CHICKEN AND DUMPLINGS

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.

CHICKEN AND BROCCOLI WITH RICE

CHICKEN AND BROCCOLI WITH RICE

• 1 1/2 c. water
• 1 1/2 c. Minute Premium long grain rice
• 1 lb. chicken breasts, boned and cut into strips
• 2 tbsp. oil
• 1 (10 3/4 oz.) can cream of chicken soup
• 1/2 can milk
• 2 tbsp. Dijon style mustard
• 1/2 c. cheddar or Swiss cheese, grated
• 1 1/2 c. broccoli cuts
• 2 tbsp. pimento, chopped (optional)

Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5 minutes. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Serves 4.

CHICKEN ALMOND CASSEROLE

CHICKEN ALMOND CASSEROLE

• 1 c. chicken breast, diced and cooked
• 1 can cream of chicken soup
• 1 c. sliced almonds
• 1/2 c. mayonnaise
• 1 c. celery, chopped
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. lemon juice
• 3 eggs, hard-boiled
• 1 c. cracker crumbs (I use Zesta)
• 2 1/2 tsp. butter

Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with remaining buttered crumbs and brown. Serves 6.

CHICKEN A LA WORCESTERSHIRE WINE SAUCE

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.

BOWL OF THE WIFE OF KIT CARSON

BOWL OF THE WIFE OF KIT CARSON

• 4 c. chicken broth
• 1 (15 oz.) can garbanzo beans, drained
• 1 c. chicken, cubed and cooked
• 1 - 2 chipotle peppers, minced, or 1 tsp. dried pepper flakes
• Dash Liquid Smoke
• 1/2 tsp. paprika
• 1/2 tsp. dried oregano, crushed
• 1 med. avocado, sliced
• 1 c. rice, cooked and hot
• 1 c. monterey jack cheese, cubed

Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound rice and chunks of cheese in soup bowls. Ladle in hot soup. Serves 6.

APRICOT CHICKEN

APRICOT CHICKEN

• 3 - 4 lbs. chicken parts
• 1 (10 oz.) jar apricot preserves
• 1 (8 oz.) bottle Kraft Creamy French Dressing
• 1 pkg. Knorr’s Onion Soup Mix

Mix ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. Serve with rice.

SCALLOPED CHICKEN

• 1/2 loaf white bread cubed
• 1 1/2 c. cracker crumbs, divided
• 3 c. chicken broth
• 3 eggs, lightly beaten
• 1 tsp. salt
• 3/4 c. diced celery
• 2 tbsp. chopped onion
• 3 c. cubed cooked chicken
• 1 can (8 oz.) sliced mushrooms, drained
• 1 tbsp. butter or margarine

In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole. In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.

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.

TURKEY DIVAN

TURKEY DIVAN

• 1 (10 oz.) pkg. frozen broccoli
• 4 lg. slices cooked turkey or chicken
• 1 can cream of chicken or celery soup
• 1/3 c. milk
• 1/4 c. Parmesan grated cheese

Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk. Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly. 3 or 4 servings.

RUSSIAN CHICKEN

RUSSIAN CHICKEN

• 1 pkg. dry onion soup
• 8 oz. bottle red Russian dressing
• 8 oz. jar apricot preserves
• Cut up chicken

Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 hour.

BAKED CHICKEN

BAKED CHICKEN

• 1/2 c. ketchup
• 1/2 c. mayonnaise
• 3 tbsp. minced onion
• Bread crumbs or crushed corn flakes
• 2 to 2 1/2 cut up chicken

Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on greased pan or roll lined pan.
Bake at 375 degrees for 40 to 45 minutes.

HONEY BAKED CHICKEN

HONEY BAKED CHICKEN

• 3 or 4 lbs. chicken, cut up
• 1/2 c. margarine, melted
• 1/2 c. honey
• 1 tsp. salt
• 1/4 c. prep. mustard
• 1 tsp. curry

Pour over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.

SUNDAY FRIED CHICKEN

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.

SWEET & SOUR CHICKEN

SWEET & SOUR CHICKEN

• 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.

QUICK CHICKEN

QUICK CHICKEN

• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c. milk
• 5 lbs. cut up cooked chicken
• 1 pt. sour cream
• 1 pkg. Pepperidge Farm stuffing mix

Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.

NO - PEEK SKILLET CHICKEN

NO - PEEK SKILLET CHICKEN

• 2 tbsp. olive or vegetable oil
• 2 1/2 to 3 lb. chicken, cut into serving pieces
• 1 (14 oz.) can whole tomatoes, peeled, undrained
• 1 (4 1/2 oz.) jar sliced mushrooms, drained
• 1 garlic clove, minced
• 1 env. Lipton Recipe Secrets onion soup mix
• Hot cooked noodles

In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom soup mix would be a delicious substitute in this recipe.

MARY’S CHICKEN DISH

MARY’S CHICKEN DISH

• 6 pieces boneless breast of chicken
• 4 tbsp. olive oil
• 2 tbsp. butter
• 1 clove garlic
• Breadcrumbs
• 2 eggs
• 1 bouillon cube
• 1 can chicken broth
• 6 slices of Mozzarella cheese

Dip boneless, skinless chicken breast in breadcrumbs and eggs. In a large skillet, heat olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil doesn’t burn. When oil is hot, brown chicken on both sides in oil, increase heat so chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer until hot. Add Mozzarella cheese to top chicken.

LEMON - PARSLEY CHICKEN BREASTS

LEMON - PARSLEY CHICKEN BREASTS

• 2 whole chicken breasts, boned & skinned
• 1/3 c. white wine
• 1/3 c. lemon juice
• 2 cloves fresh minced garlic
• 3 tbsp. breadcrumbs
• 2 tbsp. olive oil
• 1/4 c. parsley, fresh

In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs. Heat olive oil in a large skillet and brown chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet.
Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.

CHICKEN CASSEROLE

CHICKEN CASSEROLE

• 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.

CHINESE CHICKEN SALAD DRESSING

CHINESE CHICKEN SALAD DRESSING

• 2 tsp. sesame oil
• 2 tbsp. sesame seeds, roasted
• 2 tbsp. sugar
• 2 tbsp. mayonnaise
• 2 tbsp. lemon juice
• 2 tbsp. oil
• 2 tbsp. shoyu

Combine all ingredients and mix well. Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it. For the salad, prepare a green salad, with shredded cooked chicken. Sprinkle top with dry chow mein noodles.

MARINADE FOR CHICKEN

MARINADE FOR CHICKEN

• 1/2 c. shoyu
• 1/4 c. water
• 1/3 c. salad oil
• 2 tbsp. dried minced onion
• 2 tbsp. sesame seeds
• 1 tbsp. sugar
• 1 tsp. ground ginger
• 1/8 tsp. dried red pepper
• 3/4 tsp. garlic powder

Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350-degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. Place marinade in a Ziploc bag with chicken parts. This makes turning easier.

SEASONING MIX FOR CHICKEN

SEASONING MIX FOR CHICKEN

• 2 1/2 tsp. salt
• 1 1/2 tsp. paprika
• 1 tsp. onion powder
• 3/4 tsp. savory
• 1/4 tsp. coriander
• 3/4 tsp. garlic powder
• 1/2 tsp. black pepper
• 1/2 tsp. thyme
• 1/2 tsp. basil, dried crushed sweet

Mix all ingredients well. Makes 2 tablespoons plus 2 teaspoons.

CHICKEN TORTELLINI SOUP

CHICKEN TORTELLINI SOUP

• 2 carrots
• 1 onion
• 2 garlic cloves
• 3 cans cream of chicken soup
• 6 c. water
• 1 tsp. oregano
• 1 tsp. basil
• 1 pkg. boneless chicken breasts, cut into bite-size pieces
• 1 bag cheese tortellini
• 2 boxes frozen broccoli

Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.

CHICKEN SOUP WITH TINY MEATBALLS

CHICKEN SOUP WITH TINY MEATBALLS

• 2 lb. stewing chicken
• 4 c. water
• 2 1/2 tsp. basil
• 1/2 lb. sm. onions
• 1 bay leaf
• 1 clove garlic
• 5 carrots, sliced
• Parsley and celery leaves

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.

MEATBALLS

• 1 c. finely minced beef
• 1 egg
• 1 slice crumbly white bread
• 1/2 tsp. salt
• Freshly ground black pepper

Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.

CHICKEN SALAD SUPREME

CHICKEN SALAD SUPREME

• 2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
• 4 tbsp. salad oil
• 4 tbsp. orange juice
• 4 tbsp. vinegar
• 2 tsp. salt
• 3 c. mandarin oranges
• 2 c. pineapple chunks
• 3 c. green grapes
• Slivered almonds
• 3 c. diced celery
• 2 1/2 c. raw rice
• 1 qt. mayonnaise

Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.

CRISPY CASHEW CHICKEN (MADE IN WOK)

CRISPY CASHEW CHICKEN (MADE IN WOK)

• 2 egg whites
• 1 1/4 c. finely chopped cashew nuts
• 2 whole chicken breasts, skinned, boned and thinly sliced
• 2 c. peanut or vegetable oil
• 1/4 c. cornstarch
• 1 tsp. sugar
• 2 tsp. salt
• 1 1/2 tbsp. dry sherry

In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers.

BUFFALO-STYLE CHICKEN WINGS

BUFFALO-STYLE CHICKEN WINGS

• 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 WINGS IN SOY SAUCE

CHICKEN WINGS IN SOY SAUCE

• 24 chicken wings
• 1 c. soy sauce
• 3/4 c. chopped green onions with tops
• 1/3 c. sugar
• 4 tsp. salad oil
• 1 clove garlic, crushed
• 1 1/2 tsp. ground ginger

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

SWEET AND SOUR CHICKEN WINGS

SWEET AND SOUR CHICKEN WINGS

• 2 1/2 lb. chicken wings with tips removed
• 1/3 c. Crisco
• 1/3 c. vinegar
• 1/2 c. firmly packed dark brown sugar
• 1 (12 oz.) can unsweetened pineapple juice
• 3/4 c. catsup
• 1 tbsp. soy sauce
• 1 tsp. prepared mustard
• 1/8 tsp. salt (optional)

Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally. Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.

MARINATED CHICKEN WINGS

MARINATED CHICKEN WINGS

• 1/2 c. soy sauce
• 1/2 c. honey
• 1 tsp. garlic powder
• 1 tsp. chili powder

2 lb. chicken wings with drum end cut at joint from wing, discard tips Mix ingredients together and marinate cut-up wings overnight. Place wing parts in shallow baking pan and pour remaining liquid over them. Bake for 1 hour at 325 degrees, turning on the 1/2 hour.

GOLDEN CHICKEN NUGGETS

GOLDEN CHICKEN NUGGETS

• 4 whole chicken breasts, skinned & deboned
• 1/2 c. unseasoned fine bread crumbs
• 1/4 c. grated Parmesan cheese
• 1 tsp. salt
• 1 tsp. thyme (or 1/4 tsp. powdered thyme)
• 1 tsp. basil
• 1/2 c. butter, melted

Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

MARINATED CHICKEN WINGS

 MARINATED CHICKEN WINGS

• 2 doz. chicken wings
• 5 oz. bottle soy sauce
• 2 tbsp. brown sugar
• 1 tsp. Dijon mustard
• 1/2 tsp. garlic powder

Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10. COMMENT: May be frozen in marinade. Bake after defrosting.

HIDDEN VALLEY CHICKEN DRUMMIES

HIDDEN VALLEY CHICKEN DRUMMIES

• 20 chicken drummies
• Good 1/4 c. butter, melted
• 1 tbsp. hot pepper sauce
• 2 tbsp. vinegar
• 2 pkgs. Hidden Valley dressing mix
• Paprika
• Celery sticks

Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

HOT CHICKEN WINGS

HOT CHICKEN WINGS

• Chicken wings
• 1/2 stick margarine
• 1 bottle Durkee hot sauce
• 2 tbsp. honey
• 10 shakes Tabasco
• 2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

TERIYAKI CHICKEN WINGS

TERIYAKI CHICKEN WINGS

• 1/3 c. lemon juice
• 1/4 c. soy sauce
• 1/4 c. vegetable oil
• 3 tbsp. chili sauce
• 1 clove garlic, finely chopped
• 1/4 tsp. pepper
• 1/4 tsp. celery seed
• Dash of dry mustard
• 3 lb. chicken wings

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

CHICKEN WINGS

CHICKEN WINGS

• 36 chicken wings
• 1 (5 oz.) bottle soy sauce
• 1 tsp. Dijon mustard
• 4 tbsp. brown sugar
• 1/2 tsp. garlic powder

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.
Serves 9-12.

APRICOT CHICKEN WINGS

APRICOT CHICKEN WINGS

• 1 pkg. Lipton onion soup
• 1 jar apricot preserves
• 1 bottle of clear Russian dressing
• 2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

ORIENTAL CHICKEN WINGS

ORIENTAL CHICKEN WINGS

• 6 chicken wings
• 1 sm. clove garlic
• 1 scallion
• 1/4 c. soy sauce
• 2 tbsp. honey
• 2 tsp. rice-wine vinegar
• 1/2 tsp.g rated ginger
• 1/2 tsp. oriental sesame oil
• Pinch of cayenne
• 1 tsp. sesame seeds
• 1 tbsp. chopped fresh coriander or parsley

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

 ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Shiitake Noodle Soup

 Shiitake Noodle Soup

We took the photo of this soup from above the pot – before it was entirely cooked so you can clearly see the shiitake mushrooms as well as the tatsoi and other veggies. Tatsoi is a nice complement to shiitake mushrooms. The veggie adds a mustard-like flavor to soups and salads and is chock-full of nutrition.

Ingredients

• 1 tablespoon toasted sesame oil
• 2 large cloves garlic, finely chopped 1/2 cup chopped red onion or green scallion
• 1/2 cup chopped green sweet bell pepper
• 1 cup coarsely chopped shiitake mushroom
• 1 teaspoon ground fennel
• 8 cups vegetable broth or purified water
• 1 cup diced carrot
• 1 cup chopped celery
• 4 cups chopped tatsoi, bok choy, or baby spinach
• Fresh parsley
• 8 ounces udon noodles

Directions
In a medium soup pot coated, heat the oil and add the garlic and scallion. Saute for 2 minutes over medium heat and then add the green pepper and mushroom. Saute another 2 minutes or until the green pepper is tender. Sprinkle with the fennel and add the broth. Bring the soup to a rolling boil and then add the carrot, celery, and tatsoi. Simmer for 30 minutes and stir in a handful or so of fresh parsley.

Meanwhile, cook the udon noodles according to package directions. When the soup has cooked, add the noodles and serve.