Famous Recipes

Serves 4

To get the best flavor from the tomatoes, make sure your supermarket doesn’t store them on the chilling shelf and don’t refrigerate them when you bring them home. Store them at room temperature and use them soon after you buy them.

1 roaster boneless breast or thin sliced boneless roaster breast

1 1/4 teaspoons salt, divided

Ground pepper to taste

2 eggs, beaten

3/4 cup plain bread crumbs

3/4 cup grated Parmesan cheese

1/3 cup flour

1 pound fresh ripe tomatoes, chopped

1 small clove garlic, minced

3/4 cup olive oil, divided

2 tablespoons minced fresh basil or 2 teaspoons dried

Separate fillets from breast halves and then cut breast halves in half, lengthwise. Place breast pieces between sheets of plastic wrap and pound to 1/4″ thickness to form scaloppine. If using thin sliced breast, skip the previous step. In a shallow bowl beat eggs with 3/4 teaspoon salt and pepper. Place flour on a sheet of wax paper. On another sheet of wax paper combine bread crumbs and Parmesan cheese. Dredge cutlets in flour, dip in egg and roll in bread crumb mixture. Refrigerate while making sauce. In a small serving bowl combine tomatoes, garlic, 1/4 cup olive oil, basil and salt and pepper. In a large skillet over medium-high heat, heat remaining oil. Add chicken and saute for 3 to 4 minutes per side or until cooked through. Transfer to a warmed serving dish. Pass sauce separately.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Chicken Recipes

Fowl and Game Recipes

DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON.

One full pint of sifted flour, two even teaspoonfuls of yeast powder,

and a little salt. Wet this with enough milk or water to drop from

spoon in a ball; remove your meat or chicken; drop in the balls of

dough; cook five minutes in the liquor; place around the edge of

platter, with the chicken or meat in center; season the liquor and

pour over it.

Chicken Recipes Chicken Recipes turkey Recipes

organizational consulting

Makes 1-1/2 cups

Barbecue sauces differ from marinades in how they are used. A marinade is used to flavor meat before cooking and for basting during grilling. Barbecue sauces are used for basting during cooking and are frequently re-cooked and later served as a sauce at the table.

1 cup chili sauce

1/2 cup brown sugar

1/4 cup vegetable oil

2 tablespoons cider vinegar

2 tablespoons soy sauce

1 tablespoon spicy brown mustard

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

1 to 1-1/2 teaspoons liquid smoke (optional, but I recommend it, if you can find it.)

In small bowl, combine all ingredients. Use as basting sauce for grilling 4 to 5 pounds chicken during last 10 to 15 minutes of cooking. Turn poultry often to avoid scorching.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Phoenix Arizona Diabetes Expo

CORN TOAST

Toast some slices of stale bread and butter, then pour
over some canned corn, prepared as for the table, sprinkling a little
pepper over it. If you have not already done so. Do not prepare so long
before serving as to soak the bread too much. Peas are also good used
the same way.

zucchini bread

CORN OYSTERS. MRS. J. C. WALTERS.

Grate and chop one pint of young sweet corn; add one egg, well beaten;

one teacupful flour, three tablespoonfuls cream, one teaspoonful salt.

Fry like oysters.

grilled chicken

Serves 4

Pepper’s piquant flavor helps disguise the lack of salt.

l roaster boneless breast or 1 package thin sliced roaster breast

2 tablespoons flour

2 teaspoons cracked black pepper

l teaspoon dry mustard

2 tablespoons vegetable oil

1 clove garlic, minced

1/2 cup dry red wine

1 tablespoon minced, fresh parsley

Remove and discard visible fat from boneless breast; slice thin. (You can skip this step if you have the thin sliced roaster breast.) Place chicken slices between sheets of plastic wrap and pound to 1/8 inch thickness. On wax paper, combine flour, pepper and mustard. Lightly coat chicken with flour mixture, pressing to make pepper adhere.

In large skillet over medium-high heat, heat oil. Add garlic; saute 30 seconds. Place chicken in skillet so that pieces do not touch. Cook about 3 minutes or until lightly browned, turning once. Remove to serving platter; keep warm. Pour off fat; stir in wine. Cook over high heat, stirring constantly 2 to 3 minutes or until thickened and liquid is reduced by one-half. Stir in parsley. Spoon sauce over chicken.

Nutritional Figures Per Serving

Calories 255. Protein 36 grams. Carbohydrate 5 grams. Fat 9 grams. Cholesterol 90 mg. Sodium 81 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Easy Peanut Butter Cookies

LOUISIANA COD

Melt one-quarter cup of butter and let it begin to
color, add two level tablespoons of flour and stir until smooth. Add one
cup of water and cook five minutes. Add half a level teaspoon of salt,
half as much pepper, and a teaspoon of lemon juice. Chop fine one
medium-size onion and one small green pepper, after taking out the
seeds. Brown them in two tablespoons of butter, add one cup of strained
tomatoes, a bit of bay leaf, and the prepared sauce. Put slices of cod
cut an inch thick into a casserole, pour on the sauce, cover closely,
and bake in a slow oven three-quarters of an hour.

Potato Recipes

MENUS.

OLD-FASHIONED THANKSGIVING DINNER. GAIL HAMILTON.

Roast Turkey, Oyster Dressing. Cranberry Sauce. Mashed Potatoes.

Baked Corn. Olives. Peaches. Pumpkin Pie. Mince Pie. Fruit.

Cheese. Coffee.

Recipes

A NICE RECEIPT FOR SHOULDER OF LAMB.

Jewish Recipes

Half boil it, score it and squeeze over lemon juice, and cover with
grated bread crumbs, egg and parsley, broil it over a clear fire
and put it to brown in a Dutch oven, or grill and serve with a sauce
seasoned with lemon pickle and chopped mint.

Exploring Astrology

SPAGHETTI A L’ITALIENNE

Let it cook until the water nearly boils away
and it is very soft. The imported spaghetti is so firm that it may be
cooked a long time without losing its shape. When the water has boiled
out, watch it and remove the cover so it will dry off. Then draw the
mass to one side and put in a large lump of butter, perhaps a
tablespoon, and let it melt, then stir in until the butter is absorbed,
and pour on one cup of the strained juice from canned tomatoes. Season
with salt and paprika, and let it stew until the spaghetti has absorbed
the tomato. The spaghetti, if cooked until soft, will thicken the tomato
sufficiently and it is less work than to make a tomato sauce. Turn out
and serve as an entree, or a main dish for luncheon and pass grated sap
sago or other cheese to those who prefer it. When you have any stock
like chicken or veal, add that with the tomato or alone if you prefer
and scant the butter.

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