Other recipes in this category
  • Chicken And Ziti Casserole
    1 jar spaghetti sauce (any variety)
    4 c. cooked ziti (6 oz. uncooked)
    1 1/2 c. cubed cooked chicken or
    turkey
    1 c. shredded Mozzarella cheese
    1 tbsp. grated Parmesan cheese
    1. Use 2 quart casserole - stir together spaghetti sauce cooked ziti chicken and 1/2 cup Mozzarella. 2. Sprinkle with rest of Mozzarella and Parmesan cheese. 3. Bake at 350 degrees for 30 minutes or until hot and bubbling. Makes 6 servings.
  • 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.
  • Lemon Chicken
    2 whole chicken
    1 tbsp. vegetable oil
    1 egg
    2 tsp. cornstarch
    1 tsp. salt
    1 tsp. soy sauce (light or dark)
    1/4 tsp. white pepper
    Vegetable oil
    1/4 c. all-purpose flour
    1/4 c. water
    2 tbsp. cornstarch
    2 tbsp. vegetable oil
    1/4 tsp. baking soda
    1/4 tsp. salt
    1/2 c. chicken broth
    1/4 c. honey
    3 tbsp. lemon juice
    2 tbsp. light corn syrup
    2 tbsp. vinegar
    1 tbsp. vegetable oil
    1 tbsp. catsup
    1 clove garlic finely chopped
    1/2 tsp. salt
    Dash of white pepper
    Peel of 1/2 lemon
    1 tbsp. cornstarch
    1 tbsp. cold water
    1/2 lemon thinly sliced
    Remove bones and skin from chicken cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetable oil the egg 2 teaspoons cornstarch 1 teaspoon salt the soy sauce and 1/4 teaspoon white pepper pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade reserve marinade. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix reserved marinade the flour 1/4 cup water 2 tablespoons cornstarch 2 tablespoons vegetable oil the baking soda and 1/4 teaspoon salt. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until light brown 3 minutes. Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken all at one time until golden brown turning once about 2 minutes. Drain on paper towel. Cut each piece crosswise into 5 or 6 pieces place in single layer on heated platter. Heat chicken broth honey lemon juice corn syrup vinegar 1 tablespoon vegetable oil catsup garlic 1/2 teaspoon salt dash of white pepper and the lemon peel to boiling. Mix 1 tablespoon cornstarch and 1 tablespoon water stir into sauce. Cook and stir until thickened about 10 seconds. Remove lemon peel. Garnish with lemon slices pour sauce over chicken. Makes 8 servings.
  • Oriental Chicken Wontons
    8 oz. ground raw chicken
    1/2 c. shredded carrots
    1/4 c. finely chopped celery or water
    chestnuts
    1 tbsp. soy sauce
    1 tbsp. dry sherry
    2 tsp. cornstarch
    2 tsp. grated gingerroot
    1/2 (16 oz.) pkg. wonton wrappers
    2 tbsp. margarine or butter melted
    Plum or Sweet & Sour Sauce
    For Filling In a medium skillet cook and stir ground chicken until no pink remains drain. Stir in carrots celery or waterchestnuts soy sauce sherry cornstarch and gingerroot mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper lightly brush edges with water. To shape each wonton carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Brush the wontons with melted margarine or butter. Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp. Serve with Plum or Sweet & Sour Sauce. Makes about 25 appetizer servings. T4544 Wire Shop Tracking System Support
  • 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.