Make your own free website on
Scarsdale Diet Recipes

Beef Recipes
Lamb Recipes
Pork Recipes
Poultry Recipes
Fish and Seafood
Egg Recipes
Vegetable Recipes
Marinade Recipes
Salad Dressings
Salad Recipes
Soup Recipes
Bread Recipes
Fruit Recipes
Gourmet Diet Recipes
International Diet Recipes
Vegetarian Diet Recipes
Money Saver Recipes
Poultry Recipes

Baked Chicken Breasts Herman
Thursday Dinner - Gourmet

2 boned chicken breasts (about 1 1/2 pounds)
1/2 tsp. celery salt
1/2 tsp. mixed herbs
1 cup bouillon
3 tbs. dry white wine
1/2 tsp. minced onion
1/2 tsp. minced parsley
Preheat oven to 350 degrees
Remove all skin and visible fat from chicken breasts; cut lengthwise into halves.
Rub chicken all over with mixture of the celery salt and mixed herbs.
Place in baking pan. Combine bouillon, wine, onion, parsley, and generous dash of
paprika, stir well, and pour over chicken.
Cover pan with foil and bake 25 minutes.
Remove foil, brush chicken with liquid in pan, and bake uncovered 15 minutes longer
or until chicken is tender to the fork.
Serve with juice. Serves 3 or 4.

Chicken Bake Samm
Saturday Dinner - Gourmet

2 1/2 - 3 pound chicken fryer, cut into eighths,
all skin removed, fat scraped off
4 tbs. chicken bouillon
1/4 tsp. black pepper
2 sprigs chopped parsley
1/4 tsp. oregano
3/4 tsp. garlic salt
1 medium onion, sliced very thin
1 pound fresh mushrooms, sliced
3 tbs. water
2 tbs. thinly slivered almonds
Place chicken pieces in shallow baking pan, brush with bouillon and
brown quickly on all sides 5 inches form broiler heat, turning often and keeping moist with bouillon.
Remove from broiler, and sprinkle all over with pepper, parsley, oregano, and garlic salt.
Heat oven to 350 degrees (turn off broiler).
Add onion, mushrooms, and water to chicken in pan, cover and bake
until chicken is tender and onions cooked through (about 3/4 to 1 hour).
Keep moist while baking, adding boiling water or bouillon if necessary.
Sprinkle slivered almonds over top just before serving.
Serves 4.

Chicken a L'Estragon
Wednesday Dinner - International "French"

1/2 medium chicken breast, skin removed, no bones
1/2 cup chicken broth
2 tablespoons chopped fresh or dry tarragon
1 tablespoon dry white wine mixed with 1 egg yolk
Salt, pepper, a pinch of paprika
Preheat oven to 350 degrees.
Coat an ovenproof dish with nonstick vegetable spray. Add 1/4 cup chicken broth.
Place chicken in the broth and sprinkle with tarragon. Season to taste.
Wrap top and sides of dish with aluminum foil and place in oven; bake 30 minutes.
Remove chicken, keep warm. Pour cooking juices into a small pan and add remaining
chicken broth. Bring to a boil. Quickly add wine-egg yolk mixture, mixing with a whisk until slightly thickened. Pour over chicken.
Garnish with more chopped tarragon if desired.
Serves one.

Marinated Turkey Parts
Saturday Dinner / Sunday Lunch - Money Saver

2 turkey drumsticks, if frozen, thaw or
2 turkey wings or 2 turkey thighs
use *Lemon marinade for lamb or poultry
Wipe turkey parts with damp paper towel, trim off fat and superfluous skin,
and place in baking pan just large enough to hold turkey in one layer.
Pour marinade over turkey parts, refrigerate about 2 hours or overnight.
Turn parts occasionally and brush with marinade to keep moist and flavored.
About 2 hours before dinner, heat oven to 350 degrees, remove turkey from pan,
pour off marinade into a bowl, and place rack in pan.
Lay turkey on rack and roast for 2 hours, turning every 1/2 hour and brushing with marinade.
More, or less, roasting time may be needed, depending on size of parts.
Wings will take less time than drumsticks or thighs.
Serves 2.