The Perdue Chicken Cookbook

Japanese Meal-in-a-Bowl: Prepare Japanese-style noodle soup (ramen) as

directed. Add heated chicken breast nuggets or tenders, sliced scallions

and a dash of soy sauce. (I often put this in a Thermos and bring it to

Frank at his office when he's working late.)

Nugget Sticks: On metal skewers, alternately thread 4 to 5 chicken breast

nuggets with 2 inch pieces of bacon. Heat in oven as directed on nugget

package. Dip into prepared chutney or sweet-sour sauce.

Stir-Fry Snack: Stir-fry wings in a little oil with red bell pepper strips,

scallions and sliced water chestnuts. Season with soy sauce. Serve over

rice.

Substantial Sub: Split a loaf of Italian bread lengthwise. Pile on heated

breaded chicken cutlets or tenders, provolone cheese, sliced tomato, sweet

onion, pimentos and shredded lettuce. Douse with bottled salad dressing and

dig in.

Tenders Under Wraps: Brush Boston lettuce leaves with prepared hoisin sauce

or Chinese-style duck sauce. Place a heated tender or 2 nuggets and a piece

of scallion on top. Roll up lettuce around tender, securing with a

toothpick.

PRECOOKED HOT & SPICY WINGS

Chicken Antipasto: Arrange hot & spicy wings on platter with slices of

provolone cheese, sliced tomatoes, marinated artichoke hearts and olives.

Out-of-Buffalo Wings: Warm hot & spicy wings and arrange with celery sticks

around a blue cheese dip. Combine 3/4 cup mayonnaise, 1/3 cup crumbled blue

cheese and 1 minced scallion in a small bowl.

Speedy Arroz Con Pollo: Prepare a box of Spanish rice mix as package

directs. During last 10 minutes of cooking time, add 1 package hot & spicy

wings, 1 package thawed frozen peas and 1/2 cup sliced olives. Cover and

heat through.

PRECOOKED BARBECUED WINGS

Tostados Platter: Arrange heated wings on platter with wedges of avocado

and tomato, chunks of cheddar cheese, crisp taco chips and a bowl of

prepared taco sauce for dipping.

Wings 'n Ribs: Serve hot wings on platter arranged with small barbecued

spareribs and thick-cut French fries. Pass additional bottled barbecue

sauce on side.

ROASTED CHICKEN AND CORNISH HENS

Aloha Salad: Halve a fresh pineapple and cut fruit into chunks. Toss with

chunks of roasted chicken, toasted almonds, and chopped scallions. Blend in

mayonnaise flavored with curry powder and spoon back into pineapple shell to

serve.

Cheesy Chick: Prepare packaged stuffing mix as directed, adding 1 cup

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