Andrew J. Blackbird - "History of the Ottawa and Chippewa Indians of Michigan"

John Lothrop Motley - "History of the United Netherlands, 1588"

Wilkie Collins - "The Fallen Leaves"

T. S. Arthur - "Heart Histories and Life Pictures"

New Philadelphia Book Publisher Highlights Local Talent
Book and Publishing News from Publishers Newswire(tm)

Looking for Child to be on Cover of a New Book, 'The Model Child'
PHILADELPHIA, Pa. -- The Philadelphia literary world will celebrate the launch of two new players today, April 10th: Kay Square Press, a new publishing company focused on Philadelphia-area artists, their stories, and their art; and Kay Square's first release, 'With the Rich and Mighty: Emlen Etting of Philadelphia' (ISBN: 978-0-9815129-0-7), a critical biography by Kenneth C. Kaleta.

FlatSigned Press Alleges Don Imus Remarks Damage Legacy of President Gerald R. Ford
NEW YORK, N.Y. -- Nathan Yungerberg, an accomplished model scout and professional child photographer is launching a nation-wide casting call to find the cover model for his highly anticipated book release, 'The Model Child: A Parents Guide to the Child Modeling Industry' (ISBN: 978-0-9817018-0-6).

Books: The Perdue Chicken Cookbook

M >> Mitzi Perdue >> The Perdue Chicken Cookbook




OLIVEY CHICKEN SALADServes 6
I like this recipe partly because it tastes good, but also
because it's a dandy use for leftover rice as well as
leftover chicken.
2 cups cooked, diced chicken
1 cup cooked rice (1/4 cup uncooked yields 1 cup cooked)
3/4 cup chopped celery
1/2 cup sliced pimento-stuffed green olives
1/4 cup toasted slivered almonds
1/4 cup thinly sliced scallions
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1/2 cup mayonnaise or salad dressing
2 tablespoons fresh lemon juice
In a mixing bowl combine all ingredients and serve salad on
a bed of lettuce leaves.
SUNSHINE CHICKEN SALADServes 4-6
The avocado you use in this recipe should be fully ripe,
and that means it will have a slight give to it when you
press it between your palms. If it has about as much
"give" to it as a baseball, let it ripen for a couple of
days more at room temperature. But don't refrigerate it
because refrigeration puts a permanent stop to all
ripening.
3 cups cooked, diced chicken
1 can (6-ounces) orange juice concentrate
3 tablespoons oil
1 tablespoon vinegar
1 tablespoon sugar
1/4 teaspoon dry mustard
1/4 teaspoon salt or to taste
1/8 teaspoon Tabasco
1 cup chopped celery
1/2 cup diced ripe olives
1 medium avocado, cut in small chunks
1/4 cup toasted, slivered almonds
In a blender or food processor, make dressing by blending
orange juice concentrate, oil, vinegar, sugar, dry mustard,
salt and Tabasco at high speed 5 seconds or until smooth.
In a salad bowl combine chicken, celery, olives, avocado
and almonds. Pour dressing over. Toss and chill at least
30 minutes before serving.
TANGY CHICKEN SALADServes 3-4
Have you ever gotten the hard cooked eggs and the uncooked
eggs mixed up in the refrigerator$and you wanted to know
which was which without breaking them? If that should
happen when you're making this recipe, here's what to do.
Spin them. The one that whirls around like a spinning top
is hardcooked. The one that wobbles and doesn't spin well
is still raw.
2 cups cooked, diced chicken
1/2 teaspoon salt or to taste
1/4 cup chopped celery
1 hard cooked egg, chopped
1 tablespoon sweet pickle relish
1/2 cup mayonnaise or salad dressing
In a salad bowl toss together all ingredients. Serve on
crisp lettuce.
HEARTY CHICKEN SOUP IN A HURRYServes 4
This is an easy soup for a beginning cook. It's also good
in a thermos for a school lunch on a cold day. I can't
count the number of times I've made it when I've been in a
hurry.
2 cans (13-1/2 ounces each) chicken broth
1 cup cooked, diced chicken
1 cup cooked, high-protein wagon wheel macaroni or other
pasta
1 cup frozen mixed vegetables
In a saucepan over medium heat bring broth to a simmer.
Stir in chicken, pasta and vegetables. Reduce heat to low;
simmer 5 minutes until vegetables are tender-crisp. Spoon
soup into a wide-mouth thermos jar and close tightly.
Serve with crackers or lightly buttered bread.
SAUCY CHICKEN BUNDLES Serves 4
This takes time but it looks good and tastes terrific. It's
not a gourmet item, but it's something a young cook can
really enjoy making and showing off.
2 cups biscuit mix
1/2 cup milk
1 cup cooked, diced chicken
1/4 cup butter or margarine, melted
2 cans (10-1/2-ounces each) cream of chicken soup,
undiluted
1 can (10-1/2-ounces) jellied cranberry sauce
In a mixing bowl add milk to biscuit mix to form dough.
Roll dough into a square about 1/4-inch thick. Cut dough
into 3-inch squares (makes about 8). In a small bowl
combine chicken, butter and 4 tablespoons of soup. Put 2
tablespoons of this mixture on each pastry square. Bring
four corners of square together and pinch closed. Preheat
oven to 450oF. Place on baking sheet and bake for 15
minutes. Heat remaining soup and pour over baked squares.
Slice can of cranberry sauce into 1/4-inch slices. With
star-shaped cookie cutter, cut star from each slice of
cranberry sauce and place on top of baked bundle before
serving.








Conclusion: THE STORY OF A RARE BIRD

This part has almost nothing to do with recipes and
cooking, but I've been trying to guess what you were
looking for when you bought this book.
Clearly you wanted recipes from one of the world's
premier authorities on chicken. I hope you've found this
when looking at Frank's favorites.
But maybe you're also like many people who enjoy
reading cookbooks almost as much as they enjoy the cooking.
Over the years, hundreds of people have told me that they
buy cookbooks and only try a few recipes. The real
pleasure they get from a cookbook is in reading it. Knowing
this, I've tried to make this book something that would be
fun to read as well.
But if you live in an area where Frank sells his
products, or if you've seen the PBS specials on him or read
about him in In Search of Excellence, or perhaps read about
him in some of the gossip columns, you may also have an
additional reason to buy this book. Perhaps you were
curious about him as a person. What kind of man built a
company from a father and son operation to one that today
processes more than a million chickens a day and has sales
in excess of a billion dollars a year? What is he really
like?
To me, his outstanding characteristic is that he gives
of himself. I've seen first hand how he gives of himself
for the sake of doing the best job he can for both
consumers and for the people who work for the company. I
know how often he's set the alarm for 4:45 a.m. after being
up until 1:30 a.m. so he can get a head start on work.
When he's really busy with something, I've seen him get by
with two hours sleep after a month of getting only four
hours.
He cares so much for the people who work for him that
I've heard him make transatlantic phone calls even during
our honeymoon to make sure a low level associate's
grievance was handled fairly. I've been touched by how
often he visits retired associates, now in their 80s and
90s. Company functions mean so much to him that once,
after we had been traveling for twenty-three hours on our
return from the Soviet Union, he went straight to a Perdue
Volunteer Fire Brigade Appreciation Dinner rather than
going home to bed. The associates meant far more to him
than his sleep. When one of the Perdue truckers needed
help loading boxes, Frank worked alongside him until the
job was done because Frank believed the man had a right to
be home with his family.
Even in the building of the company, I find him
generous. That may seem like an unusual way to look at the
work of an entrepreneur, but he is providing jobs and a
quality product; he's not engaged in leveraged buy-outs
and paper transactions.
Many people know that Frank Perdue is famous for his
chickens, his financial success, his marketing innovations,
his drive, his creativity, or even his eccentricities, but
I think that his greatest success lies elsewhere. To me,
true success isn't measured by what you get, but rather by
what you give. The tough man who makes those tender
chickens, is an unusually giving man.