Category Archives: Poultry

Game Hens on a Spit

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4 Rock Cornish hens (about 1 pound each)
2 teaspoons salt
1/2 cup butter or margarine
Paprika
1 can (8 3/4 ounces) pitted dark sweet cherries, drained (reserve syrup)
1 teaspoon cornstarch
1/8 teaspoon salt
1/4 cup orange marmalade
3 tablespoons brandy or mandarin orange syrup
1 can (11 ounces) mandarin orange segments, drained (reserve 3 tablespoons syrup, if desired)

Wash hens and pat dry. Rub cavity of each with 1/2 teaspoon salt. Fasten neck skin to back with skewer. Flatten wings over breast; tie with string. Tie drumsticks to tail. Insert spit rod through center of birds from side to side; secure each with holding forks. Check balance by rotating spit in palms of hands. Brush hens with butter; sprinkle with paprika.

Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Cook hens on rotisserie 1 to 1 1/2 hours. brushing frequently with butter.

Blend reserved cherry syrup, the cornstarch and salt; stir in the orange marmalade. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in brandy, cherries and orange segments; heat through. Spoon fruited sauce over hens; serve any additional sauce separately. 4 servings.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Chicken Livers and Eggs

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1/4 lb chicken livers
Butter or margarine
6 tablespoons fresh white bread crumbs
6 slices (1/4 lb) Swiss cheese
2 tablespoons chopped onion
1 cup sliced fresh mushrooms
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried thyme leaves, optional
6 eggs
3/4 cup heavy cream
2 tablespoons grated Parmesan cheese

1. Wash and dry chicken livers. Cut into eighths.

2. Preheat oven to 350F. Butter 6 (5-inch) custard cups or ramekins. Sprinkle 1 tablespoon bread crumbs n bottom of each. Cover with slice of Swiss cheese.

3. In 3 tablespoons hot butter in small skillet, over medium heat, sauté chicken livers with onions, mushrooms, salt, pepper, and thyme, about 5 minutes, stirring occasionally.

4. Divide mixture into custard cups, pushing up around side, making an indentation in center. Break egg in each.

5. Over each egg, spoon 2 tablespoons cream, then sprinkle with 1 teaspoon grated cheese. Bake, uncovered, 10 to 12 minutes, until eggs are set. Serve at once. Serves 6.

An Early Lunch
Chicken Livers with Eggs
Baked Tomato Halves
Hot Buttered Corn Bread
Coffee Milk

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

Chicken Aloha

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2 whole chicken breasts, skinned, split, and boned
1 green pepper
1 8 1/4-ounce can pineapple chunks
2 tablespoons cornstarch
1/4 cup apricot preserves (cut up large pieces)
3 tablespoons soy sauce
1/2 teaspoon instant chicken bouillon granules
Dash pepper
1 cup sliced celery
2 tablespoons butter or margarine
Chow mein noodles
Slivered almonds
Coconut

Cut chicken into 1-inch pieces, set aside. Cut green pepper into strips, set aside. Drain pineapple, reserving syrup, set pineapple aside. Add enough water to syrup to make 1 1/4 cups. In small bowl blend reserved syrup mixture into cornstarch, stir in preserves, soy sauce, bouillon granules, and pepper; set aside. In 10-inch skillet cook celery and green pepper in butter or margarine about 2 minutes or till barely tender. Remove from skillet. (Add more butter, if necessary.) Add chicken; cook and stir 2 minutes. Stir soy mixture; blend into chicken. Cook and stir till thickened and bubbly. Add celery-green pepper mixture and pineapple. Cover and cook 1 minute. Serve over chow mein noodles. Pass almonds and coconut. Makes 4 to 6 servings.

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

Chicken With Dumplings

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Ingredients

2 whole chicken breasts, and 4 chicken legs (4lb in all)
3 small onions, quartered
4 medium carrots, pared and cut in 2-inch pieces
2 stalks celery, cut up
1 can (10 3/4oz) condensed chicken broth, undiluted
2 1/2 teaspoons salt
2 bay leaves
1/8 teaspoon pepper
1/4 teaspoon dried thyme
2 tablespoons lemon juice
6 tablespoons flour

Fluffy Dumplings
1 cup buttermilk biscuit mix
1/3 cup milk

Directions

1. Wash chicken pieces; pat dry. Split breasts in half; cut in half crosswise. Cut drumsticks and thighs apart. Put in 6 -quart Dutch oven.

2. Add onion, carrot, celery, undiluted chicken broth, salt, bay leaves, pepper, thyme, lemon juice, and 3 cups water. Bring to boiling over high heat; reduce heat; simmer, covered, 35 minutes, or until chicken and vegetables are tender.

3. With slotted spoon, remove chicken and vegetables to platter. String broth into large bowl, measure broth (you should have 5 cups), and return to pan. Bring to boiling.

4. In small bowl, blend flour and 1/2 cup water until smooth; pour mixture into boiling broth, stirring constantly. Boil 1 minute, or until broth thickens. Return chicken and vegetables to Dutch oven. Bring to boiling, covered. Meanwhile, make Fluffy Dumplings: Prepare biscuit mix with milk as label directs.

5. Drop dough by rounded tablespoonfuls onto top of boiling chicken and vegetables. Cook, uncovered, 10 minutes. Cover tightly; cook over medium heat (mixture should be bubbling), 10 minutes longer, or until dumplings are puffed and wooden pick inserted in dumpling comes out clean. Remove from heat. Arrange on large platter; garnish with parsley.

Serves 6.

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

Mushroom-Creamed Chicken

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Ingredients

1 2 1/2 to 3 pound whole broiler-fryer chicken
3 sprigs celery leaves
2 teaspoons salt
4 cups water
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup butter or margarine
1/2 cup sliced fresh mushrooms
1/3 cup all-purpose flour
1 cup light cream
1 8-ounce can water chestnuts, drained and sliced
1/4 cup dry sherry
2 tablespoons snipped parsley
1/4 teaspoon salt
Dash white pepper
6 baked patty shells
2 tablespoons sliced almonds, toasted

Directions

In large saucepan place chicken, celery leaves, and 2 teaspoons salt. Cover with the water. Simmer, covered, about 30 minutes. Drain, straining stock. Reserve 1 1/2 cups stock; chill remainder of the stock for another use. Cool chicken slightly. Discard skin and bones; cut meat in strips.

Cook chopped celery and onion in butter. Add mushrooms; cook 1 to 2 minutes. Blend in flour. Add reserved stock and light crea; cook and stir till bubbly. Add chicken, sliced water chestnuts, sherry, parsley, 1/4 teaspoon salt, and white pepper. Cook 2 minutes. Serve in patty shells. Top with toasted almonds.

Serves 6.

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

Breaded Turkey Breast

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Ingredients

1 1/2 pounds turkey breasts
1 egg
1 teaspoon water
1 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed oregano
1/4 cup butter or margarine
1/4 teaspoon rosemary
1/3 cup Sherry wine
2 tablespoons lemon juice

Directions

Preheat oven to 325°. Cut turkey breasts in serving size pieces. Beat egg and water. Dip turkey in beated egg and roll in mixture of bread crumbs, salt, pepper, oregano and rosemary. Brown lightly in butter. Place in baking pan, drizzle with wine and lemon juice. Bake for 1 hour or unti tender.

Serves:4

Preparation time: 1 hour 30 min

Approximate calories per serving: 450

Suggested Menu

Breaded Turkey Breast
Rice Pilaf
Creamed Peas
Spiced Peaches
Lemon Chiffon Pie

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Turkey With Noodles

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Ingredients

1 pound ground turkey
2 tablespoons oil
2/3 cup chopped onion
1/3 cup chopped green pepper
1 clove garlic, chopped
1/4 pound fresh mushrooms, sliced
8-ounce package noodles
1/4 pound Cheddar cheese, shredded
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
28-ounce can tomatoes

Directions

In a large skillet, lightly brown turkey in oil. Add onions, green peppers, garlic and mushrooms; cook until onions are transparent. Arrange dry noodles over mixture; sprinkle with cheese, salt and peppers. Pour tomatoes on top; cover and bring to a boil. Reduce heat and simmer 30 minutes; stir mixture and cook 10 to 15 minutes longer.

Serves:6

Preparation time: 1 hour 15 minutes

Approximate calories per serving:400

Suggested Menu

Turkey with Noodles
Molded Waldorf Salad
Buttered Peas
Pumpkin Pie