6 chicken breasts, boned, skinned and halved
Salt
Pepper
Garlic powder
Curry powder
Flour
1/4 c. butter or margarine
1/2 lb. fresh mushrooms, thickly sliced
1/4 c. Amaretto di Saronno
Grated rind and juice of 1 lemon
1 1/2 c. chicken broth
1 tbsp. cornstarch
Patty shells
Cut chicken into 1" wide strips. Sprinkle with salt, pepper, garlic powder and curry
powder. Roll strips in flour. Heat butter or margarine in a large skillet. Brown chicken
pieces on all sides. Add mushrooms, Amaretto di Saronno, grated rind and juice.
Simmer 5 minutes.
Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until
mixture bubbles and thickens. Season to taste with salt, if necessary. Spoon mixture
into patty shell. Garnish with parsley and diced tomato, if desired. Makes 6 servings.
All Recipes. This is my collection of all cooking recipes and share with everyone.
Showing posts with label CHICKEN. Show all posts
Showing posts with label CHICKEN. Show all posts
CHICKEN PECAN QUICHE
1 c. flour
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 tsp. dillweed
1/4 c. pecans, chopped
Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in
bottom of 9" pie plate.
Bake 10 minutes at 350 degrees. Combine rest of ingredients and put into crust.
Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 tsp. dillweed
1/4 c. pecans, chopped
Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in
bottom of 9" pie plate.
Bake 10 minutes at 350 degrees. Combine rest of ingredients and put into crust.
Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.
CHICKEN ENCHILADAS
6 chicken breasts, halved, cooked and diced
1 med. onion, chopped and sautéed in butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded
Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up.
Place in greased Pyrex baking dish seam side down. Combine soup, water and sour
cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40
minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice
and beans. May be frozen but omit cheese before freezing. Serves 8 to 10.
1 med. onion, chopped and sautéed in butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded
Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up.
Place in greased Pyrex baking dish seam side down. Combine soup, water and sour
cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40
minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice
and beans. May be frozen but omit cheese before freezing. Serves 8 to 10.
CHICKEN CURRY
10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food
processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder
with some water to make a paste. Heat oil in a non-stick Dutch oven.
Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry,
mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for
about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to
simmer. Cook, covered, on low heat for about 30 minutes.
Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick
wholemeal bread.
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food
processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder
with some water to make a paste. Heat oil in a non-stick Dutch oven.
Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry,
mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for
about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to
simmer. Cook, covered, on low heat for about 30 minutes.
Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick
wholemeal bread.
CHICKEN CHARDONNAY
2 (6 oz.) chicken breasts, boned and skinned
2 tbsp. butter
2 tbsp. shallots, chopped
1 c. fresh mushrooms, sliced
1/4 c. chardonnay (or other dry white wine)
1 tbsp. lemon juice
Flour
1 tbsp. veg. oil
1/4 c. heavy cream
Parsley, chopped
Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to
3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in
flour and season if desired. Saute in oil in frying pan.
Add cream to mushroom mixture and heat until reduced. On warm serving plates, place
mushrooms over chicken breasts. Sprinkle with chopped parsley and serve
immediately.
2 tbsp. butter
2 tbsp. shallots, chopped
1 c. fresh mushrooms, sliced
1/4 c. chardonnay (or other dry white wine)
1 tbsp. lemon juice
Flour
1 tbsp. veg. oil
1/4 c. heavy cream
Parsley, chopped
Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to
3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in
flour and season if desired. Saute in oil in frying pan.
Add cream to mushroom mixture and heat until reduced. On warm serving plates, place
mushrooms over chicken breasts. Sprinkle with chopped parsley and serve
immediately.
CHICKEN BREAST WITH HONEY - WINE SAUCE
1 c. dry white wine
4 tbsp. soy sauce
1/4 tsp. garlic powder
4 chicken breasts, skinned, boned and cut into pieces
4 tbsp. veg. oil
1/2 c. honey
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir
to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade.
In a shallow dish, mix the flour, salt and pepper.
Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the
oil until moderately hot.
Add chicken and cook, turning, until brown on all sides. Add honey to reserved
marinade and pour over chicken.
Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to
serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.
4 tbsp. soy sauce
1/4 tsp. garlic powder
4 chicken breasts, skinned, boned and cut into pieces
4 tbsp. veg. oil
1/2 c. honey
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir
to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade.
In a shallow dish, mix the flour, salt and pepper.
Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the
oil until moderately hot.
Add chicken and cook, turning, until brown on all sides. Add honey to reserved
marinade and pour over chicken.
Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to
serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.
CHICKEN BREASTS IN SOUR CREAM
6 chicken breasts, split and boned
2 c. sour cream
1/4 c. lemon juice
2 tsp. salt
4 tsp. worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. breadcrumbs
1/2 c. margarine, melted
1/2 c. butter, melted
Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and
seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any
remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking
up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat
well.
Place in baking dish. Mix margarine and butter; pour half the melted butter and
margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter
sauce over chicken and bake 5 minutes more. Serves 6.
2 c. sour cream
1/4 c. lemon juice
2 tsp. salt
4 tsp. worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. breadcrumbs
1/2 c. margarine, melted
1/2 c. butter, melted
Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and
seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any
remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking
up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat
well.
Place in baking dish. Mix margarine and butter; pour half the melted butter and
margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter
sauce over chicken and bake 5 minutes more. Serves 6.
CHICKEN AND DUMPLINGS
1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a
simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add
enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan
and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring
constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover.
Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook
20 to 25 minutes. Before serving, sprinkle with parsley.
--BISCUIT DUMPLINGS--
1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer
for 20 minutes.
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a
simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add
enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan
and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring
constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover.
Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook
20 to 25 minutes. Before serving, sprinkle with parsley.
--BISCUIT DUMPLINGS--
1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer
for 20 minutes.
CHICKEN A LA WORCESTERSHIRE WINE SAUCE
2 tbsp. veg. oil
2 1/2 lb. chicken, cut up
Salt and pepper, to taste
16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed
1 med. red onion, sliced, or 16 pearl onions, peeled
1 green bell pepper, sliced
1 red bell pepper, sliced
16 sm. mushrooms, sliced
3/4 c. Lea and Perrins White Wine Worcestershire Sauce
1/4 c. yogurt or light cream
Heat oil in a large skillet, season chicken and brown pieces over moderately high heat
until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain
excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more,
basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream
and warm through. Serves 4.
2 1/2 lb. chicken, cut up
Salt and pepper, to taste
16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed
1 med. red onion, sliced, or 16 pearl onions, peeled
1 green bell pepper, sliced
1 red bell pepper, sliced
16 sm. mushrooms, sliced
3/4 c. Lea and Perrins White Wine Worcestershire Sauce
1/4 c. yogurt or light cream
Heat oil in a large skillet, season chicken and brown pieces over moderately high heat
until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain
excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more,
basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream
and warm through. Serves 4.
CHICKEN WALNUT
1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown
chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and onequarter
cup apple juice. Pour liquid over browned chicken.
Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots.
Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy
sauce with cornstarch mix. Left over, add to chicken stir until thick. Serve hot
garnished with French fried walnuts. Make by heating one half cup or more walnuts in
boiling water five minutes. Remove skins, dry and fry until brown.
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown
chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and onequarter
cup apple juice. Pour liquid over browned chicken.
Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots.
Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy
sauce with cornstarch mix. Left over, add to chicken stir until thick. Serve hot
garnished with French fried walnuts. Make by heating one half cup or more walnuts in
boiling water five minutes. Remove skins, dry and fry until brown.
CHICKEN KABOBS
3 boneless chicken breasts
2 jars baby juice (Apple or peach juice)
Teriyaki sauce
Fresh garlic crushed
One clove
2 jars baby food peaches
Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your
taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put
chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve
with vegetables over rice.
2 jars baby juice (Apple or peach juice)
Teriyaki sauce
Fresh garlic crushed
One clove
2 jars baby food peaches
Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your
taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put
chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve
with vegetables over rice.
POTTED CHICKEN WITH PEPPERS AND MUSHROOMS
4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot.
Brown onions and mushrooms together; add peppers and chicken, plus seasoning and
water. Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for
additional 15 to 20 minutes until done in gravy.
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot.
Brown onions and mushrooms together; add peppers and chicken, plus seasoning and
water. Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for
additional 15 to 20 minutes until done in gravy.
WALDORF CHICKEN
6 chicken breasts, boned and skinned
1 c. unsweetened apple juice
1/4 tsp. ground ginger
1 tbsp. cornstarch
2 c. unpared red apples, chopped
2 stalks celery, sliced
3 tbsp. raisins
1 tbsp. sliced green onion
1 tbsp. lemon juice
1/4 tsp. salt, opt.
Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet.
Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.
Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add
remaining ingredients. Arrange chicken on plate. Top with sauce.
1 c. unsweetened apple juice
1/4 tsp. ground ginger
1 tbsp. cornstarch
2 c. unpared red apples, chopped
2 stalks celery, sliced
3 tbsp. raisins
1 tbsp. sliced green onion
1 tbsp. lemon juice
1/4 tsp. salt, opt.
Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet.
Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.
Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add
remaining ingredients. Arrange chicken on plate. Top with sauce.
SICILIAN CHICKEN
1 tbsp. plus 1 tbsp. saffron ace
1 lg. onion, sliced
1 lg. green pepper, sliced
1/2 c. fresh mushberries, sliced
1 1/2 lbs. boneless chicken cubed
18 oz. can tomato sauce
16 oz. tomatoes, chopped drained
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
Lite salt and pepper to taste
Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until
slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone.
Add remaining ingredients.
Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4
servings (1 protein, 2 vegetables per serving).
1 lg. onion, sliced
1 lg. green pepper, sliced
1/2 c. fresh mushberries, sliced
1 1/2 lbs. boneless chicken cubed
18 oz. can tomato sauce
16 oz. tomatoes, chopped drained
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
Lite salt and pepper to taste
Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until
slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone.
Add remaining ingredients.
Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4
servings (1 protein, 2 vegetables per serving).
SUNDAY FRIED CHICKEN
1 whole chicken or any combo of chicken pieces
1 to 2 c. of flour for coating
Salt and pepper to taste
4 tbsp. butter
4 tbsp. Crisco
2 beaten eggs
Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip
each piece in egg mixture and brown each side in hot, melted shortening and butter.
Lower heat and cook for about 15 minutes more on each side. Use heavy iron or
aluminum frypan if possible.
Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan
and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned.
Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until
thick. Put in gravy boat and serve with the chicken that you have arranged on a platter.
1 to 2 c. of flour for coating
Salt and pepper to taste
4 tbsp. butter
4 tbsp. Crisco
2 beaten eggs
Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip
each piece in egg mixture and brown each side in hot, melted shortening and butter.
Lower heat and cook for about 15 minutes more on each side. Use heavy iron or
aluminum frypan if possible.
Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan
and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned.
Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until
thick. Put in gravy boat and serve with the chicken that you have arranged on a platter.
CHICKEN CACCIATORE
1 pkg. chicken
1/4 c. butter
1/2 c. sherry
15 oz. can stewed tomato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing mix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf
Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over
rice.
1/4 c. butter
1/2 c. sherry
15 oz. can stewed tomato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing mix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf
Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over
rice.
SWEET & SOUR CHICKEN
Ingredients:
1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.
Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees
for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy
sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple
chunks and pepper.
1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.
Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees
for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy
sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple
chunks and pepper.
BUFFALO-STYLE CHICKEN WINGS
Ingredients
2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.
2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.
CHICKEN DIVAN
3 or 4 deboned chicken breasts
2 cans cream of chicken soup
1 tsp. lemon juice
1 c. sharp American cheese, shredded
2 (10 oz.) pkgs. frozen broccoli
1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter
1 c. mayonnaise
Simmer chicken until tender. Cook broccoli in salted water, drain.
Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli.
Combine soup, mayonnaise and lemon juice. Pour over chicken.
Sprinkle cheese and bread crumbs on top.
Bake at 350 degrees for 25 minutes.
Prepare rice or potatoes for 6 people and serve.
2 cans cream of chicken soup
1 tsp. lemon juice
1 c. sharp American cheese, shredded
2 (10 oz.) pkgs. frozen broccoli
1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter
1 c. mayonnaise
Simmer chicken until tender. Cook broccoli in salted water, drain.
Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli.
Combine soup, mayonnaise and lemon juice. Pour over chicken.
Sprinkle cheese and bread crumbs on top.
Bake at 350 degrees for 25 minutes.
Prepare rice or potatoes for 6 people and serve.
CHICKEN CASSEROLE
Ingredients
6 chicken breasts
2 onions
8 c. water (approximately)
3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender.
Remove skin and bones and separate into pieces. Save chicken stock.
Use 13 x 9 inch pan (sprayed with Pam).
Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan.
Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top.
Lay chicken pieces on top. Melt margarine and pour over chicken pieces.
Combine mushroom soup, cream of chicken soup and pour on top.
Cover the top with sharp cheese sliced all over the top. Bake until done.
6 chicken breasts
2 onions
8 c. water (approximately)
3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender.
Remove skin and bones and separate into pieces. Save chicken stock.
Use 13 x 9 inch pan (sprayed with Pam).
Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan.
Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top.
Lay chicken pieces on top. Melt margarine and pour over chicken pieces.
Combine mushroom soup, cream of chicken soup and pour on top.
Cover the top with sharp cheese sliced all over the top. Bake until done.
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