Author: admin

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:

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:

4 boneless chicken breasts, eut
into quarters
16 cubes Cheddar or Swi cheese
8 slices bacon, cut into hah es
1 cup Italian dressing, any brmd

Instructions:

Butterfly each chicken breast quarter and stuff wicb L cube of cheese and 2 jalapeno slices. Wrap a half-piece of bacon around the chicken and secure with a toothpick. Marinate in Italian dressing for 20 minutes. Cook about 20 minutes on an outdoor grill or 45 minutes in a 3500 oven. Serves 8.

Notes:

Simple but great. And the neat thing about this reci is if it is impossible to ge t to a grill you can cook this inside in your oven.

Servings Yield:

Serves 8

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:

2 to
3 lb. chicken
1 can enchilada sauce
1 can mushroom soup
1 large chopped onion
1 c. chicken broth
1 c. grated cheese
1/1 tsp. garlic salt dash pepper
1 (11-oz.) package Fritos or
l-Orn chips

Instructions:

Boil pieces of chicken until temkr, keep broth. Cut up chicken (no bones). Combine chicken. enchilada sauce. mushroom soup onion and garlic salt. Grease baking db, h and line with Fritos.; add chicken mixture. Sprinkle grated cheese and co, er with Frito. Pour one cup brolh over mixture. Bake in 350° oven for about 30 minutes. Recipe may be prepared and frozen, thc: n bakoo for about I 1/1 hours.

Notes:

Tbsp. is one of those ready whn you are lYfl’! recipes. It is easy to prpare and keping it in the fLt’r to just pop in the oven at the end of a busy day is even more reason to kp it in your recipe file.

Servings Yield:

Ingredients:

1/2 cups all-purpose flour
1 tsp. salt
1/3 cup chilled butter, cut into pieces
I large egg
2-3 Tbsp. ice water

Instructions:

To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. In small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough fonns. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for l hour.

Notes:

Servings Yield:

Serve warm

Ingredients:

1/4 cup flour
1/! tsp. baking po”der salt and pepper to taste
1 (3 pound) fryer, cut up
1/3 cup salad oil
1 choppt!d onion
1 crushed garlic don-s
11! pound mushrooms slked
1 (1/4 oz.) package spaghetti sauce mi’
1/2 cups tomatoes drained, chopped
1/-i cup “bite wine

Instructions:

Combine flour, baking powder, salt and pepper. Dredge chicken in flour mixture and brown in hot oil. Remove chicken from skillet and set aside. Saute onion, garlic and mushrooms in drippings; stir in spaghetti sauce; mix 4 tomatoes. Bring to a boil. Place chicken in a shallow baking pan and cover with sauce. Bake at 325° for 1 hour. Add wine, and bake an additional 10 minutes. Serves 6-8.

Notes:

I used to serve this to my children (minus the wine) with spaghetti and they loved it. I am sure it is what gave them all of their extra energy.

Servings Yield:

Serves 6-8

Ingredients:

chicken, cooked and cut up
1 (8-oz.) package egg noodles, cooked /2 tsp. salt
1/4 tsp. celery saJt
1 tsp. seasofting salt cups chicken broth, heated
2 cups heavy cream, scalded
2 Tbs sherry wine
1 can mushrooms, drained
1/1 cup almonds, to asted and slivered Tbsp. parsley, minced
1/4 cup cheddar ch grated

Instructions:

Melt butter; add flour. Simmer without browning. Add nings and chicken broth, stirring constantly with wire whip until thick_Add cream and sherry wine. Stir in noodles, parsley, almonds, chicken,. and mush-rooms. Pour into buttered casserole dish. Top with cheese- Bake at 350° for 35-40 minutes uncovered.

Notes:

Servings Yield: