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.
  • 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.
  • 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.
  • 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
  • Chicken Pot Pie
    2 (10 3/4 oz.) cans cream of potato
    soup
    1 (16 oz.) can or pkg. drained mixed
    vegetables
    2 c. cooked diced chicken
    OR 4 to 5 Market Day chicken steaks
    cooked
    1/2 c. milk
    1/2 tsp. thyme
    1/2 tsp. black pepper
    2 (9 inch) frozen pie crusts thawed
    Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes. (6 servings)