Serves 4

Inflation hits all of us, but in this recipe, you’ll find one ingredient has come down in price over the years. In fact, it’s come down spectacularly. In Roman times, raisins weren’t just expensive, they were money. You could buy a young slave for 2 amphora (jars) of raisins.

2 tablespoons oil

1 chicken cut in serving pieces

1-1/2 cups orange juice

1 teaspoon salt or to taste

1/4 teaspoon cinnamon

Ground pepper to taste

1/2 cup golden raisins

1/2 cup slivered almonds

In a large skillet over medium heat, heat oil. Add chicken and brown for 12 to 15 minutes per side. Pour orange juice over chicken. Sprinkle salt, cinnamon, pepper, raisins and almonds on top. Cover and simmer for approximately 30 minutes or until cooked through.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Diabetic Recipes

Makes 3/4 cup

2/3 cup packed brown sugar

1/3 cup chicken broth

1 tablespoon soy sauce

1 clove garlic, minced

2 tablespoons cider vinegar

1 tablespoon cornstarch

In small saucepan, combine brown sugar, broth, soy sauce and garlic; mix well. In cup, blend vinegar and cornstarch until smooth; stir into saucepan and place over medium heat. Bring to a boil; cook 3 to 5 minutes until mixture thickens and becomes slightly reduced, stirring frequently. Serve warm or at room temperature.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Crockpot Beef Stew

Makes about 1 cup

If you’re using this marinade for kabobs, avoid a sticky cleanup by using disposable wooden skewers; to prevent burning, soak skewers in water for 30 minutes before use.

3/4 cup pineapple juice

1/4 cup soy sauce

3 tablespoons peanut or vegetable oil

2 tablespoons minced fresh ginger

1 tablespoon brown sugar

2 to 3 garlic cloves, minced

1/2 teaspoon crushed red pepper (optional)

1/2 teaspoon salt or to taste

In wide, shallow bowl, combine all ingredients. Add 3 to 4 pounds chicken to marinade; cover and refrigerate 1 hour or longer, turning occasionally. To grill, drain poultry and use marinade for basting.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancake Recipe
Pancake Recipe

MEXICAN FUDGE

2 c. (8 oz.) shredded cheddar cheese
2 c. (8 oz.) shredded Monterey Jack cheese
1/2 c. Mexican Salsa
3 eggs

In medium bowl, combine cheddar and Monterey Jack cheeses. In small bowl,
combine salsa and eggs until thoroughly blended. Place 1/2 of cheese mixture in
9″x9″x2″ pan. Pour salsa mix over cheese. Top with remaining cheese. Bake at
350 degrees for 30 minutes. Let stand 5 minutes. To serve, cut into small
squares and serve on top of tortilla, nacho or corn chips.

Serves 6-8 You need an outdoor grill with a rotisserie for this one. The sight of the whole chickens wrapped in orange peel spirals, turning on the spit is really impressive. Don’t let your guests or family miss this part.

2 whole chickens

2 teaspoons salt or to taste

1/2 teaspoon ground pepper

1 cup frozen orange juice concentrate (undiluted)

4 tablespoons peanut or vegetable oil

2 tablespoons French salad dressing

3 teaspoons soy sauce

2 oranges

Rub inside of chickens with salt and pepper. In a bowl combine orange juice, oil,salad dressing, and soy sauce; rub mixture on chickens, inside and out. Peel oranges, spiral fashion, keeping skins in one strip. Cut orange segments into small pieces and place inside of chickens. Truss chickens securely with string. Place on outdoor grill rotisserie rod, securing with forked holders. Place spiral orange peels around chickens, holding in place with toothpicks. Broil on rotisserie about 1 hour or until juices run clear with no hint of pink when thigh is pierced, basting constantly with sauce.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancakes

Serves 6-8

Spinach is an excellent source of Vitamins A and C, as well as potassium and magnesium. When you eat it uncooked, as in this recipe, dentists say spinach is a detergent food, helpful to dental health.

3 cups cooked chicken, cut in chunks

1 package (10-ounces) raw spinach, washed and drained with stems removed and torn into small pieces

1 small clove garlic, minced

1 tablespoon chives, snipped, fresh or frozen

1 teaspoon salt or to taste

1/8 teaspoon ground pepper

1 teaspoon sugar

3/4 cup chopped pecans

2 apples, chopped

1/2 cup oil

1/4 cup red wine vinegar

In a salad bowl combine all ingredients and toss lightly.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Famous Recipes

Basting has no tenderizing qualities, but it does add a special flavor to poultry. Marinating for half an hour or more will enhance both flavor and tenderness.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Free Recipes
Chicken Biryiani

Serves 2

1 teaspoon soybean oil

1/3 cup chopped onion

1 teaspoon curry powder

1/4 teaspoon ground ginger

1/8 teaspoon ground cumin

1/8 teaspoon ground turmeric

Ground pepper to taste, and salt, if you can’t do without it

Dash Cayenne

1/2 cup uncooked brown rice

1 tablespoon raisins (optional)

1 can (10-ounces) low-sodium chicken broth

1/2 cup water

1 tablespoon snipped fresh or frozen chives

Preheat oven to 3500F. In small, non-stick skillet over medium-low heat, heat oil. Saute onion and spices and salt, if you’re using it, in hot oil for 2 to 3 minutes until tender but not browned. Stir in rice and raisins; remove from heat and set aside.

In an ovenproof saucepan, over high heat, bring chicken broth and water to a boil. Stir in rice mixture; cover and boil 5 minutes. Place covered saucepan in oven and continue to cook 45 to 50 minutes until rice is tender and liquid has been absorbed. To serve, toss pilaf with chives.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Famous Recipes
Low Fat Recipes

Cold Platter of Prepared Meat and Fish

(Abalone, Smoked Fish, Smoked Ham)

Boiled Rice

Oysters

Egg Rolls

Won Ton Soup

*Stir Fry in Noodle Basket

*Poached Soy Roaster

*New Year Low Mein

*Peking Cornish Hens with Scallion Sauce

*Stir-Fried Vegetables over Chow Mein Noodles

*Recipe follows

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Soup Diet

Serves 4

If you have leftovers, use them in a sandwich.

1 roaster boneless breast

3 tablespoons butter or margarine, melted

1-1/2 teaspoons Worcestershire sauce

1/4 teaspoon paprika

salt and ground pepper to taste

1/4 cup red wine vinegar

2 teaspoons Dijon mustard

3/4 cup olive or vegetable oil

3 tablespoons minced red onion

3 cups spinach leaves, sliced into 1/2″ strips

3 cups thinly sliced red cabbage

Flatten breast halves slightly between sheets of plastic wrap. Combine butter, Worcestershire sauce, paprika, salt and pepper. Brush sauce liberally over chicken. Grill 5 to 6 inches above medium-hot coals for 8 to 10 minutes on each side or until cooked through. Remove and slice thinly on the diagonal. Combine vinegar and mustard in a small bowl. Slowly whisk in oil. Add red onion and season with salt and pepper. Place 2 cups spinach and 2 cups cabbage in a salad bowl. Arrange half of the chicken slices over top and spoon half of the dressing over all.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancake Day
Recipes