Other recipes in this category
  • Rhonda
    1 c. soy sauce
    3 c. water
    3 tbsp. dark Karo syrup
    1/2 tsp. ground ginger
    5 - 6 cloves garlic minced
    1 tsp. worcestershire sauce
    4 whole chicken breasts skinned and
    boned
    Marinate chicken at least 4 hours. Grill on low for 1 hour.
  • Chicken Wings
    36 chicken wings
    1 (5 oz.) bottle soy sauce
    1 tsp. Dijon mustard
    4 tbsp. brown sugar
    1/2 tsp. garlic powder
    Rinse chicken wings and pat dry. Mix soy sauce mustard brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.
  • 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.
  • Chicken Wellington
    4 chicken breasts boned and halved
    1 pkg. Uncle Ben s Wild Rice Mix
    1 pkg. Pillsbury crescent rolls
    1 egg separated
    Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces using 2 rolls for each piece. Roll each piece with a rolling pin until thin. Wrap one thin piece of dough around chicken covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4. --CURRANT SAUCE--
    1 jar red currant jelly
    1 tsp. worcestershire sauce
    1 tsp. lemon juice
    Dash tabasco
    1 tsp. dry mustard
    Mix together and heat over low heat until melted.
  • 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.