Pizza

Related articles
• Pizza FREDERICK Maryland
• US furniture shops.
• Pizza Shack PORTAGE Indiana

Water
5 teaspoons cornstarch
2 tablespoons red currant jelly (optional)
1 tablespoon butter or margarine
Salt and ground pepper to taste
Place breast, skin side down, on microwave-safe roasting
utensil. Cover with wax paper; microwave at HIGH (100%
power) 5 minutes. Reduce power to MEDIUM HIGH (70% power)
and cook 12 minutes per pound. Halfway through cooking
time, turn breast, skin side up; brush with drippings in
utensil. 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 breast is cut near bone.
Drain cherries, reserving syrup in a 4-cup glass container.
Place cherries and red wine in small bowl. Add enough
water to cherry syrup to measure 1 cup. Stir in
cornstarch, mixing until well blended. Microwave at HIGH 3
minutes, stirring twice. Stir cherries with wine into
thickened syrup. Continue cooking at HIGH 1 to 2 minutes
or until mixture thickens and boils for 1 minute. Add
jelly, if desir
ed, and butter; stir until smooth.
To serve, slice chicken and place on warm platter. Spoon
some of cherry sauce over chicken slices; pass remaining
sauce.
CHICKEN A LA NANCYServes 4
Unlike me, Frank does not enjoy puttering around in the
kitchen. He loves the results, but cooking is not his
favorite way to spend his free time. (Hed be more apt to
watch a game on TV or visit with friends.) When he does
cook, I can almost guarantee that it will be something
quick and carefree. But there is one exception, and its
this recipe. Ive never dared ask just who Nancy is, but
Frank once won a cooking contest using her recipe, so hes
been fond of it ever since.
He says to point out that the cooked lemon with rind does
remain as a part of the food. It adds an unusual taste and
texture. If you dont like a strong lemony flavor, you
might start by using half the lemon that the recipe calls
for. Thats what I do when I make this recipe.
4 skinless, boneless chicken breast halves or 1 thin sliced
boneless roaster breast
1 tablespoon vegetable oil
1 clove garlic, minced
1/2 lemon with peel, very thinly sliced
1/2 pound fresh mushrooms, sliced
1/4 cup dry white wine
1 tablespoon flour
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
1/4 teaspoon dried oregano
1 can (14-ounces) water-packed whole artichoke hearts,
drained and quartered
Place chicken breasts between sheets of plastic wrap.
Pound to 1/4 inch thickness and cut into 2 inch squares. If
using thin sliced boneless Roaster breast, skip the
pounding and simply cut into 2 inch squares.
Frying Pan Method:
In a large skillet over medium heat, hat oil. Add garlic
and saute until soft. Add lemon and mushrooms and saute 1
to 2 minutes. Add all other ingredients except artichokes.
Fry, stirring frequently, approximately 15 minutes or until
chicken is cooked through. Add artichokes and heat.
aMicrowave Method:
In 3-quart microwave-safe round dish, combine oil,
mushrooms, lemon slices and garlic; cover with plastic
wrap. Microwave at HIGH (100% power) 3 minutes, stirring
once. In a 1-cup glass measuring cup, combine wine and
flour; stir into mushroom mixture.
Arrange chicken pieces on top of mushroom mixture and cover
with wax paper. Microwave at MEDIUM-HIGH (70% power) 6
minutes per pound, stirring mixture 3 times. Sprinkle with
salt, pepper and oregano. Stir in artichoke quarters; re-
cover and microwave at HIGH 2 minutes. Let stand, covered,
5 minutes.
CHICKEN THIGHS PARMESANServes 3-4
The Dijon mustard called for in this recipe is quite sharp
before its cooked. After heating in the microwave, youll
find that it loses much of its sharpness and leaves behind
a subtle spicy flavor. Yellow mustard wont produce the
same effect.
6 chicken thighs
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup melted butter or margarine
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
Remove skin from thighs. On wax paper, combine bread
crumbs and Parmesan cheese. In shallow dish, combine
butter, mustard and Worcestershire sauce. Brush thighs
with butter mixture and then roll in crumbs to lightly coat
both sides. Reserve remaining butter mixture and crumbs.
Arrange thighs in circular pattern on microwave-safe
roasting utensil; cover with wax paper. Microwave at
MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway
through cooking time, turn thighs over; spoon on remaining
butter mixture and sprinkle with remaining crumb mixture.
Cover with a double thickness of paper towels. Complete
cooking; remove paper towels during last 2 minutes cooking
time. Let stand, uncovered, 2 minutes before serving.
CHICKEN WITH MANGO SAUCEServes 6
Mangos, which are rich in vitamins A and C, make a
delicious, colorful and unusual sauce for a roaster breast.

Related articles
• Pizza Shack PORTAGE Indiana
• US retail carparts.

In a large glass bowl, layer ingredients in the order
given. Refrigerate for 24 hours to develop flavors.
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.
SPICY CORNISH HEN TIDBITSServes 2
This is another of the recipes included in the Perdue
Cornish Hen packages that people have requested from Frank
dozens and dozens of times over the years. Im including
the recipe exactly as it originally appeared, but you may
want to substitute fresh garlic (1 clove), fresh onion (1
tablespoon, finely chopped), and fresh celery (2
tablespoons, finely chopped), for the garlic powder, onion
salt, and celery salt. If you make these substitutions, be
sure to add salt to taste afterwards.
2 fresh Cornish game hens
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon celery salt
1/4 teaspoon lemon pepper or black pepper
1 cup vegetable oil or as needed
1 cup bottled garlic cheese dressing
Cut hens into serving pieces. Combine dry spices and toss
hens in spices to coat evenly. Heat oil in large skillet
over medium heat and fry Cornish pieces about 8 minutes on
each side until tender and golden. Remove and drain on
paper towels. Arrange on a serving dish. Cover and
refrigerate overnight. To serve, dip Cornish pieces into
bottled dressing. Serve at room temperature.
CHAPTER EIGHT
CHICKEN FOR HOLIDAYS
If we were back in the 1920s right now, and you were
planning a holiday meal, it would almost certainly not
include chicken$unless you were either lucky or rich.
Having chicken for holidays happens all the time today, but
back then, chicken on the menu was either a sign of
affluence or that you lived on a farm and had your own
chickens. When Herbert Hoover was using “a chicken in
every pot” as a campaign slogan back in the late 1920s,
chicken was such a rare and expensive treat that people
thought Hoovers promise was about as realistic as
promising them pie in the sky. Few people believed that
anyone could deliver on that promise.
All this changed because of a fortunate accident that
happened near where Frank grew up on the Eastern Shore of
Maryland. In 1923, when Mrs. Wilmer Steele, of nearby
Sussex County, was ordering baby chicks for her laying
flock, someone processing the order got a zero wrong.
Instead of the 50 chicks she was counting on, Mrs. Steele
received 500 baby chicks. She found herself faced with the
twin problems of first, the expense of feeding so many
birds, and second, the hassle of trying to sell more eggs
than the market in Sussex County could possibly absorb.
The solution she came up with changed the eating
patterns not just of Sussex County, but of most of the
world as well. It also had a lot to do with Franks future
career. Up until then, chicken production was no more than
an adjunct to egg production and when someone had chicken
to eat, it was most likely a “spent hen,” a tough old bird
which no longer laid a sufficient number of eggs to pay her
feed costs. Mrs. Steele transformed all this by deciding
to sell all her extra baby chicks for meat when they were
only a few months old and hadnt yet cost her too much in
feed.
The young and tender meat from these birds made them
an instant success. Consumers loved them, and Mrs. Steele
discovered that raising chickens entirely for meat rather
than for producing eggs, was a lucrative business.
Other egg producers, including Frank and his father,
Arthur W. Perdue, eventually switched over to growing
chickens for meat rather than for eggs. Progressive
farmers like the Perdues were soon breeding their chickens
for larger size, faster growth, and better conversion of
feed to meat$something no one had thought about when
chickens were grown only for egg production. As a result of
this specialization, the poultrymen were able to bring the
cost of chicken down far enough so that it became
affordable for everyone.

Related articles
• hooters buffalo chicken wings
• US clock appraising.

Its relatively simple to judge the temperature of a
charcoal fire. To do this, hold your hand, palm side down,
at cooking height:
HOT - You can hold your hand over the coals for only 2
seconds.
MEDIUM-HOT - You can hold your hand over the coals 3
to 4 seconds.
MEDIUM - You can hold your hand over the coals 4 to 5
seconds.
_Be patient. If the fire hasnt cooled down
adequately, do not be tempted to put your chicken on to
cook - unless you like “blackened bird” a lot more than I
do.
_If youre dieting and want to remove the chickens
skin, do so after cooking, not before. Without some kind
of covering, the chicken will dry out and toughen before it
finishes cooking.
_Turn chicken frequently, about every 5 minutes to
insure even doneness and to prevent blistering.
_If flare-ups occur, remove the food for a few moments
and sprinkle water lightly over the flames, or smother them
by covering the grill. A friend of mine who works for a
volunteer fire department keeps a laundry squirt bottle
handy for flare-ups.
_To increase the heat, you can push coals together,
add more coals or lower the grilling surface, or fan the
fire and tap the ashes from the coals.
_To decrease heat, raise the cooking grid or sprinkle
coals with a little water.
_Cook white-meat poultry until juices run clear and
the meat reaches an internal temperature of 170o to 175oF
and dark meat to 180o to 185oF on a meat thermometer.
_Grill smaller poultry parts and Cornish game hens
directly over a single layer of coals on an open grill or
hibachi.
_Grill whole birds and larger parts using the indirect
method in a covered grill. Place a drip pan beneath the
bird; the pan should be slightly larger than the bird. Fill
the pan halfway with water, and surround it with a double
layer of coals to provide longer, slower, oven-like
cooking. Add extra coals to the outer edge of the fire as
needed to extend grilling.
_To reduce the chance of overbrowning, apply tomato-
based sauces or those containing sugar or other sweeteners
only during last 20 to 30 minutes of grilling.
_To make breast quarters grill more quickly and
evenly, cut through the wing joint to break it and bring
the wing closer to the grill.
_Chicken should be well-done. If you dont want to
take the usual time it takes, cook your chicken partially
in the microwave and then finish it on the grill.
_The basic guidelines for timing chicken on the grill
are:

Related articles
• clocks.
• clocks.

Bordeaux; and there are little stores of brandies of wondrous age, most
of which were already in the cellars when the battle of Waterloo was
fought.
From a gourmets point of view the great interest in the restaurant will
lie, if he wishes to give a large dinner, in the Grand Seize or one of
the other private rooms; if he is going to dine alone, or is going to
take his wife out to dinner, in the triangular room on the ground floor
with its curtains of lace, its white walls, its mirrors and its little
gilt tripod in the centre of the floor. Dugleré was the _chef_ who,
above all others, made history at the Anglais, and the present
proprietor, M. Burdel, was one of his pupils; and therefore the cookery
of Dugleré is the cookery still of the Anglais. _Potage Germiny_ is
claimed by the Café Anglais as a dish invented by the house, but the
Maison dOr across the way also laid claim to it, and told an anecdote
of its creation–how it was invented by Casimir for the Marquis de
St-George. The various fish _à la Dugleré_ there can be no question
concerning, the _Barbue Dugleré_ being the most celebrated; and the
_Poularde Albufera_ and the _Filet de Sole Mornay_ (which was also
claimed by the Grand Vefour) are both specialities of the house. You can
order as expensive a dinner as you will for a great feast at the
Anglais, and you can eat rich dishes if you desire it; but there is no
reason that you should not dine there very well, and as cheaply as you
can expect to get good material, good cooking, and good attendance
anywhere in the world. The “dishes of the day” are always excellent,
and I have dined off a plate of soup, a pint of Bordeaux, and some
slices of a _gigot de sept heures_–one of the greatest achievements of
cookery–for a very few francs. I always find that I can dine amply, and
on food that even a German doctor could not object to, for less than a
louis. For instance, a dinner at the Anglais of half-a-dozen Ostende

Related articles
• Pork and Peach Stir Fry
• jewel clocks.

Dip pieces in flour to coat lightly, shake off excess. In
a large skillet over medium-high heat, melt butter. Add
scaloppine and saute until lightly browned on both sides.
Add lemon juice and broth to pan and cook 3 to 4 minutes
more, turning scaloppine frequently in sauce until cooked
through. Garnish with lemon slices and parsley.
CHINESE FRIED NOODLE CAKE WITH CHICKEN TOPPING
Theresa Kreinen, who developed many of the low fat, low
calorie recipes for Perdue, says that her favorite show
stopper recipe is this Chinese Noodle Cake recipe. “I
remembered that many years ago when I was working for a
Chinese spice company, I saw a similar recipe and thought
that if I took the salt and fat out of the recipe and used
far less oil, that it might still be tasty.” She tried
her health-conscious version of the classical Chinese dish,
and ended up with something that is clearly a show stopper.
CHINESE FRIED NOODLE CAKEMakes 2 noodle cakes
In large sauce pot over high heat, bring 3 quarts of water
to a boil. Add 6 ounces dried fine egg noodles; cook in
boiling water 3 minutes; drain. Rinse with cold water;
drain well. In large bowl, toss noodles with 2 teaspoons
vegetable oil to prevent sticking. In 12-inch skillet over
medium-high heat, heat 2 tablespoons vegetable oil. Add
half noodles, flattening to form cake. Cook 5 minutes or
until bottom is golden brown. Loosen edges. Invert onto
large round platter. Slide noodle cake back into skillet.
Cook 5 minutes longer or until second side is golden brown.
Invert onto large round platter. Repeat procedure with
remaining noodles.
CHICKEN TOPPINGMakes 6 servings
1 roaster boneless breast
2 tablespoons vegetable oil
2 medium onions, cut in thin wedges
2 tablespoons minced ginger root
2 cloves garlic, minced
3 cups torn spinach
1-1/2 cups chicken broth
1 cup sliced mushrooms
1 sweet red pepper, cut in thin strips (1 cup)
1 can (8-ounces) bamboo shoots, drained and cut in julienne
strips
2 tablespoons soy sauce
1/8 teaspoon crushed dried red pepper
2 tablespoons cornstarch
2 tablespoons dry sherry
Remove visible fat from breast meat and cut into thin
strips. In a wok or large skillet, over medium-high heat,
heat oil. Add onion, ginger and garlic; stir fry 1 minute.
Add chicken; stir fry 2 minutes, or until chicken turns
white. Add spinach, broth, mushrooms, red pepper strips,
bamboo shoots, soy sauce and crushed red pepper. Cook 5
minutes or until chicken and vegetables are tender,
stirring frequently. In a cup, blend cornstarch and sherry
until smooth; stir into wok. Over medium heat, bring to a
boil; boil 1 minute, stirring constantly. To serve, spoon
chicken mixture over Chinese Fried Noodle Cake.
FILLO WRAPPED CHICKEN
Deanna Doyel, a Californian, brought these to a pot luck at
my house, and since they were far and away the most popular
food at the party that night, I thought you might enjoy
knowing about them. Theyre tender, flaky, delicious, and
they look good. You might garnish the plate with some
parsley or watercress. Ive served them here to a
gathering of 50 of the Perdue marketing men and women, but
for variation, I cut the chicken into bite size pieces and
wrapped them individually to form cocktail-size morsels.
To make this successfully, be sure to keep the pastry
sheets from drying out or theyll get brittle and
impossible to fold. Work with only one sheet at a time and
keep the others covered with a sheet of waxed paper and
topped with a damp tea towel.
WRAPPED CHICKENServes 6
1 cup mayonnaise
1 cup chopped scallions
2 tablespoons minced fresh parsley
3 cloves garlic, minced, divided
1/2 teaspoon fresh lemon juice
Pinch salt
Pinch ground pepper
1 cup butter or margarine, divided
12 sheets fillo pastry (available in most quality
supermarkets)
6 skinless, boneless chicken breast halves
Grated Parmesan cheese
In a shallow dish combine mayonnaise, scallions, parsley,
half of garlic, lemon juice, salt and pepper. In a small
saucepan over medium heat melt butter with remaining
garlic. Brush one pastry sheet with melted garlic butter,
top with second sheet and brush again. Dip chicken breast
in mixed ingredients turning to coat thoroughly. Place
chicken diagonally on one corner of pastry sheets, then
roll while folding in sides to make a neat rectangular
package. Brush top of wrapped chicken with butter and top
lightly with Parmesan cheese. Preheat oven to 350oF. Place
wrapped breasts in a baking dish and bake for about 35
minutes. Theyre a golden brown when done.

Related articles
• frangelico cheesecake
• Luigis Pizza AURORA Illinois
• clocks.
• Mannys Pizza PALMYRA New Jersey

Perhaps his inspiration came from cone-shaped Cheshire in old England,
also called Pineapple cheese, combined with the hanging up of
Provolones in Italy that leaves the looser pattern of the four
sustaining strings.
Sage, Vermont Sage and Vermont State
The story of Sage cheese, or green cheese as it was called originally,
shows the several phases most cheeses have gone through, from their
simple, honest beginnings to commercialization, and sometimes back to
the real thing.
The English _Encyclopedia of Practical Cookery_ has an early Sage
recipe:
This is a species of cream cheese made by adding sage leaves and
greening to the milk. A very good receipt for it is given thus:
Bruise the tops of fresh young red sage leaves with an equal
quantity of spinach leaves and squeeze out the juice. Add this to
the extract of rennet and stir into the milk as much as your
taste may deem sufficient. Break the curd when it comes, salt it,
fill the vat high with it, press for a few hours, and then turn
the cheese every day.
_Fancy Cheese in America, lay_ Charles A. Publow, records the
commercialization of the cheese mentioned above, a century or two
later, in 1910:
Sage cheese is another modified form of the Cheddar variety. Its
distinguishing features are a mottled green color and a sage
flavor. The usual method of manufacture is as follows: One-third
of the total amount of milk is placed in a vat by itself and
colored green by the addition of eight to twelve ounces of
commercial sage color to each 1,000 pounds of milk. If green corn
leaves (unavailable in England) or other substances are used for
coloring, the amounts will vary accordingly. The milk is then
made up by the regular Cheddar method, as is also the remaining
two-thirds, in a separate vat. At the time of removing the whey
the green and white curds are mixed. Some prefer, however, to mix
the curds at the time of milling, as a more distinct color is
secured. After milling, the sage extract flavoring is sprayed
over the curd with an atomizer. The curd is then salted and
pressed into the regular Cheddar shapes and sizes.

Related articles
• US sporting goods manufacturers.
• Kwik-Korner Pizza SAINT CLAIR Missouri
• Pear-Ginger Muffins

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.
CHEESY MICROWAVE THIGHSServes 4
Chicken thighs and drumsticks are fairly uniform in size,
making them an ideal choice for quick cooking in the
microwave.
6 chicken thighs
4 tablespoons butter or margarine, divided
1 cup finely chopped onion
2 tablespoons flour
1/2 teaspoon salt or to taste
1 cup milk
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
2 tablespoons white wine
Pinch freshly grated or ground nutmeg
Minced, fresh parsley (optional)
Remove and discard skin from thighs. In a 12 x 8-inch
microwave-safe utensil, combine 2 tablespoons butter and
onion. Microwave at HIGH (100% power) 5 minutes. Arrange
thighs in a circular pattern on top of onions. Cover with
wax paper; microwave at MEDIUM-HIGH (70% power) 10 minutes
per pound. Halfway through cooking time, turn thighs over;
re-cover with wax paper and microwave remaining time. Let
stand, covered, 10 minutes.
Place remaining butter in 4-cup glass container; microwave
at HIGH 30 to 50 seconds. Blend in flour and salt;
gradually stir in milk, mixing well. Microwave at HIGH 3
to 5 minutes, stirring frequently, until mixture boils and
thickens. Add cheeses, wine and nutmeg; stir until cheese
is melted. Pour sauce over chicken thighs; cover with wax
paper. Microwave at MEDIUM-HIGH 2 to 3 minutes or until
heated through. Garnish with parsley if desired.
CHICKEN MARENGOServes 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

Related articles
• US clocks repair.
• US clocks.
• US furniture assembly.

Frank. If a chickens been around too long you can smell
it, and if you cant detect it at room temperature, you
probably can as it cooks, since rancidity is more obvious
at higher temperatures. Rancidity can occur without
bacteria if the freezer where the meat was stored wasnt
cold enough or if the product was kept there for a very
long time, such as more than six months for uncooked
chicken, or more than three months for cooked chicken. (By
the way, I dont like to focus on this unpleasant stuff,
but I do want you to get your moneys worth when youre
buying chicken.)
Are chickens given hormones?
Never. I remember when I lived on the West Coast,
there was a small company that advertised that its
chickens were grown without hormones. I thought this was
unethical, because it implied that other chickens were
grown with hormones. The fact is none are.
Can I cook frozen chicken, or do I have to let it defrost
first?
In a pinch, go ahead, but allow extra cooking time.
For the best texture and tenderness, however, youre better
off starting from refrigerator temperatures; you can be
more sure of getting an evenly cooked product.
How long can I keep chicken at room temperature?
From the point of view of food safety, youre taking a
risk if you leave it outside the refrigerator for more than
two hours. Unfortunately, bacteria grow and multiply at
temperatures between 40 degrees and 140 degrees, and they
flourish at room temperature. To avoid food borne illness,
all foods of animal origin should be kept either hotter
than 140 degrees or colder than 40 degrees. If you know
you wont be returning home directly after shopping, bring
along an insulated bag or box to keep cold foods cold until
you can get them into the refrigerator.
Do I need to rinse chicken before cooking?
Advice on this has varied over the years, including
the advice Frank gives. The latest research shows that
from a health point of view, washing is not necessary. Any
microbes that youd wash off will be entirely destroyed by
heat when you cook the meat. Its actually far more
important to wash your hands, your cutting board, and your
utensils since they wont be sterilized by cooking.
How do I get the best flavor?
That depends on whether youre after a mild and
delicate flavor, or a strong and robust flavor. The younger
the bird, the milder the flavor. A game hen, which is five
weeks old, will have the mildest flavor of all. A broiler,
at seven weeks, will still have a quite mild and delicate
flavor; a roaster, on the other hand, is usually about five
weeks older than a broiler and it will have a much more
pronounced “chickeny” flavor. (Frank and I enjoy chicken
at all ages, but if we had to choose on flavor alone, wed
most often go for the roasters.) For a really strong,
chickeny flavor, see if you can find fowl or spent hens or
stewing hens. These birds are around 18 months old, which
means theyre going to be quite tough, but if you use them
in soups or stews, theyll add an excellent flavor.
Ive had chicken in the freezer for a year. Is it still
edible?

Related articles
• clocks.
• open range shoofly pie
• sporting goods manufacturers.
• clocks.

In large skillet over medium-high heat, melt remaining
butter. Saute scallions and celery in butter for 3
minutes. Whisk in flour and cook 3 minutes. Add broth and
remaining 3/4 cup cream and heat to boiling, whisking
constantly. Stir in chicken, thyme, 1 teaspoon salt or to
taste, and 1/8 teaspoon pepper.
Spread chicken mixture on bottom of prepared pie plate.
Pipe 4 potatoes rings on top of pie or spread potatoes over
filling and make four depressions with the back of a spoon.
Bake 15 minutes. Remove from oven and carefully break eggs
into rings or depressions. Sprinkle with salt and pepper,
if desired, and return to oven for 15 minutes or until eggs
are set to desired doneness. Garnish with parsley and
serve immediately.
CHICKEN PIEServes 4
In contrast to the recipe above for Chicken Hash Pie, this
may be one of the easiest chicken pie recipes there is.
Sprinkle grated Cheddar cheese over the biscuits when you
want something different.
2 cups cooked chicken, cut in chunks
2 cans (10-1/2-ounces each) cream of mushroom soup,
undiluted
1/2 cup uncooked frozen peas
2 raw carrots, sliced
2 tablespoons finely chopped onion or 1 teaspoon instant
minced onion
1 tube (7 and 1/2 ounces) prepared biscuits
Preheat oven to 350oF. Mix all ingredients except biscuits
in baking dish. Cover with foil and bake 1 hour. Remove
foil. Place biscuits on top of mixture. Bake, uncovered,
12 minutes longer or until biscuits are brown.
CHICKEN TAMALE PIE (Mexican) Serves 8-10
Dont be alarmed if the cornmeal mixture gets lumpy$just
keep stirring and cooking and the mixture will become
consistently thick.
4 tablespoons butter or margarine, divided
1 cup chopped onion
1 clove garlic, minced
2 cups cooked chicken, cut in cubes
1 can (12-ounces) tomato puree
1 tablespoon chili powder
1 cup pitted and chopped ripe olives
1/2 teaspoon ground coriander seed
3 teaspoons salt, divided
1/2 teaspoon ground pepper
6 cups chicken broth, divided
2 cups cornmeal
In a large skillet over medium heat, melt 1 tablespoon
butter. Add onion and garlic and saute for 1 minute. Add
chicken, tomato puree, chili powder, olives, coriander, 1
teaspoon of the salt, pepper and 1/2 cup chicken broth.

The Alcazar has a restaurant somewhat similar to that of the
Ambassadeurs.
Chevillards, at the Rond Point des Champs Elysées, is not an
out-of-doors restaurant, but it is a favourite place to breakfast at on
the way out to the races. The cooking is good. Sometimes the restaurant
is crowded, and it is as well to secure a table in advance.
There are half-a-dozen cafés, farms where milk is sold, and other
refreshment places in the Bois; but the two restaurants which the
travelling gourmet is likely to dine at are the Pavillion dArmenonville
and the Château de Madrid. The first is very “smart,” and the glass
shelter which runs round the little house is filled on a summer night
with men, all in dress-clothes, and ladies in flowered or feathered
hats. The world and the half-world dine at adjacent tables, and neither
section of Paris objects. The tables are decorated with flowers, and two
bands, which play alternately, make music so softly that it does not
interfere with conversation. The cooking is good, and the prices are
rather high. There are tables under the trees surrounding the building,
and some people dine at these; but “all Paris” seems to prefer to be
squeezed into the least possible space under the glass verandah.
At the Château de Madrid the tables are set under the trees in the
courtyard of the building, and the effect of the dimly seen buildings,
the dark foliage, and the lights is very striking. The Madrid has always
been an expensive place to dine at, but its reputation for cookery is
good. Last year I dined at the Château one hot summers night and found
there M. Aubanel, who had left his little hotel at Monte Carlo, during
the great heats, to take temporary command at the Madrid, striving to
serve a great crowd of diners with an insufficient staff of waiters. I
trust that the proprietors have made better arrangements since to meet
any sudden inrush of guests. The Madrid has a capital cellar of wine.
On a race-morning I have eaten a little breakfast, well enough served,
at the restaurant of the Café de la Cascade.
Supping-Places
The fickle Parisian crowd changes its supping-places without any
apparent cause. A few hundred francs spent in gilding a ceiling, a
quarrel between two damsels in gigantic hats as to which of them ordered
a particular table to be reserved, and the whole cloud of butterflies
rises to settle elsewhere. Juliens, Sylvains, La Rues, the Café de La
Paix, Maires, Paillards all had their time when there was not a vacant
seat in their rooms at 1 A.M. Durands, in the summer of 92, was the
society supping-place. At the Café de Paris, where M. Mourier, a former
_maître-dhôtel_ of Maires reigns, the British matron and the
travelling American gaze at the _haute cocotterie_–who patronise the
right fork of the room as you enter. At Maxims, any gentleman may
conduct the band if he wishes to, and the tables are often cleared away
and a little impromptu dance organised. At the Café Américain, the
profession of the ladies who frequent it at supper-time is a little too
obvious. You should take your wife to Durands. She will insist on going
to the Café de Paris. You should not take her to Maxims, and you cannot
take her to the Américain. Of course, the supping-places I have
enumerated are but a few of the many, for there is no Early Closing Act
in France, every restaurant in Paris keeps open till 2 A.M., and some
later, and supper is to be had at all of them. Personally, I am never
happier at supper-time than when I am sitting in the back room at the
Taverne Pousset picking crayfish out of a wooden bowl where they swim
in savoury liquid, pulling them to pieces, and eating them as they were
eaten before forks and spoons put fingers out of fashion. The Restaurant
des Fleurs, the newest of the Parisian restaurants, in the Rue
St-Honoré, is making a bid with its decoration in the “new art” style to
capture those who sup.
Miscellaneous
Since Cubat in dudgeon gave up his restaurant in the Avenue of the
Champs Elysées, there has been no prominent foreign restaurant in Paris.
Cubat, whose restaurant in St. Petersburg is so well known, brought
Russian cookery to Paris; but though the Parisians are fond enough of
cheering for the Dual Alliance, they did not dip into their pockets to
keep the Russian restaurant in existence. An expensive German
restaurant, a relic of the last exhibition, showed its lights just off
the great boulevards, but after a time disappeared. There are Viennese
restaurants on the boulevards and in the Rue dHauteville, and Spanish
and Italian establishments may be found by the curious who wish to
impair their digestion. The Englishman or American who has been feeding
on rich food for any length of time, often yearns for perfectly simple
food. At Henrys, at the Club Restaurant, and at most of the English and

Related articles
• furniture Kona outdoor Teak Kailua Lanai Garden
• Francas Pizza in OKLAHOMA CITY, Oklahoma
• teething sticks