Other recipes in this category
  • Oven Fried Chicken
    3 lbs. chicken parts skinned
    6 tbsp. flour
    1 tsp. salt
    1 1/2 oz. bread crumbs
    1 oz. parmesan cheese
    1 egg beaten
    2 tbsp. water
    In a bowl mix flour and salt. In another bowl mix egg and water. In yet another bowl mix crumbs and cheese. Dip chicken in first bowl then second bowl then third bowl. Put chicken in 9 x 13 pan sprayed with Pam. Bake 1 hour at 375 degrees.
  • City Chicken
    2 lb. pork plus 2 lb. veal cut into
    cubes
    *Surprise--No Chicken Place on small wooden sticks. Beat eggs dip meat roll in flour egg then corn flake crumbs. Brown in frying pan. Place meat in roaster pan with 1 cup water and drippings from frying pan. Sprinkle with garlic. Bake uncovered at 350 degrees for 1 hour. Great with Greek salad and flat bread. Old time favorite.
  • Chicken Turnovers
    1 pkg. refrigerated crescent rolls (8
    ct. tube)
    2 c. chopped cooked chicken
    3 oz. cream cheese softened
    3 tbsp. chopped green onion
    2 tbsp. milk
    Dash of pepper (optional)
    2 tbsp. margarine melted
    2 tbsp. seasoned crumbs
    Preheat oven to 350 degrees. In large mixing bowl combine softened cream cheese milk pepper green onion and chopped chicken. Separate rolls into 4 six inch squares. Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned bread crumbs. Bake for 20 to 25 minutes. Serves 4.
  • Sweet & Sour Chicken
    1 frying chicken cut up
    1 tbsp. melted butter
    Dash of salt pepper ginger
    3 celery stalks
    1 can pineapple (chunk)
    2 tbsp. brown sugar
    3 tbsp. water
    1 1/2 tbsp. soy sauce
    1 tbsp. vinegar
    1 tbsp. cornstarch
    1 red pepper (optional)
    Rinse chicken place skin side up in oiled pan. Pour melted butter over chicken. Sprinkle chicken with salt pepper ginger diced celery. Bake chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar water soy sauce vinegar cornstarch. Pour mixture over chicken in pan. Top with pineapple chunks and pepper.
  • Chicken Breasts In Sour Cream
    6 chicken breasts split and boned
    2 c. sour cream
    1/4 c. lemon juice
    2 tsp. salt
    4 tsp. worcestershire sauce
    3 tsp. garlic salt
    1/2 tsp. paprika
    1/2 tsp. pepper
    1 c. bread crumbs
    1/2 c. margarine melted
    1/2 c. butter melted
    Rinse chicken breasts and pat dry. In bowl combine sour cream lemon juice and seasonings. Roll chicken breasts in sour cream mixture place in bowl and top with any remaining sour cream. Cover refrigerate overnight. Remove chicken breasts taking up as much of sour cream mixture as possible. Roll chicken in bread crumbs to coat well. Place in baking dish. Mix margarine and butter pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 5 minutes more. Serves 6.