PERDUE PLUS FIVE

When was the last time you baked a pie from scratch?

I’m asking you this question because I’m guessing that you’re like many other people who’ve told me that today they’d never have time to bake a pie from scratch. They might have once, but they don’t have the time any more.

In the last few years I’ve asked this question to dozens and dozens of audiences when giving talks. Almost always, I get the same answer: that people who once had had the time to do a lot of cooking now seldom do. The want to eat well, they enjoy cooking, but they just can’t find the time.

If you were to ask me that question, I’d have to answer that I haven’t found time to bake a pie from scratch in years either. Frank keeps me so busy that sometimes I think that I’m married to a whirlwind. People joke that he’s the only man you’ll ever meet who can enter a revolving door in the compartment behind you and come out ahead of you. They also joke that he doesn’t get ulcers$but he’s a carrier.

Knowing quick recipes has become more important to me than ever, and this section contains a selection of the best. The heating and cooking time may take an hour or so, but your part in the kitchen should be no more than fifteen minutes. In this section, you’ll find uncomplicated recipes with few steps, and none of the recipes have more than five ingredients in addition to chicken, salt, pepper and water.

If like me, you also are looking for ways to prepare meals that taste good, look good, give you more satisfaction than microwaving a store bought frozen dinner, but don’t require a long time in the kitchen, this section is for you.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Slow Cooker Recipes

ROASTED CHICKEN WITH ALMOND SAUCE

Serves 4

Of course you can serve the pre-cooked chicken just as it comes from the store, without doing anything else to it at all. I’ve done this many times with our Perdue Done It!u roasted chicken when I’ve been in a hurry. But this recipe only takes a few extra minutes and you’ll have a show piece at the end. As you’re making it, be glad for a moment that you’re not making this recipe in the year 1911. A typical recipe in a the December issue of The Wisconsin Farmer assumes that you’ve already plucked the bird and removed its head and feet. It directs you “to singe the bird over a burning newspaper on a hot stove.” The stove would probably have been a wood-burning one, and in all probability, it would have been up to you to get the wood for the stove. When I think of then and I think of now, I’m glad that “We’ve come a long way, baby”.

1 roasted chicken

1 tablespoon cornstarch

1 cup chicken broth

2 tablespoons Amaretto or other almond liqueur

1-1/2 teaspoons fresh lemon juice

1/4 cup sliced toasted almonds

Heat pre-cooked roasted chicken in its own microwave tray following package directions.

In 2-cup glass container, combine cornstarch, broth, liqueur and lemon juice. Cover with plastic wrap and microwave at HIGH (100% power) 3 or 4 minutes until bubbly and thick; stir twice during cooking. Add almonds. Slice chicken onto a platter and top with sauce.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Diabetic Recipes

COLD CORNISH

Serves 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.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancake Day
Pancake Day

TEXAS TWISTER BARBECUED CUTLETS

Serves 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.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancakes

Basic Guide to Chicken Soup

Older, larger birds, such as the 5-7 pound roasters, make the best soups. An older bird will have developed more of the rich, intense chickeny flavor than the younger, milder-flavored broilers or Cornish hens. I’ve made soup from broilers and while it wasn’t bad, it wasn’t as good as it could be.

_Use roaster parts if you want to save time. They cook faster and are excellent when you need only a small amount of broth. The richest flavor, by the way, comes from the muscles that are exercised most, which happen to be the dark meat muscles. All parts will make satisfactory soup, but the legs, thighs and necks provide the fullest flavor.

_For clear, golden broth, do not add liver. It turns stock cloudy. And avoid a greenish cast by using only parsley stems and the white parts of leeks or scallions.

_As the stock cooks down, foam will float to the top. Skim it off, or strain it out through double cheesecloth when the stock is complete. Tie herbs and greens in cheesecloth as a “bouquet garni,” so you won’t inadvertently remove them during the skimming.

_Always simmer stock over low to medium heat. It’s not a good idea to boil the stock for the same reason it’s not a good idea to boil coffee; too much of the flavor would boil away into the air. _Leftover vegetables and those past their prime are good pureed in cream soups. When thickening such recipes with egg, prevent curdling by stirring a cup of hot soup first into egg, then back into soup. Also, be careful to keep the soup from boiling once you’ve added the egg.

_Most soups develop better flavor if you’ll store them, covered, in the refrigerator for a day or two. To seal in the flavor while you’re storing the soup, don’t remove the fat that’s on top. When you’re ready to serve the soup you can lift the congealed fat off as a sheet. To remove the last particles of fat, place unscented paper towel on the surface. Draw towel to one side and remove.

_When freezing stock, allow 1/2- to 1-inch head room in containers so soup can expand. Freeze some in quart-sized or larger containers for use in soups. Ladle the rest into ice cube trays or muffin cups for adding to vegetables, sauces, or gravies. Freeze and then transfer frozen stock cubes to a plastic bag or freezer container and keep frozen until ready to use.

_Soup may be stored in the refrigerator two or three days or frozen for three to four months. When reheating, make sure to bring the broth to a boil. Soups enriched with eggs are, unfortunately, not good candidates for reheating; they’re apt to curdle.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Famous Recipes

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.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Blueberry Recipes
Vegetable Barley Pilaf

HARVEST CHICKEN DINNER

Serves 8

Acorn squash is high in vitamin A. A single serving will more than meet your Recommended Daily Allowance for this vitamin.

1 whole roaster (about 6 pounds)

1/2 cup white wine

1/4 cup brown sugar

2 tablespoons cider vinegar

1 tablespoon vegetable oil

2 teaspoons dried rosemary leaves, crushed

1 teaspoon Worcestershire sauce

2 large acorn squash

Preheat oven to 350oF. Remove and discard and visible fat from roaster cavity. Remove giblets. Tie drumsticks together and fold wings back. Place chicken in roasting pan. In small bowl, combine wine, sugar, vinegar, oil, rosemary, Worcestershire; brush mixture on roaster, covering entire surface. Roast chicken 45 minutes.

Meanwhile, cut squash into quarters; remove seeds. After 45 minutes cooking time, arrange squash in roasting pan around chicken; fill cavities with a little rosemary mixture. Roast chicken, basting occasionally 1 1/4 to 1 3/4 hours longer (depending on weight) or until juices run clear with no hint of pink when thigh is pierced.

To serve, slice chicken with degreased pan juices and accompany with squash.

Nutrition Figures per Serving

Calories 574. Protein 49 grams. Fat 31 grams. Carbohydrate 24 grams. Sodium 162 mg. Cholesterol 153 mg.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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