Baked
Chicken Cutlets and Potato Wedges
Broiled Chicken
Chicken
and Veggies
Chicken and Dumpling Pie
Chicken Pot Pie
Chicken
Potpie
Crispy Chicken Wings
KFC Original Recipe Fried Chicken
Meat pie
No-Peek Skillet Chicken
Oh Lord! Company is coming and I need to clean the house, chicken dinner!!!
"Old Bay" BBQ Chicken
Roasted Turkey
Saucy Chicken Strips
Southwest Stuffed Chicken
90's Style Crockpot Cog
Au Vin
2 pkg. Butterball boneless skinless chicken breast fillets
1 lb. fresh mushrooms sliced thick
1 15 oz. pearl onions drained well
1/2 C. dry white wine
1 t. thyme leaves
1 bay leaf
1 C. chicken broth
1/3 C. flour
1/2 C. chopped fresh parsley
wild rice pilaf
Place chicken, mushrooms, onions, wine, thyme and bay leaf into crockpot.
Combine chicken broth and flour; pour into slow cooker/crockpot.
Cover and cook 5 hours on LOW setting. Add parsley. Serve over wild
rice pilaf if desired. Makes 8 servings.
Baked Chicken Cutlets and Potato Wedges ... This came from jenn. It was donated to a mailing list I am on. Tried it and loved it!
1 C. dry bread crumbs
2 t. paprika
1 t. dried thyme leaves
1 t. garlic powder
1/2 t. salt
1/2 t. freshly ground black pepper
1/4 t. ground allspice
4 boneless, skinless chicken breast halves (4 oz. each)
2 large all purpose potatoes, cut into eighths
Preheat oven to 400*. Cover a baking sheet with aluminum foil. In a heavy-duty self-sealing plastic bag; combine the bread crumbs, paprika, thyme, garlic powder, salt, pepper and allspice. Shake to combine. Add the chicken and potatoes; shake the bag to coat. Transfer the chicken and potatoes to the baking sheet; lightly coat them with no stick spray. Bake for 15-20 minutes. or until the chicken is cooked through and the potatoes are tender.
Broiled Chicken ... serves 4 Great with Wild Rice.
4 chicken breasts
salt, as needed pepper, as needed
4 strips of bacon
Season chicken with salt and pepper. Wrap bacon around each breast. Broil for 12 minutes or until done. Watch closely to make sure they do not overcook.
Chicken and Veggies ... I didn't know what to fix for dinner one night, so I went to the freezer and came out with chicken and a bag of mixed frozen veggies. Since that time, we have used different flavors of soup and different kinds of veggies so be creative!
2 boneless, skinless chicken breasts, diced
1 bag frozen veggies, whatever you like
1 can cream soup, you pick
seasonings to taste
egg noodles, prepared
Cook chicken, in non-stick skillet, at medium heat until just brown. Add soup, veggies and seasonings. Stir occasionally. Takes about 10 minutes to heat through. We
Chicken Pot Pie ... This is the slippery version, not the baked!
Dough:
1 C. flour
1 egg 2 t. salt
1/2 egg shell of water
1 t. salt
Rest:
Chicken meat without any bones
2 potatoes, sliced
1 onion, sliced
1 carrot, sliced
Flour chicken and fry in butter. Add rest of ingredients. Cover with water 2" above ingredients and bring to a boil. Roll dough into 1/4" thick and cut into squares. Add dough: simmer for two hours.
Chicken Potpie ... Inglenook Cook Book (Copyright, 1911) I have typed the recipes just as they are listed in the cookbook.
Dress and cut into pieces a young chicken and pare 8 or 10 potatoes, slice 1/2" thick, add butter,
salt, parsley and pepper to suit taste; put in deep dish lined with a dough made same as pie dough,
only adding some baking powder; bake 1 hour.
Chicken and Dumpling Pie ... Serves: 8
1 chicken, about 3 to 4 lb..
black pepper, to taste
garlic salt, to taste
1 1/2 C. chicken broth
butter or oil for greasing pan
DUMPLINGS
2 C. flour
1 egg
pinch salt
4 T. ice water
3 T. cooking oil
PASTRY CRUST
1 1/2 C. plain flour
1/2 C. shortening
3 T. ice water
Place chicken in a medium saucepan and cover with water. Boil for 30 minutes or until chicken is cooked through. Remove from saucepan and reserve broth. Let chicken cool. Remove chicken from bones. Tear larger pieces apart. Line a deep, greased 10" glass baking dish with all the chicken pieces. Next, bring reserved chicken broth to a simmer on medium-low heat. Combine flour, egg, salt, oil and water in a large bowl, stirring until mixture is the consistency of biscuit dough. Add more flour or water if needed. Pinch off small pieces and roll into balls. Place in reserved broth. Cook until broth thickens and dumplings are tender. Stirring too much will cause them to dissolve in the liquid. Strain dumplings from chicken broth and arrange over chicken. Pour 1 cup of reserved broth over the chicken and dumplings. Prepare crust. With a pastry cutter, blend Crisco into flour. Add water and form a smooth ball. Flour surface and rolling pin well. Roll crust out very thin and place over entire pie. Flute edges. Bake at 425*. for 30 minutes or until crust is golden brown.
Crispy Chicken Wings ... This was donated by Dale F. Crane. See his wonderful homepage in the Tropics!!!
2 lb frozen chicken wings
Cut wing tip and push meat toward next joint and twist out 3 bones on wings tip end. Make it look like a drumstick.
Marinate wings for 1 hour in:
2 t. salt
2 t. sugar
1/4 t. msg
1 slice ginger, crushed
1 clove garlic
2 T. soy sauce
2 T. Sherry wine
Coat chicken after marinating with corn starch and deep fry at 375 degrees for 3 minutes or until done. Serve hot!
KFC Original Recipe Fried Chicken From KOPYKAT recipes
6 C. Crisco cooking oil
4 T. salt
1 egg, beaten
2 t. black pepper
2 C. milk
1 t. MSG (or Accent Flavor Enhancer)
2 C. all-purpose flour
2 frying chickens with skin, each cut into 6 pieces
Pour the oil into a pressure cooker and heat over medium heat to about 400*. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining four dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. In groups of 4 or 5, drop the covered chicken pieces into the oil and lock the lid in place. When steam begins shooting through the pressure release, set the timer for 10 minutes. After 10 minutes, release the pressure and remove the chicken to paper towels or a metal rack to drain. Repeat with remaining chicken
Meat Pie ... Here is the perfect use to have not leftover, leftovers!!!
1-1/2 C. leftover meat
1/4 C. water, hot
1 bouillon cube, the flavor of your leftover meat
3 T. flour
1 C. milk
1 T. grated onion
1/3 C. chopped pepper
salt and pepper to taste
Add bouillon cube and water until dissolved; add flour. Gradually add milk, stirring constantly until thickened. Stir in the salt, onion and green pepper. Mix cut-up meat into the gravy and pour into pastry lined baking dish. Top with crust and bake in hot oven (425*) for 25 minutes.
No-Peek Skillet Chicken
2 T. olive or vegetable oil
2 1/2 -3 lb. chicken cut into serving pieces
1-14 1/2 oz. can whole peeled tomatoes undrained
1- 4 1/2 oz. jar sliced mushroom drained well
1 clove garlic minced
1 envelope Lipton recipe secrets onion soup mix
Hot cooked noodles
chopped fresh parsley
In 12" skittle, heat oil and brown chicken; drain. Stir in tomatoes, mushrooms and garlic combined with soup mix. Simmer, covered, 45 minutes or until chicken is tender. Serve if desired with hot noodles and chopped fresh parsley. Makes about 6 servings.
Oh Lord! Company is coming and I need to clean the house, Chicken Dinner!!! ..... My Grandmother's Hagerstown, MD
1 box Stove Top Stuffing
9 chicken fryer pieces
1 can french onion soup
1 can cream of mushroom soup
1 C. butter
Preheat oven to 350*. In a sheet cake pan, spread ot the stuffing. Arrange chicken pieces on the stuffing. Cover with the water, both cans of soup and dot with butter. Cover the pan with aluminum foil with 2 - 3" slits. Bake for 1-1/2 hour. Now, clean the house, dinner is cooking!!!
Old Bay BBQ Chicken ... This is a wonderful change to chicken!!!
Chicken Pieces (amount of chicken will depend on appetite of you diner party)
Preheat your oven to 350*. Place pieces of chicken in a pan or cookie sheet that will hold liquid, about 1" deep minimum. Sprinkle salt, pepper, and Old Bay Seasoning on the chicken pieces, both sides and bake for 45 minutes. Coat them with your favorite BBQ sauce and put them on the grill.
Roasted Turkey ... To those veteran cooks, this may seem silly but remember, you didn't know how to do this at some point. To those of you who are roasting a turkey for the first time, allow me to show you an very easy way to roast a turkey your family will love! The 2 biggest tips I can give you; 1. Do not mess with homemade stuffing the first time and 2. Get a Large Reynolds Baking Bag from the plastic bag section of your local grocer. These are tips that I wish someone would have given me!!!
1 -2 canister Stove Top Stuffing
2 -3 T. butter
Reynolds Baking Bag, Large
Pam or other spray oil
1 T. flour
Turkey, thawed (10 - 12 lb.. will feed a family of 4 for a week!)
1/2 C. water
Poultry Seasoning
1 C. water
Mix Stove Top and butter.
Spray the inside of the bag with spray oil and dust with flour. Clear out the turkey cavities (both ends) of neck and misc. parts. (These gems are best used by placing in a pan of water and cooking off for gravy!) Place turkey in the bag, legs last. If there is a hook holding the legs together, remove it. Roll the edges of the bag down exposing the legs. Fill the cavity with as much stuffing as possible. Pour 1/2 C. water into Stove Top. Rub the turkey skin with poultry seasoning. Set the bag with turkey onto a broiler pan. Add 1 C. water to the bag, close with plastic tie and cut four 1/2" slits into top of the bag. Bake at 350* for about 2 1/2 - 3 hours. (Use the left over stuffing whenever needed!)
This will sound strange but you will understand this in a minute. Place a medium size container in the sink. Lift the bag from the tied end and hold it over the container so that 1 corner of the bag is facing the container. (Now would be a good time for some help.) Cut about 1/2" off of the corner and let all of that wonderful broth run into the container. (Refrigerate the broth and skim the fat off. You now have the broth for Turkey Noodle Soup!)
Lay the bag back onto the broiler pan. Cut it open straight down the top. If you are on a diet, refrain from eating the skim. If you are not on a diet, the skin is Chef's treat!!! Use 2 serving spoons and place stuffing into serving dish. Cover with aluminum foil.
Pick off the turkey onto your serving platter; cover with aluminum foil. (I like to sprinkle a touch of broth over it for a little extra moistness!)
Bring the waste can over, pick up all four edges of the bag and throw it away! Bones and all are gone ... just like that!!! (Make sure that your dogs can NOT get into the bones. These can splinter and kill the dog!)
When everything else is about ready. Place the platter with the turkey and the bowl with the stuffing in the oven, do not remove the foil, for about 10 minutes at 350*. You have just successfully completed you first Roast Turkey Dinner! Worry about homemade stuffing next year!
Saucy Chicken Strips ... from issue #3 of mamacooks e-mail list
4 boneless, skinless chicken breast halves
2 T. butter or margarine
1/2 C. onion, chopped
1/2 C. green pepper, chopped
1-4 oz. can mushrooms, drained
1 pkg. onion soup mix
1 1/4 C. water
1 T. Worcestershire Sauce
1 T. cornstarch
3 T. water
Cut chicken breasts in 2"x2" strips. Melt butter in large skillet; add chicken and brown on all
sides. Remove chicken but save drippings in pan. To drippings add onion, green peppers and
mushrooms; sauté until tender. Return chicken to skillet. In a small bowl, combine soup mix,
water and Worcestershire Sauce; mix well and to chicken. Simmer for another 10 minutes. Remove
chicken. Mix chicken and water; add to sauce. Boil 1 minute or until thick. Pour over chicken
for serving.
Southwest Stuffed Chicken ... Great with rice simmered in chicken broth.
1 1/2 C. cheese crackers, crushed
2 T. taco seasoning mix
1 1/2 - 2 lb.. boneless, skinless chicken breast halves
4 oz. Monterey Jack Pepper cheese, cut into 6 cubes, *
1/3 C. butter, melted
Preheat the oven to 350*. Coat a 6 cup muffin tin with Pam. In a bowl, combine the cracker crumbs and taco seasoning mix; set aside. Pound the chicken to 1/4" thickness between 2 pieces of waxed paper. Place a cube of cheese in the center of each chicken breast and roll up tightly from the short side of each breast, tucking in the sides as you roll. Brush with the melted butter, then roll in the cracker crumb mixture, holding the chicken rolls securely closed and coating on all sides. Place each rolled breast seam side down in its own muffin cup. Bake for 25 to 30 minutes, or until no pink remains and the juices run clear.
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