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

Christmas Carnival

Serves 4-6

This was a National Chicken Cooking Contest winner.

2 chickens, cut in half lengthwise

1 cup butter or margarine (2 sticks), melted

2 envelopes (6-ounces each) Italian salad dressing mix

1/2 cup fresh lime juice

1 teaspoon salt or to taste

Place chicken in a shallow dish. In a measuring cup combine remaining ingredients and pour over chicken; cover and refrigerate. Melt butter or margarine in saucepan. Marinate turning occasionally, for 3 to 4 hours or overnight. Grill chicken 5 to 6 inches above medium-hot coals for 35 to 45 minutes or until cooked through. Turn and baste with marinade every 10 to 15 minutes.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Turkey Recipes

Chicken Recipes Carnival of the Recipes is up at Chicken Recipes

Visit Carnival of the Recipes on Blog Carnival to submit a recipes and to review all past Carnival of the Recipes Editions.  Email to: recipe.carnival )AT( gmail.com

1 chicken, cut into 8 pieces, skin removed (about 3 lb)
2 tsp curry powder
1/2 tsp salt
1/4 to 1/2 tsp cayenne pepper
1 Tbsp olive oil
1 medium onion, cut into thin wedges
2 cloves garlic, minced
1 large green bell pepper, cut into 1-inch pieces
One (14-15 oz) can diced tomatoes with juice
1/4 cup dried currants or raisins
1/2 tsp dried thyme
2 Tbsp sliced almonds

Sprinkle the chicken pieces with curry powder, salt, and
cayenne. Heat the oil in a large non-stick skillet. Brown
the chicken in oil on all sides, about 10 minutes. Remove
and set aside.

Saute the onion and garlic in the same skillet for 3 minutes.
Add the green pepper, tomatoes with liquid, currants, and
thyme. Bring to a boil. Return the chicken to the skillet;
reduce the heat. Cover and simmer until the chicken is
tender, about 15 minutes, spooning the juices over the
chicken occasionally. While the chicken is cooking, heat
the almonds in a small skillet over medium heat for about
3 minutes, until slightly browned and fragrant.

Sprinkle the dish with toasted almonds at serving time.

Nutritional Information Per Serving: (2 pieces, or 1/4 chicken)
328 Calories, 13g Fat, 93mg Cholesterol, 550mg Sodium,
20g Carbs, 3g Dietary Fiber, 32g Protein

Diabetic Exchanges: 1 Starch, 1 Vegetable, 4 Lean Meat

2 tablespoons olive or vegetable oil
1/4 teaspoon pepper
4 medium baking potatoes (1 pound), peeled

FISH:
1/3 cup all-purpose flour
1/4 teaspoon pepper
Egg substitutes equivalent to 1 egg
2 tablespoons water
2/3 cup crushed cornflakes
1 tablespoon grated Parmesan cheese
1/8 teaspoon cayenne pepper
1 pound frozen haddock fillets, thawed
Tartar sauce, optional

In a medium bowl, combine oil and pepper. Cut potatoes lengthwise
into
1/2-in. strips. Add to oil mixture; toss to coat. Place on a 15-in. x
10-in. x 1-in. baking pan that has been coated with nonstick cooking
spray. Bake, uncovered, at 425 degrees for 25-30 minutes or until
golden
brown and crisp. Meanwhile, combine flour and pepper in a shallow
dish.
In a second dish, beat egg substitute and water. In a third dish,
combine cornflakes, cheese and cayenne. Dredge fish in flour, then
dip
in egg mixture and coat with crumb mixture. Place on a baking sheet
that
has been coated with nonstick cooking spray. Bake at 425 degrees for
10-15 minutes or until fish flakes easily with a fork. Serve with
chips
and tartar sauce if desired. Yield: 4 servings. Nutritional Analysis:
One 4-ounce serving (calculated without tartar sauce) equals 243
calories,
328 mg sodium, 67 mg cholesterol, 28 gm carbohydrate, 27 gm
protein, 2 gm fat. Diabetic Exchanges: 3 very lean meat, 2 starch.

Ingredients:
1      head          red leaf lettuce (or mixed greens)
1      bunch         radishes — sliced
1                    carrot — shredded
1/2  pint          cherry tomatoes
1/2                red onion — sliced very thinly
1      small         red bell pepper — diced
1      small         yellow bell pepper — diced
1      small         green bell pepper — diced
1                    scallion — chopped
1/2  cup           alfalfa spouts
1/4  cup           creamy Tofu dressing
1      tbsp          toasted pine nuts

To Prepare:
Separate lettuce leaves and trim, rinsing well in cool water. Spin or
pat dry, tear in bite-size pieces and place in a large salad bowl.
Add
radishes, onion, carrot, bell pepper, green onions, tomato, and
sprouts.
Toss with dressing and garnish with pine nuts.

You can also top this with grilled steak or grilled chicken for a
more
filling summer salad.

Yield: 6 servings

Nutritional Information:
51 calories; 3g protein; 3g fat; 7g carbohydrate; 77mg sodium;
0 cholesterol

Diabetic Exchanges: 1 Fat, 1 Vegetable

Jewish Recipes

Fillets of salmon, soles, &c., fried of a delicate brown according to
the receipt already given, and served with a fine gravy is a very nice
dish.

Jewish Recipes

If required to be very savory, make a fish force-meat, and lay it
thickly on the fish before frying; fillets dressed in this way are
usually arranged round the dish, and served with a sauce made of good
stock, thickened and seasoned with cayenne pepper, lemon juice, and
mushroom essence; piccalilli are sometimes added cut small.

Jewish Recipes

Business Directory

Take a flank or round steak and pound well; sprinkle with pepper and

salt. Make a plain dressing; spread it on the steak; roll it up; tie

closely, and put in a skillet with a little water and a lump of butter

the size of an egg; cover closely and let it boil slowly one hour;

then let it brown in skillet, basting frequently. When done, dredge a

little flour into the gravy, and pour over the meat.

Business Directory

Make just as you do wheat muffins, using one-half wheat flour, and

one-half corn meal.

Graham muffins are made in the same manner, using equal parts wheat

and graham flour.

Apple Recipes
Apple Recipes

8 cups (83 g) air-popped popcorn
13-ounce (90 g) can chow mein noodles
refrigerated butter-flavored cooking spray
2teaspoons (10 ml) low-sodium soy sauce

Preheat oven to 300°F (149°C).
In a large baking pan, combine popcorn and chow mein noodles. Lightly coat
with cooking spray. Toss to evenly coat. Drizzle with soy sauce and toss
again.
Bake for 10 minutes, stirring once. Let cool for 10 minutes before eating.
Per serving:169 calories (28% calories from fat), 6 g protein, 5 g total fat
(1.1 g saturated fat), 26 g carbohydrate, 4 g dietary fiber, 0 cholesterol,
260 mg sodium
Diabetic exchanges:1 1/2 carbohydrate (bread/starch), 1 fat