Other recipes in this category
  • Teriyaki Chicken
    1 chicken cut up or 2 lbs. teriyaki
    beef or top sirloin steak sliced thin
    2 tsp. grated fresh ginger
    1 clove garlic chopped fine
    1 medium onion chopped
    1/3 c. soy sauce
    1/4 c. sugar
    1/4 c. sake
    --QUICK TERIYAKI MARINADE--
    1 c. soy sauce
    1 1/2 - 1 1/4 c. brown sugar
    1 tsp. oyster sauce
    1 tsp. mirin (sweet rice wine)
    1 clove chopped garlic
    Grated fresh ginger
    Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved. Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki Marinade mix together and marinate meat for about 1/2 hour. Best when meat is cooked over charcoal. Baste often.
  • Double Crust Chicken Pot Pie
    2 (9 ) refrigerated pie crusts
    1 (6 3/4 oz.) can boneless chicken in
    broth undrained & chopped
    1 (16 oz.) can mixed vegetables
    drained
    1 (10 3/4 oz.) can cream of chicken
    soup undiluted
    1/4 tsp. pepper
    1/4 tsp. poultry seasoning
    1/4 tsp. celery flakes
    Fit 1 refrigerated pie crust into a 9 inch pie plate according to package directions (do not bake). Combine chicken and remaining ingredients spoon into pie crust. Moisten edges of pastry with water place remaining crust on top.f Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving. Yield One 9 inch pie.
  • Swiss Cheese Chicken Casserole
    4-6 chicken breasts
    6 slices Swiss cheese
    1 can cream of mushroom soup
    1/4 c. milk
    2 c. Pepperidge Farm herb seasoning
    stuffing mix
    1/4 c. margarine
    Place chicken in casserole lightly greased. Place cheese on top of chicken. Mix soup and milk pour over chicken. Cover mixture up stuffing mix. Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes.
  • Chicken In Wine
    6 chicken breast halves skinless
    1 can whole white onions
    1 can cream of mushroom soup
    1/4 c. sherry
    1/4 lb. Cheddar cheese grated
    Place chicken in baking dish. Mix soup and sherry. Pour over chicken. Grate cheese over top. Bake covered for 45 minutes and uncover for 45 minutes at 350 degrees.
  • 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.