Shrimp Tarsis
"This is what comes of trusting a kender's map."--Flint in Tarsis
1 pound turkey breast
1 chopped scallion
3 Tbsp. flour
1 tsp. dill
5 Tbsp. butter
3/4 c. very dry white wine
1 1/2 c. milk
3 c. cooked noodles
Cut turkey breast into 1/4" thick by 1" round medallions.
Saute in 2 Tbsp. butter until white with
no trace of pink. Add wine and scallion, simmer
3 minutes. Melt remaining 3 Tbsp. butter in
separate pan and mix with flour. Bring milk to
boil, remove from heat and pour into butter
mixture. Stir briskly with whisk until thick
and smooth. Add sauce and dill to turkey. Warm
over low heat 5 minutes more, stirring constantly.
Serve over a bed of cooked noodles. Serves 3
to 4.
Gnome Chicken
(Much condensed from "The Big
Book of How to Cook Like a Gnome without Blowing Up
Your House.")
12-18 pieces chicken
2 c. bread crumbs
2 tsp. parsley flakes
1 tsp. paprika
1 tsp. leaf oregano
1 tsp. basil leaves
1 tsp. marjoram
1 tsp. thyme
1 tsp. sage
1 tsp. rosemary (the parsley, sage, rosemary and thyme
joke is old)
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper
Place herbs and bread crumbs together in a concrete mixer,
bowl or other suitable holding
device. Moisten chicken in water or milk.
Shake off excess moisture. Roll pieces in mixture.
If using concrete mixer, just toss the pieces inside
and let them flop around a while. Place
pieces in buttered glass dish. Bake at 350ø
for 30-35 minutes, or until tender. Cooking time for
fowl other than chicken may vary; rocs of the largest
sort (suitable for family gatherings) take
10-15 days to cook thoroughly. Serve hot.
Baton Rouge Chicken Breasts
4 halves boned and skinned chicken breasts
(or parts is parts approach)
4 Tbsp. butter, melted
2 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. garlic powder
3/4 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. oregano
1/2 tsp. salt
Dip chicken breasts on both sides in melted butter.
Place on sheet of waxed paper. Combine
rest of ingredients. Sprinkle over chicken evenly
on both sides. Pat mixture into meat. Place
cast-iron skillet over medium high heat for 8 minutes.
Add chicken, skin side down and cook
until blackened. This may produce smoke.
Turn chicken over. Saute until just cooked through,
about 10 minutes. Serve immediately with lots of
water. Turkey is also good in this.
Dixie Fried Chicken
1 fryer chicken 3-3 1/2 lbs
1 c. buttermilk
1/2 c. flour
2 Tbsp. parsley
1 tsp. salt
1 tsp. thyme
Dash black pepper
1/4 c. shortening
1/4 c. butter
1/4 c. chicken broth
Cut chicken into pieces. Place in bowl. Pour
buttermilk over chicken. Marinate 2 hours. In
another bowl, combine flour, parsley, salt, thyme, and
pepper. Remove chicken from
buttermilk. Pour buttermilk into shallow baking
dish. Roll pieces in flour mixture. Heat
shortening and butter in heavy skillet. Brown chicken
pieces on all sides a few at a time over
medium to high heat. Place chicken pieces on top
of buttermilk in baking dish. Add broth to
skillet. Scrape up brownings. Strain and
pour around chicken in baking dish. Bake chicken
uncovered at 375ø until crisp and tender, about
50 minutes. You might make biscuits and bake
them with the chicken.
Chicken Roll-ups
1 can cream of chicken soup
2 packages crescent rolls
1 1/4 c. diced cooked chicken
1/2 c. shredded Cheddar cheese
Spread soup in bottom of shallow baking dish. Roll
1 Tbsp. chicken and 1 tsp. cheese in each
crescent roll and arrange in dish. Bake 20 minutes
at 350ø.
New Orleans Wine Sauced Chicken
4 chicken breast fillets
6 Tbsp. flour
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
4 Tbsp. butter
3/4 c. white wine (water may be substituted)
1 tsp. chicken bouillon
1/4 tsp. poultry seasoning
1 bay leaf
1 3/4 c. sliced mushrooms
1/2 c. diced onions
3/4 c. diced celery
1/2 c. grated carrots
1/2 c. sour cream
Diced green pepper for garnish
Chopped parsley for garnish
Rinse chicken, pat dry. Mix flour, salt, pepper
and paprika. Dredge chicken in mixture. Melt 2
Tbsp. butter in large frying pan until bubbly.
Brown chicken on both sides in pan. Set aside.
Melt remaining butter, stir in remaining flour mixture
until smooth. Add wine, stir until smooth.
Stir in bouillon, poultry seasoning, bay leaf, mushrooms,
onions, carrots and celery. Add
chicken. Cover and simmer 20-25 minutes,
or until chicken is cooked to your liking. Remove
chicken to plate. Stir sour cream into pan.
Cook until just heated through. Pour sauce over
chicken and serve. Sprinkle with green pepper and/or
parsley if desired.
Yorkshire Chicken
1 frying chicken, cut up
1 1/3 c. flour
2 tsp. salt
1 tsp. poultry seasoning
1/4 tsp. pepper
1/2 c. butter
1 tsp. baking powder
3 eggs
1 1/2 c. milk
Mix 1/3 c. flour, 1 tsp. salt, poultry seasoning and pepper.
Coat chicken pieces with mixture.
Brown on all sides in 1/4 c. butter. Arrange chicken
in 13x9" baking pan. Bake 350ø for 30
minutes. Remove chicken. If desired make
gravy in pan, and pour off into saucepan. Put
chicken back in pan. Beat together remaining flour,
salt, baking powder, eggs and milk. Add
remaining butter, melted. Beat until smooth.
Pour over chicken. Bake 350ø for 45 minutes.
Serve with gravy if used. Serves 4.
Enchiladas Suiza
3 c. cooked shredded chicken
1 can (4 oz.) chopped green chilies
1 tsp. salt
1 can (10 oz.) enchilada sauce (green chili, preferably)
1 can (5 oz) evaporated milk
12 corn tortillas
vegetable oil
2 c. shredded Monterey Jack cheese
Mix chicken, chilies and salt. In separate bowl,
combine enchilada sauce and milk. Fry tortillas
in hot oil a few seconds to soften, drain on paper towels.
Dip each tortilla in sauce, fill with 1/4
c. chicken, roll and place seam-side down in 13x9 baking
dish. Pour remaining sauce over
enchiladas, sprinkle with cheese. Bake 15 minutes or
until bubbly at 425ø OR Microwave
uncovered on HIGH 8 to 12 minutes, or until heated through.
Turn once during cooking time.
Old Homestead Chicken Pie
1 stewing hen, cut up
5 c. water
1 onion
2 celery stalks
2 parsley sprigs
Salt
1 lb onions
1 pkg frozen carrots and peas, thawed
6 Tbsp. flour
Pepper
1 pastry crust
1 egg, slightly beaten
Wash chicken. Simmer chicken, covered in water with
onion, celery, parsley, and 1 tsp. salt for
3 hours or until done. Remove chicken, cool broth.
Remove meat from bones and cut into large
pieces. Put in 2 qt. baking dish with onions, carrots
and peas. Remove fat from cooled broth.
Melt 1/4 c. fat and stir in flour. Add 3 c. of
broth and cook until thick. Season to taste. Pour
over chicken and vegetables, and keep hot. Cover
with pastry, make slits to vent steam; brush
with egg. Bake in preheated hot oven, 425ø,
for 30 minutes.
Oven Fried Chicken
Cut up a fryer chicken (2 1/2-3 lbs). Dip pieces
in 1/2 c. melted butter; roll in mixture of 2 c.
crushed potato chips (any flavor) 1/4 tsp. garlic salt
and dash pepper. Place pieces, skin side up
and not touching in greased large shallow baking dish.
Sprinkle with remaining butter and
crumbs. Bake 375ø about 1 hour or until
done. Do not turn.
Turkey Chop Suey
1/2 c. sliced onion
2 Tbsp. butter
2 c. chicken broth
1 c. sliced celery
2 c. diced cooked turkey
1 can (5 oz) water chestnuts, drained and thinly sliced
3 Tbsp. soy sauce
1/4 cornstarch
1 can (16 oz) bean sprouts
In saucepan, cook onion in butter until tender, not brown.
Add turkey, broth, celery and water
chestnuts; heat to boiling. Combine 1/3 c. water,
soy sauce and cornstarch. Stir into turkey
mixture. Cook, stirring, until thickened and bubbly.
Drain bean sprouts, add to mixture and
heat through. Serve on hot rice.
Cold Pasta Salad with Chicken and Artichoke Hearts
2 large chicken breasts
2 jars (6 1/2 oz) marinated artichoke hearts,
coarsely chopped
1/2 c. fresh shredded basil
1 1/2 c. quick vinaigrette (Misc.)
8 oz. linguine
1 Tbsp + 1/2 tsp. salt
1 Tbsp. olive oil
1/2 c. chopped fresh parsley
4 tomatoes, peeled, seeded julienned
1/8 tsp. white pepper
Lemon juice to taste
Poach chicken breasts until tender, about 20 minutes.
Cool and shred coarsely. In large bowl,
combine chicken, artichoke hearts and a little of the
reserved artichoke marinade. Add 1/4 c.
basil and a little vinaigrette to moisten. Break
linguine in half and cook in 4 qts. boiling water
along with 1 Tbsp. salt and vegetable oil for 4-5 minutes,
or until al dente. Drain, rinse briefly
with cold water and drain again. Combine with chicken
mixture. Stir in remaining vinaigrette.
Just before serving, add 1/4 c. parsley, remaining 1/4
c. basil and tomatoes. Adjust seasoning
with remaining salt, white pepper and lemon juice.
Garnish with remaining parsley. Serves 8.
Impossible Turkey Pie
2 c. cooked cut up turkey
1 jar (4 oz) sliced mushrooms
1/2 c. sliced green onions with tops
1/2 tsp. salt
1 c. shredded Swiss cheese (4 oz)
1 1/2 c. milk
3/4 c. buttermilk baking mix
3 eggs
Sprinkle turkey, mushrooms, onions, salt and cheese in
greased 10" pie plate. Beat remaining
ingredients until smooth. Pour into pie plate.
Bake 400ø until golden brown and knife comes
out clean, 30-35 minutes. Let stand 5 minutes before
cutting. 7 servings. 2 c. ham may be
substituted for turkey.
Chicken Supreme
1/4 tsp. paprika
1/4 tsp. pepper
2 1/2-3 lb frying chicken, cut up
1 can (10 oz) cream of chicken soup
1/2 c. dairy sour cream
1/4 c. milk
2 oz jar chopped pimentos
1 tsp. lemon juice
2 c. cut broccoli, cooked and drained
1 can (7.5 oz) biscuits
1 Tbsp. melted margarine
2 tsp. sesame seed
Combine pepper and paprika; rub on chicken. Place
chicken, skin side up in 13x9 baking dish.
Cover with foil and bake at 400ø for 55 minutes
or until tender. Meanwhile, in small saucepan,
combine soup, sour cream, milk, pimento and lemon juice.
Cook until heated through. Remove
baking dish from oven. Remove chicken pieces and
drain juice from dish. Pour soup mixture
over bottom of baking dish, arrange chicken pieces on
one side of dish. Spoon broccoli over
chicken. Separate dough into 10 biscuits; dip tops
in melted margarine. Place biscuits on top of
soup next to chicken. Sprinkle tops of biscuits
with sesame seed. Bake 400ø for 15-20 minutes
or until biscuits are golden brown. 4-5 servings.
Gadjar Murghe Meetha
2 c. shredded carrots
2 Tbsp. + 2 tsp. oil
1 tsp. minced garlic (3 cloves)
1 tsp. finely minced ginger
1/4 c. chopped onion
1 c. water
2 bay leaves
1 tsp. ground tumeric
1 tsp. salt (to taste)
1/8 tsp black pepper
1 chicken (3 lbs) cut up + giblets
4 cardamom pods
2-3 tsp. lemon juice
2 tsp. brown sugar
Stir-fry carrots over medium heat in 2 tsp. oil for 3
minutes. Remove from heat and set aside.
Heat 2 Tbsp oil in large pan over moderate heat.
Add garlic, ginger, tumeric, salt and pepper.
Stir-fry 2 minutes. Add chicken and brown 3 minutes.
Add water, bay leaves and cardamom,
bring to boil and cover pan. Cook chicken until
nearly done (about 20 minutes). Add carrots
with lemon juice and brown sugar. Stir and continue
to cook over medium to low hear 15
minutes until liquid is nearly evaporated. Adjust
lemon juice, sugar and salt if desired. Remove
bay leaves and serve warm. 6 servings.
Chicken Fried Rice
1 c. diced cooked chicken
1 Tbsp. soy sauce
1 c. uncooked long-grain rice
1/3 c. salad oil
2 1/2 c. chicken broth
1/2 c. coarsely chopped onion
1/4 c. finely chopped green pepper
1/4 c. thinly sliced celery
2 slightly beaten eggs
1 c. finely shredded Chinese Cabbage
Combine chicken, soy sauce and 1/2 tsp. salt. Let
stand 15 minutes. Cook rice in hot oil in
skillet over medium heat until golden brown; stir frequently.
Reduce heat; add chicken with soy
sauce and broth. Simmer, covered 20-25 minutes,
or till rice is tender. Remove cover last few
minutes. Stir in onion, green pepper and celery.
Cook uncovered until liquid is absorbed. Push
to sides of skillet. Add eggs, cook until
almost set; blend into rice. Stir in cabbage, serve at
once with soy sauce. Serves 6.
Oven Chicken Kiev
1/4 c. margarine, softened
1 Tbsp. snipped chives or parsley
1/8 tsp. garlic powder
6 small chicken breast halves
3 c. cornflakes, crushed to 1 1/2 c.
2 Tbsp. snipped parsley
1/2 tsp. paprika
1/4 c. buttermilk or milk
Mix margarine, chives and garlic powder; shape into 3x2"
rectangle. Cover and freeze until
firm, about 30 minutes. Bone and skin chicken.
Flatten each breast half to 1/4" thickness
between waxed paper or plastic wrap. Cut margarine
crosswise into 6 pieces. Place 1 piece in
center of each piece of chicken. Fold long sides
over butter; fold ends up and secure with
wooden pick. Mix cornflakes, parsley and paprika.
Dip chicken into milk, coat evenly with
cornflakes. Place chicken, seam side down, in greased
baking dish. Bake uncovered 35 minutes
at 425ø. Remove picks. 6 servings.
Oven Cordon Bleu: Omit margarine, chives and garlic.
Divide 1 pkg. (4 oz) thinly sliced
cooked ham and 3/4 c. shredded Swiss or GruyŠre cheese
among flattened chicken breasts.
Honeyed Chicken Teriyaki
2 lbs chicken breasts, boned
1/2 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
oil for frying
1/3 c. soy sauce
1/3 c. honey
1 Tbsp. dry sherry
1 clove garlic, minced
1 Tsp. grated ginger
2 Tbsp. seasame seeds
Cut chicken into 2" squares (appetizers 1"). Combine
flour, salt, pepper. Dip chicken in egg,
then coat with flour. Pour 1/2" oil into wide frying
pan over medium high heat. When pinch of
flour sizzles and floats, add half of chicken.
Cook, turning as needed until golden brown.
Meanwhile, heat soy, honey, sherry, garlic and ginger
in small pan. Lift chicken from oil, drain
briefly, dip in honey, and place on rack in baking pan.
When all chicken is cooked and dipped,
sprinkle with sesame seeds. Bake 250ø for
20 minutes, brush with glaze after 10 minutes. 4
servings.
Herb House Chicken Pie
3 halved chicken breasts
1 c. diced carrots
1 c. frozen peas, thawed
1 c. frozen corn, thawed
4 Tbsp. butter
1 c. minced onion
1 3/4 c. broth
2/3 c. half-and-half
1/4 tsp. paprika
1/4 tsp. dry mustard
1/4 tsp. white pepper
1/4 tsp. rosemary
1/4 tsp. thyme
Salt to taste
1 1/2 c. shredded Cheddar
1 c. flour
1/4 tsp. salt
1/4 tsp. thyme
1/2 tsp. basil
1/3 c. butter
In cup, combine 3 Tbsp. flour with 4 Tbsp. water to make
a paste. Into remaining flour, cut salt,
thyme, basil and butter, add paste, form soft dough.
Do not knead. Rinse chicken, place in
skillet in single layer, add 1/4 c. water or broth.
Poach at just below boiling until just cooked,
about 20 minutes. Remove skin, cut meat into cubes.
Combine with vegetables. Saute onion in
2 Tbsp. butter until soft. Melt in remaining butter,
stir in 4 Tbsp. flour. Cook for a few minutes.
Gradually add remaining broth, cook until thickened,
add half-and-half. Remove from heat,
combine with chicken, add seasonings. Pour into
shallow 2 quart dish, sprinkle with cheese.
Roll out crust. Crimp edges, cut a vent.
Brush with egg yolk and sprinkle with paprika. Bake
375ø for 45 minutes. Serves 5-6.
Jessica's Mexican Chicken
Boneless Chicken
1 can Ro-Tel tomatoes with chilies
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. shredded Cheddar
1 large bag of tortilla chips
In a 3" deep baking pan, layer as follows: 1 layer chips;
chicken mixed with tomatoes and soups;
another layer chips; cheese. Bake 30 minutes at
350ø, or until cheese is melted and casserole is
heated through.
Turkey Tetrazzini
1 pk (8 oz) cooked spaghetti
butter
1 small onion
1/4 c. flour
2 3/4 c. milk
1 jar mushrooms
1 cube chicken bouillon
1/2 tsp. salt
1/4 c. parmesan cheese
4 slices white bread
2 c. cubed cooked turkey
Melt 3 Tbsp. butter, cook onion until tender. Stir
in flour until blended. Gradually add milk,
mushrooms with liquid, bouillon and salt. Cook,
stirring, until slightly thickened.Remove from
heat and stir in cheese. Tear bread to make 2 c.
crumbs. Toss with 3 Tbsp. melted butter. Toss
sauce, turkey and spaghetti. Spoon into 12x8 dish,
top with bread crumbs. Bake 20 minutes at
350ø. 6 servings.
Turkey Rice Dinner
1/2 c. sliced carrot
1/2 c. sliced mushrooms
1/2 c. diced onion
1 small clove garlic, minced
1 1/2 c. water
2 oz. uncooked instant rice
1 packet chicken broth
1 tsp. browning sauce
1/4 lb. cooked cubed turkey
2 tsp. margarine
Saute vegetables in margarin in skillet 6-8 minutes.
Add rest of ingredients except turkey, stir to
combine, bring to boil. Simmer, covered, until
rice is tender and flavors blend, about 15
minutes. Add turkey and stir. Cook until
heated through, 5 minutes.
Baked Chicken that makes its own gravy
3 lbs. fryer pieces
1/4 c. flour
1/4 c. melted butter
2/3 c. evaporated milk
1 can cream of mushroom soup
1 c. grated American cheese
1/2 tsp. salt
1/8 tsp. pepper
2 c. drained whole onions
1/4 lb. sliced mushrooms
Dash paprika
Coat chicken with flour. Arrange in single layer
with skin down in melted butter in 13x9 dish.
Bake uncovered at 425ø for 30 minutes. Turn
chicken, bake until brown, 15-20 minutes.
Remove from oven and reduce to 325ø. Pour
off excess fat. Combine evaporated milk, soup,
cheese, salt and pepper. Add mushrooms and onion
to chicken. Pour soup over chicken,
sprinkle with paprika. Cover dish with foil.
Return to oven for 25-20 minutes.
Chicken Cacciatore
2-3 lb chicken, cut up
1/4 c. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp. basil
1 Tbsp. parsley
1/4 c. sherry
1 can (17 oz) tomatoes
Brown chicken in oil until lightly colored, add onion,
garlic, basil, parsley and cook until
chicken is golden. Wet with wine and allow to evaporate.
Season with salt and pepper. Add
tomatoes. Cover, simmer 20-30 minutes.
Turkey Turnovers
Pastry for 1 crust pie
2 Tbsp. soft butter
1 c. cooked diced turkey
1/3 c. thinly sliced green onions
2/3 c. thinly sliced celery
1/3 c. sour cream
1 Tbsp. Dijon mustard
Roll out pastry to 12", brush entire surface with butter.
Combine rest of ingredients, spread over
1/2 of dough to 1" from outside edge. Fold top
over filling, and seal edges. Transfer to
ungreased baking sheet, slash top 2-3 places to vent
steam. Bake 425ø about 20 minutes, until
crust is golden. Cut into wedges, garnish with
lettuce, green pepper and tomato slices, if
desired.
Chicken Fajitas
1 1/2 lbs boneless chicken breast
1 medium onion
1 green pepper
2 tomatoes
2-4 Tbsp. oil for cooking
1 tsp. chili powder
1 tsp. black pepper
1 tsp. white pepper
1/2 tsp. salt
1/8 tsp. cayenne
Skin chicken, rinse, pat dry. Cut into strips, set
aside. Cut onion in half, remove ends and skin,
cut into slivers. Core and remove seeds from green
pepper, cut into strips. Cut tomatoes into
wedges, set aside. Combine seasonings in a small
bowl. Heat oil in large skillet. Saute onion
and pepper until just tender. Add chicken.
Cook over high heat, stirring for a few minutes. Add
tomatoes, cook until chicken is not pink, 3-5 minutes.
Stir in seasoning. Remove. Spoon into
soft heated tortillas, top with salsa.
Turkey Breasts Mississippi Style
1 1/2 lbs boneless turkey breasts
1/2 c. flour
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. black pepper
1/4 tsp. dried thyme
1/4 tsp. onion powder
1/4 tsp. garlic
1/8 tsp. sage
1/2 c. vegetable oil
Cut turkey into 2 1/2x3/4" strips. Combine spices
and flour in plastic bag. Add turkey, shake
until coated evenly. Heat oil in skillet or wok.
Add turkey, a few strips at a time, sauteing over
moderately high heat until crisp and golden brown.
Work in batches to prevent over-crowding.
Drain on paper towels. 4 servings.
Spicy Chicken Drumsticks
2 lbs. drumsticks
6 Tbsp. chili sauce
1/4 c. soy sauce
1 Tbsp. oil
1 tsp. spicy brown mustard
Mix all ingredients except chicken. Line baking
pan with foil and spray with cooking spray.
Place chicken in single layer. Brush generously
with sauce. Bake 350ø 25 minutes. Turn and
baste. Bake 25-30 minutes longer.
Lyonnaise Turkey Burgers
1 lb. ground turkey
1 Tbsp. butter
2 Tbsp. water
4 large cloves garlic, unpeeled
1 onion, thinly sliced
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. dried sage
1 egg white
2 Tbsp. oil
Heat butter and water in skillet, add garlic and onion.
Bring to boil, lower heat, cover. Simmer
for 15 minutes until soft. Boil off any remaining
water, squeeze skins from garlic and chop
mixture coarsely. Combine turkey, salt, pepper,
basil, thyme, sage, egg white and sauteed onion.
Mix lightly with a fork. Meat can sit at room temperature
for 30 minutes for flavors to blend.
Shape into patties. Heat oil in skillet until hot,
but not smoking. Cook patties 4-5 minutes.
Turn heat up and turn patties. Sizzle over high
heat another minute. Lower heat, cook 4-5
minutes until no pink remains.
Chicken Marengo
Created by Napoleon's cook to celebrate the victory at
the Battle of Marengo, this is a simpler
version of the dish.
3 lbs. chicken parts
3 Tbsp. shortening
1 can golden mushroom soup
Italian spices to taste
Dash dry sherry
1 can tomato sauce
1 clove garlic
4 large onions
Brown chicken in shortening, drain off fat. Place
in baking dish. Mix other ingredients and pour
over chicken. Bake 350ø for 45 minutes,
until tender, stirring occasionally. Can be made on top
of stove over low heat. Keep covered.
Old-Fashion Chicken Pot Pies
2 c. cut-up cooked chicken
1/4 c. butter
1/4 c. chopped green onion
2 Tbsp. chopped green pepper
1/3 c. flour
1 1/2 c. concentrated chicken broth
1 c. milk
1 c. broccoli florets
1/2 c. sliced carrots
1/2 c. sliced celery
1/2 c. cauliflowerets
1 c. shredded Swiss cheese
Divide chicken among 4 ungreased 12 oz. casseroles.
Cook onion and pepper in butter until
onion is transparent. Stir in flour, cook until
bubbly. Add broth, milk and vegetables. Heat to
boiling. Cook 1 minute, add cheese. Spoon
over chicken. Make crust for 1 crust pie with 1/2
tsp. paprika added to it. Divide into 4 parts,
roll slightly larger than casseroles and fit over top.
Slit to vent steam. Bake 425ø until golden
brown and sauce bubbles, 20-25 minutes. 4 servings.
Chicken Tandoori
6 chicken hind quarters
1 Tbsp. lemon juice
1/2 tsp. salt
1 (8 oz) carton plain yogurt
2 Tbsp. red wine vinegar
1 Tbsp. grated gingerroot
1 Tbsp. paprika
3 cloves garlic, minced
2 tsp. Garam Masala (see Misc.)
1 tsp. chili powder
Rinse chicken and pat dry. Place, bone side down,
in 13x9 baking dish. Slash tops two or three
times with sharp knife. Brush with lemon juice and salt,
set aside. For marinade, combine
yogurt, vinegar, and spices. Spoon marinade over
chicken, turning to coat. Cover, chill 4 hours
or overnight. Place chicken on rack in roasting
pan or shallow baking dish. Roast, uncovered
400ø for 40-45 minutes, or until no longer pink
inside.
Five Spice Turkey Wings
3 turkey wings
1/4 c. lite soy sauce
1 tsp. five spice powder
2 Tbsp. honey
1/4 c. dry sherry
1 large head chinese cabbage
1 Tbsp. vegetable oil
Place turkey wings in single layer in large baking pan.
Roast, uncovered, 45 minutes, 375ø. In
small bowl, combine soy sauce, spice powder, honey, sherry
and 1/4 c. water. After wings have
roasted, pour spice mixture over wings. Cover tightly
with foil. Cook 45 minutes, until meat is
tender and easily pierced with a fork. Just before
serving, shred cabbage, and saute in oil 5
minutes. Place cabbage on plate, top with turkey
wing and sauce. 3 servings.
Quick-Fix Chicken Au Gratin
4 large chicken breast halves
2 Tbsp. lemon juice
1 Tbsp. flour
4 Tbsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1 clove garlic, minced
1 Tbsp. mayonnaise
1/2 c. whole-wheat bread crumbs
Remove skin and visible fat from chicken, rinse and pat
dry. Brush with lemon juice and
sprinkle with flour. Place, meat side up, in non-stick
baking pan just large enough to hold it.
Combine 2 Tbsp. of mustard, worcestershire sauce and
garlic, spread evenly over chicken.
Cover with foil, chill 1 hour. Bake covered for
25 minutes at 350ø. Combine remaining
mustard, mayonnaise and spread over chicken. Coat
with bread crumbs. Bake, uncovered until
nicely browned, 10 minutes.
Chicken Licken Chunks
4 boned skinned breast halves
1 Tbsp. water
1 egg
1 Tbsp. water
16 ritz crackers
2 Tbsp. butter
Cook chicken with 1 Tbsp. water in microwave pie plate
on high for 5-6 minutes, turning at 3
minutes, covered with waxed paper. Let stand, uncovered
5 minutes. Beat egg with water.
Crush crackers. When chicken is cool, transfer
to cutting board and drain pie plate. Cut into
bite-size chunks. Dip in egg and shake in bag with
crackers. Melt butter on pie plate, add
chicken, cook 1 minute. Stir. Cook 1-2 minutes.
Dip in sauce of choice.
Turkey Lime Salad in Tortilla Cups
2 Tbsp. oil
1 tsp. chili powder
6 7-8" tortillas
1 c. mayonnaise
2 Tbsp. lime juice
1 tsp. grated lime peel
1/4 tsp. ground red pepper
1/4 tsp. salt
3 c. diced cooked turkey
1 can (5 oz) diced water chestnuts
1 c. cooked peas
1 medium tomato, cut 1/2" pieces
1/2 small red bell pepper, cubed
1/4 c. diced red onion
2 Tbsp. finely chopped cilantro or parsley
Mix oil and chili powder. Wrap stacked tortillas
between 2 paper towels. Microwave on high
45 seconds or till soft. Brush with oil, press
into 10 oz.custard cups or bowls. Bake 350ø 15-20
minutes, until lightly browned. Mix mayonnaise,
lime, red pepper and salt. Add rest of
ingredients, toss to mix. Spoon into tortilla cups
to serve.
Turkey in the Strudel
1/2 head cabbage, shredded fine
2 1/2 c. chopped cooked turkey
1/4 c. raisins, chopped
2/3 c. lite mayonnaise
2/3 c. light sour cream
2 tsp. curry powder
2 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. lemon pepper
8 sheets (17x12") phyllo dough
Boil cabbage 5 minutes, until tender. Drain and
cool. Mix filling ingredients, stir in cabbage.
Place 1 sheet phyllo dough on cookie sheet, brush with
melted butter. Repeat with 3 more
sheets. Place another sheet crosswise on buttered
sheets, brush with butter. Top with remaining
sheets, brushing each with butter. Spoon filling
into middle of top sheet, shape into 7" round.
Bring all sheets up over filling. Brush with butter.
Bake 50 minutes at 350ø until golden brown.
Cut in wedges. 6 servings.
Rub-a-dub Tub Chicken
2 c. crisp rice cereal
1/4 c. toasted wheat germ
1/2 tsp. Italian seasoning
1/2 tsp. paprika
1/4 tsp. salt
2 Tbsp. butter
1 fryer chicken, cut up
Place cereal in plastic bag, crush with rolling pin.
Add wheat germ, Italian seasoning, paprika
and salt. Shake to mix. In bowl, melt butter.
Rinse chicken, pat dry. Brush with butter. Put 1
or 2 pieces at a time in bag and shake to coat.
Place a micro-safe rack in 12 x 7 baking dish.
Arrange chicken on rack, meatiest portions on outside
of rack. Sprinkle any remaining cereal
over chicken. Cook on high 12-14 minutes until tender,
turn at 8 minutes. Makes 6 servings.
Greek Style Chicken
1 broiler-fryer, cut up
1 1/2 Tbsp. olive oil
3 Tbsp. lemon juice
1 1/2 tsp. oregano
Salt
Pepper
Paprika
Cooked rice or noodles
Rinse chicken and pat dry. Combine oil, lemon and
oregano in 2 quart glass casserole. Add
chicken nd turn to coat. Arrange pieces, skin side
up in single layer: thin toward center, thick to
outside. Sprinkle with salt and pepper. Cover with
plastic wrap. Allow to marinate 1 hour in
refrigerator; turn pieces over once. Cook, covered,
6 minutes on high. Turn over and rearrange
pieces. Sprinkle with paprika. Cook covered
3-4 minutes on high, until thoroughly cooked. Let
stand 5 minutes before serving. Serve with rice.
4-6 servings.
Turkey A La King
1 pkg (10 oz) frozen peas
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. onion salt
2 c. milk
2 c. chopped cooked turkey
1 jar sliced mushrooms, drained
2 Tbsp. chopped pimento
1 Tbsp. lemon juice
1 Tbsp. dry sherry
Melt butter. Stir in flour and onion salt.
Stir in milk. Cook uncovered on High 5-6 minutes,
until thick and bubbly, stir each minute. Stir
in rest of ingredients. Cover and cook 3-4 minutes
or until heated. Stir after 2 minutes. Serve
over toast points or patty shells.
Turkey Tetrazzini
8 oz cooked thin spaghetti
2 Tbsp. butter
1 Tbsp. finely chopped onion
1/2 lb. fresh sliced mushrooms
1/4 c. chopped green and red pepper
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. white pepper
1 c. chicken broth
1 c. milk
3 Tbsp. sherry
1/4 c. parsley
3 c. cooked turkey pieces
Put butter, onion, mushrooms, and pepper (those are sweet
peppers) into 2 quart glass dish.
Cook uncovered 3 minutes on high; stir after 1 minute.
Set aside. Melt 1/4 c. butter. Add flour,
salt, pepper and blend well. Add broth and milk
gradually, stirring constantly. Cook, uncovered
on high 4-6 minutes until thickened; stir after 2 minutes
and then every 30 seconds. Add
mushrooms, sherry, parsley and turkey to sauce; mix well.
Mix in cooked spaghetti. Heat
uncovered 3 minutes on high. Stir well and sprinkle
with parmesan cheese. Heat 3-5 minutes at
high, until hot. 6-8 servings.
Chicken Coating Mix
2 Tbsp. parsley
1 Tbsp. oregano
1 Tbsp. majoram
1 Tbsp. thyme
2 tsp. rosemary
1 tsp. garlic salt
1 tsp. onion salt
1 Tbsp. celery salt
1 Tbsp. ginger
1 Tbsp. pepper
1 tsp. sage
1 Tbsp. paprika
Stores for 6 months. Makes 1/2 c. Add 3/4
c. flour, 1/4 c. dry milk, 2 tsp. sugar, 2/3 c. hot
water, 1 tsp. baking powder, 2 Tbsp. oil, 1/2 tsp. salt
to 1 Tbsp. of the mix. Coat chicken and
bake at 425ø.
Chicken tostadas
3 c. shredded cooked chicken
1 1/2 c. salsa
8 tostada shells
1 1/2 c. shredded lettuce
1 tomato, chopped
8 oz shredded cheddar
Toss chicken with salsa. Layer chicken, lettuce,
tomato and cheese on tostada shell.
Chicken Tetrazzini
1 lb boneless skinnless chicken, cut into 1" pieces
1 can cream of chicken soup
1 pkg (9 oz) linguini, cooked
2 T. oil
1/3 c. grated parmesan
2 T butter
2 cloves garlic minced
2 c. sliced mushrooms
2/3 c. milk
Rinse chicken and pat dry. Cook in hot oil until
done. Remove and keep warm. Heat butter,
cook garlic and mushrooms until mushrooms are browned.
Stir in soup milk, chicken and
cheese. Cook 1 minute. Toss in pasta.
Heat through. 4-5 servings.
Lemon-garlic roast chicken
1 sm. onion finely chopped
1 envelope herb&garlic soup mix
2 T. olive oil
2 T. lemon juice
2 1/2-3 lbs chicken, cut up
In large bag or non-aluminum baking dish, combine onion
and soup mix with oil and lemon
juice. Add chicken, turning to coat evenly.
Marinate in refrigerator 2 hours. Bake 350 for 40
minutes, basting occasionally. 4 servings.
Chicken and mushrooms
2 T. margarine
4 boneless skinless chicken breast halves.
1 1/2 c. sliced mushrooms
1 sm. onion sliced
1 clove garlic, minced
1 can cream of mushroom soup
1/2 c. milk
2 T. dry sherry
1/8 tsp. pepper
Cook chicken 10 minutes in 1 T. margarine or until browned
on both sides. In remaining T of
margarine, cook mushrooms and onion with garlic until
tender. Add remaining ingredients.
heat to boiling. Return chicken to skillet.
Cover, cook over low heat 5 minutes. Serves 4.
Chicken Lasagna
1 (1 lb) pkg lasagna, cooked and drained
1 c. chopped onion
2 cloves garlic, chopped
2 T butter
2 (26 oz) jars pasta sauce
1/2 c. water
1 (4 oz.) can chopped green chilis
1 tsp. ground cumin
1 (8 oz) pkg cream cheese, softened
2 T Chicken bouillion crystals
3 c. chopped cooked chicken
4 c. (1 lb) shredded mozzarella
3/4 c. chopped celery
In dutch oven, cook onion and garlic in butter until tender.
Stir in pasta sauce, watewr, chilis
and cumin. Bring to boil, reduce heat, simmmer
10 minutes. IUn bowl, beat cream cheese with
bouillon until fluffy. Stir in Chicken, 1c. mozzarella
and celery. On botytom of greased 15x9
baking dish spread 3/4 c. sauce. Top with half
each lasagna, and chicken mixture and 1 1/2 c.
mozzarella. Repeat, ending with sauce. Cover,
bake 45 minutes or until hot and bubbly.
Uncover. Top with remaining 1 1/2 c. mozzarella.
Bake 5 minutes longer.
Ranch Turkey noodle
Cook 8 oz. pasta. Melt 1/2 c. butter. Stir
in powdered ranch dressing. Toss with pasta, 2 c.
cooked diced turkey, 1 1/2 c. carrots and peas.
Microwave until hot.
Cheese-stuffed Chicken Kiev
3 boneless skinless chicken breasts, halved lengthwise
1-2 T softened margarine
4 oz. mozzarella cut into 6 sticks
1/3 c. flour
1 egg, beaten
2/3 c. dry bread crumbs
2 T snipped parsley
1 t. dried majoram, crushed
1/2 t. dried thyme. crushed
1/2 c. dry white wine
Rinse chicken, pat dry. Pound each piece between
plastic wrap to 1/8" thick. Season with
pepper. Spread with softened margarine. Place a
cheese stick on each piece. Fold in ends and
wrap jelly-roll style. Secure with toothpicks.
Roll in flour, egg and then crumbs. Place in
buttered 11x7 baking pan. Melt 1/2 c. butter, stir
in herbs. Spoon over chicken. Bake
uncovered at 350 for 20 minutes. Add wne.
Bake 15 minutes, or until chicken is done. Serve
over rice or pasta. 6 servings.
Chicken spinach pinwheels
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed
dry
1 eggs, lightly beaten
1/2 c. shredded swiss cheese
3 T chopped pimento
2 T. yellow mustard, dividsed
6 skinless, boneless chicken breasts, lightly pounded
1 T melted butter
1 c. plain yogurt
1 T flour
In bowl, combine spinich, egg, cheese, pimento and 1 T
mustard. Spread on each chicken breast
and roll, jelly-roll style. Secure with toothpicks.
Place in 12x8 baking dish. Drizzle with
melted butter. Bake 40 minutes at 375. In
small saucepan, combine yogurt, flour and remaining
mustard. Cook over med heat until thickened, stirring
constantly. Remove toothpicks; slice
rolls diagonally. Drizzle with mustard sauce. 6
servings.
Baked Chicken
6-8 split, boned kinned chicken breasts
3 eggs beaten
1 c. crushed bread crumbs
2-3 T butter
1/2 c. chicken broth
6 oz sliced mushroms, drained
1 c. shredded mozzarella
Marinate chicken strips in egg for 1 hour. Dip into
breadcrumbs and brown in butter Place in
9x13 glass pan. Pour in broth; top with mushrooms
and mozzarella. Bake covered at 350 for 30
minutes. Uncover and bake 15.
Turkey souffle
4 c. cooked chopped turkey
1/2 c. cooked rice
2 c. soft bread crumbs
1/2 t paprika
1 t. salt
4 eggs, well beaten
3 c. milk
3 slices bacon, cooked and crumbled
Combine everything, pour into shallow 9x9 pan. Bake
400 for 45 minutes. Serve with
mushrooms or cheese sauce. 4-6 servings
Chicken with Peanuts
2 whole boneless, skinless chicken breasts, cubed
1 egg white
1 T cornstarch
2 T soy sauce
2 scallions, siced
1/4 t. red pepper
1 t sugar
1 t cornstarch
2 T dry sherry
1 c. peanut oil
2 T peanut oil
1/2 c. cocktail peanuts
Combine chicken through 1 T soy sauce; mix well.
Refrigerate 1 hr or longer. Combine
scallions and red pepper. Combine sugar, 1 t cornstarch,
1 T soy and sherry. Heat 1 c. peanut
oil to 275. Stir chicken then spoon into hot oil.
Stir-fry until chicken turns white. Remove and
drain. Heat 2 T oil in same wok over high.
Add scallions, pepper and chicken. Stir-fry 1
minute. Add sauce mixture while stirring until
coated with a light
BLT, chicken and pasta salad
12 oz skinless boneless chicken breast, poached
8 oz rotini, cooked and hot
4 slices turkey bacon, fried crisp
3 c. bite size Boston, Romaine and iceberg lettuce
1 large tomato, chopped
Dressing:
1/3 c. lite mayo
1/4 c. water
1 Tbsp bottled BBQ sauce
1 1/2 tsp. white vinegar
1/4 tsp. pepper
Mix dressing ingredients until blended.
Add hot pastas to dressing, toss to coat. Tear chicken
into bite-size pieces, and crumble bacon. Stir
in. Add lettce and tomato. 4 servings.glaze. Add
peanuts and mix well. Serve over hot rice.
2 servings.
Chicken Thighs Mozzarella
6-8 boneless chicken thighs
1/3 c. flour
2 Tbsp. parmesan cheese
Salt and pepper to taste
1 egg beaten with 1 Tbsp. water
2 Tbsp. oil
4-6 Tbsp. butter, divided
3/4 lb. mushrooms, sliced
3-4 pieces cooked ham
6-8 slices mozzarella cheese
Pound each thigh between 2 sheets of plastic wrap till
flat. Combine flour, cheese, salt and
pepper. Dip each thigh in beaten egg, shake off
excess and dredge in flour. Heat oil and 2-4
Tbsp. butter in skillet Add coated thighs and cook
2 minutes on each side or until golden brown.
Remove and arrange in single layer in 12 x 8 dish.
Add rest of butter to skillet and saute
mushrooms. Scatter over chicken. Cover loosely
with plastic wrap. Cook on High 9 minutes.
Cut each ham slice in half and place 1 ham slice and
1 mozzarella slice over each thigh. Cover
and cook on high 3 minutes or until tender. Sprinkle
with parsley and serve immediately. 4
servings.
Chicken and Dumplings
3/4 c. frozen peas and carrots
2 Tbsp. flour
1 1/2 tsp. chicken bouillon granules
1/2 tsp. crushed dried basil
1/3 c. skim milk
1 c. coarsely chopped cooked chicken
1/2 c. flour
1 tsp. baking powder
1 tsp. dried parsley flakes
1 slightly beaten egg
1 Tbsp. skim milk
1 Tbsp. cooking oil
In 1 1/2 quart casserole, combine frozen peas and carrots
and 2 Tbsp. water, then cover. Cook
on High 2-3 minutes or till nearly tender, stirring after
1 minute; drain. In mixing bowl, combine
flour, bouillon, basil, dash pepper. Stir in skim
milk and 2/3 c. water. Stir into vegetables.
Cook, uncovered on high 3-4 minutes until thickened and
bubbly, stirring after every minute.
Stir in chicken. Let stand while preparing dumplings.
In mixing bowl, stir together flour,
baking powder, parsley flakes and dash salt. Combine
egg, milk and oil, stir into flour mixture
until just moistened. Drop in 6 mounds on top of
chicken. If desired, sprinkle with paprika.
Cook uncovered on medium (50%) 4-5 minutes or until dumplings
are set. 3 servings.