1/4 teaspoon salt or to taste
+1/8 teaspoon Tabasco
+1 cup chopped celery
+1/2 cup diced ripe olives
+1 medium avocado, cut in small chunks
+1/4 cup toasted, slivered almonds
+In a blender or food processor, make dressing by blending
+orange juice concentrate, oil, vinegar, sugar, dry mustard,
+salt and Tabasco at high speed 5 seconds or until smooth.
+In a salad bowl combine chicken, celery, olives, avocado
+and almonds.  Pour dressing over.  Toss and chill at least
+30 minutes before serving.
+TANGY CHICKEN SALADServes 3-4
+Have you ever gotten the hard cooked eggs and the uncooked
+eggs mixed up in the refrigerator$and you wanted to know
+which was which without breaking them?  If that should
+happen when you're making this recipe, here's what to do.
+Spin them.  The one that whirls around like a spinning top
+is hardcooked. The one that wobbles and doesn't spin well
+is still raw.
+2 cups cooked, diced chicken
+1/2 teaspoon salt or to taste
+1/4 cup chopped celery
+1 hard cooked egg, chopped
+1 tablespoon sweet pickle relish
+1/2 cup mayonnaise or salad dressing
+In a salad bowl toss together all ingredients.  Serve on
+crisp lettuce.
+HEARTY CHICKEN SOUP IN A HURRYServes 4
+This is an easy soup for a beginning cook. It's also good
+in a thermos for a school lunch  on a cold day. I can't
+count the number of times I've made it when I've been in a
+hurry.
+2 cans (13-1/2 ounces each) chicken broth
+1 cup cooked, diced chicken
+1 cup cooked, high-protein wagon wheel macaroni or other
+pasta
+1 cup frozen mixed vegetables
+In a saucepan over medium heat bring broth to a simmer.
+Stir in chicken, pasta and vegetables.  Reduce heat to low;
+simmer 5 minutes until vegetables are tender-crisp.  Spoon
+soup into a wide-mouth thermos jar and close tightly.
+Serve with crackers or lightly buttered bread.
+SAUCY CHICKEN BUNDLES Serves 4
+This takes time but it looks good and tastes terrific. It's
+not a gourmet item, but it's something a young cook can
+really enjoy making and showing off.
+2 cups biscuit mix
+1/2 cup milk
+1 cup cooked, diced chicken
+1/4 cup butter or margarine, melted
+2 cans (10-1/2-ounces each) cream of chicken soup,
+undiluted
+1 can (10-1/2-ounces) jellied cranberry sauce
+In a mixing bowl add milk to biscuit mix to form dough.
+Roll dough into a square about 1/4-inch thick.  Cut dough
+into 3-inch squares (makes about 8).  In a small bowl
+combine chicken, butter and 4 tablespoons of soup.  Put 2
+tablespoons of this mixture on each pastry square.  Bring
+four corners of square together and pinch closed.  Preheat
+oven to 450oF.  Place on baking sheet and bake for 15
+minutes.  Heat remaining soup and pour over baked squares.
+Slice can of cranberry sauce into 1/4-inch slices.  With
+star-shaped cookie cutter, cut star from each slice of
+cranberry sauce and place on top of baked bundle before
+serving.
+
+
+
+
+
+
+
+
+Conclusion: THE STORY OF A RARE BIRD
+
+
+This part has almost nothing to do with recipes and
+cooking, but I've  been trying to guess what you were
+looking for when you bought this book.
+
+Clearly you wanted recipes from one of the world's
+premier authorities on chicken.  I hope you've found this
+when looking at Frank's favorites.
+
+But maybe you're also like many people who enjoy
+reading cookbooks almost as much as they enjoy the cooking.
+Over the years, hundreds of people have told me that they
+buy cookbooks and only try a few recipes.  The real
+pleasure they get from a cookbook is in reading it. Knowing
+this, I've tried to make this book something that would be
+fun to read as well.
+
+But if you live in an area where Frank sells his
+products, or if you've seen the PBS specials on him or read
+about him in In Search of Excellence, or perhaps read about
+him in some of the gossip columns, you may also have an
+additional reason to buy this book.  Perhaps you were
+curious about him as a person.   What kind of man built a
+company from a father and son operation to one that today
+processes more than a million chickens a day and has sales
+in excess of a billion dollars a year?  What is he really
+like?
+
+To me, his outstanding characteristic is that he gives
+of himself.  I've seen first hand how he gives of himself
+for the sake of doing the best job he can for both
+consumers and for the people who work for the company. I
+know how often he's set the alarm for 4:45 a.m. after being
+up until 1:30 a.m. so he can get a head start on work.
+When he's really busy with something, I've seen him get by
+with two hours sleep after a month of getting only four
+hours.
+
+He cares so much for the people who work for him that
+I've heard him make transatlantic phone calls even during
+our honeymoon to make sure a low level associate's
+grievance was handled fairly.  I've been touched by how
+often he visits retired associates, now in their 80s and
+90s.  Company functions mean so much to him that once,
+after we had been traveling for twenty-three hours on our
+return from the Soviet Union, he went straight to a Perdue
+Volunteer Fire Brigade Appreciation Dinner rather than
+going home to bed.  The associates meant far more to him
+than his sleep.  When one of the Perdue truckers needed
+help loading boxes, Frank worked alongside him until the
+job was done because Frank believed the man had a right to
+be home with his family.
+
+Even in the building of the company, I find him
+generous.  That may seem like an unusual way to look at the
+work of an entrepreneur, but he is providing jobs and a
+quality product; he's not  engaged in leveraged buy-outs
+and paper transactions.
+
+Many people know that Frank Perdue is famous for his
+chickens, his financial success, his marketing innovations,
+his drive, his creativity, or even his eccentricities, but
+I think that his greatest success lies elsewhere.  To me,
+true success isn't measured by what you get, but rather by
+what you give.  The tough man who makes those tender
+chickens, is an unusually giving man.
+
+
+
+
+
+
+
+
+
+
+End of Project Gutenberg's The Perdue Chicken Cookbook, by Mitzi Perdue
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE PERDUE CHICKEN COOKBOOK ***
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