The Perdue Chicken Cookbook

your favorite mustard. For myself, I've been trying some of the more exotic

mustards from the supermarket and sometimes I put out several kinds in

pretty little dishes that I'd otherwise use for nuts. Instead of a wine or

cheese tasting, my guests end up trying different mustards.

PERDUE PLUS FIVE

When was the last time you baked a pie from scratch?

I'm asking you this question because I'm guessing that you're like many

other people who've told me that today they'd never have time to bake a pie

from scratch. They might have once, but they don't have the time any more.

In the last few years I've asked this question to dozens and dozens of

audiences when giving talks. Almost always, I get the same answer: that

people who once had had the time to do a lot of cooking now seldom do. The

want to eat well, they enjoy cooking, but they just can't find the time.

If you were to ask me that question, I'd have to answer that I haven't

found time to bake a pie from scratch in years either. Frank keeps me so

busy that sometimes I think that I'm married to a whirlwind. People joke

that he's the only man you'll ever meet who can enter a revolving door in

the compartment behind you and come out ahead of you. They also joke that

he doesn't get ulcers-but he's a carrier.

Knowing quick recipes has become more important to me than ever, and this

section contains a selection of the best. The heating and cooking time may

take an hour or so, but your part in the kitchen should be no more than

fifteen minutes. In this section, you'll find uncomplicated recipes with

few steps, and none of the recipes have more than five ingredients in

addition to chicken, salt, pepper and water.

If like me, you also are looking for ways to prepare meals that taste good,

look good, give you more satisfaction than microwaving a store bought

frozen dinner, but don't require a long time in the kitchen, this section

is for you.

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.

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.

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