poultry recipes

8/15/2019 poultry recipes

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* Exported from MasterCook *

Apricot-Glazed Chicken

Recipe By : Possum Kingdom Lake CookbookServing Size : 6 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1 Jar Apricot Preserves1/4 Cup Lemon Juice

1 Teaspoon Salt1 Clove Garlic -- crushed

1/4 Cup Brown Sugar2 Tablespoons Dijon Mustard9 Pieces Fried Chicken

Combine all ingredients except chicken in blender. Blend until smooth.

Place chicken in a single layer in 8"x12" baking pan. Cover chicken withsauce. Bake, uncovered in a preheated 350 degree oven for 1 hour.

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Augusta's Chicken & Dumplings

Recipe By :Serving Size : 1 Preparation Time :0:00Categories :


1 chicken fryer -- cut up6 cups water -- for boiling chicken

Dumplings:2 cups self-rising flour

1 egg

Boil chicken until done, take chicken out and chicken broth add dumplingsand cook 10 to 15 minutes .take 1 cup of broth out to use for left over dumpling to warm up.Mix together dumpling ingredients and roll out on floured board. rollthin, cut and drop into boiling broth. then cool slow for 10 to 15minutes.Serve chicken on the side debone and add back in with dumplings.


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NOTES : very good.


Butterflied Chicken

Recipe By : Julia Child, Possum Kingdom Lake CookbookServing Size : 8 Preparation Time :0:00Categories :


2 Chicken, Whole -- broiler/fryer3 Tablespoons Melted Butter1 1/2 Teaspoons Olive Oil

SaltPepper

1/3 Cup Dijon Mustard3 Tablespoons Scallion -- minced

1/2 Teaspoon Tarragon5 Drops Hot Pepper Sauce1 1/2 Cups Fresh Bread Crumbs

Butterflied chicken. To butterfly a chicken. Choose a 3-1/2 lb.broiler/fryer chicken. With a heavy knife or sturdy shears, cut downclose to the backbone from neck to tail on each side to remove it. Spreadthe chicken skin-side up on your work surface and bang the breast withyour fist to break the collar bones and some of the ribs; this flattensthe chicken. Fold the wings akimbo behind the shoulders, and then make a

slit in the skin at either side of the breast tip. Push the knee of thedrumstick firmly up under the armpit to loosen the joint, then insert thetip of the drumstick through the skin slit. Repeat on the other side.

Broiling: brush butterflied chicken all over with a combination of butterand olive oil. Arrange the chicken skin-side down (flesh-side up!) in abroiling pan (not on a rack) and set them so the surface of meat is about5" from the hot broiler element. After 5 minutes, brush the flesh, whichshould just be starting to brown, with butter and oil. Baste again in 5minutes - use juices in the pan as butter mixture is used up. Sprinklelightly with salt and pepper and turn the chicken skin-side up. Broil and


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baste 10 minutes more.

NOTE: For a plain broil with no mustard and crumbs, give 15 rather than10 minutes to a side, until juices run clear yellow from prickeddrumsticks.

Mustard and herb coating. Drain fat and juices out of pan into a smallbowl; skim off and discard all but about 4 tablespoons of fat from top ofjuices.

Blend mustard in another bowl with scallions or shallots, tarragon and hotpepper sauce.

Beat up reserved fat and juices and blend half of them into the mustard.Spread the mustard over the chicken, then pat on a coating of fresh whitebreadcrumbs. (Cut crusts off homemade-type fresh nonsweet bread; crumb ina blender or a processor.) Baste crumbs with remaining fat and juices.

Final cooking. Roast in the upper third of a 400-degree oven for 10 to 12minutes (20 minutes if cooking is delayed). Crumbs should brown lightly.

Chicken is done when drumsticks are tender when pressed.

Carve into serving pieces at the table, or arrange them on a hot platterin the kitchen.

BARBECUE NOTE:The crumb coating makes for difficult barbecuing, since the crumbs tend toburn and fall off into the fire. However, you can use just the mustardand herb mixture, basted on during the last few minutes of cooking (beat afew tablespoons of oil into the mustard to take place of chicken fat andjuices).

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California Chicken With Mushrooms



1 fryer chicken -- cut in serving-- pieces

1/2 cup fresh orange juice


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1 teaspoon salt1 teaspoon dry mustard1 teaspoon paprika

1/4 teaspoon tabasco sauce1 tablespoon grated orange rind -- (up to 2)

1/3 cup salad oil3/4 cup sliced fresh mushrooms [or -- 1 can (4 oz.)

-- sliced mushrooms,-- drained]

2 tablespoons butter

Heat oven to 400 degrees.

Place chicken, skin side down, in single layer in a shallow baking panlined with foil.

Mix all ingredients except mushrooms and butter.

Pour orange sauce over pieces of chicken.

Bake 45 minutes, basting occasionally.

Turn over and bake 15 to 25 minutes longer.

Meanwhile, saute mushrooms in butter.

To serve, spoon mushrooms and any remaining sauce over hot chicken.

Busted by Barb at

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Cashew Chicken



3 whole chicken breast1/2 pound mushrooms

4 green onions1 tablespoon chicken stock -- dissolved in1 cup water4 ounces cashews


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1/4 cup soy sauce2 tablespoons cornstarch

1/2 teaspoon sugar1/2 teaspoon salt1/4 cup salad oil

Bone chicken and remove skin. Slice horizontally into slices, 1/8 inchthick. Then cut into 1-inch squares. Arrange on tray.

Slice mushrooms.

Cut green part of onion into 1-inch long pieces. Slice white part 1/4inch thick. Arrange on tray.

Pour chicken broth into small pitcher.

Mix soy sauce, cornstarch, sugar, and salt. Pour into small pitcher.Place oil and nuts in container.

Arrange ingredients at table with electric fry pan. Heat 1-tablespoon oilto 350 degrees. Add cashews all at once. Cook 1 minute, shaking pan.Remove and set aside. Add remaining oil and chicken. Cook, quickly,turning, until opaque. Add mushrooms and broth. Cover and simmer 2minutes. Stir in soy sauce and cook until thickened, stirring constantly.

Simmer 1 minute, uncovered. Mix in onions. Sprinkle with cashew nuts.

Serve over bed of white rice.

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Cashew Chicken With Oyster Sauce



1 pound chicken breast per person1 egg per pound of chicken

1/4 cup milk per egglots of floursalt & pepper -- to taste

1 bottle peanut oil***OYSTER SAUCE***

8 chicken bouillon cubes -- to4 cups water


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4 tablespoons cornstarch4 teaspoons sugar2 teaspoons oyster sauce

Remove all meat from bone and cut in small bite-size pieces. Place cutchicken on waxed paper in flour and let set for 15 minutes. Mix egg, milk,salt and pepper in a bowl. Put all chicken in egg mixture, let stand 10minutes. Start letting the oil get hot. Dip in flour and fry. Boil 3 cupswater and bouillon cubes. Mix cornstarch in cup cold water, pour into panwith rest of ingredients and let thicken. Remove 1/2 of sauce and put inanother pan, add 1-cup cashews and 4 tablespoons of chopped onion. Letstand for 10 minutes. Then pour over cooked chicken. The rest of sauce isto be poured over rice at table.

Busted by Barb at

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Champagne Batter

Recipe By : The Time Magazine, Nov. 13, 1978Serving Size : 1 Preparation Time :0:00Categories :


2 cups chicken pieces -- see notes1 1/3 cups all-purpose flour1 teaspoon salt

1/4 teaspoon pepper1 tablespoon vegetable oil2 egg yolks -- beaten

3/4 cup champagne

In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks.

Stir well., Gradually add the champagne,, stirring constantly to keepsmooth. Refrigerate batter for 3 to 12 hours. Use this batter to coatthe chicken pieces, fish, shrimp, vegetables or fritters and deep fry asyou would fritters.


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NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes,shrimp, vegetables or fritters for deep frying.


Chicken & Macaroni Salad or Ham



2 eggs, hard-boiled1 chicken -- boiled, cooked and

-- deboned2 cups macaroni -- cooked and cooled1 cup chopped celery

1/2 cup chopped onionsgreen onions -- choppedolive -- greenmayonnaisepaprika

Put macaroni in bowl, add cut up chicken, chopped eggs, celery onions andgreen onions, olives/ Add mayonnaise to mix. Sprinkle with paprika,chill about 2 hours before serving.

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Chicken Almond Chinese

Recipe By :


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Serving Size : 4 Preparation Time :0:00Categories :


1 teaspoon cornstarch1 teaspoon soy sauce2 teaspoons sherry

1/2 teaspoon sugar1/2 teaspoon oil

2 cups chicken -- cubed1/2 cup slivered almonds

3 tablespoons oil1 cup celery -- sliced diagonally1 cup pea pods -- frozen1 cup fresh mushrooms -- sliced

1/2 cup waterchestnuts -- sliced1 cup chicken stock2 tablespoons cornstarch2 tablespoons water1 tablespoon soy sauce

In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar and 1/2teaspoon oil. Add cubed chicken and toss to coat. Set aside. Preheatelectric wok at 350 degrees. Toast almonds, stirring constantly untillightly browned, about 3 minutes, remove.

heat 3 tablespoons oil in wok, uncovered, to 375 degrees, add chickenmixture. Stir fry 3 to 4 minutes, push up side of wok, add celery and peapods, stir fry 2 to 3 minutes, push up sides of wok, add mushrooms,scallions and waterchestnuts, stir fry 2 minutes. Add stock and combineall ingredients. Cover and simmer 5 minutes. Meanwhile combinecornstarch, water and soy sauce, pour into chicken mixture, stirring untilthickened. Garnish with toasted almonds. Reduce heat setting to warm forserving. Serve over cooked rice.

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Chicken Almond Dainties



breadbutter -- softened


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1/2 cup roasted blanched almonds -- slivered1/2 cup chopped celery

1 cup cooked diced chicken1 tablespoon pimiento -- optional2 teaspoons lemon juice

salt -- to taste1 dash paprika

Cut bread in fingers, squares or crescents. Lightly spread with butter.Combine remaining ingredients. Spread mixture on bread pieces.

Busted by Barb

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Chicken Almondine Casserole



2 1/2 pounds fryer chicken -- (up to 3)1 6 ounces box long grain and wild rice1 tablespoon margarine

1/4 cup adams diced onions2 1/4 cups chicken broth1 can french style green beans -- drained1 can cream of chicken soup

3/4 cup almonds -- sliced1 can pimentos -- chopped1 teaspoon ground black pepper

1/2 teaspoon garlic salt2 tablespoons bacon bits

Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough todebone and cut into bite size pieces.

Add rice, margarine and onions to chicken bouillon; cook over low heatapproximately 25 minutes or until all water is absorbed.

In a large casserole dish combine green beans, soup, 1/2-cup almonds,pimentos, black pepper, garlic salt and chicken.

Add hot rice last and mix all ingredients thoroughly.


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Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.

Cover and heat at 350 degrees 35 - 30 minutes.

Serve stemming hot.

Busted by Barb

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Chicken and Pasta with Orange-Basil Sauce

Recipe By : Meredith Corporation 1998Serving Size : 4 Preparation Time :0:00Categories :


3/4 cup frozen orange juice concentrate -- thawed1/2 cup chicken broth

4 teaspoons cornstarch6 ounces dried gemelli pasta -- rotini, or corkscrew

16 ounces Italian blend mixed vegetables2 cups cooked chicken -- or turkey, cubed

1/4 cup fresh basil -- snipped

For sauce, in a small saucepan, combine thawed concentrate, chicken broth,and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2minutes more.

Meanwhile, in a large saucepan cook pasta in boiling, slightly saltedwater for 5 minutes. add frozen vegetables; return to boiling. cook,uncovered, 5 minutes more or until pasta and vegetables are tender.Drain; return to saucepan. Add sauce, chicken, basil, and 1/8 teaspoon

pepper. Heat and toss until hot.

Source: Special Advertising Section for Florida Citrus.


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NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken ora cooked turkey breast.


Chicken And Rice



2 cups quick cooking rice1 1/2 cups coarsely chopped green pepper (or less as

-- desired)3/4 cup thinly sliced onions

3 tablespoons vegetable oil1/4 cup cornstarch

2 cups chicken stock3 tablespoons soy sauce2 cups slivered cooked chicken3 ripe tomatoes cut in wedges

Prepare rice as package directions; keep warm. Meanwhile, cook greenpepper, onion and celery if desired in oil in covered skillet over lowheat until tender; do not let vegetables brown. Blend cornstarch withsmall amount of stock, add remaining stock and soy sauce. Gently stir intovegetables. Cook until sauce is clear and thickened. Add tomatoes; heatthrough. Serve over hot rice.

Busted by Barb

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Chicken Baked In Sour Cream



2 1/2 pounds fryer chicken -- cut up , (up to 3)1/2 cup flour

1 teaspoon msg1 teaspoon salt

1/4 teaspoon pepper1/4 cup cooking oil

3 tablespoons dry onion soup mix1 cup sour cream

1/2 cup milk

Mix flour, MSG, salt and pepper. Dredge chicken through flour mixture.Heat oil in skillet over medium heat. Add chicken and brown on all sides.Place browned chicken in 13x9x2-inch pan. Combine soup mix, sour cream andmilk in small saucepan. Cook over low heat until hot. Do not boil. Pourover chicken. Cover and bake in moderate oven (350 degrees) 1 hour oruntil tender.

Busted by Barb

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Chicken Breast Casserole

Recipe By : Susie & George HendersonsServing Size : 4 Preparation Time :0:00

Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 can mushroom soup1 can celery soup

2/3 cup milk1 cup rice -- whole grain

-- uncooked2 tablespoons chopped pimentos

chicken breasts1/2 package Lipton onion soup mix


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In a large baking dish mix soups. Arrange chicken. Add pimentos, milk andrice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for 11/2 hours.

Busted by Barb

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NOTES : Possum Kingdom Lake Cookbook


Chicken Breasts And Rice Supreme



1 6 ounce long grain and wild rice1 1/2 cups Borden cottage cheese1 1/2 teaspoons flour3 whole chicken breasts -- split, boned and

-- skinnedsaltpepper

1 egg -- beaten 1/4 cup

-- water1 cup fine dry bread crumbs1 can condensed cream of mushroom soup

1/2 cup milk1/4 cup chopped pimientos

sliced mushrooms

Prepare rice as package directs using 2 cups water. Combine cheese andflour; stir into rice. Spread evenly into 11x7" baking dish. Seasonchicken with salt and pepper. In shallow dish, combine egg and water. Dipchicken in egg mixture; roll in crumbs. In large skillet, melt butter;


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cook until golden. Preheat oven to 350 degrees. Arrange chicken on rice;bake 35 to 40 minutes or until bubbly. In small saucepan, combine soup,milk and pimientos; heat stirring until smooth. Serve with chicken;garnish with mushrooms. Refrigerate leftovers.

Busted by Barb

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Chicken Broccoli Oriental



1 tablespoon vegetable oil1 pound boneless -- skinless chicken

-- thighs or breast,-- cut into strips

1 small onion -- cut into 1" squares1 medium green or sweet red pepper -- cut into 1" squares1 can Campbell cream of broccoli soup3 tablespoons water1 tablespoon soy sauce

hot cooked rice

In 10" skillet over medium-high heat, in hot oil, cook chicken, 1/2 at atime, until browned. Add onion and peppers. Cook 5 minutes or untilvegetables are tender-crisp. Stir in soup, water and soy sauce. Heat toboiling. Reduce heat to low. Cover; simmer 5 minutes or until vegetablesare tender. Serve over rice.

Busted by Barb


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Chicken Broccoli Vegetable Saute



2 tablespoons margarine -- divided4 skinless -- boneless chicken

-- breast halves1 cup cut-up broccoli

1/2 cup thinly sliced carrots1 cup sliced mushrooms1 can Campbell cream of broccoli soup

1/3 cup milk1/8 teaspoon pepper

In skillet over medium heat, in 1 Tbsp. hot margarine, cook chicken 10minutes or until browned on both sides. Remove chicken; keep warm. In sameskillet, in remaining margarine, cook broccoli, carrots and mushrooms 5minutes, stirring often. Stir in soup, milk, and pepper. Heat to boiling.return chicken to skillet. Reduce heat to low; simmer 5 minutes or untilchicken is fork-tender. Garnish with lemon slices.

Busted by Barb

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Chicken Cacciatora #1



1 jar ragu italian cooking sauce6 large chicken pieces

1/4 cup flour2 tablespoon oil


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Dredge chicken in flour. Brown chicken in large skillet in oil for 10minutes on each side. Drain excess oil. Pour Ragu sauce over chicken.Cover and simmer 45 minutes. Pour excess sauce over chicken.

Busted by Barb

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Chicken Cacciatora #2



1 chicken -- cut in pieces1/3 cup salad oil

2 medium onions -- cut in 1/4" slices1 large can tomatoes1 can seasoned tomato sauce2 cloves garlic -- minced1 1/2 teaspoons salt

1/4 teaspoon pepper1/2 teaspoon celery seed1/2 teaspoon oregano or sage

1 bay leaves -- (up to 2)

Brown chick in hot salad oil, then remove. Add onions and cook over lowheat until golden but not brown. Drain off excess fat. Add remainingingredients. Add chicken and simmer covered 15 minutes; uncover and cook,turning chicken in sauce occasionally, until chicken is tender and sauceis thick (consistency of catsup), about 45 minutes to 1 hour. Skim offexcess fat and remove bay leaf before serving.

Busted by Barb


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Chicken Casserole

Recipe By : Marie Roe & Helen Wilson, Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :


1 fryer -- boil and debone1 can cream of mushroom soup1 can chicken broth1 carton Borden jalapeno sour cream dip1 dash celery salt1 large onion -- chopped fine1 1/2 tubes Ritz crackers

Saute onion in butter. Crumble Ritz crackers in 2 quart casserole dishCombine all other ingredients and pour over crumbled crackers. Bake at 350degrees for about 30 minutes.

Busted by Barb

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Chicken Confetti



4 pounds broiler-fryer chicken -- cut up , (up to 5)1 teaspoon salt

1/8 teaspoon pepper1/4 cup salad oil1/2 cup chopped onion

1 clove garlic -- minced2 cans tomatoes1 can tomato sauce1 can tomato paste


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2 tablespoons parsley snipped2 teaspoons salt1 teaspoon basil

1/4 teaspoon pepper8 ounces spaghetti -- cooked and drained

grated parmesan cheese

Wash chicken pieces and pat dry. Season with 1 Tsp. salt and 1/8 Tsp.pepper. In large skillet or Dutch oven, brown chicken in oil; removechicken. Pour off all but 3 Tbsp. fat. Add onion and garlic; cook and stiruntil onion is tender. Stir in chicken and remaining ingredients exceptspaghetti and cheese. Cover tightly; cook chicken slowly 1 to 1 1/2 hoursor until tender, stirring occasionally and adding water if necessary. Skimof excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.

Busted by Barb

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Chicken Cordon Blue

Recipe By : The ButcherServing Size : 6 Preparation Time :0:00Categories :


4 large boned chicken breast8 slices prosciutto -- or cooked ham8 slices Swiss cheese -- Gruyere, Jack or

-- cream cheesethyme -- optional

1 egg -- beatenbread crumbs

3 tablespoons butter -- for frying

Prepare chicken breasts by cutting lengthwise, making a total of eightpieces. Place between plastic wrap and pound with a mallet until eachportion is no more than 1/8 inch thick. Place one slice of prosciutto anda slice of cheese on the chicken. Sprinkle a little thyme if you like.Roll chicken to enclose filling. Coat with flour and dip in one beatenegg. Then roll in dry bread crumbs.In a large fry pan melt 3 tablespoons butter and add chicken rolls. cook15 minutes. Turn frequently to brown all sides. Transfer to warm servingdish.


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6-8 servings.

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Chicken Enchiladas

Recipe By : Margret, Possum Kingdom Lake CookbookServing Size : 8 Preparation Time :0:00Categories :


tortilla chips3 cups stewed chicken -- boned and chopped

(3 to 3 1/2)1 1/2 cups chicken broth1 can cream of chicken soup1 can cream of celery soup1 tall can pet milk1 can green chilies

1/2 pound Velveeta cheese

Break tortilla chips in pieces and put layer of tortilla chips in butteredbaking dish. Put a layer of chicken mixed with all other ingredients,except Velveta cheese. Add another layer of tortilla chips then chickenmix. Top with grated Velveeta cheese.

Bake 45 minutes at 350 degrees. Cool 15 minutes before serving.

Can be frozen.

Busted by Barb

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Chicken Italian Style



4 large chicken pieces2 tablespoons oil1 jar ragu italian cooking sauce (traditional

-- style)

In large skillet brown chicken on both sides in hot oil. Drain excess oil.Pour jar Ragu sauce over chicken. Cover and simmer 45 minutes. Pour sauceover chicken prior to serving.

Busted by Barb

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Chicken Kiev



2 boneless chicken breasts -- halved1/4 pound soft butter

1 1/2 tablespoons chopped parsley1/2 teaspoon seasoned pepper1/2 cup flour

vegetable oil -- for frying

1 cup bread crumbs1 egg -- beaten

Make seasoned butter by blending butter, parsley and pepper. Roll intosmall rolls and place on wax paper. Freeze until butter is firm. Afterchicken breasts have been boned and halved, take a mallet and pound flat.Roll the chicken breast around a butter roll, coat each chicken roll inflour and dip in egg. roll in bread crumbs and fry in deep fat.


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Chicken Liver-Mushroom Crepes



3/4 pound fresh mushrooms -- sliced or1 can slice mushrooms -- drained

1/4 cup chopped scallions6 tablespoons butter or margarine -- divided1 1/2 pounds chicken livers -- rinsed and drained

white sauce (see sauce section)1 tablespoon lemon juice1 teaspoon flavor enhancer1 teaspoon salt1 teaspoon chopped parsley

24 crepes (see crepe recipe)

Preheat oven to 375 degrees. In skillet over medium heat, saute mushroomsand scallions in 4 Tbsp. butter, 10 minutes, stirring occasionally. Removefrom pan. Brown chicken livers in remaining butter; dice and add tomushroom mixture. Stir in 1 cup white sauce, lemon juice, flavor enhancer,salt and parsley. Spoon 2 Tbsp. filling onto each crepe and roll it up.Place crepes in buttered baking dish and spoon remaining sauce over them.Bake, covered, 20 minutes, until sauce bubbles.

Busted by Barb

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Chicken Livers and Wine Sauce


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1 medium onion -- chopped1/3 cup vegetable oil

2 pounds chicken livers1 1/2 pounds mushrooms3 bell pepper -- sliced2 small tomato sauce -- canned

3/4 cup Chianti -- wine4 tablespoons soy sauce

1/2 teaspoon saltfreshly ground black pepper -- to taste

1/2 teaspoon dried oregano -- crumbled3 cups hot cooked rice

Saute onions in oil until light brown.Add livers cook until light in color. Was and pat dry mushrooms on papertowels. Slice. Add mushrooms and peppers to pan. Add tomato sauce,wine, and soy sauce. Season to taste. Add oregano, simmer about 1/2 hourstirring occasionally.

serve over hot rice.

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Chicken Livers, Skeptical



1/4 cup ginger flavored brandy1/4 cup oil1/4 cup soy sauce

1 large garlic clove -- minced1 pound chicken livers8 ounces waterchestnuts, canned -- drained and halved2 slices bacon1 medium onion -- sliced

In large bowl, combine brandy, oil, soy sauce and garlic. Mix in chickenlivers and chestnuts, cover. Refrigerate, stirring occasionally, several


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hours or over night.

In large skillet, cook bacon until crisp. Remove bacon, crumble.

To drippings in pan add onion.

Drain chicken livers and chestnuts. Cook stirring until liver is cookedas desired. Mix with bacon.

Serve on a bed of rice cooked with chicken bouillon then peppered.

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Chicken Lo Mein

Recipe By : McCalls, page 144, Sept. 1997Serving Size : 4 Preparation Time :0:00Categories :


9 ounces fresh spaghetti -- or linguine3/4 pound chicken tenders -- cut in bite size

1 tablespoon cornstarch2/3 cup chicken broth

2 tablespoons oyster sauce2 tablespoons dry sherry1 tablespoon peanut oil -- or vegetable oil1 large red bell pepper -- cut in 1" pieces1 cup shredded carrots1 bunch scallions -- cut in 1/2" pieces2 cloves garlic -- crushed2 cups bean sprouts -- fresh6 ounces spinach leaves -- baby2 teaspoons sesame oil

1. In covered pasta pot, bring 2 quarts hot, salted water to a boil. Addpasta; cook 2 minutes, until just tender; drain.

2. In small bowl, toss chicken with cornstarch mixture. In 2-cupmeasure, combine broth, oysters sauce and sherry.

3. Place large wok over high heat. When wok is very hot, add peanut oil;tilt to coat sides. When oil is just beginning to smoke, add bellpeppers; stir-fry 1 minute. add chicken mixture; stir-fry 2 minutes. Addcarrots, scallions and garlic; stir-fry 1 minute. Add spaghetti; usingpasta fork or wooden spoons, toss 1 minute. Pour in broth mixture;


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continue tossing 2 minutes. add sprouts, spinach and sesame oil; stir-fry1 to 2 minutes until spinach is wilted and chicken is cooked through.

Serve immediately.

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Chicken Normandy



1 package holly farms pick of the chix or best of-- the fryersaltfreshly ground pepper

3 tablespoons butter2 tablespoons vegetable oil1 onion -- thinly sliced2 tart apples -- peeled, cored, and

-- diced1/2 cup diced celery

2 tablespoons all-purpose flour1 cup apple cider

1/2 cup homemade chicken stock (or canned chicken-- broth)

1/2 cup heavy cream4 slices bacon -- cooked and

-- crumbled for-- garnish (optional)

Season chicken with salt and pepper. Heat butter and oil in Dutch oven.Add chicken and brown well on all sides. Remove chicken with tongs and set

aside. Add onion to pan and saute until transparent. Add apples and celeryand saute 3 minutes. Sprinkle flour over apple-onion mixture and cook,stirring 2 minutes. Gradually add apple cider and stock and cook,stirring, until mixture comes to a boil. Return chicken to pan, lowerheat, cover, and simmer 40 to 50 minutes or until chicken is tender.Adjust seasoning, add cream, and cook, stirring until sauce is thickenedand comes to a boil. Arrange chicken on serving platter, spoon sauce overand sprinkle with bacon.

Busted by Barb


25/92

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Chicken Nuggets



1 package holly farms breast or thigh nuggets1 cup milk

1/4 teaspoon garlic salt1/4 teaspoon white pepper1/2 cup flour

salt -- to taste1/4 cup olive oil

Soak chicken nuggets in milk for 30 minutes. Combine all remainingingredients except oil and roll nuggets in mixture. Pan fry in oil for 7minutes or until done.

Busted by Barb

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Chicken Oriental




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1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/4 teaspoon salt

1 large pinch cayenne pepper1 package holly farms thin 'n fancy chicken fillets4 tablespoons peanut oil1 large clove garlic -- minced1 teaspoon grated fresh gingerroot (1/3 tsp. ground

-- ginger)1 1/2 tablespoons rice wine vinegar1 teaspoon soy sauce

1/4 cup thinly sliced green onions including tops

In a small dish, combine the cumin, coriander, salt, and cayenne pepper.Sprinkle both sides of the chicken with the spice mixture. Heat the oil ina large skillet. Saute the chicken over medium-high heat for 4 - 5 minutesuntil golden brown and cooked through. Remove chicken from the skillet andkeep warm. Add the garlic and gingerroot to the skillet and saute,stirring for about 45 seconds. Add the vinegar and soy sauce and simmer,stirring, about 30 seconds. Spoon the sauce over the chicken and garnishwith the green onions. Serve with cooked Chinese noodles or Chow MeinNoodles and a salad of shredded red cabbage and lettuce.

Busted by Barb

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Chicken Oriental #2



2 whole chickens -- quartered1/4 cup salad oil

1 teaspoon salt1/4 teaspoon pepper

15 1/2 ounces pineapple chunks in syrup -- unsweetened1/2 cup sugar

2 tablespoons cornstarch3/4 cup cider vinegar

1 tablespoon soy sauce1/4 teaspoon ginger

1 chicken bouillon cube


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1 large green or red pepper -- cut in 1/2" slices

Wash chicken, pat dry. heat oil in large skillet, add chicken, a fewpieces at a time and brown on all sides. Remove as browned to shallowroasting pan. Arrange pieces skin side up. Sprinkle with salt andpepper.

Meanwhile, preheat oven to 350 degrees.

Make sauce, drain the pineapple chunks pouring syrup into 2 cup measure,add water to make 1 1/4 cups. In medium saucepan, combine sugar,cornstarch, pineapple syrup, vinegar, soy sauce. ginger and bouillon cube.

Bring to a boil stirring constantly. Boil 2 minutes. Pour over chicken.Bake uncovered 30 minutes. Add pineapple chucks and green or red peppers.

Bake 30 minutes longer or until chicken is tender.

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Serving Ideas : rice

NOTES : Have a soup first.


Chicken Salad Balls

Recipe By :Serving Size : 1 Preparation Time :0:00


-------- ------------ --------------------------------1 cup chopped chicken1 tablespoon chopped onion2 tablespoons pimentos -- chopped

1/2 cup mayonnaise1 cup chopped pecans

Stir all together and mix well. Chill 4 hours. Shape into 1 inch ball.


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Chicken Spectacular



3 cups cooked chicken -- cubed6 cups cooked rice1 can cream of celery soup1 jar sliced pimentos1 onion -- chopped1 can french green beans -- drained1 cup mayonnaise1 can diced water chestnuts

salt & pepper -- to taste

Mix all ingredients well. Bake for 1 hour at 350 degrees.

Busted by Barb

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Chicken Vegetable Salad



2/3 cup diced cooked chicken


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3/4 cup frozen green peas -- cooked and cooled3/4 cup cooked rice -- cooled2/3 cup finely diced celery

1 1/2 tablespoons diced pimiento1/2 cup mayonnaise

1 dash white pepper1 teaspoon lemon juice6 lettuce cups3 tomatoes -- peeled and

-- quartered

Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise,seasonings and lemon juice; pour over chicken-vegetable mixture. Tosslightly. Adjust seasoning, if necessary. Cover and chill before serving.Serve salad on lettuce cups and garnish with tomato wedges.

Busted by Barb

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Chinese Chicken Pasta Salad



1 cup miracle whip or miracle whip light-- dressing

2 tablespoons soy sauce1 teaspoon ground ginger

1/4 teaspoon hot pepper sauce (optional)3 cups rotini -- cooked, drained2 cups chopped cooked chicken

1 cup pea pods1 cup chopped red peppers

1/4 cup sliced green onions

Mix Miracle Whip, soy sauce and seasoning in large bowl. Add remainingingredients; mix lightly. Refrigerate.

Busted by Barb


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Chinese Stir-fry Peanut Chicken



5 boneless chicken breasts6 egg whites6 tablespoons cornstarch2 1/4 cups cooking oil

1/2 cup fresh roasted peanuts1/4 cup sliced water chestnuts1/4 cup green peas3/4 cup chicken broth

1 teaspoon hot pepper sauce1/2 teaspoon salt1/2 teaspoon monosodium glutamate1/2 teaspoon sesame oil1/4 teaspoon dried hot peppers -- crushed1/2 cup water

Cut chicken into 1 inch slices. Combine egg whites. 4 Tablespoons of thecornstarch and 1 tablespoon of the oil, mix well. Pour over chicken andmarinate for 1 hour.In wok or large saucepan, heat 2 cups of the oil till very hot withslotted spoon lift abut 1/4 of the chicken from the marinade and fry inhot oil for 2 minutes, drain and set aside. Repeat with remaining chickenin another work, heat remaining 3 tablespoons oil over high heat. Addpeanuts and vegetables and broth. bring mixture to a full boil. Add hotpepper sauce, sugar, mon glutamati, sesame oil, hot pepper and salt.blend remaining 2 tablespoons cornstarch with cold water and add toboiling mixture. Cook, stirring constantly till thickened and bubbly.

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Serving Ideas : Serve over rice.


Chinese Walnut Chicken



1 cup walnuts -- coarsely chopped1/4 cup salad oil

2 chicken breasts -- boned, cut in strips1/2 teaspoon salt

1 cup onions -- sliced1 1/2 cups celery -- sliced1 1/4 cups chicken broth1 teaspoon sugar1 tablespoon cornstarch

1/4 cup soy sauce2 tablespoons cooking sherry

2/3 cup bamboo shoots -- drained5 ounces waterchestnuts, canned -- drained and sliced

In skillet, toast walnuts in hot oil, stirring constantly. Remove nutsand place paper towels.

Put chicken in skillet. Sprinkle with salt, cook stirring frequently. 5to 10 minutes or until tender. Remove chicken.

Put onion, celery and 1/2 cup of the chicken broth in skillet. Cookuncovered 5 minutes or until slightly tender.

Combine sugar, cornstarch, soy sauce and cooking sherry. Add remainingchicken broth. Pour over vegetables in skillet. Cook and stir till saucethickens.

Add chicken, bamboo shoots, waterchestnuts and walnuts.

Heat through. Serve with oriental rice.

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NOTES : First made in California in 1960, Kids like very much.


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Chipper Chicken



1 chicken -- cut in pieces1/4 cup butter or margarine -- melted1/2 teaspoon garlic salt1/2 teaspoon salt

1 dash pepper1 package potato chips -- finely crushed

Wash and dry chicken pieces. Dip in mixture of butter and seasonings. Rollin the crushed potato chips. Place pieces, skin side up, without touching,in an oiled shallow pan. Bake in 375 degree oven 1 hour or until tender(do not turn).

Busted by Barb

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Creamy Chicken And Dumplings



7 cups water3 3 1/2 pounds broiler-fryer chicken -- cut up1 medium onion -- halved1 1/2 teaspoons salt

1/4 teaspoon pepper4 Flour tortillas -- (about 7" in


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-- diameter), cut in-- 1-inch strips, up-- to 5

1/4 cup unsifted flour8 ounces Borden sour cream

Chopped parsley or paprika

In Dutch oven or large heavy saucepan, combine water, chicken, onion,salt and pepper; bring to a boil. Cover and simmer 1 hour or untiltender.

Remove chicken from broth; cool.

Bone chicken; return to broth. Bring to a boil.

Drop about 1/4 of the tortilla strips in boiling broth to cover surface;cover and simmer 2 minutes. Repeat until all strips are added.

Remove from heat.

Blend flour into sour cream; slowly stir into broth and heat through,stirring constantly.

Garnish with chopped parsley. Refrigerate leftovers.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Crispy Chicken With Asparagus Sauce



4 skinless boneless chicken breast halves1 Egg -- beaten

1/2 cup dry bread crumbs2 tablespoons vegetable oil1 can cream of asparagus soup -- (10 3/4 oz.)


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1/3 cup milk1/3 cup water

Hot cooked rice with chopped parsley

In pie plate, dip chicken into egg; coat with bread crumbs.

In skillet over medium-low heat, in hot oil, cook chicken 15 minutes onboth sides and no longer pink. remove; keep warm.

In same skillet over low heat, combine soup, milk and water. Heatthrough, stirring occasionally.

Spoon soup mixture over chicken.

Serve with rice.



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Crockpot Chicken & Sausage



1 tablespoon olive oil4 garlic cloves -- crushed1 onion -- med. chopped1 red pepper -- chopped1 green pepper -- chopped

1 zucchini -- sml. chopped1 can mushrooms1 can stewed tomatoes -- italian1 can tomato paste -- 6 0z.

1/4 pound hot sausage2 chicken breasts1 teaspoon italian seasoning

red pepper flakes (opt)

Heat oil in skillet. Saute onion and garlic until light brown. Remove.Add sausage and chicken to brown in the skillet. Drain and pat dry. In


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crockpot combine all other ingredients together with the onions andgarlic. Add the sausage then top with the chicken breasts. Cover and cookon low setting 6-8 hrs.

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Curried Chicken On The Half Shell



1/4 cup butter1/2 cup chopped pared apple1/4 cup chopped onion

1 clove garlic -- crushed1 tablespoon curry powder

1/4 cup flour1 cup light cream1 cup chicken bouillon1 teaspoon salt

1/8 teaspoon pepper2 cups cooked chicken -- cut up3 Avocados -- peeled and halved

(3 to 4)3 cups cooked rice -- up to 4

Saute apples, onion, garlic and curry powder in butter in saucepan untilonion is tender crisp. Stir in flour. Gradually add bouillon and cream,cooking and stirring until sauce boils 1 minute.

Add salt, pepper and chicken; cook over low heat 10 minutes.

Arrange avocado halves on rice in heat-proof serving dish. Heat in 350

degree oven about 5 minutes.

Spoon curried chicken mixture over avocado halves.

Serve with choice of condiments, choosing from chopped hard-cooked egg,crumbled bacon, sweet mixed pickles, coconut, raisins, chutney, preservedchopped ginger and peanuts.

NOTE: For variety, substitute 1 1/2 Lbs. cooked, peeled and cleanedshrimp for chicken.


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Curried Chicken Salad



Dressing:1/4 cup mayonnaise

2 tablespoons mango chutney1/2 teaspoon curry powder1/2 teaspoon salt1/8 teaspoon nutmeg1/8 teaspoon white pepper

1 cup plain yogurtSalad:

3 cups cooked chicken -- cubed2 cups cantaloupe -- cubed2 medium cucumber -- peeled, seeded, cube3 cantaloupe -- cut in half

1/2 cup slivered almonds -- toasted

Dressing: in blender container place first 6 ingredients, cover and blenduntil smooth, scrapping down side of container occasionally. Spoon intomedium bowl and stir in yogurt until combined. Cover and refrigerate atleast 3 hours for flavors to blend. Just before serving add chicken, cubedcantaloupes and cucumbers to the dressing; toss gently if desired, placemelon slices on individual plates; mound heaping cup of salad on each

melon half. Sprinkle toasted almonds on top. Makes 6 servings.


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Curry Chicken



1 can cream of chicken soup -- (10 3/4 oz.)1 medium apple

1/4 cup seedless raisins3/4 cup milk

2 teaspoons curry powder9 pieces fried chicken

In a medium bowl, combine all ingredients except chicken.

Place chicken in a single layer in a 8"x12" baking pan. Cover chickenwith sauce. Bake, covered in preheated 350 degree oven for 30 minutes.Continue baking uncovered for 30 minutes longer.



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Custardy Chicken Bake

Recipe By :



6 Chicken breast halves or thighs2 tablespoons vegetable oil

1/2 teaspoon salt1/4 teaspoon pepper

1 1/2 cups Bisquick baking mix1 teaspoon dried tarragon leaves

1/2 teaspoon salt


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1 1/2 cups milk3 Eggs

Mushroom Sauce #2 -- see recipe


Grease baking dish, 13x9x2 inches.

Heat oil in skillet.

Fry chicken until light golden brown.

Place chicken, skin side up, in dish.

Sprinkle with 1/2 Tsp. salt and the pepper.

Beat baking mix, tarragon, 1/2 Tsp. salt, the milk and eggs with handbeater until smooth.

Pour over chicken. Bake until golden brown, 55 to 60 minutes.

Serve with Mushroom Sauce #2.

Makes 4 to 6 servings.



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Deluxe Turkey Potpie

Recipe By :



1 tablespoon vegetable oil3 large ribs -- celery, cut into 1"

-- slices3 Medium-size carrots -- cut into 1" chunks1 large onion -- cut into 1" chunks3 Medium-size red-skinned potatoes -- cut into 1" chunks2 cloves garlic -- crushed


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3 cans low-sodium chicken broth -- (10 1/2 oz.)1 teaspoon dry mustard1 teaspoon paprika1 teaspoon dried thyme leaves

1/4 teaspoon salt1/8 teaspoon freshly ground black pepper1/8 teaspoon hot red pepper sauce

2 Homemade pastry pie crust -- or 11 15 ounce pa all-ready piecrusts1 large egg yolk1 tablespoon water

1/4 cup butter1/4 cup all-purpose flour

10 ounces frozen peas8 ounces sliced cooked turkey breast

In deep 12" skillet over medium-high heat, heat oil; add celery, carrots,onion and potatoes; cook 15 minutes, stirring occasionally untilvegetables are lightly browned. Add garlic; cook 1 minute. Stir inchicken broth. Reduce heat to low; simmer, covered, 25 minutes untilvegetables are tender.

Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratindishes.

If using homemade pastry, roll out on lightly floured surface to 1/8"thickness; or unfold all-ready piecrusts. Using bottom of one gratin dishas pattern, cut out 1 "lids"; cut out small hole in center of each andseveral slits as vents for steam. Arrange on ungreased large cookiesheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake10 to 12 minutes until lightly browned.

In small saucepan over medium heat, melt butter; add flour; stir untilsmooth. Cook 2 minutes, stirring frequently; remove from heat. Stirmixture gradually into vegetables simmering in skillet; cook 2 to 3minutes longer, stirring occasionally until thickened. Stir in peas andturkey; remove from heat.

Spoon mixture into gratin dishes, dividing evenly. Place pastry lid ontop of each; bake 5 to 10 minutes until filling is heated through.


MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Dumplings



1 cup flour1 teaspoon Baking powder1 Egg

1/4 cup milkSalt

Mix flour, baking powder, and salt in bowl. Add egg and milk, mixquickly.

Drop on chicken, cover and cook 20 minutes with fire low.


MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Ella's Brunswick Stew

Recipe By : Ella BaileyServing Size : 1 Preparation Time :0:00Categories :


1 pound chicken -- boiled, remove bones

-- reserve broth1 pound ground beef -- see notes3 medium potatoes -- cut up1 medium onion -- cut up1 small catsup -- bottled2 cups English peas -- small cans2 cups green lima beans -- small cans1 can corn, cream-style -- large can

16 ounces tomatoes, canned1 tablespoon sugar1 tablespoon vinegar


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salt and pepper -- to taste

Pan fry ground beef until all red is gone.Cook the potatoes and onions in chicken broth until tender. add cookedground beef. Add all other ingredients and simmer for about 30 minutes orslow cook for 3 hours.

Can be frozen.

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NOTES : May use 1 pound pork butt steak, boiled and chopped, instead ofground beef.


Frances Chicken Casserole



1 chicken1 small Velveta cheese -- box1 can cream of mushroom soup1 can cream of chicken soup

1/2 can tomatoes -- rotel1 onion

1 small Doritos chips -- bag

Boil and debone chicken.Put in bottom of pan.Cut up onion onto the chicken.Slice cheese then add the chips.Mix soups and tomatoes, pour over top.Bake 350 degrees for about 30 minutes or until real hot.


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Ginger Peachy Glazed Turkey



8 pounds Butterball breast of turkey -- thawed1 jar peach preserves -- (12 oz.)1 tablespoon lemon juice1 1/2 teaspoons teriyaki sauce1 teaspoon ground ginger

Roast turkey according to package directions.

Combine preserves, lemon juice, teriyaki sauce and ginger in saucepan andheat.

About 30 minutes before turkey is done, brush turkey with sauce.

Slice turkey and serve with remaining heated sauce.


MC Formatted using MC Buster & SNT on 4/9/98

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Go To Church Chicken



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-------- ------------ --------------------------------1 can cream of mushroom soup1 can cream of celery soup2 small cans milk1 package onion soup mix1 Box Uncle Ben's Wild Rice mix6 chicken breasts -- up to 8

Blend first five ingredients together and spread over bottom of greasedcasserole.

Lay chicken breasts on top of rice.

Cover and bake at 350 degrees for 1 1/2 hours.

Uncover to brown before serving.



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Golden Corn Stuffing Bake



1 can Campbell's New Golden Corn Soup -- (10 3/4 oz.)1/4 cup finely chopped celery

1/4 cup finely chopped onion1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed

-- Herb Seasoned Stuffing4 Skinless -- boneless chicken

-- breast halves1 tablespoon packed brown sugar1 tablespoon margarine -- melted1 teaspoon spicy brown mustard

Combine soup, celery, onion and stuffing.


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In 9" greased pie plate, spoon stuffing mixture. Arrange chicken overstuffing mixture; press lightly into stuffing.

Combine sugar, margarine and mustard; spread evenly over chicken.

Bake at 400 degrees for 25 minutes or until chicken is no longer pink.

Garnish with fresh sage if desired.



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Golden Fried Chicken



1 whole broiler-fryer chicken -- cut in parts1 teaspoon salt

1/4 teaspoon pepper2 Eggs1 tablespoon water

3/4 cup corn starch1 pint corn oil

Sprinkle chicken with salt and pepper.

Beat eggs and water until well mixed.

Dip chicken into egg mixture, then into corn starch, coating evenly.

Dip into egg mixture again; drain off excess.

Pour corn oil into large deep skillet or electric fry pan to depth of1/4".

Heat oven medium heat to 375 degrees.

Carefully put chicken into hot oil. Cook, turning once, 25 minutes to 30minutes or until light golden brown and tender.


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Homemade Chicken Noodle Soup



4 cups Chicken stock2 cups diced chicken

1/2 cup sliced celery1/2 cup sliced green onion1/2 teaspoon salt1/2 teaspoon poultry seasoning1/4 teaspoon pepper

2 cups uncooked noodles2 tablespoons flour2 cups milk

Add chicken, celery, onion and seasoning to stock.

Bring to a boil.

Add noodles. Cover and cook until noodles are almost tender (5 to 10minutes).

Mix flour with small amount of milk until smooth. Add remaining milk.Stir into soup.

Cook to desired thickness.



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Hopkins Country Stew



1 Frying Chicken1 Bunch Carrots1 Bunch Shallots4 Large Onions

1/2 Bunch Celery5 Potatoes -- diced1 Small Cabbage1 Cup Whole Kernel Corn, Frozen1 Cup Cream Corn1 Cup White Corn

Sugar -- amount you wantSalt And Pepper -- to taste

Cover fryer with water and simmer until meat falls off bone. Remove boneand skin and cut meat into small pieces. Return to pot.

Add remaining ingredients and cook until vegetables are tender.

Season to taste.

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NOTES : You can add almost any vegetables to this - the more the better itis.


Hot Chicken Salad #1



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3 cups celery -- diced (loosely-- packed)

2 cans mushrooms -- (4 oz.)1 5 ounces can water chestnuts -- sliced1 2 ounces jar pimientos -- cut fine1 tablespoon grated onion2 tablespoons lemon juice1 teaspoon salt

1/2 teaspoon Accent2 cups sour cream

Combine all ingredients in large bowl and let stand several hours orovernight in the refrigerator.

Just before putting in oven, add 1 Cup mayonnaise. Mix well.

Place in 8x12x2" flat baking dish.

Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese andsprinkle with paprika.

Bake in 350 degree oven for 30 minutes or until bubbly and heatedthrough.

Serve in squares and garnish with parsley.

Serves 8 - 10.



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Hot Chicken Salad Casserole

Recipe By : From the kitchen of Margret GibbsServing Size : 1 Preparation Time :0:00Categories :


3 cups chicken -- chopped2 cups cooked rice1 cup diced celery

1/2 cup mayonnaise


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2 ounces chopped pimentos1 cup cream chicken soup -- undiluted1 small can chopped mushrooms -- optional3 Hard boiled eggs -- chopped2 tablespoons green peppers -- optional2 tablespoons chopped onions1 tablespoon lemon juice

Salt and pepper to taste1/4 cup slivered almonds

1 cup dry bread crumbs

Mix chicken with all ingredients, except crumbs.

Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12x8x2).

Sprinkle top with crumbs.



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Hot Chinese Chicken Salad



8 Broiler-fryer chicken thighs -- skinned, boned, cut-- into 1" pieces

1/4 cup corn starch1/4 cup corn oil

1/8 teaspoon garlic powder1 large ripe tomato -- cut into chunks

1/3 cup sliced water chestnuts1 can sliced mushrooms -- drained (4 oz.)1 cup coarsely chopped green onion1 cup slant sliced celery

1/4 cup soy sauce1 teaspoon salt2 cups finely shredded lettuce

Rice


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Roll chicken in corn starch.

In skillet heat corn oil over medium heat. Add chicken; quickly brown.Sprinkle with garlic powder.

Add next 5 ingredients.

Sprinkle with salt.

Stir in soy sauce.

Cover; reduce heat and cook 5 minutes or until vegetables are tendercrisp.

Lightly toss with lettuce.

Serve hot with rice.



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Hot Stuffed Florida Avocados



3 ripe avocados6 tablespoons lime juice6 cloves garlic

2 tablespoons flour1 cup light cream1 tablespoon onion -- grated

1/4 teaspoon celery salt2 cups cooked chicken -- chopped

salt and pepper -- to taste1/2 cup cheddar cheese -- grated

Cut avocados in half, remove pits and place 1 tablespoon lime juice and aclove of garlic in each half. Let stand 30 minutes.Meanwhile over low heat melt butter and blend in flour. Add light cream


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and cook, stirring until thickened. Add onion, celery salt, chicken; saltand pepper to taste.Remove lime juice and garlic from avocados halves; fill with chickenmixture. Sprinkle with grated cheese and place in baking dish. Pour 1/2inch of water around avocados and bake 15 minutes in 350 degree oven oruntil cheese is melted.

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Impossible Chicken 'n Broccoli Pie



1 package frozen chopped broccoli2 cups cheddar cheese -- shredded1 1/2 cups cooked chicken -- cut up

2/3 cup onions -- chopped1 1/3 cups milk3 eggs

3/4 cup Bisquick. baking mix3/4 teaspoon salt1/4 teaspoon pepper


Grease pie plate, 10x1 1/2 inches.

Rinse broccoli under running cold water to thaw; drain thoroughly.

Mix broccoli, 2 cups of cheese, the chicken and onion in plate.

Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in

blender on high or 1 minute with hand beater.

Pour into plate.

Bake until knife inserted in center comes out clean, 25 to 30 minutes.

Top with remaining cheese. Bake just until cheese is melted, 1 to 2minutes longer. Cool 5 minutes.



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MC Formatted using MC Buster 2.0d by Barb on 4/7/98

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Impossible Chicken Parmigiana Pie

Recipe By : Bisquick.Serving Size : 6 Preparation Time :0:00Categories :


3/4 cup creamed cottage cheese -- (small curd)1/3 cup grated parmesan cheese

1 1/2 cups cooked chicken -- cut up1 1/4 cups mozzarella cheese -- shredded

1/2 teaspoon garlic powder1/2 teaspoon dried oregano1/2 teaspoon dried basil

1 can tomato paste -- (6 oz.)1 cup milk2 eggs

2/3 cup Bisquick. baking mix1/4 teaspoon pepper

Heat oven to 400. Grease pie plate, 10x1-1/2 inch.

Layer cottage cheese and parmesan cheese in pie plate.

Mix chicken, 1/2 cup of the mozzarella cheese, the garlic powder, oregano,basil and tomato paste; spoon over parmesan cheese.

Beat remaining ingredients in blender on high speed 15 sec. or with handbeater 1 min or until smooth.

Pour into pie plate. Bake 30 min.

Top with remaining mozzarella cheese. Bake 5 to 8 min. longer or untilknife inserted in center comes out clean. Cool 5 min.


MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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Impossible Turkey Pie

Recipe By : Betty Crocker handoutServing Size : 6 Preparation Time :0:00Categories :


2 cups cooked turkey -- cut upOR cooked chicken

4 1/2 ounces sliced mushrooms -- drained1/2 cup sliced green onions1/2 teaspoon salt

1 cup shredded Swiss cheese1 1/2 cups milk

3/4 cup Bisquick. baking mix3 eggs

Heat oven to 400 degrees. Lightly grease pie plate, 10x1 1/2 inches.

Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate.

Beat remaining ingredients until smooth, 15 seconds in blender on highspeed or 1 minute with hand beater. Pour into pie plate.

Bake until golden brown and knife inserted halfway between center and edgecomes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting.

Refrigerate any remaining pie. 6 to 8 servings .

Impossible Ham Pie: Substitute 2 cups cut-up fully cooked smoked ham forthe turkey.


MC Formatted using MC Buster 2.0d by


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Lemon Barbecued Chicken



Chicken breast -- split1 1/4 cups catsup1 can frozen lemonade -- thawed, undiluted

-- (6 oz.)3/4 cup water1/4 cup Worcestershire sauce1/4 cup prepared mustard1/4 cup corn oil

2 tablespoons instant minced onion

Mix together catsup, lemonade, water, Worcestershire sauce, mustard, cornoil and onion.

Simmer uncovered 5 minutes.

Place chicken over hot coals on grill, skin side up, about 8" from heat.

Cook, basting frequently and turning several times, about 25-30 minutes,or until fork can be inserted in chicken with ease.



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Lime Broiled Chicken


Amount Measure Ingredient -- Preparation Method


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-------- ------------ --------------------------------2 broiler chicken -- 3 pounds each

salt and pepperLime Sauce:

1/2 cup corn oil1/2 cup lime juice

2 tablespoons chopped onions2 teaspoons dried tarragon1 teaspoon salt

1/2 teaspoon ginger1/2 teaspoon red pepper sauce -- bottled1/4 teaspoon garlic powder

Cut up chicken. Sprinkle chicken pieces with salt and pepper. Place in asingle layer in a baking dish. Set aside, combine all ingredients forsauce in blender container; cover and blend until smooth. Pour over thechicken.Marinate at least 3 hours, turning chicken occasionally. After chickenhas marinated, place on barbecue grill over hot coals, about 5 inches fromheat, skin side up. Close barbecue hood. Brush with the sauce after 10minutes. Turn aster 20 minutes and baste. Continue cooking about 15 to20 minutes more.

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NOTES : For cook out on Grill.


Lois Roast Turkey



1 turkey3 stalks celery2 large onions2 apples


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noodles in an even layer over sauce. Spread half the cheese filling overnoodles and top with half the remaining sauce. Arrange half the chickenpieces over sauce and top with half the sliced cheeses. Repeat layering,ending with cheese slices. Bakeuncovered in a 375F oven for 35 minutes or until bubbly. Let stand,uncovered, for about 5 minutes before cutting into squares.

Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs,1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles.Ole! Rita in Scottsdale

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Mexican Chicken Pizza

Recipe By : KraftServing Size : 6 Preparation Time :0:15Categories :


2 boneless skinless chicken breasts -- cut into 1/2" cubes1 1/2 cups salsa1 pizza crust -- prepared

1/2 cup red pepper -- cut in strips1 teaspoon chopped cilantro8 ounces Kraft Pizza Cheese -- Mozzarella & Cheddar

Spray large skillet with no stick cooking spray. Add chicken; cook onmedium heat until chicken is cooked through. Stir in salsa; cook on lowheat 5 minutes.

Spoon chicken mixture over pizza crust; sprinkle with red pepper andcilantro. Top with cheese.

Bake at 400 degrees for 10 to 15 minutes or until cheese is melted.


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NOTES : Quick Tips: Pizza Toppings: For variety top your pizza with anyof the follwing pizza toppings; sundried tomatoes, roasted redpeppers, fresh herbs, zucchini, yellow squash, garlic, freshspinach leaves, artichoke hearts or eggplant. Sprinkle withmozzarella and cheddar cheese blend.


Mexican Lasagne

Recipe By : All Time FavoritesServing Size : 10 Preparation Time :0:00Categories :


2 tablespoons salad oil1 large onion -- chopped2 cloves garlic -- minced1 red and green bell peppers -- seeded and chopped2 cans tomato soup, condensed1 can enchilada sauce1 tablespoon chili powder1 teaspoon cumin -- ground

salt and pepperFiesta Cheese Filing

2 cups cottage cheese2 egg

1/3 cup parsley -- chopped4 tablespoons green chiles -- diced1 In Addition

10 ounces lasagna noodles -- cooked and drained4 cups diced chicken6 ounces sharp cheddar cheese -- thinly sliced6 ounces monterey jack cheese -- thinly sliced

Heat oil in a wide frying pan over medium heat. Add onion, garlic, andbell pepper; cook stirring often, until onion is soft(about 5 minutes).Add soup, enchilada sauce, chili powder, and cumin. Bring to a simmer;then simmer, stirring often, until thickened (about 10 minutes). Season totaste with salt and pepper.

Prepare Fiesta Cheese Filling. -- In a large bowl, stir together cottagecheese, eggs, chopped parsley and diced green chiles.

Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 -4-quart rectangular baking pan, Spread half the cheese filling over


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noodles; top with half the sauce, Scatter half the chicken over sauce; topwith half the sliced cheeses. Repeat layers to use remaining noodles,cheese filling, sauce, chicken and sliced cheeses. Cover with foil. (Atthis point, you may refrigerate until next day.)

Bake, covered, in a 375 degree oven until bubbly and heated through (about35 minutes; about 50 minutes if refrigerated). Uncover and let stand forabout 5 minutes before serving. Makes 10 to 12 servings.

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Mongolian B.Q

Recipe By : Mike PriceServing Size : 1 Preparation Time :0:00Categories :


1 slice onionscarrots -- gratedwaterchestnuts -- slicedgreen onions -- choppedBean sprouts -- freshmushrooms -- freshbamboo shoots -- slicedcelery -- slicedsoy sauce -- lotssesame oilgarlic salt water -- see notes

beef -- sliced thinpork -- sliced thinchicken -- sliced thinwhite water -- see notes

Cook bean sprouts and mushrooms in oil and butter.

For each person, each person takes what they want and fry in oil and soysauce.

Get won tongs. fry along or fold over & stuff with meat and veggies.


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Put 2 won tongs on top one after other filling then seal. fry or drop insoup

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NOTES : Wine water: 4 parts red wine and 1 part water.


Nutty Chicken breasts



2 chicken breasts1/2 cup cornstarch

2 teaspoons salt1 teaspoon sugar1 1/2 tablespoons dry white wine2 egg whites1 1/2 cups finely chopped almonds -- or walnuts, peanuts,

peanut oil -- for frying

Bone chicken breasts. Slice into thin slices (easier to do if bonelesschicken breasts have been partially frozen). Mix corn starch, salt andsugar. Add wine and mix thoroughly.

Beat egg white lightly and add gradually, stirring constantly into thecornstarch mixture. Spread chopped nuts on a flat working surface. Dipthin slices of chicken into cornstarch mixture and coat both sides withnuts. Set aside until all chicken slices are prepared.

In deep fry pan heat oil until hot. Add chicken and cook very quickly.Do not overcook, just barely golden brown. Drain and serve immediately.


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Old-Fashioned Chicken Salad



1 package boneless chicken tenders1/2 cup chopped onion

1 Rib celery -- chopped1/2 cup mayonnaise

1 tablespoon orange juice1/4 teaspoon ground ginger1/4 teaspoon salt

Cut boneless tenders into thirds; place in a 2-quart microwave safe bowl.

Cover and cook on High 3 - 4 minutes, stirring often.

Drain off excess liquid.

Stir in onions, celery, mayonnaise, orange juice, ginger and salt; tossto mix.

Spoon onto lettuce-lined platter.



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Orange Chicken with Citrus Salsa


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Recipe By : Meredith Corporation 1998Serving Size : 6 Preparation Time :0:00Categories :


6 medium skinless boneless chicken breast halves1 cup frozen orange juice concentrate -- thawed1 small Onion -- cut up

1/2 teaspoon crushed red pepper -- to 3/4 teaspoon1/2 teaspoon ground allspice1/2 teaspoon curry powder

2 grapefruit2 orange

1/2 cup mango chutney -- cut up2 tablespoons green onion -- bias-sliced

Rinse chicken; pat dry. In a food processor bowl or blender containercombine thawed concentrate, onion, red pepper, allspice, curry powder, 1/4teaspoon salt, and 1/8 teaspoon pepper. Cover and process or blend untilnearly smooth. Place chicken in a plastic bag set in a shallow dish. Addorange mixture; turn to coat both sides. Close bag. Chill for 2 to 24hours.

Meanwhile, for salsa, peel and section grapefruit and oranges over a smallbowl to catch juices. Discard seeds; coarsely chop citrus. Add citrus,chutney, and onion to juices in bowl. Cover and chill up to 2 hours.

Remove chicken from marinade; reserve marinade. Place chicken on theunheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes.Turn and brush with reserved marinade; discard remaining marinade.,Broil 7 to 10 minutes more or until chicken is tender and no pink remains.

Serve chicken with salsa.

Source: Special Advertising Section for Florida Citrus.

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NOTES : Flordia ornage jucie concentrate replaces the oil in this poultrymarinade, so only 10 % of calories come from fat in this light andlively dish.


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Oven Sesame Chicken



1 tablespoon margarine or butter1 cup Bisquick baking mix

1/4 cup sesame seed1 teaspoon salt2 tablespoons milk1 Tbsp. prepared mustard -- (1 to 2)1 Egg2 1/2 pounds broiler-fryer chicken -- cup up, up to 3 1/22 tablespoons margarine or butter melted


Heat 1 Tbsp. margarine in rectangular pan, 13x9x2 inches, in oven untilmelted.

Mix baking mix, sesame seed and salt in shallow dish; reserve.

Beat milk, mustard and egg in small bowl.

Dip chicken pieces, one at a time, into egg mixture; coat with sesame seedmixture.

Place skin side up in pan.

Drizzle with 2 Tbsp. melted margarine.

Bake until done, about 1 hour.



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Paella



2 pounds chicken partssalt & pepper

1 clove garlic -- crushed1 teaspoon oregano2 tablespoons vegetable oil1 chorizo -- sliced (see below)1 onion -- chopped1 green pepper -- chopped1 cup uncooked rice2 1/2 cups beef broth8 ounces tomato sauce

1/2 teaspoon saffron1/2 pound shrimp -- cooked & cleaned1/2 cup cooked peas

Wash & dry chicken parts. Rub with seasonings. Brown chicken in oil inlarge skillet. Add chorizo (hot spanish sausage), onion and green pepper;cook over low heat for 10 min. Stir in broth, tomato sauce & saffron;cover and simmer 20 min. Stir in rice; cover and simmer 30 min longer. Addshrimp and peas; heat through. Allow any excess liquid to cook off andserve

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Pepper Chicken



-------- ------------ --------------------------------3 pounds broiler-fryer chicken -- cut up and breaded

-- and fried3 cups water4 teaspoons chicken flavor instant bouillon -- or 4 chicken

-- bouillon cubes2 tablespoons soy sauce1 1/2 teaspoons garlic powder1 1/2 teaspoons ground ginger


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1 tablespoon reconstituted lemon juice3 tablespoons cornstarch2 medium green peppers -- seeded and cut into

-- strips1 cup diagonally sliced celery1 large onion -- sliced

Hot cooked rice

In medium saucepan, combine 2 1/2 cups water, bouillon, soy sauce, garlicpowder, ginger and lemon juice; cook and stir until bouillon dissolves.

Mix cornstarch with remaining water; stir into bouillon mixture. Cookuntil thickened.

Arrange chicken pieces and vegetables in large skillet or wok; pour sauceover top. Cover and cook 15 minutes or until vegetables are slightlytender.

Serve with rice.

Refrigerate leftovers.



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Perfect Fried Chicken



-------- ------------ --------------------------------3/4 cup flour1/2 cup fine dry bread crumbs

2 teaspoons salt1 tablespoon paprika

1/4 teaspoon pepper2 1/2 pounds chicken -- cut in pieces, up

-- to 3Shortening or oil

Combine flour, dry bread crumbs and seasoning in paper bag; add 2 or 3


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pieces of chicken at a time and shake well to coat.

Heat shortening 1/4" deep in heavy skillet until is will sizzle a drop ofwater.

Brown meaty pieces first; then slip in others. Don't crowd, use 2skillets if necessary.

Brown one side slowly; turn with tongs. When lightly browned, 15 to 20minutes, reduce heat; cover.

If cover isn't tight add 1 tbsp. water. Cook until tender, 30 to 40minutes.

Uncover last 10 minutes to crisp.



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NOTES : To make fine dry bread crumbs, lay slices of bread on cookiesheet. Place in a 300 degree oven and toast until crisp andlightly browned. Place in clean paper sack and roll into crumbswith rolling pin, or put through the food grinder using fineblade. Sift crumbs through a fine sieve.


Pineapple-Glazed Breasts Of Chicken




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-------- ------------ --------------------------------1 can pineapple slices -- save syrup (8 1/2

-- oz.)1 1/2 tablespoons soy sauce2 tablespoons wine vinegar2 tablespoons honey2 tablespoons catsup4 Boned and skinned chicken breasts2 tablespoons butter1 tablespoon cooking oil2 teaspoons cornstarch

Combine pineapple syrup with soy sauce, vinegar, honey and catsup. Pourover chicken breast. Cover and refrigerate 1 or 2 hours. Drain, savingmarinade.

Brown chicken in heavy skillet using 1 Tbsp. butter and oil.

Blend cornstarch with marinade and remaining butter. Heat to boiling;pour over chicken in skillet. Cover tightly; cook slowly about 20 minutesuntil tender.

During cooking, baste with pan sauce several times to glaze chicken.

About 5 minutes before chicken is done, add drained pineapple slices toheat and glaze.



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Pouissant Au Champagne

Recipe By : The times Magazine, Nov. 13, 1978Serving Size : 6 Preparation Time :0:00Categories :


3 cornish game hens -- or baby chickenssaltpepper

1/2 cup butter1 jigger cognac -- 1 1/2 ounces


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1 1/2 cups champagne1/2 pound fresh mushrooms -- sliced

3 egg yolks1/2 pint cream

Sprinkle cavities of chicken or game hens with salt and pepper. In a deeproasting pan with a cover, melt butter. Turn off heat. Gently turn thebirds in the melted butter to coat, but not to

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