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.