Do you have a wedding coming up? A school reunion? Or you just want to have the crowd over? Well guess what! I recommend chicken for the menu! Seriously, it's a good choice because it's on almost everyone's diet, most people like it, and it's probably the most economical main course that can be served to crowds.
Frank and I both enjoy entertaining. There are many months in the year when we entertain 50 associates (that's the term used at Perdue Farms for employees) each week, and at Christmas time, it has gotten up to 300 in a week.
People who know that Frank and I entertain a lot sometimes ask why I don't have the parties catered. The fact is, I don't want to hire somebody to do what I enjoy doing anyway.
Besides, it wouldn't fit in with our lifestyle to have catered affairs. Frank is actually a frugal and down-to- earth man. He travels economy class, is careful to turn the lights off when we leave the house, and before we married, he cooked for himself and washed his own dishes. (Now I do it.) It's a real compliment when Frank says that someone is "tight as the bark on an oak tree."
Still, I know we're all busy, so I'm in favor of any shortcuts that help save time even if they cost a little extra. And yet, as a former New England Yankee, I am always in favor of spending money carefully. Here are some of the tips that I've learned that may help you, whether you're cooking for eight or a hundred:
_Plan a simple menu with everything done in advance, except simple heating or reheating. Most cookbooks suggest that you have only a few dishes that require last minute work, but I don't want the hassle of worrying about any; I've found that last minute things always come up, and it's wonderful to know that they're not going to upset your schedule or leave you in a state of frazzlement. In my own case, I'm always working harder the day before the party than the day of the party.
_Check that you've got refrigerator or freezer space for all perishables.
_Check that you have the pots and pans and storage containers for the foods you'll be preparing.
_Write a detailed schedule for yourself including the menu and shopping list. I like to have a copy of the menu visible on my refrigerator, partly because it gives me confidence as I check off each dish as it's completed, but mostly because I remember one party when I forgot a dish that I had cooked and was faced with leftover string beans for thirty.
_This tip has nothing to do with poultry, but it's worked so well for me I'll share it anyway. When the occasion is special enough so that you're using a florist, (a wedding? an anniversary?) your flower budget will go further if you'll call the florist a week ahead and tell him or her your color scheme and what you're willing to spend. The florist will know which flowers are in over supply and therefore a bargain, and given a week, he or she will have the time to place an order with the wholesaler for the ones which are a good buy. You won't necessarily spend less, but you're likely to get considerably more for your money.
_Keep food safety in mind as you work. Keep perishable food, such as chicken, in the refrigerator except when you're working with it. Prepare food in batches and have out only what you're using. When refrigerating foods, have them in small enough batches so that they'll cool quickly.
_If you're serving wine, make it white wine rather than red wine. I say that not because white wine is supposed to go with chicken (some of the more robust recipes for chicken go beautifully with red wine), but because white wine is less of a menace to your carpets.
_If it's a buffet and people will be balancing plates on their laps, serve foods that are already bite-sized and that don't require cutting with a knife and fork.
_Just because you're not having it catered doesn't mean you have to do it all yourself. If you're near a college campus, see if the food service people at the student cafeteria would be willing to make the vegetables or other side dishes. Also, check the cafeteria at a local factory or processing plant. Sometimes these people will moonlight and make large batches of your favorite recipe for you. They've got the equipment, and in my experience, they're pleased to have the extra income. Also, they're frequently less expensive than restaurants and they're apt to be much, much less expensive than a caterer.
_A crowd seldom consumes more than 3-ounces of cooked protein total, per person, and that includes whatever protein is part of the appetizers as well as the main course. However, I usually have closer to 4-ounces per person available, just for "sociable security." If you plan on just under 4-ounces each, you'll almost certainly have leftovers, but at least you won't run out. Another way of calculating is that a breast and a wing per person will insure that you'll have more than enough. (Adjust this depending on whether you're entertaining toddlers or professional football players or$the biggest eaters$older teenage boys.) Also, keep in mind how much else you're serving. At our parties, I've seen that I'll always have some leftovers if I allow a half cup serving per person for each of the following: starches, vegetables, and salad, plus a serving and a quarter of bread. That's assuming that there have been a couple of small appetizers before, and that the main course will be followed by dessert.
_When you're multiplying recipes, keep in mind that cooking times may be different if you change the recipe size. A larger amount of food may take longer to cook; a smaller amount may be overcooked in the same time. ILLUSTRATION: ORIENTAL MINI DRUMSTICKS FROM CHICKEN WINGS CURRIED CHICKEN FROM BONELESS BREAST SANTA FE CHICKEN OR BONELESS THIGHS PHOTO OF ALL THREE IN FILES PHOTO: Chicken "nibbles" just right for… - 6 DIPS AND SPREADS - 5 CHICKEN "NIBBLES" TAKE THE HEAT OUT OF SUMMER ENTERTAINING Summer parties come in all shapes and sizes. Some are small and happen on the spur of the moment. Others are great boisterous affairs that roll across the lawn or down the beach. They're fun. They're happy. They also can be lots of work, but one of the nicest shortcuts I know is the pre-cooked nuggets, tenders, or wings. Straight from the package or warmed for serving, they're extra tasty dunked into a quick dip. I sometimes have an assortment of store- bought mustards available, each in a pretty dish. Or, when there's more time, I'd use one of these Perdue recipes for dips. COOL AND CREAMY AVOCADO DIPMakes about 1-1/
Home economist Pat Cobe developed many of the dips for Perdue. I asked her how she got her ideas, and learned that when composing a recipe she starts out by imagining all the dips she's sampled at restaurants or food conventions or parties, or ones she's read about in magazines and cookbooks. Then in her imagination, she puts together the best ideas from all of them. As she sorts these ideas around in her mind, she'll come up with something new, and then she'll test it. Of all the ones she thinks of, the only ones that she would consider actually recommending to Perdue, would have to meet her criteria of being "real food for real people." Like this one. 4 cups 1 ripe avocado, peeled and seed removed 1/4 cup chopped scallions 1 tablespoon lime or lemon juice 1/2 teaspoon salt or to taste 1/2 cup sour cream In small bowl with fork, mash avocado. Add green scallions, lime juice and salt; blend well. Stir in sour cream. Serve immediately or refrigerate until ready to serve. CREOLE DIPMakes about 1 cup 2/3 cup bottled chili sauce 1 tablespoon prepared horseradish (optional) 1 tablespoon Worcestershire sauce 1 tablespoon minced fresh parsley 1 tablespoon minced scallion 1 tablespoon minced celery In small bowl, combine all ingredients. If time allows, let stand at room temperature 1 hour for flavors to blend. GARLICKY SWEET-SOUR DIPMakes 3/4 cup 2/3 cup packed brown sugar 1/3 cup chicken broth 1 tablespoon soy sauce 1 clove garlic, minced 2 tablespoons cider vinegar 1 tablespoon cornstarch In small saucepan, combine brown sugar, broth, soy sauce and garlic; mix well. In cup, blend vinegar and cornstarch until smooth; stir into saucepan and place over medium heat. Bring to a boil; cook 3 to 5 minutes until mixture thickens and becomes slightly reduced, stirring frequently. Serve warm or at room temperature. MEXICALI CHEESE DIPMakes 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. RED PEPPER DIPMakes about 1-1/3 cups 1 jar (7-ounces) roasted red peppers, drained 1 clove garlic, quartered 1/2 teaspoon ground cumin 1 cup plain lowfat yogurt In blender or food processor, puree red peppers, garlic and cumin. Add yogurt; blend or process a few seconds just until mixed. Chill several hours or overnight to blend flavors. SPICY CRANBERRY - ORANGE DIPMakes about 1 cup 1 cup prepared cranberry sauce 2 tablespoons fresh orange juice 1 tablespoon port or Marsala wine (optional) 1 tablespoon fresh lemon juice 3/4 teaspoon dry mustard 1/2 teaspoon ground ginger In blender or food processor, puree all ingredients. If time allows, let stand at room temperature 1 hour for flavors to blend. APPETIZERS - 14 CHICKEN COCKTAIL PUFFS Makes 36 puffs The cocktail puff is great when stuffed with chicken. I sometimes keep these puffs, unfilled, in the freezer to have available when I need something on short notice. You don't need to thaw them before stuffing. Cocktail Puffs 1/4 cup water 3 tablespoons butter or margarine 1/8 teaspoon salt 1/4 cup flour 1 egg, unbeaten 1/4 cup grated Swiss cheese Preheat oven to 350oF. In a saucepan over medium heat, heat butter in water until melted. Add salt and flour all at once and stir vigorously until ball forms in center of pan. Remove from heat and let stand 5 minutes. Add egg and beat until smooth, add cheese. Mixture should be very stiff. Drop by teaspoonful on baking sheet and bake for about 40 minutes or until surface is free from beads of moisture. Turn off oven and prop door open slightly by putting a pot holder in the crack. Allow puffs to cool in oven. Slice crosswise for stuffing. Filling 2 cups cooked chicken, minced 1/4 cup minced celery 3 tablespoons minced canned pimento 2 tablespoons fresh lemon juice 1 tablespoon finely chopped onion 1 tablespoon minced fresh tarragon or basil 1/4 cup mayonnaise or salad dressing 1/2 teaspoon salt or to taste 1/8 teaspoon ground pepper In a mixing bowl combine chicken, celery, pimento, lemon juice, onion and tarragon lightly with mayonnaise. Season with salt and pepper. Fill each puff with about 2 teaspoons of filling. CHICKEN FRANK CARAWAY & KRAUT ROLL-UPSMakes about 64 You can reheat the "Roll-Ups" by toasting briefly under the broiler after slicing. 2 tubes (10-ounces each) refrigerated white dinner loaf 2 tablespoons German-style mustard 1 can (7-ounces) sauerkraut, drained 1 egg, beaten, for glaze 8 chicken franks 4 tablespoons caraway seeds Preheat oven to 350F. Meanwhile, gently unroll loaf into a 12-inch square, pinching slashed portions together to seal. With sharp knife, cut dough into quarters. Spread each piece of dough with mustard and a thin layer of sauerkraut to within 1/2 inch of edge. Brush edge lightly with egg. Place a frank on left side of 1 piece of dough and roll up tightly. Place roll, seam side down, on a greased baking sheet. Repeat with remaining franks and dough. Brush rolls with egg and sprinkle with caraway seeds. Bake for 15 minutes until golden brown. Remove rolls to a cutting board and allow to cool several minutes. With serrated knife, slice each roll into 8 small "roll-ups." Serve immediately. CHICKEN LIVER LOVERLIESMakes 50 puffs It's not quite a cookie. It's not quite a puff. It's not quite a fritter. It's just something very special. 12 chicken livers (about 1 lb.) 3/4 cup butter or margarine, divided 1 cup water 1 cup flour 4 eggs, unbeaten 1 envelope (1-3/8 oz.) dehydrated onion soup mix. In a large skillet over medium heat, melt 1/4 cup butter. Add chicken livers and saute for 6 to 8 minutes; chop finely. In a saucepan over medium heat, melt remaining butter with water. Add flour all at once and stir vigorously until ball forms in center of pan. Add eggs, one at a time, beating after each egg. Stir in livers and soup mix. Preheat oven to 375oF. Drop by teaspoonful on baking sheet and bake for 25 to 30 minutes until puffed and golden brown. CHICKEN LIVER PATE Makes 12 I like this on rye crackers. 12 chicken livers (about 1 lb.) 1/2 cup butter or margarine 1 medium onion, finely chopped 4 eggs, hard cooked 1/2 teaspoon Tabasco In a large skillet over medium heat, melt butter. Add livers and onions and saute for 8 to 10 minutes. Put all ingredients in blender or food processor and blend until smooth. CHICKEN PARTY SANDWICH FILLINGMakes approximately 50 Try using different shaped cookie cutters or use different colors of bread. It's nice on open sandwiches—garnished with an olive slice or a lemon sliver. 1 cup cooked, ground chicken 1/2 teaspoon salt or to taste 1/4 cup mayonnaise or salad dressing 2 tablespoons fresh lemon juice 2 tablespoons milk 1 teaspoon sugar In a bowl combine all ingredients. Spread on bread or salted crackers. CHICKEN QUICHE Makes 32 narrow wedges For an attractive and professional presentation, make miniature quiches by lining the inside bottom of your muffin pans with pie dough, forming little tart shells. Then add the filling. I see a lot of these at Washington parties. 1 tablespoon butter or margarine, softened 2 pie shells (approximately 9") 1 cup cooked chicken cut in small pieces 1 cup grated Swiss cheese 12 slices crisp, cooked bacon, crumbled 4 eggs, slightly beaten 2 cups heavy cream 1/2 teaspoon salt or to taste 1/8 teaspoon nutmeg 1/8 teaspoon sugar 1/8 teaspoon Cayenne pepper 1/8 teaspoon ground pepper Preheat oven to 425oF. Rub butter or margarine on pie shells. Put chicken, grated cheese and bacon in pie shells. In a mixing bowl combine all remaining ingredients and pour into shells. Bake for 15 minutes. Reduce heat to 300oF and bake 40 minutes longer. Cut in narrow pie wedges for serving. PHOTO: A storybook reception - garden dining on Chicken… - 6
CURRIED CHICKEN AND FRUIT KEBABS WITH YOGURT SAUCE Makes 25-30
Be sure to look at the accompanying illustration. This looks good as well as tastes good. 1 roaster boneless breast 2 tablespoons curry powder 1/4 teaspoon salt or to taste 1 tablespoon vegetable oil 1 can (20-ounces) pineapple chunks, well drained 1/2 pound (about 60) seedless grapes 60 cocktail toothpicks Yogurt Sauce in Zucchini Cups (recipe follows) Cut breast into 50 to 60 bite-sized chunks. Place chicken chunks in large bowl; add curry powder and salt; toss together. In a large, heavy non-stick skillet over medium heat, heat oil. Add curried chicken chunks; reduce heat to low and saute for 10 minutes, turning to cook all sides. Cover and remove from heat; cool. Thread cooled chicken onto toothpicks with a chunk of pineapple and a grape. Serve with Yogurt Sauce as dip. YOGURT SAUCE IN ZUCCHINI CUPS for Curried Chicken and Fruit Kebabs 1 container (16-ounces) plain yogurt 3 tablespoons honey 2 tablespoons minced fresh coriander (also called cilantro or Chinese parsley) or 1/2 teaspoon ground coriander seed 1 teaspoon ground ginger 1 tablespoon fresh lemon juice 4 or 5 medium-sized zucchini, optional In medium-sized bowl, combine yogurt, honey, coriander, ginger and lemon juice. If desired, spoon into individual zucchini cups for each guest. To make cups, cut each zucchini crosswise into 6 equal pieces. Use a melon baller to scoop out centers from one end of each piece.
ORIENTAL MINI DRUMSTICKSMakes 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.
SANTA FE CHICKEN QUESADILLAS (Kay sa diyas)Makes about 64 If you want to make this way ahead of time, you can cool and then freeze the ungarnished quesadilla wedges between layers of aluminum foil. Reheat in preheated 3000F oven for 20 minutes and then add the garnish. 4 roaster boneless thigh cutlets 2 cloves garlic 2 teaspoons ground cumin 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 2 tablespoons vegetable oil 2 cans (4-ounces each) chopped mild green chilies 1 minced, canned or fresh Jalapeno pepper (optional) 16 flour tortillas (8 inches each) 8 tablespoons minced fresh coriander (also called cilantro or Chinese parsley), optional 1 pound Monterey Jack or Cheddar cheese, grated Mexican salsa or slivers of avocado sprinkled with lemon juice, chopped tomato, and coriander sprigs Cut each thigh into 4 pieces. In container of food processor fitted with steel blade, finely mince garlic. Gradually add chicken pieces, cumin, salt and pepper; grind to a fine texture. In a large heavy, non-stick skillet, heat oil. Add ground chicken mixture and cook over medium heat, stirring often. Cook for 8 to 10 minutes or until meat is no longer pink. Preheat oven to 3000F. Drain chilies and add to cooked chicken. Place 8 tortillas on 2 large baking sheets and brush lightly with water. Divide chicken mixture among the 8 tortillas, spreading a thin layer almost to the edges. Sprinkle with chopped coriander and grated cheese; top with remaining tortillas, pressing down edges to seal. Brush lightly with water and bake for 15 minutes. Remove from oven and cut each quesadilla into 8 wedges. If desired, serve with Mexican salsa or top with avocado, tomato and coriander. SHERRY FRIED CHICKEN LIVERS Makes 12 I know people who didn't think they could lik think they could like chicken livers who are won over when the flavor of sherry wine is added. 12 chicken livers (about 1 lb.) 2 tablespoons butter or margarine 1 1/2 teaspoons salt or to taste 1/4 teaspoon ground pepper 1/2 cup dry sherry In a large skillet over medium heat, melt butter. Add chicken livers and saute for 6 to 8 minutes. Sprinkle with salt and pepper. Add sherry, cover, and simmer 5 minutes longer or until cooked through. Serve on toothpicks.
BLUE CHEESE CHICKEN SPREADMakes about 40 Although I usually prefer fresh products to canned ones, in this case I recommend using canned pineapple. Fresh pineapple has an unusual characteristic that's worth knowing. It contains the enzyme bromelin which breaks down protein. The blue cheese in this recipe is rich in protein and fresh pineapple would not work well with it, unless you added it just before serving so the bromelin doesn't have a chance to break down the proteins and give it an off- flavor. Canned pineapple, on the other hand, doesn't have enough active bromelin to cause a problem. Makes approx. 40 party sandwiches (1 tablespoon per sandwich) 1 cup cooked, ground chicken 1 jar (5 oz.) blue cheese spread 1/2 cup drained, crushed pineapple 1/2 cup chopped almonds, lightly toasted Salt and ground pepper to taste In a bowl combine chicken with remaining ingredients. Use as filling for party sandwiches. MAIN COURSES - 7 CHICKEN CORDON BLEU FOR A CROWD Serves 15-20 There are many recipes for Chicken Cordon Bleu, but I like this one because you can do everything the day before. Reheat it in the microwave. Don't, however, freeze it. Fried foods tend to get a "warmed over" taste after freezing. Also, don't hold it in the refrigerator for longer than a day. And finally, when reheating it in the microwave, be sure to rotate it several times so that you don't have uneven warming. (Rotating the food in the oven performs the same function as stirring a pot. If you don't rotate it, you risk having some parts overcooked$and overcooked chicken is tough chicken.) 20 boneless, skinless chicken breast halves 1 cup butter or margarine, melted 1/3 cup minced, fresh parsley 20 slices Canadian bacon or ham 20 slices sharp or Swiss cheese 3 eggs, beaten 2 cups bread crumbs Slice each breast half almost in half lengthwise and then open like the wings of a butterfly. Brush with melted butter and sprinkle with parsley. Place slice of bacon or ham and slice of cheese on each chicken breast, folding to fit. Roll, jelly-roll fashion, and secure with toothpicks. Dip in beaten eggs and roll in bread crumbs. Fry in deep fat at 350oF for 12 to 15 minutes or until golden brown and cooked through.. Remove toothpicks before serving. Keep warm in a preheated 325oF if serving within 30 minutes or reheat in a preheated 350oF for 10 to 15 minutes. CHICKEN SALAD HAWAIIANServes 12-15 This recipe is good for a summer lunch. You should keep it cold until serving, but contrary to popular belief, mayonnaise itself isn't particularly dangerous from a food safety point of view. Mayonnaise in its usual commercial formulations is acid enough to be mildly protective against harmful microorganisms. But it's not protective enough, so don't take chances and do keep this refrigerated until you need it. 6 cups cooked chicken, cut in chunks 1-1/2 cups mayonnaise or salad dressing 2 cups chopped celery 2 tablespoons soy sauce 1 can (#2 size or 2 1/2 cups) pineapple tidbits, drained 1/2 cup slivered almonds, lightly toasted, divided In a large mixing bowl combine chicken, mayonnaise, celery and soy sauce. Gently fold in pineapple and half of almond slivers. Serve salad on a platter lined with lettuce leaves. Garnish with remaining almonds. CREAMED CHICKEN VICTORIAServes 10-12 This is a good buffet dish because your guests don't have to cut anything while balancing their dinner plates on their laps. I've expanded it to feed as many as 60 people, and it always draws raves. As an additional bonus, it's at least as good the next day for leftovers. You may find, as I have, that it's easier to add the flour right after sauteing the mushrooms and skip sauteing the chicken. You can also use leftover chicken and skip cooking the roaster breasts; I've done it and it works just fine. The original recipe called for twice as much mustard. If you like your foods quite spicy, you may want to use the four teaspoons of mustard that the original recipe called for. 2 whole roaster breasts, 2-1/2 to 3 pounds each 8 cups chicken broth 1/2 cup butter or margarine 1 pound fresh mushrooms, sliced 1/2 cup flour 2 teaspoons dry mustard salt to taste, depending on saltiness of the broth 1/2 teaspoon Cayenne pepper or to taste 2 cups light cream or half and half 1 cup dry sherry 1/4 cup grated Parmesan cheese 1/4 cup minced fresh parsley Puffed Pastry Hearts (recipe follows) or toast points In 4-quart Dutch oven or large, deep skillet over high heat, bring chicken broth to a boil. Add roaster breasts and enough water to cover, if necessary. Reduce heat to low; simmer for 70 minutes. Cool breasts in broth. Remove and cut into 1/2-inch dice; discard bones and skin. Reserve 2 cups broth for recipe; save remainder for another use. In same Dutch oven or skillet over medium-high heat, melt butter; add mushrooms and saute 30 seconds. Add diced chicken and saute 30 seconds longer. Stir in flour, seasonings, 2 cups reserved broth and cream; bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring frequently. Add sherry, Parmesan cheese and parsley. Simmer 1 minute longer. Serve chicken with Puff Pastry Hearts or toast points. PUFF PASTRY HEARTS to go with Chicken Victoria You can bake the Puff Pastry Hearts 1 or 2 days in advance. Store thoroughly-cooled hearts in an airtight container. 1 package (17-1/2-ounces) frozen puff pastry 1 3-inch heart-shaped cookie cutter 1 whole egg beaten with 1 tablespoon water Defrost pastry 20 minutes at room temperature. Preheat oven to 375F. Open one sheet at a time onto a lightly- floured board. Cut hearts from pastry and place on two dampened cookie sheets. Pierce hearts with tines of a fork. Then, using the back of a small knife, decorate tops and edges. Brush tops lightly with egg wash. Bake 20 minutes or until golden.
CURRIED CHICKEN RAJServes 10-12 This is another dish that works well for a buffet. It's easy to serve and easy to eat since the guests don't need to cut anything. 2 whole roaster breasts 2 and 1/2 to 3 pounds each 1/2 cup butter or margarine 8 cups chicken broth 3/4 cup raisins 1/4 cup curry powder 1/2 cup flour 1-1/4 teaspoons salt or to taste 1/4 teaspoon Cayenne pepper or to taste 1/4 teaspoon ground pepper 2 cups light cream or half and half 1/4 cup minced fresh parsley Puffed Pastry Hearts (see recipe) or toast points Chutney, slivered toasted almonds, other condiments, optional In 4-quart Dutch oven or large, deep skillet over high heat, bring chicken broth to a boil. Add roaster breasts and enough water to cover, if necessary. Reduce heat to low; simmer chicken for 70 minutes. Cool chicken in broth. Remove meat and cut into 1/2-inch cubes; discard skin and bones. Reserve 3 cups broth for recipe; save remainder for another use. In same Dutch oven or skillet over medium-high heat, melt butter, stir in chicken, raisins, and curry powder; saute for 1 minute. Stir in flour, seasonings, reserved 3 cups broth, and cream; bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring frequently. Stir in parsley. Serve chicken with Puff Pastry Hearts or toast points, accompanied by chutney, toasted almonds, or other condiments, if desired.
JUST PLAIN BARBECUED CHICKEN Serves 50 If you visit the Delmarva Peninsula (Delaware, Maryland, Virginia) in summer, you may come across some of the chicken barbecues that take place here. This is one of the popular recipes for crowds. 50 chicken breast halves 25 drumsticks 2 quarts oil 2 quarts vinegar 8 tablespoons salt or to taste 3 tablespoons ground pepper In a 2 gallon container, combine oil, vinegar, salt and pepper. Grill chicken 5 to 6 inches above medium-hot coals for 20 to 30 minutes or until cooked through. Turn and brush with sauce every 10 to 15 minutes.
SWEET 'N SMOKEY CHICKEN Serves 30-40 My step daughter-in-law, Jan Perdue, says that when Frank's son Jim was courting her, he invited her over for dinner and served Sweet 'n Smokey Chicken for two. Jan was enchanted with his culinary skill and thought that this would be a sample of what marriage to him would be like. She learned later that this is just about the only thing he cooks. Fortunately, she enjoys cooking and doesn't mind. 30 chicken breast halves 15 chicken drumsticks 15 chicken thighs 8 medium onions, sliced 2 quarts ketchup 1 cup prepared mustard 2 cups vinegar 1 quart maple syrup 1/4 cup hickory smoked salt or to taste 2 teaspoons ground pepper Preheat oven to 350oF. Place chicken in a single layer, skin side up on top of onion slices in the bottom of 2 to 3 large baking pans. If possible keep breast halves in a separate pan from legs and thighs as they will cook more quickly. In a 2 gallon container combine remaining ingredients and pour over chicken. Bake chicken, uncovered for 45 to 60 minutes or until cooked through. Check breast meat for doneness after 45 minutes.
TREASURE ISLAND CHICKENServes 30-40 A school-lunch chicken recipe contest produced this one. The winner adapted it from an old family recipe. 30 chicken breast halves 15 chicken drumsticks 15 chicken thighs 1/2 pound butter or margarine 1/2 cup flour 3/4 cup sugar 1 teaspoon dry mustard 2 teaspoons cinnamon 1/2 teaspoon ground ginger 1 quart orange juice 2 tablespoons salt or to taste Preheat oven to 350oF. Place chicken in single layer, skin side up, in 2 to 3 large baking pans. Keep breast halves in a separate pan as they will cook more quickly than the legs and thighs. In a large saucepan over medium heat, melt butter. Stir in flour, sugar, spices, orange juice and salt and cook, stirring constantly until thickened. Pour sauce over chicken. Bake, uncovered, for 45 to 60 minutes or until cooked through. Check breast meat for doneness after 45 minutes. TEXAS BARBECUED BREASTSServes 10-16 Turn chicken breasts with tongs instead of a fork, which could pierce the meat and cause it to lose some of its juiciness. 1 cup tomato sauce 1/4 cup red wine vinegar 1/4 cup chili sauce 1/4 cup brown sugar 3 tablespoons grated onion 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon Tabasco (optional) 16 chicken breast halves In a large saucepan over medium heat combine all ingredients except chicken and bring to a boil. Grill chicken 5 to 6 inches above medium-hot coals for 25 to 30 minutes or until cooked through. Turn and baste 3 to 4 times with sauce during cooking.
In an ideal world, we'd always have food at its freshest and we'd eat it right after it was prepared. In the real world, though, there are many, many times when cooking ahead is useful. You're giving a party and you don't want to be frazzled the day of the event. Or you've got a busy week coming up and you want to do better by your family than just giving them calorie-laden, greasy take-out food. Or you're having house guests, and you want to spend the time with them instead of in the kitchen. Or maybe there's only one or two of you at home, and you've discovered that it's simpler to make a recipe for four and freeze part of it for use later.
In my own case, my freezer is always full. One reason is that Frank often invites three or four people the last minute, and it helps to have emergency food on hand. Equally often, after I've made a meal, he'll call at 6:00 p.m. and tell me that we're eating out with one of the poultry distributors or suppliers, and I end up freezing what I've just cooked. As I wrap the food in foil and wedge it into the freezer, I remind myself, "This meal isn't going to waste, it's a head start on a future meal."
When you know the principles for successful freezing$and I'll get to them in a moment$you can freeze just about any of the recipes in this cookbook. The recipes in this chapter are different from the rest because they not only can be cooked ahead, often they should be cooked ahead. Some of them require marination, others improve with age, and still others adapt so well to cooking the day before that they belong in this chapter. Use this chapter for recipes to use when you want to cook a day or so ahead of time, and also, use it for tips on how to freeze foods successfully.
There are just a few principles needed to master the technique of cooking ahead, and once you know them, you'll have faster, better-tasting, healthier and safer meals to show for it.
_The biggest boon to food preparation ahead is the freezer. Everything freezes from the point of view of food safety, but there's a lot of variation in palatability. For best flavor and texture, don't freeze the following foods in your home freezer:
_Milk products $ they'll curdle.
_Boiled eggs $ the whites get watery.
_Custards $ they'll lose texture, get lumpy.
_Mayonnaise $ it may separate.
_Most foods that you fry at home (except french fries and onions) $ they can get an unattractive "warmed- over" taste. It's actually the fats turning slightly rancid.
_Cooked potatoes $ they darken and get an unattractive texture. (If you're going to freeze stew, add cooked potatoes later on when you're reheating the stew.)
_Fresh greens, celery, and carrots $ they get limp.
_Fresh tomatoes $ their high water content causes them to collapse when thawed. (However, you can freeze tomatoes if you're going to use them in a cooked form, such as in a pasta sauce.)
_Gravy $ the fat will separate out and puddle. (If you must freeze gravy, cut way back on the fat when you're making the gravy, and stir constantly when you're reheating it so as to keep the fat from separating.)
_Heavily spiced foods $ most herbs, salts, onions, fade away, but garlic and cloves will seem more intense. Pepper has a tendency to turn bitter. Curry takes on a musty flavor.
_Synthetic flavors $ use real vanilla rather than synthetic because synthetic vanilla can have an off-flavor after freezing.
_Highly salted foods $ salt tends to attract moisture and uneven freezing may result because salt slows down the freezing process.
_Even if you're freezing food for only a couple of days, be careful of packaging. Air that's in the package will affect the color, flavor and texture. The container should be air tight, or the food will get freezer burn and lose nutritional value, and palatability.
_It's critical to have a both your refrigerator and freezer cold enough. The best indicator of a good freezer temperature is brick-hard ice cream. If ice cream stored in your freezer is soft, turn the control to a colder setting. As for the refrigerator, check the drinking temperature of milk. If it's very cold, you've probably hit 40 degrees, which is what you're aiming for. If the milk isn't cold enough, or if it sours too quickly, move the control to a colder setting.
_Here's a great tip if you're freezing chicken in a polyethylene bag: lower the bag, with the chicken in it, into a pan of water to force out the air. Be sure the bag opening is above water. Press entire surface area of bag to squeeze out air bubbles. Twist end of bag and fold over. Secure with fastener and label.
_Here's a convenient way to freeze casseroles for later use that Joy Schrage from Whirlpool Corporation told me:
1. Line the casserole dish with foil, leaving 2" collar all around.
2. Add casserole ingredients and bake.
3. Cool and freeze in uncovered casserole
4. When frozen, lift casserole and foil out in one piece
5. Cover with foil or place in a polyethylene freezer bag. Press air out, then seal tightly, label, date and freeze. Place in a polyethylene freezer bag.
6. To thaw, take frozen casserole out of bag and foil, and place in the casserole dish it was originally baked in.
This type of freezing frees the casserole dish for other uses while the casserole is in the freezer.
_Homemade "TV" dinners: Place leftovers in serving portions on sectioned plastic trays. Cover, chill, tightly with plastic wrap and seal. Then wrap entire tray in foil. Label, date and freeze. To reheat, remove foil, puncture plastic wrap to make steam vents, and heat dinner in microwave.
_To keep chicken pieces from sticking together in your freezer so that you can take out just the quantity you want without prying several pieces apart or thawing more than you need, do the following:
1. Spread pieces in a single layer on a cookie sheet
2. Place unwrapped in freezer
3. Once frozen, remove chicken pieces from cookie sheet, and store in polyethylene freezer bag
5. Place bag in freezer, label and date
_Freezing tip - use freezing tape to seal freezer wrap or suitable plastic wrap. Freezer tape is made with a special adhesive designed to stick at low temperatures.
_Whole birds to be roasted should be thawed before cooking. Broilers, and birds to be cooked by other methods can start being cooked when thawed enough for pieces to separate.
If you'll follow the suggestions above, you'll find that most of the foods you cook can be prepared ahead of time and if necessary, frozen. This means that, with the exception of fried foods, just about all the recipes in this book can be considered cook-ahead foods.
So, whether you're cooking for a party, for the week's meals, for houseguests, or for yourself, enjoy the recipes that follow$and all the others in this book as well. CRISPY CORNISH A LA BLEUServes 2 There are easily 50 varieties of blue vein cheeses for sale in this country. Probably the most famous are the French Roqueforta, the Italian Gorgonzola, the English Stilton, and the American Treasure Cavea. Personally, I like the American varieties best. 2 fresh Cornish game hens Oil for deep frying 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup minced onion 1/4 cup crumbled bleu cheese 1 small clove garlic, minced Celery sticks Cut hens into 8 pieces each. Fry in deep hot oil at 375F, turning once, until golden brown on both sides, about ten minutes. Drain well on paper towels. Refrigerate if not serving right away. In a small bowl combine remaining ingredients except celery. Cover and chill. Serve hens warm, at room temperature or cold with bleu cheese dip and celery sticks. CHICKEN SOUFFLEServes 4 This is a nice prepare-ahead item. It's really best if stored overnight in the refrigerator before baking so the flavors have a chance to blend. 4 eggs, beaten 1 teaspoon minced, fresh thyme or 1/4 teaspoon dried 1 teaspoon minced, fresh basil or 1/4 teaspoon dried Ground pepper to taste 2 cups cooked, shredded chicken 1/4 pound ham, roughly chopped 1 tablespoon minced, fresh parsley 1/2 cup grated Parmesan cheese, divided 3 cups chicken broth 1/2 loaf (5 ounces) Italian bread, roughly torn into chunks 1 cup grated mozzarella cheese In a mixing bowl combine eggs, thyme, basil and pepper. Add chicken, ham, parsley, 1/4 cup Parmesan cheese and broth. Combine thoroughly and set aside. Butter an 8" x 12" baking dish. Place bread chunks in the bottom. Cover with egg mixture followed by Mozzarella cheese and remaining Parmesan. Refrigerate 1 hour or longer. Preheat oven to 350oF. Bake for 45 minutes until puffed and golden brown.
CHICKEN AND STUFFINGServes 6 I wouldn't serve this to a gourmet club, but it's an easy, cook ahead dish for a relaxed family meal when you don't want to spend a lot of time in the kitchen. It's also an ideal way to have the taste of stuffed chicken — with easier serving qualities. You can make it ahead of time, up to the point of baking. 2 cans (10-1/2-ounces each) condensed cream of chicken soup, divided 1 can (10-1/2-ounces) chicken broth 2 eggs, beaten 1 package (7-1/2-ounces) herb seasoned stuffing mix 3 cups cooked chicken, cut in chunks 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1/2 cup milk 2 tablespoons chopped canned pimento Preheat oven to 350oF. In a mixing bowl whisk together one can of undiluted soup, broth and eggs. Add stuffing mix and toss. Place stuffing in bottom of a baking dish. Arrange chicken on top of stuffing and sprinkle with salt and pepper. In a large measuring cup combine remaining can of soup and milk and pimento and pour over all. Bake, uncovered, for 35 to 45 minutes or until hot and bubbling..
CHICK-O-TATO CASSEROLE Serves 4-6 This tastes better reheated, after the flavors have had a chance to blend. You can make it today and it will taste better tomorrow. 1/3 cup vegetable oil 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green pepper 1/2 cup ketchup 1/2 cup water 2 tablespoons vinegar 2 tablespoons sugar 1 tablespoon Worcestershire sauce 1 tablespoon prepared mustard 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 1 chicken, cut in serving pieces 4 medium potatoes, peeled and thickly sliced Preheat oven to 350F. In a large skillet, over medium heat, heat oil. Add onion, celery and green pepper and cook, stirring often, for 6 to 8 minutes or until softened. Add ketchup, water, vinegar, sugar, Worcestershire sauce, mustard, salt and pepper and simmer at low heat for about 15 minutes. Place chicken in bottom of a baking dish and tuck potatoes around chicken pieces. Pour sauce over all. Bake, covered, for 50 to 60 minutes or until cooked through. If planning to re-heat, remove from oven when slightly under cooked. CHOICE CHEESY CHICKEN Serves 4-6 There's no last minute attention required for this recipe. Prepare it a day ahead, right up to the point of baking. 1 clove garlic, peeled 1/2 cup (1 stick) butter or margarine 1 cup bread crumbs 1/2 cup grated sharp Cheddar cheese 1/4 cup grated Parmesan cheese 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 6 skinless, boneless chicken breast halves With the broad side of a large kitchen knife crush garlic slightly to release flavor. In a small saucepan over low heat melt butter with garlic clove. Set butter aside for 1/2 hour for maximum garlic flavoring. On a sheet of wax paper combine bread crumbs, cheeses, salt and pepper. Dip chicken in garlic butter, then roll in cheese mixture. Tuck sides under to form a neat roll. Arrange chicken in a large shallow baking pan and drizzle with any remaining butter. Cover and refrigerate if making ahead. When ready to bake, preheat oven to 350oF. Bake chicken for 35 to 45 minutes or until crisp, golden and cooked through. PHOTO: New Year's Eve - Cold "Chicken Tonnato" Buffet
COLD CHICKEN TONNATOServes 6-8 This is an elegant company recipe, and it works well if you make it the day before. I've made it with water-packed tuna, but oil-packed would work also. 8 chicken cutlets (about 2 pounds skinless, boneless chicken breast halves, pounded thin, or 2 thin sliced boneless roaster breasts) 1/2 cup flour, seasoned with salt and ground pepper to taste 1/2 cup (1 stick) butter or margarine 2 cans (13-ounces) tuna, drained 8 anchovies 2 cloves garlic, peeled 1 cup olive oil 4 tablespoons white vinegar 4 tablespoons light cream 2 tablespoons capers Dip cutlets in flour to coat lightly, shake off excess. In a large skillet over medium-high heat, melt butter. Add cutlets and saute until cooked through, about 5 minutes; turn once. Drain cutlets on paper towels. Chill. In a blender or food processor, combine tuna, anchovies, garlic, oil, vinegar and light cream. Blend until pureed. Pour sauce over cold cutlets, sprinkle with capers. May be loosely covered and refrigerated overnight before serving.
EASY CHICKEN CORDON BLEUServes 4 This is another recipe that can be fixed, except for frying, on the day before. For variation, try Swiss cheese and Canadian bacon. For a sauce, make a white sauce with chicken broth. If you're in a hurry, undiluted cream of chicken soup makes a handy substitute, but it's definitely a second choice compared to a good, homemade white sauce. Garnish with parsley sprig. 4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast 4 tablespoons butter or margarine 1 tablespoon minced, fresh parsley 4 slices ham 4 slices sharp cheese 1 egg, beaten 1 cup bread crumbs Place chicken between sheets of plastic wrap and pound to 1/4 inch thickness. Skip the preceding step if you're using the thin sliced boneless roaster breast. Spread chicken with butter and sprinkle with parsley. Place a slice of ham and a slice of cheese on each chicken breast, folding to fit. Roll, jelly-roll fashion, and secure with toothpicks. Dip chicken in beaten egg and roll in bread crumbs. Fry in deep fat at 350oF for 12-15 minutes or until golden brown and cooked through. Remove toothpicks before serving.
FIESTA TORTILLA STACK 6-8 servings The flavors in this recipe blend and get better if you make it the day before, but I have also served it the same day when I was in a hurry. It does need at least a couple of hours for the flavors to develop. I've made this recipe with coriander and without; it works well either way. Coriander, by the way, is also known as cilantro or Chinese parsley, so if you can't find "coriander" in your market, look for it by its other names. 1 cup cooked, shredded chicken 1/2 cup mayonnaise 3 tablespoons chopped, fresh, cilantro (also called coriander or Chinese parsley), if available 1/2 teaspoon salt 1 package (8 ounces) cream cheese 1 can (7 ounces) whole kernel corn, drained 2 tablespoons taco seasoning mix 1 dozen 8-inch flour tortillas Cherry tomatoes 1 small head lettuce In a mixing bowl combine chicken, mayonnaise, cilantro and salt. In a separate small bowl combine cream cheese drained corn and taco seasoning mix. Place 2 flour tortillas, one on top of other. Spread with 1/3 of chicken mixture, then two tortillas and corn mixture. Continue until mixtures are used up. Chill for at least 4 hours to develop flavors. Remove from refrigerator half an hour before serving. Garnish with tomatoes and serve on a bed of lettuce.
GARDEN BREAST CHEVREServes 4 Chevre means goat in French, and the title of this recipe comes from the goat cheese in it. Frank, by the way, loves goat cheese. 1 whole roaster breast salt and ground pepper to taste 6 ounces mild creamy goat cheese or cream cheese, softened 1 medium carrot, coarsely grated 1 small zucchini, unpeeled and coarsely grated 1/4 cup snipped fresh or frozen chives 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried 1 tablespoon vegetable oil Preheat oven to 375o F. Working from the top of the breast use finger tips to carefully loosen the skin from the meat on the breast to form a pocket. Do not detach skin on sides or at base of breast.. Combine cheese, carrot, zucchini, chives, rosemary and salt and pepper. Stuff vegetable mixture evenly under skin of breast. Brush with oil and place skin side up in a roasting pan. Bake for about one hour and 15 minutes or until juices run clear with no hint of pink when a cut is made near the bone. Chill, wrap tightly and refrigerate if not serving immediately. It's good served at room temperature, but it's also good reheated.
COLD CORNISHServes 2 To get the best flavor from the green beans in this recipe, choose ones that are fresh and young. The bean growers say that if the bean is fresh, it will snap easily when broken. If it bends instead of snapping, the bean has been around too long. Also, check the maturity of the developing seeds inside the pods. You want the seeds to be immature, and you can tell this by making sure that they don't bulge inside the pods. If the seeds are bulging, you can count on the green beans being tough and leathery. 2 fresh Cornish game hens 2 tablespoons olive oil 2 large tomatoes, coarsely chopped, or 1 can (16 ounces) whole tomatoes, chopped, drained 1 medium zucchini, sliced 1 cup fresh green beans, cut into 2-inch lengths 4 scallions, sliced 1/4 cup minced fresh basil or 1 tablespoon dried 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1 cup chicken broth 1/3 cup Feta cheese (optional) Quarter hens, remove backbones. In a large skillet, over medium-high heat, heat oil. Add hens and brown on all sides, 12 to 15 minutes. Add remaining ingredients. Cover and simmer 20 minutes or until hens are cooked through. Refrigerate. Serve cold, sprinkled with cheese.
KICK-OFF KABOBSServes 6 Frank is an avid sports fan, and he constantly astonishes his friends by knowing obscure facts and dates concerning the various players and games. This is a an easy dish to serve your sports fans. 6 skinless, boneless chicken breast halves 1/4 cup flour 1 teaspoon salt or to taste 1/8 teaspoon ground pepper 1 egg, slightly beaten 2 tablespoons water 1/2 cup fine dry bread crumbs 1/4 cup grated Parmesan cheese 3 tablespoons butter or margarine Preheat oven to 375oF. On a sheet of wax paper, combine flour, salt and pepper. In a shallow dish beat together egg and water. On a separate sheet of wax paper blend bread crumbs and cheese. Dip chicken into flour, then egg, then bread crumb mixture turning to coat well on both sides. Arrange chicken in a buttered baking dish. Dot with remaining butter. Bake for 15 minutes. Turn and bake 15 to 20 minutes longer or until cooked through. Cut each breast half into four pieces and thread onto wooden skewers. Wrap in foil or place in plastic container and refrigerate until needed. Serve with assorted dips. Herbed Sour Cream Dip - In a small bowl combine 1 cup sour cream, 3 tablespoons minced fresh parsley, 1 teaspoon dried tarragon, 2 tablespoons minced scallions, 2 tablespoons snipped fresh or frozen chives, and 1/2 teaspoon salt or to taste. Instant Spiced Dip - In a small bowl blend together 1 cup mayonnaise, 1/4 cup bottled French dressing, 1/4 cup chili sauce, 1 teaspoon horseradish sauce, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dry mustard, 2 cloves garlic, minced and salt to taste. (If you're in a hurry, substitute 1/2 teaspoon garlic salt for the fresh garlic and the salt.)
MARINATED BROILED CHICKEN 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.
OVEN-BRAISED ROASTER BREAST WITH VEGETABLES Serves 4-6 Making this dish the day before has a couple of advantages. Any fat will rise to the top where it's easy to remove and also the wine and herbs "marry" with the other flavors. 1 whole roaster breast 2 tablespoons vegetable oil 8 small white onions (about 1/2 pound) 1-1/2 cups low-sodium chicken broth 1/3 cup dry white wine 1 tablespoon minced, fresh tarragon or 1 teaspoon dried 1/4 teaspoon ground pepper 8 small potatoes, peeled 8 baby carrots 2 cups broccoli florets 1/4 cup milk 1-1/2 tablespoons cornstarch Preheat oven to 350oF. In 5-quart oven-proof Dutch oven or saucepot over medium-high heat, heat oil. Add roaster breast; cook 15 to 20 minutes turning until browned on all sides. Remove and set aside. Add onions, cook 2 to 3 minutes or until lightly browned, stirring frequently. Remove onions; pour off excess fat. Return roaster breast to Dutch oven. Add broth, wine, tarragon and pepper; bring to a boil. Add potatoes; cover and bake 30 minutes. Add onions and carrots; cover. Bake 30 minutes longer or until roaster breast and vegetables are almost tender. Add broccoli; cover. Bake 8 to 10 minutes longer or until roaster breast is cooked through and vegetables are tender. (Prepare to this point and refrigerate overnight, if desired.) Remove roaster breast and vegetables to serving platter; keep warm. In small bowl, stir together milk and cornstarch until smooth; stir into liquid in Dutch oven. Over medium heat, bring to boil; boil l minute, stirring constantly. Serve sauce with roaster breast and vegetables.
PARMESAN BREASTServes 4 Parmesan cheese is a "cooking cheese" and is usually used in its grated form in the United States. When young, it's mild and nutty, but with age is acquires a sharply tangy flavor. When it's too old, it gives an off-flavor to foods, so check the shelf life on the container. When it doubt, taste it. 1 whole roaster breast 2 cups cooked rice 1 cup fresh chopped spinach (or 1/2 package frozen, thawed and drained) 1/2 cup minced fresh basil, or 2 tablespoons dried 1 clove garlic, minced 1/4 cup toasted pine nuts 1 egg 2 tablespoons milk 2 tablespoons olive oil, plus 1 tablespoon for basting 1/4 cup grated Parmesan cheese Salt and ground pepper to taste Preheat oven to 375oF. Season breast to taste with salt and pepper. In a mixing bowl combine remaining ingredients. Stuff breast cavity with rice and place a sheet of aluminum foil over cavity to hold in stuffing. Carefully turn breast over and place skin side up in a roasting pan. Spoon any remaining rice around breast. Baste chicken with oil and bake for about one hour and 30 minutes or until juices run clear with no hint of pink when a cut is made near the bone. Chill, wrap tightly, and refrigerate for 24 hours to give flavors a chance to blend. You can serve it warm or at room temperature. SALISBURY CHICKEN BREASTS Serves 6-8 The name "Salisbury," when used with steak means that the beef will be chopped or ground. This recipe has nothing to do with chopped meat; in this case "Salisbury" refers to the town on Maryland's Eastern Shore where the Perdue Farms headquarters is located. You can prepare this a day ahead of time right up to the point of baking. 8 skinless, boneless chicken breast halves or two thin sliced boneless roaster breasts 1/2 cup flour 1-1/2 teaspoons salt or to taste 1/4 teaspoon ground pepper 1 cup bread crumbs 3/4 teaspoon minced, fresh sage or 1/4 teaspoon dried 3/4 teaspoon minced, fresh rosemary or 1/4 teaspoon dried 3/4 teaspoon minced, fresh thyme or 1/4 teaspoon dried 2 eggs 1/2 cup (1 stick) butter or margarine, melted 1/2 cup Sauterne wine 8 slices mozzarella cheese Preheat oven to 350oF. On a sheet of wax paper, combine flour, salt and pepper. In a shallow bowl beat eggs. On a separate sheet of wax paper combine bread crumbs and seasonings. Dip chicken in flour mixture, then eggs, then crumb mixture. Roll and secure with toothpicks. Place in large shallow baking pan. Pour melted butter over chicken. Cover and bake for 20 minutes. Remove cover. Pour Sauterne over chicken. Bake, uncovered, 30 minutes more. Fold slices of cheese in half; place one on top of each roll for last 3 minutes or until cheese is melted.
SECRETARIES' SALADServes 15-25 Perdue home economists developed most of the recipes in this book, but this recipe is one of the few that is mine. I served it first at what Frank and I jokingly call the "Perdue High Holiday," National Secretaries' Day. That's the day when we honor the people who we know really make the world go 'round. We usually have about 25 of the top secretaries from Perdue Headquarters for dinner along with their husbands to celebrate the day. 1 head lettuce, shredded 1 cup chopped celery 1 large green, red, or yellow pepper, chopped 1 cup thinly sliced carrots or if it's summer, 1 cup chopped tomato 1 cup chopped scallions 1 cup frozen peas, room temperature, not cooked 1 1/2 cups mayonnaise (I use Hellmann's) 2 cups cooked, shredded chicken 2-1/2 cups shredded Cheddar cheese In a large glass bowl, layer ingredients in the order given. Refrigerate for 24 hours to develop flavors.
PISTACHIO SMOKED CHICKEN SPREAD The green color and the crunch of the pistachios add a lot to this spread. Be sure to store the pistachios in an airtight container after purchase. Exposure to air affects the texture of the nuts and causes them to become soggy. 1 package cream cheese (8-ounces), room temperature 1 cup finely chopped cooked chicken 1/2 teaspoon salt or to taste 1/8 teaspoon liquid smoke 1/4 chopped pistachios 3 teaspoons fresh lemon juice In a mixing bowl combine ingredients thoroughly. Refrigerate for 24 hours while flavors blend. Serve on crackers, or for a rich and delicious lunch, I have served it on croissants one time and on bagels another day.
SPICY CORNISH HEN TIDBITSServes 2 This is another of the recipes included in the Perdue Cornish Hen packages that people have requested from Frank dozens and dozens of times over the years. I'm including the recipe exactly as it originally appeared, but you may want to substitute fresh garlic (1 clove), fresh onion (1 tablespoon, finely chopped), and fresh celery (2 tablespoons, finely chopped), for the garlic powder, onion salt, and celery salt. If you make these substitutions, be sure to add salt to taste afterwards. 2 fresh Cornish game hens 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion salt 1/4 teaspoon celery salt 1/4 teaspoon lemon pepper or black pepper 1 cup vegetable oil or as needed 1 cup bottled garlic cheese dressing Cut hens into serving pieces. Combine dry spices and toss hens in spices to coat evenly. Heat oil in large skillet over medium heat and fry Cornish pieces about 8 minutes on each side until tender and golden. Remove and drain on paper towels. Arrange on a serving dish. Cover and refrigerate overnight. To serve, dip Cornish pieces into bottled dressing. Serve at room temperature.