World Famous Recipes

CHERRY BERRY BREAD MIX IN A JAR

21/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. oats (quick or old-fashioned, uncooked)
3/4 C. dried cherries
3/4 C. dried cranberries

In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well. Transfer to resealable plastic bag, a decorative jar with lid or other airtight container. Store in cool dry place.

Variation
Substitute raisins for dried cherries and cranberries and increase ground cinnamon to 1 1/2 teaspoons in mix.

Instructions to be included with gift jar or bag:

CHERRY BERRY BREAD

3/4 C. honey
3/4 C. milk
12 T. (1 1/2 sticks) butter or margarine, melted & cooled
2 large eggs, lightly beaten

Preheat oven to 350ºF. Lightly spray four 6 x 3 3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking spray. Or use two 8 x 4-inch disposable aluminum foil loaf pans. Place bread mix in large bowl. In small bowl, combine honey, milk, butter & eggs with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into pans, dividing evenly. Bake mini loaves for 23 to 27 minutes or regular loaves for 35 to 40 minutes or until tops of breads feel firm when touched and wooden pick inserted near center has a few moist crumbs clinging to it. (Do not overbake.) Cool breads in pans on wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days. For longer storage, label & freeze. Makes 2 large or 4 mini loaves.

Green Chile Rollover Bites

Yields: 32 • preparation time: 15 min • cooking time: 20 min

Ingredients

– 1 package (8 oz.) refrigerated crescent rolls
– 2 pkgs. (3 oz. each) cream cheese, softened, cut in half
– 2 cans (4 oz. each) ORTEGA Diced Green
Chiles
– 1/3 cup milk
– 1 large egg
– 1 1/3 cups dry breadcrumbs
– 1 package (1.25 oz.) ORTEGA Taco Seasoning Mix – Regular
– 1 garnish ORTEGA Salsa – Homestyle Recipe Mild or any flavor

Directions
*PREHEAT* oven to 400° F. Grease baking sheet.

*SEPARATE* dough into four 3 x 6-inch rectangles on cutting board; press
seams closed. Spread half block cream cheese onto each rectangle; top
each rectangle with half can chiles. Fold rectangles in half lengthwise;
cut each into eight pieces.

COMBINE milk and egg in small bowl. Combine breadcrumbs and seasoning mix
in shallow dish. Dip each bite into milk mixture; roll in breadcrumb
mixture. Place on prepared baking sheet.

BAKE for 18 to 20 minutes or until golden brown. Serve with salsa.

Serves 4

The woman in charge of supervising the entire Perdue recipe program, says that this is her personal favorite.

4 roaster boneless thigh cutlets

4 tablespoons peanut or vegetable oil

1 cup carrots, cut into matchstick strips

1/2 cup cashews

1 teaspoon hot chili pepper, finely chopped, or to taste

1 clove garlic, minced

2 teaspoons minced fresh ginger

1/4 cup soy sauce

1/4 cup dry sherry

1 tablespoon cornstarch

Cut boneless thighs into strips (about 1/4″ x 2″). In a wok or large skillet over high heat, heat 2 tablespoons oil. Add chicken and stir-fry for 2 to 3 minutes. Remove chicken and reserve. Add remaining 2 tablespoons oil to wok and add carrots, cashews, chili pepper, garlic and ginger. Stir-fry 3 minutes until carrots just begin to soften. Return chicken to wok. In a small bowl blend together soy sauce, sherry and cornstarch. Add to wok and cook, stirring constantly, until sauce boils and thickens. Serve over hot cooked rice.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Chicken Recipes

Recipes

Fluffy Rice Dessert

1 package (.3 ounce) sugar-free cherry gelatin
1 cup boiling water
1 can (20 ounces) unsweetened crushed pineapple
1-1/2 cups hot cooked rice
1 cup light whipped topping

In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice; set pineapple aside. Add juice to gelatin; sitr in rice. Chill until mixture begins to thicken. Fold in whipped topping & pineapple. Chill for 1 hour.

Yield: 10 servings. Nutritional Analysis: One 1/2-cup serving equals 79 calories, 19 mg sodium, 0 cholesterol, 16 gm carohydrate, 1 gm protein, 1 gm fat. Diabetic Exchanges: 1/2 starch, 1/2 fruit.