Arizona Chicken

Arizona Chicken

4 boneless, skinless chicken breast halves

1 tablespoon dijon mustard

1 tablespoon butter

1/2 cup prepared salsa

2 tablespoons lime juice

1/4 cup chopped fresh cilantro

1. Pound each breast between sheets of plastic wrap to a uniform thickness of 1/2 inch. Spread with mustard.

2. In large skillet, melt butter over medium heat. Add chicken,and cook 3-4 minutes on each side. Stir salsa and lime juicetogether and add to skillet.

3. Simmer gently, uncovered, until chicken is cooked throughand sauce has thickened, about 6-8 minutes. Sprinkle with cilantro, if desired.

4. Serve hot with steamed rice.

"RICE BIRDS" PIEDMONTESE IN WINE AND CREAM SAUCE

Serves 6-8

8 roaster boneless thigh cutlets

Salt and ground pepper to taste

4 tablespoons butter or margarine, divided

2 tablespoons chopped onion

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

2 ounces chopped prosciutto or ham

1 cup cooked rice

4 tablespoons grated Parmesan cheese

1/2 cup (2-ounces) grated or diced Italian fontina or mozzarella cheese

2 tablespoons olive oil

1 cup chicken or beef broth

1/2 cup dry white wine

1/2 cup heavy cream

1 tablespoon minced, fresh parsley

Trim off and discard any fat and sprinkle chicken with salt and pepper. Place between 2 moistened pieces of plastic wrap; pound until about 1/4 inch thick.

In large heavy, oven-proof skillet over medium heat, melt 2 tablespoons butter. Add onion and 1/8 teaspoon rosemary; cook, stirring occasionally, 2 to 3 minutes, until tender but not brown. Stir in prosciutto; cook 1 minute longer.

In small bowl, combine onion mixture, rice, and cheeses; season with salt and pepper to taste. Place 1 heaping tablespoon rice stuffing 1 inch from end of each pounded thigh. Roll up thighs into neat "packages", folding edges in over stuffing; tie packages with kitchen string.

In same skillet over medium heat, melt remaining butter with oil. Cook Rice Birds in butter-oil on all sides until lightly browned, about 8 to 10 minutes. Cover skillet and simmer 35 minutes. Transfer "birds" to serving platter; cut strings and keep warm.

Add broth, wine, and remaining rosemary to skillet, scraping bottom to incorporate any browned bits. Stir in cream; cook over medium-high heat until sauce is thick enough to lightly coat the back of a spoon. Return birds and any juices to skillet; cover with sauce and cook briefly just until heated through.

Arrange Rice Birds and sauce on serving platter and sprinkle with parsley.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Slow Cooker Recipes

Stuffing Recipes

CHICKEN LIVER STUFFING FOR BIRDS

Chop a half pound of fat chicken
livers in small pieces and put them in a frying pan, with two finely
chopped shallots, two ounces of fat ham, also chopped thyme, grated
nutmeg, pepper, salt and a small lump of butter. Toss it about over the
fire until partly cooked. Then take it off and leave it until cold.
Pound in a mortar, then it is ready to use.

Ideas Blog

Chicken and Rice Casserole

Casserole Recipe - Chicken and Rice Casserole

1 can (10-3/4 oz.) cream of mushroom soup

1 cup water

*3/4 cup uncooked regular long grain white rice

1/4 tsp. paprika

1/4 tsp. ground black pepper

4 skinless, boneless chicken breast halves Mix soup, water, rice, paprika and black pepper in 2 quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover and bake in a preheated 375° F., oven for 45 minutes or until done.

*For creamier rice, increase water to 1-1/3 cups.

Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.

Serves: 4.

Cookbook Recipes - Creole Gumbo Soup

Take two young chickens, cut in pieces, roll in flour and fry to light
brown. Take the fried chicken, a ham bone stripped of meat for flavor, a
tablespoonful of chopped thyme, of rosemary, two bay leaves, a sprig of
tarragon and boil in four quarts of water until the meat loosens from
the bones. Slice and fry brown two large onions and add two heaping
quarts of sliced okra and one cut up pod of red pepper. Stir all over
the fire until the okra is thoroughly wilted then remove the larger
bones and let cook three quarters of an hour before serving. Half an
hour before serving add a can of tomatoes or an equal quantity of fresh
ones, and a pint of shrimps, boiled and shredded. Have a dish of well
boiled and dry rice and serve with two or three tablespoonfuls in each
soup plate.

Chicken Recipes

Dessert Recipes - CAKES, CRULLERS AND ECLAIRS

AUNT AMY'S CAKE
Take two eggs, one and one-half cups of sugar, one
cup of sour milk, one-half cup of butter, two cups of flour and one
teaspoonful of soda. Spice to taste. This is a good cake and one which
is also inexpensive in baking. Use a moderate oven and bake in loaves
rather than sheets.

Pork Tenderloin Recipe

Recipes Tried and True

Fowl and Game Recipes

POTTED PIGEONS OR BIRDS.

Pick, soak, and boil the birds with the same care as for roasting.

Make a crust as for chicken pie; lay the birds in whole, and season

with pepper, salt, bits of butter, and a little sweet marjoram; flour

them thickly; then strain the water in which they were boiled, and

fill up the vessel two-thirds full with it; cover with the crust; cut

hole in the center. Bake one hour and a half.



pork loin

ORIENTAL MARINADE

Makes about 1 cup

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

3/4 cup pineapple juice

1/4 cup soy sauce

3 tablespoons peanut or vegetable oil

2 tablespoons minced fresh ginger

1 tablespoon brown sugar

2 to 3 garlic cloves, minced

1/2 teaspoon crushed red pepper (optional)

1/2 teaspoon salt or to taste

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

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Cream Cheese Fruit Dip

Jewish Recipes - Fish Recipes - Recipes for Fish

IMPANADA.

Jewish Recipes

Cut in small pieces halibut, plaice, or soles, place them in a deep
dish in alternate layers, with slices of potatoes and dumplings made
of short-crust paste, sweetened with brown sugar, season well with
small pickles, peppers, gerkins, or West India pickles; throw over a
little water and butter warmed, and bake it thoroughly.

Jewish Recipes



Cake Recipes

Vegetable Recipes

PARSNIP FRITTERS

Peel and boil some parsnips until tender, then drain
thoroughly and mash, mixing in with them two beaten eggs, salt to taste,
and sufficient flour to bind them stiffly. Divide and mold the mixture
into small round cakes with floured hands. Put a large piece of butter
into a stewpan, place on the fire and let it boil. Then put in the cakes
and fry to a nice golden brown color. Take out and drain them, and serve
on a napkin spread over a hot dish, with a garnish of fried parsley.

Jobs

Sauce Recipes

HAM SAUCE

After a ham is nearly all used up pick the small quantity
of meat still remaining, from the bone, scrape away the uneatable parts
and trim off any rusty bits from the meat, chop the bone very small and
beat the meat almost to a paste. Put the broken bones and meat together
into a saucepan over a slow fire, pour over them one-quarter pint of
broth, and stir about one-quarter of an hour, add to it a few sweet
herbs, a seasoning of pepper and one-half pint of good beef stock. Cover
the saucepan and stir very gently until well flavored with herbs, then
strain it. A little of this added to any gravy is an improvement.

Business

Lenten Recipes

CHICKEN QUENELLES

Mix together one teacupful each of breadcrumbs and
finely pounded cooked chicken. Season highly with salt and cayenne and
bind with raw egg yolks. Mold into pieces about the size and shape of an
olive, between two spoons. Roll in egg and cracker dust and fry them, or
poach them in boiling broth or water until they float, and use them as
desired.

Quotes and Sayings

Jewish Recipes - Beef Recipes - Recipes for Beef

AN EXCELLENT RECEIPT FOR STEWING A RUMP OF BEEF.

Jewish Recipes

Chop fine a large onion, four bay leaves, and a little parsley, add to
these half an ounce of ground ginger, a tea-spoonful of salt, a blade
of mace, a little ground allspice, some lemon sliced, and some of the
peel grated; rub all these ingredients well into the meat, then place
it into a stew-pan with three parts of a cup of vinegar, a calf's-foot
cut in small pieces and a pint of water, stew gently till tender,
when the fat must be carefully skimmed off the gravy, which must be
strained and poured over the meat.

Jewish Recipes



Jokes

Cake Recipes - Dessert Recipes - Cakes

RICH PLUM CAKE.

Jewish Recipes

Beat to a cream one pound of butter, to which add the same quantity of
sifted loaf sugar and of fine flour, the whites of ten eggs beaten to
a froth, and the yolks of the same also beaten till quite smooth
and thin, and half a nutmeg grated; lastly, work in one pound of
well-washed currants, half a pound of mixed candied peels, cut small,
and a glass of brandy; bake for two hours.

Jewish Recipes



Quotes

Vegetable Recipes

DEVILED MUSHROOMS

Cut off the stalks even with the head and peel and
trim the mushrooms neatly. Brush them over inside with a paste brush
dipped in warm butter, and season with salt and pepper, and a small
quantity of cayenne pepper. Put them on a gridiron and broil over a
clear fire. When cooked put the mushrooms on a hot dish, and serve.

Quotes and Sayings

Famous Recipes

Pie Recipes

LEMON PIE. MRS. G. M. BEICHER.

For one pie, take one lemon, one cup of sugar, yolks of two eggs, one

cup of water, and two heaping tablespoons of flour. After the pie is

baked, beat the whites of the eggs with one tablespoon of sugar;

spread over pie, and brown in oven.



Rip's BAD Ride

LIGHTER CHICKEN ENCHILADAS

LIGHTER CHICKEN ENCHILADAS

INGREDIENTS:
1 pound boneless skinless chicken breast, poached
2 14 oz. cans cream of mushroom soup
1 onion, chopped
1 green chili, diced
1 12 oz. can evaporated skim milk
8 ounces lowfat cheddar cheese
1 package corn tortilla
1 cup lowfat monterey jack cheese

DIRECTIONS:
Preheat oven to 350 degrees. Shred poached chicken and setaside. Heat rest of ingredients (except cheese and tortillas) in saucepan and set aside. Spray 9 13 pan with cooking spray. Heat corn tortilla. Place chicken and sauce down middle. Roll and place in pan. Pour remaining sauce over top of enchiladas and top with cheese. Bake until bubbling and lightly brown.

Yield: 8 servings