Author: admin

Ingredients:

3 whole chicken breasts, split
4 or
5 Tbsp. flour
salt and pepper to taste salad oil
2 cans cream of chicken soup undiluted
1/2 cup beer
1 (3-oz.) can sliced mushrooms, dr-dined

Instructions:

Remove skin from chicken; wash and dry well with paper towels. Combine flour, salt and pepper. Dredge chicken in flour mixture9 and brown in heated oil. Place chicken in shallow pan. Combine soup. sox sauce, 2 T. almonds, bc!er and mushrooms. Pour over chicken. Bake at 350° for one hour, basting occasionally. Sprinkle with re_maining almonds. Serves 6.

Notes:

Remember that faults sometimes like ourchickens roost at home; So let’s don’t speak of other’s faults until we have none of our own.

Servings Yield:

Serves 6

Ingredients:

3 to
4 whole chicken breasts halved
salt to taste paprika
6 to
8 slices cooked ham
1/1 cup butter er margarine melted
l c. cream or mushroom soup
1/1 cup sherry
1 carton sour cream l (4-oz.) can sliced mushrooms, drained

Instructions:

Sprinkle chicken with saJt and paprika. Place ham slices in shallow baking dish; top with chicken. Combine remaining ingredients blending well. Pour over chicken. Bake at 350° for I to J 1/2 hours or until done. Serves 6 lo 8.

Notes:

When my children were young this was one of their favorite meals. I substituted water for the sherry in the recipe.

Servings Yield:

Serves 6 lo 8

Ingredients:

6 large chicken breasts boned and unskinned
2/3 cup soy sauce
13/-, cups lemon juice
2 tsp. ginger
2 tsp. poultry seasofting
4 tsp. salt
1 tsp. pep. per
1/2 cup flour
3⁄4 cup oil
8 small white onions
2 cups boiling water
2 (10-oz.) packages frozen artichoke hearts, thawed

Instructions:

Wash chicken breasts and pat dry. Mfa. together soy sauce, lemon juice, ginger, poultry seasoning, saJt and pepper. Marinate chicken for at least one hour, turning pieces occasionally. Remove chicken; reserve marinade. Preheat oven to 3500. Pat chicken pieces dry; roll in flour and brown in hot oil. Place chicken in casserole with onions, reseTVed marinade and boiling water. Cover and bake for 35 minutes. Add artichoke hearts and bake for another IO minutes. Serves 6.

Notes:

Servings Yield:

Serves 6

Ingredients:

Southern Style Chicken:
1/2 lbs. chicken, cut up
salt and pepper to taste flour

Instructions:

Season chicken, coat with flour. In heavy skillet, beat at lea., t 2 shortening until very hot. Add chicken. largest pieces f and brown on both sides, about 25 minutes. Serves 4. Serve with Cream Gravy and Biscuits or Rolls.

Notes:

The poultry is a great meat for those of you who do a lot of entertaining or have large famiHes. It is relatively easy o the bu?get and can be prepared in so many great ways. Hyou are calone conscious broil or boil your chicken. Cook it with wine, and you have a very sophisticated meal to impress the boss or get that promotion.

Servings Yield:

Serves 4

Ingredients:

1 large chicken, cut up
4 Tbsp. cooking oil
I large chopped onion
2 qt. chicken stock, heated
2 Tbsp. parsley, minced
2 Tbsp. chopped green onion

Instructions:

Thyme, fresh if available salt and pepper to taste 1 lb. smoked sausage 1 Tbsp. file powder I clove minced garlic Using a heavy pot, brown the chicken slowly in oil. Remove the chicken. Saute the onion until soft. Return chicken and any juice that has run from it to the pot with the onions. cover and cook on low heat for about.10 minutes, stining occasionally to prevent burning. Add the heated stock, parsley, green onion and garlic. Season generously with thyme. Add salt and pepper to taste. Cook over low heat until chicken is tender. Add sausage and cook for 10 minutes. Add oysters and oyster-water andcook for 10 minutes more. Skim off excess fat. Remove from the fire and immediately add the file powder, stirring while adding. Serve over steamed ‘rice.

Notes:

Servings Yield:

Serve over steamed

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:

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:

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:

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 Tbsp. butter or margarine
1/2 large onion
1 (101/2-oz.) can reduced-fat c rcam or chicken soup, undiluted
l (10-oz.) container refrigerated reduced-fat Alfredo sauce
1 (7-oz.) jar diced pimiento, undrained
1 (6-oz.) jar sUced mushrooms, drained
1/2 cup dry white wine
111 tsp. dried basil
1 (10-oz.) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
11.?cup grated Parmesan cheese
1 large egg lightly beaten
9 cooked lasagna noodles
1/2 cups chopped cooked chicken
3 (12-oz.) cups shredded sharp Cheddar cheese, divided

Instructions:

Melt butter in skillet over medium high heat. Add onio and saute 5 minutes or until tender. Stir in soup and next 5 ingredients- Reserve 1 cup sauce. Drain spinach well, pressing between layers of paper towels. Stir together spinach, cottage cheese, and next 3 ingredients. Place 3 lasagna noodles in lightly greased 13 X 9″ baking dislL Layer with half each of sauce, spinach mixture. and chicken. SpriokJe with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to I day ahead. Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar chse? and bake 5 minutes or until cheese is melted. Let stand JO minutes before serving. Yields 8-10 servings.

Notes:

Tbsp. is obviously one of the many reduced fac recis that are so good. M. ake this your recipe by pulling cheese of your choice.

Servings Yield:

Yields 8-10 servings