World Famous Recipes

Serves 6

Because freshly grated Parmesan cheese has a more intense flavor than pre-grated cheese, you can use less of it, and in the process, you’ll be saving on both fat and calories.

When I’m cooking pasta for Frank, I omit both the oil and salt called for in the directions on the pasta package. If we’re having guests, though, I use the salt and oil called for in the package directions; people who aren’t used to low-fat, low-salt cooking would find it pretty bland otherwise.

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

2 tablespoons vegetable oil, divided

4 scallions, cut in julienne strips (about 1/2 cup)

2 cloves garlic, minced

1 pound asparagus, peeled, cut in 2-inch pieces or julienne zucchini (about 2 cups)

2 carrots, peeled, cut in julienne strips (about 1 cup)

1/2 cup low-sodium chicken broth

1/2 cup dry white wine

1/4 cup minced fresh parsley

1 1/2 teaspoons minced, fresh oregano, or 1/2 teaspoon dried

1/8 teaspoon ground pepper

1/2 pound spaghetti, cooked, drained

1/3 cup freshly grated Parmesan cheese

Slice breast meat into thin strips. In a large skillet, over medium-high heat, heat 1 tablespoon oil. Add scallions and garlic; cook 1 minute, stirring frequently. Add chicken; cook 2 to 3 minutes or until chicken turns white, stirring constantly. Remove chicken and vegetables; set aside. Heat remaining oil in skillet; add asparagus and carrots and cook 2 minutes, stirring frequently. Stir in broth, wine, parsley, oregano and pepper; simmer 1 to 2 minutes or until vegetables are tender crisp.

Place spaghetti on large platter; top with chicken mixture. Sprinkle with cheese. Toss and serve.

Nutritional Figures Per Serving

Calories 417. Protein 48 grams. Carbohydrate 34 grams. Fat 9 grams. Cholesterol 105 mg. Sodium 185 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Slow Cooker Recipes

Photo: Chicken Bouquet is a centerpiece for Mother’s Day.

Mother’s Day became a national holiday in 1914. Since then, it’s a day of love and memories, with no gifts more appreciated than the “I made it myself” or “I cooked it myself” variety.

I remember so well the fledgling attempts by my oldest child to cook for Mother’s Day. Jose wasn’t much more than a toddler when he got the idea on his own to make hot cocoa for a Mother’s Day treat. While I was still in bed, he went into the kitchen, turned on the electric stove, and started to make the cocoa by setting a china cup full of water directly on the hot burner. I came into the kitchen just in time to prevent a disaster. As you can imagine, a quick lesson on kitchen safety followed.

The Perdue Farms home economists want to be sure your kids don’t have a similar close call and recommend that all kids be warned to stay away from the stove unless there’s adult supervision. But assuming that there’s an adult around to help, children can participate in making a wonderful treat for their mother.

The recipe that follows is “a dinner bouquet for Mom.” Grade school children and older can create a bouquet of chicken kebobs, helping to thread fruit and fresh boneless thigh meat on skewers and to “plant” them in rice. For younger children, even toddlers, Drumstick Blossoms are an easy alternate recipe in which drumsticks are rolled in Parmesan-flavored crumbs. Any age child can help scrub vegetables and spoon sherbet into orange cups. Teenagers can enjoy creating radish roses, making stir-fry rice, and scalloping orange baskets to hold sherbet.

Editor’s Note: Please see accompanying recipes and photograph.

Menu

*Citrus Chicken Bouquet

or

*Drumstick Blossoms

Stewed Tomatoes

Idaho Baked Potatoes with Sour Cream

Succotash

Dinner Rolls

Berries and Cream

*Recipe follows

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Cabbage Soup Recipe
National Pancake Day

Chicken breasts, when pounded and flattened, can make an excellent substitute for veal. And if your market has them, the thin sliced boneless roaster breast is even better, since you don’t have to pound or flatten the individual pieces. The fact is, if someone didn’t tell you, and if you’re not a food professional, there’s a good chance that you’d have difficulty telling the difference. The muscle fibers in both meats are surprisingly similar; they’re both low in fat, and neither has much collagen, the factor that

Makes meat fibrous and chewy.

The basic ingredients in most of the “veal” dishes that follow are boneless, skinless chicken breasts. They’re called “cutlets.” A scaloppine is a cutlet sliced in half lengthwise.

By the way, if Frank had his way, from now on you wouldn’t think of chicken breasts as an inexpensive substitute for veal. You’d think of veal as a more expensive substitute for his chicken breasts. In fact, Frank likes to say that “Anything veal can do, my chicken breasts can do better,” He points out that chicken breasts are richer than veal in vitamin A, niacin, and calcium, and they’re lower in calories and cholesterol. They’re equal to veal in protein, and of course, they’re much, much more affordable.

If thin sliced boneless roaster breast is unavailable in your market, you can make your own scaloppine, place a skinless, boneless chicken breast half on a flat surface, insert a sharp knife into the side and cut the chicken breast into two wide flat slices. Put these slices between sheets of plastic wrap and pound with a meat mallet or rolling pin to 1/4″ thickness.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Cabbage Soup Recipe

In large saucepan over high heat, bring broth to a boil. Add other ingredients and reduce heat to low. Simmer for 3 minutes while making dumplings.

Knepp (Little Dumplings)

1 egg

3/4 cup flour

1/3 cup water

1/4 teaspoon salt or to taste

1/8 teaspoon baking powder

Pinch ground nutmeg

1 teaspoon minced, fresh parsley, optional garnish

In small bowl, beat egg; stir in flour, water, salt, baking powder, and nutmeg. Drop batter by half teaspoons into the simmering soup. When dumplings rise to top, stir in parsley and serve.

Variation: Chicken Spinach Straciatella

Omit dumplings. Clean and stem 1/2 pound fresh spinach; stack and cut into 1/2-inch strips. Whisk together 2 eggs with 1/2-cup grated Parmesan cheese. Stir in spinach with chicken, then heat soup just to boiling. Immediately pour in the egg mixture in a thin stream, while stirring. The goal is to end up with thread-like strands of cooked egg. Cook until soup simmers again; stir gently just before serving.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Famous Recipes

Serves 4

When you’re making this recipe, what if you find that your brown sugar has hardened into a brick and you can’t measure it anymore? I used to take a hammer and wallop it and then use the pieces. But then a sugar cane producer told me that a short term emergency solution is to heat the sugar at 250 degrees in the oven until it softened. The advantage of this is that it works. The disadvantage is that whatever’s left is twice as hard once it cools. You can re-heat it again, but it gets more brick-like with each heating.

1/3 cup flour

1 teaspoon salt or to taste

1/8 teaspoon ground pepper

1 chicken, cut in serving pieces

1/4 cup butter or margarine

1 can (6-ounces) frozen orange juice concentrate

1 can (6-ounces) water

2 tablespoons dark brown sugar

1/4 teaspoon dried oregano

1/2 teaspoon nutmeg

In a large plastic bag, combine flour salt and pepper. Add chicken pieces and shake to coat. In a large skillet over medium heat, melt butter. Add chicken pieces and brown for 12 to 15 minutes per side. Remove chicken and reserve. Pour off and discard butter from skillet. Add remaining ingredients and stir to combine. Return chicken to skillet. Cover and cook over low heat for about 1/2 hour, turning chicken several times until cooked through.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Pancakes