Hamburger Hamlet Onion Soup Fondue

Hamburger Hamlet Onion Soup Fondue

3/4 cup sweet real butter
4 to 6 large onions, thinly sliced
2 quarts beef broth
1 teaspoon seasoned chicken stock base
White pepper, to taste
Round French or sourdough bread, sliced 1-inch thick
Jack cheese slices, 1 ounce each
Garlic toast

In a large kettle, melt butter, add onions and sauté until
transparent but not browned. Add beef broth and chicken base. Cover
and simmer 2-3 hours. Remove from heat and allow to stand overnight.

The next day, remove and discard fat. Preheat and season to taste
with pepper. Meanwhile, lightly toast bread slices and top with 5-6 slices of jack
cheese. Place soup in ovenproof individual serving dishes and top
with bread slices. Place soup under broiler just until cheese bubbles
and is soft but not browned. Serve with garlic toast on the side.
Makes 12 servings.

BREAST PAILLARD

Serves 4

As you can see in the accompanying photograph, this is an attractive dish. I tried it on our indoor electric grill and thought it was worth making over and over again.

1 roaster boneless breast or 1 thin sliced boneless roaster breast

Vegetable oil

Salt and ground pepper to taste

1/4 cup butter or margarine, at room temperature

2 tablespoons snipped fresh or frozen chives

1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried

2 tablespoons minced, fresh parsley

Remove tenderloin pieces from back of breast. Place breast pieces and tenderloins between sheets of plastic wrap and pound to 1/4-inch thickness to form 6 cutlets. Skip the preceding steps if using the thin sliced roaster breast. Brush with oil and season with salt and pepper. Combine butter, chives and tarragon. Reform into a bar and freeze to harden. Grill cutlets over hot coals, rotating the chicken on the grill to form crosshatch markings and turning completely over once. Or Broil 3" from heat a few minutes on each side until lightly browned. Cut herb butter in slices. Sprinkle each slice with parsley and top with a butter slice. Serve immediately.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Chicken Recipes

Diabetic Recipes

NOODLE BASKET

1 package (8-ounces) spaghetti

Oil for deep frying

Cook spaghetti as package directs. Run cooked spaghetti under cold water; drain. Gently toss spaghetti with a little oil. Over index fingers, fold five or six spaghetti strands in half. Drape folded spaghetti over edge of 7- x 3-1/2-inch sieve, so that loops fall to outside of sieve and ends into center. Continue to place folded spaghetti (5 to 6 strands at a time) around edge of sieve. Intertwine ends of spaghetti in center to form a woven pattern that will make the noodle basket stronger and prevent spaghetti from separating during frying. Extra spaghetti can be added in center of sieve to reinforce pattern. When basket is complete, place another sieve on top to hold in place.

In large saucepan, pour enough oil to cover sieve; over medium-high heat, heat to 375oF or until a small piece of spaghetti sizzles and turns golden when placed in oil. Submerge sieves, with spaghetti between, and deep-fry until noodle basket is lightly browned; remove and drain on paper towels.

Makes 1 large basket or 3 small baskets (4 x 2-1/4)

Note: To make smaller baskets, drape spaghetti over a sieve measuring 4 x 2-1/4-inches; repeat for 3 baskets.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Asparagus in Orange Sauce

Asparagus in Orange Sauce

1-1 1/2 lbs (450-675 g) fresh asparagus, trimmed
1 orange, peeled and sectioned
1 recipe basic white sauce (see below)
1/2 cup (125 ml) chopped cashews

Steam the asparagus until it is tender but still firm, about 5
minutes. Place on a serving platter or individual dishes. Stir the
orange sections into the white sauce and spoon over the asparagus.
Sprinkle the cashews over the sauce and serve immediately.

Serves 4 to 6.

Basic White Sauce (Bechamel Sauce)
2 Tbs (30 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Melt the butter in a saucepan over moderate heat. Stir in the flour
and cook for 2 to 3 minutes, until the flour aroma is gone. Add the
milk and stir with a wire whisk over moderate heat until the sauce
comes to a boil and has thickened. Season with salt, pepper, and
nutmeg. Makes about 1 cup (250 ml.)

Chapter Four Chicken For Children

This chapter is going to be about cooking for and by kids, but I got the idea for it when I was thinking about something entirely different. I was idly wondering, "When is Frank the absolute happiest and most content?" Part of me instantly wanted to answer, "When working, of course." I believe that for him business is pleasure. If it's a busy time, he'll happily get along for weeks at a time on four hours sleep and work the rest except for meals. When it gets really busy, I've seen him get by on two hours$and still relish the work.

But there are certainly other things he enjoys. He's an avid baseball fan and the best Father's Day gift I think he ever got was tickets to go to one of the Oriole games with his son Jim and grandson Ryan. He also loves dancing (his nickname years ago used to be "twinkle toes").

Still, I think the time that he looks the most relaxed and content and generally pleased with life is when the four children and twelve grandchildren are here. They're scattered from Maine to Virginia, so we don't get them often, but when we do, it's an occasion. And it's one when I want to have food that I can count on the kids' liking.

Here are some of the principles of cooking for young children that I've learned from the Perdue home economists and from Cooperative Extension. I'm guessing that if you have kids, you know their preferences pretty well, but if you're entertaining other kids, these tips may come in handy.

_Finger foods such as chicken nuggets are always a hit. I keep a carton or two on hand for a never-fail snack food for kids$or grown-ups.

_Young children often prefer uncomplicated tastes. While some may go for elaborate sauces, it's safest to cook chicken by quickly sauteing it in your frying pan, and then have any of the grown-up's sauces available for the kids to use as an optional dip.

_Avoid highly seasoned foods for kids unless you know they're used to them.

_Frequently young children like uniform textures. Casseroles with hard and soft textures would be riskier than, say, a straightforward boned chicken breast.

_Pieces cut from a cooked Cornish hen can be a real treat for a small child. He or she eats the child-size portion, breast or leg, while the grown-ups eat regular size broiler breast or drumsticks.

_My friends in Cooperative Extension tell me that the latest scientific research suggests thinking of a balanced diet in terms of several days rather than just a rigid 24-hour period. That means that if one of the kids in your care goes on a chicken-eating jag or a peanut butter jag or a not-eating jag, don't worry; it's ok as long as in the course of several days he or she is

getting a balanced diet. Knowing this can make meal time a lot more relaxed.

Cooking with school age kids can be a lot of fun, as long as it's presented as a treat instead of a chore. You might, for a start, get them involved in planning the week's menu. I know some families who allow each child to pick the main dish for one meal a week. Older children actually get to cook their choice. My daughter-in-law, Jan Perdue, suggests getting kids to pick out meals with an ethnic or international theme so that mealtime is a time to explore other cultures as well as a time to eat.

Many of the recipes in this chapter are not only popular with kids, they're designed to be easy and fun for them to make. When your kids are trying these recipes, how about teaching them some of the food preparation tips that will be useful to them for the rest of their lives?

When I'm cooking with kids, my first concern is food safety. I explain to them that in most cases food-borne illnesses don't make you violently sick (although they can); the usual episode is more likely to be simple queasiness or a headache or feeling under the weather and not knowing quite why. To avoid these nuisance illnesses as well as the possibility of more serious ones, the number one rule is:

_Wash your hands and all utensils before and after touching any raw meat.

Here are some other food preparation tips that kids should k

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Dessert Recipes - CAKE RECIPES CRULLERS AND ECLAIRS

PLAIN TEA CAKE
Cream two level tablespoons of butter and one cup of
sugar together, add one beaten egg, one cup of milk and two cups of
flour in which three level teaspoons of baking powder have been sifted.

Bake in a sheet, and serve while fresh.


Baked Chicken

Candy Recipes - Chocolate Recipes

WELLESLEY MARSHMALLOW FUDGE

Heat two cups of granulated sugar and one cup of rich milk (cream is
better). Add two squares of Baker's Chocolate, and boil until it hardens
in cold water. Just before it is done add a small piece of butter, then
begin to stir in marshmallows, crushing and beating them with a spoon.
Continue to stir in marshmallows, after the fudge has been taken from
the fire, until half a pound has been stirred into the fudge. Cool in
sheets three-quarters of an inch thick, and cut in cubes.



Chicken Korma Recipe

SWEET POTATO BISCUITS

Makes 12 to 15

This is how I cook sweet potato biscuits for Frank, with a minimum of salt. You may prefer the biscuits with a little more salt.

1 cup drained, canned sweet potatoes

1/4 cup syrup from canned sweet potatoes

2 tablespoons vegetable shortening

1 tablespoon sugar

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt, or to taste

Preheat oven to 4250F. Grease a baking sheet. Rice or mash potatoes until smooth; place in small saucepan and stir in syrup. Cook over medium heat, stirring constantly, until just warm. Stir in shortening and sugar; mix well. In a mixing bowl, sift together flour, baking powder and salt. Stir in sweet potato mixture; mix well with wooden spoon or knead with hands for 1 minute. On floured surface, roll or pat out dough to 3/4-inch thickness. With 1-1/2 to 2-inch round biscuit cutter, cut out dough. Bake 12 to 15 minutes until golden on top and cooked through. Serve warm.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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Vegetable Recipes - Recipes for Vegetables

RAMAKINS.

Jewish Recipes

Mix together three eggs, one ounce of warmed butter, and two of fine
cheese grated, and bake in small patty pans.

Jewish Recipes



Recipes

Dessert Recipes

APRICOT ICE. ALICE FAIRFIELD.

Make syrup same as lemon ice; add one can of apricots (mashed fine),

three lemons, and juice of one orange, if wanted. Freeze same as

lemon ice.



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Mix at table and serve on hot, toasted Bent's biscuit. Take a quarter of
a pound of ripe, dark Roquefort cheese and rub with a piece of butter
the size of a walnut until smooth, adding a teaspoonful of
Worcestershire sauce and a wineglassful of sherry, with a pinch of
paprika, rubbing until it is smooth. This is best mixed in shallow bowl
or soup plate.

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Candy Recipes - Chocolate Recipes

COCOA BUNS

2 tablespoonfuls of butter,
1/3 a cup of sugar,
1 egg,
1/4 a teaspoonful of salt,
1 cup of scalded milk,
2 compressed yeast cakes softened in 1/2 a cup of warm water,
1/4 a teaspoonful of extract cinnamon,
1/2 a cup of Baker's Breakfast Cocoa,
3-1/2 to 4 cups of flour.

Mix in order given, having dough as soft as can be handled, turn onto
moulding board, roll into a square about an inch in thickness, sprinkle
on one-half cup of currants, fold the sides to meet the centre, then
each end to centre, and fold again. Roll as at first, using another
one-half cup currants, fold, roll and fold again. Place in a bowl which
is set in pan of warm water, let raise forty minutes. Shape, place in
pan, let raise until doubled in size. Bake fifteen to twenty minutes. As
you take from oven, brush the top with white of one egg beaten with
one-half cup confectioners' sugar. Let stand five minutes. Then they are
ready to serve.



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SOUFFLE Recipes - Recipes for SOUFFLES

GUERNSEY CHEESE SOUFFLE
Pin a narrow folded paper thoroughly buttered
on the inside, around six or eight ramequins and butter the ramequins
thoroughly. Melt two tablespoonfuls butter and in it cook two
tablespoonfuls of flour and a quarter teaspoonful each of salt and
paprika. When the mixture looks frothy stir in half a cup of milk and
stir until boiling. Then add four ounces grated cheese and the beaten
yolks of three eggs. Lastly fold in the stiffly whipped whites of three
eggs. Put the mixture into the ramequins letting it come up to the paper
or nearly to the top of the dishes. Set the ramequins on many folds of
paper in a dish, pour in boiling water to half fill, and let bake in a
moderate oven until the mixture is well puffed up and firm to the touch.
Remove the buttered paper, set the ramequins in place and serve at once.
A green vegetable salad seasoned with French dressing and a browned
cracker may accompany the dish.

Quotes

Jewish Recipes - Dessert Recipes

ORANGE JELLY.

Jewish Recipes

This can be made with calf's feet or without. One quart of water will
require one ounce of isinglass, simmer the isinglass in the water,
and add the peel of one lemon and one orange; when the isinglass is
dissolved, add the juice of a lemon and six fine oranges; although the
quantity must vary according to the season for them, sweeten with half
a pound of white sugar; a Seville orange is added if there should not
be much flavor in the others.

Jewish Recipes

Lemon jelly is made in the same way; the peel of a Seville orange and
of a lemon is used, with the juice of five lemons; rather more sugar
will be required with this jelly than with the former.

Jewish Recipes

Punch jelly is made in the same way. An equal quantity of brandy
and rum, with the juice of two or three lemons is mixed with the
isinglass, which is dissolved in one pint of water, the other pint of
liquid being made up by the lemon juice and spirits.

Jewish Recipes

The essence of noyeau is reckoned to give an exquisite flavor, in this
case it requires to be coloured with a few drops of cochineal.

Jewish Recipes



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Condiment Recipes - PRESERVES, PICKLES AND RELISH

WILD GRAPE BUTTER
If the wild frost grapes are used, take them after
the frost has ripened them. Stem and mash, then mix with an equal
quantity of stewed and mashed apple. Rub the mixture through a sieve,
add half as much sugar as there is pulp and cook until thick, being
careful that it does not burn. It is a good idea to set preserves and
fruit butters in the oven with the door ajar to finish cooking as there
is then much less danger of burning or spattering.

Sayings

Recipes

SCRAMBLED EGGS WITH MUSHROOMS

Pare, wash and slice half a pound of
fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in
awhile and cook ten minutes. Break and beat five or six eggs in a
saucepan, adding seasoning of salt, pepper, nutmeg and one-half ounces
of butter cut into bits. Add the mushrooms, set over the fire, stir
constantly with wooden paddle, and when eggs are thick and creamy turn
into a heated dish, garnish with toasted bread points, and serve at
once.

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Garlic Chicken Zucchini Stir Fry

Garlic Chicken Zucchini Stir Fry

1 boneless skinless chicken breast
10 cloves garlic, sliced in half lengthwise
2 teaspoons olive oil
2 medium zucchini
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup chicken broth

Cut the chicken into 1/2 inch pieces. Slice zucchini into rounds and semi-circles. Heat oil in small frying pan or wok. Add Salt and pepper chicken to taste, and add garlic. Add the rest of the ingredients and bring to a slight boil. Cook until chicken is no longer pink and zucchini is tender, but still crisp. Serve with rice or flat bread.