Christmas Recipes

Recipes for Christmas – Holiday Recipes

ROASTER NESTED IN SAGE DRESSING WITH SWEET POTATO PUFF AND CREAMED GIBLET GRAVY January 29, 2008

Filed under: Chicken Recipes — quotes @ 11:15 pm

Serves 6-8

1 whole roaster

Salt and ground pepper to taste

3 cups hot water

1 loaf (1-1/4 to 1/1-2 pounds) day-old white bread

1 cup chopped onion

1-1/2 cups chopped celery

1/4 cup minced, fresh parsley

1-1/2 tablespoons minced fresh sage or 1-1/4 teaspoons dried sage

1/4 teaspoon dried thyme

2 eggs

1 tablespoon butter or margarine

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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CHAPTER EIGHT CHICKEN FOR HOLIDAYS January 25, 2008

Filed under: Chicken Recipes — quotes @ 10:45 pm

If we were back in the 1920s right now, and you were planning a holiday meal, it would almost certainly not include chicken nless you were either lucky or rich. Having chicken for holidays happens all the time today, but back then, chicken on the menu was either a sign of affluence or that you lived on a farm and had your own chickens. When Herbert Hoover was using “a chicken in every pot” as a campaign slogan back in the late 1920s, chicken was such a rare and expensive treat that people thought Hoover’s promise was about as realistic as promising them pie in the sky. Few people believed that anyone could deliver on that promise.

All this changed because of a fortunate accident that happened near where Frank grew up on the Eastern Shore of Maryland. In 1923, when Mrs. Wilmer Steele, of nearby Sussex County, was ordering baby chicks for her laying flock, someone processing the order got a zero wrong. Instead of the 50 chicks she was counting on, Mrs. Steele received 500 baby chicks. She found herself faced with the twin problems of first, the expense of feeding so many birds, and second, the hassle of trying to sell more eggs than the market in Sussex County could possibly absorb.

The solution she came up with changed the eating patterns not just of Sussex County, but of most of the world as well. It also had a lot to do with Frank’s future career. Up until then, chicken production was no more than an adjunct to egg production and when someone had chicken to eat, it was most likely a “spent hen,” a tough old bird which no longer laid a sufficient number of eggs to pay her feed costs. Mrs. Steele transformed all this by deciding to sell all her extra baby chicks for meat when they were only a few months old and hadn’t yet cost her too much in feed.

The young and tender meat from these birds made them an instant success. Consumers loved them, and Mrs. Steele discovered that raising chickens entirely for meat rather than for producing eggs, was a lucrative business.

Other egg producers, including Frank and his father, Arthur W. Perdue, eventually switched over to growing chickens for meat rather than for eggs. Progressive farmers like the Perdues were soon breeding their chickens for larger size, faster growth, and better conversion of feed to meat something no one had thought about when chickens were grown only for egg production. As a result of this specialization, the poultrymen were able to bring the cost of chicken down far enough so that it became affordable for everyone.

These changes literally transformed our eating habits. In 1923, we Americans didn’t consume a pound of broiler chicken per person in a year; today we’re eating about 70 pounds each per year. And where once only the rich could feature chicken for a holiday meal, now everyone can and many do.

The holiday recipes that follow were developed by the Perdue home economists. You’ll find them arranged by date, beginning with January. I’ve included the sample menus that accompanied the original recipes. My favorite among them is the Fourth of July menu that comes from Frank’s family.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancake Recipes

 

RECIPES WITH CHICKEN PIECES

Filed under: Chicken Recipes — quotes @ 10:39 pm

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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Pancake Recipes

 

Tequila Christmas cookies

Tequila Christmas cookies

 BE SURE TO READ IT ALL – THIS IS GREAT!!!!!!!

 Tequila Christmas Cookies:

 1 cup of water

 1 tsp. baking soda

 1 cup of sugar

 1 tsp. salt

 1 cup of brown sugar

 1 tbsp. lemon juice

 4 large eggs

 1 cup nuts

 2 cups of dried fruit

 1 bottle tequila

 Sample the tequila in a large glass to check quality.

 Take a large bowl, and check the tequila again, to be sure it is of
 the highest quality. Pour one level cup and drink.

 Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.

 Add one teaspoon of sugar. Beat again.

 At this point, it’s best to make sure the tequila is still OK, so,
 try another
 cup.

 Turn off the mixerer thingy.

 Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

 Pick the frigging fruit and the damn cup off the floor.

 Mix on the turner. If the fried druit gets stuck in the beaterers, just
 pry it loose with a drewscriver.

 Sample the tequila to check for tonsisticity.

 Next, sift two cups of salt, or something. Check the tequila.

 Now shift the lemon juice and strain your nuts.

 Add one table.

 Add a spoon of sugar, or somefink. Whatever you can find.

 Greash the oven.

 Turn the cake tin 360 degrees and try not to fall over.

 Don’t forget to beat off the turner.

 Put the bowl through the window, finish off the booze and make sure to

 put the dirty stove in the dishwasher.

 CHERRY MISTMAS TO ALL!

Tequila Christmas Cookies

 

PUFF PASTRY HEARTS to go with Chicken Victoria January 24, 2008

Filed under: Chicken Recipes — quotes @ 10:32 pm

You can bake the Puff Pastry Hearts 1 or 2 days in advance. Store thoroughly-cooled hearts in an airtight container.

1 package (17-1/2-ounces) frozen puff pastry

1 3-inch heart-shaped cookie cutter

1 whole egg beaten with 1 tablespoon water

Defrost pastry 20 minutes at room temperature. Preheat oven to 3750F. Open one sheet at a time onto a lightly-floured board. Cut hearts from pastry and place on two dampened cookie sheets. Pierce hearts with tines of a fork. Then, using the back of a small knife, decorate tops and edges. Brush tops lightly with egg wash. Bake 20 minutes or until golden.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Crockpot Recipes
Amaretto Almonds

 

STIR-FRY IN A NOODLE BASKET

Filed under: Chicken Recipes — quotes @ 11:27 am

Serves 8-10

1 boneless roaster breast, cut into 1/2-inch cubes (about 4 cups)

6 tablespoons soy sauce, divided

2 tablespoons dry sherry

2 tablespoons cornstarch, divided

4 scallions, cut into 1/2-inch slices (3/4 cup)

2 teaspoons minced fresh gingerroot

2 cloves garlic, minced

3 tablespoons cider vinegar

2 teaspoons sugar

2 teaspoons Chinese sesame oil

1/4 teaspoon Cayenne pepper

5 tablespoons vegetable oil, divided

3 cups broccoli flowerets (1 small bunch), blanched

1 1/2 cups sliced carrots (about 3), blanched

3/4 cup sliced water chestnuts

1 can (8-ounces) straw mushrooms, drained, or 1 can (8-ounces) whole button mushrooms, drained

1/2 cup dry roasted cashew nuts

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Famous Recipes
Confettti Appetizers

 

CHICKEN FONDUE II January 23, 2008

Filed under: Chicken Recipes — quotes @ 8:58 am

Serves 4

4 skinless and boneless chicken breast halves

1-1/2 pints oil

1 1/2 teaspoon salt or to taste

1/4 teaspoon ground pepper

2 eggs, beaten

1 cup water

3 tablespoons sesame seed

1-1/2 cups flour

Cut chicken breasts into 1-inch cubes. Bring oil to boiling point in fondue pot and keep at that temperature. Sprinkle 1/2 teaspoon of the salt and the pepper on chicken. In a mixing bowl combine remaining salt, eggs, water, remaining 2 teaspoons salt, sesame seed and flour to make a batter. Provide each guest with fondue fork as well as fork for eating. Each guest cooks own chicken on fondue fork by dipping into batter and then holding in hot oil approximately 1 minute, or until done. Serve with a variety of dips. Any barbecue sauce

Makes a good dip. I also recommend the Dill Dip and Orange Dip.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Blueberry French Toast Recipe