World Famous Recipes

Serves 4

1/2 cup bias-cut bite-size carrot pieces

1/2 cup broccoli flowerets

1/2 cup bias-cut green beans

1/2 cup celery thinly sliced at an angle

1/2 cup snow peas

2-3 tablespoons peanut oil

1 clove garlic peeled and lightly crushed (optional)

1-1/4-inch thick slice fresh ginger (optional)

Soy sauce to taste

In a saucepan bring 1 quart of water to a boil, add carrots, and cook for 2 minutes. Drain and rinse under cold running water, then pat dry with paper towels.

To a heated wok or iron skillet add 2 tablespoons peanut oil and optional garlic and ginger. When oil is hot, add well dried carrots and saute for 2 minutes. Quickly remove carrots with a slotted spoon and arrange on a serving platter, then continue in the same manner cooking the broccoli and green beans, each for 2 minutes and the celery and snowpeas each for 1 minute. Add more oil as necessary and remove garlic and ginger if they start to burn. When all of the vegetables have been arranged, sprinkle lightly with soy sauce and serve immediately.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancake Recipes

Serves 4

This is a famous Pennsylvania summer soup made with extra vegetables for hearty winter eating. You can substitute noodles for the dumplings, or add crackers, pretzels $ and some people have told me that even popcorn works. I’m skeptical about the popcorn, but if you’re feeling adventurous, give it a try.

6 cups chicken broth

2 cups cooked, diced chicken

1 teaspoon salt or to taste

1/8 teaspoon ground pepper

1/2 cup parboiled potatoes, cut in 1/2-inch cubes

1/2 cup parboiled carrots, cut in 1/2-inch pieces

1/2 cup shredded green cabbage

1 cup thinly-sliced leek, white and tender green parts only, or 1 medium onion, thinly sliced

1 package (10-ounces) frozen corn kernels from 2 ears of corn

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancakes

Beef Stew Recipes

Irish Stew recipe
1 cup Burgundy or other dry red wine
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly-ground pepper
1/4 teaspoon dried whole thyme
3 pounds lean beef for stewing, cut into 1-inch cubes
1/4 cup olive oil
2 (10 1/2 ounce) cans condensed beef broth, undiluted
6 carrots, scraped and cut into 2-inch slices
12 small boiling onions
6 medium potatoes, peeled and halved

Combine first 6 ingredients; pour over beef in a shallow dish. Cover and refrigerate 8 hours. Drain meat, reserving marinade. Remove and discard bay leaves. Heat oil in a Dutch oven over medium heat; brown beef in oil. Add broth and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add carrots, onions and potatoes. Cover and cook 30 minutes.

Makes 2 1/2 quarts.

Columbus Day has been a national holiday in this country since 1971. Its first official celebration, however, dates to 1792, the three hundredth anniversary of the exploration that brought Columbus and a crew of 120 sailors to the New World. The 1792 celebration took place in New York City, where today’s Italian-American population equals the population of Genoa.

The first Columbus Day celebration included a gala banquet$a thoroughly appropriate way to mark the event that changed the eating habits of the Old World forever. The enriching exchange of foods between the Old and New World affected all the cuisines of Europe, but none more than that of Italy. Imagine Italian cuisine without tomatoes or peppers or corn.

To many of us “eating Italian” is a favorite experience, and what could be a better excuse for a “festa Italiana” than “Cristoforo Colombo Day”. Here’s a complete menu for just such a holiday dinner. In fact, it could be two dinners, because there’s a choice of main courses one with the color, spice and flare of southern Italy, the other with the rich creaminess of the North.

Because large numbers of immigrants came from southern Italy, especially from Naples and Sicily, lively southern Italian dishes are most familiar to Americans. These typically include tomatoes, olive oil, garlic, spices such as cinnamon, raisins, and olives. Layered pastas and pizza come from the South.

In the North, foods are lighter, more varied, and are frequently delicate in flavor. Many dishes call for butter, cream or cheese, and filled pasta and rice are also served. Chicken is suited to either style of cooking, and boneless Oven Stuffer Roaster thigh meat is as delicious with a spicy tomato sauce as with wine and cream. In all parts of Italy, fresh vegetables, fruit, and herbs are important. Columbus’ own city of Genoa is most closely associated with the use of fresh basil.

Whether inspired by the North or the South, Columbus Day is a time to wave the flags, both our red, white and blue and the Italian red, white and green, and to salute Christopher Columbus with a meal to remember.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Candy Recipes
Scallops

Serves 4

Pepper’s piquant flavor helps disguise the lack of salt.

l roaster boneless breast or 1 package thin sliced roaster breast

2 tablespoons flour

2 teaspoons cracked black pepper

l teaspoon dry mustard

2 tablespoons vegetable oil

1 clove garlic, minced

1/2 cup dry red wine

1 tablespoon minced, fresh parsley

Remove and discard visible fat from boneless breast; slice thin. (You can skip this step if you have the thin sliced roaster breast.) Place chicken slices between sheets of plastic wrap and pound to 1/8 inch thickness. On wax paper, combine flour, pepper and mustard. Lightly coat chicken with flour mixture, pressing to make pepper adhere.

In large skillet over medium-high heat, heat oil. Add garlic; saute 30 seconds. Place chicken in skillet so that pieces do not touch. Cook about 3 minutes or until lightly browned, turning once. Remove to serving platter; keep warm. Pour off fat; stir in wine. Cook over high heat, stirring constantly 2 to 3 minutes or until thickened and liquid is reduced by one-half. Stir in parsley. Spoon sauce over chicken.

Nutritional Figures Per Serving

Calories 255. Protein 36 grams. Carbohydrate 5 grams. Fat 9 grams. Cholesterol 90 mg. Sodium 81 mg.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

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