BASS DRUM STICK

Serves 4-6

This really does look the padded stick a drummer would use for his bass drum.

l. Remove the knobby knuckle from the end of a drumstick by giving it a good hard whack with your heaviest knife. If you happen to have a meat cleaver the job is easier.

2. Stand the drumstick on its meaty end and push the skin down to expose the tendons. Remove the largest tendons by pulling them free with a pair of clean pliers.

3. Scrape the skin and meat away from the bone to form a rounder, more compact drumstick.

10 chicken drumsticks

1/3 cup flour

3/4 teaspoon salt or to taste

1/8 teaspoon ground pepper

1/4 cup butter or margarine

1 can (6-ounces) frozen orange juice concentrate

1 can (6-ounces) water

2 tablespoons dark brown sugar

3/4 teaspoon minced, fresh oregano or 1/4 teaspoon dried

1/2 teaspoon nutmeg

In a large plastic bag combine flour, salt and pepper. Add chicken pieces and shake to coat. In a large skillet over medium heat, melt butter. Add chicken pieces and brown on all sides, 12 to 15 minutes. Pour off remaining butter. In a large measuring cup combine remaining ingredients. Add orange juice mixture to skillet. Cover and cook over low heat for 25 to 35 minutes, turning chicken several times until cooked through.

Chicken Recipes - The Perdue Chicken Cookbook

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Pancake Day

BREAST ROLL CORDON BLEU

Serves 4

You can find a simpler version of this in Chapter Seven, Chicken for Tomorrow or Next Week, but this one is a show stopper.

1 roaster boneless breast

3/4 cup whole milk ricotta

1 package (3 ounces) cream cheese, softened

1 egg yolk

1/4 cup grated Parmesan cheese

1/4 cup thinly sliced scallion

1/4 cup minced fresh parsley

1 clove garlic, minced

1/8 teaspoon nutmeg

Salt and ground pepper to taste

1/4 pound sliced ham

3 to 4 cups chicken broth

Place breast halves side by side between two sheets of plastic wrap and pound to 1/4" thickness, forming an 8" x 12" rectangle. In a mixing bowl combine remaining ingredients except ham and broth. Place breast smooth side down, on a piece of dampened cheesecloth. Arrange ham slices over chicken breast. Spread filling over ham leaving a 1/2-inch border. Carefully roll breast, lengthwise, jelly-roll fashion around filling. Wrap in cheesecloth, tie ends and in 2 to 3 places in center. Bring broth to a boil in a large saucepan. Add chicken and reduce heat to low. Poach chicken, covered, 35 minutes. Remove from pan and let cool. Remove cheesecloth and chill. Cut chicken roll in 3/4-inch slices and arrange over lettuce or watercress.

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Spanish Chicken Recipe

SPICY SOUTHWESTERN CASSEROLE

Serves 6-8

Is there a teenage cook in the family? He or she could make this for the family dinner one night this week.

8 chicken franks

2 cans (15-ounces) chili

1 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon salt or to taste

2 eggs

2/3 cup melted butter or margarine

1 cup sour cream

1 can (16 ounces) niblets-style corn, drained

1/4 pound grated Monterey Jack or Cheddar cheese

1 can (4 ounces) chopped, mild green chilies, drained

Preheat oven to 375oF. Cut franks in half lengthwise. Place chili in bottom of a buttered 7x14x2-inch baking dish. Arrange franks, cut side down, on top of chili. In medium size mixing bowl, mix dry ingredients. Add eggs, butter, and sour cream and blend thoroughly. Fold in corn. Sprinkle half of the cheese and green chilies over the layer of franks. Top with half of the corn mixture. Sprinkle with remaining cheese and chilies and finish with a layer of corn mixture. Smooth the top with a spatula. Bake in the middle of oven for 35 to 40 minutes, or until top is lightly browned and toothpick inserted in corn layers comes out clean.

PHOTO: School's open, and crunchy Tater-Chip Drumsticks, fresh vegetables and frozen-juice "slush" earn high lunch bag... - 5

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Pancake Day
Pancake Recipe

PISTACHIO SMOKED CHICKEN SPREAD

The green color and the crunch of the pistachios add a lot to this spread. Be sure to store the pistachios in an airtight container after purchase. Exposure to air affects the texture of the nuts and causes them to become soggy.

1 package cream cheese (8-ounces), room temperature

1 cup finely chopped cooked chicken

1/2 teaspoon salt or to taste

1/8 teaspoon liquid smoke

1/4 chopped pistachios

3 teaspoons fresh lemon juice

In a mixing bowl combine ingredients thoroughly. Refrigerate for 24 hours while flavors blend. Serve on crackers, or for a rich and delicious lunch, I have served it on croissants one time and on bagels another day.

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Famous Recipes

CHICKEN COCKTAIL PUFFS

Makes 36 puffs

The cocktail puff is great when stuffed with chicken. I sometimes keep these puffs, unfilled, in the freezer to have available when I need something on short notice. You don't need to thaw them before stuffing.

Cocktail Puffs

1/4 cup water

3 tablespoons butter or margarine

1/8 teaspoon salt

1/4 cup flour

1 egg, unbeaten

1/4 cup grated Swiss cheese

Preheat oven to 350oF. In a saucepan over medium heat, heat butter in water until melted. Add salt and flour all at once and stir vigorously until ball forms in center of pan. Remove from heat and let stand 5 minutes. Add egg and beat until smooth, add cheese. Mixture should be very stiff. Drop by teaspoonful on baking sheet and bake for about 40 minutes or until surface is free from beads of moisture. Turn off oven and prop door open slightly by putting a pot holder in the crack. Allow puffs to cool in oven. Slice crosswise for stuffing.

Filling

2 cups cooked chicken, minced

1/4 cup minced celery

3 tablespoons minced canned pimento

2 tablespoons fresh lemon juice

1 tablespoon finely chopped onion

1 tablespoon minced fresh tarragon or basil

1/4 cup mayonnaise or salad dressing

1/2 teaspoon salt or to taste

1/8 teaspoon ground pepper

In a mixing bowl combine chicken, celery, pimento, lemon juice, onion and tarragon lightly with mayonnaise. Season with salt and pepper. Fill each puff with about 2 teaspoons of filling.

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World Famous Recipes

NACHO NIBBLES

Serves 6

I've made this recipe scattering the cheese and franks and other ingredients over the tortilla chips haphazardly, and I've also made it so that each individual tortilla chip has its own slice of frank, its own chili and its own pepper and cheese. The second way looks more impressive. The first way is a lot easier. My son Jose likes to serve this at parties with his college friends.

8 chicken franks

1 package (16 ounces) tortilla chips

2 cups chili

2 scallions, thinly sliced

1/2 cup diced green pepper, or mild to hot green chili peppers

12 ounces grated Monterey Jack or Cheddar cheese

Preheat oven to 350oF. Cut franks into thin slices. Place tortilla chips on large shallow baking pan and top with frank slices. Dab chili on top, then sprinkle with scallions, peppers and cheese.

Bake nachos for 15 minutes or until cheese bubbles.

PHOTO: Tucking chicken nuggets into pita pockets and arranging vegetables are easy steps in teaching children... - 5

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Black Eyed Peas Recipes
Pancake Recipes

SAUCY MICROWAVE CHICKEN WINGS

Serves 4

To make an attractive presentation, try tucking the tip of each wing under to form a triangle.

1/2 cup honey

1/4 cup soy sauce

2 tablespoons ketchup

1 small clove garlic, minced

16 chicken wings

In 12 x 8-inch microwave-safe utensil, combine all ingredients except wings; turn wings in mixture. Cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 8 minutes per pound, turning wings over 3 to 4 times during cooking.

Let stand, covered, 10 minutes.

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Crockpot Taco Dip
World Famous Recipes

CHANUKAH IS A FESTIVAL OF FUN AND FOOD

Chanukah is a Jewish holiday, a day of remembrance, a festival of lights, and most of all, a family party that is celebrated during eight joyful days. Chanukah was first celebrated more than 2,100 years ago, following the defeat of the Syrian army by the Macabees. After driving the Syrians from Jerusalem, the Jewish temple was ceremonially cleansed. During the cleaning, a flask of oil belonging to the high priest was found. It contained enough oil to burn one night. Instead, it burned miraculously for eight days and eight nights. That is why a special eight-branch menorah (candlestick) is lit each Chanukah night at sundown, beginning with a single lighted candle on the first night and building to a full eight.

As with all Jewish holidays, traditional foods are part of the celebration. Fried and sauteed dishes have special Chanukah significance because of the oil used in cooking them. Holiday Chicken Saute is a favorite meal in one family in which there are two small boys who still prefer fingers to forks. Their mother, who is a food consultant, once asked Frank what he thought of such table manners. His answer: "That's why we sell our drumsticks with built-in handles."

With most of America's Jewish settlers having come from Eastern Europe, holiday foods served in that part of the world are most popular here. For Chanukah, this means crisp, brown potato latkes (Yiddish for pancakes). Latkes are usually served with fresh applesauce and dairy sour cream. Before the arrival of the food processor, hand grating the potatoes was a traditional pre-dinner part of the ritual, with everyone taking turns at grating potatoes -- and sometimes knuckles.

In Israel, fried jelly doughnuts are frequently served instead of latkes, and many Sephardic Jews (from Mediterranean countries), serve fried pastries unique to each country. Among them are Moroccan fichuelas. These crisp, honey-coated pastries are great fun to twirl in hot oil and shape into pinwheels - but beware of the little fingers near hot oil.

PHOTO: Chanukah for Families

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Slow Cooker Recipes

RECIPES WITH CORNISH HENS

Have you ever wondered just what a "Cornish game hen" is?

It's a very young bird, usually about 5 weeks old, as opposed to a broiler, which is 7 weeks, or a roaster, which is 12 weeks. Typically, they're tenderer and slightly lower in fat than older birds.

All Cornish game hens are very young chickens, but the Perdue Cornish game hens have something else special about them. Frank directed the Perdue geneticists to breed the broadest breasted Cornish hens in the industry. Like the Perdue Roasters, the Perdue Cornish have exceptionally broad breasts. The ratio of meat to bone is therefore particularly favorable.

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Barley with Sauteed Mushrooms Soup

CHICKEN POCKET SANDWICHES

Serves 4

You could use regular chicken breasts for this, but the roaster breast has a richer, more chickeny flavor. ("Chickeny" is a word, by the way. Frank uses it all the time, and he ought to know.)

1 roaster boneless breast

1/4 cup olive oil

2 tablespoons fresh lemon juice

2 tablespoons finely chopped onion

1 clove garlic, minced

1/2 teaspoon salt or to taste

1/2 teaspoon dried oregano

1/8 teaspoon Cayenne pepper

4 pita breads

Lettuce leaves

1 container (8-ounces) plain yogurt

3 tablespoons finely chopped green onion

Cut chicken into 1-inch chunks. In 3-quart microwave-safe utensil, combine olive oil, lemon juice, onion, garlic, salt, oregano, and Cayenne pepper; add chicken chunks and stir. Cover with wax paper; microwave at HIGH (100% power) 10 minutes or until chicken has turned white. Stir mixture 3 or 4 times during cooking. Let stand, covered, 5 minutes. Cut each pita bread into 2 pockets, line with lettuce and spoon in chicken. In small bowl, combine yogurt and green onion; serve over chicken.

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Ginger Soup

OLIVE MICROWAVED CHICKEN

Makes 6 Drumsticks

When you saw the title of this recipe, did you hesitate because you were concerned that the calories in olives could wreck your diet? Not to worry! Olives are actually a fairly low calorie food, with the average one having only 4-5 calories. The largest jumbo olive has only 12 calories.

6 chicken drumsticks

1 cup slivered onion strips

1/2 cup slivered green pepper strips

1/2 cup thawed lemonade concentrate

1/2 cup ketchup

1/4 cup sliced pimento-stuffed olives

1/4 cup sliced pitted ripe olives

2 teaspoons Worcestershire sauce

1 clove garlic, minced

Remove and discard skin from drumsticks. In a 12 x 8-inch microwave-safe utensil, combine remaining ingredients; cover with plastic wrap. Microwave HIGH (100% power) 5 minutes, stirring once.

Turn drumsticks in sauce to coat. Arrange drumsticks in circular pattern in sauce with meatier portions toward outside of utensil. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn drumsticks and spoon sauce on top. Re-cover with wax paper; complete cooking. Let stand, covered, 10 minutes before serving.

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Pancake Recipe

CORNISH HENS SHEHERAZADE

Serves 2-4

2 fresh Cornish game hens

4 tablespoons fresh lemon juice (reserve shell)

2 teaspoons soybean oil

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

Ground pepper to taste, and salt, if you must

Paprika to taste

2 small onions, halved

4 whole cloves

6 fresh or frozen baby carrots, lightly steamed

1/2 cup combined fresh or frozen baby peas and pearl onions, lightly steamed

Curried Brown Rice Pilaf (recipe follows)

Place hens in large shallow bowl. In small bowl, combine lemon juice, oil, ginger, cumin, pepper, salt and paprika. Pour into and over Cornish hens. Cover and marinate in refrigerator 30 minutes or longer.

Preheat oven to 3500F. Stick cloves into onion halves. Place 2 onion halves and 1/4 squeezed lemon juice inside each hen. Tie legs together and fold back wings. Sprinkle with pepper and paprika. Roast about 60 minutes or until juices run clear with no trace of pink when thigh is pierced. Serve hens with vegetables and Curried Brown Rice Pilaf.

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Mexican Wedding Cookies
Famous Recipes

MAHOGANY BARBECUED HENS

Serves 2

People often ask Frank if a Cornish game hen is a separate breed from regular chickens. The answer is mostly no and a little bit yes. Cornish game hens are young chickens, usually around five weeks; if they were just a couple of weeks older, they'd be sold for broilers, except for the Perdue ones. Perdue Cornish come from the Roaster breed which Perdue geneticist Norman Lupean developed, and which is only available through Perdue. Unlike broilers, roasters reach market size at twelve weeks. Both Perdue Cornish and the Oven Stuffer Roasters were bred to have the broadest, meatiest breasts in the industry.

2 fresh Cornish game hens

1/4 cup mustard

1/4 cup grape jelly

2 tablespoons oil

Halve hens and remove backbones. In a small bowl combine remaining ingredients. Grill 5 to 6 inches above medium-hot coals for 30 to 40 minutes until cooked through, turning 2 to 3 times. Baste with mustard mixture during last 15 minutes.

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Chicken Recipes

THIGH CHILI

Serves 4

This is a healthy, low-cholesterol chili.

4 roaster boneless thigh cutlets

2 tablespoons vegetable oil

1/2 cup chopped onion

1 large garlic clove, minced

1 green pepper, seeded and chopped

1 can (16-ounces) tomatoes, chopped, with liquid

1 can (16-ounces) kidney beans, drained

1 tablespoon chili powder

salt and ground pepper to taste

Tabasco, to taste

Cut chicken into bite size pieces. In a Dutch oven over medium-high heat, heat oil. Add chicken, onion, garlic and green pepper and cook, stirring until chicken loses its pink color. Add remaining ingredients and stir. Simmer, covered, over medium-low heat for 30 minutes or until chicken is tender. Adjust seasonings according to taste.

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Carnival of the Recipes

Pancake Recipes and Slow Cooker Recipes

Pancake Recipes and Slow Cooker Recipes

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HENS NORMANDY WITH APPLES

Serves 2

If you're not using the apples in this recipe the day you buy them, store them in the refrigerator. Apples age five times faster at room temperature than they do in the refrigerator so they'll keep fresher longer if you store them in the refrigerator instead of in a fruit bowl.

2 fresh Cornish game hens

salt and ground pepper to taste

1 tablespoon minced, fresh sage or 1 teaspoon dried

3 tablespoons butter or margarine, melted

2/3 cup apple juice

2 Golden Delicious apples, peeled

1/3 cup chicken broth or white wine

1/2 cup heavy cream

1 tablespoon minced fresh parsley

Season hens inside and out with salt and pepper. Put 1/2 of sage in each cavity. Tie legs together and fold wings back. Place hens in a flame proof baking pan just large enough to hold them comfortably. Brush with melted butter. Add apple juice to baking pan. Bake at 350oF 30 minutes, basting several times. Core and quarter apples; add to pan and baste. Bake 30 minutes, until hens and apples are tender, basting several times. Remove hens and apples to serving platter; keep warm. On top of stove, bring pan drippings to a boil; add broth or wine and cook until reduced by half. Stir in cream; cook 2 to 3 minutes until slightly thickened. Pour sauce over hens and apples. Sprinkle with parsley and serve.

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Famous Recipes

ROASTER THIGHS IN WINE

Serves 4

For the longest shelf life and the best flavor, don't wash the mushrooms called for in this recipe until just before using them. And don't soak them, just lightly mist them or wipe them with a damp paper towel. With soaking, they easily become waterlogged and lose some of their flavor.

4 roaster boneless thigh cutlets

4 strips uncooked bacon, diced

1 cup Burgundy or other dry, red wine

2 tablespoons cognac or brandy

16 small whole onions, peeled

8 ounces sliced, fresh mushrooms, 2 cups

3 tablespoons flour

2 teaspoons minced fresh parsley

1 bay leaf

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

Cut thigh cutlets in half. In 3-quart microwave-safe utensil, place bacon; microwave at HIGH (100% power) until crisp, 3 to 4 minutes. Combine wine and Cognac and add to utensil with remaining ingredients; stir well. Arrange thighs, with thicker portions toward outer edge, on top of vegetables. Cover with wax paper; microwave at HIGH 5 minutes.

Reduce power to MEDIUM-HIGH (70% power) and cook 12 minutes per pound. Halfway through cooking time, stir vegetable mixture and turn cutlets over. Let stand, covered, 15 minutes before serving.

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Recipes

STUFFED CHICKEN CHARLESTON STYLE

Serves 4

The microwave oven

Makes it possible to make this succulent roast chicken and all the trimmings in less than an hour. To complete the meal with "baked" potatoes, you can microwave them during the chicken's standing time.

1 whole chicken

4 strips uncooked bacon, diced

1/4 cup chopped onion

1/4 cup chopped celery

1 1/2 cups packaged cornbread stuffing

1/4 cup coarsely chopped pecans

5 tablespoons butter or margarine, melted, divided

1/2 cup plus 2 tablespoons dry sherry, divided

2 tablespoons water

2 tablespoons minced fresh parsley

1 teaspoon salt or to taste

Ground pepper to taste

Remove giblets. In 1 1/2-quart microwave-safe utensil place diced bacon; cover with paper towel. Microwave at HIGH (100% power) 3 minutes or until crisp, stirring twice. With slotted spoon, remove bacon to paper towel to drain; set aside. Reserve drippings. In same 1 1/2-quart microwave-safe utensil, combine onion and celery; cover with plastic wrap. Microwave at HIGH 2 minutes.

In a mixing bowl, combine onions and celery with stuffing, pecans, and cooked bacon. In cup, blend 2 tablespoons butter, 3 tablespoons sherry and water; toss with stuffing. Spoon stuffing loosely into cavity and neck openings of chicken. With rounded wooden picks, fasten skin across cavity and neck openings.

Combine 1 tablespoon butter with 1 teaspoon sherry; brush on chicken. Place chicken, breast side down, on microwave-safe roasting utensil; cover with wax paper. Microwave at MEDIUM-HIGH (70% power) 10 minutes per pound, brushing chicken frequently with butter-sherry mixture and drippings. Halfway through cooking time, turn chicken breast side up; re-cover with wax paper. Complete cooking. Let stand, covered, 15 minutes. Test for doneness after standing; juices should run clear with no hint of pink when thigh is pierced

Pour pan drippings into a 2-cup glass container. Add 1/2 cup sherry to roasting utensil to loosen pan juices; pour into container with drippings. Microwave at HIGH 3 minutes; stir in remaining 2 tablespoons butter and parsley. Serve chicken, sliced, with stuffing and gravy.

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Diabetic Recipes

CHINESE GRILLED DRUMSTICKS

Serves 2-4

Hoisin sauce is available in Chinese groceries. It's slightly sweet, and thick, somewhat like ketchup.

5 roaster drumsticks

salt and ground pepper to taste

1/4 cup hoisin sauce

2 tablespoons dry sherry

2 tablespoons cider vinegar

2 tablespoons honey

1 teaspoon minced fresh ginger

1 clove garlic, minced

Season chicken to taste with salt and pepper. In a shallow bowl combine remaining ingredients. Roll drumsticks in sauce, reserving excess. Wrap drumsticks individually in aluminum foil, adding a spoonful of sauce to each package. Grill 6 to 8-inches from hot coals, or bake 1 hour at 375oF, turning once. Unwrap drumsticks and place on grill, or broiling pan. Pour drippings from foil packages and remaining sauce into a small saucepan and heat. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through.

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Pancake Day

BLUE CHEESE CHICKEN SPREAD

Makes about 40

Although I usually prefer fresh products to canned ones, in this case I recommend using canned pineapple. Fresh pineapple has an unusual characteristic that's worth knowing. It contains the enzyme bromelin which breaks down protein. The blue cheese in this recipe is rich in protein and fresh pineapple would not work well with it, unless you added it just before serving so the bromelin doesn't have a chance to break down the proteins and give it an off-flavor. Canned pineapple, on the other hand, doesn't have enough active bromelin to cause a problem.

Makes approx. 40 party sandwiches (1 tablespoon per sandwich)

1 cup cooked, ground chicken

1 jar (5 oz.) blue cheese spread

1/2 cup drained, crushed pineapple

1/2 cup chopped almonds, lightly toasted

Salt and ground pepper to taste

In a bowl combine chicken with remaining ingredients. Use as filling for party sandwiches.

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National Pancake Day

GRILLED DRUMSTICKS WITH FRUIT MUSTARD

Serves 2-4

Do you remember in the early 1980s a fast food chain had a popular advertising campaign based on the slogan, "Where's the beef?" One of my favorite Perdue ads is a full page ad showing Frank holding a drumstick with a big bite missing. He's looking out at you, his eyebrows raised quizzically as he asks, "Who cares where the beef is?"

This recipe could have been used to cook the drumstick shown in the ad.

5 roaster drumsticks

salt and ground pepper to taste

8 ripe apricots, or 1 can (16-ounces) drained and coarsely chopped

1 tablespoon fresh lemon juice

1/4 cup Dijon mustard

3 tablespoons dark brown sugar

1/4 cup brandy

1 teaspoon Worcestershire sauce

Season drumsticks with salt and pepper. Toss apricots with lemon; add remaining ingredients and toss. Wrap drumsticks individually with aluminum foil, adding a spoonful of sauce to each package. Grill 5 to 6 inches above hot coals or bake at 375oF for 1 hour, turning once. Unwrap drumsticks and place on grill, or broiling pan. Add drippings from foil packages to remaining sauce. Grill or broil drumsticks turning and basting frequently with sauce for 15 minutes or until cooked through.

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National Pancake Day

SANTA FE CHICKEN HERO

Serves 4-5

Thin-sliced roaster breast couldn't be easier or faster to grill for this hearty update of the submarine/hoagy/hero sandwich. This is a complete Tex-Mex meal in one.

1 roaster thin-sliced boneless breast (1 1/4 pounds) or 4 skinless, boneless, chicken breast halves butterflied

1 tablespoon vegetable oil

Salt and ground pepper to taste

Cayenne

Chili powder

5 to 6 thin slices Monterey Jack cheese with chilies

5 to 6 slices French or Italian bread

2 tablespoons melted butter or margarine

5 to 6 leaves Romaine lettuce

1 tomato, thinly sliced

1 avocado, peeled, pitted, sliced and tossed with lemon juice

1/2 cup prepared salsa

Rub chicken lightly with oil and season with salt, pepper, Cayenne and chili powder. Grill, 5 to 6-inches above medium-hot coals about 2 minutes on each side. Top chicken with slices of cheese; grill 1 to 2 minutes longer or until cheese is melted.

Brush bread with melted butter; grill alongside chicken 1 to 2 minutes on each side until golden brown. To serve, place a lettuce leaf on each toasted bread slice. Evenly divide chicken, slices of tomato and avocado on top. Serve sandwiches open-faced with salsa.

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Chicken Breast Recipes

BONING AND RE-FORMING A WHOLE CHICKEN

1. On a large cutting board, place bird breast down with drumsticks turned toward you. Using a small, sharp boning knife, cut off tail. Then cut through skin down middle of backbone.

2. Keep knife close to backbone to loosen flesh, cutting around small oyster-shaped piece of meat part-way down back; leave oyster attached to skin. Just below oyster, use point of knife to locate and sever ball joint between hip and thigh.

3. Working toward neck, loosen flesh from carcass. When shoulder blade is reached, keep bone to your right and cut through joint to sever wing from shoulder.

4. Continue loosening flesh around edge of carcass until you reach breastbone. Do not try to detach this because skin is very thin at this point. Turn bird around so neck faces you; repeat steps 2 and 3. Carefully, cut through two spots where wishbone is attached to carcass.

5. When both sides of carcass and wishbone are loosened, lift carcass and cut breastbone away from meat. Cut through cartilage, but do not worry about leaving some attached to flesh. It can be removed more easily later without piercing skin. Remove carcass and, if desired, simmer with vegetables to make a stock.

6. Using kitchen string or unwaxed dental floss, thread a large darning needle. Turn chicken skin-side up and sew closed any holes in skin. Stitch split area near tail together so that chicken roughly forms a rectangle.

7. Turn chicken skin-side down and carefully remove any remaining cartilage in breast area. Detach small breast fillets and use to cover less meaty areas near thighs. Season meat, if desired.

8. Mound stuffing down center of breast. Pull skin up on either side around stuffing and re-form chicken. Sew back of bird closed.

9. Truss bird into attractive chicken shape.

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Pancake Day Recipes

STUFFED BREAST PARMENTIER

Serves 4

Parmentier, a French food writer from 200 years ago, popularized the use of potatoes. Before him, people worried that potatoes might be poisonous. Today, when the name "Parmentier" occurs in a recipe, it's a signal that there will be potatoes in it.

1 roaster breast

salt and ground pepper to taste

1 pound boiling potatoes, unpeeled

1/4 pound bacon, cooked and crumbled

1/2 cup chopped red onion

1/2 cup chopped celery

2 tablespoons dry bread crumbs

1/2 cup sour cream

2 tablespoons butter or margarine, softened

Preheat oven to 375oF. Season breast inside and out with salt and pepper to taste. Boil potatoes in salted water to cover until just tender, 30 to 45 minutes. Drain, cool slightly, peel and cut into 1/2-inch cubes. Toss with bacon, onion, celery, bread crumbs, sour cream and salt and pepper to taste. Stuff breast and neck cavities with potato mixture, wrapping exposed stuffing with foil. Place chicken breast-side-up in roasting pan. Rub skin with butter. Bake approximately 1-1/2 hours, until tender. Transfer to serving dish; remove foil and serve.

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Pancakes

MICROWAVE CHICKEN BREASTS PAPRIKASH

Serves 4

One way of avoiding having your eyes tear when the slicing the onion in this recipe is to do the cutting under running tap water. The vapors that hurt

your eyes won't have a chance to get into the air, but instead will just wash down the drain.

2 tablespoons vegetable oil

2 green peppers, thinly sliced

1 large onion, thinly sliced

1 can (8-ounces) tomato sauce

1 tablespoon sweet paprika

1/2 teaspoon dried marjoram

1/2 teaspoon salt or to taste

Ground pepper to taste

4 chicken breast halves

1 container (8-ounces) commercial sour cream

1 tablespoon flour

In a 12 x 8-inch microwave-safe utensil, combine oil, peppers and onion. Cover with plastic wrap; microwave at HIGH (100% power) 5 minutes. Stir in tomato sauce, paprika, marjoram, salt, and pepper. On top of tomato mixture, place breasts bone side up with meatier portions toward outside. Cover with wax paper; microwave at HIGH 5 minutes; reduce power to MEDIUM-HIGH (70% power) and cook 10 minutes per pound. Halfway through cooking time, turn breasts over and stir mixture. Re-cover with wax paper and microwave remaining time. Let stand 5 minutes.

Stir sour cream and flour into tomato mixture. Cover; microwave at HIGH 1 minute. Stir and let stand 2 minutes. Pour over chicken breasts.

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SWEET AND SOUR CHICKEN

Serves 4

This is one of the National Chicken Cooking Contest winners, and it's easy enough for the beginning cook. The original recipe called for adding a teaspoon of salt to the sweet and sour mixture, but I found that the salt in the salad dressing and the onion soup mix was enough. If your kids like foods salty, they may want to sprinkle more on at the end.

1 chicken, cut in serving pieces

1 bottle (8-ounces) Russian salad dressing

1 envelope (1-3/8-ounces) dry onion soup mix

1 jar (10-ounces) apricot pre

Serves

Preheat oven to 350oF. Place chicken, skin side up, in single layer in large shallow baking dish. In a large measuring cup combine remaining ingredients and pour over chicken. Bake, uncovered, for about 1 hour, or until cooked through.

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NOODLE BASKET (recipe follows)

In large bowl, combine breast cubes, 2 tablespoons soy sauce, sherry, and 1 tablespoon cornstarch; toss until well mixed and set aside. On small plate, combine scallions, ginger and garlic; set aside. In small bowl, mix well remaining 4 tablespoons soy sauce, 1 tablespoon cornstarch, vinegar, sugar, sesame oil, and Cayenne; set aside.

In a wok or large, heavy skillet over high heat, heat 3 tablespoons oil until hot, but not smoking. Add breast cubes and cook, stirring quickly and frequently (stir-fry), 3 minutes. Remove breast cubes with slotted spoon. Add remaining 2 tablespoons oil to skillet and heat. Add onions, ginger and garlic; stir-fry about 30 seconds. Add broccoli, carrots, water chestnuts, mushrooms, and cooked breast cubes; stir-fry 2 minutes longer. Pour soy sauce mixture into skillet and cook 1 minute longer or until slightly thickened. Stir in cashews. Serve hot in noodle basket.

Note: Dish may be made up to 1-1/2 hours ahead, but do not add cashews; add just before serving. Place mixture in oven-to-table serving dish; partially cover and reheat in preheated 3250F oven for 20 minutes. Or reheat in top of double boiler over hot water for 15 minutes, stirring occasionally.

PHOTO: Unusual presentation of chineese food in noodle basket

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MUSHROOM SNAILS

Serves 4 as an appetizer

This is one of the very few recipes that I've developed on my own. In spite of its name, it doesn't contain snails. I'd eaten escargot (snails) in France, and thought they were expensive and overrated, but loved the garlic butter and other seasonings. One day it occurred to me that those flavorings would be delicious with the mushrooms and chicken livers that I happened to have in the refrigerator. I sat down and wrote what I thought would be right, and then made the recipe exactly according to the directions that I'd written. The verdict from guests was that these mushroom snails are a showstopper, especially if you by any chance have any of the escargot serving dishes with little indentations for each snail. Since I'm guessing that you probably don't, I've suggested in the recipe that you serve the mushroom "snails" on little rounds of sauteed French bread.

1/2 cup butter or margarine, softened

2 cloves garlic, minced

4 tablespoons minced, fresh parsley

2 tablespoons snipped fresh or frozen chives

1/8 teaspoon salt or to taste

12 large mushroom caps

6 chicken livers, halved

Preheat oven to 400oF. In a small bowl combine butter with garlic, parsley, chives and salt. Fill each mushroom cap with a half chicken liver. Then, top each mushroom cap with 1/12th of the butter mixture. Bake at until filling is melted, and bubbly, about 8 minutes. Serve on 1/2 inch thick slices of French bread which have been sauteed in butter until lightly browned.

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RECIPES WITH CHICKEN PIECES

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.

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Chicken Recipes

NEW ENGLAND CHICKEN 'N' CORN CHOWDER

Serves 4-6

Chowders are thick soups which take their name from the large French pot used in soup-making called a "chaudiere." You can use fresh corn in this recipe, but I deliberately suggested frozen corn first because frozen corn can actually taste sweeter and fresher than the fresh corn you buy at the supermarket. Corn loses 50% of its sweetness in just 24 hours at room temperature, and it can take days for corn to get from the fields to the supermarket to your house. In contrast, frozen corn is rushed from the fields to the freezer in just a few hours, and once frozen, it stops losing its sweetness. Strange as it may seem, with corn, frozen can taste fresher than fresh.

1/4 pound bacon or salt pork, diced

1 cup chopped onion

1/2 cup chopped celery

4 cups chicken broth

2 cups peeled potatoes, cut in 1/2-inch cubes

1 package (10 ounces) frozen corn or kernels from 2 ears of corn

1 teaspoon salt or to taste

1/8 teaspoon ground pepper

2 cups cooked, diced chicken

1 cup (1/2-pint) heavy cream

Oyster crackers, for garnish

In large saucepan over medium-high heat, saute bacon for 3 minutes until its fat has been rendered. Add onions and celery and cook 3 minutes longer. Stir in broth and bring to a boil, whisking constantly. Add potatoes and corn, season with salt and pepper and cook 5 to 10 minutes or until tender. Stir in chicken and cream, simmer 3 minutes and serve with oyster crackers.

Variation: Shellfish Chowder

Add 1 cup chopped green pepper and 1 cup cooked crab or shrimp to soup when adding chicken.

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Fried Chicken

Basic Guide to Chicken Soup

Older, larger birds, such as the 5-7 pound roasters, make the best soups. An older bird will have developed more of the rich, intense chickeny flavor than the younger, milder-flavored broilers or Cornish hens. I've made soup from broilers and while it wasn't bad, it wasn't as good as it could be.

_Use roaster parts if you want to save time. They cook faster and are excellent when you need only a small amount of broth. The richest flavor, by the way, comes from the muscles that are exercised most, which happen to be the dark meat muscles. All parts will make satisfactory soup, but the legs, thighs and necks provide the fullest flavor.

_For clear, golden broth, do not add liver. It turns stock cloudy. And avoid a greenish cast by using only parsley stems and the white parts of leeks or scallions.

_As the stock cooks down, foam will float to the top. Skim it off, or strain it out through double cheesecloth when the stock is complete. Tie herbs and greens in cheesecloth as a "bouquet garni," so you won't inadvertently remove them during the skimming.

_Always simmer stock over low to medium heat. It's not a good idea to boil the stock for the same reason it's not a good idea to boil coffee; too much of the flavor would boil away into the air. _Leftover vegetables and those past their prime are good pureed in cream soups. When thickening such recipes with egg, prevent curdling by stirring a cup of hot soup first into egg, then back into soup. Also, be careful to keep the soup from boiling once you've added the egg.

_Most soups develop better flavor if you'll store them, covered, in the refrigerator for a day or two. To seal in the flavor while you're storing the soup, don't remove the fat that's on top. When you're ready to serve the soup you can lift the congealed fat off as a sheet. To remove the last particles of fat, place unscented paper towel on the surface. Draw towel to one side and remove.

_When freezing stock, allow 1/2- to 1-inch head room in containers so soup can expand. Freeze some in quart-sized or larger containers for use in soups. Ladle the rest into ice cube trays or muffin cups for adding to vegetables, sauces, or gravies. Freeze and then transfer frozen stock cubes to a plastic bag or freezer container and keep frozen until ready to use.

_Soup may be stored in the refrigerator two or three days or frozen for three to four months. When reheating, make sure to bring the broth to a boil. Soups enriched with eggs are, unfortunately, not good candidates for reheating; they're apt to curdle.

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Oriental Grill "KUNG FU" CUTLETS

Serves 4

When you see the sweet potatoes called for in this recipe, you might wonder, "Is there's a difference between sweet potatoes and yams?" And if there is a difference, "Does it matter?" According to sweet potato grower Tom Archibald from California, there is and it does. "The sweet potato's texture is close to an Irish potato's, while the yam's is moister and less firm and doesn't hold up as well," he says. "You can tell the difference between them because the sweet potato is light-skinned, while the yam has a bronze-colored or reddish skin."

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

2 sweet potatoes, scrubbed but not peeled

8 scallions, trimmed

1 tablespoon soy sauce

1 teaspoon sesame or vegetable oil

1/2 teaspoon ground pepper

1/2 cup tonkatsu sauce (recipe follows, or use bottled version)

Place chicken breasts between sheets of plastic wrap and pound to 1/2 inch thickness. Skip previous step if using thin sliced roaster breast. Cut sweet potatoes into 1/2-inch slices. Place chicken and potatoes in a shallow bowl with scallions, soy sauce, oil and pepper; toss well. Grill cutlets and potato slices 6 to 8 inches above medium-hot coals for 8 to 10 minutes per side or until cutlets are cooked through and potato slices tender. Grill scallions 10 minutes, turning once. Serve grilled cutlets and vegetables with tonkatsu sauce as condiment; add a favorite cole slaw as side dish.

Tonkatsu Sauce:

In small bowl, combine 1/4 cup sweet and sour sauce, 1 tablespoon soy sauce, 2 teaspoon white vinegar, and 1 teaspoon Worcestershire sauce.

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THIGH CHILI

Serves 4

This is a healthy, low-cholesterol chili.

4 roaster boneless thigh cutlets

2 tablespoons vegetable oil

1/2 cup chopped onion

1 large garlic clove, minced

1 green pepper, seeded and chopped

1 can (16-ounces) tomatoes, chopped, with liquid

1 can (16-ounces) kidney beans, drained

1 tablespoon chili powder

salt and ground pepper to taste

Tabasco, to taste

Cut chicken into bite size pieces. In a Dutch oven over medium-high heat, heat oil. Add chicken, onion, garlic and green pepper and cook, stirring until chicken loses its pink color. Add remaining ingredients and stir. Simmer, covered, over medium-low heat for 30 minutes or until chicken is tender. Adjust seasonings according to taste.

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SALISBURY CHICKEN BREASTS

Serves 6-8

The name "Salisbury," when used with steak means that the beef will be chopped or ground. This recipe has nothing to do with chopped meat; in this case "Salisbury" refers to the town on Maryland's Eastern Shore where the Perdue Farms headquarters is located.

You can prepare this a day ahead of time right up to the point of baking.

8 skinless, boneless chicken breast halves or two thin sliced boneless roaster breasts

1/2 cup flour

1-1/2 teaspoons salt or to taste

1/4 teaspoon ground pepper

1 cup bread crumbs

3/4 teaspoon minced, fresh sage or 1/4 teaspoon dried

3/4 teaspoon minced, fresh rosemary or 1/4 teaspoon dried

3/4 teaspoon minced, fresh thyme or 1/4 teaspoon dried

2 eggs

1/2 cup (1 stick) butter or margarine, melted

1/2 cup Sauterne wine

8 slices mozzarella cheese

Preheat oven to 350oF. On a sheet of wax paper, combine flour, salt and pepper. In a shallow bowl beat eggs. On a separate sheet of wax paper combine bread crumbs and seasonings. Dip chicken in flour mixture, then eggs, then crumb mixture. Roll and secure with toothpicks. Place in large shallow baking pan. Pour melted butter over chicken. Cover and bake for 20 minutes. Remove cover. Pour Sauterne over chicken. Bake, uncovered, 30 minutes more. Fold slices of cheese in half; place one on top of each roll for last 3 minutes or until cheese is melted.

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BASIC CHICKEN STOCK

Makes about 8 cups

If you need to, you can make the following substitutions for the roaster: 1 stewing hen or spent fowl (5-7 pounds); 2 fresh young chickens (2-4 pounds); or 6 pounds fresh chicken parts, preferably dark meat portions. (As I mentioned earlier, young chickens will not provide as rich a flavor as the older birds but the taste will still be good.) Cooking times for meat will vary from 3 hours for stewing hens or spent fowl, to 1-1/2 hours for 2 smaller birds to slightly less time for parts. In each case, time from beginning of simmer and return bones to stock for an additional 1/2 hour after you've removed the meat.

Chicken stock is delicious served as a simple broth with herbs, shredded or julienne vegetables, slivers of meat, or rice. It also is the base from which countless other soups are made.

1 roaster (5-7 pounds)

chicken giblets, except liver

1 large bay leaf

2 whole cloves

1 teaspoon white peppercorns

1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried

4 quarts water or enough to cover chicken generously

1 cup dry white wine, optional

2 medium onions, quartered

2 large carrots, sliced

2 ribs celery, sliced

1 leek, white part only, cleaned and sliced, optional

1 bunch fresh parsley, stems only

1 teaspoon salt or to taste

Remove giblets from roaster and discard bird-watcher thermometer, if it has one. Place roaster along with giblets in a large stockpot (8 to 10 quarts) or other large sauce pot. Wrap bay leaf, cloves, peppercorns, and thyme in cheesecloth as bouquet garni; tie closed with string. Add to stockpot along with remaining ingredients. Cover pot and simmer over medium-low heat for 2-1/2 hours or until meat is tender. Carefully skim stock from time to time with a ladle or spoon to remove fat particles and foam.

To check roaster for doneness, pull back a leg or cut into meat close to bone; it is cooked when no pink color remains in meat. Remove pieces with a slotted spoon. Cut away meat from bones and return bones to stock; simmer 30 minutes longer. (See Chapter 10: Cooking with Leftovers for uses for the cooked meat.)

Strain stock through a fine sieve. If you want, prepare in advance to this point and refrigerate or freeze. Skim off top fat before using.

To make a soup, bring as much stock as needed to a simmer. Then follow the soup recipe, adding chicken, vegetables, thickeners, seasonings, and garnishes.

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QUICK CHICKEN TETRAZZINI

Serves 2-3

This is even better after standing to let the flavors blend. Green beans and broiled tomato go nicely with this. If you have time, use a good homemade white sauce made with chicken broth and mushrooms instead of the cream of mushroom soup.

1 cup cooked, diced chicken

1 can (10-1/2-ounces) cream of mushroom soup, undiluted

1/2 cup cooked spaghetti (1/4 cup uncooked yields 1/2 cup cooked)

2 tablespoons dry sherry

1/3 cup grated Parmesan cheese

Salt and ground pepper to taste (you may not want any since the soup is fairly salty)

Preheat oven to 375oF. In a baking dish combine all ingredients and bake for about 30 minutes until hot and lightly browned.

SALADS

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CHICKEN MARENGO

Serves 3-4

Frank admires Napoleon because he was such an effective leader and motivator of men. But Frank has another reason to like the famous French general. Napoleon liked chicken so much that during his campaigns, he ate it almost every night. In 1800 when Napoleon was fighting in Italy, the supply wagons were late and his chef had to scour the countryside for whatever food he could find. The result was a chicken dish made with olive oil, mushrooms, tomato, garlic and other ingredients available from the nearby farms. Napoleon liked the dish so much that he named it "Chicken Marengo," in honor of the battlefield where he had just been fighting, and from then on ordered it served to him after every battle.

6 chicken thighs

2 teaspoons olive oil

2 cups coarsely chopped fresh plum tomatoes

1/2 cup chopped green pepper

1/4 cup finely chopped onion

2 cloves garlic, minced

2 tablespoons minced, fresh parsley

1/2 teaspoon dried oregano

1/4 teaspoon ground pepper

1/2 teaspoon salt or to taste

Remove and discard skin from thighs. In 3-quart microwave-safe utensil, combine remaining ingredients; cover with plastic wrap. Microwave at HIGH (100% power) 5 minutes, stirring twice. Arrange thighs in circular pattern on top of tomato mixture; spoon mixture over thighs. Cover with wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway through cooking time, turn thighs over; re-cover and complete cooking. Let stand, covered, 10 minutes before serving.

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REGIONAL ITALIAN COLUMBUS DAY MENU

Antipasto

*Brodo Genovese

*Chicken and Eggplant Agrodolce Siciliana

*"Rice Birds" Piedmontese in Wine and Cream Sauce

Broccoli Florets Parmigiano

Crusty Italian Bread

*Coppa Cristoforo Colombo

Cafe Espresso

*Recipe follows

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Free Recipes
Cheesecake Recipe

Best Recipes: Peanut Chicken Salad

If you enjoy Asian dishes like cashew chicken, youll enjoy the flavors in this peanut chicken salad. It has a sweet and sour tang with the addition of mandarin oranges and cider vinegar. It also has the authentic touch of crunchy chow mein noodles.

1/4 cup sugar
1/4 cup cider vinegar
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
Dash pepper
4 cups lettuce, shredded
2 cups cooked chicken, cubed
1 (15 oz.) can mandarin oranges,drained
1 celery stalk, sliced thin
1 small onion, sliced thin
1 cup chow mein noodles
1/2 cup salted peanuts, toasted

Directions

In a glass jar with a tight fitting lid, combine sugar, cider vinegar, oil, salt and pepper. Shake until well mixed.

In a large bowl, add lettuce, chicken, oranges, celery and onion. Mix in chow mein noodles and peanuts. Pour on salad dressing and mix until well coated. Serve immediately.

© Donna MondayChicken Breast Recipes
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Fiber Facts

Fiber is part of a healthy diet, discover why.

Fiber plays a very important role in a healthy diet. Fiber is found in plants, and dietary fiber the kind of fiber we eat- comes to us inside the fruits, vegetables and grains we eat.

Human provides no calories, as it cannot be digested by humans. Why is it so important then?

Fiber adds bulk to the diet. This bulk aids digestion by making food move faster through the system; not only preventing constipation but preventing the absorption of unhealthy substances as well. Fiber also protects the intestinal wall. With this function in mind, fiber helps to prevent diabetes, heart disease and diverticulosis, which sometimes develops into colon cancer.

Fiber makes you feel full faster and keeps you satisfied for longer, a priceless function when you are trying to control your weight.

DAILY RECOMMENDED AMOUNT OF FIBER

Older children, teenagers and adults should aim to have 20-35 grams fiber per day. Fresh fruit, vegetables and cereals should be introduced to younger children, but without counting grams. The amount of food young children should eat in a day doesnt allow to reach this level of fiber in their diet.

WAYS WITH FIBER

The way to ensure adequate fiber intake is to eat a variety of foods, including more fruits, vegetables, whole grains, cereals, and dried beans and peas.

If you are not having enough, add fiber to your diet gradually. Water aids the passage of fiber through the digestive system, so drink plenty of fluids. Take a few weeks to build up the amount of fiber in your diet to avoid discomfort.

When you dont peel fruits and vegetables, you are actually getting some more fiber. Cooked food may actually increase your fiber intake by decreasing the volume of the food that you eat. Eating fiber rich food is beneficial, no matter if it is cooked or raw.

HOW TO GET FIBER

There are two types of fiber: soluble and insoluble.

Soluble fiber attracts water and turns to gel during digestion, slowing it. Soluble fiber is found in oat bran, barley, nuts, seeds, beans, lentils, peas, and some fruits and vegetables. Soluble fiber has been scientifically proven to lower cholesterol, which can help prevent heart disease.

Insoluble fiber is found in foods such as wheat bran, vegetables, and whole grains. Insoluble fiber seems to speed the passage of foods through the stomach and intestines.

THE DARK SIDE OF FIBER

Eating too much fiber in a short period of time can cause bloating and cramps. This usually goes away once the natural bacteria in the digestive system get used to the increase in fiber in the diet. This is the reason to take some weeks to reach the recommended amount of fiber.

It has been mentioned that too much fiber may interfere with the absorption of minerals such as iron, zinc, magnesium, and calcium. As high fiber foods are usually also rich in minerals, this should not take your sleep away. However, consider this effect in the case of young children.

TIP

If you swallow a sharp object by accident a little piece of broken glass, for instance- eat artichokes and asparagus -bread also helps. Their bulky fiber will wrap the object helping it to go through without causing injure.

Anne Ehmer is passionate about food. Non-stop travelling between Europe and United States has somehow afforded Anne time to develop her unique skills in cooking. Her stimulating ideas and recipes are registered in her web sites http://www.all-foods-natural.com and http://www.world-food-and-wine.com.Chicken Recipe
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Menu Planning When You're Short on Time

When my wife and I were engaged, we envisioned the romantic daily routines of married life: waking up together in the morning, taking walks together and of course making and eating great food together. Of course our house would be clean, our fridge fully stocked, and our daily menus perfectly planned.

Then reality set in.

I was finishing school and had a job on top of that, and of course she was working as well. We barely had enough time together to remember we were married, not to mention go through all the planning required to have that perfectly organized home you read about in all those magazines. We struggled to decide what to eat every night, and even though we always bought a cartload of groceries every week at the supermarket, we usually ended up throwing out much of it when it spoiled.

After two years of eating out, we eventually grew tired of all the restaurants in town and decided to try cooking again. We were visiting a friend and noticed a chart on their refrigerator: they had planned out dinner menus for two weeks of meals, and they would rotate a menu every other week. Monday was pasta, Tuesday was Chinese, etc. Below the menu they listed all the ingredients they would need for the meal and that served as their shopping list. So once a week they would go through the list, check off anything they already had, and then go shopping. We found out that they were spending about half as much on food every month as we were.

So we decided to try it. We sat down and planned dinners for three weeks. We tried to make one meal from the leftover ingredients of the night before, and we usually had enough leftovers for lunch the next day. It worked wonderfully! We saved hundreds of dollars a month, and by choosing easy recipes we saved time as well.

Not too long ago I started working for a company called DVO Enterprises. They have created a cookbook software program that makes things even easier. We can drag and drop recipes into a menu and the program automatically generates a shopping list, organized by store aisle. I can then look at the leftover ingredients from a meal and get suggested recipes for them. We even imported some of our favorite cookbooks into it, and some recipes from their site that looked good. I dont buy software very often, but this one has paid for itself many times over. Its called Cookn, and is available here: http://www.dvo.com/cookbooksoftware.html

Good luck with your menu planning!

David P. Owen is a student of Economics at Brigham Young University in Provo, Utah. He is the owner and operator of CannonBooks, a library and research organization specializing in religious history and Americana. He is currently employed as a data analyst at DVO Enterprises in Alpine, Utah. (http://www.dvo.com)steak marinade
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Sweet Potato Gingerbread with Maple Pecan Butter Sauce

Sweet Potato Gingerbread with Maple Pecan Butter Sauce

2 1/2 c. all purpose flour
1 1/2 t. baking soda
1 1/2 t. ground ginger
1 t. baking powder
1 t. salt
1/2 t. ground cinnamon
1 1/4 c. packed brown sugar
1/2 c. butter softened
1 c. cooked mashed sweet potato
1/2 c. evaporated milk
1/4 c. dark molasses
2 large eggs
1 t. vanilla extract
1 recipe Maple Pecan Butter sauce (follows)

Preheat oven to 350. Grease and flour a 13x9 pan, set aside. In a
medium bowl, sift together flour, baking soda, ginger, baking powder,
salt and cinnamon. Set aside.

In a large mixing bowl, combine sugar and butter; beat with mixer at
medium speed until creamy. Add sweet potato, milk, molasses, eggs, and
vanilla, beating to mix well. Gradually add the flour mixture to sweet
potato mixture beating well until combined. Spoon batter into prepared
pan.

Bake 30-40 minutes or until wooden pick inserted into center comes out
clean. Cool in pan 10 minutes. Remove from pan and cut into 12
squares. Serve warm with sauce.

Maple Pecan Butter Sauce
1 c. maple syrup
1/2 c. butter, cut into pieces
1/4 c. sugar
1 large egg lightly beaten
1 tables. vanilla extract
1 c. pecan pieces.

In a medium saucepan, combine maple syrup, butter, sugar, and egg over
medium heat. Simmer 6 minutes whisking constantly. Remove from heat
and stir in vanilla. Just before serving stir in pecan pieces.