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diff --git a/1979.txt b/1979.txt new file mode 100644 index 0000000..3a577f2 --- /dev/null +++ b/1979.txt @@ -0,0 +1,12178 @@ +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 *** + + + + + + + + + + + + + + + +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 *** + +***** This file should be named 1979.txt or 1979.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/1/9/7/1979/ + + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. 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