World Famous Recipes

Tempura

Batter:

1/2 c flour

1/2 c water

1/4 c cornstarch

1 Tbsp vegetable oil

2 tsp dark soy sauce

1/2 tsp salt

1/2 tsp baking soda

Combine with a whisk and coat vegetables then deep fry in hot oil

when golden brown remove and drain on paper towel  serve hot.

Vegetable that can be used for frying:

sweet potato slices celery sticks

carrot sticks zucchini slices

mushrooms parsnip slices

green pepper strips water chestnut slices

sweet onion slices green beans

Sweet and Sour Chicken

2 1/2 to 3 lbs broiler-frying chicken, cut up into small pieces

1 egg, slightly beaten

1 Tbsp cornstarch

2 tsp light soy sauce

1 tsp salt

dash of white pepper

2 tomatoes

1 green pepper

Vegetable oil

Batter

see above tempura recipe

1 1/4 c sugar

1 c chicken broth

3/4 c white vinegar

1 Tbsp vegetable oil

2 tsp dark soy sauce

1/2 tsp salt

1 clove garlic, finely chopped

1/4 c cornstarch

1/4 c cold water

1 can (8 1/4 oz) pineapple chucks, drained

Prepare chicken by removing bones and cutting into 1″ pieces mix next five ingredients in a glass or plastic bowl and refrigerate for 20 minutes.

Cut each tomato into 8 wedges

Cut green pepper into 1″ pieces

Heat vegetable oil 1 1/2 inches deep in wok to 350º

Mix the batter ingredients stirring in chicken and coat pieces well fry chicken 15 pieces at a time until golden brown, about 1 minute drain on paper towel.

Heat sugar. chicken broth, vinegar , 1 Tbsp vegetable oil, 2 tsp soy sauce,  1/2 tsp salt and garlic to boiling in a saucepan.

Mix 1/4 c cornstarch and 1/4 c water, stir into sauce to thicken it, about 10 seconds Stir in tomatoes, green pepper and pineapple. Heat to boiling and pour over chicken.

serves 6

Do ahead directions:

After frying chicken for 3 minutes wrap and freeze no longer then 1 week.

Prepare sauce as directed except omit tomatoes and green peppers. Freeze no longer then 1 week.

Dip container of sauce in hot water to loosen. Place frozen block in saucepan cover tightly. Heat stirring occasionally until thawed.

Heat frozen chicken in oven 400º until hot about 25 minutes.

Stir tomatoes and green peppers into sauce. Heat to boiling, pour over chicken.

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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soups recipes

Serves 4

Frank always removes the skin from chicken, and often, that means losing some of the herbs and spices. I like this recipe because even if you remove the skin at the end of the barbecuing, the flavoring is still there.

4 chicken breast halves

1/2 cup softened butter or margarine

2 tablespoons chopped scallions

2 tablespoons minced, fresh parsley

1 and 1/2 teaspoons minced, fresh rosemary, or 1/2 teaspoon dried

1/2 teaspoon salt or to taste

1 small clove garlic, minced

1/8 teaspoon ground pepper

Working from the wide “neck end” of breasts use finger tips to carefully separate skin from meat to form a pocket. In a small saucepan combine remaining ingredients. Place about 2 tablespoons of butter mixture in pocket of each breast. Close skin flap at neck edge with a small skewer or toothpick. Melt remaining butter mixture and reserve for basting. Grill chicken 6 to 8 inches above medium-hot coals for 25 to 30 minutes or until cooked through turning and basting chicken every 8 to 10 minutes with butter.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Mexican Lasagna

One of the best uses for leftover chicken is chicken pot pies.

Back in the days of the Roman empire, potpies were banquet fare, often created with surprises - even live birds — under the crust. During the time of Elizabeth I, English cooks made potpies using “chicken peepers,” tiny chicks stuffed with gooseberries. By the mid-eighteenth century, an English cookbook included a sort of telescoping pie in which five birds were stuffed one inside another, then wrapped in dough.

With a past like that, it is not surprising that immigrants to America brought an appreciation for potpies with them. When settlers moved West, so did their potpie recipes, which they adapted to local food styles with new ingredients and seasonings. By this century, chicken potpies and “meat and taters” variations had become as American as corn on the cob. They were thrifty foods, served at the kitchen table and in “home cooking” diners along country roads.

Recently, nostalgia for homespun cookery has meant a change in status for potpies. They not only are considered respectable, they’re even “trendy,” often appearing on the menus of fashionable restaurants. These are perfect recipes in which to use leftover chicken, and if you run short of a particular vegetable go ahead and substitute whatever else looks good. In fact, you can mix and match and change the ingredients, flavorings and toppings to suit the mood of the moment. To get you started, here are a few guidelines.

Tips for Making old-Fashioned Chicken Potpies

_Potpie fillings are actually stews or creamed dishes inside a crust. If you want you can also serve fillings over rice, noodles, toast points or party shells.

_To prevent a soggy bottom crust, bake two-crust pies on the bottom shelf of a preheated oven and slit the top to allow steam to escape. For decorative slits, use a favorite hors d’oeuvre or cookie cutter. Also space dumplings, biscuits and other toppings to allow for steaming.

_When making individual potpies, eliminating the bottom crust creates a better proportion of filling to pastry. One double-crust recipe for a 9-inch pie plate

Makes about 8 single-crust, 5-inch tarts. Reduce baking time by 10 minutes.

_For a different flavor in biscuits, crusts or potato toppings, crumble in a few tablespoonfuls of herbs or grated cheese.

_Potpie fillings can be prepared in advance and refrigerated, but do not pour fillings into pastry shells until ready to bake. If you plan to freeze a pie for storage, eliminate the bottom crust, sealing the top one over cooked filling. Place in a plastic bag or wrap tightly with heavy foil. Do not defrost before baking. Preheat the oven and add 15 minutes to cooking time.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Pancake Day
Pancakes

Blueberry Dumplin’s

1 1/2 c. canned, fresh or frozen blueberries

1 tsp. lemon juice

2/3 c. sugar. Taste test if using canned.

1 tsp. cornstarch

pinch of salt

Heat to boiling in a pot with a TIGHT FITTING lid. . Meantime, mix:

2 1/4 c. all purpose flour

4 tsp baking powder

1 tsp salt

1/2 c. shortening

1 egg

1 c. milk

Mix together as for bisquits to make a soft sticky dough. Drop by

tablespoonfulls onto hot blueberry mixture. Cover tightly and simmer 20

to 25 minutes. DO NOT LIFT LID until done. Serve hot, spooning sauce

over top.