Other recipes in this category
  • Hot-n-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.
  • So Easy Oven - Fried Chicken
    1 frying chicken cut into 8 pieces
    1/4 lb. melted butter
    1/8 tsp. garlic powder
    1/8 tsp. paprika
    1/8 tsp. thyme
    1 tsp. salt
    1 1/2 c. dry bread crumbs finely
    crushed cornflakes or flour
    Dip chicken pieces in butter then shake in paper bag containing remaining dry ingredients. Place skin side up in lightly greased 9 x 13 inch baking dish and bake 50 minutes at 350 degrees or until done. Serves 6-8.
  • Turkey Divan
    1 (10 oz.) pkg. frozen broccoli
    4 lg. slices cooked turkey or chicken
    1 can cream of chicken or celery soup
    1/3 c. milk
    1/4 c. Parmesan grated cheese
    Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk. Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly. 3 or 4 servings.
  • Baked Chicken
    1/2 c. ketchup
    1/2 c. mayonnaise
    3 tbsp. minced onion
    Bread crumbs or crushed corn flakes
    2 to 2 1/2 cut up chicken
    Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on greased pan or roll lined pan. Bake at 375 degrees for 40 to 45 minutes.
  • Curry Chicken
    1 pkg. chicken wing drumettes (3-4
    lb.) or
    1 med. sized chicken (3-4 lb.) cut
    into sm. pieces
    3 tsp. curry powder
    1 tsp. salt
    1/4 tsp. black pepper
    1/4 tsp. crushed red pepper
    2 tsp. sugar
    1 1/2 c. water
    1/2 of an onion diced
    Optional 1 teaspoon of lemon grass powder or fresh lemon grass chop into fine pieces. Lemon grass can only be purchased at an oriental food store. Put water in a pan big enough to hold all ingredients. Add all spices. Stir until mixed. Add chicken and onion. Cook on high until boiling then lower temperature to medium. Stir well then cover. Cook (covered) until sauce has thickened and chicken is well-cooked (approximately 30-40 minutes). Stir every 10 minutes so chicken is coated evenly with the sauce. More water can be added if a thinner sauce is desired. Serve with steamed rice. 4-6 servings. Wire Shop Computing Support