Beat to a cream half a cupful of butter and a cupful and a quarter of
powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine,
half a cupful of milk, and a cupful and a half of sifted flour, with
which has been mixed a teaspoonful and a half of baking powder. Bake
this in four well-buttered, deep, tin plates for about fifteen minutes
in a moderate oven.

Put half a pint of milk in the double-boiler, and on the fire. Beat
together the yolks of two eggs, three tablespoonfuls of powdered sugar,
and a level tablespoonful of flour. Stir this mixture into the boiling
milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for
fifteen minutes, stirring often. When cooked, flavor with half a
teaspoonful of vanilla extract. Put two of the cakes on two large
plates, spread the cream over them, and lay the other two cakes on top.
Beat the whites of the two eggs to a stiff froth, and then beat into
them one cupful of powdered sugar and one teaspoonful of vanilla. Shave
one ounce of Premium No. 1 Chocolate, and put it in
a small pan with two tablespoonfuls of sugar and one tablespoonful of
boiling water. Stir over a hot fire until smooth and glossy. Now add
three tablespoonfuls of cream or milk, and stir into the beaten egg and
sugar. Spread on the pies and set away for a few hours.

Recipes

HOW TO MAKE A WELSH RARE-BIT.

One-half pint of grated soft cream cheese and one-half cupful of

cream, melted together in a sauce pan; add a little salt, mustard,

cayenne pepper, a teaspoonful of butter, an egg, or yolks of two.

Stir until smooth, and pour over the toast.

Cheesecake Recipes

Food and Cooking

2 tablespoons flour

2 cups chicken broth or water

4 tablespoons dry sherry

Place roasting pan over medium heat; add flour to reserved clear pan drippings and cook 2 minutes, stirring and scraping the bottom to incorporate any browned bits. Stir in enough combined degreased pan juices, chicken broth and sherry to make 2 cups; simmer, stirring constantly, 2 minutes longer. Strain gravy into sauceboat.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Amish Bread

Microwave Recipe

Fat attracts more microwave energy than muscle does. That’s good for you if you’re on a low-fat diet because when you microwave chicken, the fat will render out into the drippings where you can easily discard it.

1 whole roaster (about 6 pounds)

1 can (20-ounces) pineapple chunks in their own juice

about 1/2 cup pineapple juice, orange juice, or water

1-1/2 tablespoons cornstarch

5-6 small sprigs fresh mint or 1-1/2 teaspoons dried mint leaves

2 tablespoons unsalted margarine, melted

Remove and discard any visible fat from roaster cavity. Remove giblets. Place, breast side down, on microwave-safe roasting utensil. Drain pineapple chunks, reserving juice and chunks. Add additional juice or water to reserved juice to measure 1-1/2 cups. Place cornstarch in 4-cup glass container and gradually stir juice into cornstarch until smooth. Microwave at HIGH (100% power) 2 minutes; stir and microwave 2 minutes longer or until mixture boils and thickens. Add mint (if using fresh mint, remove sprigs after five minutes). Remove 1/2 cup of mixture for glaze; stir pineapple chunks into remaining mixture for sauce and set aside. Brush roaster with melted margarine; cover with wax paper.

Microwave at MEDIUM-HIGH (70% power) 10 to 12 minutes per pound, brushing with glaze several times during cooking. Halfway through cooking time, turn roaster over, using paper towels to protect hands. Pour off drippings and reserve, if desired. Baste bird with glaze and cover again with wax paper; complete cooking. Let stand, covered with aluminum foil, 20 minutes. (Standing time is important even if Bird-Watcher Thermometer has popped.) After standing time, juice should run clear with no hint of pink when thigh is pierced. To reheat sauce, microwave at HIGH for two minutes. Serve hot sauce with roaster.

Nutritional Figures Per Serving:

Calories 343. Protein 38 grams. Carbohydrate 14 grams. Fat 14 grams. Cholesterol 107 mg. Sodium 97 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Amalah

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.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Chicken Recipes

Tomato Soup Recipe

Stir a pint of fine chopped chicken into a cup and
a quarter of sauce made of one-third cup of flour, three tablespoons of
butter, a cup of chicken stock and one-fourth cup of cream, season with
a few drops of onion juice, a teaspoon of lemon, one teaspoonful celery
salt and pepper. When thoroughly chilled form into cylindrical shapes,
roll in egg and bread crumbs and fry in deep fat. Serve surrounded with
peas and figures stamped upon cooked slices of carrot. Season with salt,
paprika and butter.

spinach dip recipes

This recipe calls for a microwave-safe utensil. Do you know how to tell for sure if your utensil is suitable?

1. Place the utensil and a cup of water side by side in the microwave oven.

2. Turn the oven to the HIGH setting for 1 minute. If the dish is warm, then it is absorbing microwave energy. Do not use it in the microwave oven.

5 roaster drumsticks

2 tablespoons butter or margarine

3/4 cup finely chopped onion

1/2 cup orange marmalade (You can also use current jelly)

1/2 teaspoon curry powder

In 9-inch microwave-safe utensil, combine butter and onion. Cover; microwave at HIGH (100% power) 5 minutes. Blend in marmalade and curry powder; turn drumsticks in mixture. Place drumsticks with meatier portions toward outer edge of utensil; cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 12 minutes per pound. Halfway through cooking time, turn chicken over, re-cover with wax paper and microwave remaining time.

Let stand, covered, 15 minutes.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Flip Flops Cake

Grate the white part of a cocoanut, the whites of four eggs (well

beaten), one-half pound of sifted sugar. Flavor with lemon or rose.

Mix as thick as can be stirred. Make in balls, putting them about one

inch apart on paper on baking tins. Put into a quick oven; take out

when they begin to look yellow.

Recipes