Taro Leaves

20 young taro leaves
1 onion
1 cup coconut cream
2 teaspoons salt
Boil taro leaves in a small amount of water for 30 minutes, then pour
off the water. Add coconut cream to the taro leaves. Add salt and onion and
mix them together. Cook taro leaves for another 30 minutes, until done and
all itchiness is removed.
Note: Very high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.

EASY OVEN CHICKEN

Serves 4
This recipe has been one of my favorites since college days. The true
chicken flavor comes out with just a touch of garlic.
1 chicken, cut in serving pieces
1/4 cup olive or vegetable oil
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 small clove garlic, minced
Preheat oven to 350F. In a shallow baking pan arrange chicken in a single
layer, skin side up. Pour oil over chicken. Sprinkle with salt, pepper and
garlic. Bake, uncovered, for about 1 hour, or until cooked through.

HONEY LEMON CHICKEN

 Serves 4
This recipe was originally designed for broiling, but this version requires
less attention. 1 chicken, cut in serving pieces
1/2 cup honey
1/4 cup lemon juice
1 teaspoon salt or to taste
Preheat oven to 350F. In a shallow baking pan arrange chicken in a single
layer, skin side down. In a small bowl combine honey, lemon juice and salt.
Pour half of this sauce over chicken. Bake, covered for 30 minutes. Remove
cover; turn chicken. Pour other half of sauce on chicken. Replace cover.
Bake another 25 to 30 minutes or until cooked through, removing cover last
10 minutes for browning.

CUTLET PAILLARDS WITH BASIL BUTTER

Serves 4
When I made this recipe, I happened to be in a hurry, and didn't have time
to get fresh basil so I used dried basil instead. Frank liked it and had
seconds. The name "Paillard," by the way, comes from a European restaurant
famous at the end of the 19th Century.
4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster
breast
1 tablespoon olive or vegetable oil
6 tablespoons butter or margarine
3 tablespoons minced fresh basil, or 1 tablespoon dried
1 small clove garlic, minced
1 teaspoon lemon juice
salt and ground pepper to taste
lemon slices, for garnish
Place chicken between sheets of plastic wrap and pound to 1/2 inch
thickness. If using thin sliced boneless Roaster breast, omit placing in
plastic wrap and pounding. Brush cutlets lightly with oil, Grill over hot
coals 3 to 4 minutes per side, rotating to form crosshatch marks
characteristic of paillards, or broil 3 to 4 minutes per side or until
cooked through. Place butter, basil, garlic and lemon juice in a small pan
and melt on the side of the grill. Spoon butter over paillards and season
with salt and pepper. Garnish with lemon slices.

CORN CRISPED CHICKEN

 Serves 4
I grew up on this recipe. It's not new, but it's good and the preparation
time is minimal. If you don't have cornflakes, you can substitute almost any
breakfast flakes as long as they don't have raisins in them. (The raisins
can scorch in the oven.) For variation, you can add 1 teaspoon dried italian
seasonings or 1 teaspoon chili powder or 3/4 teaspoon curry powder to the
cornflake crumbs.
1 cup cornflake crumbs
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1/2 cup evaporated milk, undiluted
1 chicken, cut in serving pieces
Preheat oven to 350F. On a sheet of wax paper combine cornflake crumbs,
salt and pepper. Place evaporated milk in a shallow bowl. Dip chicken in
milk; then roll in seasoned crumbs. Place chicken, skin side up, in a
baking pan. Bake, uncovered for 1 hour, or until cooked through.

BIRD OF PARADISE

 Serves 4
The recipe calls for a chicken cut in serving pieces, but naturally you can
substitute any parts that you particularly like, such as breasts or thighs.
Three breasts or 6 thighs with drumsticks attached would come out to about
the same amount as the 1 chicken called for in this recipe.
1 chicken, cut in serving pieces
Salt and ground pepper to taste
1 egg, beaten
1/4 cup milk
1 teaspoon salt or to taste
1/3 cup grated Parmesan cheese
1/2 cup butter or margarine
1 cup sherry
Season chicken with salt and pepper. In a shallow bowl combine egg and
milk. Place cheese in a shallow baking pan. Dip chicken in egg mixture;
then roll in cheese. In a large, deep skillet, over medium heat, melt
butter. Add chicken and brown for 5 to 6 minutes on each side. Add sherry.
Cover and cook at medium-low heat for 35 to 45 minutes or until cooked
through.

OVEN-FRIED CHICKEN, SOUTHWESTERN STYLE

Any basic fried chicken recipe may be adapted for oven frying. It is a
useful technique when cooking larger quantities of chicken and is less messy
than stovetop frying. (Especially if you have a self-cleaning oven.)
Simply follow the basic cooking instructions as given in the Southwestern
version below.
1 chicken, cut in serving pieces
1 cup buttermilk
3/4 teaspoon Tabasco, optional
Vegetable oil for frying
1/2 cup flour
1/2 cup corn meal
1 teaspoon salt
3/4 teaspoon chili powder
1/4 teaspoon ground pepper
Place chicken in a large bowl. Sprinkle with Tabasco. Pour buttermilk over
all and allow to marinate for 10 to 15 minutes. Preheat oven to 425oF.
Place 1/2 inch of oil in the bottom of a heavy baking pan large enough to
hold chicken without crowding. Place pan in oven to heat for 10 minutes.
In a plastic bag combine remaining ingredients. Shake chicken in seasoned
flour. Remove pieces one at a time and quickly slip into hot oil. Place in
oven and bake for 20 minutes. Turn and bake for 10 to 15 minutes longer or
until chicken is cooked through. Drain chicken on crumpled paper towels.

BASIC ROAST CHICKEN

Serves 4
Sometimes there is nothing else that will fill the bill like roasted
chicken. Here's the easiest way to do it. You can brush the surface with
melted butter, margarine or oil, but it isn't really necessary.
1 whole chicken
1 teaspoon salt or to taste
1 package (7-1/2-ounces) stuffing mix, prepared as directed on package
Sprinkle cavity of chicken with salt. Stuff with favorite prepared
stuffing. Or skip stuffing if you're really in a hurry. Place chicken in
baking pan (no rack needed).
ROASTING CHART
Approximate Amount of Additional Cooking
Cooking Time Stuffing Time if Stuffed
at 350F [in cups]
Broiler/Fryer 1-1/2 to 2 cups 15 to 20 minutes
1-1/4 to 2 hours
(2-1/2 to 4 pounds)
Oven Stuffer Roaster 3 to 3-1/2 cups 20 to 25 minutes
2-1/4 to 2-3/4 hours
(5 to 7 pounds)
Cornish Game Hen 1/2 to 3/4 cup 15 to 20 minutes
60 to 75 minutes
(18-24-ounces)

BASIC FRIED CHICKEN

 Serves 4
This is fried chicken in its simplest form. It's good enough so that the
last time I made it, the grandchildren were making off with pieces almost as
fast as I could cook them. Frank's daughter Anne Oliviero particularly
recommends basic fried chicken served cold the next day for picnics. She and
her family love to explore some of the islands off the coast of Maine, where
they live, and cold fried chicken is just about always on the menu.
1/3 cup flour
1 teaspoon salt or to taste
1/4 teaspoon ground pepper or to taste
1 chicken cut in serving pieces
1/2 cup vegetable shortening
In a large plastic bag combine flour with salt and pepper. Shake chicken in
bag with mixture. In a large, deep skillet over medium heat, melt
shortening. Cook chicken uncovered, heat for 20 to 30 minutes on each
side or until cooked through.

BAKED ONION CHICKEN

Serves 4
Recipes don't get much easier on the cook than this. Anne Nesbit developed
it for Perdue Farms. One of her jobs as a Perdue home economist was to
translate some of the world's most successful recipes into ones that were
both easy to assemble and quick to prepare. "I'm an admirer of simple
recipes," says Anne. "My heart was in this work because I believed in it.
People want food that looks good and tastes good, but they don't have time
to put a lot of work into getting there." I've never met Anne, except over
the phone, but from this comment, I know I would like her. The recipe isn't
fancy, and it may be old-fashioned, but it's a treasure when you're in a hurry.
1 chicken, cut in serving pieces
dehydrated onion soup mix
Preheat oven to 350F. Roll chicken in dry soup mix, using about as much
mix as you would salt. Place chicken in a single layer, skin side up, on
baking sheet. Bake, uncovered for 55 to 65 minutes until cooked through.

SOPA SECA (Mexican Rice)
2 tsp. olive oil
1/2 tsp. minced garlic
1/2 cup chopped onion
1 large tomato, chopped
1 cup uncooked, converted rice
1 small green bell pepper, seeded and diced
1 - 13 oz. can chicken broth
dash of red pepper
1/2 tsp. oregano
1/2 tsp. salt
Heat oil in a dutch oven over moderate heat. Add garlic, onion
and tomato. Cover and cook 3 minutes, or until onion is soft.
Add rice and cook for 2 minutes, stiffing, until rice is shiny
and hot. Stir in green pepper, chicken broth, red pepper,
oregano and salt. Bring to a boil. cover and bake for 20 minutes
at 400 degrees.

MEXICAN CORN

1/4 cup butter or margarine
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 pkg. (10 oz.) frozen corn or 1 can No.2 whole kernel corn
1/4 cup diced pimiento
1/2 tsp. salt
1/4 tsp. pepper
sweet pepper slices, to garnish
Heat butter or margarine over low heat. Add and cook until onion
is transparent. Add green pepper. Add corn. Cook corn covered,
over low heat, about 10 minutes, or until tender.
During the last few minutes of cooking, mix in diced pimento.
Season to taste with salt and pepper. Mix gently. Garnish with
sweet red pepper slices. Serves 4.

JALAPENO BEAN DIP

5 small jalapeno peppers
2-1/2 cups chili hot beans, mashed
1 tbsp. oil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder
Cut off tops of peppers. Combine whole peppers and remaining
ingredients in saucepan. Simmer 15 minutes, adding water if
needed, to keep beans from sticking to bottom of pan. Cool
mixture and remove peppers. Serve dip with fresh vegetables.
NOTE: This is a Mexican vegetable dish, but can easily be an
appetizer when served with crackers.

SPANISH RICE
1 cup uncooked rice
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tbsp. cooking oil
2 cups chopped canned tomatoes
1 cup water
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1 beef bouillon cube
Saute rice, onion and green pepper in oil until vegetables are
tender. Add remaining ingredients. Bring to a boil. Reduce heat
and simmer 20 minutes or until liquid is absorbed and rice is
tender. Serves 6 - 8.

TACO DIP

1 lb. hamburger
1 dry pkg. taco seasoning
6 oz. green taco sauce
16 oz. can refried beans
16 oz. carton sour cream
1 cup shredded cheddar cheese
Brown hamburger. Add taco seasoning, taco sauce and refried
beans. Mix well. Pour into loaf pan; spoon sour cream over and
sprinkle with the cheese.
Bake at 350 degrees for 30 minutes. Eat with Nacho chips.

TACO SEASONING

2 tsp. chili powder
1-1/2 tsp. paprika
1-1/2 tsp. ground cumin
1 tsp. onion powder
3/4 tsp. garlic salt
1/2 tsp. salt
dash cayenne pepper
Combine all above ingredients. Make 3 tablespoons.

MEXICAN CHICKEN SOUP

1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup
for milder flavored soup)
2 cups cooked, drained pinto beans
Place chicken pieces in large saucepan; add enough water to
cover. Cook until tender, about 25 minutes.
Remove chicken pieces from broth and put in the tomatoes, garlic
and chilies. Slide chicken meat off the bones and return meat to
the broth. Add beans and simmer about 15 minutes. Yield: about 2
quarts. Approx. calorie serving: 1 cup equals 190 calories.
Serve with tortilla. 1 tortilla equals 60 calories.

Tomato Omelet.

Break twelve fresh eggs in a bowl, season them with a pinch of salt
and half a pinch of pepper, and beat thoroughly for four minutes.
Place two ounces of butter in a frying-pan on a hot stove, let it heat
well without browning, then pour into it half a pint of freshly cooked
stewed tomatoes, suppressing all the liquid. Cook for two minutes,
then throw the beaten eggs over, and with a fork mix the whole gently
for three minutes; let rest for one minute longer. Bring up the
two opposite sides, turn it carefully on a hot dish, and serve.

Plain Omelet.

Crack into a bowl twelve fresh eggs, season them with a pinch of
salt and half a pinch of white pepper, beat them well until the whites
and yolks are thoroughly mixed, or for fully four minutes. Place in
a No. 8 frying-pan two tablespoonfuls of clarified butter ; heat it well
on the hot range, and when it crackles pour in the eggs, and with a
fork stir all well for two minutes, then let rest for half a minute. Fold
up with the fork the side nearest the handle first to the centre of
the omelet, then the opposite side, so that both sides will meet
right in the centre ; let rest for half a minute longer ; have a hot dish
in the left hand, take hold of the handle of the pan with the right,
bring both dish and pan to a triangular shape, and with a rapid movement
turn the pan right over the centre of the dish, and send to the
table. (The omelet should be made on a very brisk range, without
taking the lid off the stove.)
Should the pan be smaller than the above-mentioned No. 8 it will
require three minutes' stirring, one minute to rest, and half a minute
to rest after having been folded.
When making an omelet for one person, for instance, use three
fresh eggs, seasoned with half a teaspoonful of salt, and half a saltspoonful
of white pepper. Thoroughly heat in a small frying-pan
half a teaspoonful of clarified butter ; after sharply beating the eggs
in the bowl, pour into the pan, and gently mix for one minute on a
very brisk range, let rest for a quarter of a minute, fold one side up,
rest a quarter of a minute more, then turn on a small hot dish, and
serve.

Omelet with Fine Herbs.

Break twelve fresh eggs into a bowl, add a pinch of finely chopped
parsley, half a pinch of chopped tarragon, and half a pinch of chives;
also, if desired, half a cupful of sweet cream. Beat the whole thoroughly
without stopping for four minutes ; melt one ounce of good
butter in a frying-pan on the hot stove ; when it is melted and begins
to crackle, pour in the eggs, and mix them gently with a fork,
while they cook for three minutes : let them rest for one minute, then
bring the sides toward the centre, turn it on a hot dish, and serve.

Eggs a la Duchesse.

Place a quarter of a pound of powdered sugar in a saucepan, adding
half a pint of water, a small piece of lemon peel, and a short stick
of cinnamon. Boil until the sugar is reduced to a syrup, then remove
the lemon peel and cinnamon, and add half a teaspoonful of
orange-flower water. Beat together, then strain twelve egg yolks with
a pint of milk or cream, add this to the syrup with a very little salt,
then transfer the whole to a silver baking-dish, place it on the hot
stove, and let cook for ten minutes, stirring briskly, and when it
forms a cream, squeeze in the juice of a fine, sound lemon ; remove
from the fire, lay the dish on another, and send to the table.

Eggs a la Polonaise.

Cut twelve hard-boiled eggs in halves, separate the whites from
the yolks, and pound the latter in a mortar, adding about one ounce
of butter, a pinch of salt, half a pinch of ground spice, a saltspoonful
of grated nutmeg, and five raw yolks ; when well blended, without
any lumps, strew half a tablespoonful of very fine chopped parsley
over, and add the whites of the five eggs well beaten. Garnish the
bottom of a baking-dish with this preparation, laying it in about a
finger thick ; also fill the whites with a part of it, making them have
the appearance of whole eggs. Arrange them tastefully on top, and
set the dish in the oven ; brown slightly for about five minutes, remove
it from the oven, lay the dish on top of another, wipe the sides
carefully, and serve immediately.

Eggs a Ilmptratrice.
Cook twelve eggs exactly as in No. 33, arranging six small slices
of pate-de-foie-gras, one on top of each egg, and serving very hot.
Eggs a la Suisse.
Fry twelve eggs as for No. 33 ; after cooking for two minutes,
cover with half a pint of hot tomato sauce, and add three cooked
sausages, cut in two, also a little grated cheese, then send to the
table.
Eggs a la Chipolata.
Prepare twelve eggs as for No. 33, and cover them with a pint of
hot Chipolata garnishing (No. 112), and serve very hot.
Eggs a rAlsacienne.
Fry twelve eggs as for No. 33, only putting them on a long dish.
Add one chopped onion to four ounces of finely minced calf's liver,
quickly toss them on a brisk fire for about eight minutes, then pour in
about six to eight drops of vinegar, a pinch of salt, and a little pepper
to season. Garnish both ends of the dish with this, then serve.
Eggs a tAurore.
Boil twelve eggs until hard, then let them cool ; shell them, and
separate the yolks from the whites, putting the former into a mortar,
adding one ounce of fresh butter, a pinch of salt, half a pinch of nutmeg,
the same of ground spice, and three raw egg yolks ; pound all
well together. Mince the whites, and put them in a sautoire with a
pint of well reduced bechamel (No. 108), cook without boiling, although
letting them attain a good consistency ; place them on the dish
used for serving, lay the pounded yolks on top, and garnish with
twelve square sippets of bread dipped in beaten egg, and put in the
oven to brown for about four minutes ; then serve.
Eggs a la Polonaise.
Cut twelve hard-boiled eggs in halves, separate the whites from
the yolks, and pound the latter in a mortar, adding about one ounce
of butter, a pinch of salt, half a pinch of ground spice, a saltspoonful
of grated nutmeg, and five raw yolks ; when well blended, without
any lumps, strew half a tablespoonful of very fine chopped parsley
over, and add the whites of the five eggs well beaten. Garnish the
bottom of a baking-dish with this preparation, laying it in about a
finger thick ; also fill the whites with a part of it, making them have
the appearance of whole eggs. Arrange them tastefully on top, and
set the dish in the oven ; brown slightly for about five minutes, remove
it from the oven, lay the dish on top of another, wipe the sides
carefully, and serve immediately.
Eggs a la Saiice Robert.
Peel two medium-sized onions, and remove the hearts, cut them in
slices (the hearts), and put them with a tablespoonful of butter in a
saucepan on a brisk fire, and brown them well. Moisten with a cupful
of lean broth, season with a pinch of salt and half a pinch of pepper,
cook, and let the sauce reduce for about ten minutes. When ready
to serve, cut eight hard-boiled eggs into slices, mix them in the preparation,
and let heat together without boiling for two minutes ; finish
with a teaspoonful of diluted mustard, and then serve.
Eggs a la Hyde.
Boil six fresh eggs for seven minutes, then lay them in cold
water for five minutes to cool them off ; shell them, and put
them on a plate. Hash fine half a small canful of mushrooms
with two branches of parsley and one medium-sized, sound
shallot. Put in a saucepan on the hot stove one ounce of good
butter, and when melted add the prepared mushrooms, and let cook
rather slowly for fifteen minutes, stirring it occasionally. Add half a
pint of Madeira sauce (No. 103), season with a pinch of salt and a
light pinch of pepper, then cook again slowly for ten minutes.
Strain the whole through a fine sieve into another saucepan,
and set it aside to keep warm ; cut the six hard-boiled eggs into
halves, remove the entire yolks, and mash them thoroughly in a bowl,
adding half an ounce of good, fresh butter and half a pint of sweet
cream. Season with a light pinch of salt, half a pinch of pepper, and
half a teaspoonful of grated nutmeg ; mix well together, and with this
fill the twelve pieces of egg-white. Lay them on a lightly buttered
dish, pour the sauce over, and put them in the oven for eight minutes
before sending to the table.

Eggs & la Tzirque.

Cook twelve eggs the same as for No. 33, and pour over them
six chicken livers, tossed gently but rapidly in a saucepan on a brisk
fire with one ounce of butter for three minutes, and then with a spoon
remove all the butter from the saucepan. Season with a pinch of salt,
and half a pinch of white pepper, adding half a glass of good Madeira
wine. Reduce it to one half, then add one gill of hot Madeira
sauce (No. 103), heat up a little, and then pour the sauce over
the eggs and serve.
40

Eggs & la Meyerbeer.

Butter a silver dish and break into it twelve fresh eggs ; or, if desired,
use six small silver dishes, breaking two eggs into each one ;
then cook them on the stove for two minutes. Cut six mutton kidneys
in halves, broil or stew them according to taste, then add them
to the eggs, and serve with half a pint of hot Perigueux sauce (No.
no) thrown over.

Eggs a la Reine.

Prepare twelve eggs as for No. 33, cook them for two minutes.
Make a garnishing of one ounce of cooked chicken-breast, one finely
shred, medium-sized truffle, and six minced mushrooms. Moisten
with half a pint of good Allemande sauce (No. in), heat it up well,
but do not let it boil ; then pour over the eggs and serve immediately.
39

Eggs with Melted Cheese.

Grate two ounces of Parmesan cheese on a dish ; set it on a slow
fire, adding half a glassful of white wine, a pinch of chopped parsley, a
pinch of chopped chives, half a pinch of pepper, and a saltspoonful of
grated nutmeg, also two ounces of good butter. Stir thoroughly while
cooking, and as the cheese melts, break in twelve eggs ; cook for
five minutes longer, then surround the dish with heart-shaped crofitons
(No. 102) set it on another dish, and serve very hot.

Eggs en Panade.

Cut out twelve round pieces of bread-crumbs, each one measuring
two inches in diameter, and place them in a pie-plate, spreading a
little butter over each ; brown them in the hot oven for one minute.
Break twelve eggs in a bowl, add one pinch of chopped parsley, half
a pinch of chives, two tablespoonfuls of thick, sweet cream, one ounce
of butter, a pinch of salt, and a very little white pepper. Beat sharply
all together for four minutes. Add the twelve pieces of browned
bread to the beaten eggs ; mix them well together. Place in a fryingpan
on the hot range one ounce of clarified butter, heat thoroughly,
then fry one egged bread at a time for one and a half minutes on each
side. Dress, with the aid of a cake-turner on a hot dish with a folded
napkin ; keep in a warm place. Repeat the same process with the
others, and serve.
37

Eggs a la Paysanne.

Put half a pint of cream into a dish, on the fire, and when it boils,
break in twelve fresh eggs, season with a pinch of salt and twelve
whole peppers ; let cook for two minutes, and then set it in the oven
for three minutes, so that the eggs get a good golden color, taking
care that they do not harden. Remove from the oven, place the dish
on another, and serve.
34

Eggs a la Rdgence.

Shred an ounce and a half of salt pork into fine pieces (ham will
answer the same purpose), also one onion cut into small squares, and
six medium-sized mushrooms, all of equal size ; moisten with a spoonful
of good gravy, and cook for five minutes. When done, reduce
with a tablespoonful of mushroom essence (liquor). Break twelve
fresh eggs in a dish, with an ounce of melted butter on the bottom,
and set it in a moderate oven for five minutes ; pour the garnishing
over, drip off the fat, wipe the sides of the dish, and add six drops of
strong tarragon-vinegar. Remove from the oven, place the dish on
another, and serve.
33