To star at the meal, serve Cornish Hens Sheherazade, a romantic choice because fresh hens, like love birds, come in pairs. They also are low in calories, fat, cholesterol, and sodium. To surround the birds with beauty and good nutrition, you could make a brown-rice pilaf, sweet- flavored miniature vegetables, and a salad studded with deep-red beets cut in tiny hearts. For dessert? Try Forbidden Fruit Souffle. MENU *Cornish Hens Sheherazade *Curried Brown Rice Pilaf Miniature Vegetables *Tender Hearts Salad *Forbidden Fruit Souffle *Recipe follows CORNISH HENS SHEHERAZADEServes 2-4 2 fresh Cornish game hens 4 tablespoons fresh lemon juice (reserve shell) 2 teaspoons soybean oil 1/2 teaspoon ground ginger 1/2 teaspoon ground cumin Ground pepper to taste, and salt, if you must Paprika to taste 2 small onions, halved 4 whole cloves 6 fresh or frozen baby carrots, lightly steamed 1/2 cup combined fresh or frozen baby peas and pearl onions, lightly steamed Curried Brown Rice Pilaf (recipe follows) Place hens in large shallow bowl. In small bowl, combine lemon juice, oil, ginger, cumin, pepper, salt and paprika. Pour into and over Cornish hens. Cover and marinate in refrigerator 30 minutes or longer. Preheat oven to 350F. Stick cloves into onion halves. Place 2 onion halves and 1/4 squeezed lemon juice inside each hen. Tie legs together and fold back wings. Sprinkle with pepper and paprika. Roast about 60 minutes or until juices run clear with no trace of pink when thigh is pierced. Serve hens with vegetables and Curried Brown Rice Pilaf.
CURRIED BROWN RICE PILAFServes 2 1 teaspoon soybean oil 1/3 cup chopped onion 1 teaspoon curry powder 1/4 teaspoon ground ginger 1/8 teaspoon ground cumin 1/8 teaspoon ground turmeric Ground pepper to taste, and salt, if you can't do without it Dash Cayenne 1/2 cup uncooked brown rice 1 tablespoon raisins (optional) 1 can (10-ounces) low-sodium chicken broth 1/2 cup water 1 tablespoon snipped fresh or frozen chives Preheat oven to 350F. In small, non-stick skillet over medium-low heat, heat oil. Saute onion and spices and salt, if you're using it, in hot oil for 2 to 3 minutes until tender but not browned. Stir in rice and raisins; remove from heat and set aside. In an ovenproof saucepan, over high heat, bring chicken broth and water to a boil. Stir in rice mixture; cover and boil 5 minutes. Place covered saucepan in oven and continue to cook 45 to 50 minutes until rice is tender and liquid has been absorbed. To serve, toss pilaf with chives. TENDER HEARTS SALADServes 2 1 can (8-ounces) low-sodium fancy sliced beets 2 teaspoons cider vinegar 1 teaspoon Dijon mustard 1 tablespoon soybean oil Ground pepper to taste Pinch ground cinnamon to taste 2 small heads Bibb or Boston lettuce with outside leaves removed 2 teaspoons snipped fresh or frozen chives Drain beets, reserving 2 tablespoons liquid. Using small heart-shaped cookie cutter or cardboard pattern, cut hearts out of beet slices. Prepare dressing: in small bowl, combine reserved beet liquid, vinegar, and mustard. Whisk in oil in a slow stream; season with pepper and cinnamon. Toss beets with dressing and set aside. Trim base of lettuce heads, if necessary, so they sit flat; gently spread leaves open like a flower. Carefully wash lettuce in cold water; pat dry with paper towels. On each of the two salad plates, place one lettuce head; arrange beet hearts decoratively among leaves. To serve, drizzle with dressing and sprinkle with chives. FORBIDDEN FRUIT SOUFFLEServes 2 2 large unblemished cooking/eating apples 1/2 lemon 1 cup unsweetened applesauce 2 teaspoons honey Ground cinnamon to taste Ground nutmeg to taste 2 tablespoons applejack or Calvados, divided (optional) 1 large egg white Confectioners' sugar Preheat oven to 375F. Lightly grease baking dish. Wash apples and, if necessary, cut a thin slice off bottom of each apple to make it stand upright. Cut a 1/2-inch slice off tops of apples. Using a small, sharp knife and a grapefruit spoon, hollow out apples, leaving a shell 1/4- inch thick. Rub inside and top edges of apple shells with lemon to keep them from discoloring. In small, heavy-bottomed saucepan over low heat, combine applesauce, honey, cinnamon, nutmeg and 1 to 2 teaspoons applejack. Cook, stirring often, until heated through but not boiling. In small bow, with mixer at high speed, beat egg white until stiff but not dry. Into medium-sized mixing bowl, pour hot applesauce. Add half the egg white; fold in with a rubber or wooden spatula. Add remaining egg white and fold in gently. Sprinkle inside of apple shells lightly with additional cinnamon and nutmeg. Place apple shells in prepared baking dish; carefully fill with applesauce mixture, doming the top. Bake in center of oven for 15 to 17 minutes or until souffles have risen and are very lightly browned on top. Remove souffles from oven and sprinkle lightly with confectioner's sugar. To flame souffles, in small saucepan, heat remaining applejack until barely warm. Using a long match, light applejack and pour over souffles. Serve at once.
PHOTO - DRUMSTICK CROWN ROAST - SPRING DRUMSTICK CROWN ROAST ADDS WHIMSY TO EASTER FEAST The symbols of Easter are happy ones, full of the joy of the day$spring flowers and spring greens, new clothes, cuddly animals and their chocolate look-alikes, jelly beans, fancy breads and cakes, colored eggs and Easter egg hunts. Catching the spirit of the day, Perdue Farms' home economists developed a playful main course to "crown" the Easter meal. It is a roast of drumsticks fashioned into an edible crown by baking them upright around a coffee can. When baking is complete, a corn bread stuffing that you make replaces the can. The technique is not difficult and the can actually helps brown the outside of the chicken. Pilaf-Stuffed Crown Roast With Herb Gravy could be the centerpiece to a Greek feast, including a classic Greek soup, artichoke casserole, and salad with feta cheese. Traditional touches such as a garnish of red-dyed hard- cooked eggs and luscious rich baklava from the bakery will add authenticity to the celebration. For an American-style meal, serve Cornbread-Stuffed Crown Roast of Drumsticks with Madeira Sauce. Either way, Happy Easter! MENU Hot Sherried Consomme *Pilaf-Stuffed Crown Roast of Drumsticks with Herb Gravy or *Cornbread-Stuffed Crown Roast of Drumsticks with Madeira Sauce Creamy Cole Slaw Maple Candied Sweet Potatoes Wilted Lettuce Salad Golden Chiffon Cake *Recipe follows PILAF-STUFFED CROWN ROAST OFServes 4-6 DRUMSTICKS WITH HERB GRAVY 10 roaster drumsticks 1 empty coffee can (12-16-ounces) with ends removed and outside greased Kitchen twine 1/3 cup olive oil Salt and ground pepper to taste 1 1/2 teaspoons minced, fresh oregano or 3/4 teaspoon dried, divided 1 1/2 teaspoons minced, fresh thyme, or 3/4 teaspoon dried 1/4 cup flour 1 clove garlic, minced 2 cups chicken broth or water 4 hard-cooked eggs, dyed red, optional garnish Fresh bay leaves, thyme, oregano and marjoram, optional garnish GREEK EASTER PILAF (recipe follows) Preheat oven to 375F. Place coffee can in center of a round 9- or 10-inch cake pan. Arrange drumsticks around can, narrow end up. With twine, tie drumsticks securely around the can in 3 places, starting at the middle, then bottom, then top. In a small bowl, combine oil with salt, pepper, one half of oregano, and 1/2 of thyme; brush onto drumsticks. Roast drumsticks for 1 hour, 10 minutes, basting halfway through cooking time with any remaining oil. Meanwhile, prepare Greek Easter Pilaf; keep warm. Using two spatulas, remove roast with can to a warm 12-inch platter or chop plate. Pour 1/4 cup pan juices into a small saucepan. Whisk in flour and cook over medium heat for 10 minutes, stirring constantly. Add garlic, broth, and remaining oregano and thyme; bring to a boil, whisking constantly. Season to taste with salt and pepper; strain gravy into a warm sauceboat. To serve roast, spoon stuffing into coffee can. Carefully lift off can and gently press drumsticks against stuffing. Garnish, if desired, with dyed eggs and fresh herbs. GREEK EASTER PILAF 1/4 cup (1/2 stick) butter or margarine 1/2 cup chopped onion 1/4 cup pine nuts (pignoli) 1-1/2 cups converted rice 2-1/4 cups chicken broth or water 1/2 teaspoon salt or to taste 1/4 teaspoon ground pepper 1/2 cup currants or raisins 1/4 cup minced, fresh parsley In a saucepan over medium heat, melt butter. Saute onion, pine nuts, and rice in hot butter for 10 minutes, stirring constantly. Stir in broth, salt, pepper, and currants and bring to boil. Cover pot with tightly-fitting lid; reduce heat to low. Cook rice 20 minutes or until tender. Fluff with a fork and toss with parsley. CORNBREAD-STUFFED CROWN ROAST OF DRUMSTICKS Serves 6 WITH MADEIRA SAUCE 10 roaster drumsticks 1 empty coffee can (12-16-ounces) with both ends removed and outside greased Kitchen twine 1/2 cup (1 stick) butter or margarine melted Salt and ground pepper to taste 1 teaspoon ground sage Dixie Cornbread Stuffing (recipe follows) 1/4 cup flour 2 tablespoons Madeira wine 2 cup chicken broth or water Preheat oven to 375F. Place coffee can in center of a round 9- or 10-inch cake pan. Arrange drumsticks around can, narrow end up. With twine, tie drumsticks securely around the can in 3 places, starting at the middle, then bottom, then top. In a small bowl, combine butter with salt, pepper, and sage; brush onto drumsticks. Roast for 1 hour, 10 minutes, basting halfway through cooking time with remaining any butter. Meanwhile, prepare Dixie Cornbread Stuffing, cover and bake in oven with roast during last 20 minutes of cooking time. Using two spatulas, remove roast with can to a warm 12-inch platter or chop plate. Pour 1/4 cup pan juices into a small saucepan. Whisk in flour and cook over medium heat 10 minutes, stirring constantly. Add Madeira and broth; bring to a boil, whisking frequently. Season to taste with salt and pepper; strain gravy into a warm sauceboat. To serve roast, spoon stuffing into coffee can. Carefully lift off can and gently press drumsticks against stuffing. DIXIE CORNBREAD STUFFING 1/4 pound lean bacon, diced 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup (1/2 stick) butter or margarine 1/2 pound fresh spinach, kale, or collard greens, cooked, well drained and chopped* 1 package (8-ounces) cornbread stuffing mix 1 cup chicken broth or water Salt and ground pepper to taste In a medium-sized ovenproof skillet, over medium heat, saute bacon, onion, and celery for 5 to 10 minutes or until bacon is cooked. Add butter and heat until melted. Stir in greens, stuffing mix, and broth; toss well. Season with salt and pepper. *Note: Or substitute 1/2 package (10-ounces) frozen chopped spinach, kale, or collard greens, thawed and drained.
MOTHER'S DAY DINNER — WITH LOVE FROM THE KIDS Photo: Chicken Bouquet is a centerpiece for Mother's Day. Mother's Day became a national holiday in 1914. Since then, it's a day of love and memories, with no gifts more appreciated than the "I made it myself" or "I cooked it myself" variety. I remember so well the fledgling attempts by my oldest child to cook for Mother's Day. Jose wasn't much more than a toddler when he got the idea on his own to make hot cocoa for a Mother's Day treat. While I was still in bed, he went into the kitchen, turned on the electric stove, and started to make the cocoa by setting a china cup full of water directly on the hot burner. I came into the kitchen just in time to prevent a disaster. As you can imagine, a quick lesson on kitchen safety followed. The Perdue Farms home economists want to be sure your kids don't have a similar close call and recommend that all kids be warned to stay away from the stove unless there's adult supervision. But assuming that there's an adult around to help, children can participate in making a wonderful treat for their mother. The recipe that follows is "a dinner bouquet for Mom." Grade school children and older can create a bouquet of chicken kebobs, helping to thread fruit and fresh boneless thigh meat on skewers and to "plant" them in rice. For younger children, even toddlers, Drumstick Blossoms are an easy alternate recipe in which drumsticks are rolled in Parmesan-flavored crumbs. Any age child can help scrub vegetables and spoon sherbet into orange cups. Teenagers can enjoy creating radish roses, making stir-fry rice, and scalloping orange baskets to hold sherbet. Editor's Note: Please see accompanying recipes and photograph.
Menu
*Citrus Chicken Bouquet
or
*Drumstick Blossoms
Stewed Tomatoes
Idaho Baked Potatoes with Sour Cream
Succotash
Dinner Rolls
Berries and Cream
*Recipe follows CITRUS CHICKEN BOUQUET Serves 4 4 roaster boneless thigh cutlets 1/4 cup fresh orange juice 2 tablespoons vegetable oil 2 tablespoons soy sauce 2 tablespoons honey 1 tablespoon grated orange peel 2 cloves garlic, minced 1-1/2 teaspoon minced, fresh ginger or 1/2 teaspoon ground 2 medium-sized green peppers, cut into 1-inch squares 2 tangerines, peeled and pulled into sections 1 medium-sized clean, glazed ceramic flowerpot Garden Fried Rice (see recipe) or 5 - 6 cups cooked rice Cut chicken thighs into 1-inch chunks. In shallow bowl or non-metal container, combine orange juice, oil, soy sauce, honey, orange peel, garlic, and ginger; mix well. Cover and marinate chicken for 1 hour or longer, refrigerated. Drain chicken; reserve marinade. Preheat broiler. On each of four to six 12-inch skewers, alternately thread chicken, green pepper, and orange sections. Broil kebabs, about 5 inches from heat, for 10 to 15 minutes or until chicken is cooked through, turning occasionally and basting with marinade. To serve, spoon rice into flowerpot. Stand skewers in rice. Makes about 4 servings NOTE: Kebabs can also be barbecued on an outdoor grill. Cook over medium-hot coals for 10 to 15 minutes or until cooked through, turning occasionally and basting with marinade. DRUMSTICK BLOSSOMSServes 4-6 Children can make this Mother's Day "bouquet" of drumsticks. Served in a flowerpot it's whimsical and fun. 6 tablespoons butter or margarine, melted 1/3 cup grated Parmesan cheese 1/3 cup seasoned bread crumbs 1/4 cup sesame seeds 1/2 teaspoon paprika Salt and ground pepper to taste 12 drumsticks 1 medium-sized clean, glazed clay flowerpot 1 small head Boston lettuce or green leaf lettuce parsley sprigs, optional Preheat oven to 375oF. Place butter in a baking dish. On wax paper, combine Parmesan cheese, bread crumbs, sesame seeds, paprika, salt, and pepper. Roll each drumstick in melted butter, then in crumbs until well coated. Arrange drumsticks in same baking dish, alternating direction of drums to accommodate all pieces. Bake about 45 minutes or until cooked through and golden brown. To serve, separate lettuce into leaves; wash and dry. Line bottom and sides of flowerpot with lettuce, allowing leafy edges to extend above rim of flowerpot. Place drumsticks, bone side down, on lettuce in flowerpot to resemble flowers. Garnish with parsley sprigs, if desired.
FRANK PERDUE'S FOURTH OF JULY MENU Frank has warm memories of his childhood, growing up on his father's poultry farm on the Eastern Shore of Maryland. He was part of the family business from the time he was so small "he had to hold an egg with two hands." Like any other farm family on Maryland's Eastern Shore, the Perdues did not often get to enjoy a tender young broiler; that was strictly springtime eating, when there were small birds to spare. The rest of the year, chicken dinner meant long, slow cooking of one of the venerable hens that hatched the eggs that were the family business. "If a holiday came along," says Frank, "we could be sure my mother's big cast iron kettle would come out and it would be time to cook up one of the older hens. That was great eating!" Here's the kind of Fourth of July menu that Frank grew up with. Since you probably don't have an old stewing hen, try an Oven Stuffer Roaster for the Eastern Shore Chicken with Slippery Dumplings. Roasters are old enough to have a lot of flavor, but young enough not to be too tough. If you're unfamiliar with slippery dumplings, they are more like noodles or won ton wrappers than conventional dumplings. Sweet Potato Biscuits are a typical accompaniment, and Frank is so particular about them that the first six months of our marriage, I probably tried ten different recipes before hitting on the one that accompanies the Eastern Shore Chicken recipe. Sweet Potato Biscuits are sweeter and chewier than the baking powder variety eaten elsewhere. Enjoy this Eastern Fourth of July feast. Menu *Eastern Shore Chicken with Slippery Dumplings Turnip Greens Corn on the Cob Zucchini Parmesan *Sweet Potato Biscuits Iced Tea Peach Cobbler *Recipe follows EASTERN SHORE CHICKEN WITH SLIPPERY DUMPLINGS Serves 6-8 Poached Roaster 1 whole roaster or 1 soup and stew hen 1/2 lemon 1 medium-sized yellow onion 2 whole cloves Salt and ground pepper to taste 6 cups chicken broth or more if desired Water 1 bay leaf 1 pound small white onions, peeled 1 pound carrots (about 6), peeled and cut into 1-1/2-inch lengths
Rub roaster inside and out with lemon. Cut onion in half and stick with cloves; place in cavity of roaster. Truss bird by lacing up cavity and tying legs together. Season with salt and pepper, and place in an eight-quart Dutch oven. Pour in chicken broth and enough water to reach halfway up sides of roaster; add bay leaf. Place over medium heat; bring liquid to a simmer. Reduce heat to medium-low. Cover and simmer, allowing 20 minutes per pound for a roaster and 40 minutes per pound for a hen. (To keep meat tender, do not allow to boil.) During last 45 minutes of cooking time, add onions and carrots. Roaster is done if juices run clear with no hint of pink when thickest part of thigh is pierced. (Hen should be cooked beyond this time to tenderize.) Remove bird and vegetables to serving platter and keep warm. Add more broth or water to poaching liquid, if necessary, to bring it halfway up sides of Dutch oven; bring to a boil. Meanwhile prepare dumplings. Slippery Dumplings 2 cups flour 1 cup warm water 1 teaspoon salt or to taste In mixing bowl, combine flour, warm water and salt. Turn onto a well-floured surface and knead dough 4 to 5 minutes until it becomes elastic; reflour board as necessary. Roll out kneaded dough as thinly as possible. With sharp knife, cut into 1-1/2 to 2-inch squares. Add to boiling poaching liquid and cook 5 to 7 minutes until "al dente." Remove dumplings to a serving bowl. Over high heat, cook poaching liquid until reduced and slightly thickened. For a thicker gravy, add a small amount of flour blended with cold water to poaching liquid. To serve, pour some gravy over dumplings; pass the rest separately. Carve roaster and serve with vegetables, dumplings and gravy. Note: You can substitute won ton skins for dumpling dough. A typical side dishes for this dinner would be greens sauteed with onion and a little salt pork.
SWEET POTATO BISCUITS Makes 12 to 15 This is how I cook sweet potato biscuits for Frank, with a minimum of salt. You may prefer the biscuits with a little more salt. 1 cup drained, canned sweet potatoes 1/4 cup syrup from canned sweet potatoes 2 tablespoons vegetable shortening 1 tablespoon sugar 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt, or to taste Preheat oven to 425F. Grease a baking sheet. Rice or mash potatoes until smooth; place in small saucepan and stir in syrup. Cook over medium heat, stirring constantly, until just warm. Stir in shortening and sugar; mix well. In a mixing bowl, sift together flour, baking powder and salt. Stir in sweet potato mixture; mix well with wooden spoon or knead with hands for 1 minute. On floured surface, roll or pat out dough to 3/4-inch thickness. With 1-1/2 to 2-inch round biscuit cutter, cut out dough. Bake 12 to 15 minutes until golden on top and cooked through. Serve warm.