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.