Some of the outstanding recipes include:
Saucy BBQ Chicken & Potato Skillet
Famous Recipes – Chicken Recipes
10 new red potatoes, halved (1 lb.)
2 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 medium onion, sliced
2 cups frozen peas
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Original Barbecue Sauce
1/4 cup KRAFT CATALINA Dressing
PLACE potatoes in microwaveable dish; cover. Microwave on HIGH 15 min.
or until tender.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add
chicken and onions; cook 10 min. or until chicken is browned on both
sides, turning chicken over after 5 min. and stirring onions
ADD potatoes, peas, broth, barbecue sauce and dressing; mix well.
Cover. Reduce heat to medium-low; simmer 5 min. or until peas are
heated and chicken is cooked through (170°F.)
1 cup of milk,
Pinch of salt,
1-1/2 squares of Baker’s Chocolate,
2 level tablespoonfuls of flour,
2 eggs (yolks),
5 tablespoonfuls of sugar (level),
1 teaspoonful of vanilla.
Put milk, salt and chocolate in upper part of the double-boiler, and
when hot and smooth, stir in the flour, which has been mixed with enough
cold milk to be thin enough to pour into the hot milk. Cook, stirring
constantly, until it thickens; then let it cook eight or ten minutes.
Mix the eggs and sugar together and pour the hot mixture over them,
stirring well; put back in double-boiler and cook, stirring constantly
one minute. Remove, and when cool add one teaspoonful of vanilla.
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.
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.
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.
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 Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission