World Famous Recipes

Serves 2-4

Marinating provides an opportunity for flavors to penetrate the chicken. The marinating time can vary tremendously and the results will still be tasty. I like to marinate overnight, in the refrigerator, but even three hours can add a lot to the flavor or your chicken.

1 chicken, cut in half lengthwise

1/2 cup peanut or vegetable oil

1/2 cup soy sauce

1 teaspoon minced, fresh ginger or 1 teaspoon ground

2 cloves garlic, minced

Salt to taste

Place chicken in a shallow dish. Add remaining ingredients and turn to coat well. Cover and marinate refrigerated for at least 3 hours. Place chicken skin side down on broiler rack. Pour half of marinade mixture in cavity of chicken. Broil 9 to 10 inches from broiler for about 30 minutes. Turn chicken, brush with remaining mixture. Broil 20 to 30 minutes longer or until cooked through.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Chicken Recipes

Eat it Like It’s Stollen

Turkey n’ Stuffing Pie

1 egg, beaten
1 cup chicken broth
1/3 cup butter, melted
5 cups herb-seasoned stuffing cubes

Filling:
1 can mushroom stems and pieces, drained
1/2 cup chopped onion
1 tablespoon butter
1 tablespoon flour
3 cups cubed cooked turkey
1 cup frozen peas
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1 jar turkey gravy
5 slices American cheese, cut into strips

In large bowl, combine egg, broth and butter.  Add stuffing and mix well. Pat
onto bottom and up sides of greased 9″ pie plate; set aside.  Sauté
mushrooms and onions in butter until tender.  Sprinkle with flour and mix
well.  Add turkey, peas, parsley, Worcestershire and thyme and mix well.  Stir
in gravy.  Bring to a boil, then boil and stir for 2 minutes.

Spoon into the stuffing crust and bake at 375º F for 20 minutes.  Arrange
cheese strips in lattice pattern over filling.  Bake 5-10 minutes longer or
until cheese is melted.  Recipe makes 4-6 servings.

Garlic-Chive Potatoes

2lbs red bliss potatoes
3 cloves garlic, peeled and chopped
1 tbs chopped fresh chives
2 tsp chopped fresh rosemary
3 tbs butter
rosemary, for garnish

Using peeler, peel 1/2″ thick strip from the middle of each potato.
In saucepot, bring potatoes and enough salted water to cover to a
boil.  Cook 15min or until tender; drain.  In saucepot, cook garlic,
chives and rosemary in butter 2min.  Add potatoes to saucepot and
gently toss to coat.  Place tossed potatoes in warm serving bowl.
Garnish with rosemary, if desired.

Key Lime Pie

2 eggs
1 egg yolk1 can(14 oz) sweetened condensed milk
1/2 cup fresh or bottled key lime juice or 1/2 cup lime juice
2 tbs water
1-2 drops green food coloring(optional)
1 tsp grated lime peel
1 graham pie crust
1 cup whipping cream
2 tbs sugar
1/2 tsp vanilla
key lime slices or lime slices(optional)

In a large mixing bowl beat eggs and yolk with wire whisk until
combined.  Gradually add milk to yolks, beating until combined.  Add
lime juice, water, food coloring(if desired) and lime peel.  Whisk
until well mixed.  Pour into crust.  Place on baking sheet and bake
at 350 degrees for 20 min or until almost set in center.  Cool on
wire rack for 1 hour.  Refrigerate for at least 4 hours.  Chill
small mixing bowl and beater of electric mixer.  In chiiled bowl
beat cream, sugar, and vanilla on medium speed of electric mixer
until stiff peaks form.  Pipe or spoon whipped cream around edges of
pie.  Garnish with lime slices, if desired.

Pumpkin Pie

2 eggs
1 regular(15 oz) can plain pumpkin
7 tbs splenda
1/2 tsp molasses
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
5 tbs silk spy cream
3/4 cup unsweetend vanilla soy milk
2 tbs cornstarch

Mix ingriedients in order, pour into pre made pie shell.  Bake 14 min
at 425 degrees.  Lower heat to 350 degrees, bake 40-45 min or until
knife comes out clean.