Other recipes in this category
  • Grilled Chicken With Florida Barbeque Sauce
    Chicken for grilling
    2 sticks butter
    1/2 c. cider vinegar
    1/2 c. ketchup
    2 bottles prepared horseradish (9 oz.)
    Juice of 3 lemons or 1 c. lemon juice
    1/2 tsp. salt
    1/2 tbsp. worcestershire sauce
    1 tsp. hot pepper sauce (optional)
    In a stainless steel pot melt butter slowly. Add vinegar ketchup horseradish lemon juice salt worcestershire sauce and pepper sauce. Simmer uncovered for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.
  • Marinated Chicken
    --SAUCE--
    2 cans pineapple juice
    1 c. cooking sherry
    1/2 c. soy sauce
    1/3 c. sugar
    Soak skinless boned chicken overnight. Cook about 1/2 hour over low coals longer if done in the oven. Serve over rice.
  • Chicken With Rice
    3 to 3 1/2 lbs. chicken cut into
    serving pieces
    1/4 c. butter or margarine
    1 1/2 c. instant rice
    1 (10 1/2 oz.) can condensed cream of
    chicken soup
    1 c. water
    1 tsp. instant chicken bouillon
    crystals or 1 chicken bouillon cube
    Preheat skillet (medium heat) uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to simmer and add rice. Combine soup water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.
  • Turkey Divan
    1 (10 oz.) pkg. frozen broccoli
    4 lg. slices cooked turkey or chicken
    1 can cream of chicken or celery soup
    1/3 c. milk
    1/4 c. Parmesan grated cheese
    Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk. Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly. 3 or 4 servings.
  • Chicken A La Worcestershire Wine Sauce
    2 tbsp. veg. oil
    2 1/2 lb. chicken cut up
    Salt and pepper to taste
    16 baby carrots peeled or 2 lg.
    carrots peeled and cubed
    1 med. red onion sliced or 16 pearl
    onions peeled
    1 green bell pepper sliced
    1 red bell pepper sliced
    16 sm. mushrooms sliced
    3/4 c. Lea and Perrins White Wine
    Worcestershire Sauce
    1/4 c. yogurt or light cream
    Heat oil in a large skillet season chicken and brown pieces over moderately high heat until golden on all sides about 15 minutes. Add vegetables and turn to glaze. Drain excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more basting occasionally until chicken and vegetables are tender. Stir in yogurt or cream and warm through. Serves 4.