Perdue offers new recipe booklet

June 26, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Perdue Farms Inc. in Salisbury is offering a free recipe booklet for use with its "Perdue Done It!" line of barbecued and oven-roasted half chickens, breasts, thighs and drumsticks.

The booklet is available by writing "Perdue Easy Does It!" P.O. box 2417 E, Salisbury, Md. 21802.

7+ Here are some recipes from the booklet:

Creole Dip

2/3 cup bottled chili sauce

1 tablespoon prepared horseradish, optional

1 tablespoon Worcestershire sauce

1 tablespoon chopped fresh parsley

1 tablespoon minced scallion

1 tablespoon minced celery

In small bowl, combine all ingredients. If time allows, let stand at room temperature one hour for flavors to blend. Makes about one cup.

Mexicali Cheese Dip

1 11-ounce can condensed Cheddar cheese soup

1 cup shredded Monterey Jack cheese with jalapeno peppers

1/2 teaspoon ground cumin

1/2 cup sour cream

1/4 cup chopped pimientos or tomatoes

Hot pepper sauce, optional

In small saucepan, stir undiluted soup. Stir in shredded cheese and cumin. Place over low heat and cook until cheese is completely melted, stirring constantly. Remove from heat; stir in remaining ingredients. To serve, keep warm in fondue pot, chafing dish or heatproof bowl set on warming tray.

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