World Famous Recipes

PORK CUTLETS AND ANCHOVY SAUCE

Broil on a well greased gridiron, over
the fire, nicely cut and trimmed cutlets of pork. Place frills on the
bones of the cutlets. Serve very hot with Anchovy Sauce.

Famous People - Shakespeare

Soak two level teacups of rice. Mash two cloves of garlic and mix with a
little minced parsley. Soak a dozen dried mushrooms in a little water
until soft, then chop fine and drain. Cover the bottom of a saucepan
with olive oil, place over the fire until quite hot, then put in the
garlic, parsley, and mushrooms, add half a can of tomatoes and cook half
an hour. Drain the rice and put in a saucepan, adding a little broth,
half a cup at a time, to keep from burning, and add, stirring
constantly, the other ingredients, cooking all together until the rice
is done. Salt to taste; sprinkle with Parmesan cheese.

Spring Fever Recipes

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

Eggscape

Chicken Recipes

Slow Cooker Recipes

Makes about 2 cups

1 can (11-ounces) condensed Cheddar cheese soup

1 cup shredded Monterey Jack cheese with Jalapeno peppers

1/2 teaspoon ground cumin

1/2 cup sour cream

1/4 cup chopped pimentos or tomatoes

Tabasco (optional)

In small saucepan, combine undiluted soup, shredded cheese and cumin. Place over low heat and cook until cheese is completely melted, stirring constantly. Remove from heat; stir in sour cream, pimentos and hot pepper sauce to taste, if desired. To serve, keep warm in fondue pot, chafing dish or heatproof bowl set on warming tray.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

French Words

Makes about 54

If the honey you’re planning on using for this recipe has been around awhile and crystallized, you can re-liquify it by heating the opened jar gently in hot water. You can do the same thing in the microwave, but do it at low power and take the honey out as soon as it’s become liquid again. Don’t heat the honey for longer than it takes to re-liquify; you would lose some of the delicate flavor.

30 chicken wings

1 bottle (5-ounces) teriyaki sauce

1/4 cup peanut or vegetable oil

1/4 cup honey

1 tablespoon white vinegar

1 teaspoon ground ginger

2 cups lightly toasted, finely-chopped peanuts or pecans

With sharp, kitchen knife, divide wings into three sections, cutting between joints — not bone. Reserve first and middle joints for mini drumsticks; set wing tips aside for stock or another use.

To make mini drums from the first joint: Using a small sharp knife, cut around the narrower end to loosen meat. Then, use knife blade to gently scrape meat down toward the larger, knobby end of bone, turning meat inside out. To make mini drums from middle joints: Cut around the narrower end; cut tendons away and loosen meat. Then use knife blade to gently scrape meat along both bones toward the larger end. Pull out smaller bone, detaching with knife if necessary. Turn meat inside out around knob of remaining bone.

In large bowl, combine teriyaki sauce, oil, honey, vinegar and ginger; mix well. Add chicken and coat well. Cover and marinate overnight in refrigerator. Preheat oven to 3250F. Grease 2 large baking sheets with sides; arrange chicken on baking sheets. Bake for 35 minutes or until cooked through. Remove and roll in chopped nuts. Serve hot or at room temperature.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Chicken Recipes