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TURKEY AND DRESSING. MRS. U. F. SEFFNER.

A good-sized turkey should be baked two and one-half or three hours,

very slowly at first. Turkey one year old is considered best. See

that it is well cleaned and washed. Salt and pepper it inside. Take

one and a half loaves of stale bread (bakers preferred) and crumble

fine. Put into frying pan a lump of butter the size of an egg; cut

into this one white onion; cook a few moments, but do not brown. Stir

into this the bread, with one teaspoon of salt and one of pepper; let

it heat thoroughly; fill the turkey; put in roaster; salt and pepper

the outside; dredge with flour and pour over one cup water.

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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.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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PASTA PRIMAVERA WITH CHICKEN

Serves 6

Because freshly grated Parmesan cheese has a more intense flavor than pre-grated cheese, you can use less of it, and in the process, you'll be saving on both fat and calories.

When I'm cooking pasta for Frank, I omit both the oil and salt called for in the directions on the pasta package. If we're having guests, though, I use the salt and oil called for in the package directions; people who aren't used to low-fat, low-salt cooking would find it pretty bland otherwise.

4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast

2 tablespoons vegetable oil, divided

4 scallions, cut in julienne strips (about 1/2 cup)

2 cloves garlic, minced

1 pound asparagus, peeled, cut in 2-inch pieces or julienne zucchini (about 2 cups)

2 carrots, peeled, cut in julienne strips (about 1 cup)

1/2 cup low-sodium chicken broth

1/2 cup dry white wine

1/4 cup minced fresh parsley

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

1/8 teaspoon ground pepper

1/2 pound spaghetti, cooked, drained

1/3 cup freshly grated Parmesan cheese

Slice breast meat into thin strips. In a large skillet, over medium-high heat, heat 1 tablespoon oil. Add scallions and garlic; cook 1 minute, stirring frequently. Add chicken; cook 2 to 3 minutes or until chicken turns white, stirring constantly. Remove chicken and vegetables; set aside. Heat remaining oil in skillet; add asparagus and carrots and cook 2 minutes, stirring frequently. Stir in broth, wine, parsley, oregano and pepper; simmer 1 to 2 minutes or until vegetables are tender crisp.

Place spaghetti on large platter; top with chicken mixture. Sprinkle with cheese. Toss and serve.

Nutritional Figures Per Serving

Calories 417. Protein 48 grams. Carbohydrate 34 grams. Fat 9 grams. Cholesterol 105 mg. Sodium 185 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Cookbook Recipes - Oyster Omelet

(For two): Take six eggs, one hundred California oysters, one small
onion, one tablespoonful of butter, one tablespoonful of flour, salt and
pepper to taste. Beat the eggs to a froth and stir in the onion chopped
fine. Put the eggs into an omelet pan over a slow fire. Mix the flour
and butter to a soft paste with a little cream, and stir in with the
oysters, adding salt and pepper to taste. When the eggs begin to stiffen
pour the oysters over and turn the omelet together. Serve on hot plate
with a dash of paprika.

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CREAM CAKE. MRS. JOSIE YAGER.

One cup sugar, three eggs, one and one-half cups flour, three

tablespoons water, two teaspoons baking powder, flavoring to taste.

Bake in about three layers and put between them this--

CREAM.--Three-quarters pint milk, one egg, two tablespoons corn

starch, three tablespoons sugar. Put milk on to boil; mix other

ingredients together; put in milk, and boil until it thickens. Flavor

to taste when cool.



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NEW YEAR LO MEIN

Serves 8-10

water

5 tablespoons soy sauce, divided

3 tablespoons cornstarch, divided

4 roaster boneless thigh cutlets, cut into thin slices or strips

2 teaspoons Chinese sesame oil

1 teaspoon sugar

5 tablespoons vegetable oil, divided

1 cup chopped scallions (4-5)

2 cloves garlic, minced

3 cups sliced celery cabbage (1/4 medium head)

2 cups sliced celery (3 ribs)

2 cups carrots cut in julienne strips (3), blanched

2 cups sliced mushrooms (1/2 pound)

1 cup snow peas, trimmed, cut into 1-inch pieces

3 cups bean sprouts

3/4 cup sliced water chestnuts

3/4 cup bamboo shoots cut in julienne strips

1/2 pound fine egg noodles or thin spaghetti broken into fourths, cooked, rinsed and drained

In medium-sized bowl, combine 2 tablespoons water, 2 tablespoons soy sauce and 1 tablespoon cornstarch. Add thigh pieces and toss until well coated; set aside. In small bowl, mix well 2/3 cup water, remaining 3 tablespoons soy sauce, remaining 2 tablespoons cornstarch, sesame oil, and sugar; set aside.

In large skillet or wok over medium-high heat, heat 2 tablespoons oil until hot but not smoking. Add thigh mixture; stir-fry over high heat 3 minutes. Remove thigh meat with slotted spoon; set aside. Heat remaining 3 tablespoons oil in skillet. Add scallions and garlic; stir-fry about 30 seconds. Add celery cabbage, celery, carrots, mushrooms, and snow peas; stir-fry over medium heat 5 minutes or until vegetables are tender-crisp. (Add 1-2 tablespoons water, if needed). Add bean sprouts, water chestnuts and bamboo shoots; stir-fry 2 minutes. Stir in thigh meat and spaghetti. Add cornstarch mixture and cook until sauce has thickened. Serve immediately.

PHOTO: Create a meal in the Chinese tradition with fresh Cornish hens Peking-style, served with stir-fried vegetables

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Fowl and Game Recipes

CHICKEN ON BISCUIT. MRS. H. T. VAN FLEET.

Have prepared for cooking a nice fat fowl about a year old; season

with pepper and salt, and boil two hours, or until very tender. When

done there should be a quart of broth. If there is not that quantity,

boiling water should be added. Beat together very smoothly two

heaping tablespoonfuls of flour with the yolk of one egg and one-third

pint of cold water; add this to broth, stirring briskly all the time;

add one tablespoonful of butter. Have ready a pan of hot biscuit;

break them open and lay halves on platter, crust down; pour chicken

and gravy over biscuit, and serve immediately .

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