CRISPY CORNISH A LA BLEU

Serves 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 3750F, 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 Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Chicken Recipes

Chicken Breast Recipes

CHICKEN FONDUE II

Serves 4

4 skinless and boneless chicken breast halves

1-1/2 pints oil

1 1/2 teaspoon salt or to taste

1/4 teaspoon ground pepper

2 eggs, beaten

1 cup water

3 tablespoons sesame seed

1-1/2 cups flour

Cut chicken breasts into 1-inch cubes. Bring oil to boiling point in fondue pot and keep at that temperature. Sprinkle 1/2 teaspoon of the salt and the pepper on chicken. In a mixing bowl combine remaining salt, eggs, water, remaining 2 teaspoons salt, sesame seed and flour to make a batter. Provide each guest with fondue fork as well as fork for eating. Each guest cooks own chicken on fondue fork by dipping into batter and then holding in hot oil approximately 1 minute, or until done. Serve with a variety of dips. Any barbecue sauce

Makes a good dip. I also recommend the Dill Dip and Orange Dip.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Chicken Recipes

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THIGH FLAUTAS

Serves 4

You can tell if your avocado for the guacamole in this recipe is ripe by whether it yields to gentle pressure when you hold it between your palms. If there’s some “give” to it, it’s ripe. If it feels hard, like a baseball, it’s not ripe. Wait a few days, and it will have a richer, creamer texture and flavor. You can speed the ripening by keeping the avocado in a paper bag, at room temperature, along with a banana or pear or apple. These fruits give off a ripening factor and the paper bag concentrates the ripening factor.

4 roaster boneless thigh cutlets

1 quart chicken broth

1/2 pound Monterey Jack or Cheddar cheese, coarsely grated (about 2 cups)

1/4 cup red or green chili salsa

salt to taste

8 flour tortillas

Vegetable oil, for frying

1/3 cup sour cream, optional

Guacamole:

1 large ripe avocado

1 tablespoon fresh lemon or lime juice

1/2 cup chopped tomato

1/4 cup chopped onion

1 tablespoon red or green chili salsa

In a large saucepan over medium-high heat bring chicken broth to a boil. Add boneless thighs, reduce heat to medium-low and simmer, uncovered, 30 minutes. Remove thighs, reserving broth for other use. Shred meat and place in a mixing bowl. Toss with 1-1/2 cups cheese, salsa, and salt to taste. Divide mixture among tortillas and roll up, securing with a toothpick, if necessary. In a large, heavy skillet over medium-high heat, heat 1/2-inch oil. Fry flautas in hot oil, turning to brown lightly on all sides. Transfer to serving dish and keep warm. To make guacamole, scoop out avocado flesh, chop and toss with lemon juice. Combine lightly with remaining ingredients. Serve flautas topped with guacamole, remaining cheese and sour cream, if desired.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Chicken Recipes

Chicken Recipes

Recipes

CAULIFLOWER IN MAYONNAISE

Select some large, cold boiled cauliflowers
and break into small branches, adding a little salt, pepper and vinegar
to properly season. Heap them on a dish to form a point. Surround with a
garnish of cooked carrots, turnips and green vegetables, pour some white
mayonnaise sauce over all, and serve.

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Beveridge Recipes – Recipes for Beveridges

STRAWBERRY SYRUP
Pick over, rinse, drain and remove the hulls from
several quarts of ripe berries. Fill a porcelain lined double boiler
with the fruit and set it over the lower boiler half full of boiling
water, and let it heat until the juice flows freely. Mash the berries,
then turn out into a cloth strainer and cook the remainder of the fruit
in the same way. When all the juice is pressed out, measure it and allow
an equal amount of sugar. Let the juice come to the boiling point, add
the sugar and cook five minutes from the time the whole begins to boil.
Turn into jars or bottles and seal the same as canned fruit. This is
excellent for beverages, flavoring ice cream and other fancy creams, and
will be found desirable for many purposes when fresh fruit is not at
hand.

Vanilla Cupcakes

Dessert Recipes and Sweets

CHEESE CAKES

1 pint Sour Milk—2d.

2 Eggs—2d.

1/2 lb. Flaky Pastry—3d.

2 oz. Sugar

Flavouring—1d.

Total Cost—8d.

Time—15 Minutes.

Pour the milk through a sieve and use only the thick curd which does not run through into the basin; beat in the sugar, yolks of the eggs, and flavouring to taste. Roll our some flaky pastry and line some patty pans with it; fill them with rice or crusts of bread, and bake for about ten minutes. Then take out the rice or crusts and fill with the cheese cake mixture. Finish baking, and stand on a sieve till cool. Sprinkle well with sugar, and serve cold.

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Seafood Recipes

SALMON LOAF. MARGARET LEONARD.

One small can salmon, four eggs beaten light, four tablespoons melted

butter–not hot–one half cup fine bread crumbs. Season with salt,

pepper, and parsley. Chop fish fine, then rub in butter till smooth.

Beat crumbs into egg and season before putting with fish. Butter your

mold and steam one hour.

SAUCE FOR SAME.–One cup of milk, heated to a boil; thicken with one

tablespoon of corn starch and one tablespoon of butter, beaten

together. Put in the liquor from the salmon and one raw egg, beaten

light; add a little pepper. Put the egg in last, and carefully pour

over loaf; Serve hot.

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