Sauce Recipes

LOBSTER BUTTER

Take the head and spawn of some hen lobsters, put them
in a mortar and pound, add an equal quantity of fresh butter, and pound
both together, being sure they are thoroughly mixed. Pass this through a
fine hair sieve, and the butter is then ready for use. It is very nice
for garnishing or for making sandwiches.Chicken Breast Recipes
Chicken Breast Recipes

Vegetable Recipes

POTATOES A LA MAITRE D'HOTEL

Slice cold boiled potatoes thin. Melt a
rounding tablespoonful of butter in a saucepan, add a heaping pint bowl
of the potatoes, season with salt and pepper, and heat. Now add a
teaspoon of lemon juice and the same of finely minced parsley, and serve
at once.Chicken-Rice Casserole Recipe

Vegetable Recipes

POTATO PUFFS

~No. 2

Add hot milk to cold mashed potato beat up
thoroughly. Add one or two well-beaten eggs, leaving out the yolks if
preferred whiter. Drop in spoonfuls on a buttered tin, place a piece of
butter on the top of each and bake a delicate brown or put in a pudding
dish and butter the top and bake till of a light brown on top. Fifteen
minutes in a hot oven will be sufficient.Chicken Recipes

Lunch Recipes

MINCED CABBAGE

Wash a cabbage and lay in cold water for half an hour.
With a sharp knife cut it into strips or shreds, an inch long, then drop
them into iced water. Beat a pint of cream very stiff. Drain the
cabbage, sprinkle lightly with salt, and stir it into the whipped cream,
turning and tossing until it is thoroughly coated with the white foam.
The cabbage should be tender and crisp for this dish.

Movie Reviews

Cookie Recipes

Cookie Recipes

GINGER COOKIES. MRS. JACOB HOBERMAN.

One pint of molasses, one cup of sugar, one cup of lard, one pint of

sour milk, one tablespoon of soda, one tablespoon of ginger, one

tablespoon of cinnamon, three eggs.

Leap Day jokes

Cooking Recipes

APPLE FLOAT. MRS. M. E. WRIGHT.

To one quart apples, stewed and well mashed, put whites of three eggs

(well beaten), and four heaping tablespoons of sugar; beat together

for fifteen minutes. Serve with cream.

Blog Awards

Recipes

MOLDED CEREAL WITH BANANA SURPRISE

Turn any left-over breakfast
cereal, while still hot, into cups rinsed in cold water, half filling
the cups. When cold, scoop out the centers and fill the open spaces with
sliced bananas, turn from the cups onto a buttered agate pan, fruit
downward, and set into a hot oven to become very hot. Remove with a
broad-bladed knife to cereal dishes. Serve at once with sugar and cream
or milk.Blog Awards

Chicken and Chicken Dressing Recipes

~FRIED CHICKEN

Cut up two chickens. Put a quarter of a pound of
butter, mixed with a spoonful of flour, into a saucepan with pepper,
salt, little vinegar, parsley, green onions, carrots and turnips, into a
saucepan and heat. Steep the chicken in this marinade three hours,
having dried the pieces and floured them. Fry a good brown. Garnish with
fried parsley.leap year joke

Recipes

BOILED SAMP

Soak two cupfuls over night in cold water. In the morning
wash thoroughly, cover with boiling water, and simmer gently all day. Do
not stir, as that tends to make it mushy, but shake the pot frequently.
As the water boils away add more, but not enough to make much liquid.
About a half hour before serving add a cupful rich milk, tablespoon
butter, and salt to season. Let this boil up once, and serve hot.Chicken Recipe

Salad Recipes

JELLIED CUCUMBER

Pare and slice cucumbers and cook in water to cover
until tender. Drain, season with salt, a few grains of cayenne, and to
one cup of the cooked cucumber add a level teaspoon of gelatin dissolved
in a spoonful of cold water. Stir the soaked gelatin in while the
cucumber is hot. Set into a cold place to chill and become firm. If a
large mold is used break up roughly into pieces, if small molds are
taken then unmold onto lettuce leaves and serve with mayonnaise.Free Recipes

Cookbook Recipes - Oyster Salad

To a solid pint of oysters use a dressing made as follows: Beat well two
eggs and add to them half a gill each of cream and vinegar, half
teaspoonful mustard, celery seed, salt each, one-tenth teaspoonful
cayenne, and a tablespoonful of butter. Put all in a double boiler and
cook until it all is as thick as soft custard (about six minutes),
stirring constantly. Take from the fire. Heat the oysters in their own
liquor to a boiling point then drain and add the dressing, mixing
lightly. Set away in cold place until needed.Recipes for Diabetics
Jewish Recipes

Famous Recipes

Pudding Recipes

RICE PUDDING. MRS. ELIZA DICKERSON.

Wash a small cup of rice, and put into a quart of milk; season to

taste; add one cup of raisins, and set in oven three hours before

dinner. When the mixture begins to brown on top, stir up from the

bottom, repeating this until the pudding is done. If it becomes too

dry, add more milk.

Famous Recipes
Famous Recipes

Famous Recipes

Pie Recipes

LEMON TARTS. MRS. SUSIE SEFFNER.

One cup of white sugar, one grated lemon, whites of three eggs beaten

to a froth, and butter the size of a walnut. Put on stove; let come

to a boiling heat, but not boil. Stir in whites of eggs the last

thing, and put in tart shells.

Slow Cooker Chicken Taco Soup
Recipes - World Famous Recipes

Soup Recipes

~ASPARAGUS SOUP

Take three pounds of knuckle of veal and put it to
boil in a gallon of water with a couple of bunches of asparagus, boil
for three hours, strain, and return the juice to the pot. Add another
bunch of asparagus, chopped fine, and boil for twenty minutes, mix a
tablespoonful of flour in a cup of milk and add to the soup. Season with
salt and pepper, let it come to a boil, and serve at once.Turkey Recipes
Diabetic Recipes

Lunch Recipes

~BREAD, WITH CREAM CHEESE FILLING

For this use the steamed Boston
brown bread and a potato loaf of white. Take the crust from the white
loaf, using a sharp knife. Then instead of cutting crosswise cut in thin
lengthwise pieces. Treat the brown loaf in the same way. Butter a slice
of the white bread on one side and do the same with a brown slice. Put
the two buttered sides together with a thin layer of fresh cream cheese
between. Next butter the top of the brown slice of bread, spread again
with cream cheese and lay a second slice of buttered white bread on top.
Repeat until there are five layers, having the white last. Now with a
sharp knife cut crosswise in thin slices. Sometimes the cream cheese
filling can be varied with chopped pistachio nuts or olives, or it can
be omitted entirely. In any case, it is delicate and appetizing.

Recipes for Diabetics
Pancake Day

Vegetable Recipes

BOILED CORN

Choose short, thick ears of fresh corn, remove all the
husks except the inner layer: strip that down far enough to remove the
silk and any defective grains and then replace it, and tie at the upper
end of each ear of corn. Have ready a large pot half full of boiling
water, put in the corn and boil steadily for about twenty minutes, if
the ears are large, and fifteen minutes if they are small. Remove from
the boiling water, take off the strings, and serve hot at once. If
desirable, the inner husk may be removed before serving, but this must
be done very quickly, and the ears covered with a napkin or a clean
towel to prevent the heat from escaping. Serve plenty of salt, butter
and pepper with the corn. These may be mixed by heating them together,
and serve in a gravy bowl.Chicken Recipes

BEEF, VEAL AND PORK Recipes

~MEAT PIE

Chop fine, enough of cold roast beef to make two cupfuls,
also one small onion, pare as many potatoes as desired and boil, mash
and cream as for mashed potatoes. Drain a cupful of tomato liquid free
from seeds, stir meat, onion and tomato juice together, put in a deep
dish, spread potatoes over the top and bake in a hot oven.Chicken Recipes

Recipes Tried and True

SOUP Recipes

VEGETABLE SOUP. MRS. J. S. REED.

One-fourth head cabbage, three large onions, one turnip, three large

potatoes, two tablespoons cooked beans; boil all together till tender.

Pour off all water; then add one gallon of stock. Add tomatoes, if

you like.

Recipes for Diabetics

Vegetable Recipes

RICE SERVED IN ITALIAN STYLE WITH MUSHROOM SAUCE

Steam or boil
one-half pound of rice until done, then drain. Remove meat from mushroom
sauce. Drop rice into mushroom sauce and cook about five minutes. Pour
on platter and sprinkle heavy with grated cheese.Slow Cooker Recipes

Egg Salad Sandwich - Best Egg Salad Sandwiches

Best Egg Salad Sandwiches
Chopped pimiento stuffed olives, bacon, and Dijon mustard take this sandwich to new heights.
Serve with potato chips, cherry tomatoes, and sliced deli style pickles alongside.

12 bacon slices
8 large hard boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento stuffed green olives
1/2 cup mayonnaise or Miracle Whip salad dressing*
1 TB Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes.
Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.

Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard.
Season with salt and pepper.

Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among
6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining
toast slices, mayonnaise side down. Cut sandwiches diagonally in half.

Makes 6 servings.

*Miracle Whip has 1/2 the fat of mayonnaise.


Turkey Burger Recipes

Famous Recipes

Pudding Recipes

FRUIT PUDDING. MISS ANN THOMPSON.

One egg, six even tablespoonfuls sugar, six heaping tablespoonfuls

flour, one heaping tablespoonful baking powder, milk to make batter a

little thinner than cake dough. Put fruit in baking dish; pour the

batter over it, and bake.

Fried Chicken Recipes

Carnival of the Recipes is Up!

Carnival of the Recipes is Up!

Please tell your friends about Slow Cooker Recipes.

Slow Cooker Recipes

For Slow Cooker Recipes by e-mail or in your RSS Feed Reader.

Click this link to Subscribe to Slow Cooker Recipes

Baking Recipes

Cake Recipes

GOLD CAKE. MRS. JOHN LANDON.

The yolks eight eggs, one whole egg, one-half cup of butter, one and

one-half cups of sugar, three-fourths of a cup of milk, two cups of

flour, one teaspoonful of cream tartar, and one-half teaspoonful of

soda.

Famous Recipes

Cooking Recipes

Cake Recipes

DOUGHNUTS. MRS. R. H. JOHNSON.

One cup sugar, one cup sweet milk, two eggs, butter size of a small

egg, one teaspoonful baking powder, a little salt. Mix in enough

flour to roll in your hand. Always put a piece of apple or potato in

the lard when frying doughnuts.

Community Partners
Phoenix Arizona Blog

Free Recipes

ESCALOPED POTATOES. MRS. O. W. WEEKS.

Pare and slice thin the potatoes; put a layer in your pudding pan

one-half inch deep; sprinkle salt, pepper, and bits of butter over it;

then put another layer of potatoes, and another sprinkle of salt,

pepper, and butter, until you have as many layers as you wish. Fill

in with sweet cream or milk until you can just begin to see it.

Sprinkle on top one cracker, pulverized. Bake in hot oven from

one-half to one hour.

Salad Recipes

Free Recipes

PLAIN OMELETTE. MRS. C. H. WILLIAMS.

Stir into the well beaten yolks of four eggs one-half tablespoonful of

melted butter, a little salt, one tablespoonful of flour mixed smooth

in one cup of milk; beat together well, and then stir in lightly the

whites, beaten stiff; pour into buttered skillet; cook on top stove

for ten minutes, and then place in oven to brown.

Chicken Cacciatore

Famous Recipes

Pie Recipes

CHOCOLATE PIE. MRS. ALICE KRANER.

Grate a tablespoonful of Bakers chocolate in a dish; add one

tablespoonful of flour, the yolks of two eggs, and one-half cup sugar;

beat all together; add one pint sweet milk. Bake with lower crust.

Take the whites of eggs for frosting. This will make one large pie.

Diabetic Recipes

Poulet a la Napoli

Cut and trim a chicken as for fricassee. Take the wings, drumsticks,
thighs and two pieces of the breast and steep them in cold water half an
hour. Drain and wipe dry and dust over with flour and set aside.

Take the rest of the chicken with the giblets and chop small. With water
let this simmer for two hours, making a strong broth with a little veal
(two ounces or more). Slice an onion into rings which place in the
bottom of a stewpan with an ounce of butter. To this add the meat and
giblets and a pint of white broth. Let all simmer but not boil or let
color. Over this pour common broth until covered and bring slowly to
boiling point. Add a small bouquet of herbs and simmer for an hour, then
strain. Thicken a little and then simmer in this the stalks and peelings
of a quarter of a pound of mushrooms and the chicken that was previously
prepared and dusted with flour. When done strain them and drain the
chicken. Strain the sauce and thicken with flour until it is of the
consistency of a rather thin batter.

Dip the pieces of chicken into the batter until well coated and set
aside until it is cold. Then dip the chicken into well-beaten eggs and
cover with bread crumbs. Let set and then repeat. In hot olive oil fry
the chicken until a golden brown. Serve on a napkin and garnish with
parsley and potatoes Duchesse. Cook the peeled mushrooms in the
remaining sauce before the last thickening, and serve in gravy boat to
pour over the chicken.Turkey Recipes

Recipes Tried and True

TO BOIL MEATS.

For all meats allow from fifteen to twenty minutes for each pound.

Skim well. All fresh meats are to be put into boiling water to cook;

salt meats into cold water. Keep the water constantly boiling,

otherwise the meat will absorb the water. Be sure to add boiling

water if more is needed. The more gently meat boils the more tender

it will be.

Bread Recipes

Cookbook Recipes - Snails a la Bordelaise

Put ten pounds of snails in a covered barrel and keep for ten days. Then
put in a tub with a handful of salt and a quarter of a gallon of
vinegar. Stir for twenty minutes until a foam rises, then take out and
wash thoroughly until the water runs clear. Put in a large pot a pint of
virgin olive oil, four large onions and eight cloves of garlic, all
chopped fine, and a small bunch of parsley, chopped fine. Put the pot
over the fire and when the onions are browned stir in some white wine or
Marsala and then put in the snails. Cover and let simmer for thirty-five
minutes. While cooking add a pint of meat stock, a little butter and
some anise seed. When done put in a soup tureen and serve. To remove the
snails use small wooden toothpicks.Christmas Recipes

Famous Recipes - 24 Hour Slaw

24 Hour Slaw

1 head red cabbage -- shredded
2 onions -- shredded
3/4 cup sugar
1 teaspoon celery seed
1 teaspoon sugar
1 teaspoon dry mustard
1 1/2 teaspoons salt
1 cup vinegar

Pour 3/4 cup sugar over cabbage and onion and toss.

Bring celery seeds and remaining ingredients to a boil. Pour over
cabbage and onions. Let sit for 24 hours before serving.

Fried Rice Recipe

Baking Recipes

Cake Recipes

CREAM CAKE. MRS. G. H. WRIGHT.

Two cups granulated sugar, three-fourths cup butter, one cup sweet

milk, three cups sifted flour, three teaspoons baking powder sifted in

the flour, the well beaten whites of eight eggs. Bake in three

layers.

One pint rich sweet cream, whipped with one small teacup sugar.

Flavor to taste, and put between layers.

Turkey Recipes

Drink Recipes

FLOAT. FLORENCE TURNEY.

Put two quarts of milk into a tin bucket, and place in a kettle of

boiling water. While waiting for milk to boil, take the yolks of four

eggs, beat, and add one tablespoonful of cream or milk, one cup of

coffee A sugar, two teaspoonfuls of sifted flour; beat this to a

creamy mixture. When the milk boils, take some of it, stir into the

mixture, and then slowly pour this mixture into the rest of the

boiling milk, stirring all the time. Put on the lid of the bucket;

let boil for a few minutes. Flavor with vanilla. When cool, put in

dish. Take the whites of four eggs; beat stiff; add granulated sugar;

beat quite a while. Flavor with vanilla. Spread this over the top of

the float, and on top of this put bits of jelly.

Chicken Recipes
Chicken Recipes

Free Recipes

Salad Recipes

GERMAN POTATO SALAD. MRS. BELINDA MARTIN.

After frying ham, put one-fourth cup of the hot fryings into a skillet

with one cup of good vinegar, one tablespoon of sugar; let boil a

moment. Slice hot boiled potatoes into your salad bowl; season with

pepper and salt, and one onion, chopped fine. Pour over this the hot

vinegar, and mix well. Garnish with hard boiled eggs. Early in the

spring young dandelions added to this are very nice.

Pancake Recipes

Famous Recipes

Pie Recipes

PIE CRUST. MRS. ELIZA DICKERSON.

With one cup of flour, use one tablespoonful of lard, and a little

salt; cut the lard into the flour with a knife; use just enough cold

water to stick it together; handle as little as possible. If wanted

richer, add some butter when rolling out.

Cabbage Soup Recipes

MEXICAN MICROWAVE CHICKEN CASSEROLE

Leftover Mexican Chicken Casserole

Makes a fast and delicious taco filling. Shred chicken, reheat in sauce and serve with shredded lettuce and cheese and a dollop of sour cream.

2 tablespoons butter or margarine

1 large onion, chopped (1 cup)

1 large green pepper, chopped (1 cup)

1 clove garlic, minced

1 can (14.5 ounces) tomato sauce

2 tablespoons flour

1 teaspoon salt or to taste

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground pepper

1 chicken cut in serving pieces

1 can (17-ounces) corn, drained

In 3 to 5-quart microwave-safe utensil, combine butter, onion, pepper and garlic. Cover with plastic wrap; microwave at HIGH (100% power) 3 to 5 minutes or until onion and pepper are tender. Stir in tomato sauce, flour, salt, cumin, oregano and pepper.

Place chicken pieces, bone side up with meatier portions toward outside of utensil, on top of mixture. 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 chicken pieces over; re-cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes. Remove chicken pieces to serving dish; cover. Add corn to sauce in utensil; cover with plastic wrap. Microwave at HIGH 2 minutes. To serve, pour sauce over chicken.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Cheesecake Recipe

Famous Recipes

Pudding Recipes

PRESBYTERIAN PUDDING. MRS. J. EDD THOMAS.

Stew prunes, or any small fruit, sweeten to taste, and while boiling

put in a few thin slices of white bread; when the bread is saturated

with the boiling juice, put the bread in alternate layers in a deep

dish, leaving a thick layer of fruit for the top. Put a plate over

the top, and when cool, set on ice. Serve with sugar and cream.

Whipped cream is preferable.

French Toast Recipe

CORNBREAD-STUFFED CROWN ROAST OF DRUMSTICKS

Serves 6

WITH MADEIRA SAUCE

10 roaster drumsticks

1 empty coffee can (12-16-ounces) with both ends removed and outside greased

Kitchen twine

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

Salt and ground pepper to taste

1 teaspoon ground sage

Dixie Cornbread Stuffing (recipe follows)

1/4 cup flour

2 tablespoons Madeira wine

2 cup chicken broth or water

Preheat oven to 3750F. Place coffee can in center of a round 9- or 10-inch cake pan. Arrange drumsticks around can, narrow end up. With twine, tie drumsticks securely around the can in 3 places, starting at the middle, then bottom, then top. In a small bowl, combine butter with salt, pepper, and sage; brush onto drumsticks. Roast for 1 hour, 10 minutes, basting halfway through cooking time with remaining any butter. Meanwhile, prepare Dixie Cornbread Stuffing, cover and bake in oven with roast during last 20 minutes of cooking time.

Using two spatulas, remove roast with can to a warm 12-inch platter or chop plate. Pour 1/4 cup pan juices into a small saucepan. Whisk in flour and cook over medium heat 10 minutes, stirring constantly. Add Madeira and broth; bring to a boil, whisking frequently. Season to taste with salt and pepper; strain gravy into a warm sauceboat.

To serve roast, spoon stuffing into coffee can. Carefully lift off can and gently press drumsticks against stuffing.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Cheese Soup

Recipes Tried and True

TO ROAST PORK.

Take a leg of pork, and wash clean; cut the skin in squares. Make a

dressing of bread crumbs, sage, onions, pepper and salt; moisten it

with the yolk of an egg. Put this under the skin of the knuckle, and

sprinkle a little powdered sage into the rind where it is cut. Eight

pounds will require about three hours to roast. Shoulder, loin, or

spare ribs may be roasted in the same manner.

All Famous Recipes

Valentine's Day Resources

Valentine's Day Resources

Valentine's Day Recipes

Valentine Recipes

Valentine’s Heart’s Desire Pizza

Valentine’s Cupid’s Kabobs

Valentine Heart Cupcakes

Valentine Jokes

Valentine Jokes

Valentine Jokes

Valentine's Day Jokes

Valentines Jokes

Valentine Quotes

Valentine's Day Quotes

Valentine's Day Sayings

Valentine Quotes

Valentine Quotes

Valentines Day Quotes

Valentine's Day

Recipes Tried and True

SOUP Recipes

TOMATO SOUP. MRS. HARRY TRUE.

One quart canned tomatoes, one quart of water, a few stalks of celery;

boil until soft. Return to stove, and add three-fourths of a teaspoon

of soda and allow to effervesce; then add the liquid from one quart of

oysters, one quart boiling milk and one cup of cream. Salt, butter,

and pepper to taste. Boil a few moments and serve.

Pasta Salad Recipe

CORNISH HENS WITH OYSTER STUFFING MOUNT VERNON AND SHERRIED PAN GRAVY

Serves 4

4 fresh Cornish game hens

Salt and ground pepper to taste

4 tablespoons butter or margarine, divided

6 oysters, shucked, coarsely chopped, and strained through a fine sieve or coffee filter (reserve oyster liquor)

Pinch ground mace

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

1/4 cup chopped onion

2-3 slices day-old bread, cubed

1 tablespoon fresh lemon juice

2 tablespoons dry sherry, divided

Spiced or brandied fruit for garnish (optional)

Preheat oven to 350oF. Season hens inside and out with salt and pepper.

In medium-sized skillet over medium heat, melt 2 tablespoons butter with 1/2 cup oyster liquor, mace and thyme. Add onion; cook 5 minutes until onion is tender and liquid is reduced to about 1/3 cup.

In medium-sized bowl, toss onion mixture with oysters, bread cubes, 1/4 teaspoon salt, 1/8 teaspoon pepper, lemon juice and 1 tablespoon sherry.

Spoon oyster stuffing loosely into hens. Tie legs together and fold back wings.

In a small saucepan, melt butter; combine with remaining sherry and baste hens with mixture. Roast hens, basting occasionally, about 1 hour and 15 minutes longer or until juices run clear with no hint of pink when thigh is pierced. Remove hens from roasting pan, cut strings, place on serving platter and keep warm. Pour pan juices into a heat proof measuring cup or small bowl. Skim off 2 tablespoons of clear yellow drippings that rise to the top and return to pan. Skim off any remaining yellow drippings and discard. Reserve degreased pan juices to add to gravy with broth.

If desired, serve hens garnished with spiced or brandied fruit. Serve with sherried gravy.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Food

Recipes Tried and True

Seafood Recipes

RULE FOR SELECTING FISH.

If the gills are red, the eyes full, and the whole fish firm and

stiff, they are fresh and good; if, on the contrary, the gills are

pale, the eyes sunken, the flesh flabby, they are stale.

Round Steak

Recipes Tried and True

MENUS.

PLAIN FAMILY DINNERS FOR A WEEK IN WINTER. OZELLA SEFFNER.

Sunday.

Cracker-Ball Soup. Roast Beef and Yorkshire Pudding. Creamed

Potatoes. Celery. Mince Pie. Apricot Ice Cream. Cheese. Coffee or

Chocolate.

Monday.

Cold Roast Beef. Mashed Potatoes. Cabbage Slaw. Pickles. Plain

Plum Pudding. Cheese. Tea.

Tuesday.

Tomato Soup. Leg of Mutton. Caper Sauce. Baked Potatoes. Stewed

Turnips. Apple Pudding. Coffee or Tea.

Wednesday.

Lemon Bouillon. Baked Fish, with Drawn Butter. Roast Chicken.

Potatoes. Boiled Onions. Pickles or Olives. Cottage Pudding.

Thursday.

Roast Beef Soup. Stewed Tomatoes. Mashed Potatoes. Boiled Rice.

Turnips. Troy Pudding. Egg Sauce.

Friday.

Corn Soup. Chicken Pie. French Peas. Stewed Potatoes. Cream Slaw.

Suet Pudding.

Saturday.

Boiled Corn Beef, with Vegetables. Pork and Beans. Pickles. Indian

Pudding. Cream Sauce.

Chicken Recipes

Recipes Tried and True

Fowl and Game Recipes

ROAST DUCKS AND GEESE.

Use any filling you prefer; season with sage and onion, chopped fine;

Salt and pepper. (You can use this seasoning with mashed potatoes for

a stuffing). Young ducks should roast from twenty-five to thirty

minutes; full grown ones for two hours. Baste frequently. Serve with

currant jelly, apple sauce and green peas. If the fowls are old

parboil before roasting.

Chicken Recipes Chicken Recipes Turkey Recipes

Famous Recipes

PINEAPPLE-MINTED ROASTER

Serves 8

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

Famous Recipes

COLD CHICKEN TONNATO

Serves 6-8

This is an elegant company recipe, and it works well if you make it the day before. I've made it with water-packed tuna, but oil-packed would work also.

8 chicken cutlets (about 2 pounds skinless, boneless chicken breast halves, pounded thin, or 2 thin sliced boneless roaster breasts)

1/2 cup flour, seasoned with salt and ground pepper to taste

1/2 cup (1 stick) butter or margarine

2 cans (13-ounces) tuna, drained

8 anchovies

2 cloves garlic, peeled

1 cup olive oil

4 tablespoons white vinegar

4 tablespoons light cream

2 tablespoons capers

Dip cutlets in flour to coat lightly, shake off excess. In a large skillet over medium-high heat, melt butter. Add cutlets and saute until cooked through, about 5 minutes; turn once. Drain cutlets on paper towels. Chill. In a blender or food processor, combine tuna, anchovies, garlic, oil, vinegar and light cream. Blend until pureed. Pour sauce over cold cutlets, sprinkle with capers. May be loosely covered and refrigerated overnight before serving.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Pancake Recipes
Pancake 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.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Pancake Recipes
Pancakes

Recipes Tried and True

Seafood Recipes

STEAMED OYSTERS. S. E. G.

Select large oysters; drain; put on a plate; place in the steamer over

a kettle of boiling water. About twenty minutes will cook them.

Season with pepper and salt; serve on soft buttered toast.

Pancake Recipe
Pancake Recipes

Recipes Tried and True

Seafood Recipes

OYSTERS ON TOAST. MRS. JOHN KISHLER.

Toast and butter a few slices of bread; lay them in a shallow dish.

Put the liquor from the oysters on to heat; add salt, pepper, and

thicken with a little flour. Just before this boils add the oysters.

Let it all boil up once, and pour over the toast.

Famous Recipes
Famous Recipes

Recipes Tried and True

SOUP Recipes

LEMON BOUILLON. LOUISE KRAUSE.

A DELICATE SOUP.--Take soup meat, put on to cook in cold water; boil

until very tender; season with salt. Into each soup plate slice very

fine one hard boiled egg and two or three very thin slices of lemon.

Strain the meat broth over this and serve hot, with crackers.

Famous Recipes
Fried Chicken

Pancake Recipes - Walnut-Buttermilk Pancakes

Recipe By :Diamond of California

1 cups toasted Diamond Walnut Halves for topping -- (1 to 1

1/2)

2 cups buttermilk

2 eggs -- room temperature

2 tablespoons butter -- melted

1 1/2 cups all-purpose flour

1/2 cup Diamond Finely Ground Walnuts

1/4 cup sugar

2 teaspoons baking soda

1 teaspoon salt

2 tablespoons vegetable oil for pan

Maple syrup for topping

To toast walnuts: Preheat oven to 350. Spread walnut halves on a baking

sheet or in a shallow pan. Bake, stirring once or twice, until lightly

browned and fragrant, 7 to 10 minutes. Set aside. In a medium bowl combine

buttermilk, eggs, and melted butter and whisk until smooth and blended. In a

large bowl combine flour, ground walnuts, sugar, baking soda, and salt.

Pour buttermilk mixture slowly into dry ingredients, whisking just until

blended and taking care not to overmix. Heat a skillet or griddle to medium

hot. Lightly grease the pan with oil. Spoon out batter onto griddle, using

about 1/3 cup batter per pancake. Cook 2 to 3 minutes, or until a few

bubbles form on top. Turn pancakes and cook briefly on other side until

brown. Remove cooked pancakes and keep warm in a low oven until ready to

serve. Repeat with remaining batter.

Before serving, sprinkle pancakes with toasted walnut halves. Serve with

warm maple syrup. Makes about 18 pancakes

Source:

"diamondnuts.com"

S(Formatted/Shared by):

"Robin Demers"

Copyright:

"2002-2004 Diamond of California"

Yield:

"18 pancakes"

Per Serving (excluding unknown items): 1408 Calories; 38g Fat (24.4%

calories from fat); 47g Protein; 218g Carbohydrate; 5g Dietary Fiber; 453mg

Cholesterol; 5512mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean

Meat; 2 Non-Fat Milk; 6 Fat; 3 1/2 Other Carbohydrates.

NOTES : These simple pancakes can be made in minutes if you measure out the

wet and dry ingredients separately the night before. In the morning, just

stir everything together while the griddle is heating.

Pancake Day
Pancake Day