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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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