Author: admin

Ingredients:

12 boneless skinless chicken breast halves (3 lbs.)
4 garlic cloves minced
2 tsp. dried thyme
salt and pepper to taste
1 Tbsp. vegetable oil
2 Tbsp. cornstarch
11⁄2 cups pineapple juice
1/2 cup water
1⁄2 cup Dijon mustard
1/3 cup honey Hot cooked rice or noodles

Instructions:

Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a skillet, cook chicken in oil until no longer pink. In a bowl, combine cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet.. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon half of the chicken and sauce into a greased 11 X 7 X 2″ baking dish; cool. Cover and freeze for up to 3 months. Serve remaining chicken and sauce over rice or noodles. To use the frozen chicken, completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes or until heated through. Yields 2 casseroles of 6 servings each.

Notes:

Servings Yield:

Serve remaining chicken and sauce over rice or noodles

Ingredients:

l (16-oz.) bottle Russian or Catalina salad dressing
2/., cup apricot preserves
2 envelope dry onion soup mix
16 boneless skinless chicken breast halves

Instructions:

Jn a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 11 x 7 X 2″ baking pans; top with dressing mixture. Cover and bake at 350° for 20 minutes; baste. Bakeuncovered, 20 minutes longer or until chi. cken juices run clear. Yields 16 servings.

Notes:

Tbsp. is one of the easiest chicken recipes to prepare. The chicken has a great tangy taste. and no one will ever know you used convenient ingredients like a boule of salad dressi ng and onion soup mix… onless you tell them.

Servings Yield:

Yields 16 servings

Ingredients:

I Tablespoon grated orange zest. J cup fresh orange juice.
1/2i cup fresh lemon juice
1/3 cup honey
2 Tablespoons Worcestershire sauce, I Tablespoon fresh tarragon
I teaspoon dry mustard, spoon dried salt and pepper to taste
4 chicken breasts, skinned, boned
2 teaspoons cornstarch, dissolved in I Tablespoon hot water.

Instructions:

Combine zest. juices, honey, sauce, tarragon, mustard, salt and pepper. Pour over chicken. Marinate, covered. for 2 hours in refrigemtor. Bring to room tempt!rature and place on large flat baking dish. Bake, coverer, at 350° for about 45 minutes or until done. Thicken sauce with cornstarch mixture and ladle sauce over chicken when serving. (may pull a spring of fresh tarragon through a slice of orange for a colorful garnish or top chicken with grnted orange zest).

Notes:

Servings Yield:

Ingredients:

1 can frozen lemonade concentrate, thawed (12 oz.) chicken, cut up (3-4 pounds)
1/1 cup flour, all-purpose
/1 tsp. salt and pepper
I rup ‘Vegetable oi1 Tbsp. butter, melted

Instructions:

Refrigerate 1/2. cup lmonade conctntmte for basting. Pour remaining concentrate into large resealabl plastic bug; add chicken. SeaJ bag and tum to coat; refrigerate for 4 hours, turning occasionally. rain and discard marinade from chicken. In a large, clean bag combme flour, salt and pepper. Add chicken a few pieces at a time, shake to_coat. I large skillet cook chicken in oil for 1-1/2-2 minutes on each side unttl golden brown. Place-chicken on a rack in a shallow roasting pan. Brush with butter. Bake, uncovered, at 350° for 50-55 minutes or until juice runs clear. basting with reserved concentrate every 15 minutes. Serve warm or cold.

Notes:

The lemonade concentrate gives it such a great taste!

Servings Yield:

Serve warm or cold

Ingredients:

I loaf stale bread (puh1erized
in blender)
2 large Bermuda onions, cut fine
1/1 cup butter
I bunch celery cut fine (with

Instructions:

tops) l 1/2 quarts oysters 1 can chicken broth (or more if necessary) salt and pepper to taste In large bowl, place bread; In IO” skillet saute onions in butter. Add celery and cook 3 to 4 minutes. Add to bread in bowl with pan juices. In another skillet cook oysters in their own liquid for 2 minutes. Add to above mixture with their juice. Add enough broth so mixture is moist but not wet. Toss to mix together. Add salt and pepper. Makes enough to stuff a 16 to 18 lb. turkey.

Notes:

My favorite dressing is listed with my Turkey and Dressing at the end of this Section, but for those of you who like a change or something a little different, you will appreciate this recipe. Preparing a good stuffing is just as important as cooking the bird.

Servings Yield:

Makes enough to stuff a 16 to 18 lb

Ingredients:

1 env. Slutke ‘n Bake Seasofted Coating Mix for Chicken-Barbecue Style
1 tsp. oregamo
1/2 lbs. cut-up chicken
1/2 to
1⁄4 cup shredded mozzarella chetSe

Instructions:

Place seasoned coating mix and oregano in the haker bag; shake to blend. Moisten, coat and bake chicken as directed on package. Sprinkle with cheese and bake 5 minutes longer. or until cheese has melted. Makes 4 servings. POULET EVAlGELThn (Boneless chicken breast -urith wine mushroom sauce) 2 sticks butter or margarine 12 boneless chicken breasts salt and pepper In a large skillet, melt butter. Salt and pepper chicken b-is and place in skillet. Saute to a light golden brown, turning until completely cooked.

Notes:

With this simplrecipe you will make it perfrct every time. You can bring out th good china anJ sil’- r to complimc: nt this great recipe. I have servc!’d this w ht!n entrtaining important company 3..”-. iates for my husband, and he: WU.’ nvc: r demotd.

Servings Yield:

Makes 4 servings

Ingredients:

3/4 cup chopped onion
1⁄4 cup chopped celery
1/1 cup butter or margarine, divided
3 cups cooked rice
3/” cup raisins (optional)
1/3 cup chopped walnuts (optional)
3 Tbsp. honey
3 Tbsp. lemon juice
3/4 tsp. ground cinnamon
1/1 tsp. salt
1/1 tsp. pepper
6 Cornish game hens (about
20 oz. each)

Instructions:

In skillet, saute onion and celery in 3 tablespoons butter until tender; remove t: rom heat. Add rice. raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper, mix well. Stuff hens. Place on a rack in large shallow baking pan. soften remaining butter, rub over skins. Bake, uncovered. at 375° for 1 hour or until the juices run clear. Yields 6 servings.

Notes:

These moit golden hens have become a fami, ly tradition at our house for the holidays. Tbsp. makes a beautiful and special meal for any occasion. Tbsp. is scrumptious elegance. appreciated by family and guests alike. ‘f 190 °08

Servings Yield:

Makes a beautiful and special meal for any occasion

Ingredients:

3-4 cup chicken pieces, cooked and cubed
3 cups chicken broth
1-1/2 cups Velveeta cheese, diced
1-1/2 cups celery and/or green pepper, diced
1 large onion, chopped
4 eggs, beaten
1 can cream or mushroom soup

Instructions:

Saute celery and/or green pepper (I use both) along wilh omon_ Add to rest of mixture and mix well. Butter two large baking dishes. Crush a J pound box Ritz crackers, ahemate with layers of chicken mixture, starting and ending with Ritz crackers. Bak. e 1-‘h hours at 3500.

Notes:

Tbsp. is a jewel because it can be made the day before and put in refrigerator, then cooked next day. A time saver on those tennis, Bible Study, or grand motherly babysitting days!

Servings Yield:

Ingredients:

2 cups ready-mi bread stuffing
1/2 cup butter or margarine

Instructions:

melted 2/3 cup water 1 four pound roasting chicken 1/2 cup currdllt jelly, melted Prepare stuffing mix with 1/3 cup of melted butter and wa. teT>following label directions. Wash chicken. then dry. Stuff neck and body cavities lightly; skewer neck skin to body; tie legs tightly to tail. Place chicken on spit, following manufacturer’s directions: brush with remaining melted butter. Set spit in position over hot coals; start rotisserie. Roast 1 hour, brush with meltedjdly. Continue roasting, brushing often with more jelly, 15 minutes longer.. or until chicken is tender and richly glazed. Makes 4-6 rviugs.

Notes:

Servings Yield:

Makes 4-6

Ingredients:

8 boneless skinless chicken breast halves; I-teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
2 cartons (8 oz. each) spreadable chive & onion cream cheese; ‘h cup chopped walnuts, to asted
2 sheets frozen puff pastry, thawed
1 egg
1/2 teaspoon cold water. Cut lengthwise slit in each chicken breast, open so it lies flat. Cover with

Instructions:

plastic wrap and pound to 1/a” thickness. Remove wrap, sprinkle with sa. lt and pepper. In pan, bring 1″ of water to boil and add spinach. Cover and cook for 1-2 minutes or until wilted; drain. Place 5 leaves on each chicken breast; spoon 2 tablespoons of crieam cheese down the center of eachchicken breast; sprinkle with walnuts. Roll upchicken and tuck in ends. UnrolJ puff pastry; cut into 8 portions. Roll each one into an 8-in. x 7 in. rectangle. Combine egg and cold water, brush over edges of try. Place chicken at one short end; roll up, tucking in ends. Place on a greased cookie sheet. Bake at 350° for 25-30 minutes or until golden brown. Yield: 8 servings.

Notes:

Servings Yield: