CRUNCHY BAKED DRUMSTICKS

Serves 4

The grated lemon peel and the pepper can minimize the need for salt in this recipe. If you’re on a low salt diet, skip the salt.

6 chicken drumsticks

1 egg white, lightly beaten

2 tablespoons lowfat milk

1/2 teaspoon salt or to taste

1/4 teaspoon ground pepper

1 cup crunchy nut-like cereal nuggets or bran flakes, crushed (Grapenuts)

1 teaspoon grated lemon peel

Vegetable cooking spray

Preheat oven to 350oF. In shallow bowl, beat together egg white, milk, salt and pepper. On waxed paper, combine cereal and lemon peel. Roll drumsticks evenly in egg white mixture, then in cereal mixture, turning to coat well.

Spray a rectangular baking dish or cookie sheet with vegetable cooking spray. arrange drumsticks in dish in a single layer. Bake 50 to 60 minutes or until cooked through and golden.

Nutrition Figures per Serving

Calories 294. Protein 26 grams. Fat 10 grams. Carbohydrate 25 grams. Sodium 535 mg. Cholesterol 74.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Chicken Recipes

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Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Chicken Recipes

Easter Recipes

Cookbook Recipes – Creole Gumbo Soup

Take two young chickens, cut in pieces, roll in flour and fry to light
brown. Take the fried chicken, a ham bone stripped of meat for flavor, a
tablespoonful of chopped thyme, of rosemary, two bay leaves, a sprig of
tarragon and boil in four quarts of water until the meat loosens from
the bones. Slice and fry brown two large onions and add two heaping
quarts of sliced okra and one cut up pod of red pepper. Stir all over
the fire until the okra is thoroughly wilted then remove the larger
bones and let cook three quarters of an hour before serving. Half an
hour before serving add a can of tomatoes or an equal quantity of fresh
ones, and a pint of shrimps, boiled and shredded. Have a dish of well
boiled and dry rice and serve with two or three tablespoonfuls in each
soup plate.

Easter Jokes

PINEAPPLE-MINTED ROASTER

Serves 8

Microwave Recipe

Fat attracts more microwave energy than muscle does. That’s good for you if you’re on a low-fat diet because when you microwave chicken, the fat will render out into the drippings where you can easily discard it.

1 whole roaster (about 6 pounds)

1 can (20-ounces) pineapple chunks in their own juice

about 1/2 cup pineapple juice, orange juice, or water

1-1/2 tablespoons cornstarch

5-6 small sprigs fresh mint or 1-1/2 teaspoons dried mint leaves

2 tablespoons unsalted margarine, melted

Remove and discard any visible fat from roaster cavity. Remove giblets. Place, breast side down, on microwave-safe roasting utensil. Drain pineapple chunks, reserving juice and chunks. Add additional juice or water to reserved juice to measure 1-1/2 cups. Place cornstarch in 4-cup glass container and gradually stir juice into cornstarch until smooth. Microwave at HIGH (100% power) 2 minutes; stir and microwave 2 minutes longer or until mixture boils and thickens. Add mint (if using fresh mint, remove sprigs after five minutes). Remove 1/2 cup of mixture for glaze; stir pineapple chunks into remaining mixture for sauce and set aside. Brush roaster with melted margarine; cover with wax paper.

Microwave at MEDIUM-HIGH (70% power) 10 to 12 minutes per pound, brushing with glaze several times during cooking. Halfway through cooking time, turn roaster over, using paper towels to protect hands. Pour off drippings and reserve, if desired. Baste bird with glaze and cover again with wax paper; complete cooking. Let stand, covered with aluminum foil, 20 minutes. (Standing time is important even if Bird-Watcher Thermometer has popped.) After standing time, juice should run clear with no hint of pink when thigh is pierced. To reheat sauce, microwave at HIGH for two minutes. Serve hot sauce with roaster.

Nutritional Figures Per Serving:

Calories 343. Protein 38 grams. Carbohydrate 14 grams. Fat 14 grams. Cholesterol 107 mg. Sodium 97 mg.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Chicken Recipes

Irish Recipes

HOT AND SPICY PICK-OF-THE-CHICK

Serves 4-6

Are you familiar with the spice, “cumin”, called for in this recipe? It’s the dried fruit or seed of a plant in the parsley family. It’s sometimes substituted for caraway seed and is a principal ingredient in both curry powder and chili powder.

1 jar (5-ounces) roasted peppers, drained

1 can (4-ounces) mild green chilies, drained

2 tablespoons brown sugar

2 tablespoons vegetable oil

2 tablespoons lime juice

1-1/2 teaspoons Tabasco

1 teaspoon ground cumin

1 teaspoon salt or to taste

2 to 3 sprigs fresh coriander (optional)

1 package chicken parts (about 3 pounds)

In food processor or blender, combine all ingredients except chicken; puree until smooth. Set aside 1/2 cup sauce.

Grill chicken, uncovered, 5 to 6-inches above medium-hot coals 40 to 50 minutes or until cooked through, turning and basting with remaining sauce 3 to 4 times during grilling. Serve reserved 1/2 cup sauce as a condiment with grilled chicken.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Chicken Recipes

Famous People – Shakespeare

Bread Recipes

CORN BREAD. MRS. F. E. H. SELLERS.

One pint buttermilk, one pint corn meal, one pint flour, one

teaspoonful salt, two teaspoonfuls soda in milk, six tablespoonfuls

molasses, one egg. Bake in slow oven thirty minutes.

Easter Quotes

Vegetable Recipes

GLAZED SWEET POTATOES

Sweet potatoes, like squash and peas, lose a
little of their sweetness in cooking, and when recooked it is well to
add a little sugar. Slice two large cooked sweet potatoes and lay in a
small baking dish, sprinkle with a level tablespoon of sugar and a few
dashes of salt and pepper, add also some bits of butter. Pour in
one-half cup of boiling water, bake half an hour, basting twice with the
butter and water.

Easter Quotes

Vegetable Recipes

FRIED ONIONS

Peel and slice into even rounds four medium-sized
onions. Place them first in milk then in flour, fry in very hot fat for
eight minutes. Remove them carefully and lay on a cloth to dry. Place a
folded napkin on a dish, lay the onions on, and serve very hot. Garnish
with fried parsley.

Salad Recipes

Dessert Recipes

ORANGE SHERBERT. M. E. BEALE.

One tablespoon of gelatine, one pint of cold water, one cup of sugar,

six oranges or one pint of juice, one-half cup of boiling water. Soak

the gelatine in one-half cup of cold water ten minutes. Put the sugar

and remainder of cold water in a large pitcher; squeeze the juice into

the pitcher; add it to the gelatine after it is dissolved; strain into

the can, and freeze.

Shrimp Recipes
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Recipes

MINT VINEGAR

Fill in a wide-mouthed bottle or a quart fruit jar with
fresh mint leaves, well washed and bruised a little. Let the leaves fall
in without pressing. Fill the jar with cider vinegar, put on the
rubber, and turn the cover tightly. Let stand three weeks, uncover, and
drain off the vinegar into bottles and keep well corked.

Cheesecake Recipes