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. Sara
SEASONING MIX FOR CHICKEN
2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. savory
1/4 tsp. coriander
3/4 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. basil, dried crushed sweet
Mix all ingredients well. Makes 2 tablespoons plus 2 teaspoons
Barbara
CHICKEN CASSEROLE
6 chicken breasts
2 onions
8 c. water (approximately)
3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done.
Alice J. Alvin
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.
SUNDAY FRIED CHICKEN
1 whole chicken or any combo of chicken pieces
1 to 2 c. of flour for coating
Salt and pepper to taste
4 tbsp. butter
4 tbsp. Crisco
2 beaten eggs
Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible. Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Alice Carter
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 ref. until you bake it. June Cullen
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. Serves 6. Diane A.
CHICKEN AND DUMPLINGS
1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.
--BISCUIT DUMPLINGS–
1/4 c. Crisco
2 c. self-rising flour
1/3 c. Milk
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes. Trudi I Baytown
CHICKEN CASSEROLE
2 c. chicken, cooked and cut into small pieces
1/4 lb. egg noodles
1 can cream of chicken soup
4 c. Stove Top Stuffing mix
1 stick butter, melted
1/2 c. Milk
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6. Judy R.
GRANDMA'S CHICKEN AND DUMPLINGS
Cook 1 fat hen in 1 1/2 quarts water and salt. Cook about 3 hours. When cool, pick meat from bones and cut into small pieces. Thicken broth with 7 tablespoons flour and 3/4 cups water. Mix with egg beater and season to taste. Add a few drops of yellow food coloring. Strain over chicken. Reserve 4 cups of gravy in a flat pan for dumplings. --DUMPLINGS:--
1 egg
2/3 c. milk
1 tbsp. oil or melted shortening
1 1/2 c. flour
2/3 tsp. salt
4 tsp. baking powder
Sift dry ingredients into liquid and stir briskly until blended. Drop dumpling batter by teaspoons into boiling gravy. Cover and cook gently 8-10 minutes or until done. Kelly George Alvin
COLONEL SANDERS STYLE KENTUCKY FRIED CHICKEN
2 pkgs. Good Seasons Italian dressing mix
3 tbsp. flour
2 tsp. salt
1/4 c. lemon juice
2 tbsp. butter, melted
1 c. milk
1 lg. fryer, cut up
1 1/2 c. pancake mix, with 1 tsp.
paprika, 1/2 tsp. sage, 1/4 tsp. pepper
Oil for frying
Make paste from 1 package Italian seasoning, flour, salt, lemon juice and butter. Brush on chicken to coat evenly. Place in bowl and refrigerate several hours. Dip chicken in milk, then pancake mix, then 2nd package of Italian seasoning, coating well. Dust off excess. Lightly brown on each side, then place in pans. Single layer - do not crowd. Pans should have some oil on bottom first. Spoon remaining milk on chicken. Cover with foil. Bake 1 hour at 350 degrees. Uncover and bake 10 to 15 minutes at 400 degrees to brown and crisp. Sedan Jan
HONEY SPICED CAJUN CHICKEN
Paul Prudhomynes seafood magic
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. Duane Leblanc
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. Sara
SEASONING MIX FOR CHICKEN
2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. savory
1/4 tsp. coriander
3/4 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. basil, dried crushed sweet
Mix all ingredients well. Makes 2 tablespoons plus 2 teaspoons
Barbara
CHICKEN CASSEROLE
6 chicken breasts
2 onions
8 c. water (approximately)
3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done.
Alice J. Alvin
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.
SUNDAY FRIED CHICKEN
1 whole chicken or any combo of chicken pieces
1 to 2 c. of flour for coating
Salt and pepper to taste
4 tbsp. butter
4 tbsp. Crisco
2 beaten eggs
Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible. Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Alice Carter
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 ref. until you bake it. June Cullen
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. Serves 6. Diane A.
CHICKEN AND DUMPLINGS
1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.
--BISCUIT DUMPLINGS–
1/4 c. Crisco
2 c. self-rising flour
1/3 c. Milk
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes. Trudi I Baytown
CHICKEN CASSEROLE
2 c. chicken, cooked and cut into small pieces
1/4 lb. egg noodles
1 can cream of chicken soup
4 c. Stove Top Stuffing mix
1 stick butter, melted
1/2 c. Milk
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6. Judy R.
GRANDMA'S CHICKEN AND DUMPLINGS
Cook 1 fat hen in 1 1/2 quarts water and salt. Cook about 3 hours. When cool, pick meat from bones and cut into small pieces. Thicken broth with 7 tablespoons flour and 3/4 cups water. Mix with egg beater and season to taste. Add a few drops of yellow food coloring. Strain over chicken. Reserve 4 cups of gravy in a flat pan for dumplings. --DUMPLINGS:--
1 egg
2/3 c. milk
1 tbsp. oil or melted shortening
1 1/2 c. flour
2/3 tsp. salt
4 tsp. baking powder
Sift dry ingredients into liquid and stir briskly until blended. Drop dumpling batter by teaspoons into boiling gravy. Cover and cook gently 8-10 minutes or until done. Kelly George Alvin
COLONEL SANDERS STYLE KENTUCKY FRIED CHICKEN
2 pkgs. Good Seasons Italian dressing mix
3 tbsp. flour
2 tsp. salt
1/4 c. lemon juice
2 tbsp. butter, melted
1 c. milk
1 lg. fryer, cut up
1 1/2 c. pancake mix, with 1 tsp.
paprika, 1/2 tsp. sage, 1/4 tsp. pepper
Oil for frying
Make paste from 1 package Italian seasoning, flour, salt, lemon juice and butter. Brush on chicken to coat evenly. Place in bowl and refrigerate several hours. Dip chicken in milk, then pancake mix, then 2nd package of Italian seasoning, coating well. Dust off excess. Lightly brown on each side, then place in pans. Single layer - do not crowd. Pans should have some oil on bottom first. Spoon remaining milk on chicken. Cover with foil. Bake 1 hour at 350 degrees. Uncover and bake 10 to 15 minutes at 400 degrees to brown and crisp. Sedan Jan
HONEY SPICED CAJUN CHICKEN
Paul Prudhomynes seafood magic
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. Duane Leblanc
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