This is a COPYRIGHTED Project Gutenberg etext. Copyright (C) Mitzi Perdue.
The Perdue Chicken Cookbook by Mitzi Perdue
Preface: Why I Chickened Out
Introduction: You Don't Need to Wing It! Let Frank Take You Under His. Everything You Wanted or Needed to Know about Selecting, Storing and Cooking Chicken
Chapter 1. Chicken for Everyday Tips on Cooking in a Hurry, plus: Quick Recipes, Simple Recipes, and Family Favorites
Chapter 2. Chicken for the Microwave Tips for Using the Microwave, plus: Quick Microwave Recipes, and Classic Recipes Adapted for the Microwave
Chapter 3. Chicken for Dieters Tips for Dieters, plus: Low Calorie, Low Cholesterol Recipes
Chapter 4. Chicken for Children Tips on Cooking for Kids, plus: Recipes for Kids to Eat and Recipes for Kids to Cook
Chapter 5. Chicken for Barbecuing Tips for Cooking Outdoors, plus Recipes for Barbecuing
Chapter 6. Chicken for Crowds Tips on Quantity Cooking, plus Recipes for Crowds
Chapter 7. Chicken for Tomorrow$or Next Week Tips on Storing and Freezing, plus Cook Ahead Recipes
Chapter 8. Chicken for Holidays Chicken and Holiday Cooking, plus: Menus and Recipes for the Chinese New Year, Valentine's Day, Mother's Day, Fourth of July, Thanksgiving, Chanukah, and Christmas
Chapter 9. Chicken for Important Occasions Chicken for When You Want Something Different and Exciting, plus Show Stopper Recipes
Chapter 10. Chicken for Planovers Tips on Food Safety, plus Recipes for the Rest of the Bird
Conclusion: A Rare Bird What Frank Is Really Like
Acknowledgements
I've often thought that inspiration is one of the greatest gifts one person can give another, and there are several people who were an inspiration in writing this book. First is a woman whom I would term the Godmother of this book, Connie Littleton, the Director of Advertising and Marketing Services at Perdue. She is a woman totally committed to excellence, and if that commitment to excellence meant she had to read and edit until the wee hours of the morning, she always did it as if it were a matter of course. With each passing day, I gained increasing respect for her professionalism, judgment and knowledge. Bev Cox, a home economist and food stylist, was an inspiration for her meticulous attention to detail, her enthusiasm, and her unfailing good humor no matter what. Beth Fusaro, who typed most of the recipes in this book, is a Renaissance Woman, who knows not only about food and typing, but also about everything from making pottery to preserving the environment. It's been a privilege to work with Beth. Gretchen Barnes, who assisted Bev Cox in editing, learned a whole new computer program, Word Perfect, in order to get the job done quickly. Sharon Sakemiller, who is already a Word Perfect expert, also helped with typing and retyping recipes. She impressed everyone with how rapidly she could get things done.
My sincere thanks to the members of American Agri-Women who over the years have shared their food tips with me. Also, deepest thanks to the U.S. Department of Agriculture's Cooperative Extension. One of Cooperative Extension's major activities is helping to educate consumers, and I owe Cooperative Extension a deep debt of gratitude for the education I've received through their many publications, broadcasts, classes, seminars, meetings, and personal contacts. The following Cooperative Extension members$many of whom are good friends as well as professional colleagues$have been invaluable resources for food tips and food knowledge: Dorothy Thurber, Kathryn Boor, Christine Bruhn, Ellen Pusey, Sally Foulke, Bonnie Tanner, Bettie Collins, Sue Snyder, Chuck Waybeck, and George York. Also thanks to Dot Tringali of the National Broiler Council, to Connie Parvis of the Delmarva Poultry Industry, to Joy Schrage from the Whirlpool Corporation, and Lisa Readie from the Barbecue Industry Association.
