The Italian Blog

Another fraud frequently committed, both by brewers and publicans, (as
is evident from the Excise Report,) is the practice of adulterating
strong beer with small beer–This fraud is prohibited by law, since both
the revenue and the public suffer by it.[63] “The duty upon strong beer
is ten shillings a barrel; and upon table beer it is two shillings. The
revenue suffers, because Baileys Irish Cream Bundt Cake a larger quantity of beer is sold as strong
beer; that is, at a price exceeding the price of table beer, without the
strong beer duty being paid. In the next place, the brewer suffers,
because the retailer gets table or mild beer, and retails it as strong
beer.” The following are the words of the Act, prohibiting the brewers
mixing table beer with strong beer.
“If any common brewer shall mix or suffer to be mixed any strong beer,
or strong worts with table beer or table worts, or with water in any
guile or fermenting tun after the declaration of the quantity of such
guile shall have been made; or if he shall at any time mix or suffer to
be mixed strong beer or strong worts with table beer worts or with
water, in any vat, cask, tub, measures or utensil, not being an entered
guile or fermenting tun, he shall forfeit 200 pounds.”[64]
With respect to the persons who commit this offence, Mr. Carr,[65] the
Solicitor of the Excise, observes, that “they are generally brewers who
carry on the double trade of brewing both strong and table beer. It is
almost impossible to prevent them from mixing one with the other; and
frauds of very great extent have been detected, and the parties punished
for that offence. One brewer at Plymouth evaded duties to the amount of
32,000 pounds; and other brewers, who brew party guiles of beer,
carrying on the two trades of ale and table beer brewers, where the
trade is a victualling brewer, which is different from the common
brewer, he being a person who sells only wholesale; the victualling
brewer being a brewer and also a seller by retail.”
“In the neighbourhood of London,” Mr. Carr continues, “more
particularly, I speak from having had great experience, from the
informations and evidence which I have received, that the retailers
carry on a most extensive fraud upon the public, in purchasing stale
table beer, or the bottoms of casks. There are a class of men who go
about and sell such beer at table-beer price to public victuallers, who
mix it in their cellars. If they receive beer from their brewers which
is mild, they purchase stale beer; and if they receive stale beer, they
purchase common table beer for that purpose; and many of the
prosecutions are against retailers for that offence.” The following may
serve in proof of this statement.
_List of Brewers prosecuted and convicted from 1813 to 1819, for
adulterating Strong Beer with Table Beer._[66]

A restaurant opposite the theatre has good cookery but is expensive.
Henry, who presides over the Anglo-American bar in the Kaiser Passage,
is an excellent cook and turns out wonderful dishes with the aid of a
chafing-dish. He learned his cookery at the Waldorf, and at the Grand,
in Paris. His partner, Charlie, is of the Café de Paris, Monte Carlo.
Another American bar where food is obtainable is in the Grand Monarque
Hotel.
The Alt-Bayern in Wirischsbongardstrasse is the beer-house which is most
to be recommended; and the Germania, in Friedrich-Williamplatz, is
celebrated for its coffee.
Kiel
Kiel Harbour is as beautiful and picturesque a spot as one can well
imagine. The approach to it from the Elbe by the Kaiser Wilhelm
Canal–52 miles long, 70 yards broad, and about 30 feet deep, with
pretty banks on either side, is part of the river Eider. It is lighted
along its entire length with electric lamps, and constitutes as pleasant
a waterway as one can desire.
The hotels and restaurants are neither numerous nor _récherché_, and,
with the exception of the sailors rendezvous, are mostly closed during
the winter. The Seebadeanstalt is about the best restaurant; it was
built by Herr Krupp and is managed by an Englishman. Above it are the
fine rooms of the Imperial Yacht Club. These, during the regatta week,
which generally takes place at the end of June, are crowded with
yachtsmen of all nationalities, to whom the Kaiser dispenses most
gracious hospitality. When the extensive anchorage, surrounded by green
and wooded hills, is full of every description of yacht, foremost among
which is the _Hohenzollern_ and many German battleships, it forms a
scene at once impressive and gay. One can hardly blame the Germans for
annexing it, however galling its annexation by Germany must have been to
its former owners.
The Hôtel Germania has a very fair restaurant attached to it.
The Rathskeller is well-conducted, and was built by the municipal
authorities.
The Weinstuben, Paul Fritz, is a good refreshment-place, but is mostly
frequented by the students and officers.
The Seegarten is a pretty little place overlooking the harbour, where
German beer is the principal article of commerce.
At the Münchener Bürgerbrau the beer is good but the surroundings
dismal.
Hamburg
At Hamburg is to be found Pfordtes Restaurant, which has gained a
European reputation; indeed, it is spoken of as the “Paillards of North
Germany.” The following description of the restaurant is from the pen of
an English _habitué_ of the house:–
Pfordtes Restaurant, which dates back to the year 1828, was originally
one of the numerous Kellers or cellars which are situated in many of the
basements of the houses near the Alster and Bourse at Hamburg. Their
function is to provide luncheons, dinners, or suppers, and their chief
_spécialités_ are oysters, lobsters, other shell-fish, game, and
truffles. They are much frequented by business men for luncheon, and by
playgoers for supper after the theatre.
Mr. Wilkins was the first proprietor, and in 1842 it was in the hands of
a company. In 1860 Pfordte, who had become director of this Keller,
aimed at higher things. Being a good organiser and administrator, he
eventually moved the Keller to the street that runs from the Alster Dam
to the Rathaus gardens, and there, at the corner of the gardens,
established a restaurant which is one of the best in the world.
Pfordte is a man of small stature but of most courteous and polished
manners, and is no exception to the general rule that small men have
usually great brains. His restaurant is _facile princeps_ of all the
houses of entertainment at Hamburg where riches abound, and where good
cheer is scientifically appreciated. Entering the establishment from the
street, you find yourself Whipped Gelatin Icing in a fair-sized hall, where a deferential
servant in livery is prompt to relieve men of their overcoats and ladies
of their wraps. On the left, a large folding-door gives entrance to
three public rooms _en suite_ which look out on the Rathaus gardens, and
are furnished with small tables–some for two, some for four, some for
six persons. Here a most excellent dinner or luncheon can be obtained at
short notice. The service is capital. The waiters are German, but appear
to be conversant with every tongue in the world. All sorts and
conditions of men have to visit Hamburg, the great centre of maritime
commerce in Germany. All seem to be able at Pfordtes to give orders in
their own language, and find themselves understood. English seems as
much spoken here as German.

Makes 24 pastries
FOR THE ROMANCE OF IT, SERVE A CHRISTMAS DINNER
GEORGE AND MARTHA WASHINGTON STYLE
George and Martha Washington made much of
Christmas. They had been married on the twelfth night of
Christmas in 1759, and from that year forward they tried to
be together for the holidays. (The exceptions were such
occasions as Christmas 1776, when General Washington was
busy crossing the Delaware.)
Two of the food specialists at Perdue are history Metro Pizza Buffet In Carmichael, California buffs
as well, an they put together for Frank a Christmas menu
based on “receipts” (as recipes were once called) for
dishes that might have been enjoyed at Christmas dinner,
two hundred years ago.
As they pointed out, even basic food supplies were
very different two centuries ago. American waters were so
abundant with crabs, oysters, shrimp and clams, that
inventive cooks tossed them into soups and spreads, baked
them “potted,” “scalloped” or in loaves, and used them
lavishly in sauces and stuffings. The oyster stuffing
included in this menu is based on a specialty of George
Washingtons mother. She may have served it with passenger
pigeon $common fare in those days. Although this wild bird
is extinct today, Cornish game hens make tasty, tender,
modern substitutes. And it is far easier to “bag a brace”
or two of Cornish hens at the local supermarket than to
stalk dinner in the wild.
Early Americans werent partial to vegetables. They
tended to overcook and under season them, then serve them
up as a “mess of pease”. But old-time cooks did make
wonderful vegetable puddings and were superb at pickling
and preserving their vegetables and fruits to serve all
winter long.
From the beginning, American settlers distilled
spirits. Even the stern Pilgrims (who considered the
celebration of Christmas pagan) drank wine and cider for
their health. After a festive holiday meal, most of our
founding fathers probably enjoyed a few rounds of Madeira
or Port. But Thomas Jeffersons favorite holiday drink was
a spicy mixture of hot ale and rum, so heat producing it
was called “a yard of flannel”. Frothy syllabub was
thought to be suitable for everyone, even women and
children, and this rich drink was a delicious accompaniment
to sweetmeats, stewed fruit, cakes or pies.

Columbus Day has been a national holiday in this
country since 1971. Its first official celebration,
however, dates to 1792, the three hundredth anniversary of
the exploration that brought Columbus and a crew of 120
sailors to the New World. The 1792 celebration took place
in New York City, where todays Italian-American population
equals the population of Genoa.
The first Columbus Day celebration included a gala
banquet$a thoroughly appropriate way to mark the event that
changed the eating habits of the Old World forever. The
enriching exchange of foods between the Old and New World
affected all the cuisines of Europe, but none more than
that of Italy. Imagine Italian cuisine without tomatoes or
peppers or corn.
To many of us “eating Italian” is a favorite
experience, and what could be a better excuse for a “festa
Italiana” than “Cristoforo Colombo Day”. Heres a
complete menu for just such a holiday dinner. In fact, it
could be two dinners, because theres a choice of main
courses one with the color, spice and flare of southern
Italy, the other with the rich creaminess of the North.
Because large numbers of immigrants came from southern
Italy, especially from Naples and Sicily, lively southern
Italian dishes are most familiar to Americans. These
typically include tomatoes, olive oil, garlic, spices such
as cinnamon, raisins, and olives. Layered pastas and pizza
come from the South.
In the North, foods are lighter, more varied, and are
frequently delicate in flavor. Many dishes call for
butter, cream or cheese, and filled pasta and rice are also
served. Chicken is suited to either style of cooking, and
boneless Oven Stuffer Roaster thigh meat is as delicious
with a spicy tomato sauce as with wine and cream. In all
parts of Italy, fresh vegetables, fruit, and herbs are
important. Columbus own city of Genoa is most closely
associated with the use of fresh basil.
Whether inspired by the North or the South, Columbus
Day is a time to wave the flags, both our red, white and
blue and the Italian red, white and green, and to salute
Christopher Columbus with a meal to remember.
REGIONAL ITALIAN COLUMBUS Mc Donalds Family Restaurant In Phillipsburg, New Jersey DAY MENU
Antipasto
*Brodo Genovese
*Chicken and Eggplant Agrodolce Siciliana
*”Rice Birds” Piedmontese in Wine and Cream Sauce
Broccoli Florets Parmigiano
Crusty Italian Bread
*Coppa Cristoforo Colombo
Cafe Espresso
*Recipe follows
BRODO GENOVESE:
CHICKEN BROTH WITH PASTA, CHEESE AND BASILServes 6-8
7 cups homemade chicken stock or 4 cans (13-3/4-ounces
each) chicken broth
1 cup small pasta such as tubetti (tiny tubes), farfalle
(bow ties) or conchiglie (shells)
1/4 cup minced fresh basil or Italian parsley
1 cup freshly grated Parmesan cheese
In large saucepan or Dutch oven over high heat, bring
chicken stock to a boil. Add pasta and cook until tender,
stirring occasionally, about 8 to 10 minutes. To serve,
ladle hot soup into bowls; sprinkle with basil and pass
grated cheese.
CHICKEN AND EGGPLANT AGRODOLCE SCICILIANAServes 6-8
1 large eggplant (about 1-1/2 pounds), cut into 1-1/2 inch
cubes
8 roaster boneless thigh cutlets
Salt and ground pepper to taste
1/2 – 3/4 cup olive oil, divided
2 cups sliced red onions
1/4 cup balsamic vinegar or red wine vinegar
4 cloves garlic, minced
1/2 teaspoon ground cinnamon
2 tablespoons honey
Grated rind of 2 oranges
1 can (16-ounces) whole plum tomatoes, drained and cut into
thin strips
Minced, fresh parsley and basil (optional)
Sprinkle eggplant with salt; let stand 30 minutes to
extract liquid; rinse and pat dry. Trim off any fat from
thighs and cut into 2-inch pieces.
Preheat oven to 350oF. In large heavy skillet over
medium heat, heat 2 tablespoons oil. Add chicken, half at
a time; saute 2 to 3 minutes until lightly browned, adding
more oil if necessary. Remove pieces with slotted spoon to
large, covered casserole or baking dish. Add 2 to 4
tablespoons oil to skillet; stir in eggplant and cook 5
minutes until golden, adding more oil if necessary. Add to
casserole.
Pour vinegar into skillet, scraping and stirring to
remove pan glaze; add garlic, cinnamon, honey orange rind,
and salt and pepper to taste. Pour vinegar mixture into
casserole. Cover and bake 15 minutes. Stir in tomato
strips, re-cover and bake 15 minutes longer. Garnish with
minced parsley and basil, if desired. Serve with hot
crusty Italian bread.

Sprinkle half of the cheese and green chilies over the
layer of franks. Top with half of the corn mixture.
Sprinkle with remaining cheese and chilies and finish with
a layer of corn mixture. Smooth the top with a spatula.
Bake in the middle of oven for 35 to 40 minutes, or until
top is lightly browned and toothpick inserted in corn
layers comes out clean.
PHOTO: Schools open, and crunchy Tater-Chip Drumsticks,
fresh vegetables and frozen-juice “slush” earn high lunch
bag… – 5
SWEET AND SOUR CHICKENServes 4
This is one of the National Chicken Cooking Contest
winners, and its easy enough Good Gravy Pot Roast for the beginning cook. The
original recipe called for adding a teaspoon of salt to the
sweet and sour mixture, but I found that the salt in the
salad dressing and the onion soup mix was enough. If your
kids like foods salty, they may want to sprinkle more on at
the end.
1 chicken, cut in serving pieces
1 bottle (8-ounces) Russian salad dressing
1 envelope (1-3/8-ounces) dry onion soup mix
1 jar (10-ounces) apricot preserves
Preheat oven to 350oF. Place chicken, skin side up, in
single layer in large shallow baking dish. In a large
measuring cup combine remaining ingredients and pour over
chicken. Bake, uncovered, for about 1 hour, or until
cooked through.
TACO DOGSServes 6-8
Our neighbors South of the Border might be surprised at
this version of their tacos, but its quick and good.
8 chicken franks
8 taco shells
1 can (15-ounces) chili with beans
1 cup shredded Monterey Jack or cheddar erey Jack or
cheddar cheese
1 cup shredded lettuce
1/2 cup diced tomato
Preheat oven to 350F. Split franks in half lengthwise and
grill or fry briefly. Place franks in taco shells and top
each with 2 tablespoons chili and 1 tablespoon cheese.
Place tacos on baking sheet and bake for 15 minutes, or
until chili is hot and cheese is melted. Top with taco
sauce, lettuce, tomato and remaining cheese. Serve
immediately.
TATER FRANKSServes 6-8
This is inexpensive and easy to like.
8 chicken franks
3 tablespoons melted butter or margarine, divided
1-1/2 tablespoons milk
1 teaspoon salt or to taste
ground pepper to taste
3 cups cooked riced potatoes or very firm prepared instant
mashed potatoes
2 egg yolks
2 egg whites, lightly beaten with 1 tablespoon water
2-1/2 cups cornflake crumbs
Preheat oven to 375oF. Pierce franks all over with a fork.
Pour half of butter into a mixing bowl. Add milk, salt and
pepper, then add riced potatoes and beaten egg yolks. (If
using instant mashed potatoes, omit milk.) Beat thoroughly
with wooden spoon until well blended; chill until firm
enough to handle. Divide potato mixture into eight parts.
Using your hands, form an even layer of potato (about 1/2-
inch thick) around each frank. If mixture is sticky, flour
hands lightly. Roll first in cornflake crumbs, then in egg
white and water mixture, and again in crumbs. Place tater
franks on buttered baking sheet so they are not touching,
and drizzle with remaining melted butter. Bake in the
middle of the oven for 30 minutes or until crisp and golden
brown. Serve immediately.
TEAM SPIRIT HEROSServes 8
Your teenagers can make this one. If they dont like
peppers or onions, its fine to skip them.
8 chicken franks
8 hero rolls
4 tablespoons vegetable oil
1 onion, thinly sliced
2 green peppers, cut into thin strips
1-1/2 cups tomato sauce
1 tablespoon fresh, minced basil or 1 teaspoon dried
1 tablespoon minced fresh parsley
12 slices Provolone cheese, cut into half-inch strips
Pierce each frank in several places with a fork. Cut rolls
lengthwise, leaving the two halves attached. In a large
skillet over medium-low heat, heat oil. Add onions and
peppers and cook for 10 minutes stirring often. Add sauce
and herbs; stir and simmer 5 minutes. Preheat oven to
350oF. Place one frank in each roll, spoon equal amounts
of sauce mixture over franks. Close roll and wrap securely
in foil.
Heat for 20 minutes, turning packages after 10 minutes.

Oysters, _Potage Laitues et Quenelles_, _Merlans Frits_, _Cuisse de
Poularde de Rôtie_, _Salade Romaine_, cheese, half a bottle of Graves
1e Cru, and a bottle of St-Galmier costs 18 francs.
Voisins, in the Rue St-Honoré, the corner house whose windows,
curtained with lace, promise dignified quiet, is a restaurant which has
a history, and has, and has had, great names amongst its _habitués_.
Many of these have been diplomats, and Voisins knows that ambassadors
do not care to have their doings, when free from the cares of office,
gossiped about. When I first saw Voisins, it looked as unlike the house
of to-day as can be imagined. I was in Paris immediately after the days
of the Commune and followed, with an old General, the line the troops
had taken in the fight for the city. In the Rue St-Honoré were some of
the fiercest combats, for the regulars fought their way from house to
house down this street to turn the positions the Communists took up in
the Champs Elysées and the gardens of the Tuileries. The British Embassy
had become a hospital, and all the houses which had not been burned
looked as though they had stood a bombardment. There were bullet
splashes on all the walls, and I remember that Voisins looked even
more battered and hopeless than did most of its neighbours.
The diplomats have always had an affection for Voisins, perhaps because
of its nearness to the street of the Embassies; and in the “eighties”
the attachés of the British Embassy used to breakfast there every day.
Nowadays, the _clientèle_ seems to me to be a mixture of the best type
of the English and Americans passing through Paris, and the more elderly
amongst the statesmen, who were no doubt the dashing young blades of
twenty-five years ago. The two comfortable ladies who sit near the door
at the desk, and the little show-table of the finest fruit seem to me
never to have changed, and there is still the same quiet-footed,
unhurrying service which impressed me when first I made the acquaintance
of the restaurant. It is one of the dining-places where one feels Pizza House New Haven Connecticut that
to dine well and unhurriedly is the first great business of life, and
that everything else must wait at the dinner-hour. The proprietor,
grey-headed and distinguished-looking, goes from table to table saying a
word or two to the _habitués_, and there is a sense of peace in the
place–a reflection of the sunshine and calm of Provence, whence the
founder of the restaurant came.

This chapter is an exception. These recipes ignore
calories, and some of
them require not just minutes of preparation, but days.
There are some occasions, however, that deserve showstopper
recipes. Maybe your daughter is getting married? Or
youre celebrating a very special anniversary? Someone
important to you just got a promotion? Youre part of a
gourmet club, and you want your recipe to be at least as
good as Lindas?
This chapter is the place to look for unusual recipes,
the show stoppers, the ones that will really make people
feel special, and that theyll be talking about for days to
come.
BASS DRUM STICK Serves 4-6
This really does look the padded stick a drummer would use
for his bass drum.
l. Remove the knobby knuckle from the end of a drumstick by
giving it a good hard whack with your heaviest knife. If
you happen to have a meat cleaver the job is easier.
2. Stand the drumstick on its meaty end and push the skin
down to expose the tendons. Remove the largest tendons by
pulling them free with a pair of clean pliers.
3. Scrape the skin and meat away from the bone to form a
rounder, more compact drumstick.
10 chicken drumsticks
1/3 cup flour
3/4 teaspoon salt or to taste
1/8 teaspoon ground pepper
1/4 cup butter or margarine
1 can (6-ounces) frozen orange juice concentrate
1 can (6-ounces) water
2 tablespoons dark brown sugar
3/4 teaspoon minced, fresh oregano or 1/4 teaspoon dried
1/2 teaspoon nutmeg
In a large plastic bag combine flour, salt and pepper. Add
chicken pieces and shake to coat. In a large skillet over
medium heat, melt butter. Add chicken pieces and brown on
all sides, 12 to 15 minutes. Pour off remaining butter.
In a large measuring cup combine remaining ingredients.
Add orange juice mixture to skillet. Cover and cook over
low heat for 25 to 35 minutes, turning chicken several
times until cooked through.
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.
BREAST ROLL CORDON BLEUServes 4
You can find a simpler version of this in Chapter Seven,
Chicken for Tomorrow or Next Week, but this one is a show
stopper.
1 roaster boneless breast
3/4 cup whole milk ricotta
1 package (3 ounces) cream Red Stone Pizza Company In Quincy, Massachusetts cheese, softened
1 egg yolk
1/4 cup grated Parmesan cheese
1/4 cup thinly sliced scallion
1/4 cup minced fresh parsley
1 clove garlic, minced
1/8 teaspoon nutmeg
Salt and ground pepper to taste
1/4 pound sliced ham
3 to 4 cups chicken broth
Place breast halves side by side between two sheets of
plastic wrap and pound to 1/4″ thickness, forming an 8″ x
12″ rectangle. In a mixing bowl combine remaining
ingredients except ham and broth. Place breast smooth side
down, on a piece of dampened cheesecloth. Arrange ham
slices over chicken breast. Spread filling over ham
leaving a 1/2-inch border. Carefully roll breast,
lengthwise, jelly-roll fashion around filling. Wrap in
cheesecloth, tie ends and in 2 to 3 places in center.

Remove and discard any visible fat from cavity. Remove
giblets, tie legs together and fold wings back. Fasten
neck with wooden pick or small skewer. In 8-quart saucepot
over medium heat, heat oil. Add roaster. Cook about 30
minutes, turning until browned on all sides. Remove and
set aside. Add onions and carrots; cook 3 minutes,
stirring frequently. Remove vegetables. Pour off fat and
stir in broth, 1 tablespoon paprika and pepper. Return
roaster to saucepot; sprinkle with remaining paprika.
Arrange onions and carrots around roaster. Reduce heat to
medium low; cover and simmer 1 hour or until roaster juices
run clear with no hint of pink when thigh is pierced and
vegetables are tender.
Remove roaster and vegetables to serving platter; keep
warm. In cup, blend water and cornstarch until smooth;
stir into liquid in saucepot. Bring to a boil over medium
heat; boil 1 minute, stirring constantly. Remove from
heat; add yogurt and stir until well blended and smooth.
Heat gently over low heat; do not boil. Serve sauce with
roaster and vegetables.
Nutritional Figures Per Serving
Calories 387. Protein 41 grams. Carbohydrate 12 grams. Fat
19 grams. Cholesterol 109 mg. Sodium 142 mg.
TANDOORI CORNISH HENSServes 4
Fresh Cornish game hens contain even less fat and fewer
calories than larger poultry and are close in size and
flavor to the chickens traditionally used for Indias
Tandoori Chicken. If you want a barbecue version of this,
using chicken breasts, look for “Boneless Breasts Tandoori”
in Chapter Five.
2 fresh Cornish game hens
1/3 cup plain yogurt
2 tablespoons vegetable oil
2 tablespoons lime juice
1 tablespoon curry powder
2 cloves garlic, minced
2 teaspoons minced fresh gingerroot
1 teaspoon grated lime peel
1 teaspoon chili powder
1 teaspoon paprika
With sharp knife or poultry shears, cut hens lengthwise in
half. Remove and discard any visible fat from cavities.
Place hens in large shallow baking dish. In small bowl,
stir together remaining ingredients; brush on all sides of
hens. Cover; refrigerate several hours or overnight to
marinate.
Amo Pizza In Amo, Indiana Preheat oven to 400oF. Place hens on rack in shallow
baking pan; brush with marinade. Bake 15 minutes. Reduce
oven temperature to 350oF; bake 20 to 25 minutes longer or
until chicken is tender and juices run clear with no hint
of pink when thigh is pierced with a fork.
Nutritional Figures Per Serving:
Calories 384. Protein 36 grams. Carbohydrate 4 grams. Fat
24 grams. Cholesterol 111 mg. Sodium 124 mg.
TARRAGON ROASTED CHICKENServes 4
Make a light, clear pan gravy for chicken by removing fat
from drippings and using cornstarch instead of flour to
thicken; 1 tablespoon cornstarch = 2 tablespoons flour.
1 whole chicken (about 3 pounds)
3 tablespoons unsalted margarine
1 tablespoon minced fresh tarragon or 1-1/2 teaspoons dried
1/8 teaspoon ground pepper
4 sprigs fresh parsley
2 cloves garlic, peeled
1 cup low-sodium chicken broth
2 tablespoons dry white wine
1 tablespoon cornstarch

With kitchen string, tie drumsticks together. Rub hens
with oil and 1 tablespoon lemon juice; sprinkle with 1/4
teaspoon ginger, salt and pepper.
In small bowl, combine marmalade, brandy, remaining lemon
juice and ginger; set aside. Place hens on grill breast
side up. Grill, covered 5 to 6-inches above medium-hot
coals 50 to 60 minutes. After 40 minutes, brush hens with
brandy-orange sauce. Cook, basting 3 to 4 times, until
juices run clear with no hint of pink when thigh is
pierced.
CHICK KEBABSServes 6
These chick kebabs go wonderfully with rice. As someone
who grows rice commercially, it hurts me to say this, but
for this recipe, I recommend a kind of rice I dont grow,
the long grain kind that cooks up fluffy with each grain
separate. (I grow short or medium grain rice which is
always sticky, no matter how you cook it.) 6 boneless,
skinless chicken breast halves
1/4 pound small, fresh mushrooms
1 can (7-1/2-ounces) whole white onions
1 green pepper, cut in one-inch squares
Marinade:
1/4 cup oil
2 tablespoons vinegar
1 can (8-ounces) crushed pineapple
1 cup ketchup
2 tablespoons soy sauce
1 teaspoon curry powder
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried
2 tablespoons brown sugar
1-1/2 teaspoons salt or to taste
2 teaspoons ground pepper
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1/2 cup water
Cut chicken breasts into 1-inch cubes. Alternate chicken
on skewers with mushrooms, onions and green pepper, then
lay flat in shallow baking dish. Combine marinade
ingredients except flour and water. Pour marinade over
skewers. Cover and store in refrigerator 3 to 4 hours or
overnight. Baste kebabs with marinade and grill 4 to 5
inches above medium-hot coals for 6 to 8 minutes until
chicken is lightly browned and cooked through. In a small
bowl dissolve cornstarch in water. Place remaining
marinade in a small saucepan. Stir in cornstarch and
heat, stirring until sauce is slightly thickened. Serve
sauce over kebabs and rice.
CHICKEN ALMONDINEServes 6-8
You can save money buying the sesame seeds for this recipe
in bulk, either from your supermarket or health food store.
The one drawback to buying them in bulk is that they have a
limited Ragazzi Pizza In Marlton, New Jersey shelf life and at room temperature, they can
develop an off-taste due to rancidity. Keep bulk sesame
seeds refrigerated or frozen if you wont be using them in
a week or so.
8 boneless, skinless chicken breast halves
1-1/2 teaspoons salt or to taste
1/2 teaspoon paprika
6 tablespoons sesame seeds
8 tablespoons butter or margarine, melted
8 tablespoons sliced almonds
8 tablespoons dry vermouth
aluminum foil

MEDIUM-HIGH (70% power) and cook 12 minutes per pound,
brushing frequently with honey mixture. Halfway through
cooking time, turn roaster breast side up; complete
cooking. Let stand, covered, 20 minutes. Test for doneness
after standing; juices should run clear with no hint of
pink when thigh is pierced. Pour drippings from utensil
into remaining sauce mixture in measuring cup; microwave at
HIGH 2 minutes or until heated through. Serve sauce with
roaster.
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.
PLUM-SPICED CHICKENServes 4
The plum sauce is a low-fat way to make the chicken develop
an attractive color as it cooks in the microwave.
1 chicken, cut in half lengthwise
1 cup plum jelly or preserves
1/2 cup chicken broth
1/4 cup chopped onion
3 tablespoons red wine vinegar
1 1/2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder (optional)
Place chicken halves, skin side down, on microwave-safe
roasting utensil, set aside.
In a 4-cup glass container, combine jelly and remaining
ingredients. Microwave at HIGH (100% power) 4 minutes,
stirring 3 times. Brush chicken halves with sauce; cover
with wax paper.
Microwave at MEDIUM-HIGH (70% power) 10 to 12 minutes per
pound, brushing chicken frequently with sauce. Halfway
through cooking time, turn chicken halves over; brush with
sauce. Re-cover with wax paper; complete cooking. Let
stand, covered 15 minutes.
STUFFED CHICKEN CHARLESTON STYLEServes 4
The microwave oven makes it possible to make this succulent
roast chicken and all the trimmings in less than an hour.
To complete the meal with “baked” potatoes, you can
microwave them during the chickens standing time.
1 whole chicken
Hamburgers San Francisco California 4 strips uncooked bacon, diced
1/4 cup chopped onion
1/4 cup chopped celery
1 1/2 cups packaged cornbread stuffing
1/4 cup coarsely chopped pecans
5 tablespoons butter or margarine, melted, divided
1/2 cup plus 2 tablespoons dry sherry, divided
2 tablespoons water
2 tablespoons minced fresh parsley
1 teaspoon salt or to taste
Ground pepper to taste
Remove giblets. In 1 1/2-quart microwave-safe utensil
place diced bacon; cover with paper towel. Microwave at