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.