Category Archives: Poultry

Barbecued Duck Aloha

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barbecue_duck_aloha

2 duckings, 4 pounds each
Salt and pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 apple, chopped
1/4 cup Sherry wine
1/4 cup soy sauce
1/2 teaspoon ground ginger
2 tablespoons lemon juice

Prepare hot coals. Season ducklings with salt and pepper. Fill cavities with a mixture of onions, celery and apple. Clip off wing tips of ducklings. Run spit through birds lengthwise, catching the bird in the fork of the wishbone. Cook on a rotisserie until tender – about 2 hours. Brush with a mixture of sherry, soy sauce, ginger and lemon juice during the last half hour of cooking.

Serves 8
Preparation time: 1 Hr. 40 Min
Approximate calories per serving…. 500

SUGGESTED MENU
Fruit cup
Barbecued Duck Aloha
Chinese Peas and Water Chestnuts
Rice
Coconut Cream Pie

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Chicken Terrine De Luxe

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chicken_terrine_de_luxe

Cooking time: 1 hour for stock, 1 1/2 hours for terrine
Preparation time: 30 mins.
Main cooking utensils: saucepan, 2-lb. loaf pan, pan for water
Oven temperature: 300-325°F.
Oven position: Center

For 8-10 servings you need:
3 1/2 – 4 lb. roasting chicken with the giblets *
seasoning
bouquet garni
1/2 lb. lean ham
2/3 blanched almonds
3 tabelspoons brandy
1/4 cup whipping cream
1/4 cup butter

*Omit the giblets for milder flavored stock.

1. Cut the raw chicken flesh from the bones: keep the chicken skin.

2. Simmer the bones and giblets with seasoning, bouquet garni, and water to cover in the pan for 40 minutes.

3. Remove lid, boil until only 2/3 cup stock is left. Strain carefully.

4. Cut the breast into neat slices, grind all the rest of the meat with the ham.

5. Blend with half the stock, coarsely chopped nuts, brandy, cream, and seasoning.

6. Spread a generous layer of butter over the sides and bottom of the tin.

7. Arrange a third of the sliced chicken and stock on this then half the ground mixture.

8. Add another third of the sliced breast and stock and the rest of the ground mixture.

9. Top with the last of the sliced chicken, stock, chicken skin, and butter.

10. Cover with foil, stand in a pan of col water and cook at temperature given.

11. Remove from the oven, put a weight on top, leave to cool; if any stock rises to top of the pan pour this away. Remove chicken skin when cold. Serve sliced with toast and salad.

Printed in Canada. © Copyright The Hamlyn Publishing Group Ltd 1972

Chicken-Sausage Cassoulet

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chicken_sausage_cassoulet

1 1/4 cups dry navy beans
4 cups water
1/2 pound bulk pork sausage
1 2 1/2 to 3 pound broiler-fryer chicken, cut up
1/2 cup finely chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups tomato juice
1 tablespoon worcestershire sauce
2 teaspoons instant beef bouillon granules
1 teaspoon salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika

The day before you are to use the recipe, in large saucepan bring beans and water to boiling. Reduce heat and simmer, covered, for 1 1/2 hours. Pour beans and liquid into bowl. Cover and refrigerate overnight.

While beans simmer, shape sausage into 18 balls; brown the meatballs in a skillet. Remove meatballs, reserving drippings in skillet. Cover meatballs; refrigerate overnight. Sprinkle chicken pieces with salt and pepper; brown in the reserved drippings. Remove chicken; cover and refrigerate overnight.

The next day, in an electric slow crockery cooker place chicken, meatballs, carrot, celery, and onion. Drain beans; mix beans with tomato juice, worcestershire sauce, bouillon granule, and seasonings. Pour over meat mixture in crockery cooker. Cover; cook on low heat setting for 8 hours. Remove chicken and meatballs. Mash bean mixture slightly; serve with meat. If desired, serve with toasted French bread slices. Makes 6 servings.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Turkey Loaf

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turkey_loaf

Cooking time: 5 mins.
Preparation time: 15 mins
Main cooking utensil: 9-by-5-in loaf pan

For 6 people you need:
1/2-3/4 lb cold turkey
1/4 lb cooked ham
1 medium onion
2 tablespoons butter
2 green sweet peppers
1-2 sharp apples
3 3/4 cups cream of chicken soup
3 envelopes unflavored gelatin
1/3 cup water
seasoning

Garnish:
parsley

To serve:
cream cheese
salad
fruit

1. Chop or grind turkey and ham.

2. Peel and slice the onion and toss in hot butter for 2-3 minutes

3. Mix together turkey, ham, and onion with chopped peppers, apples, and soup.

4. Soften gelatin in the water for a few minutes and heat gently in bowl over hot water to dissolve.

5. Add to soup mixture and stir well. Season to taste

6. Pour into the loaf pan and allow to set for 3-4 hours. It may be lightly frosted after setting by putting into freezing compartment of refrigerator for 1/2-1 hour.

7. Turn out onto a dish and garnish with parsley.

TO SERVE: With cream cheese, salad and fruit

TO VARY: Use chicken in place of turkey.

TO STORE: In refrigerator.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Aquavit in Ice Sheath & Christmas Goose with Scandinavian Smorgasbord

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aquavit

Christmas Goose with Scandinavian Smorgasbord

Plan on am ambitious smorgasbord for a gala holiday get-together; to cut costs and effort, make it a potluck party. Use a fruit-stuffed roast goose as the base of the smorgasbord; place it on a separate table along with the Aquavit in Ice Sheath and shot glasses (1 shot glass straight aquavit per guest); place a Scandinavian Punch and the smorgasbord on a separate table; guests wander from table to table, helping themselves to aquavit and goose at one, punch and smorgasbord at the other. (Estimate 20 shot glasses aquavit per fifth bottle.)

1 goose, 8-10 pounds
1/4 cup aquavit
Fruit stuffing:
1 pound fresh cranberries
1 pound dried prunes, chopped
2 pounds apples, cored and chopped
2 cups chopped celery
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup lemon juice
1/4 cup aquavit

Preheat oven to 325 F. Clean goose; splash 1/4 aquavit inside carcass. Mix together fruits and flavorings; stuff goose with fruit mixture and truss up.

Prick goose skin with tines of fork to permit fat to drain off during cooking; place goose breast side down in shallow roasting pan; rub skin well with salt.

Cook goose 1 hour; using oven mits covered with plastic bags, grasp goose with both hands and turn over. Cooke goose, breast side up, 2 1/2 hours; turn heat up to 450 F and cook goose additional 1/2 hour. Remove from oven; cover lightly with foil; let goose stand at room temperature 20 minutes before carving.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

American Thanksgiving Menu

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This menu is also ideal for any special occasions. The quantities given serve 6-8 people.

Prawn and Citrus Fruit Cocktail
Remove the pulp from 2 large oranges and 1 grapefruit. Blend with 2/3 cup sour cream or whipped cream plus the juice of 1/2 -1 lemon. Add 3 tablespoons mayonnaise. 1 teaspoon tomato ketchup and 2/3 -1 cup peeled prawns or shrimp. Put into glasses, top with prawns and a little tomato ketchup.

Roast Turkey with Celery Herb Stuffing
Mix 4 cups fresh soft bread crumbs from a brown or wholewheat loaf with 8 stalks finely chopped celery, 1/4 cup chopped parsley, 1 teaspoon chopped lemon thyme, grated rind and juice of 1 lemon, 1 finely chopped onion, 1 cup shredded suet or melted margarine and 2 eggs or 3 egg yolks. Put into an 8-10lb turkey; either cook in a 325-350°F oven allowing 30 minutes per lb and 30 minutes over or in a 425-450°F oven allowing 15 minutes per lb. and 15 minutes over. Baste well with melted fat or butter unless using the special self basting turkey (Illustrated). ALWAYS ALLOW FROZEN TURKEYS TO DEFROST BEFORE COOKING. Serve with roast potatoes, corn and beans and cranberry and applesauce.

Cranberry and Apple Sauce
Simmer 1lb peeled apples and 1/2 lb cranberries with 2/3 cup water and 1/2 cup sugar until tender.

Coffee Chiffon
Make 2 1/2 cups strong coffee. Soften 3 envelops gelatin in a little cold coffee, stir into the hot coffee and heat until dissolved. Allow to cool and begin to stiffen then fold in 1 1/4 cups lightly whipped cream, 1/2-3/4 cup finely chopped pecans or walnuts. Beat 3 egg whites (left from stuffing) very stiffly, gradually beat in 2/3 cup sugar, fold into the coffee nut mixture. Pile into a dish, serve with cookies.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1972

Turkey in Aspic

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12 ounces cooked turkey white meat, cut in 6 slices
4 hard-cooked eggs, sliced
3/4 pound fresh asparagus spears or 1 8-ounce package frozen asparagus spears, cooked and drained
6 pimiento strips
2 envelopes unflavored gelatin
2 13 3/4 ounce cans chicken broth
1/2 cup water
1 thin slice onion
2 tablespoons lemon juice
2 teaspoons prepared horseradish
1 sprig parsley

Trim turkey slices to uniform shapes; arrange in 13x9x2-inch pan. Top each with 4 slices, about 3 asparagus spears, and a pimiento strip. In saucepan soften gelatin in chicken broth and water. Stir in onion, lemon juice, horseradish, and parsley. Bring to boiling, stirring frequently. Remove from heat and strain through cheesecloth. Chill just till syrupy. Spoon a little broth mixture over each salad in pan. Chill till almost set; keep remaining broth mixture at room temperature and stir occasionally. Repeat spooning room-temperature broth mixture over turkey slices and chilling till a thin glaze of gelatin forms. Pour remaining broth mixture around salads in pan. Chill till set. To serve, trim around each turkey slice and transfer to serving plates. Break up remaining gelatin in pan with a fork and arrange around salads on serving plates. Makes 6 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Bran-Flake Chicken

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1/2 cup slightly crushed bran flakes (3/4 cup uncrushed)
1/4 cup shelled sunflower seed, chopped
1/2 teaspoon seasoned salt
1/4 cup butter or margarine, melted
2 tablespoons lemon juice
1/2 teaspoon salt
3 whole large chicken breasts, halved lengthwise, or 6 whole small chicken breasts
1 16-ounce can peach halves, drained

In paper or plastic bag combine bran flakes, sunflower seed, and seasoned salt. Blend melted butter,lemon juice, and salt. Brush chicken breasts with butter mixture, then shake, one at a time, in bran mixture to coat lightly. (Reserve remaining lemon butter.) Place chicken, skin side up, in an ungreased large shallow baking pan. Bake in 375° oven for 40 minutes. Do not turn. Meanwhile, brush peaches with reserved lemon-butter mixture. Arrange in pan with chicken; continue baking 5 to 10 minutes or till chicken is tender. Makes 6 servings.

Chicken and Onion Bake

1 2 1/2 – to 3-pound broiler-fryer chicken, cut up
1 10 3/4-ounce can condensed cream of chicken soup
1 tablespoon snipped parsley
1/2 teaspoon poultry seasoning
1 1/2 cups frozen small whole onions
Paprika

Place chicken pieces, skin side up,in a 12 x 7 1/2 x 2 inch baking dish. Stir together soup, parsley, and poultry seasoning; stir in onions. Spoon over chicken. Bake, covered, in 350° oven about 1 hour or till chicken is tender. Stir sauce; sprinkle with paprika. Serve with mashed potatoes or hot cooked rice, if desired. Makes 4 servings.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Oven Fried Chicken

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2 cups crushed potato chips
1/2 teasoon pepper
1/2 teaspoon curry powder
2 eggs, beaten
1/2 cup frozen orange juice concentrate
1/4 cup water
2 1/2 to 3 pound chicken, cut up
Salt
1/4 cup melted butter or margarine

Heat oven to 350°. Blend together potato chips, pepper and curry powder… use a blender for the easiest way. Mix together eggs, orange juice and water. Lightly salt chicken. Dip chicken in egg mixture, and then in seasoned potato chips. Place chicken pieces side by side in a greased pan. Drizzle with melted butter and bake until tender – 40 to 45 minutes.

Serves 4
Preparation time: 55 Min
Approximate calories per serving: 590

Suggested Menu
Tomato-Onion Salad
Oven Friend Chicken [sic]
Steamed Cauliflower
Banana Nut Loaf

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Old-Fashioned Roast Turkey

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14-to-16-lb ready-to-cook turkey
Dressing (Card 6K)
1 cup butter, melted
Salt, pepper
Gravy (Below)

1. Remove giblets and neck from turkey; wash;set aside. Wash turkey, inside and out; pat dry with paper towels. Remove and discard excess fat. Make dressing. Preheat oven to 325F.

2. Spoon some dressing into neck cavity. Bring skin of neck over back; fasten with poultry pin. Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals; lace cavity closed with twine. Bend wing tips under body. Tie ends of legs together. Insert meat thermometer in inside of thigh, at thickets part.

3. Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper. Roast, uncovered and brushing occasionally with remaining butter and pan drippings (when turkey begins to turn golden, cover loosely with foil), about 4 1/2 hours, or until thermometer registers 185F (leg joint moves freely). Place turkey on heated platter. Remove twine and pins. Let stand 20 minutes. Makes 14 servings.

Gravy: Place giblets (except liver), neck, 3 cups water, 1 celery stalk ( cut up), 1 onion (quartered), 1 pared carrot, 1 teaspoon salt, 4 whole black peppers, and bay leaf in 2-quart saucepan. Bring to boiling; reduce heat; simmer, covered 2 1/2 hours.

Add liver; simmer 15 minutes. Discard neck. Remove giblets; chop coarsely. Strain broth; press vegetables through sieve. Measure; add undiluted, canned chicken broth to make 2 1/2 cups. Pour drippings into 1-cup measure; skim fat. Return 1/2 cup drippings to roasting pan. Stir in 1/2 cup flour until smooth. Stir over low heat to brown flour slightly. Remove from heat; stir in broth. Bring to boiling, stirring; reduce heat; simmer; stir 5 minutes, until thickened. Add giblets; simmer 5 minutes.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.