Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

SZECHUAN WINGS

Serves 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.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Comfort Food

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January 23, 2008 Posted by | Chicken Recipes | Leave a comment

Chapter Four Chicken For Children

This chapter is going to be about cooking for and by kids, but I got the idea for it when I was thinking about something entirely different. I was idly wondering, “When is Frank the absolute happiest and most content?” Part of me instantly wanted to answer, “When working, of course.” I believe that for him business is pleasure. If it’s a busy time, he’ll happily get along for weeks at a time on four hours sleep and work the rest except for meals. When it gets really busy, I’ve seen him get by on two hours$and still relish the work.

But there are certainly other things he enjoys. He’s an avid baseball fan and the best Father’s Day gift I think he ever got was tickets to go to one of the Oriole games with his son Jim and grandson Ryan. He also loves dancing (his nickname years ago used to be “twinkle toes”).

Still, I think the time that he looks the most relaxed and content and generally pleased with life is when the four children and twelve grandchildren are here. They’re scattered from Maine to Virginia, so we don’t get them often, but when we do, it’s an occasion. And it’s one when I want to have food that I can count on the kids’ liking.

Here are some of the principles of cooking for young children that I’ve learned from the Perdue home economists and from Cooperative Extension. I’m guessing that if you have kids, you know their preferences pretty well, but if you’re entertaining other kids, these tips may come in handy.

_Finger foods such as chicken nuggets are always a hit. I keep a carton or two on hand for a never-fail snack food for kids$or grown-ups.

_Young children often prefer uncomplicated tastes. While some may go for elaborate sauces, it’s safest to cook chicken by quickly sauteing it in your frying pan, and then have any of the grown-up’s sauces available for the kids to use as an optional dip.

_Avoid highly seasoned foods for kids unless you know they’re used to them.

_Frequently young children like uniform textures. Casseroles with hard and soft textures would be riskier than, say, a straightforward boned chicken breast.

_Pieces cut from a cooked Cornish hen can be a real treat for a small child. He or she eats the child-size portion, breast or leg, while the grown-ups eat regular size broiler breast or drumsticks.

_My friends in Cooperative Extension tell me that the latest scientific research suggests thinking of a balanced diet in terms of several days rather than just a rigid 24-hour period. That means that if one of the kids in your care goes on a chicken-eating jag or a peanut butter jag or a not-eating jag, don’t worry; it’s ok as long as in the course of several days he or she is

getting a balanced diet. Knowing this can make meal time a lot more relaxed.

Cooking with school age kids can be a lot of fun, as long as it’s presented as a treat instead of a chore. You might, for a start, get them involved in planning the week’s menu. I know some families who allow each child to pick the main dish for one meal a week. Older children actually get to cook their choice. My daughter-in-law, Jan Perdue, suggests getting kids to pick out meals with an ethnic or international theme so that mealtime is a time to explore other cultures as well as a time to eat.

Many of the recipes in this chapter are not only popular with kids, they’re designed to be easy and fun for them to make. When your kids are trying these recipes, how about teaching them some of the food preparation tips that will be useful to them for the rest of their lives?

When I’m cooking with kids, my first concern is food safety. I explain to them that in most cases food-borne illnesses don’t make you violently sick (although they can); the usual episode is more likely to be simple queasiness or a headache or feeling under the weather and not knowing quite why. To avoid these nuisance illnesses as well as the possibility of more serious ones, the number one rule is:

_Wash your hands and all utensils before and after touching any raw meat.

Here are some other food preparation tips that kids should know:

_Before starting to cook, read the recipe carefully and gather all ingredients and equipment.

_Don’t wear loose, floppy clothing or sleeves that are too long. Tie back hair if it gets in the way.

_When using a sharp knife, cut on a cutting board and point the knife away from your body.

_If you’re walking around with a knife, hold it so the blade is pointed toward the floor and away from your body.

_Make sure you know how to light your stove. If a gas burner or oven doesn’t light, turn the knob to “off” and ask an adult for help. Electric burners remain hot even after they’re turned off, so don’t touch!

_When removing lids from cooking pots, point them away from you to prevent steam burns.

_Don’t let pot handles extend over the edge of the stove or counter$a little brother or sister could grab the handle and pull it down on his or her head.

_Never stick anything into an electric mixer or blender while it’s running.

_Don’t let any part of your potholder touch the burner; it could catch fire.

_Clean up as you go along$and don’t forget the cutting board.

_Double check that stove and appliances are turned off before you leave the kitchen. Make a habit of turning off the burner before removing your pan, that way you won’t forget.

_Never be embarrassed to ask for help. That’s how we learn.

Personally, I love having kids in the kitchen. I like the bustle and hubbub, and even though I know, as I’m sure you do too, that we parents could probably do things a lot faster without their “help,” that’s not the point. The point is being together and doing things together and having fun together.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Chicken Recipe

January 23, 2008 Posted by | Chicken Recipes | Leave a comment

QUICK SWEET AND SOUR BREAST

Serves 4

In most cases, I prefer fresh produce to canned. Tomatoes are, at times, an exception. If you’re buying out-of-season tomatoes, and if you don’t know the source, there’s a good chance that they were picked green and artificially ripened. One tomato grower told me she’d rather eat cotton than an out-of-season tomato because the taste was so disappointing. There is some good news on the subject, though. Tomatoes retain their flavor during canning exceptionally well, and canned tomatoes are picked vine ripe. If you want the next best thing to a vine-ripened tomato, and it’s winter, try canned tomatoes, as suggested in this recipe.

1 roaster boneless breast

salt and ground pepper to taste

flour

5 tablespoons butter or margarine

1 medium onion, chopped

1 garlic clove, minced

1 medium green pepper, chopped

1 cup canned chopped tomatoes (with liquid)

1 can (8-1/4-ounces) cubed pineapple (plus 2 tablespoons pineapple juice from can)

3 tablespoons ketchup

2 tablespoons vinegar

1 tablespoon cornstarch dissolved in 3 tablespoons water

Cut roaster breast into 1-inch pieces. Season with salt and pepper; coat with flour and set aside. In saucepan, over medium heat, melt 2 tablespoons butter and cook onions, garlic and green pepper for 5 minutes stirring often. Add tomatoes, pineapple and juice, ketchup and vinegar. Stir and simmer over low heat. Meanwhile, in a large skillet, over medium-high heat, melt remaining 3 tablespoons butter. Saute chicken, half at a time, until golden and cooked through, about 5 to 7 minutes per batch. Drain and place on serving dish. To sauce in pan, add dissolved cornstarch; cook, stirring, over high heat until sauce thickens. Pour over chicken pieces.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancake Recipes

January 22, 2008 Posted by | Chicken Recipes | Leave a comment

GRILLED DRUMSTICKS WITH FRUIT MUSTARD

Serves 2-4

Do you remember in the early 1980s a fast food chain had a popular advertising campaign based on the slogan, “Where’s the beef?” One of my favorite Perdue ads is a full page ad showing Frank holding a drumstick with a big bite missing. He’s looking out at you, his eyebrows raised quizzically as he asks, “Who cares where the beef is?”

This recipe could have been used to cook the drumstick shown in the ad.

5 roaster drumsticks

salt and ground pepper to taste

8 ripe apricots, or 1 can (16-ounces) drained and coarsely chopped

1 tablespoon fresh lemon juice

1/4 cup Dijon mustard

3 tablespoons dark brown sugar

1/4 cup brandy

1 teaspoon Worcestershire sauce

Season drumsticks with salt and pepper. Toss apricots with lemon; add remaining ingredients and toss. Wrap drumsticks individually with aluminum foil, adding a spoonful of sauce to each package. Grill 5 to 6 inches above hot coals or bake at 375oF for 1 hour, turning once. Unwrap drumsticks and place on grill, or broiling pan. Add drippings from foil packages to remaining sauce. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Slow Cooker Recipes

January 22, 2008 Posted by | Chicken Recipes | Leave a comment

CAPITAL CHICKEN

Serves 4

This is rather highly seasoned dish. Your family might prefer it with a little less ginger–but then again, maybe they’ll love it this strong.

1 chicken, cut in serving pieces

2 teaspoons ground ginger

1/2 teaspoon dried oregano

2 tablespoons brown sugar

1 tablespoon flour

2 cloves garlic, sliced

1/2 cup rose wine

1/2 cup soy sauce

1/2 cup oil

1/4 cup water

Preheat oven to 350oF. Place chicken in single layer, skin side up, in shallow baking pan. In a mixing bowl combine remaining ingredients and pour over chicken. Bake, uncovered for about 1 hour or until cooked through, basting occasionally.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancakes

January 22, 2008 Posted by | Chicken Recipes | Leave a comment

CHICKEN VERONIQUE

Serves 4

Any recipe with the name Veronique will have grapes in it. When buying grapes at the supermarket, you can tell how fresh they are by how green and pliable the stem is. Another way of telling is to give the bunch a quick shake. If it’s fresh, none of the individual grapes should fall from the bunch. I should warn you, though, that shaking the bunch will not do anything for your popularity with the store’s produce manager.

4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast

1/2 lemon

Ground pepper

1 tablespoon unsalted margarine

1-1/2 teaspoons cornstarch

1/2 cup low-sodium chicken broth

1/4 cup dry white wine

1 cup seedless green grapes, halved

Remove and discard any visible fat. Butterfly breast halves to make scaloppine. Skip the previous step if you are using thin sliced boneless roaster breasts. Rub with lemon and sprinkle lightly with pepper. In large skillet over medium heat, melt margarine. Add scaloppine, in batches if necessary, so that they do not touch. Saute 4 minutes, turning once, until chicken is lightly browned on both sides and just cooked through. Remove from skillet; keep warm.

In small bowl, stir together cornstarch, broth and wine until smooth; add to skillet. Over medium heat, bring to boil; boil 1 minute, stirring constantly. Stir in grapes until heated through. To serve, spoon grapes and sauce over chicken.

Nutritional Figures Per Serving

Calories 233. Protein 36 grams. Carbohydrate 9 grams. Fat 5 grams. Cholesterol 90 mg. Sodium 87 mg.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancake Day

January 22, 2008 Posted by | Chicken Recipes | Leave a comment

COOL AND CREAMY AVOCADO DIP

Makes 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.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Famous Recipes

January 22, 2008 Posted by | Chicken Recipes | Leave a comment

BREAST ROLL CORDON BLEU

Serves 4

You can find a simpler version of this in Chapter Seven, Chicken for Tomorrow or Next Week, but this one is a show stopper.

1 roaster boneless breast

3/4 cup whole milk ricotta

1 package (3 ounces) cream cheese, softened

1 egg yolk

1/4 cup grated Parmesan cheese

1/4 cup thinly sliced scallion

1/4 cup minced fresh parsley

1 clove garlic, minced

1/8 teaspoon nutmeg

Salt and ground pepper to taste

1/4 pound sliced ham

3 to 4 cups chicken broth

Place breast halves side by side between two sheets of plastic wrap and pound to 1/4″ thickness, forming an 8″ x 12″ rectangle. In a mixing bowl combine remaining ingredients except ham and broth. Place breast smooth side down, on a piece of dampened cheesecloth. Arrange ham slices over chicken breast. Spread filling over ham leaving a 1/2-inch border. Carefully roll breast, lengthwise, jelly-roll fashion around filling. Wrap in cheesecloth, tie ends and in 2 to 3 places in center. Bring broth to a boil in a large saucepan. Add chicken and reduce heat to low. Poach chicken, covered, 35 minutes. Remove from pan and let cool. Remove cheesecloth and chill. Cut chicken roll in 3/4-inch slices and arrange over lettuce or watercress.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancakes

January 21, 2008 Posted by | Chicken Recipes | Leave a comment

MARYLAND BREAST OF CHICKEN

Serves 4

This recipe calls for scallions. If you have trouble finding scallions, ask for green onions; they’re the same thing.

3/4 cup butter or margarine, divided

1/4 pound fresh crab meat (or frozen, thawed)

1/4 cup thinly sliced scallions

1 tablespoon prepared horseradish

1 teaspoon tomato paste

1 tablespoon fresh lemon juice

2 tablespoons fresh breadcrumbs

salt and ground pepper to taste

1/2 cup dry white wine

1 roaster breast

1 tablespoon vinegar

Preheat oven to 375oF. Melt 2 tablespoons of butter and toss in a mixing bowl with crab meat, scallions, horseradish, tomato paste, lemon juice, breadcrumbs and salt and pepper. With your forefinger carefully loosen skin from the neck end of the chicken breast to form a pocket, taking care not to detach sides or bottom. Stuff crab mixture between breast and skin. Rub breast with 1 tablespoon butter; sprinkle with salt and pepper and place in roasting pan. Bake approximately one hour, until skin is brown and meat is tender. Remove to serving platter and keep warm. Skim off any fat from drippings; add wine and vinegar and bring to a boil. Reduce pan juices to about 1/4 cup and remove from heat. Whisk in remaining butter, strain into a sauceboat and serve separately.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Crispy Cabbage

January 21, 2008 Posted by | Chicken Recipes | Leave a comment

CHICKEN OSCAR

Serves 4

Veal Oscar is served in some of the finest New York restaurants. You can make this chicken version yourself for a small fraction of the restaurant cost.

8 scaloppine (about 1 pound skinless, boneless chicken breast halves) or 1 thin sliced boneless roaster breast

1/4 cup flour

1/4 cup butter or margarine

1 cup cooked crabmeat

16 cooked, fresh asparagus spears or 1 can (10 1/2 ounces), drained

1 cup chicken broth

1 cup Hollandaise Sauce (optional)

Dip scaloppine in flour to coat lightly, shake off excess. In a skillet over medium-high heat, melt butter. Add scaloppine and saute for about 1 1/2 minutes per side until lightly browned and just cooked through. Remove to serving platter. Top with crabmeat and asparagus spears. Cover and hold in 250 degree oven. Add broth to skillet and cook over high heat to reduce by half. Stir frequently. Remove scaloppine from oven. Top with sauce and Hollandaise, if desired.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancake Day

January 21, 2008 Posted by | Chicken Recipes | Leave a comment