The Perdue Chicken Cookbook Part 15

_This tip has nothing to do with poultry, but it's worked so well for me I'll share it anyway. When the occasion is special enough so that you're using a florist, (a wedding? an anniversary?) your flower budget will go further if you'll call the florist a week ahead and tell him or her your color scheme and what you're willing to spend. The florist will know which flowers are in over supply and therefore a bargain, and given a week, he or she will have the time to place an order with the wholesaler for the ones which are a good buy. You won't necessarily spend less, but you're likely to get considerably more for your money.

_Keep food safety in mind as you work. Keep perishable food, such as chicken, in the refrigerator except when you're working with it. Prepare food in batches and have out only what you're using. When refrigerating foods, have them in small enough batches so that they'll cool quickly.

_If you're serving wine, make it white wine rather than red wine. I say that not because white wine is supposed to go with chicken (some of the more robust recipes for chicken go beautifully with red wine), but because white wine is less of a menace to your carpets.

_If it's a buffet and people will be balancing plates on their laps, serve foods that are already bite-sized and that don't require cutting with a knife and fork.

_Just because you're not having it catered doesn't mean you have to do it all yourself. If you're near a college campus, see if the food service people at the student cafeteria would be willing to make the vegetables or other side dishes. Also, check the cafeteria at a local factory or processing plant. Sometimes these people will moonlight and make large batches of your favorite recipe for you. They've got the equipment, and in my experience, they're pleased to have the extra income. Also, they're frequently less expensive than restaurants and they're apt to be much, much less expensive than a caterer.

_A crowd seldom consumes more than 3-ounces of cooked protein total, per person, and that includes whatever protein is part of the appetizers as well as the main course. However, I usually have closer to 4-ounces per person available, just for "sociable security." If you plan on just under 4-ounces each, you'll almost certainly have leftovers, but at least you won't run out. Another way of calculating is that a breast and a wing per person will insure that you'll have more than enough. (Adjust this depending on whether you're entertaining toddlers or professional football players or$the biggest eaters$older teenage boys.) Also, keep in mind how much else you're serving. At our parties, I've seen that I'll always have some leftovers if I allow a half cup serving per person for each of the following: starches, vegetables, and salad, plus a serving and a quarter of bread. That's a.s.suming that there have been a couple of small appetizers before, and that the main course will be followed by dessert.

_When you're multiplying recipes, keep in mind that cooking times may be different if you change the recipe size. A larger amount of food may take longer to cook; a smaller amount may be overcooked in the same time.

ILl.u.s.tRATION: ORIENTAL MINI DRUMSTICKS FROM CHICKEN WINGS CURRIED CHICKEN FROM BONELESS BREAST SANTA FE CHICKEN OR BONELESS THIGHS PHOTO OF ALL THREE IN FILES PHOTO: Chicken "nibbles" just right for... - 6 DIPS AND SPREADS - 5 CHICKEN "NIBBLES" TAKE THE HEAT OUT OF SUMMER ENTERTAINING Summer parties come in all shapes and sizes. Some are small and happen on the spur of the moment. Others are great boisterous affairs that roll across the lawn or down the beach. They're fun. They're happy. They also can be lots of work, but one of the nicest shortcuts I know is the pre-cooked nuggets, tenders, or wings. Straight from the package or warmed for serving, they're extra tasty dunked into a quick dip. I sometimes have an a.s.sortment of store- bought mustards available, each in a pretty dish. Or, when there's more time, I'd use one of these Perdue recipes for dips.

COOL AND CREAMY AVOCADO DIPMakes about 1-1/

Home economist Pat Cobe developed many of the dips for Perdue. I asked her how she got her ideas, and learned that when composing a recipe she starts out by imagining all the dips she's sampled at restaurants or food conventions or parties, or ones she's read about in magazines and cookbooks. Then in her imagination, she puts together the best ideas from all of them. As she sorts these ideas around in her mind, she'll come up with something new, and then she'll test it. Of all the ones she thinks of, the only ones that she would consider actually recommending to Perdue, would have to meet her criteria of being "real food for real people." Like this one.

4 cups 1 ripe avocado, peeled and seed removed 1/4 cup chopped scallions 1 tablespoon lime or lemon juice 1/2 teaspoon salt or to taste 1/2 cup sour cream In small bowl with fork, mash avocado. Add green scallions, lime juice and salt; blend well. Stir in sour cream. Serve immediately or refrigerate until ready to serve.

CREOLE DIPMakes about 1 cup 2/3 cup bottled chili sauce 1 tablespoon prepared horseradish (optional) 1 tablespoon Worcestershire sauce 1 tablespoon minced fresh parsley 1 tablespoon minced scallion 1 tablespoon minced celery In small bowl, combine all ingredients. If time allows, let stand at room temperature 1 hour for flavors to blend.

GARLICKY SWEET-SOUR DIPMakes 3/4 cup 2/3 cup packed brown sugar 1/3 cup chicken broth 1 tablespoon soy sauce 1 clove garlic, minced 2 tablespoons cider vinegar 1 tablespoon cornstarch In small saucepan, combine brown sugar, broth, soy sauce and garlic; mix well. In cup, blend vinegar and cornstarch until smooth; stir into saucepan and place over medium heat. Bring to a boil; cook 3 to 5 minutes until mixture thickens and becomes slightly reduced, stirring frequently.

Serve warm or at room temperature.

MEXICALI CHEESE DIPMakes about 2 cups 1 can (11-ounces) condensed Cheddar cheese soup 1 cup shredded Monterey Jack cheese with Jalapeno peppers 1/2 teaspoon ground c.u.min 1/2 cup sour cream 1/4 cup chopped pimentos or tomatoes Tabasco (optional) In small saucepan, combine undiluted soup, shredded cheese and c.u.min. Place over low heat and cook until cheese is completely melted, stirring constantly. Remove from heat; stir in sour cream, pimentos and hot pepper sauce to taste, if desired. To serve, keep warm in fondue pot, chafing dish or heatproof bowl set on warming tray.

RED PEPPER DIPMakes about 1-1/3 cups 1 jar (7-ounces) roasted red peppers, drained 1 clove garlic, quartered 1/2 teaspoon ground c.u.min 1 cup plain lowfat yogurt In blender or food processor, puree red peppers, garlic and c.u.min. Add yogurt; blend or process a few seconds just until mixed. Chill several hours or overnight to blend flavors.

SPICY CRANBERRY - ORANGE DIPMakes about 1 cup 1 cup prepared cranberry sauce 2 tablespoons fresh orange juice 1 tablespoon port or Marsala wine (optional) 1 tablespoon fresh lemon juice 3/4 teaspoon dry mustard 1/2 teaspoon ground ginger In blender or food processor, puree all ingredients. If time allows, let stand at room temperature 1 hour for flavors to blend.

APPETIZERS - 14 CHICKEN c.o.c.kTAIL PUFFS Makes 36 puffs The c.o.c.ktail puff is great when stuffed with chicken. I sometimes keep these puffs, unfilled, in the freezer to have available when I need something on short notice. You don't need to thaw them before stuffing.

c.o.c.ktail Puffs 1/4 cup water 3 tablespoons b.u.t.ter or margarine 1/8 teaspoon salt 1/4 cup flour 1 egg, unbeaten 1/4 cup grated Swiss cheese Preheat oven to 350oF. In a saucepan over medium heat, heat b.u.t.ter in water until melted. Add salt and flour all at once and stir vigorously until ball forms in center of pan. Remove from heat and let stand 5 minutes. Add egg and beat until smooth, add cheese. Mixture should be very stiff. Drop by teaspoonful on baking sheet and bake for about 40 minutes or until surface is free from beads of moisture. Turn off oven and prop door open slightly by putting a pot holder in the crack. Allow puffs to cool in oven. Slice crosswise for stuffing.

Filling 2 cups cooked chicken, minced 1/4 cup minced celery 3 tablespoons minced canned pimento 2 tablespoons fresh lemon juice 1 tablespoon finely chopped onion 1 tablespoon minced fresh tarragon or basil 1/4 cup mayonnaise or salad dressing 1/2 teaspoon salt or to taste 1/8 teaspoon ground pepper In a mixing bowl combine chicken, celery, pimento, lemon juice, onion and tarragon lightly with mayonnaise. Season with salt and pepper. Fill each puff with about 2 teaspoons of filling.

CHICKEN FRANK CARAWAY & KRAUT ROLL-UPSMakes about 64 You can reheat the "Roll-Ups" by toasting briefly under the broiler after slicing.

2 tubes (10-ounces each) refrigerated white dinner loaf 2 tablespoons German-style mustard 1 can (7-ounces) sauerkraut, drained 1 egg, beaten, for glaze 8 chicken franks 4 tablespoons caraway seeds Preheat oven to 350F. Meanwhile, gently unroll loaf into a 12-inch square, pinching slashed portions together to seal. With sharp knife, cut dough into quarters. Spread each piece of dough with mustard and a thin layer of sauerkraut to within 1/2 inch of edge. Brush edge lightly with egg. Place a frank on left side of 1 piece of dough and roll up tightly. Place roll, seam side down, on a greased baking sheet. Repeat with remaining franks and dough. Brush rolls with egg and sprinkle with caraway seeds.

Bake for 15 minutes until golden brown. Remove rolls to a cutting board and allow to cool several minutes. With serrated knife, slice each roll into 8 small "roll-ups."

Serve immediately.

CHICKEN LIVER LOVERLIESMakes 50 puffs It's not quite a cookie. It's not quite a puff. It's not quite a fritter. It's just something very special.

12 chicken livers (about 1 lb.) 3/4 cup b.u.t.ter or margarine, divided 1 cup water 1 cup flour 4 eggs, unbeaten 1 envelope (1-3/8 oz.) dehydrated onion soup mix.

In a large skillet over medium heat, melt 1/4 cup b.u.t.ter. Add chicken livers and saute for 6 to 8 minutes; chop finely.

In a saucepan over medium heat, melt remaining b.u.t.ter with water. Add flour all at once and stir vigorously until ball forms in center of pan. Add eggs, one at a time, beating after each egg. Stir in livers and soup mix.

Preheat oven to 375oF. Drop by teaspoonful on baking sheet and bake for 25 to 30 minutes until puffed and golden brown.

CHICKEN LIVER PATE Makes 12 I like this on rye crackers.

12 chicken livers (about 1 lb.) 1/2 cup b.u.t.ter or margarine 1 medium onion, finely chopped 4 eggs, hard cooked 1/2 teaspoon Tabasco In a large skillet over medium heat, melt b.u.t.ter. Add livers and onions and saute for 8 to 10 minutes. Put all ingredients in blender or food processor and blend until smooth.

CHICKEN PARTY SANDWICH FILLINGMakes approximately 50 Try using different shaped cookie cutters or use different colors of bread. It's nice on open sandwiches--garnished with an olive slice or a lemon sliver.

1 cup cooked, ground chicken 1/2 teaspoon salt or to taste 1/4 cup mayonnaise or salad dressing 2 tablespoons fresh lemon juice 2 tablespoons milk 1 teaspoon sugar In a bowl combine all ingredients. Spread on bread or salted crackers.

CHICKEN QUICHE Makes 32 narrow wedges For an attractive and professional presentation, make miniature quiches by lining the inside bottom of your m.u.f.fin pans with pie dough, forming little tart sh.e.l.ls.

Then add the filling. I see a lot of these at Washington parties.

1 tablespoon b.u.t.ter or margarine, softened 2 pie sh.e.l.ls (approximately 9") 1 cup cooked chicken cut in small pieces 1 cup grated Swiss cheese 12 slices crisp, cooked bacon, crumbled 4 eggs, slightly beaten 2 cups heavy cream 1/2 teaspoon salt or to taste 1/8 teaspoon nutmeg 1/8 teaspoon sugar 1/8 teaspoon Cayenne pepper 1/8 teaspoon ground pepper Preheat oven to 425oF. Rub b.u.t.ter or margarine on pie sh.e.l.ls. Put chicken, grated cheese and bacon in pie sh.e.l.ls. In a mixing bowl combine all remaining ingredients and pour into sh.e.l.ls. Bake for 15 minutes. Reduce heat to 300oF and bake 40 minutes longer. Cut in narrow pie wedges for serving.

PHOTO: A storybook reception - garden dining on Chicken...

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CURRIED CHICKEN AND FRUIT KEBABS WITH YOGURT SAUCE Makes 25-30

Be sure to look at the accompanying ill.u.s.tration. This looks good as well as tastes good.

1 roaster boneless breast 2 tablespoons curry powder 1/4 teaspoon salt or to taste 1 tablespoon vegetable oil 1 can (20-ounces) pineapple chunks, well drained 1/2 pound (about 60) seedless grapes 60 c.o.c.ktail toothpicks Yogurt Sauce in Zucchini Cups (recipe follows) Cut breast into 50 to 60 bite-sized chunks. Place chicken chunks in large bowl; add curry powder and salt; toss together. In a large, heavy non-stick skillet over medium heat, heat oil. Add curried chicken chunks; reduce heat to low and saute for 10 minutes, turning to cook all sides.

Cover and remove from heat; cool.

Thread cooled chicken onto toothpicks with a chunk of pineapple and a grape. Serve with Yogurt Sauce as dip.

YOGURT SAUCE IN ZUCCHINI CUPS for Curried Chicken and Fruit Kebabs 1 container (16-ounces) plain yogurt 3 tablespoons honey 2 tablespoons minced fresh coriander (also called cilantro or Chinese parsley) or 1/2 teaspoon ground coriander seed 1 teaspoon ground ginger 1 tablespoon fresh lemon juice 4 or 5 medium-sized zucchini, optional In medium-sized bowl, combine yogurt, honey, coriander, ginger and lemon juice. If desired, spoon into individual zucchini cups for each guest. To make cups, cut each zucchini crosswise into 6 equal pieces. Use a melon baller to scoop out centers from one end of each piece.

ORIENTAL MINI DRUMSTICKSMakes about 54 If the honey you're planning on using for this recipe has been around awhile and crystallized, you can re-liquify it by heating the opened jar gently in hot water. You can do the same thing in the microwave, but do it at low power and take the honey out as soon as it's become liquid again.

Don't heat the honey for longer than it takes to re- liquify; you would lose some of the delicate flavor.

30 chicken wings 1 bottle (5-ounces) teriyaki sauce 1/4 cup peanut or vegetable oil 1/4 cup honey 1 tablespoon white vinegar 1 teaspoon ground ginger 2 cups lightly toasted, finely-chopped peanuts or pecans With sharp, kitchen knife, divide wings into three sections, cutting between joints -- not bone. Reserve first and middle joints for mini drumsticks; set wing tips aside for stock or another use.

To make mini drums from the first joint: Using a small sharp knife, cut around the narrower end to loosen meat.

Then, use knife blade to gently sc.r.a.pe meat down toward the larger, k.n.o.bby end of bone, turning meat inside out. To make mini drums from middle joints: Cut around the narrower end; cut tendons away and loosen meat. Then use knife blade to gently sc.r.a.pe meat along both bones toward the larger end. Pull out smaller bone, detaching with knife if necessary. Turn meat inside out around k.n.o.b of remaining bone.

In large bowl, combine teriyaki sauce, oil, honey, vinegar and ginger; mix well. Add chicken and coat well. Cover and marinate overnight in refrigerator. Preheat oven to 3250F. Grease 2 large baking sheets with sides; arrange chicken on baking sheets. Bake for 35 minutes or until cooked through. Remove and roll in chopped nuts. Serve hot or at room temperature.

SANTA FE CHICKEN QUESADILLAS (Kay sa diyas)Makes about 64 If you want to make this way ahead of time, you can cool and then freeze the ungarnished quesadilla wedges between layers of aluminum foil. Reheat in preheated 3000F oven for 20 minutes and then add the garnish.

4 roaster boneless thigh cutlets 2 cloves garlic 2 teaspoons ground c.u.min 1 teaspoon salt or to taste 1/4 teaspoon ground pepper 2 tablespoons vegetable oil 2 cans (4-ounces each) chopped mild green chilies 1 minced, canned or fresh Jalapeno pepper (optional) 16 flour tortillas (8 inches each) 8 tablespoons minced fresh coriander (also called cilantro or Chinese parsley), optional 1 pound Monterey Jack or Cheddar cheese, grated Mexican salsa or slivers of avocado sprinkled with lemon juice, chopped tomato, and coriander sprigs Cut each thigh into 4 pieces. In container of food processor fitted with steel blade, finely mince garlic.

Gradually add chicken pieces, c.u.min, salt and pepper; grind to a fine texture.

In a large heavy, non-stick skillet, heat oil. Add ground chicken mixture and cook over medium heat, stirring often.

Cook for 8 to 10 minutes or until meat is no longer pink.

Preheat oven to 3000F. Drain chilies and add to cooked chicken. Place 8 tortillas on 2 large baking sheets and brush lightly with water. Divide chicken mixture among the 8 tortillas, spreading a thin layer almost to the edges.

Sprinkle with chopped coriander and grated cheese; top with remaining tortillas, pressing down edges to seal. Brush lightly with water and bake for 15 minutes. Remove from oven and cut each quesadilla into 8 wedges. If desired, serve with Mexican salsa or top with avocado, tomato and coriander.

SHERRY FRIED CHICKEN LIVERS Makes 12 I know people who didn't think they could lik think they could like chicken livers who are won over when the flavor of sherry wine is added.

12 chicken livers (about 1 lb.) 2 tablespoons b.u.t.ter or margarine 1 1/2 teaspoons salt or to taste 1/4 teaspoon ground pepper 1/2 cup dry sherry In a large skillet over medium heat, melt b.u.t.ter. Add chicken livers and saute for 6 to 8 minutes. Sprinkle with salt and pepper. Add sherry, cover, and simmer 5 minutes longer or until cooked through. Serve on toothpicks.

BLUE CHEESE CHICKEN SPREADMakes about 40 Although I usually prefer fresh products to canned ones, in this case I recommend using canned pineapple. Fresh pineapple has an unusual characteristic that's worth knowing. It contains the enzyme bromelin which breaks down protein. The blue cheese in this recipe is rich in protein and fresh pineapple would not work well with it, unless you added it just before serving so the bromelin doesn't have a chance to break down the proteins and give it an off- flavor. Canned pineapple, on the other hand, doesn't have enough active bromelin to cause a problem.

Makes approx. 40 party sandwiches (1 tablespoon per sandwich) 1 cup cooked, ground chicken 1 jar (5 oz.) blue cheese spread 1/2 cup drained, crushed pineapple 1/2 cup chopped almonds, lightly toasted Salt and ground pepper to taste In a bowl combine chicken with remaining ingredients. Use as filling for party sandwiches.

MAIN COURSES - 7 CHICKEN CORDON BLEU FOR A CROWD Serves 15-20 There are many recipes for Chicken Cordon Bleu, but I like this one because you can do everything the day before.

Reheat it in the microwave. Don't, however, freeze it.

Fried foods tend to get a "warmed over" taste after freezing. Also, don't hold it in the refrigerator for longer than a day.

And finally, when reheating it in the microwave, be sure to rotate it several times so that you don't have uneven warming. (Rotating the food in the oven performs the same function as stirring a pot. If you don't rotate it, you risk having some parts overcooked$and overcooked chicken is tough chicken.) 20 boneless, skinless chicken breast halves 1 cup b.u.t.ter or margarine, melted 1/3 cup minced, fresh parsley 20 slices Canadian bacon or ham 20 slices sharp or Swiss cheese 3 eggs, beaten 2 cups bread crumbs Slice each breast half almost in half lengthwise and then open like the wings of a b.u.t.terfly. Brush with melted b.u.t.ter and sprinkle with parsley. Place slice of bacon or ham and slice of cheese on each chicken breast, folding to fit. Roll, jelly-roll fashion, and secure with toothpicks.

Dip in beaten eggs and roll in bread crumbs. Fry in deep fat at 350oF for 12 to 15 minutes or until golden brown and cooked through.. Remove toothpicks before serving. Keep warm in a preheated 325oF if serving within 30 minutes or reheat in a preheated 350oF for 10 to 15 minutes.

CHICKEN SALAD HAWAIIANServes 12-15 This recipe is good for a summer lunch. You should keep it cold until serving, but contrary to popular belief, mayonnaise itself isn't particularly dangerous from a food safety point of view. Mayonnaise in its usual commercial formulations is acid enough to be mildly protective against harmful microorganisms. But it's not protective enough, so don't take chances and do keep this refrigerated until you need it.

6 cups cooked chicken, cut in chunks 1-1/2 cups mayonnaise or salad dressing 2 cups chopped celery 2 tablespoons soy sauce 1 can (#2 size or 2 1/2 cups) pineapple tidbits, drained 1/2 cup slivered almonds, lightly toasted, divided In a large mixing bowl combine chicken, mayonnaise, celery and soy sauce. Gently fold in pineapple and half of almond slivers. Serve salad on a platter lined with lettuce leaves. Garnish with remaining almonds.

CREAMED CHICKEN VICTORIAServes 10-12 This is a good buffet dish because your guests don't have to cut anything while balancing their dinner plates on their laps. I've expanded it to feed as many as 60 people, and it always draws raves. As an additional bonus, it's at least as good the next day for leftovers. You may find, as I have, that it's easier to add the flour right after sauteing the mushrooms and skip sauteing the chicken. You can also use leftover chicken and skip cooking the roaster b.r.e.a.s.t.s; I've done it and it works just fine. The original recipe called for twice as much mustard. If you like your foods quite spicy, you may want to use the four teaspoons of mustard that the original recipe called for.

2 whole roaster b.r.e.a.s.t.s, 2-1/2 to 3 pounds each 8 cups chicken broth 1/2 cup b.u.t.ter or margarine 1 pound fresh mushrooms, sliced 1/2 cup flour 2 teaspoons dry mustard salt to taste, depending on saltiness of the broth 1/2 teaspoon Cayenne pepper or to taste 2 cups light cream or half and half 1 cup dry sherry 1/4 cup grated Parmesan cheese 1/4 cup minced fresh parsley Puffed Pastry Hearts (recipe follows) or toast points In 4-quart Dutch oven or large, deep skillet over high heat, bring chicken broth to a boil. Add roaster b.r.e.a.s.t.s and enough water to cover, if necessary. Reduce heat to low; simmer for 70 minutes. Cool b.r.e.a.s.t.s in broth. Remove and cut into 1/2-inch dice; discard bones and skin.

Reserve 2 cups broth for recipe; save remainder for another use.

In same Dutch oven or skillet over medium-high heat, melt b.u.t.ter; add mushrooms and saute 30 seconds. Add diced chicken and saute 30 seconds longer. Stir in flour, seasonings, 2 cups reserved broth and cream; bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring frequently. Add sherry, Parmesan cheese and parsley.

Simmer 1 minute longer. Serve chicken with Puff Pastry Hearts or toast points.

PUFF PASTRY HEARTS to go with Chicken Victoria You can bake the Puff Pastry Hearts 1 or 2 days in advance.

Store thoroughly-cooled hearts in an airtight container.

1 package (17-1/2-ounces) frozen puff pastry 1 3-inch heart-shaped cookie cutter 1 whole egg beaten with 1 tablespoon water Defrost pastry 20 minutes at room temperature. Preheat oven to 375F. Open one sheet at a time onto a lightly- floured board. Cut hearts from pastry and place on two dampened cookie sheets. Pierce hearts with tines of a fork. Then, using the back of a small knife, decorate tops and edges. Brush tops lightly with egg wash. Bake 20 minutes or until golden.

CURRIED CHICKEN RAJServes 10-12 This is another dish that works well for a buffet. It's easy to serve and easy to eat since the guests don't need to cut anything.

2 whole roaster b.r.e.a.s.t.s 2 and 1/2 to 3 pounds each 1/2 cup b.u.t.ter or margarine 8 cups chicken broth 3/4 cup raisins 1/4 cup curry powder 1/2 cup flour 1-1/4 teaspoons salt or to taste 1/4 teaspoon Cayenne pepper or to taste 1/4 teaspoon ground pepper 2 cups light cream or half and half 1/4 cup minced fresh parsley Puffed Pastry Hearts (see recipe) or toast points Chutney, slivered toasted almonds, other condiments, optional In 4-quart Dutch oven or large, deep skillet over high heat, bring chicken broth to a boil. Add roaster b.r.e.a.s.t.s and enough water to cover, if necessary. Reduce heat to low; simmer chicken for 70 minutes. Cool chicken in broth.

Remove meat and cut into 1/2-inch cubes; discard skin and bones. Reserve 3 cups broth for recipe; save remainder for another use.

In same Dutch oven or skillet over medium-high heat, melt b.u.t.ter, stir in chicken, raisins, and curry powder; saute for 1 minute. Stir in flour, seasonings, reserved 3 cups broth, and cream; bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring frequently. Stir in parsley. Serve chicken with Puff Pastry Hearts or toast points, accompanied by chutney, toasted almonds, or other condiments, if desired.

JUST PLAIN BARBECUED CHICKEN Serves 50 If you visit the Delmarva Peninsula (Delaware, Maryland, Virginia) in summer, you may come across some of the chicken barbecues that take place here. This is one of the popular recipes for crowds.

50 chicken breast halves 25 drumsticks 2 quarts oil 2 quarts vinegar 8 tablespoons salt or to taste 3 tablespoons ground pepper In a 2 gallon container, combine oil, vinegar, salt and pepper. Grill chicken 5 to 6 inches above medium-hot coals for 20 to 30 minutes or until cooked through. Turn and brush with sauce every 10 to 15 minutes.

SWEET 'N SMOKEY CHICKEN Serves 30-40 My step daughter-in-law, Jan Perdue, says that when Frank's son Jim was courting her, he invited her over for dinner and served Sweet 'n Smokey Chicken for two. Jan was enchanted with his culinary skill and thought that this would be a sample of what marriage to him would be like.

She learned later that this is just about the only thing he cooks. Fortunately, she enjoys cooking and doesn't mind.