Cooking Meats - Beef - Pork - Lamb and Other Meat

RISSOLES

2 lb. Cold Meat—3d.

1 oz. Butter—1d.

1 1/2 oz. Flour

1 Egg

Bread Crumbs

1/2 pint Stock

Quarter of an Onion

Parsley

Pepper and Salt

Hot Fat—2d.

Total Cost—6d.

Time—5 Minutes.

Mince up the meat and mix in some chopped parsley, pepper and salt; put the butter into a stewpan, and when it is dissolved mince up the pieces of onion very finely and fry that for two minutes, then stir in the flour. Pour in the gravy and stir until it boils; mix in the meat and let it get thoroughly hot. Turn it out on to a plate, spread it over, and leave until quite cold. Make up into balls, cover with egg and bread crumbs, and fry in hot fat; arrange in a circle and garnish with fried parsley.

Diabetic Recipes

 

Candy Recipes - Chocolate Recipes

CHOCOLATE CREAM PIE

Line a pie plate with rich pie crust, putting on an extra edge of crust
the same as for custard pie. Fill with the chocolate filling made after
the following recipe. Bake in a hot oven until crust is done; remove,
and when cool, cover with a meringue and brown very slowly in moderate
oven.

Appetizer Recipes

 

NUGGETS OR TENDERS WITH DIP

Fully cooked breaded chicken breast nuggets (14-18 per package)

or

Tenders (6-8 per package)

Following package directions, warm nuggets or tenders in a conventional oven or, using package tray, heat in a microwave oven. Serve with ketchup or your favorite mustard. For myself, I’ve been trying some of the more exotic mustards from the supermarket and sometimes I put out several kinds in pretty little dishes that I’d otherwise use for nuts. Instead of a wine or cheese tasting, my guests end up trying different mustards.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Famous Recipes

 

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 Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Jon Swift

 

CHICKEN-IN-EVERY-POT SOUP

Serves 4-6

For the best flavor, use fresh vegetables, varying them according to the season. Speaking of fresh vegetables, do you know how to tell a good carrot? Look at the “crown,” (that’s the stem end). If the crown is turning brown or black or has regrowth visible where the stem was, you’ve got a carrot that’s been around awhile. If the crown and shoulders are a bright orange, you’ve got a nice, fresh carrot.

1 cup potatoes, cut in 1/2-inch cubes

4 cups chicken broth

1/4 cup dry sherry

1 teaspoon salt or to taste

1/8 teaspoon ground pepper

1 cup onions, halved and thinly sliced

1 cup carrots, in 1/4-inch by 2-inch sticks

1 cup celery, in 1/4-inch by 2-inch sticks

1 cup fresh or frozen green beans, in 2-inch pieces

2 cups cooked chicken, in 1/4-inch by 2-inch julienne strips

1 cup zucchini, in 1/4-inch by 2-inch sticks

Place potatoes in a saucepan with enough salted water to cover. Bring to a boil over medium-high heat. Cook potatoes 5 minutes; drain, rinse under cold water and set aside. In large saucepan over medium-high heat, bring broth and sherry to a boil. Season with salt and pepper. Add onions, carrots, and celery and simmer 5 minutes. Stir in green beans and chicken and heat soup to boiling. Add zucchini and potatoes and simmer 1 minute longer or until vegetables are as tender as you like them.

Variation: Chicken Minestrone

Add 1 cup chopped stewed tomatoes in their juice and 2 cups cooked, drained fusilli or other pasta and 1/2-cup cooked kidney beans when adding zucchini and potatoes. Stir in 1/2-cup grated Parmesan cheese just before serving. Other fresh vegetables may be added according to their cooking times. Minestrone happens to be one of Frank’s favorites, although he skips the cheese because of its cholesterol.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Phoenix Arizona Diabetes Expo

 

Vegetable Recipes

GLAZED SWEET POTATOES

Sweet potatoes, like squash and peas, lose a
little of their sweetness in cooking, and when recooked it is well to
add a little sugar. Slice two large cooked sweet potatoes and lay in a
small baking dish, sprinkle with a level tablespoon of sugar and a few
dashes of salt and pepper, add also some bits of butter. Pour in
one-half cup of boiling water, bake half an hour, basting twice with the
butter and water.

Chicken Korma Recipe

 

Passover Recipes - Passover Pudding Recipe

ANOTHER SORT.

Jewish Recipes

Mix into a batter a cup full of biscuit powder, with a little milk and
a couple of eggs, to which add three ounces of sugar, two of warmed
butter, a little shred of lemon peel, and a table-spoonful of rum;
pour the mixture into a mould, and boil or bake.

Jewish Recipes

Gourmet Guacamole Dip

 

BREAST WITH APPLE-PECAN STUFFING

Serves 4

Make sure that the pecans you use are fresh. In the shell, they’ll last in a cool dry place for six months. Shelled pecans should be kept in the refrigerator, in an air tight container. If you plan to keep them for longer than half a year, freeze them.

1 roaster breast

salt and ground pepper to taste

2 cups seasoned breadcrumbs

6 tablespoons butter or margarine, divided

1/4 cup hot chicken broth or water

2 apples, peeled, cored and chopped

1/2 cup chopped pecans

Preheat oven to 375oF. Season breast inside and out with salt and pepper. In a bowl, combine breadcrumbs, 4 tablespoons butter, broth, apples and pecans. Stuff breast cavity and cover with aluminum foil. Carefully place breast, skin side up in roasting pan. Rub remaining butter over breast and bake about one hour and 15 minutes until juices run clear with no hint of pink when pierced. Remove stuffing and carve half of breast.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Baked Chicken

 

Soup Recipes - Recipes for Soups

SCOTCH BROTH

2 quarts of the Liquor in which Mutton has been cooked

Salt

1 oz. Rice

1 Carrot

1/2 Turnip, and Stalk of Celery

Total Cost—1 1/2 d.

Time—One Hour.

Carefully remove all the fat from the liquor; put it into a saucepan. Wash the rice and cut all the vegetables into dice; stir them in, and simmer by the side of the fire for an hour. It must be cooked very slowly and without the lid. Add salt to taste, and pour it into a tureen. Pearl barley may be used instead of rice.

Sayings

 

Dessert Recipes - CAKE RECIPES CRULLERS AND ECLAIRS

SUGAR COOKIES
Beat to a cream one cupful of shortening, half lard and
half butter, one cupful granulated sugar.
Add one cup rich sour cream
and two eggs unbeaten, four cupfuls flour sifted with one teaspoonful
soda and a half teaspoonful baking powder.
Stir just enough to make a
stiff dough, toss on to the lightly floured molding board and knead
another cupful of flour into it.
This mixing gives the cookies a fine
grain.
Flavor with a little nutmeg, roll out, cut into cookies, and
bake.

Quotes World