Other recipes in this category
  • Teriyaki Chicken Wings
    1/3 c. lemon juice
    1/4 c. soy sauce
    1/4 c. vegetable oil
    3 tbsp. chili sauce
    1 clove garlic finely chopped
    1/4 tsp. pepper
    1/4 tsp. celery seed
    Dash of dry mustard
    3 lb. chicken wings
    MARINADE Combine lemon juice soy sauce oil chili sauce garlic pepper celery seed and mustard. Stir well set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.
  • Easy Barbecue Chicken
    1 pkg. dry onion soup mix
    1 sm. bottle Russian dressing (the
    pink kind)
    1 (8-10 oz.) jar apricot preserves
    Pour over skinned chicken pieces. Bake at 350 degrees for 1 1/2 hours.
  • Rancher
    3 lbs. fryer chicken parts
    1 c. Hidden Valley Ranch salad
    dressing prepared
    4 c. cracker or bread crumbs
    Salt
    Pepper
    Paprika
    Wash and dry chicken parts. Dip into prepared salad dressing. Spoon crumbs over the dressing to cover. Place in foil-lined pan. Sprinkle with salt pepper and paprika. Bake uncovered at 375 degrees for 1 1/4 hours. Serves 6.
  • Yogurt Chicken Paprika
    3 tbsp. margarine
    1 1/3 c. thinly sliced onion
    1 tbsp. paprika
    2 1/2 to 3 lb. broiler-fryer chicken
    cut up
    1 tsp. salt
    1 c. hot water
    1 chicken bouillon cube
    1/4 tsp. pepper
    1 tbsp. cornstarch
    1 tbsp. cold water
    8 oz. carton plain yogurt
    Saute onion in margarine until golden blend in paprika. Add chicken brown well. Dissolve bouillon cube in hot water add to skillet with salt and pepper. Cover and simmer 35-45 minutes until chicken is very tender. Dissolve cornstarch in cold water blend into yogurt. Stir into skillet. Heat through. Serve with Spaetzles dumplings or noodles. Serves 6.
  • Chicken Walnut
    1 lb. chicken boned breast
    2 tbsp. cornstarch
    1/2 tsp. ground ginger
    1/4 tsp. garlic powder
    1 tsp. sugar
    4 oz. bamboo shoots
    3 tbsp. soy sauce
    1/2 tsp. salt
    2 tbsp. butter
    2 tbsp. soy sauce
    1/4 c. apple juice
    1/4 c. apple juice
    Combine cornstarch ginger garlic sugar and salt. Roll chicken in mixture. Brown chicken in butter and combine 2 tablespoons soy sauce one half cup water and one quarter cup apple juice. Pour liquid over browned chicken. Cover and simmer 20 minutes or until fork tender. Stir once add bamboo shoots. Combine one quarter cup water one quarter cup apple juice and 3 tablespoons soy sauce with corn starch mix. Left over add to chicken stir until thick. Serve hot garnished with French fried walnuts. Make by heating one half cup or more walnuts in boiling water five minutes. Remove skins dry and fry until brown.