A FRENCH RECEIPT FOR MAKING CHOCOLATE.

Jewish Recipes

Take one ounce of chocolate, cut it in small pieces, and boil it about
six or seven minutes with a small teacup full of water; stir it till
smooth, then add nearly a pint of good milk, give it another boil,
stirring or milling it well, and serve directly. If required very
thick, a larger proportion of chocolate must be used.

Jewish Recipes

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THE FRENCH WAY OF DRESSING SPINACH.

Jewish Recipes

Wash and boil till tender, then squeeze and strain it; press it in
a towel till almost dry; put it on a board, and chop it as finely as
possible; then return it to the saucepan, with butter, pepper, and
salt; stir it all the time, and let it boil fast.

Jewish Recipes

Diabetic Recipes

Serves 4

If they’re available, choose Rome Beauty apples for this recipe. Romes have a somewhat flat, mealy taste when eaten raw, but their flavor develops a wonderful richness when cooked. They’re available from October until early Summer. The Golden Delicious, the Cortland, the Jonathan, and the Granny Smith are also good for baking. The Red Delicious apples, by the way, are only fair for cooking.

1 chicken, cut in serving pieces (about 3 pounds)

Ground pepper to taste

vegetable cooking spray

2 medium apples, cored and sliced

1 large onion, sliced

1/2 cup apple cider or juice

2 tablespoons fresh lemon juice

1 tablespoon vegetable oil

2 teaspoons brown sugar

1/4 teaspoon ground allspice

Preheat oven to 3500F. Sprinkle chicken pieces with pepper to taste.

Spray 13 by 9-inch baking dish with vegetable cooking spray. Arrange chicken in baking dish; scatter apple and onion slices around and on top of chicken. In cup, combine cider, lemon juice, oil, sugar and allspice; pour over chicken. Bake, uncovered, for about 1 hour or until chicken is cooked through and apples are tender, turning pieces once during cooking and basting occasionally with drippings. To serve, remove chicken from pan juices and spoon apples and onions on top.

Nutrition Figures per Serving

Calories 609. Protein 44 grams. Fat 39 grams. Carbohydrate 20 grams. Sodium 166 mg. Cholesterol 174 mg.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Stuffed PorkChops

Fowl and Game Recipes

POTTED PIGEONS OR BIRDS.

Pick, soak, and boil the birds with the same care as for roasting.

Make a crust as for chicken pie; lay the birds in whole, and season

with pepper, salt, bits of butter, and a little sweet marjoram; flour

them thickly; then strain the water in which they were boiled, and

fill up the vessel two-thirds full with it; cover with the crust; cut

hole in the center. Bake one hour and a half.

pink truth

Serves 6-8

1 large eggplant (about 1-1/2 pounds), cut into 1-1/2 inch cubes

8 roaster boneless thigh cutlets

Salt and ground pepper to taste

1/2 - 3/4 cup olive oil, divided

2 cups sliced red onions

1/4 cup balsamic vinegar or red wine vinegar

4 cloves garlic, minced

1/2 teaspoon ground cinnamon

2 tablespoons honey

Grated rind of 2 oranges

1 can (16-ounces) whole plum tomatoes, drained and cut into thin strips

Minced, fresh parsley and basil (optional)

Sprinkle eggplant with salt; let stand 30 minutes to extract liquid; rinse and pat dry. Trim off any fat from thighs and cut into 2-inch pieces.

Preheat oven to 350oF. In large heavy skillet over medium heat, heat 2 tablespoons oil. Add chicken, half at a time; saute 2 to 3 minutes until lightly browned, adding more oil if necessary. Remove pieces with slotted spoon to large, covered casserole or baking dish. Add 2 to 4 tablespoons oil to skillet; stir in eggplant and cook 5 minutes until golden, adding more oil if necessary. Add to casserole.

Pour vinegar into skillet, scraping and stirring to remove pan glaze; add garlic, cinnamon, honey orange rind, and salt and pepper to taste. Pour vinegar mixture into casserole. Cover and bake 15 minutes. Stir in tomato strips, re-cover and bake 15 minutes longer. Garnish with minced parsley and basil, if desired. Serve with hot crusty Italian bread.

PHOTO: Roaster Thigh “Rice Birds”

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Phoenix Arizona Diabetes Expo

GIBLET SAUCE

Put the giblets from any bird in the saucepan with
sufficient stock or water to cover them and boil for three hours, adding
an onion and a few peppercorns while cooking. Take them out, and when
they are quite tender strain the liquor into another pan and chop up the
gizzards, livers, and other parts into small pieces. Take a little of
the thickening left at the bottom of the pan in which a chicken or goose
has been braised, and after the fat has been taken off, mix it with the
giblet liquor and boil until dissolved. Strain the sauce, put in the
pieces of giblet, and serve hot.

Irish Recipes - Irish Jig Dessert Recipe

MUFFIN OR SHORTCAKE DOUGH. MRS. DR. McMURRAY.

Two pints of flour, three tablespoons of sugar, one tablespoon of

melted butter, one egg, one pint of sweet milk, three teaspoons of

baking powder. Bake in a quick oven in muffin rings, or drop the

dough from the end of your spoon as you do for drop cake. To be eaten

hot. Try with a broom splint, as cake. Enough for four or five large

persons.

Cooking Chicken

In the early 1970s, 75% of the chicken sold was whole chicken. Today it’s less than 25%. If you want to substitute all legs or all breasts or some other combination, look at the table in the Introduction, page s 12-13 for a chart showing equivalent amounts of the different parts.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

broccoli salad

CORN FRITTERS

Prepare four ears of fresh corn by removing the outer
husks and silks; boil and then drain well. Cut the grains from the cobs
and place in a bowl, season with salt and pepper, add one-fourth pound
of sifted flour, two eggs and a half pint of cold milk. Stir vigorously,
but do not beat, with a wooden spoon for five minutes, when it will be
sufficiently firm; butter a frying-pan, place it on a fire, and with a
ladle holding one gill put the mixture on the pan in twelve parts, being
careful that they do not touch one another, and fry till of a good
golden color, cooking for four or five minutes on each side. Dress them
on a folded napkin, and serve.

Diabetic Meals

SOUPE A LA TURQUE.

Jewish Recipes

Make a good gravy from shin of beef, and cut up very small various
sorts of vegetables of whatever may be in season, add spices, pepper,
and salt; when it is all stewed well down together, set it to cool and
take off the fat, then place it again on the fire to boil, and add to
two quarts of soup, one quarter of a pound of rice, beat two yolks of
eggs with a little of the stock, and when the rice is quite tender,
stir them into the soup, taking the precaution not to let the soup
boil, and to stir always the same way.

Jewish Recipes

Diabetic Beef Recipes