Omit dumplings. Clean and stem 1/2 pound fresh spinach; stack and cut into

Instructions

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   Stir in spinach with chicken, then heat soup just to boiling. Immediately pour in the egg mixture in a thin stream, while stirring. The goal is to end up with thread-like strands of cooked egg. Cook until soup simmers again; stir gently just before serving. STEW FROM BAVARIA Serves 4 If you like mild sauerkraut, instead of just draining it, as the recipe suggests, rinse it in a colander or strainer. 1 roaster boneless breast, cut into bite-size pieces salt and ground pepper to taste 2 tablespoons butter or margarine 1 medium onion, thinly sliced 1 pound sauerkraut, drained 1 can (16 ounces) whole berry cranberry sauce 1 large apple, peeled, cored and sliced 1/2 cup chopped walnuts (optional) Season breast pieces with salt and pepper. In a flame proof casserole or Dutch oven over medium heat, melt butter. Add chicken and onions. Saute until lightly browned, about 5 minutes. In a bowl combine sauerkraut, cranberry sauce and apples. Spoon over chicken and onions and toss gently. Cover and simmer over medium-low heat for 20 minutes. Sprinkle with walnuts just before serving. Get any book for free on: www.Abika.com

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   MAIN DISH RECIPES RECIPES WITH CHICKEN BREASTS Unlike women, chickens have only one breast. A single serving would usually be a breast half. The recipes that follow will refer to "breasts" and "breast halves." A cutlet is a breast half (or thigh) that is both skinless and boneless and sometimes has been pounded to flatten. A scaloppine is a cutlet sliced almost in half lengthwise and then opened, like the wings of a butterfly or a thin slice from a large roaster breast. To save time, look for chicken scaloppine which have already been made for you: the Perdue thin-sliced Oven Stuffer Roaster Breasts are ready-made scaloppine. The recipes will also specify whether to use a chicken breast or a roaster breast. You can interchange them, but the results will be different. A roaster has a more intense flavor and is juicier. It's also bigger, and requires longer cooking. BAKED BREASTS WITH CHEESE Serves 4 When the Perdue Oven Stuffer Roasters and Roaster Parts first came out, Frank used to have recipe cards put in each one because it was a new product and most people didn't know how they should be cooked. The practice was discontinued once Roasters became well-known. The woman in charge of distributing recipes told me that sometimes the recipes on the cards became family favorites, and when a person lost one of the family favorite cards, he or she would actually take the trouble to write to Frank for a replacement. I asked how often this happens and learned that over the years, Frank has received thousands of letters requesting replacement cards. This is one of the recipes that people have asked for over and over again. 3 tablespoons butter or margarine, divided 1 roaster boneless breast salt and ground pepper to taste 2 scallions, thinly sliced 1 tablespoon fresh chopped parsley 1 and 1/2 teaspoons fresh thyme or 1/2 teaspoon dried 1/2 cup chicken broth 3 tablespoons dry white wine 3/4 cup grated Swiss cheese 2 tablespoons grated Parmesan cheese 2 tablespoons bread crumbs Preheat oven to 375F. Lightly butter a shallow baking dish. Place chicken in baking dish and sprinkle with salt, pepper, scallions, parsley, and thyme. In a measuring cup combine broth and wine and pour over chicken. Cover and bake 20 minutes. In a small bowl combine cheeses and bread crumbs. Remove chicken from oven and sprinkle with cheese mixture. Dot with remaining butter and place under broiler until cheese is melted and golden. Get any book for free on: www.Abika.com

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   BERLINER SCHNITZEL BREAST Serves 4 You'll notice that the "hard-cooked" egg in this recipe isn't called "hard-boiled." The reason is that the egg producers tell me that it's better never to boil an egg, but rather to cook it until it's hard in water that's just below boiling. If you cook your eggs in boiling water, they'll end up with an unattractive greenish color where the yolk meets the white. At lower temperatures, the yolk will be more tender and won't discolor. 1 roaster boneless breast or a package of thin sliced boneless roaster breast. 2 eggs 3/4 teaspoon salt or to taste