Other recipes in this category
  • Buffalo-style Chicken Wings
    2 1/2 lb. (12-15) chicken wings
    1/4 c. Durkee red hot sauce
    1 stick (1/2 c.) melted butter or
    margarine
    Celery sticks
    Blue cheese dip
    Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.
  • Quick And Easy Chicken Marinade
    1/2 c. oil
    1 c. vinegar
    1 1/2 tsp. poultry seasoning
    2 tbsp. salt
    1/4 tsp. pepper
    1 egg
    Paprika
    Mix together all ingredients. Add 1 large or 2 small chickens. Refrigerate several hours.
  • Chicken Fried Rice
    1 c. chicken diced and cooked
    1 tbsp. soy sauce
    1 c. long grain rice uncooked
    1/3 c. salad oil
    2 1/2 c. chicken broth
    2 1/2 c. onion coarsely chopped
    1/4 c. green pepper finely chopped
    1/4 c. celery thinly sliced
    2 eggs slightly beaten
    1 c. lettuce finely shredded
    Combine chicken soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. Cook rice in hot oil in skillet over medium heat until golden brown stirring frequently. Reduce heat and add chicken with soy sauce and broth. Simmer covered for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion green pepper and celery. Cook uncovered over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set then blend into rice. Stir in lettuce and serve at once.
  • Chicken Cordon Bleu
    2 whole boneless chicken breasts
    Salt and pepper to taste
    4 slices Swiss cheese
    4 slices cooked ham 1/8 inch thick
    6 tbsp. flour
    2 eggs beaten
    1 tbsp. water
    6 tbsp. fine dry bread crumbs
    4 tbsp. butter
    Remove skin from chicken breasts and discard. Between two pieces of wax paper flatten breasts with a wooden mallet until quite thin. Cut each into 2 pieces crosswise. Season to taste with salt and pepper. Lay a slice of cheese and slice of ham on each piece of breast and roll. Mix eggs with water and dip chicken in egg then in flour then in egg again and finally in crumbs. Melt butter in a flat baking dish and bake chicken at 350 degrees for 20 minutes or until lightly browned. Makes 4 servings.
  • Thyme Chicken
    4 boneless chicken breasts
    1/2 pt. whipping cream
    1 stick butter
    Thyme
    Salt & pepper to taste
    Sliced fresh mushrooms
    Melt stick of butter in skillet. Wash and dry chicken. Fry chicken in butter until golden brown. Take chicken out and sprinkle with thyme. Saute mushrooms in butter. Return chicken to skillet with mushrooms and pour cream over these. Cook until cream thickens and turns brown. This is delicious served with a rice casserole and green bean casserole.