20 oz Pitted Cherries With Juice

-(1 Can) 1/2 c Raisins

1/2 c Honey

1/4 c Cider Vinegar

1/4 c Brown Sugar, Firmly Packed

1/2 ts Ground Cinnamon

1/8 ts Ground Cloves

1/2 c Pecans, Chopped Medium

-Coarse 1 tb Cornstarch

1 tb Cold Water

Use this with light meats such as duck, pork, or chicken Yield: 2 1/2 cups of sauce. In a 2-quart saucepan, combine all the ingredients through the clove listing. Cook slowly, uncovered, for 30 minutes. Stir in the pecans. Combine the cornstarch and cold water, blending well, and gradually stir into the cherry mixture. Cook, stirring constantly, until the mixture thickens. From The National Red Cherry Institute

3 c Chicken Stock

28 oz Tomatoes, chopped

2 c Carrots, diced

1/2 Onion, chopped

2 tb Garlic, minced

1 tb Oregano, crumbled

1 tb Basil, crumbled

1 t Chinese Hot Mustard

8 Chicken Legs

1/2 c Barley

1 c Dry White Wine

In a large kettle combine all ingredients. Add salt and pepper to taste. Brin the mixture to a boil, and simmer, covered, stirring occasionally, for 45 minutes. Uncover and simmer for 30 minutes more, or until the soup is thickened. Transfer the chicken with tongs to a work surface, and let it cool until it can be handled. Remove the meat from the bones, add to kettle, and reheat the soup. Source: Gourmet Magazine, October 1993

1/2 lb Chicken, livers

1 lb Pork, butt, cubed

1/2 lb Fatback

1 tb Peppercorns, whole

1 ts Pepper, cracked

1 ds Salt

1 ts Truffles, sliced

1 tb Brandy, peach

Onions, pickled Cornichons (gherkins) Line a terrine with pork fat, sliced thinly. Grind the pork and remaining pork fat coarsely. Then grind the pork and pork fat with the chicken livers, more finely this time. Put the ground pork in a bowl and toss with whole peppercorns, pepper, salt, truffles and brandy. Pack the mixture into the terrine and top with foil and a lid. Put the terrine in a baking pan and add water to come halfway up the sides. Bake in a 350 F oven for 2 1/2 to 3 hours or until accumulating fat is clear, not pink. Remove the lid and weight the terrine while it cools. Refrigerate overnight. Unmold and serve in thin slices with pickled onions and cornichons (gherkins.) Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans

4 ea Breasts, chicken, halves,

– broiler/fryer, boned, — skinned 1/2 c Dressing, bottled, ranch,

– fat free 2 tb Sauce, picante

1 ts Chili powder, divided

1/4 ts Salt

1 tb Oil, vegetable

4 c Greens, salad, mixed

– torn into bite-sized — pieces 1 md Avocado, peeled, halved,

– pitted, cut into hori- — zontal slices 1 md Onion, red, thinly sliced

– into rings 2 md Tomatoes, cut in 8 wedges

– each 2 tb Cilantro, chopped, OR

2 tb Parsley, chopped

In a small bowl, mix together salad dressing, picante sauce, and a 1/2 teaspoon of chili powder; set aside. Mix the remaining 1/2 teaspoon of chili powder with the salt and sprinkle the mixture over the chicken. Heat the oil to a medium-high temperature in a fry pan. Add chicken and cook, turning, about 8 minutes or until brown and fork tender. Remove the chicken to a cutting board and cut horizontally into 1/2-inch slices.

Place one-fourth of the lettuce on each of four serving plates. On each plate, arrange one sliced chicken breast half over the lettuce. Place avocado, onion, and tomatoes around the chicken. Drizzle 2 tablespoons of dressing over each salad. Sprinkle salad with cilantro or parsley, if desired. Source: “Chicken Cookery” - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622

3/4 lb Chicken breast

——————————–FOR MARINADE——————————– 1/2 ts Salt

1/2 tb Wine

1/2 tb Light soy sauce

1 tb Cornstarch

1 tb Cold water

1 Egg yolk

1/8 ts Pepper

8 c Oil

——————————–FOR COATING——————————– 6 tb Cornstarch

3 tb Flour

—————————-FOR SEASONING SAUCE—————————- 3 tb Lemon juice (fresh)

3 tb Soup stock

1/2 ts Salt

2 ts Cornstarch

1 ts Sesame oil

3 Drops yellow food coloring

1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long

thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a small bowl.

3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat

each piece of the chicken. Deep fry the chicken slices over low heat about 1/2 minute until golden. Reheat oil very hot. Deep fry the chicken again

for 10 more seconds. Drain and remove to a platter. 4.) Heat another 1 Tbs of oil. Stir fry the seasoning sauce, when it boils

and thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the platter with some sliced lemon and parsley). Note: If you like a more sour taste, squeeze the juice from the lemon on the chicken slices.