Other recipes in this category
  • Barbecue Sauce For Chicken
    2 c. vinegar
    1/2 c. salt
    1/2 stick of oleo
    1 tsp. hot pepper
    1/2 c. water
    Cook all ingredients in saucepan until salt is dissolved and to a good rolling boil. Brush over chicken several times during barbecuing.
  • Chicken Breasts In Cream Sauce
    4 chicken breasts halves boned and
    skinned and rinsed
    1/4 c. flour
    1/2 tsp. salt
    1/2 tsp. pepper
    2 tbsp. butter
    2 tbsp. vegetable oil
    1/4 lb. mushrooms sliced
    3/4 tbsp. garlic chopped
    1 green onion chopped
    1. Add salt pepper and flour. 2. Dredge chicken breasts in seasoned flour mix shake excess off. 3. Add butter and vegetable oil to saute pan cook on medium heat. 4. Cook chicken breasts for 2 1/2 minutes on each side. 5. Add mushrooms garlic - cook for approximately 1 more minute until chicken is almost done add chopped onion. 6. Drain fat from pan and set aside. Approximately 4 servings.
  • Chicken Shish - Ka - Bobs
    3 lb. chicken cut in chunks or strips
    marinade in mixture of
    1/3 c. teriyaki sauce
    2 tbsp. vegetable oil
    2 tbsp. chili sauce
    1/4 c. honey
    1 tsp. salt
    1/2 tsp. ground ginger
    1/4 tsp. garlic powder
    Alternate chicken on skewers with cherry tomatoes mushrooms pineapples chunked green peppers chunked onions. Grill and enjoy. Chapter HD NE
  • Hot Chicken Salad
    4 c. diced chicken (6 breasts baked)
    2 c. diced celery
    1/3 c. mayonnaise
    1 can cream of mushroom soup
    1 sm. jar chopped pimiento
    1 can sliced water chestnuts drained
    1 tsp. salt
    1 tsp. chopped onion
    3 tsp. lemon juice
    1 c. grated cheese
    1 c. crushed potato chips
    1/2 c. slivered almonds
    Blend the first nine ingredients and pour into a 9 x13 pan. Top with the grated cheese potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.
  • Sweet & Sour Chicken
    2 pkg. boneless chicken
    2 bell peppers
    1 lg. onion
    1 tbsp. flour
    2 jars Sweet & Sour Sauce
    1 c. flour
    1 c. oil
    Salt & pepper as desired
    Heat 1 cup oil. Wash chicken pieces and dry salt and pepper as desired. Roll chicken in cup of flour and deep fry until crispy. Remove and drain. Drain all but a small amount of oil from skillet and saute onion and bell pepper for 5 minutes. Add chicken and 1 tablespoon of flour to onions and peppers saute for 5 additional minutes. Add sweet and sour sauce to contents. Cover and allow to simmer for 15 minutes. Serve over rice.