CHICKEN KABOBS

CHICKEN KABOBS

• 3 boneless chicken breasts
• 2 jars baby juice (Apple or peach juice)
• Teriyaki sauce
• Fresh garlic crushed
• One clove
• 2 jars baby food peaches

Mix juice, peaches, garlic and teriyaki sauce in 13 x 9 dish. Add enough teriyaki to your taste. Cut chicken in pieces to place on skewer. Put in marinade overnight. Put chicken on skewers. Cook over grill. While cooking baste well with marinade. Serve with vegetables over rice.

MARINATED CHICKEN

MARINATED CHICKEN

• 1 c. soy sauce
• 1/3 c. lemon juice
• 1/4 c. dry sherry or wine
• 1/4 chopped green onion
• 1 garlic clove
• Pinch of pepper

Combine all ingredients in a glass or ceramic container and mix well. Marinate chicken for 12 to 24 hours then either grill or broil. Makes enough for 4 to 6 pieces of chicken.

CORDON BLEU

CORDON BLEU

• 3 whole chicken breast, split, skinned and boned
• 3 slices (4 oz.) Swiss cheese, cut in half
• 3 slices (4 oz.) boiled ham, cut in half
• 2 tbsp. margarine
• 1 can cream of chicken soup
• 1/4 c. milk
• Chopped parsley

Flatten chicken breast. Top each with 1/2 slice cheese, then ham. Secure with toothpicks. In skillet brown chicken side down in margarine or butter. Stir in soup, milk and cover. Cook over low heat for 20 minutes. Stir now and then. Top with parsley.

POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

• 4 chicken breasts
• 3 green peppers
• 2 (3 oz.) cans mushrooms
• 1 lg. onion
• 4 potatoes
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 tsp. paprika
• Oil for browning
• 1 c. water

Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.

CHICKEN PIPLAF

CHICKEN PIPLAF

• 1 1/3 c. Minute Rice
• 1 envelope onion soup mix
• 1 can cream of mushroom soup
• 1 1/2 c. boiling water
• 4 tbsp. melted butter
• Sprinkle pepper and salt
• 4 pieces chicken

Combine all ingredients in an ovenproof dish. Brush chicken with melted butter and sprinkle with salt and pepper. Arrange on top of casserole mixture. Cover with aluminum foil and bake 1 hour and 15 minutes until chicken is done. Can be fixed ahead of time, and then baked.

CHICKEN AND RICE

CHICKEN AND RICE

• 3/4 c. rice
• 2 cans cream of chicken soup
• 1 pkg. Lipton cup soup cream of chicken
• 2 c. water
• Chicken pieces, about 2 lbs.

Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on top and cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to 20 minutes more. Can be made the day before and refrigerated until you bake it.

CHICKEN IN ORANGE SAUCE

CHICKEN IN ORANGE SAUCE

• 4 chicken breast halves
• 1/4 c. flour
• Salt and pepper
• 4 tbsp. margarine
• 1 1/2 c. orange juice

Coat each half breast with seasoned flour. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done.
Serve over rice, if desired, with the sauce. Serves 4.

CHICKEN YUM YUM

CHICKEN YUM YUM

• 1/2 pt. sour cream
• 8 chicken breasts boned
• 8 slices ham
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1/4 c. sherry cooking wine, opt.

Bone chicken, wrap in slice of ham. Mix other ingredients together. Place chicken in baking dish and pour other ingredients over top. Bake about 2 hours at 325 degrees.

ORIENTAL CHICKEN

ORIENTAL CHICKEN

• 1 chicken breast, quarter, cut into slivers
• 1/2 c. onion, sliced
• 1/2 c. carrots, sliced
• 1/2 c. mushrooms, sliced
• 1 tbsp. peanut oil
• 1 garlic clove
• 2 tbsp. low, sodium soy sauce

Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat. Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked through and legs are tender and crisp about 10 minutes. Toss with soy sauce.

CHICKEN A LA KING

CHICKEN A LA KING

• 1/4 c. chopped onion
• 2 tbsp. chopped green pepper
• 2 tbsp. margarine
• 1 can cream of chicken soup
• 1/2 c. milk
• 1 1/2 c. cooked, cubed, chicken or turkey
• 2 tbsp. diced pimiento
• Dash red pepper

Cook onion and green pepper in butter until tender. Add soup and milk. Add chicken and remaining ingredients. Heat and serve on toast or cooked rice. Serves 4.

WALDORF CHICKEN

WALDORF CHICKEN

• 6 chicken breasts, boned and skinned
• 1 c. unsweetened apple juice
• 1/4 tsp. ground ginger
• 1 tbsp. cornstarch
• 2 c. unpared red apples, chopped
• 2 stalks celery, sliced
• 3 tbsp. raisins
• 1 tbsp. sliced green onion
• 1 tbsp. lemon juice
• 1/4 tsp. salt, opt.

Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet. Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.
Remove chicken. Mix remaining apple juice and cornstarch. Stirring constantly. Add remaining ingredients. Arrange chicken on plate. Top with sauce.

ROAST CHICKEN WITH ALMONDS

ROAST CHICKEN WITH ALMONDS

• 10 chicken breast halves
• Salt and pepper
• 1 (5 1/2 oz.) pkg. slivered almonds
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 (10 1/2 oz.) can cream of chicken soup
• 1/4 to 1/2 c. dry white wine, or water or other liquid
• Parmesan cheese

Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered. Serves 8 to 10.

SICILIAN CHICKEN

SICILIAN CHICKEN

• 1 tbsp. plus 1 tbsp. saffron ace
• 1 lg. onion, sliced
• 1 lg. green pepper, sliced
• 1/2 c. fresh mushberries, sliced
• 1 1/2 lbs. boneless chicken cubed
• 18 oz. can tomato sauce
• 16 oz. tomatoes, chopped drained
• 1 tsp. Worcestershire sauce
• 1 tsp. oregano
• 1/2 tsp. basil
• 1/4 tsp. garlic powder
• Lite salt and pepper to taste

Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients.
Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein, 2 vegetables per serving).

BAKED CHICKEN BREASTS

BAKED CHICKEN BREASTS

• 8 chicken breast halves, skinned
• 8 slices Swiss cheese
• 1 can cream of chicken soup
• 1/3 c. white wine
• 1 c. Pepperidge herb stuffing mix
• 1/4 tsp. melted butter or margarine

Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

ITALIAN CHICKEN

ITALIAN CHICKEN

• 2/3 c. flour
• 1 tsp. salt
• 1/2 c. vegetable oil
• 1 green pepper
• 1/2 tsp. pepper
• 1/2 tsp. garlic salt
• Sliced onion
• 1 lg. jar spaghetti sauce

Chicken (boneless) breasts, quartered Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover and simmer about 1 hour. Serve with spaghetti.

HONEY SPICED CAJUN CHICKEN

HONEY SPICED CAJUN CHICKEN

• 10 oz. pounded chicken breast
• Cooked linguini
• 3 sliced mushrooms
• 1 diced tomato
• 2 tbsp. mustard
• 4 tbsp. honey
• 3 oz. cream

Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5 minutes at medium heat. toss in linguini. Serves 2.

CHICKEN TIKKA

CHICKEN TIKKA

• 5/8 c. yogurt
• 4 crushed garlic cloves
• 1 1/2 inch fresh ginger, peeled & chopped
• 1 sm. onion, grated
• 1 1/2 tsp. chili powder
• 1 tbsp. ground coriander
• 1 tsp. salt
• 4 chicken breasts, skinned & boned
• 1 lg. onion, thinly sliced into rings
• 2 lg. tomatoes, sliced
• 2 tbsp. coriander leaves

Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through.
Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

CHICKEN WITH RICE

CHICKEN WITH RICE

• 3 to 3 1/2 lbs. chicken, cut into serving pieces
• 1/4 c. butter or margarine
• 1 1/2 c. instant rice
• 1 (10 1/2 oz.) can condensed cream of chicken soup
• 1 c. water
• 1 tsp. instant chicken bouillon crystals or 1 chicken bouillon cube

Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.

CHICKEN POT PIE

CHICKEN POT PIE

• 3 lb. chicken
• 1 can French onion soup
• 1 lg. carrot
• 1 lg. celery
• Flour to thicken gravy
• Water
• 1 double crust

Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

CHICKEN DIVAN

CHICKEN DIVAN

• 3 or 4 deboned chicken breasts
• 2 cans cream of chicken soup
• 1 tsp. lemon juice
• 1 c. sharp American cheese, shredded
• 2 (10 oz.) pkgs. frozen broccoli
• 1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter
• 1 c. mayonnaise

Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.

CHICKEN SALAD

CHICKEN SALAD

• 1 can chicken, chopped (or 5 oz. cooked chicken)
• 1/2 c. chopped celery
• 1/3 c. chopped sweet pickle
• 1 boiled egg, chopped
• 1/2 c. salad dressing

Mix and serve.

CHICKEN AND ALMOND SALAD

CHICKEN AND ALMOND SALAD

• 1 1/2 c. cooked chicken
• 3/4 c. diced celery
• 1 1/2 tbsp. lemon juice
• 1/2 c. seedless white grapes
• 1/2 c. almonds
• 1/2 tsp. dries mustard
• 3/4 tsp. salt
• 1/16 tsp. pepper
• 1/8 c. light cream
• 1 hard boiled egg, sliced
• 1/2 c. mayonnaise

Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients.

HOT CHICKEN SALAD

HOT CHICKEN SALAD

• 1 1/2 c. cooked chicken, diced
• 1 c. diced celery
• 3 diced boiled eggs
• 1/2 tsp. salt
• 1 sm. jar pimentos
• 2 tbsp. chopped green onions
• 1 1/2 c. bread crumbs
• 1/2 c. slivered almonds
• 3 tbsp. lemon juice
• 3/4 c. mayonnaise
• 1 can cream of chicken soup
• 1 stick oleo

Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.

LIGHT CHICKEN SALAD

LIGHT CHICKEN SALAD

• 3/4 c. light mayonnaise
• 1/2 tsp. ginger
• 1/2 tsp. salt
• 3 c. cooked chicken
• 1 1/2 c. red seedless grapes
• 1 c. sliced celery
• 1/3 c. sliced green onion
• 1/2 c. broken walnuts

Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.

CURRIED CHICKEN BALLS

CURRIED CHICKEN BALLS

• 2 (3 oz.) pkg. cream cheese, softened
• 2 tbsp. orange marmalade
• 2 tsp. curry powder
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 3 c. finely minced cooked chicken
• 3 tbsp. minced green onion
• 3 tbsp. minced celery
• 1 c. finely chopped almonds, toasted

In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

• 1 1/2 lbs. chicken wings, disjointed
• 1 med. egg
• 1/2 c. soy sauce
• 2 tbsp. garlic powder
• 1/4 tsp. ginger powder
• 1 med. onion, finely diced
• 2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.

CHICKEN FRY ICED TEA

CHICKEN FRY ICED TEA

• 5 lbs. sugar
• 4 oz. plus 1 c. instant tea
• 1 gal. boiling water

Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.

SPICY CHICKEN WINGS

 SPICY CHICKEN WINGS

• 1 lg. can Parmesan cheese
• 2 tbsp. oregano
• 4 tbsp. parsley
• 1 tsp. salt
• 1 tsp. pepper
• 1 stick margarine
• 4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

CHICKEN BITS

CHICKEN BITS

Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.

HOT AND SPICY CHICKEN WINGS

HOT AND SPICY CHICKEN WINGS

• 5 lbs. bag chicken wings (drumettes)
• 12 fl. oz. Louisiana Pre Crystal Hot Sauce
• 1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

Sweetheart Cookie Puzzle

 

Sweetheart Cookie Puzzle

Description
This is the recipe of love. Make your sweetheart a sweetheart cookie. Adding M & M's to this recipe is one delicious treat.

Ingredients

• 1 cup margarine, softened
• 1 cup granulated sugar
• 2 teaspoon vanilla
• 2 cup rolled oats, uncooked
• 1 1/4 cup unbleached flour
• 2 cup M&Ms. plain chocolate candy

Instructions
1. Preheat oven to 350 degrees F.
2. Lightly spray 2 baking sheets with cooking spray; set aside.
3. In a mixing bowl, combine margarine, sugar, and vanilla.
4. In another mixing bowl, combine oats and flour.
5. Mix wet ingredients with dry ingredients just until moistened.
6. Divide dough in half.
7. Pat each half of dough into a heart shape about 1/4" thick on prepared baking sheets.
8. To decorate, gently press M&M's into dough in a pattern or phrase of your choice.
9. With a sharp knife, cut through dough to form 10 random shapes.
10. Do not separate.
11. Bake for 18 minutes or until lightly browned.
12. Carefully cut through pieces again to separate.
13. Cool 5 minutes on baking sheet.
14. Remove and cool completely on wire rack.
15. NOTES : The serving size depends on how big you decide to cut out the shapes.
16. This recipe makes two 10" heart shaped cookie puzzles.

Soft Sugar Cookies

Soft Sugar Cookies

Description
These quick and easy sugar cookies taste amazing plain or with an added candy. This recipe calls for  no additional ingredients, but you can still add them on your own.

Ingredients

• 2 cup sugar
• 1/2 cup margarine
• 1/2 cup vegetable shortening such as Crisco
• 2 eggs
• 1 teaspoon vanilla
• 3 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup buttermilk or 1 cup plain yogurt

Instructions
1. Cream together, sugar, margarine, Crisco, eggs and vanilla.
2. Combine flour, baking powder, and baking soda.
3. Add the buttermilk alternating dry ingredients with the buttermilk.
4. Drop on well-greased sheets, sprinkle with sugar and bake 8-10 minutes at 375 degrees F.

Traditional Rolled Sugar Cookies

Traditional Rolled Sugar Cookies

Description
Sugar cookies are Christmas favorites; decorate these with festive holiday colors. The buttery, creamy
flavor of traditional sugar cookies is wonderfully offset by this recipe’s addition of zesty grated lemon
peel.

Ingredients

• 3/4 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 tablespoon grated lemon peel
• 1 teaspoon vanilla extract
• 2 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• water
• 2 large egg yolks
• food coloring

Instructions

Cookies
1. Cream butter in large mixer bowl.
2. Add sugar; beat until light and fluffy.
3. Beat in egg, lemon peel and vanilla until well blended.
4. Gradually mix in flour and salt until well blended.
5. Beat in water, a few drops at a time, only until dough starts to come away from sides of bowl.
6. Shape dough into large flat disk; wrap and refrigerate 2 to 3 hours.
7. Preheat oven to 350F degrees.
8. Roll dough on lightly floured surface to 1/8-inch thickness.
9. Cut with cookie cutters dipped in flour.
10. Place on buttered cookie sheets.
11. Paint with edible tempera color, if desired (recipe below).
12. Bake 10 to 12 minutes or until cookies begin to brown around edges.
13. Carefully remove from cookie sheets.
14. Cool completely on wire racks.

Edible Tempera Color
1. Lightly beat eggs yolks and divide evenly among 5 small containers.
2. Use liquid food coloring (adding a few drops at a time) to color each mixture as desired.
3. Apply colors with a small clean paintbrush before baking cookies.

Notes
If you prefer not to paint your cookies, simply sprinkle with colored sugar before baking.