CHICKEN RECIPES UPDATED 5-13-98 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= ADDIE'S BROILED CHICKEN (11-04-93) (1:03) 1 CUP WHITE WINE 1 CLOVE GARLIC, MINCED 1 T MILD SOY SAUCE 1 T SALT FREE MUSTARD 1 T LOW SODIUM VEGETABLE SEASONING 1 T ROSEMARY, CRUSHED 1/2 LEMON (JUICE OF) 4 WHOLE CHICKEN BREASTS (1 POUND EACH BREAST; LEAVE BONE IN FOR FLAVOR), SKINNED, HALVED, AND ALL VISIBLE FAT REMOVED HUNGARIAN PAPRIKA COMBINE THE FIRST 7 INGREDIENTS IN A BOWL FOR MARINADE. ADD CHICKEN BREASTS TO MARINATE. COVER AND REFRIGERATE 4 TO 6 HOURS OR OVERNIGHT. PLACE CHICKEN ON BROILING RACK AND SPRINKLE WITH PAPRIKA. BROIL 4 INCHES FROM HEAT, ABOUT 20 MINUTES ON EACH SIDE, BASTING WITH REMAINING MARINADE FROM TIME TO TIME. HINT: LEFTOVER MARINADE CAN BE REFRIGERATED AND USED TO MARINATE CHICKEN FOR ANOTHER MEAL. SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= ALMOND CHICKEN 1/2 CUP SLIVERED ALMOND 2 1/2 CUPS COOKED CHICKEN 4 TABLESPOON BUTTER 1/4 CUP FLOUR 1/4 CUP WHITE RAISIN 1/2 CUP SLICED MUSHROOM 1 CUP EVAPORATED MILK 1/2 CUP SHERRY DASH SALT DASH PEPPER MELT HALF OF THE BUTTER IN A LARGE SKILLET. SAUTE MUSHROOMS ABOUT 2 MIN. ADD REST OF BUTTER, FLOUR, SALT AND PEPPER TO TASTE. ADD RAISINS AND SHERRY. COOK UNTIL SHERRY HAS BEEN ABSORBED. ADD MILK AND SIMMER 10 MINUTES. SERVE TOPPED WITH ALMONDS OVER RICE OR TOAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= ALMOND CHICKEN ORIENTAL 1 PACKAGE (6 OUNCES) FROZEN CHINESE PEA PODS 1 PACKAGE (10 OUNCES) FROZEN GREEN PEAS 2 CUPS CUT UP COOKED CHICKEN 1 CAN (4 OUNCES) WATER CHESTNUTS, DRAINED AND SLICED 1 CAN (2 OUNCES) MUSHROOM STEMS AND PIECES 1/3 CUP WATER 1 TEASPOON INSTANT CHICKEN BOUILLON 1/4 CUP WATER 2 TEASPOONS CORNSTARCH 2 TEASPOONS SOY SAUCE ORANGE RICE (BELOW) 1/4 CUP SLICED ALMONDS HEAT FROZEN PEA PODS, FROZEN PEAS, CHICKEN, WATER CHESTNUTS, MUSHROOMS (WITH LIQUID), 1/3 CUP WATER AND THE INSTANT BOUILLON TO BOILING IN COVERED 3 QUART SAUCEPAN; REDUCE HEAT. SIMMER UNTIL CHICKEN IS HOT AND PEA PODS ARE CRISP-TENDER, ABOUT 5 MINUTES. MIX 1/4 CUP WATER, THE CORNSTARCH AND SOY SAUCE; STIR GRADUALLY INTO CHICKEN MIXTURE. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. SERVE OVER ORANGE RICE; SPRINKLE WITH ALMONDS. MAKES 6 SERVINGS. ORANGE RICE PREPARE INSTANT RICE FOR 6 SERVINGS AS DIRECTED ON PACKAGE. STIR IN 1/2 TEASPOON GRATED ORANGE PEEL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= ALMOND CHICKEN STIR FRY (05-10-92) (0:11) 2 POUNDS CHICKEN STRIPS, CUT FOR STIR FRYING 2 TABLESPOONS SESAME OIL 1/4 TO 1/2 CUP BRAN, TO TASTE 1 DICED GREEN PEPPER 2 CUPS DICED CELERY 4 TO 5 SCALLIONS, DICED 1/2 POUND MUSHROOMS, SLICED 1 (8 OUNCE) CAN SLICED WATER CHESTNUTS WITH THEIR JUICE 1 CUP BLANCHED SLIVERED ALMONDS 1 CUP BEEF BROTH 1 TABLESPOON CORNSTARCH 3 TABLESPOONS LIGHT SOY SAUCE 2 CUPS COOKED RICE IN A HEAVY SKILLET OR WOK, BROWN CHICKEN IN OIL OVER HIGH HEAT AND ADD BRAN TO ALL SIDES OF THE CHICKEN AS IT BROWNS. ADD ALL VEGETABLES AND ALMONDS TO BROWNING CHICKEN, REDUCE HEAT AND COOK 3 TO 5 MINUTES, STIRRING CONSTANTLY. MIX TOGETHER BEEF BROTH, CORNSTARCH, AND SOY SAUCE AND ADD TO CHICKEN AND VEGETABLE MIXTURE. COOK TOGETHER 3 TO 5 MINUTES, STIRRING TO THICKEN EVENLY, ADD MORE WATER IF DESIRED, AND SERVE OVER COOKED RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= APPLE-ONION SMOKED CHICKEN 5-13-98 1 FRESH YOUNG CHICKEN 1 TEASPOON ONION SALT, DIVIDED 1/2 SMALL APPLE, CORED AND CUT IN 8 WEDGES 1 SMALL ONION, QUARTERED 1 QUART APPLE JUICE (OPTIONAL) 1 SLOW-COOK SMOKER APPLE WOOD CHIPS, SOAKED IN WATER SOAK WOOD CHIPS IN WATER FOR AT LEAST 30 MINUTES; DRAIN. HEAT SMOKER ACCORDING TO MANUFACTURER'S DIRECTIONS. MEANWHILE, REMOVE GIBLETS FROM CHICKEN AND DISCARD OR FREEZE FOR FUTURE USE. RINSE CHICKEN INSIDE AND OUT WITH COLD WATER AND PAT DRY WITH PAPER TOWELS. SPRINKLE INSIDE OF CHICKEN WITH 1/2 TEASPOON ONION SALT. PLACE APPLE WEDGES AND ONION IN CAVITY OF CHICKEN. SPRINKLE OUTSIDE OF CHICKEN WITH REMAINING ONION SALT. ADD SOAKED WOOD CHIPS TO SMOKER ACCORDING TO MANUFACTURER'S DIRECTIONS. PLACE APPLE JUICE IN WATER PAN OF SMOKER. ADD WATER TO PROPER LEVEL. PLACE CHICKEN ON COOKING GRILL. COVER. COOK 5 TO 6 HOURS OR UNTIL INTERNAL TEMPERATURE IS 180 DEGREES AND LEG MOVES EASILY IN JOINT. DO NOT REMOVE SMOKER LID BEFORE MINIMUM TIME HAS PASSED. REMOVE CHICKEN FROM SMOKER. DISCARD APPLE AND ONION. CUT CHICKEN INTO SERVING PIECES. SERVE WITH CORN ON THE COB AND CARROT SALAD, IF DESIRED. REFRIGERATE LEFTOVERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= APRICOT CHICKEN 2 1/2 TO 3 POUND BROILER FRYER CHICKEN 2 TABLESPOONS MARGARINE OR BUTTER 2 TABLESPOONS VEGETABLE OIL PAPRIKA 1/2 CUP DRY WHITE WINE 2 TEASPOONS INSTANT CHICKEN BOUILLON 1 CAN (21 OUNCES) APRICOT PIE FILLING 1 CAN (13 1/2 OUNCES) PINEAPPLE CHUNKS, DRAINED 1 JAR (2 1/2 OUNCES) WHOLE MUSHROOMS, DRAINED CUT CHICKEN INTO PIECES; CUT EACH BREAST INTO HALVES. HEAT MARGARINE AND OIL IN BAKING DISH, 13 X 9 X 2 INCHES, IN 350 DEGREE OVEN UNTIL MARGARINE IS MELTED. PLACE CHICKEN SKIN SIDES UP IN CENTER OF BAKING DISH. SPRINKLE WITH PAPRIKA. COOK UNCOVERED 1 HOUR; DRAIN OFF FAT. HEAT WINE AND INSTANT BOUILLON IN 2 QUART SAUCEPAN. BOIL 1 MINUTE. REMOVE FROM HEAT. STIR IN REMAINING INGREDIENTS; SPOON AROUND CHICKEN. COVER AND COOK IN OVEN UNTIL BUBBLY, ABOUT 20 MINUTES. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= APRICOT CHICKEN THIGHS (08-07-93) (16:17) SERVINGS: 6 1/2 C APRICOT NECTAR 1/4 C DRY SHERRY 2 T SOY SAUCE 1 T LEMON JUICE 1 T PREPARED MUSTARD 1/2 T GROUND GINGER 6 X CHICKEN THIGHS(2 LB),SKINNED 12 X DRIED APRICOT HALVES COMBINE ALL BUT CHICKEN AND DRIED APRICOTS. MIX WELL, SET ASIDE. TRIM EXCESS FAT FROM CHICKEN. RINSE CHICKEN WITH COLD WATER, PAT DRY. PLACE CHICKEN IN A 12X8X2" BAKING DISH. POUR RESERVED APRICOT NECTAR MIXTURE OVER CHICKEN. COVER AND BAKE AT 350 DEG F FOR 45 MINUTES. UNCOVER, AND PLACE APRICOT HALVES IN APRICOT NECTAR MIXTURE. CONTINUE BAKING, UNCOVERED, 15 MINUTES OR UNTIL CHICKEN IS TENDER. REMOVE CHICKEN TO A WARMED SERVING PLATTER, DISCARDING APRICOT NECTAR MIXTURE. GARNISH EACH THIGH WITH 2 APRICOT HALVES. SERVE IMMEDIATELY. PER SERVING: 192 CALORIES, 18 G PROTEIN, 7.7 G FAT, 8.5 G CARBOHYDRATES, 65 G CHOLESTEROL, 1.3 MG IRON, 290 MG SODIUM, 16 MG CALCIUM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= APRICOT GLAZED CHICKEN (11-19-92) (1:19) MSB 2 TABLESPOONS SALAD OIL 2 WHOLE LARGE CHICKEN BREASTS, EACH CUT IN HALF 1/3 CUP APRICOT PRESERVES 1 TABLESPOON CHILI SAUCE 2 TEASPOONS PREPARED MUSTARD 1/2 TEASPOON SALT IN 12 INCH SKILLET OVER MEDIUM HEAT, IN HOT SALAD OIL, COOK CHICKEN BREASTS UNTIL TENDER AND BROWNED ON BOTH SIDES, ABOUT 20 MINUTES, STIRRING OCCASIONALLY. TO SKILLET, ADD APRICOT PRESERVES, CHILI SAUCE, MUSTARD AND SALT, STIRRING TO MIX WELL; HEAT THROUGH. SPOON SAUCE OVEN CHICKEN BREASTS; REMOVE TO WARM PLATTER. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= APRICOT-HONEY CHICKEN POUPON 5-13-98 4 BONELESS, SKINLESS CHICKEN BREASTS 1/3 CUP DIJON MUSTARD 3 TABLESPOONS APRICOT PRESERVES 1 TEASPOON GROUND GINGER PREHEAT GRILL TO MEDIUM-HIGH. RINSE CHICKEN WITH COLD WATER AND PAT DRY WITH PAPER TOWELS. IN SMALL BOWL, MIX TOGETHER MUSTARD, APRICOT PRESERVES AND GINGER. BRUSH SOME OF THE MUSTARD MIXTURE ON CHICKEN. PLACE CHICKEN ON GRILL ABOUT 6 INCHES FROM HEAT. GRILL ABOUT 6 TO 8 MINUTES ON EACH SIDE OR UNTIL CHICKEN IS DONE, BRUSHING FREQUENTLY WITH REMAINING MUSTARD MIXTURE. SERVE WITH RICE AND VEGETABLE BLEND, IF DESIRED. REFRIGERATE LEFTOVERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- ARROZ CON POLLO (11-14-93) (16:36) 2 T OIL 2 LB CHICKEN THIGHS & LEGS 1/2 TSP PAPRIKA 1 T CILANTRO, CHOPPED 1/2 C ONION, DICED 1 CLOVE GARLIC, CRUSHED 1 1/2 C WATER 1/2 C WHITE WINE 3 TOMATOES, DICED 1 BOUILLON CUBE 1 BAY LEAF 1/2 TSP OREGANO 1 TSP MIXED VEGETABLE SEASONING 1/2 TSP BASIL 1 C CELERY 1/2 C ALMONDS 3/4 C SHORT GRAIN BROWN RICE 3/4 C WILD RICE 2 C PEAS HEAT OIL AND BROWN CHICKEN IN IT FOR 10 MINUTES. ADD PAPRIKA, CILANTRO, ONION AND GARLIC. SAUTE UNTIL ONION IS CLEAR. STIR IN WATER, WINE, TOMATOES, BOUILLON CUBE, AND SEASONINGS; COMBINE THOROUGHLY. STIR IN CELERY, ALMONDS AND RICE. COVER AND SIMMER 20 MINUTES; ADD PEAS AND SIMMER ANOTHER 10-20 MINUTES OR UNTIL RICE IS READY. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= ARROZ CON POLLO FOR 24 SIX 2 1/2 TO 3 POUND BROILER FRYER CHICKENS, CUT UP 1/4 CUP OLIVE OIL OR SALAD OIL 4 TEASPOONS SALT 2 TEASPOONS GARLIC SALT 1 1/2 TEASPOONS PEPPER 1 1/2 TEASPOONS PAPRIKA 10 CHICKEN BOUILLON CUBES 10 CUPS BOILING WATER 1/2 TEASPOON SAFFRON 2 CUPS CHOPPED ONION 4 BAY LEAVES, CRUMBLED 2 TABLESPOONS SNIPPED PARSLEY 4 TEASPOONS SALT 4 CUPS UNCOOKED REGULAR RICE 2 CANS (7 OUNCES EACH) PIMIENTO, DRAINED AND CHOPPED 1 PACKAGE (24 OUNCES) FROZEN GREEN PEAS, COOKED AND DRAINED HEAT OVEN TO 350 DEGREES PLACE CHICKEN SKIN SIDE UP IN 4 UNGREASED BAKING PANS, 13 X 9 X 2 INCHES. BRUSH CHICKEN WITH OIL; SEASON WITH TEASPOONS SALT, THE GARLIC SALT, PEPPER AND PAPRIKA. BAKE UNCOVERED 30 MINUTES. DISSOLVE BOUILLON CUBED IN WATER; ADD SAFFRON AND STIR UNTIL DISSOLVED. STIR IN ONION, BAY LEAVES, PARSLEY AND 4 TEASPOONS SALT; HEAT TO BOILING. REMOVE PANS FROM OVEN; REMOVE CHICKEN. DRAIN FAT FROM PANS. IN EACH PAN, STIR TOGETHER 1 CUP RICE AND ABOUT 2 3/4 CUPS CHICKEN BROTH MIXTURE. PLACE CHICKEN ON RICE MIXTURE; COVER PANS TIGHTLY WITH ALUMINUM FOIL. BAKE 35 MINUTES; UNCOVER AND BAKE 10 MINUTES LONGER. ARRANGE CHICKEN ON WARM PLATTERS. STIR PEAS AND PIMIENTO INTO RICE; SURROUND CHICKEN WITH RICE MIXTURE. MAKES 24 SERVINGS 1 CUP RICE MIXTURE PER PERSON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= ARTICHOKE AND CHICKEN CASSEROLE (05-11-92) (0:17) 2 POUNDS CHICKEN STRIPS, CUT FOR STIR FRYING 1/2 CUP BRAN 1 (6 OUNCE) JAR MARINATED ARTICHOKE HEARTS, INCLUDING OIL 1/2 POUND FRESH MUSHROOMS, WASHED AND SLICED 2 GARLIC CLOVES, MINCED (OR 1 TEASPOON MINCED GARLIC) 1/2 TEASPOON OREGANO 1/2 TEASPOON PEPPER 2 CUPS CANNED OR FRESH RIPE TOMATOES, CHOPPED GRATED PARMESAN CHEESE 2 CUPS COOKED BROWN RICE PREHEAT OVEN TO 350 DEGREES. COAT CHICKEN PIECES WITH BRAN. IN SKILLET OVER MEDIUM HEAT, WARM THE OIL DRAINED FROM THE MARINATED ARTICHOKE HEARTS. BROWN THE CHICKEN PIECES IN THE OIL. ADD THE ARTICHOKE HEARTS, THE MUSHROOMS, AND THE SEASONINGS TO THE BROWNING CHICKEN PIECES. ADD THE TOMATOES AND MIX THOROUGHLY. PLACE MIXTURE IN A 2 QUART CASSEROLE AND TOP WITH PARMESAN CHEESE. BAKE AT 350 DEGREES FOR 1 HOUR AND SERVE OVER THE RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BAKED CHICKEN (08-16-93) (21:21) SERVINGS: 4 2 EA CHICKEN BREASTS, HALVED 1 C FRESH BREAD CRUMBS 1/2 T ONION POWDER 1/2 T GARLIC POWDER 1/4 T CAYENNE PEPPER 1/8 T GROUND GINGER 1/3 C PLAIN LOW-FAT YOGURT PREHEAT OVEN TO 400F. LIGHTLY SPRAY A MEDIUM SIZE SHALLOW BAKING DISH WITH VEGETABLE SPRAY. RINSE CHICKEN AND PAT DRY. IN A SHALLOW PAN, COMBINE BREAD CRUMBS, ONION POWDER, GARLIC POWDER, CAYENNE PEPPER AND GINGER. DIP CHICKEN IN YOGURT, THEN INTO CRUMB MIXTURE. PLACE IN PREPARED DISH. BAKE UNCOVERED, 45 TO 50 MIN, OR UNTIL TENDER. CAL: 254, FAT: 5 G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BAKED CHICKEN AND RICE (05-10-92) (0:00) 10 TO 12 CHICKEN WINGS 1/3 CUP BRAN 3 CUPS BEEF BROTH 1 CUP BROWN RICE, UNCOOKED 1 (10 3/4 OUNCE) CAN CONDENSED CREAM OF MUSHROOM OR CHICKEN SOUP SALT AND PEPPER, TO TASTE PREHEAT OVEN TO 350 DEGREES. BROWN THE CHICKEN WINGS SLOWLY IN A 9 X 9 INCH OVEN PROOF BAKING DISH, SPRINKLING BRAN ON BOTH SIDES OF THE CHICKEN WINGS AS THEY BROWN. REMOVE CHICKEN WINGS FROM DISH AND TURN OFF HEAT. ADD BROTH AND UNCOOKED RICE TO BAKING DISH. PLACE CHICKEN WINGS ON RICE AND SPREAD SOUP OVER ALL. COVER WITH ALUMINUM FOIL AND BAKE AT 350 DEGREES FOR 1 1/2 TO 2 HOURS. ADD MORE LIQUID DURING BAKING TIME IF DESIRED FOR SOFTER RICE. ADD SALT AND PEPPER IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BAKED CHICKEN BREASTS SUPREME (03/16/94) (0:15) SERVINGS: 8 1 1/2 C PLAIN YOGURT/SOUR CREAM/OR MAYONNAISE 1/4 C LEMON JUICE 1/2 TS WORCESTERSHIRE SAUCE 1/2 TS CELERY SEED 1/2 TS HUNGARIAN SWEET PAPRIKA 1 CL GARLIC, MINCED 1/2 TS SALT, OPTIONAL 1/4 TS PEPPER 8 BONELESS SKINLESS CHICKEN BREAST HALVES 2 C FINE DRY BREAD CRUMBS IN A LARGE BOWL, COMBINE FIRST EIGHT INGREDIENTS. PLACE CHICKEN IN MIXTURE AND TURN TO COAT. COVER AND MARINATE OVERNIGHT IN THE REFRIGERATOR. REMOVE CHICKEN FROM MARINADE; COAT EACH PIECE WITH CRUMBS. ARRANGE ON A SHALLOW BAKING PAN. BAKE, UNCOVERED, AT 350-DEGREE FOR 45 MINUTES OR UNTIL JUICES RUN CLEAR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BAKED CHICKEN BURGERS 1 CUP CUT UP COOKED CHICKEN 1 CUP CHOPPED CELERY 1/2 CUP DICED PROCESS AMERICAN CHEESE 1 TABLESPOON INSTANT MINCED ONION 1/4 TEASPOON SALT 1/8 TEASPOON PEPPER 1/4 CUP MAYONNAISE OR SALAD DRESSING 6 HAMBURGER BUNS, SPLIT AND BUTTERED HEAT OVEN TO 350 DEGREES IN BOWL MIX ALL INGREDIENTS EXCEPT BUNS. FILL BUNS WITH CHICKEN MIXTURE. WRAP EACH SANDWICH IN SQUARE OF ALUMINUM FOIL; PLACE ON BAKING SHEET. BAKE 20 MINUTES OR UNTIL HOT. MAKES 6 SANDWICHES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BARBECUED CHICKEN IN SKILLET, SLOWLY BROWN ONE 2 1/2 TO 3 POUND READY TO COOK BROILER-FRYER CHICKEN, CUT UP IN 1/4 CUP SALAD OIL. PLACE IN 12 X 7 1/2 X 2 INCH BAKING DISH. TO SKILLET, ADD 1/2 CUP CHOPPED ONION AND 1/4 CUP CHOPPED CELERY; COOK UNTIL TENDER. ADD 1/2 CUP CATSUP, 1/3 CUP WATER, 2 TABLESPOONS LEMON JUICE, 1 TABLESPOON EACH BROWN SUGAR, WORCESTERSHIRE SAUCE, VINEGAR, AND PREPARED MUSTARD. SEASON. SIMMER 15 MINUTES; SKIM OFF EXCESS FAT. POUR SAUCE OVER CHICKEN. BAKE, UNCOVERED, AT 325 DEGREES FOR 1 1/4 HOURS, OR UNTIL DONE, BASTING 3 OR 4 TIMES. SERVES 3 OR 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BARBECUED CHICKEN 1 (05-02-93) (21:28) SERVINGS: 8 2 1/2 LB CUT UP BROILER FRYER 1 C CATSUP 1/4 C WORCESTERSHIRE SAUCE 1/4 C VINEGAR 1/4 C PACKED BROWN SUGAR 1 EA MED. ONION, CHOPPED 2 T CORNSTARCH 1 T LEMON JUICE 1 T SALT 1 T CELERY SEED 1/4 T LIQUID SMOKE 2 EA DASHES RED PEPPER SAUCE CUT CHICKEN INTO PIECES; CUT EACH BREAST HALF INTO HALVES. ARRANGE CHICKEN SKIN SIDES UP AND THICKEST PARTS TO OUTSIDE IN OBLONG BAKING DISH, 12 X 7 1/2 X 2-INCHES. MIX REMAINING INGREDIENTS IN 4-CUP GLASS MEASURE. MICROWAVE UNCOVERED ON HIGH (100%) 3 MINUTES; STIR. MICROWAVE UNTIL `MIXTURE BOILS AND THICKENS, 2 TO 3 MINUTES. POUR SAUCE OVER CHICKEN. COVER LOOSELY AND MICROWAVE ON HIGH (100%) 10 MINUTES. REARRANGE CHICKEN AND BASTE WITH SAUCE. COVER LOOSELY AND MICROWAVE UNTIL CHICKEN IS DONE, 10 TO 15 MINUTES, BASTING WITH SAUCE EVERY 5 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BARBECUED CHICKEN 2 (11-04-93) (23:38) 3 WHOLE CHICKEN BREASTS 1 1/2 T WORCESTERSHIRE SAUCE 1/4 CUP WATER 1/2 CUP CATSUP 1/4 CUP UNSWEETENED PINEAPPLE JUICE 1 T BROWN SUGAR SUBSTITUTE OR 1 T FRUCTOSE 2 T MARGARINE MELTED PEPPER TO TASTE SKIN, BONE AND SPLIT CHICKEN BREAST. POUND INTO THIN CUTLETS BETWEEN SHEETS OF WAX PAPER. IN A SAUCE PAN COMBINE WORCESTER SHIRE SAUCE, WATER, CATSUP, PINEAPPLE JUICE, BROWN SUGAR OR SUBSTITUTE AND PEPPER. BRING TO BOIL, REDUCE HEAT AND SIMMER 10 MINUTES. COMBINE SAUCE AND MARGARINE IN SHALLOW BAKING DISH. COAT CHICKEN CUTLETS WITH MIXTURE ON ALL SIDES. GRILL OVER CHARCOAL OR BROIL 3 MINUTES ON EACH SIDE, OR BAKE AT 350 F FOR 15 MINUTES. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BBQ CHICKEN 3 (06/14/94) (1:07) 2 1/2 LB CUT UP BROILER FRYER 1 C CATSUP 1/4 C WORCESTERSHIRE SAUCE 1/4 C VINEGAR 1/4 C PACKED BROWN SUGAR 1 EA. MED. ONION CHOPPED 2 T CORNSTARCH 1 T LEMON JUICE 1 T SALT 1 T CELERY SEED 1/4 T LIQUID SMOKE 2 EA. DASHES RED PEPPER SAUCE CUT CHICKEN INTO PIECES; CUT EACH BREAST HALF INTO HALVES. ARRANGE CHICKEN SKIN SIDES UP AND THICKEST PARTS TO OUTSIDE IN OBLONG BAKING DISH, 12 X 7 1/2 X 2-INCHES. MIX REMAINING INGREDIENTS IN 4-CUP GLASS MEASURE. MICROWAVE UNCOVERED ON HIGH (100%) 3 MINUTES; STIR. MICROWAVE UNTIL MIXTURE BOILS AND THICKENS, 2 TO 3 MINUTES. POUR SAUCE OVER CHICKEN. COVER LOOSELY AND MICROWAVE ON HIGH (100%) 10 MINUTES. REARRANGE CHICKEN AND BASTE WITH SAUCE. COVER LOOSELY AND MICROWAVE UNTIL CHICKEN IS DONE, 10 TO 15 MINUTES, BASTING WITH SAUCE EVERY 5 MINUTES. OVEN METHOD. MIX ALL INGREDIENTS EXCEPT FOR CHICKEN. HEAT OVER MEDIUM HEAT, UNTIL THICKENED SLIGHTLY. HEAT OVEN TO 375. LINE 12 BY 7 INCH PAN WITH TIN FOIL FOR EASY CLEAN UP. DIP CHICKEN PIECES IN SAUCE, LAY IN PAN. COOK UNCOVERED, BASTING EVERY 10 MINUTES OR SO, UNTIL CHICKEN IS TENDER, AND JUICES RUN CLEAR. ( ABOUT 45 MINUTES TO ONE HOUR.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BARBECUED CHICKEN ON A BUN (01/29/94) (23:47) YIELD: 4 SERVINGS 1 T SEASONED SALT 1/8 T COARSELY GROUND BLACK PEPPER 2 WHOLE BONELESS CHICKEN -BREASTS, HALVED 4 BUNS, SPLIT AND TOASTED 4 SL SWISS CHEESE (1 OZ EA) 4 SL BAKED HAM, WARMED (1 OZ EA) LETTUCE LEAVES ----------------------PEACH-MINT SALSA--------------------------- 1 FRESH CALIFORNIA PEACH, -CHOPPED (ABOUT 2/3 CUP) 1/3 C CHOPPED GREEN ONIONS 1 TOMATO, CHOPPED 1 1/2 T CHOPPED FRESH MINT 1/4 T CHILI POWDER -------------------SAVORY GRILLED PEACHES------------------------ 4 FRESH CALIFORNIA PEACHES COMBINE SEASONED SALT AND PEPPER. LOSSEN ONE EDGE OF CHICKEN SKIN AND RUB SEASONING MIXTURE UNDERNEATH SKIN. COOK CHICKEN SKIN-SIDE DOWN ON COVERED GRILL OVER MEDIUM, INDIRECT HEAT ABOUT 30-25 MINUTES OR UNTIL CHICKEN IS TENDER AND NO LONGER PINK. REMOVE AND DISCARD SKIN. SERVE CHICKEN ON BUNS TOPPED WITH CHEESE, HAM, AND SALSA. GARNISH WITH LETTUCE. SERVE WITH SAVORY GRILLED PEACHES. MAKES 4 HEARTY SANDWICHES. CONVENTIONAL OVEN METHOD: PREPARE AS ABOVE. ROAST SKIN-SIDE UP IN 350'F. OVEN FOR ABOUT 30 MINUTES OR UNTIL CHICKEN IS TENDER AND NO LONGER PINK. CONTINUE AS DIRECTED. TIP: SANDWICHES ARE DELICIOUS SERVED EITHER HOT OR COLD. PEACH-MINT SALSA: IN SMALL BOWL, COMBINE ALL INGREDIENTS. REFRIGERATE LEFTOVERS. MAKES ABOUT 1 1/2 CUPS. SAVORY GRILLED PEACHES: CUT 4 FRESH CALIFORNIA PEACHES IN HALF. COOK ON COVERED GRILL OVER MEDIUM, INDIRECT HEAT 4 MINUTES. TURN AND COOK AN ADDITIONAL 4 MINUTES OR UNTIL HEATED THROUGH. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BASIC BROILED CHICKEN SELECT TWO READY TO COOK BROILER-FRYER CHICKENS (NOT OVER 2 1/2 POUNDS EACH); SPLIT EACH CHICKEN IN HALF LENGTHWISE OR QUARTER. BRUSH WITH SALAD OIL OR MELTED SHORTENING. SEASON TO TASTE WITH SALT AND PEPPER. PLACE, SKIN SIDE DOWN, IN BROILER PAN (NO RACK). BROIL 5 TO 7 INCHES FROM HEAT ABOUT 20 MINUTES OR UNTIL LIGHTLY BROWNED, BRUSH OCCASIONALLY WITH OIL. TURN; BROIL 20 MINUTES LONGER. WHEN DRUMSTICK MOVES EASILY, CHICKEN IS DONE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BASTILLA 1 2 POUND CHICKEN 2 CUPS CHOPPED ONIONS 2 TABLESPOONS CHOPPED PARSLEY 1 PINCH SAFFRON 1/2 CUP SWEET BUTTER 1/2 QUART WATER SALT AND PEPPER TO TASTE 5 EGGS 1 CUP ROASTED GROUND ALMONDS 2 TABLESPOONS GRANULATED SUGAR 3 1/2 TEASPOONS CINNAMON 4 LAYERS FILO DOUGH, APPROXIMATELY 17 INCHES IN DIAMETER 1/2 CUP POWDERED SUGAR COMBINE FIRST SEVEN INGREDIENTS IN A POT; COOK ON LOW ABOUT 45 MINUTES. REMOVE FROM POT AND COOL. SCRAMBLE EGGS IN SAUCE FROM CHICKEN AND COOK 12 TO 15 MINUTES. DEBONE CHICKEN AND CUT INTO SMALL PIECES. MIX ALMONDS WITH GRANULATED SUGAR AND 1/2 TEASPOON CINNAMON. BRUSH A 12 INCH FRYING PAN WITH MELTED BUTTER. LAY FILO DOUGH IN PAN WITH ABOUT 5 INCHES OF DOUGH OVERLAPPING EDGE. IN THE FOLLOWING ORDER, LAYER ALMONDS, CHICKEN, MORE ALMONDS AND EGG MIXTURE, REPEATING UNTIL PAN IF FULL. FOLD OUTSIDE FILO DOUGH TO CENTER OF PAN; BAKE AT 400 DEGREES 15 MINUTES. REMOVE BASTILLA UPSIDE DOWN ONTO PLATTER. PRINKLE WITH POWDERED SUGAR AND 1 TEASPOON CINNAMON. SERVE HOT. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BEER BATTER CHICKEN 3/4 CUP BEER 2 1/2 POUND BROILER-FRYER CHICKEN VEGETABLE OIL 2 EGGS, SEPARATED 3/4 CUP ALL-PURPOSE FLOUR 3/4 TEASPOON SALT 1 1/2 TEASPOONS VEGETABLE OIL 1/4 TEASPOON GARLIC POWDER LET BEER STAND AT ROOM TEMPERATURE UNTIL FLAT, ABOUT 45 MINUTES. CUT CHICKEN INTO PIECES; CUT EACH BREAST INTO HALVES. POUR ENOUGH WATER ON CHICKEN IN DUTCH OVEN JUST TO COVER. HEAT TO BOILING; REDUCE HEAT. COVER AND SIMMER 25 MINUTES. REMOVE CHICKEN FROM BROTH; DRAIN AND PAT DRY. HEAT OIL (2 TO 3 INCHES) IN DEEP FAT FRYER OR KETTLE TO 375 DEGREES BEAT EGG WHITES UNTIL STIFF. BEAT BEER, FLOUR, SALT, 1 1/2 TEASPOONS OIL, THE GARLIC POWDER AND EGG YOLKS UNTIL SMOOTH. FOLD EGG WHITES INTO BEER MIXTURE. DIP CHICKEN PIECES ONE AT A TIME INTO BATTER. FRY 3 OR 4 AT A TIME UNTIL GOLDEN BROWN, 5 TO 7 MINUTES. MAKES ABOUT 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BEGGAR'S CHICKEN (05/20/93) (23:59) A BEGGAR WRAPPED A PLUCKED CHICKEN IN LOTUS LEAVES FROM THE POND TO PREVENT IT FROM BURNING, THEN COATED IT WITH MUD TO DISGUISE HIS PRIZE. ONTO HIS SMALL FIRE IT WENT. WHEN HE UNWRAPPED IT 2 HOURS LATER, THIS AROMATIC DISH AWAITED HIM. 3 1/2 LB FRYING CHICKEN 3 DRIED LOTUS LEAVES 4 LBS WET MODELING CLAY STUFFING: 1/2 LB GROUND PORK 2 T SALTED MUSTARD GREEN, MINCED 1 T PEANUT OIL 1 T SUGAR 1 T FRESH GINGER ROOT, MINCED MIXTURE FOR SKIN: 1/2 T SALT 1 T MEDIUM SHERRY 1 T SESAME OIL 1 T DARK SOY SAUCE PREPARE CHICKEN: TRIM EXCESS FAT FROM CHICKEN; REMOVE WING TIPS. MIX MIXTURE FOR SKIN; RUB CHICKEN INSIDE & OUT WITH IT. LEAVE UNCOVERED AT ROOM TEMPERATURE, WHILE COATING IS ABSORBED AND DRIED. REPEAT IF NECESSARY. STUFFING: IN HOT WOK, HEAT PEANUT OIL TO SMOKING. STIR-FRY GROUND PORK 2 MINUTES; ADD MUSTARD GREEN, GINGER & SUGAR; STIR-FRY 1 MORE MINUTE. REMOVE & COOL. LOTUS LEAVES: NUMBER OF LEAVES DEPENDS ON THEIR SIZE & THAT OF CHICK- EN. REDUCE HEAT UNDER BOILING WATER TO SIMMER, & STEEP LEAVES FOR 3-5 MINUTES, UNTIL WET THROUGH & PLIABLE (NO LONGER OR LEAVES MAY SHRED). NOW SOAK IN COLD WATER FOR 10 MINUTES, OR LONGER, UNTIL TIME TO USE THEM; OPEN FOLDED LEAVES IN COLD WATER TO WASH THEM. WRAP CHICKEN: PREHEAT OVEN TO 550 DEGREES. STUFF CHICKEN WITH PORK MIXTURE. CUT HARD CENTER OUT OF LOTUS LEAVES, THEN SLIT ALONG FOLD ABOUT 3" ON EACH SIDE OF CENTER, SO CUT AWAY CENTER CAN BE OVERLAPPED. WRAP CHICKEN IN 3 LAYERS OF LOTUS LEAVES. TIE SECURELY WITH PIECE OF COTTON OR FIBER STRING (DON'T USE NYLON; IT MIGHT MELT). SPREAD SOFT, WET MODELING CLAY ABOUT 1/2" THICK ON SHEET OF NEWSPAPER. BRING CLAY PACK AROUND CHICKEN & SEAL. REMOVE NEWSPAPER. (USE FOIL IF CLAY UNAVAILABLE.) ROASTING: PLACE CLAY-COVERED CHICKEN ON RACK IN SHALLOW ROASTING PAN IN PREHEATED OVEN. BAKE FOR 1 HOUR; REDUCE HEAT TO 350 DEGREES & BAKE FOR ANOTHER 1 1/2 HOURS. SERVE: PRESENT FIRED CLAY CHICKEN TO TABLE. CRACK CLAY WITH SUITABLE OBJECT, ALLOWING SOME OF STEAM TO ESCAPE BEFORE YOU PROCEED. REMOVE CLAY; CAREFULLY CUT OPEN LOTUS LEAVES WITH SCISSORS. CHICKEN WILL BE VERY SOFT & TENDER; BREAK APART TO GET AT STUFFING. SERVE GUESTS, OR INVITE THEM TO PICK WITH CHOPSTICKS. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BLUE RIBBON CHICKEN (10-21-92) (4:58) 4 BONELESS, SKINLESS, CHICKEN BREAST HALVES 2 1 OUNCE SLICES COOKED HAM 1 SLICES JARLSBERG, MUENSTER CHEESE 2 TABLESPOONS SEASONED DRIED BREAD CRUMBS 1/8 TEASPOON PAPRIKA 2 TEASPOONS MARGARINE OR BUTTER, MELTED TO FORM A POCKET, CUT EACH CHICKEN BREAST HALF HORIZONTALLY, ALMOST BUT NOT ALL THE WAY THROUGH. CUT EACH HAM AND CHEESE SLICE LENGTHWISE IN HALF. PLACE A SLICE OF HAM AND CHEESE IN EACH POCKET. COMBINE BREAD CRUMBS AND PAPRIKA. BRUSH CHICKEN WITH MELTED MARGARINE OR BUTTER, THEN COAT WITH CRUMBS. IN 12" X 8" BAKING DISH, ARRANGE CHICKEN WITH MEATIER PORTIONS TOWARD EDGES OF DISH. COOK, COVERED WITH WAXED PAPER, ON MICROWAVE HIGH 7 TO 9 MINUTES UNTIL JUICES RUN CLEAR WHEN CHICKEN IS TESTED WITH A KNIFE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BRAISED CHICKEN DRUMSTICKS (05/20/93) (23:45) THIS DISH IS A GOOD EXAMPLE OF THE WHOLE BEING GREATER THAN THE PARTS. 8 CHICKEN FRYER DRUMSTICKS CORNSTARCH FOR DREDGING 3 C OIL FOR DEEP-FRYING 1 C DRIED CHESTNUTS 1 FIVE-SPICE BOUQUET (OR 1 T FIVE-SPICE POWDER) 4 C COLD WATER 1/2 C DARK SOY SAUCE 1/2 C ROCK SUGAR 1/2 C MEDIUM SHERRY 1/2 T SALT PREPARATION:AT LEAST 12 HOURS BEFORE COOKING THIS DISH, RINSE SEVERAL TIMES THEN SOAK DRIED CHESTNUTS. AFTER SOAKING, REMOVE PIECES OF SKIN WEDGED IN NUTMEAT. DEEP-FRYING: IN WOK OR SUITABLE PAN, SLOWLY HEAT DEEP-FRYING OIL; OIL IS READY WHEN BUBBLES QUICKLY FORM AROUND CHOPSTICK HELD VERTICALLY IN OIL. MEANWHILE, DREDGE DRUMSTICKS IN CORNSTARCH; SHAKE OFF EXCESS STARCH. DEEP FRY DRUMSTICKS 2 AT A TIME UNTIL BROWN, ABOUT 5 MINUTES. REMOVE FROM OIL; DRAIN. RED-COOKING: POUR WATER IN SANDY POT OR COMPARABLE CASSEROLE DISH; ADD 5-SPICE BOUQUET, SOY SAUCE, SHERRY & SALT (5-SPICE POWDER CAN BE SUBSTITUTED, THOUGH THE FINAL FLAVOR WILL BE LESS DISTINCTIVE). SLOWLY BRING TO BOIL, REDUCE HEAT, COVER POT & SIMMER 15 MINUTES. REMOVE COVER; DISCARD BOUQUET; ADD SALT & ROCK SUGAR; DISSOLVE ROCK SUGAR. YOU CAN STOP HERE UNTIL NEAR SERVING TIME. ABOUT 30 MINUTES BEFORE SERVING TIME, ADD DRUMSTICKS & SOAKED CHESTNUTS TO HOT RED-COOKED SAUCE. SIMMER IN COVERED POT FOR 15 MINUTES; REMOVE COVER; SIMMER FOR ANOTHER 15 MINUTES. SAUCE SHOULD HAVE REDUCED BY ABOUT 1/3, AND BECOME BRIGHT & THICK. TO SERVE, PROP DRUMSTICKS UP AROUND SIDES OF SANDY POT; SPEAR CHEST- NUTS WITH SATE STICKS OR LONG TOOTHPICKS. SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BROILED CHICKEN YOUNG CHICKENS, WEIGHING 2 1/2 POUNDS OR LESS, CAN BE BROILED. THEY SHOULD BE SKINNED AND HALVED OR QUARTERED. TURN WING TIPS ONTO BACK SIDE. SET OVEN CONTROL AT BROIL OR 550 DEGREES BRUSH 1 TABLESPOON LOW CALORIE ITALIAN SALAD DRESSING ON EACH 1/2 POUND CHICKEN. PLACE CHICKEN MEAT SIDE DOWN ON RACK IN BROILER PAN; PLACE BROILER PAN SO TOP OF CHICKEN IF 7 TO 9 INCHES FROM HEAT. (IF IT IS NOT POSSIBLE TO PLACE THE BROILER PAN THIS FAR FROM HEAT, REDUCE OVEN TEMPERATURE TO 450 DEGREES BROIL CHICKEN 20 MINUTES. SEASON BROWN SIDE WITH SALT AND PEPPER. TURN CHICKEN; BRUSH AGAIN WITH SALAD DRESSING. BROIL 10 MINUTES LONGER OR UNTIL CHICKEN IS BROWN AND CRISP AND THICKEST PIECES ARE TENDER. 210 CALORIES PER 1/2 POUND SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BROILED CHICKEN WITH LINGUINE (10-06-92) (2:59) 2 TABLESPOONS OLIVE OR SALAD OIL 1 1/4 TEASPOONS DRIED ROSEMARY LEAVES, CRUSHED 1 TEASPOON SALT 1/4 TEASPOON COARSELY GROUND BLACK PEPPER 4 MEDIUM SIZE CHICKEN BREAST HALVES 1/2 16 OUNCE PACKAGE LINGUINE 1 14 1/2 TO 16 OUNCE CAN TOMATOES 2 6 OUNCE JARS MARINATED ARTICHOKE HEARTS 1 3 1/2 OUNCE CAN PITTED RIPE OLIVES, DRAINED AND EACH CUT IN HALF ABOUT 30 MINUTES BEFORE SERVING: 1. PREHEAT BROILER IF MANUFACTURER DIRECTS. IN CUP, COMBINE OLIVE OR SALAD OIL, ROSEMARY, SALT, AND PEPPER 2. PLACE CHICKEN-BREAST HALVES, SKIN-SIDE DOWN, IN BROILING PAN; BRUSH CHICKEN LIGHTLY WITH SOME OIL MIXTURE. PLACE PAN IN BROILER ABOUT 7 TO 9 INCHES FROM SOURCE OF HEAT (OR WITH OVEN CONTROL SET AT 450 DEGREES); BROIL CHICKEN 10 MINUTES. TURN CHICKEN AND BRUSH WITH REMAINING OIL MIXTURE; BROIL 15 MINUTES LONGER OR UNTIL JUICES RUN CLEAR WHEN CHICKEN IS PIERCED WITH A KNIFE. 3. WHILE CHICKEN IS BROILING, IN SAUCEPOT, PREPARE LINGUINE AS LABEL DIRECTS; DRAIN. IN SAME SAUCEPOT OVER MEDIUM-HIGH HEAT, HEAT TOMATOES WITH THEIR LIQUID, MARINATED ARTICHOKE HEARTS WITH THEIR MARINADE,AND OLIVES UNTIL JUST HEATED THROUGH, STIRRING TO BREAK UP TOMATOES. RETURN LINGUINE TO SAUCEPOT AND TOSS TO COAT WITH TOMATO MIXTURE. ARRANGE CHICKEN PIECES AND LINGUINE ON WARM PLATTER. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BUFFALO CHICKEN WINGS (03/17/94) (16:47) YIELD: 36 PIECES 6.00 TB BUTTER OR MARGARINE 0.25 C HOT PEPPER SAUCE VEGETABLE OIL, FOR FRYING 18.00 CHICKEN WINGS (3 POUNDS) BLUE CHEESE DIPPING SAUCE DISJOINT THE WINGS AND DISCARD THE TIPS. MELT BUTTER IN A SMALL SAUCE PAN. ADD HOT SAUCE AND REMOVE FROM THE HEAT. IN A LARGE FRYING PAN OR DEEP-FAT FRYER, HEAT 1 INCH OF OIL TO 375F. FRY WINGS IN BATCHES WITHOUT CROWDING UNTIL GOLDEN BROWN, 10 TO 15 MINUTES. DRAIN ON PAPER TOWELS. BRUSH WINGS WITH SPICY BUTTER AND SERVE WARM, WITH BLUE CHEESE DIPPING SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BUFFALO WINGS (10-10-92) (0:32) 24 CHICKEN WINGS/DRUMETTES 1 ENVELOPE RANCH SALAD DRESSING MIX 1/3 CUP MARGARINE 1/4 CUP HOT PEPPER SAUCE 3 TABLESPOONS VINEGAR 1/2 TEASPOON PAPRIKA PREHEAT OVEN TO 400 DEGREES. DREDGE CHICKEN IN SALAD DRESSING MIX. DIP IN MIXTURE OF MARGARINE, PEPPER SAUCE AND VINEGAR. ARRANGE ON BAKING PANS AND SPRINKLE WITH PAPRIKA. BAKE 25 TO 30 MINUTES. TURN, SPRINKLE WITH PAPRIKA AND BAKE AT 450 DEGREES FOR 20 TO 25 MINUTES, OR UNTIL BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= BURGOO (05-02-93) (21:07) SERVINGS: 20 3 LB READY TO COOK BROILER CHICKEN 2 LB BEEF SHANK CROSS-CUTS 12 C WATER 1 T SALT 1/4 T PEPPER 6 EA SLICES BACON 56 OZ (2 CNS) TOMATOES 1 C CUBED PEELED POTATOES 2 C COARSELY CHOPPED CARROTS 1 C CHOPPED ONION 1 C CHOPPED CELERY 1 C CHOPPED GREEN PEPPER 2 T PACKED DARK BROWN SUGAR 1/4 T CRUSHED DRIED RED PEPPER 4 EA WHOLE CLOVES 1 EA CLOVE GARLIC, MINCED 1 EA BAY LEAF 4 EA EARS OF FRESH CORN 32 OZ (2 CNS) BUTTER BEANS 10 OZ FROZEN CUT OKRA 2/3 C UNBLEACHED ALL-PURPOSE FLOUR IN 10-QUART DUTCH OVEN OR STOCK POT COMBINE CHICKEN, BEEF CROSS CUTS, WATER, SALT AND PEPPER. COVER; COOK UNTIL MEAT IS TENDER, ABOUT 1 HOUR. REMOVE CHICKEN AND BEEF FROM BROTH, RESERVING BROTH. REMOVE CHICKEN AND BEEF FROM BONES; DISCARD SKIN AND BONES. CUBE BEEF AND CHICKEN. SET ASIDE. COOK BACON UNTIL CRISP; DRAIN, RESERVING DRIPPINGS. CRUMBLE BACON, SET ASIDE. TO RESERVED BROTH IN DUTCH OVEN, ADD CUBED BEEF, UNDRAINED TOMATOES, POTATOES, CARROTS, ONION, CELERY, GREEN PEPPER, SUGAR, RED PEPPER, CLOVES, GARLIC,AND BAY LEAF. COVER; SIMMER 1 HOUR, STIRRING OFTEN. REMOVE CLOVES AND BAY LEAF. WITH KNIFE, MAKE CUTS DOWN CENTER OF EACH ROW OF CORN KERNELS AND SCRAPE OFF OF COBS. ADD CORN, CUBED CHICKEN, UNDRAINED BEANS, AND OKRA TO DUTCH OVEN; SIMMER 20 MINUTES. BLEND FLOUR AND RESERVED BACON DRIPPINGS; STIR INTO STEW. COOK UNTIL STEW THICKENS. SALT TO TASTE. GARNISH WITH PARSLEY AND SERVE HOT WITH BAKING POWDER BISCUITS FOR A GREAT MEAL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CAJUN STIR FRY (05/24/93) (1:57) 1 TO 2 T. OIL 10 OZ. CHICKEN BREAST, CUT IN PIECES 1/2 RED BELL PEPPER, CUT IN STRIPS 2 C. DIAGONALLY SLICED CELERY 2 C. JULIENNE CUT CARROTS 1 C. BEAN SPROUTS 1 C. SLICED MUSHROOMS 20 PEA PODS, STEMS REMOVED 3/4 C. SLICED WATER CHESTNUTS 1 C. BROCCOLI FLORETS 4 OZ. ANDOUILLE SAUSAGE, DIAGONALLY SLICED 2 TO 4 T. CAJUN POULTRY SEASONING 1/4 C. SOY SAUCE 2 C. COOKED WHITE RICE COOK CHICKEN IN HOT OIL. ADD RAW VEGETABLES, SAUSAGE AND POULTRY SEASONING. COOK ABOUT 1-1/2 MINUTES. ADD SOY SAUCE AND FRY FOR 30 SECONDS. REMOVE AND SERVE IMMEDIATELY WITH RICE. MAKES 2 GENEROUS SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CAJUN-STYLE CHICKEN NUGGETS (05-02-93) (21:32) SERVINGS: 12 1 EA ENV. ONION SOUP MIX * 1/2 C PLAIN DRY BREAD CRUMBS 1 1/2 T CHILI POWDER 1 T GROUND CUMIN 1 T THYME LEAVES 1/4 T RED PEPPER 2 LB BONELESS CHICKEN BREASTS ** 1 X OIL * YOU CAN USE ONION OR ONION-MUSHROOM RECIPE SOUP MIX IN THIS RECIPE. ** CHICKEN BREASTS SHOULD BE CUT INTO 1-INCH PIECES. IN LARGE BOWL, COMBINE ONION RECIPE SOUP MIX, BREAD CRUMBS, CHILI POWDER, CUMIN, THYME AND PEPPER. DIP CHICKEN IN BREAD CRUMB MIXTURE, COATING WELL. IN LARGE SKILLET, HEAT 1/2-INCH OIL AND COOK CHICKEN OVER MEDIUM HEAT, TURNING ONCE, UNTIL DONE; DRAIN ON PAPER TOWELS. SERVE WARM AND IF DESIRED WITH ASSORTED MUSTARDS. MICROWAVE DIRECTIONS: PREPARE CHICKEN AS ABOVE. IN 13 X 9-INCH BAKING DISH, ARRANGE CHICKEN, THEN DRIZZLE WITH 2 TO 3 T OIL. HEAT UNCOVERED AT HIGH (FULL POWER) 6 MINUTES OR UNTIL CHICKEN IS DONE, REARRANGING CHICKEN ONCE; DRAIN ON PAPER TOWELS. SERVE AS ABOVE MAKES ABOUT 5 DOZEN NUGGETS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CALICO CHICKEN COMBINE 2 CUPS DAIRY SOUR CREAM AND 1/2 ENVELOPE (1/4 CUP) DRY ONION SOUP MIX; CHILL. PLACE TWO 2 1/2 TO 3 POUND READ TO COOK BROILER-FRYER CHICKENS, CUT UP, IN DUTCH OVEN. ADD 2 CUPS WATER, 1 CUP DRY WHITE WINE, 1 TEASPOON SALT, DASH PEPPER, AND 1/2 TEASPOON DRIED BASIL, CRUSHED. COVER; COOK CHICKEN OVER LOW HEAT ABOUT 1 HOUR, OR UNTIL TENDER. MEANWHILE, COOK 2 CUPS LONG GRAIN RICE, FOLLOWING PACKAGE DIRECTIONS. REMOVE CHICKEN FROM BROTH; COOL. CUT IN LARGE PIECES. COOK LIQUID IN DUTCH OVEN, UNCOVERED, UNTIL REDUCED TO 1 1/2 CUPS. BLEND IN ONE 10 1/2 OUNCE CAN CONDENSED CREAM OF MUSHROOM SOUP, 1/4 CUP CHOPPED CANNED PIMIENTO, AND 1/4 CUP SNIPPED PARSLEY. STIR IN SOUR CREAM MIXTURE, CHICKEN, AND RICE. COOK AND STIR JUST UNTIL HEATED. MAKES 10 TO 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CAN OPENER CHICKEN 1 CAN (16 OUNCES) FRENCH STYLE GREEN BEANS, DRAINED 1 CAN (10 1/2 OUNCES) CONDENSED CREAM OF MUSHROOM SOUP 2 CANS (5 OUNCES EACH) BONED CHICKEN 1 PACKAGE (8 OUNCES) CHOW MEIN NOODLES IN SAUCEPAN ON GRILL, HEAT BEANS, SOUP AND CHICKEN. SERVE HOT CHICKEN MIXTURE OVER NOODLES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHAFING DISH CHICKEN AND CRAB 3 TABLESPOONS MARGARINE OR BUTTER 3 TABLESPOONS FLOUR 1/2 TEASPOON SALT 1/2 TEASPOON PAPRIKA 1/8 TEASPOON GROUND NUTMEG 1 CUP CHICKEN BROTH 1 CARTON (8 OUNCES) DAIRY SOUR CREAM 5 OR 6 DROPS RED PEPPER SAUCE 1/8 TEASPOON GARLIC POWDER 1 1/2 CUPS DICED COOKED CHICKEN 1 CAN (6 1/2 OUNCES) CRABMEAT, DRAINED AND CARTILAGE REMOVED 4 SLICES BACON, CRISPLY FRIED AND CRUMBLED 1 PACKAGE (10 OUNCES) FROZEN GREEN PEAS, COOKED AND DRAINED TOAST POINTS (BELOW) MELT MARGARINE IN BLAZER PAN OF CHAFING DISH, SKILLET OR SAUCEPAN. BLEND IN FLOUR, SALT, PAPRIKA AND NUTMEG. COOK OVER LOW HEAT, STIRRING UNTIL MIXTURE IS SMOOTH AND BUBBLY. REMOVE FROM HEAT. STIR IN CHICKEN BROTH. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL 1 MINUTE. REMOVE FROM HEAT. SLOWLY STIR IN SOUR CREAM, PEPPER SAUCE AND GARLIC POWDER. ADD CHICKEN, CRABMEAT AND 3/4 OF THE CRUMBLED BACON. HEAT THROUGH, STIRRING CONSTANTLY. SERVE OVER WATER BATH OF CHAFING DISH OR POUR MIXTURE INTO SERVING DISH. ARRANGE HOT COOKED PEAS AROUND EDGE OF MIXTURE. SPRINKLE MIXTURE WITH REMAINING CRUMBLED BACON. SERVE OVER TOAST POINTS. MAKES 4 TO 6 SERVINGS. TOAST POINTS REMOVE CRUSTS FROM SLICES OF BREAD; TOAST. CUT EACH SLICE INTO 4 TRIANGLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHAMPAGNE CHICKEN (08-16-93) (21:22) SERVINGS: 6 3 EA CHICKEN BREAST/BONED/SKINNED 2 T OLIVE OIL 2 T BUTTER 1/4 C CHAMPAGNE; DRY 1/2 C HEAVY CREAM 3 T TARRAGON; FRESH (1 T DRY) 1 X SALT & FRESHLY GROUND PEPPER 1 X ----OPTIONAL INGREDIENTS---- 6 EA PROSCIUTTO SLICES/PAPER THIN 3 EA SHALLOTS; FINELY CHOPPED 1 T BUTTER OR MARGARINE *** SEE INSTRUCTIONS AT END IF USING THE OPTIONAL INGREDIENTS. CUT CHICKEN INTO 1/4" WIDE SLICES. MELT THE BUTTER AND OLIVE OIL IN A LARGE HEAVY SKILLET. SAUTE THE CHICKEN FOR 4 TO 5 MINUTES. REMOVE THE CHICKEN AND KEEP WARM. DEGLAZE THE PAN WITH THE CHAMPAGNE. ADD THE CREAM TO THE PAN. ADD THE TARRAGON AND REDUCE THE SAUCE FOR TWO MINUTES. PUT THE CHICKEN BACK INTO THE PAN AND BRING JUST TO A SIMMER. REMOVE TO SERVING PLATTER. SERVE HOT WITH FRESH VEGETABLES OR OVER RICE OR PASTA. (I SERVE THIS OVER FETTUCINI, OR WITH A SIDE DISH OF FETTUCINI ALFREDO). *** CUT CHICKEN BREASTS IN HALF ONLY. PLACE EACH HALF BETWEEN SHEETS OF WAXED PAPER AND POUND WITH A MEAT TENDERIZER UNTIL ABOUT 1/8" THICK. SAUTE SHALLOTS IN BUTTER UNTIL TENDER. DIVIDE SHALLOTS EQUALLY BETWEEN THE BREAST HALVES, SPREADING EVENLY OVER EACH. PLACE ONE SLICE OF PROSCIUTTO ON EACH BREAST HALF, FOLD IN HALF, AND SECURE WITH TOOTHPICKS. SAUTE ABOUT 4 TO 5 MINUTES ON EACH SIDE IN THE BUTTER AND OLIVE OIL LISTED IN THE ORIGINAL INGREDIENTS. CHICKEN IS DONE WHEN IT SPRINGS BACK WHEN LIGHTLY PRESSED WITH FINGER. FOLLOW THE BALANCE OF THE INSTRUCTIONS LISTED ABOVE FOR THE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHEESE STUFFED CHICKEN ROLLS (08-21-92) (3:32) 4 LARGE BONELESS CHICKEN BREAST HALVES, TRIMMED OF FAT 4 TABLESPOONS FRESH HERB AND GARLIC SPREADABLE CHEESE 1/4 CUP FLOUR 1 EGG, BEATEN 1/2 CUP BREAD CRUMBS 1 TABLESPOON DRIED PARSLEY FLAKES 1/2 TEASPOON SALT FRESHLY GROUND PEPPER TO TASTE 4 TABLESPOONS MARGARINE FLATTEN CHICKEN BREASTS BETWEEN TWO SHEETS OF WAXED PAPER SO THEY ARE OF UNIFORM THICKNESS. PLACE 1 TABLESPOON CHEESE NEAR THE TAPERED END OF EACH BREAST. ROLL THE CHICKEN UP TUCKING IN THE SIDES AND SECURE WITH TOOTHPICKS. PLACE FLOUR ON A SHEET OF WAX PAPER. PLACE THE EGG IN A SHALLOW BOWL. COMBINE THE BREAD CRUMBS, PARSLEY, SALT AND PEPPER ON A PLATE. ROLL EACH BREAST IN FLOUR, DIP IN EGG THEN ROLL IN CRUMB MIXTURE COATING ON ALL SIDES. SHAKE OFF EXCESS CRUMBS. REFRIGERATE FOR 1/2 HOUR. HEAT OVEN TO 350 DEGREES. IN A 1 1/2 QUART BAKING DISH MELT MARGARINE. ROLL EACH BREAST IN MARGARINE AND MAKE SURE TO COAT ALL SURFACES. ARRANGE THEM IN DISH SEAM SIDE DOWN. BAKE 40 MINUTES, BASTING ONCE OR TWICE. COOL A FEW MINUTES; CAREFULLY REMOVE TOOTHPICKS AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHEESY CHICKEN CASSEROLE (01/08/94) (22:16) SERVINGS: 6 1.25 C RICE; COOKED 1.00 EA ONION, SMALL; CHOPPED 1.00 EA GREEN/RED BELL PEPPER;CHOPPD 1.00 X BUTTER;ENOUGH TO SAUTE VEG'S 3.00 C CHICKEN; COOKED AND CUT UP 1.00 EA HAM, THICK SLICE; CUBED 1.00 CN CONDENSED CHEDDAR SOUP 0.25 C MILK PREPARE RICE ACCORDING TO DIRECTIONS OR YOUR DESIRE. SET ASIDE. CUT UP THE CHICKEN INTO SMALL CHUNKS AND COOK THROUGH, EITHER ON THE STOVE TOP OR THE MICROWAVE. YOU CAN EITHER COOK IT AND THEN CUT IT UP, OR CUT IT UP AND THEN COOK IT. CHOP ONION AND PEPPERS INTO SMALL PIECES. SAUTE ONION AND PEPPER IN THE BUTTER FOR ABOUT 4 MINUTES OR UNTIL TENDER. CUT UP THE HAM SLICE INTO SMALL CUBE-LIKE PIECES. (ALTHOUGH, ANY KIND OF HAM, SLICED, DICED, CUBED, WOULD DO). STIR IN THE COOKED CHICKEN, CUBED HAM, SOUP (STRAIGHT FROM THE CAN), AND THE MILK. HEAT UNTIL CHICKEN IS HOT, STIRRING FREQUENTLY. STIR THE RICE INTO THE MIXTURE AND COOK ANOTHER FEW MINUTES UNTIL EVERYTHING IS HOT. BE SURE TO MIX IN RICE THOROUGHLY. WILL KEEP WELL IF YOU PREPARE AHEAD AND REHEAT BEFORE SERVING. JUST BE SURE TO HEAT IT AND MIX IT AGAIN WELL BEFORE SERVING. FREEZES WELL ALSO IF YOU WANT TO MAKE AN EXTRA BATCH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHEESY CHICKEN ROLLS (12/11/93) (21:20) SERVINGS: 4 1/2 C SHREDDED LO-FAT MOZZARELLA 2 1/2 OZ JAR SLICED MUSHROOMS, DRAINE 1/4 C PLAIN LOW-FAT YOGURT 1 T SNIPPED CHIVES 1 T SNIPPED PARSLEY 1 T CHOPPED PIMENTO 4 X MED CHICKEN BREAST HALVES * 1 T FINE DRY BREAD CRUMBS 1/8 T PAPRIKA 1 T PLAIN LOW-FAT YOGURT * 4 MED (12 OZ TOTAL) BONED SKINLESS CHICKEN BREAST HALVES FOR FILLING, IN A SMALL BOWL COMBINE CHEESE, MUSHROOMS, THE 1/4 C YOGURT, CHIVES, PARSLEY, AND PIMENTO. PLACE 1 CHICKEN BREAST HALF, BONED SIDE UP, BETWEEN 2 PIECES OF CLEAR PLASTIC WRAP. WORKING FROM THE CENTER TO THE EDGES, POUND LIGHTLY WITH A MEAT MALLET TO 1/8" THICKNESS. REMOVE PLASTIC WRAP. REPEAT WITH REMAINING CHICKEN. SPRINKLE LIGHTLY WITH SALT AND PEPPER. SPREAD SOME OF THE FILLING ON EACH CHICKEN BREAST HALF. FOLD IN THE SIDES AND ROLL UP. ARRANGE ROLLS SEAM SIDE DOWN IN A 10X6X2" BAKING DISH. COMBINE BREAD CRUMBS AND PAPRIKA. BRUSH CHICKEN WITH THE 1 TBSPN YOGURT; SPRINKLE WITH CRUMB MIXTURE. BAKE IN 350 DEG F. OVEN FOR 20-25 MINUTES OR TILL CHICKEN IS TENDER AND NO LONGER PINK. ********************************************************* PER SERVING: 205 CALORIES, 32 G PROTEIN, 4 G CARBOHYDRATES, 6 G FAT, 82 MG CHOLESTEROL, 298 MG SODIUM, 316 MG POTASSIUM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHEESY CHICKEN OVER RICE RICE PILAF (BELOW) 1 SMALL ONION, CHOPPED (ABOUT 1/4 CUP) 1/4 SMALL GREEN PEPPER, CUT INTO 1 X 1/4 INCH PIECES 2 TABLESPOONS FINELY CHOPPED CELERY 1/4 CUP MARGARINE OR BUTTER 2 CUPS CUT UP COOKED CHICKEN 1/4 CUP DICED COOKED HAM 1 CAN (11 OUNCES) CONDENSED CHEDDAR CHEESE SOUP 1/4 CUP MILK PREPARE RICE PILAF. COOK AND STIR ONION, GREEN PEPPER AND CELERY IN MARGARINE IN 10 INCH SKILLET UNTIL CELERY IS CRISP-TENDER, ABOUT 4 MINUTES. STIR IN CHICKEN, HAM, SOUP AND MILK. HEAT UNTIL CHICKEN IS HOT. SERVE OVER RICE PILAF. MAKES 6 SERVINGS. RICE PILAF 1 SMALL ONION, CHOPPED (ABOUT 1/4 CUP) 2 TABLESPOONS MARGARINE OR BUTTER 2 2/3 CUPS BOILING WATER 1 1/2 CUPS UNCOOKED REGULAR RICE 1 TABLESPOON INSTANT CHICKEN BOUILLON 1/2 TEASPOON SALT 1 BAY LEAF 1/4 CUP RAISINS COOK AND STIR ONION IN MARGARINE IN 2 QUART SAUCEPAN UNTIL TENDER, ABOUT 3 MINUTES. STIR WATER, RICE, INSTANT BOUILLON, SALT. BAY LEAF AND RAISINS INTO ONION. HEAT TO BOILING; REDUCE HEAT. COVER AND SIMMER 18 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHEESY LEMON CHICKEN (11-11-92) (19:46) 1 MEDIUM LEMON 1 TABLESPOON OLIVE OIL 4 WHOLE CHICKEN BREASTS, SPLIT, SKINNED AND BONED (ABOUT 1 POUND) 1 (10 3/4 OUNCE) CAN CREAM OF MUSHROOM SOUP 1/4 CUP WATER 1/8 TEASPOON PEPPER 1/2 CUP SHREDDED SWISS CHEESE 1 CUPS HOT COOKED RICE CUT 4 THIN SLICES LEMON; SET ASIDE. SQUEEZE 1 TABLESPOON JUICE FROM REMAINING LEMON; SET ASIDE. IN A 10 INCH SKILLET, OVER MEDIUM HEAT, IN HOT OIL, COOK CHICKEN UNTIL BROWNED ON BOTH SIDES, ABOUT 10 MINUTES. MEANWHILE, IN A SMALL BOWL COMBINE SOUP, WATER, RESERVED LEMON JUICE AND PEPPER. STIR INTO SKILLET WITH CHICKEN. SPRINKLE WITH CHEESE OVER CHICKEN; TOP WITH LEMON SLICES. REDUCE HEAT TO LOW. COVER; SIMMER 5 MINUTES OR UNTIL CHICKEN IS FORK TENDER, STIRRING OCCASIONALLY. GARNISH WITH PARSLEY. SERVE WITH RICE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN 'N RICE 4 CHICKEN BREASTS, ABOUT 1/4 POUND EACH 1 CAN (10 1/2 OUNCES) CONDENSED CREAM OF MUSHROOM SOUP 2/3 CUP UNCOOKED INSTANT RICE PLACE EACH CHICKEN BREAST ON 14 INCH SQUARE DOUBLE THICKNESS HEAVY DUTY ALUMINUM FOIL. MIX SOUP AND RICE; SPOON OVER CHICKEN BREASTS. SPRINKLE WITH PAPRIKA IF YOU WISH. WRAP SECURELY IN FOIL. PLACE ON GRILL 5 INCHES FROM HOT COALS. COOK ABOUT 40 MINUTES OR UNTIL DONE, TURNING ONCE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN A LA KING 3 CUPS COOKED CHICKEN 2 CUPS HEAVY CREAM 1 CUP SLICED MUSHROOM 1 SLICED GREEN PEPPER 1 CHOPPED PIMIENTO 1 1/2 TABLESPOON FLOUR 1/2 CUP CHICKEN BROTH 1/2 CUP SHERRY 1 TEASPOON SALT 1/4 TEASPOON PAPRIKA 1 DASH CAYENNE 6 EGG YOLKS 3 TABLESPOON BUTTER MELT BUTTER IN SAUCEPAN; ADD GREEN PEPPERS, MUSHROOMS AND PIMENTOS. SIMMER 5 MINUTES. ADD FLOUR AND BLEND WELL. ADD 3/4 OF THE HEAVY CREAM AND ALL THE CHICKEN BROTH. COVER AND COOK OVER LOW HEAT UNTIL THICKENED, STIRRING CONSTANTLY. STIR IN SHERRY, SALT, CAYENNE AND PAPRIKA. BEAT EGG YOLKS AND COMBINE WITH REST OF HEAVY CREAM. STIR SLOWLY INTO SAUCE. ADD CHICKEN AND HEAT BUT DO NOT BOIL. SERVE ON TOAST OR SHELLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN A LA KING 1 IN SAUCEPAN, MELT 1/4 CUP BUTTER, MARGARINE, OR CHICKEN FAT; BLEND IN 1/3 CUP ALL-PURPOSE FLOUR AND 1/2 TEASPOON SALT. ADD 1 CUP CHICKEN BROTH AND 1 CUP MILK ALL AT ONCE. COOK, STIRRING CONSTANTLY, UNTIL SAUCE IS THICK AND BUBBLY. ADD 2 CUPS DICED COOKED CHICKEN, ONE 3 OUNCE CAN SLICED MUSHROOMS, DRAINED, AND 1/4 CUP CHOPPED CANNED PIMIENTO. HEAT THROUGH. SERVE OVER TOAST POINTS. MAKES 5 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN A LA KING 2 (10-10-92) (0:32) 1/2 POUND SMALL MUSHROOMS 1 SMALL PEPPER, SLICED 1 10 3/4 OUNCE CAN CONDENSED CREAM OF CHICKEN OR MUSHROOM SOUP 1/8 TEASPOON GROUND PEPPER 4 BONELESS, SKINLESS, CHICKEN BREAST HALVES 1 10 OUNCE PACKAGE FROZEN PEAS AND PEARL ONIONS, RINSED 2 TABLESPOONS MILK IN 12" X 8" BAKING DISH, COOK MUSHROOMS, PEPPER, UNDILUTED SOUP, AND GROUND PEPPER, COVERED, ON HIGH 4 TO 6 MINUTES UNTIL VEGETABLES SOFTEN SLIGHTLY; STIR HALFWAY THROUGH COOKING. ADD CHICKEN, ARRANGING WITH MEATIER PORTIONS TOWARD EDGES OF DISH. COOK, COVERED, ON HIGH 6 TO 8 MINUTES UNTIL CHICKEN IS TENDER, STIRRING AND REARRANGING HALFWAY THROUGH COOKING. STIR IN PEAS AND MILK. COOK, COVERED 1 TO 2 MINUTES UNTIL HOT. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN A LA KING 3 (11-22-92) (1:47) 1 PACKAGE (10 OUNCES) FROZEN PUFF PASTRY SHELLS 1/2 CUP DICED GREEN PEPPER 2 TABLESPOONS BUTTER OR MARGARINE 1 CAN (10 3/4 OUNCES) CREAM OF CHICKEN SOUP 1/2 CUP MILK 2 CUPS CUBED, COOKED CHICKEN 1/4 CUP DICED PIMENTO BAKE PASTRY SHELLS ACCORDING TO PACKAGE DIRECTIONS. IN MEDIUM SAUCEPAN, COOK PEPPER IN BUTTER UNTIL TENDER. ADD SOUP, MILK, CHICKEN AND PIMENTO. HEAT STIRRING OCCASIONALLY. SPOON INTO WARM PASTRY SHELLS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN A LA DIVAN (11-12-92) (3:31) 3 CUPS COOKED FRESH BROCCOLI SPEARS 1 1/2 POUNDS SLICED COOKED CHICKEN BREAST, SKINNED AND BONED 1/4 TEASPOON ROSEMARY 1/4 TEASPOON CURRY POWDER 3 TABLESPOONS MARGARINE 1 1/2 CUPS SKIM MILK 6 TABLESPOONS EGG SUBSTITUTE 1 CLOVE GARLIC, CRUSHED 1 TABLESPOON LEMON JUICE PAPRIKA HEAT OVEN TO 350 DEGREES. IN THE BOTTOM OF A 2 QUART BAKING DISH OR 6 INDIVIDUAL BAKING DISHED ARRANGE BROCCOLI. PLACE CHICKEN SLICES OVER BROCCOLI; SPRINKLE WITH ROSEMARY AND CURRY POWDER. COVER WITH FOIL AND BAKE FOR 20 MINUTES OR UNTIL HOT. IN SAUCEPAN MELT MARGARINE. BLEND IN FLOUR. COOK OVER LOW HEAT, STIRRING, UNTIL SMOOTH AND BUBBLY. REMOVE FROM HEAT AND GRADUALLY STIR IN MILK. RETURN TO HEAT AND BRING TO A BOIL, STIRRING CONSTANTLY. GRADUALLY BLEND ABOUT 1/2 THE HOT MIXTURE INTO EGG SUBSTITUTE, THEN COMBINE WITH REMAINING HOT MIXTURE. STIR IN GARLIC AND LEMON JUICE. SPOON SAUCE OVER CHICKEN AND BROCCOLI; SPRINKLE LIGHTLY WITH PAPRIKA AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN ALEJANDRO (04-23-92) 1/2 CUP THINLY SLICED ONION 1 CLOVE GARLIC, MINCED 1 TABLESPOON MARGARINE 1 CUP MILD, MEDIUM OR HOT SALSA 1/2 TEASPOON SUGAR 1/4 TEASPOON GROUND CINNAMON 1/8 TEASPOON GROUND CLOVES 1/2 BAY LEAF 2 WHOLE BONELESS CHICKEN BREASTS, SPLIT 2 TEASPOONS CORNSTARCH 1 (8 OUNCE) CAN TOMATO SAUCE 1 SMALL ORANGE, PEELED AND CUT INTO SECTIONS HOT COOKED RICE IN LARGE SKILLET, OVER MEDIUM HIGH HEAT, COOK ONION AND GARLIC IN MARGARINE UNTIL TENDER. STIR IN SALSA, SUGAR, CINNAMON, CLOVES AND BAY LEAF; ADD CHICKEN. COVER; SIMMER FOR 30 MINUTES. REMOVE CHICKEN TO HEATED PLATTER; KEEP WARM. IN SMALL BOWL, DISSOLVE CORNSTARCH IN TOMATO SAUCE; STIR INTO SKILLET. COOK, STIRRING CONSTANTLY UNTIL MIXTURE THICKENS AND BEGINS TO BOIL. ADD ORANGE SECTIONS; HEAT THROUGH. DISCARD BAY LEAF. SERVE CHICKEN OVER RICE TOPPED WITH SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN ALEJANDRO 1 (01/08/94) (22:10) SERVINGS: 4 1/2 C ONIONS, THIN SLICED 1 EA GARLIC CLOVE, MINCED 1 TB MARGARINE OR BUTTER 1 C MEDIUM SALSA 1/2 T SUGAR 1/4 T CINNAMON 1/8 T GROUND CLOVES 1/2 EA BAY LEAF 4 EA CHICKEN BREAST HALVES 2 T CORNSTARCH 8 OZ TOMATO SAUCE 1 EA ORANGE,SECTIONED 1 X RICE IN A LARGE SKILLET, OVER MEDIUM HEAT, COOK ONION AND GARLIC IN MARGARINE UNTIL TENDER. STIR IN SALSA, SUGAR, CINNAMON, CLOVES, AND BAY LEAF; ADD CHICKEN. COVER AND SIMMER FOR 30 MINUTES. REMOVE CHICKEN TO HEATED PLATE: KEEP WARM. IN A SMALL BOWL, DISSOLVE CORNSTARCH IN TOMATO SAUCE; STIR INTO SKILLET. COOK, STIRRING CONSTANTLY, UNTIL THE MIX THICKENS AND BEGINS TO BOIL. ADD ORANGE SECTIONS. HEAT THROUGH. REMOVE AND DISCARD BAY LEAF. SERVE CHICKEN AND SAUCE OVER RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN ALMOND 1 POUND CHICKEN BREASTS (ABOUT 2 LARGE) 2 TABLESPOONS VEGETABLE OIL 1/2 TEASPOON SALT 1 CAN (8 1/2 OUNCES) BAMBOO SHOOTS, DRAINED 1 LARGE STALK CELERY, CUT DIAGONALLY INTO 1/4 INCH SLICES (ABOUT 3/4 CUP) 8 OUNCES FRESH MUSHROOMS, CUT INTO 1/4 INCH SLICES 1/4 TEASPOON GROUND GINGER 3/4 CUP CHICKEN BROTH 2 TEASPOONS SOY SAUCE 3 TABLESPOONS COLD WATER 2 TABLESPOONS CORNSTARCH 1/2 CUP TOASTED WHOLE BLANCHED ALMONDS 2 TO 3 CUPS HOT COOKED RICE REMOVE SKIN AND BONES FROM CHICKEN AND CUT IN 1/8 INCH STRIPS (ABOUT 1 CUP). HEAT OIL AND SALT IN 10 INCH SKILLET UNTIL HOT. ADD CHICKEN. COOK AND STIR OVER MEDIUM HIGH HEAT UNTIL ALMOST DONE, ABOUT 6 MINUTES. ADD BAMBOO SHOOTS, CELERY, MUSHROOMS AND GINGER. COOK AND STIR 1 MINUTE. STIR IN BROTH AND SOY SAUCE; REDUCE HEAT. COVER AND SIMMER UNTIL VEGETABLES ARE CRISP-TENDER AND CHICKEN IS DONE, 3 TO 5 MINUTES. SHAKE COLD WATER AND CORNSTARCH IN TIGHTLY COVERED CONTAINER; STIR GRADUALLY INTO CHICKEN MIXTURE. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. TOP WITH ALMONDS. SERVE WITH HOT RICE AND, IF DESIRED, A MIXTURE OF KUMQUATS AND MANDARIN ORANGE SEGMENTS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN ALMOND TARTS 1 PACKAGE (11 OUNCES) PIE CRUST MIX OR STICKS 2 CUPS CUBED COOKED CHICKEN 2 CUPS THINLY SLICED CELERY 1 CUP TOASTED BREAD CUBES 1 CUP MAYONNAISE OR SALAD DRESSING 1/2 CUP CHOPPED OR SLIVERED ALMONDS, TOASTED 2 TABLESPOONS LEMON JUICE 2 TEASPOONS INSTANT MINCED ONION 1/2 TEASPOON SALT 1/2 CUP SHREDDED CHEESE HEAT OVEN TO 475 DEGREES PREPARE PASTRY FOR TWO CRUST PIE AS DIRECTED ON PACKAGE EXCEPT DIVIDE DOUGH INTO 12 EQUAL PARTS. ROLL EACH PART INTO 4 1/2 INCH ROUND OR SQUARE. FIT OVER BACKS OF MUFFIN CUPS OR SMALL CUSTARD CUPS, MAKING PLEATS SO PASTRY WILL FIT CLOSELY. PRICK THOROUGHLY WITH FORK TO PREVENT PUFFING. PLACE ON COOKIE SHEET. BAKE 5 TO 8 MINUTES. COOL TARTS; REMOVE FROM CUPS. HEAT OVEN TO 400 DEGREES MIX CHICKEN, CELERY, BREAD CRUMBS, MAYONNAISE, CHOPPED ALMONDS, LEMON JUICE, ONION AND SALT. SPOON 1/3 TO 1/2 CUP CHICKEN MIXTURE INTO EACH TART SHELL; SPRINKLE WITH CHEESE. PLACE ON COOKIE SHEET. BAKE UNTIL BUBBLY, 10 TO 15 MINUTES. GARNISH WITH PARSLEY IF DESIRED. SERVE HOT. MAKES 12 TARTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN ALMOND WITH PEA PODS 1 POUND CHICKEN BREASTS (ABOUT 2 LARGE) 2 TABLESPOONS VEGETABLE OIL 1/2 TEASPOON SALT 1 MEDIUM ONION, CUT INTO 1/4 INCH SLICES 1 LARGE STALK CELERY, CUT DIAGONALLY INTO 1/4 INCH SLICES (ABOUT 3/4 CUP) RINSE 1 PACKAGE FROZEN CHINESE PEA PODS (6 OUNCES) UNDER COLD WATER TO SEPARATE; DRAIN 8 OUNCES FRESH MUSHROOMS, CUT INTO 1/4 INCH SLICES 1/4 TEASPOON GROUND GINGER 3/4 CUP CHICKEN BROTH 2 TEASPOONS SOY SAUCE 3 TABLESPOONS COLD WATER 2 TABLESPOONS CORNSTARCH 1/2 CUP TOASTED WHOLE BLANCHED ALMONDS 2 TO 3 CUPS HOT COOKED RICE REMOVE SKIN AND BONES FROM CHICKEN AND CUT IN 1/8 INCH STRIPS (ABOUT 1 CUP). HEAT OIL AND SALT IN 10 INCH SKILLET UNTIL HOT. ADD CHICKEN. COOK AND STIR OVER MEDIUM HIGH HEAT UNTIL ALMOST DONE, ABOUT 6 MINUTES. ADD PEA PODS, CELERY, MUSHROOMS AND GINGER. COOK AND STIR 1 MINUTE. STIR IN BROTH AND SOY SAUCE; REDUCE HEAT. COVER AND SIMMER UNTIL VEGETABLES ARE CRISP-TENDER AND CHICKEN IS DONE, 3 TO 5 MINUTES. SHAKE COLD WATER AND CORNSTARCH IN TIGHTLY COVERED CONTAINER; STIR GRADUALLY INTO CHICKEN MIXTURE. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. TOP WITH ALMONDS. SERVE WITH HOT RICE AND, IF DESIRED, A MIXTURE OF KUMQUATS AND MANDARIN ORANGE SEGMENTS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND BANANA EGGROLL APPETIZER (05/20/93) (23:57) 1 LARGE WHOLE CHICKEN BREAST 2 LARGE FIRM BANANAS 2 T SESAME OIL 2 EGGS 2 T MILK 1/2 C ALL-PURPOSE FLOUR 2 T FLOUR MIXED WITH 2/3 T COLD WATER TO MAKE THICK PASTE 4 EGGROLL WRAPPERS 3 C OIL FOR DEEP-FRYING PREPARATION: HALVE CHICKEN BREAST; LAY ONE HALF FLAT AND SLICE THROUGH IT HORIZONTALLY. REPEAT WITH OTHER HALF. USE ROLLING PIN TO ROLL BREAST MEAT PIECES INTO VERY THIN SLICES. BRUSH LIGHTLY WITH SESAME OIL. PEEL AND CUT BANANAS IN HALF TO YIELD TWO ROUND SECTIONS ABOUT LENGTH OF CHICKEN BREASTS. BEAT EGGS WITH MILK. WRAP THIN PIECE OF CHICKEN AROUND SECTION OF BANANA; DREDGE WITH FLOUR; DIP IN EGG MIXTURE. ROLL WRAPPED BANANA IN EGGROLL WRAPPER, TUCKING SIDES OF WRAPPER AS YOU ROLL. SEAL END OF WRAPPER WITH FLOUR PASTE. AT THIS POINT, YOU CAN COVER AND CHILL OR FREEZE THEM UNTIL READY TO DEEP-FRY. DEEP-FRYING: HEAT DEEP-FRYING OIL IN WOK UNTIL BUBBLES FORM AROUND A BAMBOO CHOPSTICK HELD UPRIGHT IN CENTER OF OIL. DEEP-FRY UNTIL LIGHT BROWN; DRAIN. AFTER ROLLS HAVE COOLED SLIGHTLY, SLICE INTO 1" SECTIONS. SERVE. IF NOT SERVING RIGHT AWAY, REFRY ROLLS BRIEFLY TO RECRISP, THEN SLICE AND SERVE. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND BEEF (05/17/93) (1:03) SERVINGS: 4 4 EA CHICKEN BREASTS 1/2 C SOUR CREAM 1/4 LB CHIPPED BEEF 3 T BACON, CHOPPED 1 CN CREAM OF MUSHROOM SOUP 1 X PAPRIKA SKIN, BONE, & HALVE CHICKEN BREASTS. LAY CHIPPED BEEF ON BOTTOM OF BAKING DISH. TURN ENDS OF BREASTS UNDER AND LAY ON TOP OF BEEF. MIX MUSHROOM SOUP AND SOUR CREAM AND SPREAD OVER TOP. DOT WITH BACON AND SPRINKLE WITH PAPRIKA. COVER WITH FOIL AND BAKE IN 275 DEGREE OVEN FOR 2-1/2 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN & BLACK BEAN TOSTADA (10-07-92) (2:01) 1 REFRIGERATED ROASTED WHOLE CHICKEN 1 MEDIUM SIZE TOMATO 1 SMALL HEAD ROMAINE LETTUCE 1 GREEN ONION 1 1 1/4 OUNCE PACKAGE TACO SEASONING 1 15 TO 16 OUNCE CAN BLACK BEANS , DRAINED 4 8 INCH FLOUR TORTILLAS 1 MEDIUM SIZE AVOCADO 1/4 CUP SOUR CREAM ABOUT 30 MINUTES BEFORE SERVING: 1. DISCARD BONES AND SKIN FROM CHICKEN; WITH HANDS, COARSELY SHRED MEAT. DICE TOMATO; THINLY SLICE LETTUCE,RESERVING A FEW LEAVES FOR GARNISH. SLICE GREEN ONION. PREHEAT OVEN TO 450 DEGREES 2. IN 3-QUART SAUCEPAN OVER MEDIUM HEAT, HEAT CHICKEN, TACO SEASONING,AND 1 CUP WATER TO BOILING. REDUCE HEAT TO LOW; SIMMER 5 MINUTES TO BLEND FLAVORS, STIRRING OCCASIONALLY. STIR IN GREEN ONION AND BLACK BEANS. 3. MEANWHILE; PLACE FLOUR TORTILLAS ON COOKIE SHEET AND TOAST IN OVEN 3 MINUTES OR UNTIL CRISP BUT NOT BROWN. CUT AVOCADO LENGTHWISE IN HALF; PEEL AND REMOVE SEED. CUT AVOCADO INTO THIN WEDGES. 4. TO ASSEMBLE TOSTADAS: PLACE EACH TOASTED TORTILLA ON A DINNER PLATE. TOP TORTILLAS WITH SLICED LETTUCE,THEN CHICKEN MIXTURE. SPRINKLE WITH DICED TOMATO; TOP WITH SOUR CREAM. ARRANGE LETTUCE LEAVES AND AVOCADO SLICES AROUND TOSTADAS ON PLATES. GARNISH WITH CILANTRO. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND CREAM CHEESE CASSEROLE (11-06-92) (3:06) IBM 1/2 (1 POUND) PACKAGE MACARONI SHELLS, UNCOOKED 1 (14 1/2 OUNCE) CAN CHICKEN BROTH 1/3 CUP FLOUR 1/2 TEASPOON TARRAGON LEAVES 2 (3 OUNCE) PACKAGES CREAM CHEESE, SOFTENED 1 (5 OUNCE) CAN CHUNK CHICKEN, DRAINED AND FLAKED 3 TABLESPOONS FINELY CHOPPED GREEN BELL PEPPER 1/4 CUP FINELY CHOPPED ONION 2 TABLESPOONS DICED PIMENTO 1 TABLESPOON PREPARED MUSTARD 1/2 TEASPOON SALT 1/2 CUP BUTTERED CORN FLAKE CRUMBS PREPARE SHELLS ACCORDING TO PACKAGE DIRECTIONS; DRAIN. IN MEDIUM SAUCEPAN BLEND CHICKEN BROTH, FLOUR AND TARRAGON. SIMMER, WHISKING CONSTANTLY, UNTIL THICKENED AND BUBBLY. COOL SLIGHTLY. IN MEDIUM BOWL STIR CREAM CHEESE UNTIL SMOOTH. BLEND IN BROTH. COMBINE SHELLS, BROTH MIXTURE, CHICKEN AND REMAINING INGREDIENTS EXCEPT CORN FLAKE CRUMBS; MIX WELL. POUR INTO 2 QUART BAKING DISH. TOP WITH CORN FLAKE CRUMBS. HEAT OVEN TO 350 DEGREES. BAKE UNTIL HOT, 20 TO 25 MINUTES. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND CRISP VEGETABLE TOSS (11-06-92) (3:04) IBM 1 (7 OUNCE) PACKAGE ELBOW MACARONI 1/2 CUP OLIVE OR VEGETABLE OIL 2 TABLESPOONS RED WINE VINEGAR 2 TABLESPOONS FRESH LEMON JUICE 1/2 TEASPOON TARRAGON LEAVES 1/4 TEASPOON DRY MUSTARD 1/4 TEASPOON PEPPER 2 CUPS SLICED FRESH MUSHROOMS 1 CUP FROZEN GREEN PEAS, THAWED AND DRAINED 1 CUP SLICED PITTED RIPE OLIVES 1 SMALL RED BELL PEPPER, CUT INTO SMALL JULIENNE STRIPS 1/3 CUP SLICED GREEN ONIONS 2 TABLESPOONS CHOPPED FRESH PARSLEY 2 (5 OUNCE) CANS CHUNK CHICKEN, DRAINED AND FLAKED PREPARE MACARONI ACCORDING TO PACKAGE DIRECTIONS; DRAIN. IN LARGE SKILLET HEAT OIL, VINEGAR, LEMON JUICE, TARRAGON, DRY MUSTARD AND PEPPER. ADD MACARONI AND REMAINING INGREDIENTS; TOSS TO COAT. HEAT THROUGH. SERVE IMMEDIATELY. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND FRESH VEGETABLE PROVENCALE (08-16-93) (21:28) SERVINGS: 4 1 EA SMALL CAULIFLOWER 2 EA RIPE TOMATOES, SLICED 2 EA MED. CARROTS, SLICED THIN 1 EA LARGE ONION, SLICED THIN 2 T CHOPPED FRESH PARSLEY, DIVIDE 1 T DICED LEAF BASIL, DIVIDED 1/4 T PEPPER 1 EA CHICKEN CUBE BOUILLON 1/2 C BOILING WATER 2 T LEMON JUICE 2 EA CHICKEN BREASTS, SKINNED,SPT BREAK THE CAULIFLOWER INTO SMALL PIECES. COMBINE VEGETABLES IN 3 QT. BAKING DISH. SPRINKLE WITH 1T PARSLEY, 2T BASIL, AND THE PEPPER. COMBINE THE BOUILLON CUBE AND WATER AND POUR OVER VEGETABLES. MAKE PASTE OF 1T PARSLEY, 1T BASIL, THE GARLIC POWDER, AND LEMON JUICE. PLACE THE CHICKEN OVER THE VEGETABLES. SPREAD THE PASTE ON THE CHICKEN. COVER AND BAKE AT 350F FOR 1 1/2 HRS OR UNTIL THE CHICKEN AND VEGETABLES ARE TENDER, BASTING OCCASIONALLY. CAL: 220; FAT 3/5G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND GREEN CHILI CASSEROLE 1 ONION, MINCED 2 SHALLOTS, MINCED 4 T CHICKEN STOCK 1 GREEN PEPPER, CHOPPED 4 CANS MUSHROOM SOUP (NO SALT, MSG, PRESERVATIVE, SUGAR) 2 CANS DICED GREEN CHILIES (4 OUNCE) 4 COOKED CHICKEN BREASTS, SKINNED, BONED, DICED 1 PACKAGE CORN TORTILLAS (12 IN A PACKAGE) 2 CORN TORTILLAS, TOASTED AND CRUMBLED 4 T GRATED SAP SAGO CHEESE, TOASTED SAUTE MINCED ONION AND SHALLOTS IN CHICKEN STOCK UNTIL TRANSPARENT. ADD CHOPPED GREEN PEPPER AND SAUTE 2 MINUTES MORE. ADD CANNED MUSHROOM SOUP AND CHILIES. STIR UNTIL BLENDED. ADD DICED CHICKEN AND BLEND. SPRAY A LARGE 3 QUART EARTHENWARE OR GLASS SHALLOW CASSEROLE WITH NONSTICK SPRAY. PLACE 1/4 OF THE CORN TORTILLAS ON BOTTOM OF CASSEROLE. SPOON ONE THIRD OF CHICKEN MIXTURE OVER TORTILLAS. REPEAT LAYER TWICE, ENDING WITH CHICKEN MIXTURE ON TOP. UP TO HERE CAN BE DONE THE DAY BEFORE OR FROZEN. SPRINKLE WITH REMAINING CRUMBLED, TOASTED TORTILLAS AND CHEESE. BAKE IN A PREHEATED 375 F OVEN FOR 45 MINUTES, OR UNTIL GOLDEN BROWN ON TOP AND HEATED THROUGH. SERVES 12 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND HAM SALAD 1/3 CUP MAYONNAISE 13 CUP DAIRY SOUR CREAM 1 TABLESPOON PREPARED MUSTARD 1 TABLESPOON LEMON JUICE 2 CUPS DICED COOKED CHICKEN 2 CUPS DICED COOKED HAM 1 CUP CHOPPED CELERY SALAD GREENS PLANTERS ALMONDS TO TASTE RITZ CRACKERS IN LARGE BOWL COMBINE MAYONNAISE, SOUR CREAM, MUSTARD AND LEMON JUICE. MIX IN CHICKEN, HAM AND CELERY. CHILL UNTIL READY TO SERVE. SPOON SALAD ONTO TO INDIVIDUAL SALAD PLATES LINED WITH CRISP SALAD GREENS. SPRINKLE PLANTERS SLIVERED ALMONDS. SERVE WITH RITZ CRACKERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND MUSHROOM CASSEROLE (08-17-93) (0:46) SERVINGS: 6 4 LB CHICKEN 16 OZ BOTTLE ITALIAN DRESSING 6 C WHITE WINE 1 LB FRESH MUSHROOMS 2 X GARLIC CLOVES 4 C CHICKEN GRAVY (10 1/2 OZ) REMOVE SKIN AND BONES FROM CHICKEN AND CUT INTO BITE SIZED PIECES. ASH AND TRIM MUSHROOMS AND CUT IN HALF. IN LARGE CASSEROLE DISH, COMBINE CHICKEN, MUSHROOMS, WHOLE GARLIC CLOVES, WINE AND DRESSING. OVER AND MARINATE IN REFRIGERATOR OVERNIGHT. REMOVE CHICKEN AND MUSHROOMS AND MEASURE 2 CUPS OF MARINADE. POUR REMAINING MARINADE INTO ANOTHER CONTAINER. RETURN CHICKEN AND MUSHROOMS TO CASSEROLE. IX 2 CUPS MARINADE WITH CANS OF GRAVY AND POUR OVER CHICKEN. BAKE AT 25 DEGREES FOR 1 1/2 HOURS. SERVE HOT OVER RICE, POTATOES OR BISCUITS. NOTE 1: REMAINING MARINADE CAN BE FROZEN FOR LATER USE AS MARINADE OR BARBECUE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND RICE (01/08/94) (21:58) SERVINGS: 6 1 CHICKEN (2 TO 3 POUNDS) 1 C UNCOOKED RICE CUT INTO SERVING PIECES 1 TB MINCED PARSLEY 1/4 C FAT 2 TS SALT 1/2 C CHOPPED ONION 1/2 TS PAPRIKA 1 CLOVE GARLIC, MINCED 1/4 TS PEPPER 1 LG TOMATO, CHOPPED 1/4 TS SAFFRON 3 C HOT WATER 1 BAY LEAF 1. RINSE CHICKEN AND PAT DRY WITH ABSORBENT PAPER. 2. HEAT FAT IN A SKILLET OVER MEDIUM HEAT. ADD ONION AND GARLIC; COOK UNTIL ONION IS TENDER. REMOVE WITH A SLOTTED SPOON. SET ASIDE. 3. PUT CHICKEN PIECES, SKIN SIDE DOWN, IN SKILLET. TURN TO BROWN PIECES ON ALL SIDES. 4. WHEN CHICKEN IS BROWNED, ADD TOMATO, ONION, WATER, RICE, PARSLEY, AND THE DRY SEASONINGS. COVER AND COOK OVER LOW HEAT ABOUT 45 MINUTES, OR UNTIL THICKEST PIECES OF CHICKEN ARE TENDER WHEN PIERCED WITH A FORK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND SAUSAGE CASSOULET (01/08/94) (22:18) SERVINGS: 8 2 CN NAVY BEANS; 15 OZ. 2 BAY LEAVES 2 C TOMATO JUICE 2 TS CHICKEN BOUILLON; GRANULES 2 C CARROTS, CUT INTO 1/2" 1 TS BASIL; DRY & CRUSHED -PIECES, ABOUT 4 MEDIUM 1 TS OREGANO, DRY & CRUSHED 1 C CELERY; CHOPPED 1/2" PIECES 8 CHICKEN DRUMSTICKS; 1 C ONION; CHOPPED -SKINNED AND FROZEN 2 GARLIC CLOVES; MINCED 8 OZ SMOKED TURKEY SAUSAGE LINK IN CROCKPOT, COMBINE UNDRAINED BEANS, TOMATO JUICE, CARROTS, CELERY, ONION, GARLIC, BAY LEAVES, BOUILLON, BASIL, AND OREGANO. PLACE FROZE CHICKEN ATOP BEAN MIXTURE. CUT SAUSAGE IN HALF LENGTHWISE AND SLICE. PLACE ATOP CHICKEN. COVER; COOK ON LOW-HEAT SETTING FOR 10-12 HOURS OR HIGH-HEAT SETTING FOR 5-6 HOURS. REMOVE BAY LEAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND SAUSAGE IN TOMATO SAUCE (05/14/93) (6:40) SERVINGS: 8 1/4 C OLIVE OIL 4 EA LG CLOVES GARLIC,COARSE CHOP 2 1/2 LB SWEET ITAL. SAUSAGE LINKS 1 1/2 LB HOT ITAL. SAUSAGE LINKS 4 EA CHICKEN LEGS 4 EA CHICKEN THIGHS 56 OZ (2 CNS) TOMATOES 6 OZ (1 CAN) TOMATO PASTE 1 X SALT AND PEPPER TO TASTE 1/2 T DRIED BASIL 1/2 C DRY RED WINE 1 X CHOPPED FRESH PARSLEY HEAT OIL IN A LARGE HEAVY SKILLET. ADD THE GARLIC AND SAUTE UNTIL LIGHT GOLDEN. REMOVE THE GARLIC AND RESERVE. PRICK THE SAUSAGES IN SEVERAL PLACES AND THEN SEAR THEM IN THE HOT OIL. REMOVE AND SET ASIDE, COVERED. BROWN CHICKEN WELL ON ALL SIDES IN THE SAME SKILLET. REMOVE AND SET ASIDE, COVERED. POUR 1 T OF THE DRIPPINGS INTO A LARGE DUTCH OVEN OR CASSEROLE. DISCARD REMAINING DRIPPINGS OR SAVE THEM FOR ANOTHER USE. (DO NOT WASH SKILLET; YOU WILL NEED IT LATER.) CRUSH THE TOMATOES WITH YOUR HANDS AND ADD THEM, WITH THEIR JUICE, TO THE DRIPPINGS. ADD THE TOMATO PASTE, SALT, FRESHLY GROUND PEPPER, BASIL AND RESERVED GARLIC. SIMMER, UNCOVERED, FOR 15 MINUTES. ADD THE SAUSAGE AND SIMMER, COVERED, FOR 20 MINUTES. ADD THE CHICKEN, COVER, AND SIMMER FOR 20 MINUTES MORE. MEANWHILE, DEGLAZE THE SKILLET WITH THE WINE. STIR WINE INTO THE SAUCE AND SIMMER FOR A FINAL 10 MINUTES. SPRINKLE WITH PARSLEY. SERVE WITH PASTA AND FRESHLY GRATED PARMESAN CHEESE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND SAUSAGE JAMBALAYA (02/25/94) (1:39) YIELD: 1 SERVINGS 1 SM FRYER 1 RIB OF CELERY 2 C LONG GRAIN RICE 1 LB HAM, CUBED 1 C ONION, CHOPPED 3/4 C FRESH PARSLEY, CHOPPED 1 LG BAY LEAF 2 TS SALT 1/4 TS TABASCO 2 LG ONIONS 3 GARLIC CLOVES 1 LB SMOKED SAUSAGE 1/2 STICK OF MARGARINE 1 C GREEN PEPPER, CHOPPED 1 CN TOMATO PASTE 6 OZ. 1/4 TS THYME 1/2 TS PEPPER 1/4 C GREEN ONION, CHOPPED PUT CHICKEN, 1 ONION, (CUT IN HALF), CELERY AND 1 GARLIC CLOVE IN POT. COVER WITH WATER. COOK FOR APPROXIMATELY 1 HOUR OR UNTIL CHICKEN IS TENDER. COOK 2 CUPS OF RICE IN 5 CUPS CHICKEN BROTH (20 TO 25 MINUTES OR UNTIL LIQUID IS ABSORBED.) DEBONE CHICKEN AND CUT SAUSAGE INTO 1/2 INCH CUBES. FRY SAUSAGE AND HAM IN DUTCH OVEN UNTIL LIGHTLY BROWNED. REMOVE MEAT FROM POT AND ADD MARGARINE. SAUTE 1 CHOPPED ONION, PEPPER AND 1/2 CUP CHOPPED PARSLEY UNTIL TENDER. ADD CHICKEN, SAUSAGE AND HAM TO VEGETABLES. STIR IN 2 MINCED GARLIC CLOVES, TOMATO PASTE, BAY LEAF, THYME, SALT PEPPER AND TABASCO. ADD COOKED RICE AND MIX THOROUGHLY. SIMMER OVER LOW HEAT FOR 15 MINUTES. STIR FREQUENTLY. REMOVE BAY LEAF AND TOSS IN 1/4 CUP CHOPPED PARSLEY AND 1/4 CUP CHOPPED GREEN ONION TOPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND SWEET POTATOES (08-16-93) (21:34) SERVINGS: 6 2 C MASHED, COOKED SWEET POTATOES 2 T BROWN SUGAR 1/2 T GROUND CINNAMON 1/8 T GROUND NUTMEG 1/3 C SKIMMED EVAPORATED MILK 1/4 C CHICKEN BROTH 1/4 C MINCED ONION 1 EA 8 OZ. CAN WATER CHESTNUTS* 1 EA 10 OZ. CREAM OF CHICKEN SOUP 1 EA OR WHITE SAUCE CHICKEN FLAVOR 3 C CUBED CHICKEN 3 T WATER *DRAINED, SLICED. PREHEAT OVEN TO 350F. IN A MEDIUM SIZE BOWL, COMBINE SWEET POTATOES, BROWN SUGAR, CINNAMON, NUTMEG AND MILK. SPREAD AROUND THE INSIDE EDGE OF A ROUND 10 IN. CASSEROLE, FORMING A RING. IN A MEDIUM SIZE NON STICK SKILLET, HEAT BROTH OVER LOW HEAT. ADD ONION AND WATER CHESTNUTS; COOK UNTIL TENDER. ADD SOUP OR SAUCE, CHICKEN AND 3 TABLESPOONS WATER; COOK OVER MEDIUM HEAT UNTIL HOT, STIRRING OCCASIONALLY. SPOON CHICKEN MIXTURE INTO CENTER OF SWEET POTATO RING IN CASSEROLE. BAKE UNCOVERED, 30 MIN OR UNTIL BUBBLING. CAL: 308; FAT: 6G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND VEGETABLE CASSEROLE (08-16-93) (21:35) SERVINGS: 4 2 EA CHICKEN BREASTS, HALVED 4 EA CARROTS, QUARTERED 1 C PEARL ONIONS 2 EA CELERY STALKS, LARGE PIECES 2 EA POTATOES, PEELED, QUARTERED 1/4 C CHICKEN BROTH 1 EA 10 OZ CAN CREAM OF MUSHROOMS 1/2 C SKIM MILK 1/4 T DRIED LEAF THYME 1/8 T GROUND SAGE 1 EA BAY LEAF PREHEAT OVEN TO 350F. RINSE CHICKEN AND PAT DRY. HEAT A MEDIUM SIZE NON STICK SKILLET OVER LOW HEAT; SPRAY LIGHTLY WITH VEGETABLE SPRAY. ADD CHICKEN AND COOK QUICKLY UNTIL BROWNED ON BOTH SIDES. REMOVE CHICKEN TO A MEDIUM SIZE SHALLOW CASSEROLE. ADD VEGETABLES TO CASSEROLE. IN A SMALL BOWL COMBINE BROTH, SOUP MILK, THYME, SAGE AND BAY LEAF; POUR OVER CHICKEN AND VEGETABLES. BAKE, COVERED 1 HOUR OR UNTIL VEGETABLES AND CHICKEN ARE TENDER. CAL: 343; FAT: 9. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND VEGETABLE CASSEROLES (12/11/93) (21:23) SERVINGS: 2 1 1/2 C ZUCCHINI, CUT IN 1/4" SLICES 1 X SMALL ONION * 1 X SM TOMATO, CUT IN THIN WEDGE 2 T SLICED PITTED RIPE OLIVES 2 T SNIPPED PARSLEY 1 T SNIPPED FRESH BASIL ** 1/8 T GARLIC POWDER 2 X MED CHICKEN BREAST HLVES *** 1 T MARGARINE * THINLY SLICED AND SEPARATED INTO RINGS ** OR 1 T DRIED BASIL, CRUSHED *** 2 MED (6 OZ TOTAL) BONED SKINLESS CHICKEN BREAST HALVES HALVE LARGE SLICES OF ZUCCHINI. IN A LARGE BOWL STIR TOGETHER ZUCCHINI, ONION, TOMATO, OLIVES, PARSLEY, BASIL, AND GARLIC POWDER. DIVIDE EVENLY BETWEEN 2 INDIVIDUAL CASSEROLES OR AU GRATIN DISHES. TOP WITH A CHICKEN BREAST HALF. DOT WITH MARGARINE. SPRINKLE CHICKEN BREAST HALVES WITH 1/8 T SALT AND 1/8 T PEPPER. BAKE, COVERED, IN A 350 DEG F. OVEN ABOUT 40 MINUTES OR TILL CHICKEN IS NO LONGER PINK. PER SERVING: 200 CALORIES, 28 G PROTEIN, 7 G CARBOHYDRATES, 6 G FAT, 72 MG CHOLESTEROL, 295 MG SODIUM, 635 MG POTASSIUM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN AND VEGETABLE CURRY (02/13/94) (23:27) YIELD: 4 SERVINGS 500 G CHICKEN THIGH MEAT 1 LG BOILED POTATO CUT IN PIECES 2 C MIXED VEGETABLES 1 LG ONION CHOPPED 2 TB GHEE OR VEGETABLE OIL 1 TIN COCONUT CREAM 1 LG RIPE BANANA CHOPPED 2 TB LEMON JUICE PINCH OF SUGAR 1 TB CORNFLOUR MIXED WITH WATER 2 CHICKEN STOCK CUBES 1 TB CHOPPED GINGER 2 TB GOOD QUALITY CURRY POWDER 2 TS CUMIN SEEDS 2 TB CHOPPED CORIANDER CUT CHICKEN INTO BITE SIZE PIECES AND SAUTE WITH ONION AND CURRY POWDER IN OIL UNTIL LIGHTLY BROWN. ADD COCONUT CREAM, LEMON JUICE, CORNFLOUR, STOCK CUBES. BRING TO BOIL AND COOK GENTLY FOR 10 MINS. BLANCH RAW VEGETABLES IN BOILING WATER FOR A FEW MINS: DRAIN AND ADD TO THE CURRY TOGETHER WITH POTATO, CUMIN, GINGER AND BANANA. SEASON WITH SALT AND PEPPER AND SERVE GARNISHED WITH CORIANDER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN ASPARAGUS DIVAN (01/23/93) (0:09) 1 CAN (10 OUNCES) CREAM OF MUSHROOM OR CHICKEN SOUP 1/4 CUP LIGHT CREAM 1 TABLESPOON LEMON JUICE 1/2 TEASPOON WORCESTERSHIRE SAUCE 1/4 TEASPOON DRIED THYME LEAVES DASH PEPPER 1 1/2 CUPS UNSEASONED CROUTONS 2 CUPS CUBED COOKED CHICKEN 2 CUPS FROZEN CUT ASPARAGUS, THAWED 1/4 TEASPOON PAPRIKA IN 4 CUP MEASURE COMBINE SOUP, CREAM, LEMON JUICE, WORCESTERSHIRE SAUCE, THYME AND PEPPER. SET ASIDE. ARRANGE CROUTONS IN BOTTOM OF 8 INCH SQUARE BAKING DISH. LAYER HALF THE CHICKEN ON TOP OF CROUTONS. SPREAD ABOUT 1/2 CUP SOUP ON TOP. LAYER WITH ASPARAGUS, THEN REMAINING CHICKEN. SPREAD REMAINING SOUP MIXTURE EVENLY ON TOP, PRESSING DOWN WITH RUBBER SPATULA. SPRINKLE WITH PARMESAN CHEESE, THEN WITH PAPRIKA. MICROWAVE AT HIGH FOR 12 MINUTES. REDUCE POWER TO 50%. MICROWAVE FOR 7 TO 10 MINUTES, OR UNTIL HEATED THROUGH. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BIG MAMOU ON PASTA (05/17/93) (0:59) SERVINGS: 6 -----------------------------------PASTA-------------------- --------------- 6 QT HOT WATER 1/4 C VEGETABLE OIL 3 T SALT 1 1/2 LB FRESH SPAGHETTI (1 LB DRY) -------------------------------SEASONING MIX------------------------------- 2 T DRIED THYME LEAVES 1 1/4 T GROUND CAYENNE PEPPER 1 T WHITE PEPPER 3/4 T BLACK PEPPER 1/2 T DRIED SWEET BASIL LEAVES -----------------------------------SAUCE-------------------- --------------- 1 LB UNSALTED BUTTER PLUS 4 T UNSALTED BUTTER 1 C ONIONS, CHOPPED VERY FINE 4 EA MED. GARLIC CLOVES, PEELED 2 T MINCED GARLIC 3 1/4 C RICH CHICKEN STOCK (SEE NOTE 2 T WORCESTERSHIRE SAUCE 1 T TABASCO SAUCE + 1 TEASPOON 2 CN TOMATO SAUCE (16 OZ) 2 T SUGAR 2 C GREEN ONIONS,CHOPPED VERY FINE ---------------------------CHICKEN SEASONING MIX--------------------------- 1 1/2 T SALT 1 1/2 T WHITE PEPPER 1 1/2 T GARLIC POWDER 1 1/4 T GROUND CAYENNE PEPPER 1 T BLACK PEPPER 1 T CUMIN (OPTIONAL) 1/2 T DRIED SWEET BASIL LEAVES 2 LB BONELESS CHICKEN (SEE NOTES) NOTE: TO MAKE A RICH CHICKEN STOCK STRAIN THE BASIC STOCK, THEN CONTINUE SIMMERING IT UNTIL EVAPORATION REDUCES THE LIQUID BY HALF. FOR EXAMPLE, IF THE RECIPE CALLS FOR 1 CUP RICH STOCK, START IT WITH AT LEAST 2 CUPS OF STRAINED BASIC STOCK. DARK MEAT, CUT INTO 1/2-INCH CUBES. DIRECTIONS: PLACE IN THE HOT WATER, OIL AND SALT IN A LARGE POT OVER HIGH HEAT; AND COVER AND BRING TO A BOIL. WHEN WATER REACHES A ROLLING BOIL, ADD SMALL AMOUNTS OF SPAGHETTI AT A TIME TO THE POT, BREAKING UP OIL PATCHES AS YOU DROP THE SPAGHETTI IN. RETURN TO BOILING AND COOK TO AL DENTE STAGE, DO NOT OVER COOK.(TO TEST DONENESS OF SPAGHETTI, CUT A STRAND IN HALF NEAR THE END OF COOKING TIME. WHEN DONE, THERE SHOULD BE ONLY A SPECK OF WHITE IN THE CENTER, LESS THAN ONE-FOURTH THE DIAMETER OF THE STRAND.) DO NOT OVERCOOK. DURING THIS COOKING TIME, USE A WOODEN OR SPAGHETTI SPOON TO LIFT SPAGHETTI OUT OF THE WATER BY SPOONFULS AND SHAKE STRANDS BACK INTO THE BOILING WATER. (IT MAY BE AN OLD WIVES' TALE, BUT THIS PROCEDURE SEEMS TO ENHANCE THE SPAGHETTI'S TEXTURE.) THEN IMMEDIATELY DRAIN SPAGHETTI INTO A COLANDER; STOP COOKING PROCESS BY RUNNING COLD WATER OVER STRANDS. (IF YOU USED DRY SPAGHETTI, FIRST RINSE WITH HOT WATER TO WASH OFF STARCH.) AFTER THE PASTA HAS COOLED THOROUGHLY, ABOUT 2 TO 3 MINUTES, POUR A LIBERAL AMOUNT OF VEGETABLE OIL IN YOUR HANDS AND TOSS SPAGHETTI. SET ASIDE STILL IN THE COLANDER. MEANWHILE, THOROUGHLY COMBINE THE SEASONING MIX INGREDIENTS IN A SMALL BOWL AND SET ASIDE. IN A 4-QUART SAUCEPAN, COMBINE 1-1/2 STICKS OF THE BUTTER, THE ONIONS AND GARLIC CLOVES; SAUTE OVER MEDIUM HEAT 5 MINUTES, STIRRING OCCASIONALLY. ADD THE MINCED GARLIC AND SEASONING MIX; CONTINUE COOKING OVER MEDIUM HEAT UNTIL ONIONS ARE DARK BROWN, BUT NOT BURNED, ABOUT 8 TO 10 MINUTES, STIRRING OFTEN. ADD 2-1/2 CUPS OF THE STOCK, THE WORCESTERSHIRE AND TABASCO; BRING TO A FAST SIMMER AND COOK ABOUT 8 MINUTES, STIRRING OFTEN. STIR IN THE TOMATO SAUCE AND BRING MIXTURE TO A BOIL. THEN STIR IN THE SUGAR AND 1 CUP OF THE GREEN ONIONS; GENTLY SIMMER UNCOVERED ABOUT 40 MINUTES, STIRRING OCCASIONALLY. HEAT THE SERVING PLATES IN A 250F OVEN. COMBINE THE INGREDIENTS OF THE CHICKEN SEASONING MIX IN A SMALL BOWL; MIX WELL. SPRINKLE OVER THE CHICKEN, RUBBING IT IN WITH YOUR HANDS. IN A LARGE SKILLET MELT 1-1/2 STICKS OF THE BUTTER OVER MEDIUM HEAT. ADD THE REMAINING 1 CUP GREEN ONIONS AND SAUTE OVER HIGH HEAT ABOUT 3 MINUTES. ADD THE CHICKEN AND CONTINUE COOKING 10 MINUTES, STIRRING FREQUENTLY. WHEN THE TOMATO SAUCE HAS SIMMERED ABOUT 40 MINUTES, STIR IN THE CHICKEN MIXTURE AND HEAT THROUGH. TO FINISH THE DISH, FOR EACH SERVING MELT 2 TABLESPOONS BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. ADD ONE-SIXTH OF THE COOKED SPAGHETTI (A BIT LESS THAN A 2 CUP MEASURE); HEAT SPAGHETTI 1 MINUTE, STIRRING CONSTANTLY. ADD 1-1/4 CUPS CHICKEN AND SAUCE AND 2 TABLESPOONS OF REMAINING STOCK; HEAT THOROUGHLY, STIRRING FREQUENTLY. REMOVE FROM HEAT. ROLL SPAGHETTI ON A LARGE FORK AND LIFT ONTO A HEATED SERVING PLATE. REPEAT PROCESS FOR REMAINING SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BRAISED W/40 CLOVES OF GARLIC (05/14/93) (6:41) SERVINGS: 6 40 EA CLOVES GARLIC * 6 EA CHICKEN LEGS/THIGHS ** 2 EA MED ONIONS, COARSELY CHOPPED 2 T OLIVE OIL 1 C FRESH PARSLEY, CHOPPED 1 T DRIED TARRAGON, CRUMBLED 1/2 T ALLSPICE 1/4 T CINNAMON 1 X SALT & PEPPER TO TASTE 1/4 C COGNAC 1/3 C DRY WHITE VERMOUTH * GARLIC SHOULD BE PARBOILED AND PEELED. ** CHICKEN MAY BE SKINNED IF DESIRED PREHEAT OVEN TO 375 DEGREES F. PLACE ALL THE INGREDIENTS IN A DEEP, HEAVY POT THAT CAN BE COVERED. COMBINE EVERYTHING VERY WELL WITH YOUR HANDS. SEAL THE POT VERY TIGHTLY WITH FOIL. PLACE A COVER OVER THE FOIL. POT MUST BE VERY WELL SEALED SO THAT NO JUICES OR STEAM CAN ESCAPE. BAKE FOR 1 1/2 HOURS. DO NOT OPEN THE POT DURING THIS TIME. SERVE PIPING HOT, WITH GOOD CRUSTY BREAD FOR MOPPING UP THE JUICES AND GARLIC. OPEN THE POT AT THE TABLE, SO THAT THE DINERS MAY GET THE FULL BENEFIT OF THE MARVELOUS FRAGRANCE THAT EXPLODES OUT OF THE VESSEL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BREASTS (22-10-92) (23:00) 2 1/2 CUPS PINEAPPLE JUICE 2 PACKAGES RANCH DRESSING MIX 4 CHICKEN BREAST HALVES 2 TEASPOONS CORNSTARCH 2 TABLESPOONS WATER WHISK JUICE AND DRESSING MIX TOGETHER. MARINATE BREASTS IN 1/2 JUICE MIXTURE FOR 2-24 HOURS. BAKE AT 350 DEGREES FOR 45 TO 50 MINUTES. COMBINE CORNSTARCH, WATER AND REMAINING JUICE MIXTURE IN SAUCEPAN. HEAT TO THICKEN. BRUSH CHICKEN WITH SAUCE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BREASTS DIANE (01/11/93) (1:23) MSB 4 LARGE BONELESS CHICKEN BREAST HALVES 1/2 TEASPOON SALT 1/4 TEASPOON BLACK PEPPER 2 TABLESPOONS SALAD OIL 1 TABLESPOONS BUTTER OR MARGARINE 3 TABLESPOONS CHOPPED FRESH CHIVES OR GREEN ONIONS JUICE OF 1/2 LEMON OR LIME 3 TABLESPOONS CHOPPED PARSLEY 2 TEASPOONS DIJON STYLE MUSTARD 1/4 CUP CHICKEN BROTH PLACE CHICKEN BREAST HALVES BETWEEN SHEETS OF WAXED PAPER OR PLASTIC WRAP. POUND SLIGHTLY WITH MALLET. SPRINKLE WITH SALT AND BLACK PEPPER. HEAT 1 TABLESPOON EACH OF OIL AND BUTTER IN LARGE SKILLET. COOK CHICKEN OVER HIGH HEAT FOR 3 MINUTES ON EACH SIDE. DO NOT COOK LONGER OR THEY WILL BE OVERCOOKED AND DRY. TRANSFER TO WARM SERVING PLATTER. ADD GREEN ONION, LIME JUICE, PARSLEY AND MUSTARD TO PAN. COOK 15 SECONDS, WHISKING CONSTANTLY. WHISK IN BROTH. STIR UNTIL SAUCE IS SMOOTH. WHISK IN REMAINING BUTTER AND OIL. POUR SAUCE OVER CHICKEN. SERVE IMMEDIATELY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BREASTS DIANE 1 (05/24/93) (2:02) 4 LARGE BONELESS CHICKEN BREAST HALVES 1/2 T. SALT 1/2 T. BLACK PEPPER 2 T. OLIVE OR SALAD OIL 2 T. BUTTER 3 T. CHOPPED FRESH CHIVES OR GREEN ONIONS JUICE OF 1/2 LIME OR LEMON 2 T. BRANDY, OPT. 3 T. CHOPPED PARSLEY 2 T. DIJON MUSTARD 1/4 C. CHICKEN BROTH POUND CHICKEN SLIGHTLY BETWEEN SHEETS OF WAXED PAPER. SPRINKLE WITH SALT AND PEPPER. HEAT 1 TABLESPOON EACH OF OIL AND BUTTER. COOK CHICKEN OVER HIGH HEAT FOR 2 MINUTES ON EACH SIDE. TRANSFER TO WARM SERVING PLATTER. ADD CHIVES, LIME JUICE, BRANDY, PARSLEY AND MUSTARD. COOK 15 SECONDS, WHISKING CONSTANTLY. WHISK IN BROTH. STIR UNTIL SMOOTH. WHISK IN REMAINING BUTTER AND OIL. POUR OVER CHICKEN AND SERVE IMMEDIATELY. MAKES 4 SERVINGS AT 409 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BREASTS FLORENTINE (05-02-93) (21:44) SERVINGS: 6 2 LB BONELESS CHICKEN BREASTS 1/2 C UNBLEACHED ALL-PURPOSE FLOUR 2 EA LARGE EGGS, WELL BEATEN 2/3 C SEASONED DRY BREAD CRUMBS 1/4 C OIL 1 EA MED. CLOVE GARLIC FINE CHOP 1/2 C DRY WHITE WINE 1 EA ENV. GOLDEN ONION SOUP MIX 1 1/2 C WATER 2 T FINELY CHOPPED PARSLEY 1/8 T PEPPER 1 X SIDE DISHES * * SIDE DISHES TO CREATE A BED FOR THE CHICKEN INCLUDE HOT COOKED RICE PILAF OR WHITE RICE AND/OR HOT COOKED SPINACH. DIP CHICKEN IN FLOUR, THEN EGGS, THEN BREAD CRUMBS. IN LARGE SKILLET, HEAT OIL AND COOK CHICKEN OVER MEDIUM HEAT UNTIL ALMOST DONE. REMOVE CHICKEN. RESERVE 1 T DRIPPINGS. ADD GARLIC AND WINE TO RESERVED DRIPPINGS, AND COOK OVER MEDIUM HEAT 5 MINUTES. STIR IN GOLDEN ONION RECIPE SOUP MIX THOROUGHLY BLENDED WITH WATER, BRING TO A BOIL. RETURN CHICKEN TO SKILLET AND SIMMER COVERED 10 MINUTES OR UNTIL CHICKEN IS DONE AND SAUCE IS SLIGHTLY THICKENED. STIR IN PARSLEY AND PEPPER. TO SERVE, ARRANGE CHICKEN OVER HOT RICE AND SPINACH; GARNISH AS DESIRED. MICROWAVE DIRECTIONS: OMIT OIL AND DECREASE WINE TO 1/4 C. DIP CHICKEN IN FLOUR, EGGS, AND BREAD CRUMBS AS ABOVE. IN 3-QUART CASSEROLE, HEAT CHICKEN, UNCOVERED, AT HIGH (FULL POWER) 4 MINUTES, REARRANGING CHICKEN ONCE. STIR IN GARLIC, THEN GOLDEN ONION RECIPE SOUP MIX, THOROUGHLY BLENDED WITH WATER AND WINE. HEAT UNCOVERED ON HIGH (FULL POWER) 5 MINUTES OR UNTIL BOILING, STIRRING ONCE. DECREASE HEAT TO MEDIUM (50% OF FULL POWER) AND HEAT UNCOVERED, STIRRING OCCASIONALLY, 7 MINUTES OR UNTIL CHICKEN IS DONE AND SAUCE IS SLIGHTLY THICKENED. STIR IN PARSLEY AND PEPPER. LET STAND COVERED 5 MINUTES. SERVE AS ABOVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BREASTS IN SHERRY (01/22/93) (23:40) 2/3 CUP CHICKEN BROTH 2 TABLESPOONS DRY SHERRY 2 TEASPOONS SNIPPED FRESH PARSLEY 1/4 TEASPOON DRIED MARJORAM LEAVES 1/4 CUP BUTTER OR MARGARINE 1 1/2 CUPS SLICED FRESH MUSHROOMS 1/2 CUP DICED CARROT 1/4 CUP ALL-PURPOSE FLOUR 3 WHOLE BONELESS CHICKEN BREASTS, SPLIT IN HALF, ABOUT 1 1/2 POUNDS 1/4 CUP TABLE CREAM IN SMALL MIXING BOWL BLEND BROTH, SHERRY, PARSLEY AND MARJORAM. SET ASIDE. PLACE BUTTER IN 10 INCH SQUARE BAKING DISH. MICROWAVE AT HIGH FOR 30 SECONDS TO 1 MINUTE, OR UNTIL BUTTER MELTS. STIR IN MUSHROOMS AND CARROT. MICROWAVE AT HIGH FOR 2 TO 3 MINUTES, OR UNTIL VEGETABLES ARE TENDER CRISP, STIRRING ONCE. STIR IN FLOUR AND BROTH MIXTURE. MICROWAVE AT HIGH FOR 2 TO 3 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING EVERY MINUTE. ADD CHICKEN, SKIN SIDE DOWN. BASTE WITH SAUCE. COVER WITH WAX PAPER. MICROWAVE AT HIGH FOR 6 MINUTES. TURN PIECES OVER, REARRANGE AND BASTE WITH SAUCE. RE-COVER. MICROWAVE FOR 7 TO 11 MINUTES LONGER, OR UNTIL CHICKEN IS NO LONGER PINK. REMOVE TO SERVING PLATTER. COVER. BLEND CREAM INTO SAUCE. MICROWAVE AT HIGH FOR 1 TO 2 MINUTES, OR UNTIL HEATED THROUGH, STIRRING ONCE. SERVE SAUCE WITH CHICKEN. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BREASTS TARRAGON (05/24/93) (2:05) 4 LBS. BONELESS SKINLESS CHICKEN BREASTS 2 T. OIL 2 T. MARGARINE 6 CHOPPED SHALLOTS 2 CARROTS, THINLY SLICED 1/4 C. COGNAC OR BRANDY 1 C. WHITE WINE 1/4 C. CHOPPED FRESH TARRAGON OR 2 T. DRIED TARRAGON 1-1/2 T. FRESH CHOPPED CHERVIL OR 1/2 T. DRIED CHERVIL 1/2 T. SALT 1/8 T. PEPPER 1 C. LIGHT CREAM 1 EGG YOLK 1 T. FLOUR 1/4 LB. SLICED MUSHROOMS 2 T. MARGARINE FRESH TARRAGON SPRIGS BROWN CHICKEN IN OIL AND BUTTER. REMOVE CHICKEN AND ADD SHALLOT AND CARROT TO DRIPPINGS. SAUTE 5 MINUTES. RETURN CHICKEN AND HEAT. WHEN HOT, HEAT COGNAC IN LADLE OVER GAS FLAME AND IGNITE. POUR FLAMING OVER CHICKEN. ADD WINE AND SEASONINGS. BOIL, REDUCE HEAT, AND SIMMER COVERED FOR 30 MINUTES. REMOVE CHICKEN, STRAIN DRIPPINGS AND DISCARD VEGETABLES. COMBINE CREAM, YOLK AND FLOUR. STIR INTO STRAINED DRIPPINGS AND BRING JUST TO BOILING. ADD MORE WINE IF TOO THICK. SAUTE MUSHROOMS IN MARGARINE FOR 5 MINUTES. SPOON SAUCE OVER CHICKEN AND GARNISH WITH TARRAGON AND MUSHROOMS. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BREASTS WITH ASPARAGUS (03-18-93) (7:54) 1 TABLESPOON VEGETABLE OIL 4 SKINLESS, BONELESS CHICKEN BREAST HALVES 1 (10 3/4) OUNCE CAN CREAM OF ASPARAGUS SOUP 1/3 CUP MILK 1/8 TEASPOON PEPPER 3/4 POUND FRESH ASPARAGUS HOT COOKED RICE IN 10 INCH SKILLET OVER MEDIUM HIGH HEAT, IN HOT OIL, COOK CHICKEN 10 MINUTES OR UNTIL BROWNED ON BOTH SIDES. REMOVE; SET ASIDE. SPOON OFF FAT. IN SAME SKILLET COMBINE SOUP, MILK AND PEPPER. STIR IN ASPARAGUS. HEAT TO BOILING. RETURN CHICKEN TO SKILLET. REDUCE HEAT TO LOW. COVER; COOK 10 MINUTES OR UNTIL CHICKEN IS NO LONGER PINK AND ASPARAGUS IS TENDER CRISP, STIRRING OCCASIONALLY. SERVE WITH RICE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BREASTS /W CURRIED STUFFING (12/11/93) (21:19) SERVINGS: 4 1/2 C SHREDDED CARROT 1/4 C SLICED GREEN ONION 1 T CURRY POWDER (OR LESS) 1 T MARGARINE 1/2 C SOFT BREAD CRUMBS 2 T RAISINS 1 T WATER 4 X MED CHICKEN BREAST HALVES * 1/8 T SALT 1/4 T PAPRIKA 1/4 C LOW-FAT PLAIN YOGURT 2 T ORANGE MARMALADE * 4 MED (12 OZ TOTAL) BONED SKINLESS CHICKEN BREAST HALVES IN A SMALL SAUCEPAN COOK CARROT, GREEN ONION, AND CURRY POWDER IN MARGARINE TILL VEGETABLES ARE TENDER. REMOVE FROM HEAT AND STIR IN BREAD CRUMBS, RAISINS, AND WATER. PLACE 1 CHICKEN BREAST HALF, BONED SIDE UP, BETWEEN 2 PIECES OF CLEAR PLASTIC WRAP. WORKING FROM THE CENTER TO THE EDGES, POUND LIGHTLY WITH A MEAT MALLET TO 1/4" THICKNESS. REMOVE PLASTIC WRAP. REPEAT WITH REMAINING CHICKEN. SPRINKLE CHICKEN PIECES LIGHTLY WITH SALT. PLACE 1/4 OF THE STUFFING MIXTURE ON 1/2 OF EACH CHICKEN BREAST. FOLD THE OTHER HALF OF THE CHICKEN BREAST OVER THE FILLING. SECURE WITH A TOOTHPICK. PLACE CHICKEN IN AN 8X8X2" BAKING DISH. SPRINKLE WITH PAPRIKA. BAKE, COVERED, 350 DEG F, FOR ABOUT 25 MINUTES OR TILL CHICKEN IS TENDER AND NO LONGER PINK. MEANWHILE, COMBINE YOGURT AND MARMALADE. TO SERVE, DOLLOP ABOUT 1 TBSPN YOGURT MIXTURE ATOP EACH PIECE OF CHICKEN. ************************************************************ PER SERVING: 223 CALORIES, 28 G PROTEIN, 12 G CARBOHYDRATES, 6 G FAT, 73 MG CHOLESTEROL, 209 MG SODIUM, 363 MG POTASSIUM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BREASTS WITH RICE (05-02-93) (21:29) SERVINGS: 4 1 EA JAR (2 1/2 OZ) DRIED BEEF 2 EA MED. STALKS CELERY, CHOPPED 1 EA SMALL ONION, CHOPPED 1 T BUTTER OR MARGARINE 2 C COOKED RICE 2 T CHOPPED PARSLEY 1 EA JAR (1 OZ) PINE NUTS (OPT.) 1 1/2 LB (2 MED.) CHICKEN BREASTS * 1/2 T SEASONED SALT 1 X PAPRIKA * HAVE THE BUTCHER BONE AND CUT EACH BREAST IN TO HALVES. SNIP BEEF INTO SMALL PIECES. COVER AND MICROWAVE BEEF, CELERY, ONION AND MARGARINE IN 2-QT CASSEROLE ON HIGH (100%) UNTIL ONION IS CRISP TENDER, 3 TO 4 MINUTES. STIR IN RICE, PARSLEY, AND PINE NUTS. ARRANGE CHICKEN BREASTS SKIN SIDES UP AND THICKEST PARTS OT OUTSIDE ON RICE MIXTURE. SPRINKLE WITH SEASONED SALT AND PAPRIKA. COVER AND MICROWAVE 5 MINUTES; TURN CASSEROLE ONE HALF TURN. MICROWAVE UNTIL CHICKEN IS DONE, 8 TO 11 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BREASTS WITH SPICY RUB (08-16-93) (21:37) SERVINGS: 4 4 EA CHICKEN BREASTS 2 T VEGETABLE OIL 1 X ------------RUB------------- 2 T GROUND CUMIN 2 T PAPRIKA 2 T BROWN SUGAR 1 T BLACK PEPPER 1 T CURRY POWDER 1 T CAYENNE 1 T SALT 1/2 T FIVE SPICE POWDER 1 T DIJON MUSTARD 1 T RED WINE VINEGAR 1 T VEGETABLE 2 EA CLOVES GARLIC, MINCED PAT CHICKEN PIECES DRY. COMBINE INGREDIENTS FOR RUB. SMEAR RUB OVER BOTHER SIDES OF CHICKEN; THE MORE YOU USE, THE SPICIER IT WILL BE. HEAT BARBECUE. BRUSH GRILL WITH 2 TABLESPOONS OIL. PLACE CHICKEN ON GRILL, SKIN SIDE DOWN. COOK OVER MEDIUM HEAT, ABOUT 10 TO 12 MINUTES PER SIDE, UNTIL CHICKEN IS JUST COOKED THROUGH. (IF HEAT IS TOO HIGH, COATING WILL BURN; IF TOO LOW, COOKING TIME WILL BE A LITTLE LONGER). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BROCCOLI BAKE 2 TABLESPOONS MARGARINE OR BUTTER 2 TABLESPOONS VEGETABLE OIL 6 SMALL CHICKEN BREAST HALVES 1/2 TEASPOON GARLIC SALT 1 CAN (10 1/2 OUNCES) CONDENSED CREAM OF CHICKEN SOUP 1 CAN (4 OUNCES) MUSHROOM STEMS AND PIECES 1/4 CUP WATER 1 TEASPOON WORCESTERSHIRE SAUCE 1/2 TEASPOON DRIED THYME LEAVES 2 PACKAGES (10 OUNCES EACH) FROZEN BROCCOLI SPEARS 1/2 TEASPOON SALT PAPRIKA HEAT MARGARINE AND OIL IN BAKING DISH, 13 X 9 X 2 INCHES, IN 400 DEGREE OVEN UNTIL MARGARINE IS MELTED. PLACE CHICKEN IN DISH, TURNING TO COAT WITH MARGARINE MIXTURE. ARRANGE CHICKEN SKIN SIDES UP; SPRINKLE WITH GARLIC SALT. COOK UNCOVERED 30 MINUTES. MIX SOUP, MUSHROOMS (WITH LIQUID), WATER, WORCESTERSHIRE SAUCE AND THYME. RINSE BROCCOLI UNDER RUNNING COLD WATER TO SEPARATE; DRAIN. REMOVE CHICKEN FROM OVEN; DRAIN FAT FROM DISH. ARRANGE BROCCOLI ALONG SIDES OF CHICKEN; SPRINKLE WITH SALT. SPOON SOUP MIXTURE OVER BROCCOLI. COOK UNCOVERED UNTIL CHICKEN IS DONE AND BROCCOLI IS TENDER, ABOUT 30 MINUTES. SPRINKLE WITH PAPRIKA. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BROCCOLI DIVAN (08-26-92) (8:33) 1 POUND FRESH BROCCOLI, CUT INTO SPEARS, COOKED AND DRAINED 1/12 CUPS CUBED COOKED CHICKEN 1 (10 3/4 OUNCE) CAN CREAM OF CHICKEN SOUP 1/3 CUP MILK 1/2 CUP SHREDDED CHEDDAR CHEESE 2 TABLESPOONS FINE DRY BREAD CRUMBS 1 TABLESPOON MARGARINE OR BUTTER, MELTED HEAT OVEN TO 450 DEGREES. IN AN 8 INCH SQUARE BAKING DISH ARRANGE BROCCOLI; TOP WITH CHICKEN. IN SMALL BOWL COMBINE SOUP AND MILK; POUR OVER CHICKEN. SPRINKLE WITH CHEESE. IN A SMALL CUP, COMBINE BREAD CRUMBS AND MARGARINE; SPRINKLE OVER CHEESE. BAKE 15 MINUTES OR UNTIL HOT AND BUBBLING. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BROCCOLI FETTUCCINE (08-26-92) (21:22) 1 TABLESPOON MARGARINE 1 CLOVE GARLIC, MINCED 1 CAN (10 3/4 OUNCE) CAN BROCCOLI CHEESE SOUP 1 CUP MILK 1/4 CUP GRATED PARMESAN CHEESE 1 1/2 CUPS COOKED CHICKEN, CUT IN STRIPS 3 CUPS HOT COOKED FETTUCCINE IN SKILLET, IN HOT MARGARINE, COOK GARLIC 2 MINUTES, STIRRING CONSTANTLY. STIR IN SOUP, MILK AND CHEESE. HEAT TO BOILING. ADD CHICKEN. COOK OVER LOW HEAT 5 MINUTES, STIRRING OFTEN. TOSS WITH FETTUCCINE. GARNISH WITH CHERRY TOMATOES AND FRESH PARSLEY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BROCCOLI ORIENTALE (12-28-92) (1:43) MSB 1 TABLESPOON VEGETABLE OIL 1 POUND SKINLESS, BONELESS CHICKEN BREASTS OR THIGHS, CUT INTO STRIPS 1 SMALL ONION, DICED 1 MEDIUM GREEN OR SWEET RED PEPPER, CUT INTO 1 INCH SQUARES 1 (10 3/4 OUNCE) CAN CREAM OF BROCCOLI SOUP 3 TABLESPOONS WATER 1 TABLESPOON SOY SAUCE 2 (3 OUNCE) PACKAGES CHICKEN FLAVORED RAMEN SOUP IN 10 INCH SKILLET OR WOK OVER MEDIUM HIGH HEAT, IN HOT OIL, STIR FRY THE CHICKEN UNTIL BROWNED, STIRRING OCCASIONALLY. REMOVE; SET ASIDE. REPEAT WITH REMAINING CHICKEN. IN SAME SKILLET STIR FRY ONION AND GREEN PEPPER UNTIL TENDER CRISP, STIRRING OCCASIONALLY. REDUCE HEAT TO LOW. STIR IN RESERVED CHICKEN, BROCCOLI SOUP, WATER AND SOY. HEAT THROUGH, STIRRING OCCASIONALLY. MEANWHILE, COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS. ADD SEASONING PACKETS; DRAIN OFF MOST OF LIQUID. SPOON CHICKEN MIXTURE OVER NOODLES. SERVE WITH ADDITIONAL SOY IF DESIRED. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BROCCOLI PIE (01/28/93) (0:02) TOASTED ALMONDS 2 TABLESPOONS FINE DRY BREAD CRUMBS (UNSEASONED) 1/2 TEASPOON PAPRIKA 2 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS ALL-PURPOSE FLOUR 1/4 TEASPOON DRIED DILL WEED DASH PEPPER 3/4 CUP CHICKEN BROTH 1 CAN (5 1/2 OUNCES) EVAPORATED MILK 2 CUPS CUBED COOKED CHICKEN 2 CUPS FROZEN CHOPPED BROCCOLI, THAWED AND DRAINED 1 1/2 CUPS COOKED RICE 2 EGGS, SLIGHTLY BEATEN PREPARE TOASTED ALMONDS. SET ASIDE. IN SMALL DISH COMBINE BREAD CRUMBS AND PAPRIKA. GREASE 9 INCH PIE PLATE. ADD BREAD CRUMB MIXTURE. TILT PIE PLATE TO COAT. SET ASIDE. PLACE BUTTER IN 2 QUART CASSEROLE. MICROWAVE AT HIGH TO 30 TO 45 SECONDS, OR UNTIL BUTTER MELTS. STIR IN FLOUR, DILL WEED AND PEPPER. BLEND IN BROTH AND EVAPORATED MILK. MICROWAVE AT HIGH FOR 2 1/2 TO 4 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING EVERY MINUTE. ADD CHICKEN, BROCCOLI AND RICE; MIX WELL. STIR IN EGGS. SPREAD MIXTURE EVENLY IN PREPARED PIE PLATE. SPRINKLE WITH TOASTED ALMONDS AND ADDITIONAL PAPRIKA, IF DESIRED. PLACE ON INVERTED SAUCER IN OVEN. MICROWAVE AT HIGH FOR 5 MINUTES. REDUCE POWER TO 50%. MICROWAVE FOR 8 TO 10 MINUTES, OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BURRITOS 1 REFRIGERATED ROASTED WHOLE CHICKEN (ABOUT 3 POUNDS) 1 7 1/2 OUNCE CAN TOMATOES AND JALAPENO PEPPERS 1/4 CUP SOUR CREAM 1 TABLESPOON CHILI POWDER 1 16 OUNCE CAN REFRIED BEANS 8 8 INCH FLOUR TORTILLAS 1/2 POUND MONTEREY JACK CHEESE, SHREDDED (2 CUPS) 1 CUP LOOSELY PACKED SLICED ICEBERG LETTUCE 1 SMALL TOMATO, DICED ABOUT 1 HOUR BEFORE SERVING: 1. DISCARD BONES AND SKIN FROM CHICKEN AND PULL MEAT INTO THIN SHREDS. IN BOWL, STIR SHREDDED CHICKEN, TOMATOES AND JALAPENO PEPPERS WITH THEIR LIQUID, SOUR CREAM, CHILI POWDER, AND SALT UNTIL WELL MIXED. 2. PREHEAT OVEN TO 425 DEGREES. SPREAD 1/8 OF REFRIED BEANS EVENLY OVER EACH FLOUR TORTILLA. SPOON 1/8 OF CHICKEN MIXTURE ACROSS THE CENTER OF EACH BEAN-TOPPED TORTILLA. RESERVE 1 CUP OF SHREDDED CHEESE; SPRINKLE REMAINING CHEESE EVENLY OVER CHICKEN ON EACH TORTILLA; ROLL UP AND PLACE BURRITOS, SEAM-SIDE DOWN, IN 12" BY 8" BAKING DISH. 3. COVER BAKING DISH WITH FOIL AND BAKE 30 MINUTES OR UNTIL BURRITOS ARE HEATED THROUGH. REMOVE FOIL AND SPRINKLE BURRITOS WITH RESERVED SHREDDED CHEESE, BAKE 5 MINUTES LONGER OR UNTIL CHEESE MELTS AND BEGINS TO BROWN. 4. TO SERVE, SPRINKLE LETTUCE AND TOMATO OVER BURRITOS. MAKES 4 MAIN-DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BURRITOS 1 (05-10-92) (0:22) 1 POUND DICED BONELESS CHICKEN 1 TABLESPOON OLIVE OIL 1/2 CUP BRAN 5 SCALLIONS, DICED 1 (8 OUNCE) CAN STEWED TOMATOES 2 GARLIC CLOVES, MINCED (OR 1 TEASPOON GARLIC POWDER) 1 TEASPOON CHILI POWDER 1/2 TEASPOON UNSWEETENED COCOA 1 (4 OUNCE) CAN DICED GREEN CHILIES 8 FLOUR TORTILLAS 1 CUP GRATED CHEDDAR CHEESE 1 CUP CHOPPED LETTUCE 1 TO 2 MEDIUM RIPE TOMATOES, DICED GRATED PARMESAN CHEESE IN A HEAVY SKILLET OVER MEDIUM HEAT, BROWN THE CHICKEN PIECES IN THE OLIVE OIL AND SPRINKLE THE BEAN ON MEAT AS IT BROWNS-5 TO 10 MINUTES. ADD THE SCALLIONS, STEWED TOMATOES, GARLIC, CHILI POWDER, AND COCOA; MIX WELL. SPOON 2 TABLESPOONS OF THE CHICKEN MIXTURE AND 2 TEASPOONS OF THE CHILIES DOWN THE CENTER OF EACH TORTILLA. ROLL TORTILLAS AND PLACE IN A 9 X 12 INCH GLASS BAKING DISH. REPEAT PROCEDURE FOR ALL 8 TORTILLAS. SPRINKLE GRATED CHEDDAR CHEESE EVENLY OVER THE CENTER OF TORTILLAS, LEAVING 1 INCH OF EACH TORTILLA SHOWING ON EACH SIDE. COOK IN MICROWAVE ON MEDIUM (50%) POWER FOR 6 TO 8 MINUTES, OR UNTIL CHEESE IS MELTED AND TORTILLAS ARE WARM THROUGH. SPREAD CHOPPED LETTUCE AND DICED TOMATOES DOWN THE CENTER OF WARMED TORTILLAS. TOP WITH PARMESAN CHEESE AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BURRITOS 2 (08-25-92) (2:31) 1 TABLESPOON CORN OR PEANUT OIL 4 BONED CHICKEN THIGHS SKINNED, TRIMMED OF FAT AND CUT IN 1/2 INCH CUBES 1 CUP FINELY CHOPPED YELLOW ONION 3 CLOVES GARLIC, MINCED 2 TABLESPOONS FLOUR 2 TEASPOONS CHILI POWDER 1 TEASPOON GROUND CUMIN 1/2 CUP CHICKEN BROTH 1 CUP BUTTERMILK 1 (4 OUNCE) CAN CHOPPED GREEN CHILIES, DRAINED 2 TEASPOONS TOMATO PASTE 8 (6 INCH) FLOUR TORTILLAS HEAT OVEN TO 375 DEGREES. IN A HEAVY 10 INCH SKILLET HEAT OIL OVER MODERATE HEAT FOR 1 MINUTE. ADD CHICKEN AND COOK, TURNING OCCASIONALLY, UNTIL NO LONGER PINK ON THE OUTSIDE-ABOUT 5 MINUTES. USING A SLOTTED SPOON, TRANSFER CHICKEN TO A BOWL. IN SAME SKILLET COOK ONION AND GARLIC, UNCOVERED, OVER MEDIUM LOW HEAT UNTIL SOFT-ABOUT 5 MINUTES. BLEND IN FLOUR, CHILI POWDER AND CUMIN; COOK, STIRRING CONSTANTLY, 2 MINUTES, STIR IN BROTH, BUTTERMILK, CHILIES AND TOMATO PASTE UNTIL WELL BLENDED. REDUCE HEAT TO LOW AND SIMMER, UNCOVERED, 4 TO 5 MINUTES OR UNTIL SLIGHTLY THICKENED. RETURN CHICKEN TO SKILLET; STIR. PLACE A SCANT 1/2 CUP OF CHICKEN MIXTURE ON LOWER THIRD OF EACH TORTILLA. ROLL UP LIKE A CIGAR. PLACE BURRITOS, SEAM SIDE DOWN, IN UNGREASED 13 X 9 X 2 INCH BAKING PAN AND DRIZZLE REMAINING FILLING DOWN CENTERS. BAKE, UNCOVERED, 5 MINUTES. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN BURRITOS 3 (03/01/93) (0:07) IBM 1 BOX (8 COUNT) FLOUR TORTILLAS 3 CUPS SHREDDED COOKED CHICKEN 1 1/4 CUPS WATER 1 ENVELOPE (1 1/4 OUNCES) TACO SEASONING MIX 1 1/2 CUPS SHREDDED LETTUCE 1 CUP DICED TOMATO 1 CUP (4 OUNCES) SHREDDED CHEDDAR CHEESE 1/2 CUP TACO SAUCE HEAT TORTILLAS ACCORDING TO PACKAGE DIRECTIONS. IN MEDIUM SKILLET, COMBINE CHICKEN, WATER AND TACO SEASONING. BRING TO BOILING; REDUCE HEAT. SIMMER, UNCOVERED, 15 MINUTES, STIRRING OCCASIONALLY. TO ASSEMBLE BURRITOS, SPOON ABOUT 1/4 CUP CHICKEN MIXTURE, JUST BELOW CENTER OF EACH TORTILLA. ADD SOME OF THE LETTUCE, TOMATO, CHEESE AND TACO SAUCE TO EACH TORTILLA. FOLD BOTTOM EDGE OF TORTILLA UP AND OVER JUST UNTIL FILLING IS COVERED. FOLD OPPOSITE SIDES OF TORTILLA IN, JUST UNTIL THEY MEET. ROLL UP FROM THE BOTTOM. SERVE WITH ADDITIONAL TACO SAUCE, IF DESIRED. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= CHICKEN CACCIATORE 3 POUND BROILER FRYER CHICKEN, CUT UP 1/4 CUP SHORTENING 1/2 CUP FLOUR 2 CUPS THINLY SLICED ONION RINGS 1/2 CUP CHOPPED GREEN PEPPER 2 CLOVES GARLIC, CRUSHED 1 CAN (16 OUNCES) TOMATOES, DRAINED 1 CAN (8 OUNCES) TOMATO SAUCE 1 CAN (3 OUNCES) SLICED MUSHROOMS, DRAINED 1 TEASPOON SALT 1/4 TEASPOON OREGANO WASH CHICKEN AND PAT DRY. IN LARGE SKILLET, MELT SHORTENING OVER MEDIUM HEAT. COAT CHICKEN WITH FLOUR. COOK CHICKEN IN HOT SHORTENING OVER MEDIUM HEAT 15 TO 20 MINUTES OR UNTIL BROWN. REMOVE CHICKEN; SET ASIDE. ADD ONION RINGS, GREEN PEPPER AND GARLIC TO SKILLET; COOK AND STIR OVER MEDIUM HEAT UNTIL ONION AND PEPPER ARE TENDER. STIR IN REMAINING INGREDIENTS. ADD CHICKEN; COVER AND SIMMER 30 TO 40 MINUTES OR UNTIL THICKEST PIECES ARE TENDER. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CACCIATORE 1 2 LBS PIECES CHICKEN 1 CUP SLICED ONION 1/2 CUP CHOPPED GREEN PEPPER 1/4 CUP PEANUT OIL 1 MEDIUM CLOVE GARLIC 1 LB CAN PLUM TOMATO 1 TABLESPOON CHOPPED PARSLEY 1/2 TEASPOON CRUSHED OREGANO 1/4 TEASPOON THYME 3/4 TEASPOON SALT 1 DASH PEPPER 1/4 LB SLICED MUSHROOMS HEAT OIL IN LARGE SKILLET. ADD CHICKEN PIECES, BROWN AND SET ASIDE. ADD ONION, GREEN PEPPER AND GARLIC; COOK UNTIL ONION IS TENDER. FORCE ITALIAN PLUM TOMATOES THROUGH A STRAINER. ADD TOMATO LIQUID, PARSLEY, REGANO, THYME, SALT AND PEPPER TO SKILLET. COOK OVER LOW HEAT 15 MINUTES; STIRRING OCCASIONALLY. ADD CHICKEN; COVER AND COOK OVER LOW HEAT 45 MINUTES. STIR OCCASIONALLY. ADD MUSHROOMS. COOK UNCOVERED 15 MINUTES OR UNTIL SAUCE IS DESIRED CONSISTENCY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CACCIATORE 2 IN SKILLET, BROWN ONE 2 1/2 TO 3 POUND READY TO COOK BROILER-FRYER CHICKEN, CUT UP, IN 1/4 CUP HOT SALAD OIL. REMOVE CHICKEN. IN SAME SKILLET, COOK 2 MEDIUM ONIONS, CUT IN 1/4 INCH SLICES, AND 2 CLOVES GARLIC, MINCED, UNTIL TENDER, BUT NOT BROWN. RETURN CHICKEN TO SKILLET. COMBINE ONE 1 POUND CAN TOMATOES, ONE 8 OUNCE CAN TOMATO SAUCE, 1 TEASPOON SALT, 1/4 TEASPOON PEPPER, 1 TEASPOON DRIED OREGANO OR BASIL, CRUSHED, 1/2 TEASPOON CELERY SEED, AND 1 OR 2 BAY LEAVES. POUR MIXTURE OVER CHICKEN. COVER AND SIMMER 30 MINUTES. STIR IN 1/4 CUP DRY WHITE WINE. COOK CHICKEN, UNCOVERED, 15 MINUTES LONGER OR UNTIL TENDER; TURN OCCASIONALLY. REMOVE BAY LEAVES; SKIM OFF EXCESS FAT. LADLE SAUCE OVER CHICKEN IN DISH. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CACCIATORE 3 (11-11-92) (2:51) IBM 1 MEDIUM GREEN PEPPER, CHOPPED 1 MEDIUM ONION, SLICED 1 CLOVE GARLIC, MINCED 2 TABLESPOONS OIL, DIVIDED 1 1/2 POUNDS BONELESS, SKINLESS SPLIT CHICKEN BREASTS 1 (27 1/2 OUNCE) JAR PASTA SAUCE 1 TEASPOON DRIED BASIL 1/4 TEASPOON SALT PINCH OREGANO PINCH BLACK PEPPER 1 (12 OUNCE) PACKAGE RUFFLE OR TWIST PASTA, COOKED AND DRAINED IN A LARGE SKILLET OVER MEDIUM HEAT SAUTE GREEN PEPPER, ONION AND GARLIC IN 1 TABLESPOON OLIVE OIL UNTIL TENDER. REMOVE; SET ASIDE. IN SAME SKILLET HEAT REMAINING OIL AND BROWN CHICKEN ON BOTH SIDES; DRAIN FAT. RETURN VEGETABLES TO SKILLET. ADD PASTA SAUCE, BASIL, SALT, OREGANO AND PEPPER. HEAT TO BOILING. COVER; SIMMER GENTLY OVER LOW HEAT 20 MINUTES OR UNTIL CHICKEN IS THOROUGHLY COOKED. SERVE CHICKEN AND PASTA TOPPED WITH SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CACCIATORE 4 (01/22/93) (1:12) 3 TO 3 1/2 POUND BROILER FRYER CHICKEN, CUT UP 1 MEDIUM GREEN PEPPER, CORED AND CUT INTO RINGS 1 MEDIUM ONION, CUT CROSSWISE INTO THIN SLICES 1 CAN (14 OUNCES) WHOLE TOMATOES, UNDRAINED, CUT UP 1 CAN (5 1/2 OUNCES) TOMATO PASTE 1/4 CUP RED BURGUNDY WINE 1 TEASPOON ITALIAN SEASONING 1 TEASPOON SUGAR 1/2 TEASPOON SALT IN 10 INCH SQUARE BAKING DISH ARRANGE CHICKEN SKIN SIDE DOWN, WITH MEATIEST PORTIONS TOWARD OUTSIDE OF DISH. ARRANGE GREEN PEPPER AND ONION SLICES ON TOP. IN MEDIUM MIXING BOWL COMBINE TOMATOES, TOMATO PASTE, WINE, ITALIAN SEASONING, SUGAR AND SALT. MIX WELL. POUR OVER CHICKEN AND VEGETABLES. COVER. MICROWAVE AT HIGH FOR 15 MINUTES. TURN PIECES OVER AND BASTE WITH SAUCE. MICROWAVE FOR 10 TO 15 MINUTES LONGER, OR UNTIL MEAT NEAR BONE IS NO LONGER PINK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CANTON 1 LARGE STALK CELERY, CHOPPED (ABOUT 3/4 CUP) 2 TABLESPOONS VEGETABLE OIL 1 CAN (11 OUNCES) CONDENSED CHEDDAR CHEESE SOUP 2 CANS (5 OUNCES EACH) BONED CHICKEN, BROKEN INTO CHUNKS 1 CAN (5 OUNCES) VIENNA SAUSAGES, DRAINED AND SLICED 1 JAR (2 OUNCES) SLICED PIMIENTO, DRAINED 1 TABLESPOON INSTANT MINCED ONION 1 CAN (5 OUNCES) CHOW MEIN NOODLES COOK AND STIR CELERY IN OIL UNTIL CELERY IS CRISP-TENDER. STIR IN SOUP, CHICKEN, SAUSAGES, PIMIENTO AND ONION. HEAT TO BOILING; REDUCE HEAT. SIMMER UNCOVERED, STIRRING OCCASIONALLY, 5 MINUTES. SERVE OVER NOODLES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CARUSO 4 CUPS CHICKEN BROTH 7 OR 8 OUNCES UNCOOKED ELBOW MACARONI 2 SLICES BACON, CUT UP 1/4 CUP FINELY CHOPPED GREEN PEPPER 1/3 CUP FINELY CHOPPED ONION 2 CUPS CUT UP CHICKEN 2 CUPS SHREDDED PROCESS AMERICAN CHEESE (ABOUT 8 OUNCES) 1/4 CUP CHOPPED PIMIENTO 1/4 CUP TOASTED SLIVERED ALMONDS 1 PACKAGE (10 OUNCES) FROZEN GREEN PEAS, COOKED AND DRAINED 3 TABLESPOONS SHERRY IN SAUCEPAN, HEAT CHICKEN BROTH TO BOILING; ADD MACARONI. COOK 10 MINUTES OR UNTIL TENDER; DO NOT DRAIN. IN LARGE SKILLET, FRY BACON UNTIL CRISP; ADD GREEN PEPPER AND ONION. COOK AND STIR UNTIL ONION IS TENDER; DRAIN OFF EXCESS FAT. STIR IN MACARONI BROTH MIXTURE AND REMAINING INGREDIENTS; HEAT THROUGH. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CASSEROLE (12-12-92) (0:23) IBM 1 CUP LONG GRAIN RICE, UNCOOKED 3 POUND CHICKEN, CUT INTO BITE SIZED PIECES 1 1/2 CUPS MILK 10 OUNCES CONDENSED CREAM OF MUSHROOM SOUP 1/4 TEASPOON NUTMEG 1/2 CUP DICED CELERY 1/3 CUP THINLY SLICED ONIONS 1/3 CUP THINLY SLICED GREEN PEPPERS 1/4 TEASPOON ROSEMARY GREASE A 2 QUART CASSEROLE DISH. SPREAD RICE OVER THE BOTTOM OF THE DISH. SET ASIDE. RINSE CHICKEN UNDER WATER AND PAT DRY. PLACE PIECES OVER RICE. COMBINE MILK, SOUP, NUTMEG, CELERY, ONION, GREEN PEPPER, ROSEMARY IN A BOWL. POUR MIXTURE OVER CHICKEN, COVER CASSEROLE. PLACE IN AN OVEN ON MICROWAVE/CONVECTION FOR ABOUT 70 MINUTES, OR UNTIL CHICKEN IS TENDER AND RICE IS WELL COOKED. LET COOL FOR 10 MINUTES. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CASSEROLE (05/17/93) (1:07) SERVINGS: 1 1 X CUBED CHICKEN 2 C PEPPERIDGE FARM SND STUFFING 1 PK STRING BEANS, FRENCH CUT 2 1/2 T BLANCHED SLIVERED ALMONDS 1 CN CREAM OF MUSHROOM SOUP 1/2 C MILK 2 T BUTTER, MELTED USE AS MUCH SLICED OR CUBED CHICKEN AS DESIRED. PARTIALLY COOK FROZEN GREEN BEANS. ARRANGE 2/3 C PEPPERIDGE FARM SEASONED STUFFING, GREEN BEANS, AND ALMONDS IN LAYERS IN GREASED, SHALLOW CASSEROLE. POUR OVER ALL 1-1/2 C GRAVY OR 1 CAN CONDENSED CREAM OF MUSHROOM SOUP BLENDED WITH 1/2 C MILK. MOISTEN 1-1/3 C STUFFING WITH 1/4 C HOT WATER AND 2 T MELTED BUTTER. SPREAD OVER CASSEROLE. BAKE IN HOT (400 DEGREE) OVEN FOR 30 MINUTES OR UNTIL HOT AND BUBBLY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CAULIFLOWER SKILLET 2 1/2 POUND BROILER-FRYER CHICKEN 1/3 CUP ALL-PURPOSE FLOUR 1 TEASPOON SALT 1/2 TEASPOON PAPRIKA 1/8 TEASPOON PEPPER 3 TABLESPOONS VEGETABLE OIL 1/4 CUP WATER 1/2 TEASPOON DRIED THYME LEAVES 1 PACKAGE (10 OUNCES) FROZEN CAULIFLOWER 1 PACKAGE (10 OUNCES) FROZEN GREEN PEAS 1 MEDIUM STALK CELERY, CUT DIAGONALLY INTO 1/4 INCH SLICES (ABOUT 1/2 CUP) 1 SMALL ONION, CUT INTO 1/4 INCH SLICES 1 JAR (2 OUNCES) SLICED PIMIENTO, DRAINED 1/4 CUP WATER 1 MEDIUM TOMATO, CUT INTO SIXTHS 1 TEASPOON SALT SNIPPED PARSLEY CUT CHICKEN INTO PIECES, CUT EACH BREAST HALF INTO HALVES. MIX FLOUR, 1 TEASPOON SALT, THE PAPRIKA AND PEPPER. COAT CHICKEN WITH FLOUR MIXTURE. HEAT OIL IN 12 INCH SKILLET OR DUTCH OVEN. FRY CHICKEN OVER MEDIUM HEAT UNTIL LIGHT BROWN, 10 TO 15 MINUTES. ADD 1/4 CUP WATER AND THE THYME. HEAT TO BOILING; REDUCE HEAT. COVER AND SIMMER 20 MINUTES. ADD FROZEN CAULIFLOWER, FROZEN PEAS, CELERY, ONION, PIMIENTO AND 1/4 CUP WATER. HEAT TO BOILING; REDUCE HEAT. COVER AND SIMMER UNTIL CHICKEN IS DONE AND VEGETABLES ARE CRISP-TENDER, 15 TO 20 MINUTES. ADD TOMATO AND SPRINKLE WITH 1 TEASPOON SALT. COVER AND SIMMER UNTIL TOMATO IS HOT, 2 TO 3 MINUTES LONGER. SPRINKLE WITH SNIPPED PARSLEY. MAKES ABOUT 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CHILI (11-28-93) (22:13) 1/2 C. OIL 1-1/2 LB. BONELESS CHICKEN 15 OZ. TOMATO SAUCE 3/4 C. BEER OR CHICKEN BROTH 1/2 C. CHICKEN BROTH 2 T. CHILI POWDER 2 T. CUMIN 1 T. OREGANO 1/2 T. ONION POWDER 1/8 T. GARLIC POWDER 1 T. SOY SAUCE 1 T. WORCESTERSHIRE CAUSE 3/4 T. SALT 1/2 T. PAPRIKA 1/2 T. RED PEPPER 1/4 T. TURMERIC 1/8 T. SAGE 1/8 T. THYME 1/8 T. DRY MUSTARD SAUTE CHICKEN IN OIL UNTIL BROWN. DRAIN ON PAPER TOWELS. WHEN COOL, CUT INTO CUBES AND SET ASIDE. POUR OFF ALL BUT 2 T. OF OIL AND REHEAT. ADD CHICKEN AND REMAINING INGREDIENTS. BRING TO BOIL, REDUCE HEAT AND SIMMER COVERED ABOUT 20 MINUTES. SERVE OVER RICE AND TOP WITH SHREDDED CHEESE, SOUR CREAM, OLIVES OR CHOPPED ONIONS, OR ANY COMBINATION OF THE ABOVE. MAKES 4 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CHIP BAKE COMBINE 2 CUPS CUBED COOKED CHICKEN, 2 CUPS SLICED CELERY, 3/4 CUP MAYONNAISE OR SALAD DRESSING, 1/3 CUP TOASTED SLIVERED ALMONDS, 2 TABLESPOONS LEMON JUICE, 2 TEASPOONS GRATED ONION, AND 1/2 TEASPOON SALT. PILE CHICKEN MIXTURE LIGHTLY IN 8 1/4 X 1 3/4 INCH ROUND OVENWARE CAKE DISH. SPRINKLE WITH 2 OUNCES PROCESS AMERICAN CHEESE, SHREDDED (1/2 CUP), THEN 1 CUP CRUSHED POTATO CHIPS. BAKE AT 425 DEGREES FOR 20 MINUTES, OR UNTIL HOT. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CHOP SUEY (11-14-93) (17:09) 1 LB UNCOOKED CHICKEN BREAST, CUT IN 1" CUBES 1 T OIL 3 CUBES VEGETABLE BOUILLON 1/2 C UNSWEETENED PINEAPPLE JUICE 2 T SOY SAUCE 1/2 TSP GINGER 1/2 TSP HORSERADISH 1/2 C SLICED CELERY 1 GREEN PEPPER, SLICED 1/2 C SLICED MUSHROOMS 1 TOMATO, DICED 1/4 C SLICED GREEN ONIONS 1 1/2 C FRESH CHINESE PEA PODS 1 CAN (4 OZ) WATER CHESTNUTS 3 C FRESH BEAN SPROUTS PAN FRY CHICKEN IN OIL. REMOVE FROM HEAT AND SET ASIDE. IN ANOTHER PAN, CRUSH BOUILLON CUBES AND DISSOLVE IN PINEAPPLE JUICE. ADD SOY SAUCE, GINGER, HORSERADISH, CELERY AND GREEN PEPPER; HEAT THROUGH. COMBINE CHICKEN WITH TOMATO, GREEN ONIONS, PEA PODS AND WATER CHESTNUTS; STIR-FRY ABOUT 2 MINUTES. POUR OVER FRESH BEAN SPROUTS, TOP WITH PINEAPPLE SAUCE; SERVE IMMEDIATELY. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CHUNKS W/PEANUTS IN SPICY SAUCE (08-16-93) (21:38) SERVINGS: 4 1/2 C PEANUTS; RAW 3 C PEANUT OIL 2 EA WHOLE CHICKEN BREASTS 1 EA LARGE EGG WHITE 1 1/2 T WATER CHESTNUT FLOUR 1 X -----------SAUCE------------ 4 EA GREEN ONIONS 2 EA LARGE CLOVES GARLIC 1 T MINCED GINGER ROOT 1/2 C CHICKEN STOCK 1/2 T SESAME OIL 1/2 T CHINESE RED VINEGAR 1/2 T DARK SOY SAUCE 1 1/2 T CHILI PASTE WITH GARLIC 1 T DRY SHERRY 1 EA PINCH SUGAR 1 EA CORNSTARCH PASTE ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ PREPARATION: TRIM ENDS OFF GREEN ONIONS AND CUT LIGHT GREEN AND WHITE PART INTO 1" SECTIONS. MIX ALL OTHER SAUCE INGREDIENTS IN 2-QUART SAUCEPAN. RESERVE. PULL SKIN OFF BREASTS, THEN PULL CHICKEN MEAT FROM BONES. SLICE MEAT INTO 1" STRIPS, THEN CROSSWISE TO MAKE 1" CHUNKS. IN BOWL LARGE ENOUGH TO HOLD CHICKEN, ADD EGG WHITE TO WATER CHESTNUT FLOUR. BEAT MIXTURE WITH A SINGLE CHOPSTICK (NOT AN EGG BEATER OR WHISK). STIR CHICKEN PIECES INTO EGG MIXTURE TO COAT THOROUGHLY. MARINATE 5 MINUTES. NOTE: WATER CHESTNUT FLOUR GIVES A LIGHTER CRUST THAN CORNSTARCH, THOUGH THE LATTER MAY BE SUBSTITUTED. DEEP-FRYING: HEAT COOKING OIL IN WOK OR DEEP-FRYER TO MEDIUM HEAT (YOU'LL NEED MORE OIL FOR DEEP-FRYER). FRY PEANUTS UNTIL THEY ARE A LIGHT TAN COLOR; IF A TEST PEANUT BROWNS QUICKLY, TURN DOWN HEAT. REMOVE PEANUTS WITH STRAINER OR SLOTTED SPOON; DRAIN ON PAPER TOWEL OR PAPER BAG. RESERVE. TURN UP HEAT SLIGHTLY FOR CHICKEN. TEST A CHUNK FIRST: CHICKEN SHOULD RAISE TO SURFACE IMMEDIATELY & BROWN IN ABOUT 2 MINUTES. DEEP-FRY COATED CHICKEN CHUNKS UNTIL GOLDEN BROWN. DEEP-FRY NO MORE THAN 8 CHUNKS AT A TIME. USE LONG CHOPSTICKS OR SPATULA TO KEEP PIECES SEPARATE WHILE THEY ARE FRYING. REMOVE WITH LONG CHOPSTICKS OR SLOTTED SPOON. RESERVE. SAUCE: WHILE DEEP-FRYING CHICKEN, HEAT SAUCE TO SIMMER. ADD GREEN ONIONS & PEANUTS ABOUT A MINUTE BEFORE SERVING. AT THE LAST MINUTE, ADD CHICKEN PIECES TO SAUCE, MIX QUICKLY & SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CLUB SANDWICH 3 SLICES TOASTED SANDWICH BREAD BUTTER OR MARGARINE LETTUCE SLICED COOKED CHICKEN MAYONNAISE OR SALAD DRESSING 2 OR 3 THIN SLICES TOMATO 2 OR 3 SLICES COOKED BACON SPREAD TOAST WITH BUTTER. TOP FIRST SLICE WITH LETTUCE AND CHICKEN. SPREAD WITH MAYONNAISE. TOP WITH SECOND TOAST SLICE. ADD TOMATO AND BACON. TOP WITH THIRD TOAST SLICE. ANCHOR WITH 4 WOODEN PICKS. CUT DIAGONALLY IN QUARTERS. MAKES 1 SANDWICH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CONFETTI 4 TO 5 POUNDS OF BROILER FRYER CHICKEN, CUT UP 1 TEASPOON SALT 1/8 TEASPOON PEPPER 1/4 CUP SALAD OIL 1/2 CUP CHOPPED ONION 1 CLOVE GARLIC, MINCED 1 CAN (16 OUNCES EACH) TOMATOES 1 CAN (8 OUNCES) TOMATO SAUCE 1 CAN (16 OUNCES) TOMATO PASTE 2 TABLESPOONS SNIPPED PARSLEY 2 TEASPOONS SALT 1 TEASPOON BASIL 1/4 TEASPOON PEPPER 7 OR 8 OUNCES SPAGHETTI, COOKED AND DRAINED GRATED PARMESAN CHEESE WASH CHICKEN PIECES AND PAT DRY. SEASON WITH 1 TEASPOON SALT AND 1/8 TEASPOON PEPPER. IN LARGE SKILLET OR DUTCH OVEN, BROWN CHICKEN IN OIL; REMOVE CHICKEN. POUR OFF ALL BUT 3 TABLESPOONS FAT. ADD ONION AND GARLIC; COOK AND STIR UNTIL ONION IS TENDER. STIR IN CHICKEN AND REMAINING INGREDIENTS EXCEPT SPAGHETTI AND CHEESE. COVER TIGHTLY; COOK CHICKEN SLOWLY 1 TO 1 1/2 HOURS OR UNTIL TENDER, STIRRING OCCASIONALLY AND ADDING WATER IF NECESSARY. SKIM OFF EXCESS FAT. SERVE ON SPAGHETTI; SPRINKLE WITH PARMESAN CHEESE. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CORDON BLEU 6 CHICKEN BREASTS, SKINNED AND BONED HAM COOKED AND SLICED 1 PACKAGE ROUND CHEESE MELTED BUTTER BREAD CRUMBS WITH ITALIAN SEASONING SPREAD CHICKEN BREAST FLAT, FOLD CHEESE AND HAM ON TOP, FOLD BREAST OVER AND FASTEN EDGES WITH A TOOTHPICK. DIP IN MELTED BUTTER AND ROLL ON OR COVER WITH SEASONED BREAD CRUMBS. SPRINKLE SOME BREAD CRUMBS ON TOP. BAKE IN BUTTERED PAN AT 350 DEGREES FOR 1 HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CORDON BLEU 1 2 TEASPOONS BUTTER OR MARGARINE 2 TEASPOONS FLOUR DASH OF SALT 2/3 CUP OF MILK 1 BEATEN EGG YOKE 2 TEASPOONS WHITE WINE OR DRY SHERRY MELT BUTTER IN SMALL SKILLET. BLEND IN FLOUR AND SALT. GRADUALLY ADD MILK. STIRRING CONSTANTLY, COOK UNTIL THICKENED. REMOVE FROM HEAT. STIR SMALL AMOUNT OF SAUCE INTO EGG YOLK AND RETURN TO HOT MIXTURE. BRING JUST TO BOIL, STIRRING CONSTANTLY. REMOVE FROM HEAT. STIR IN WINE. YIELD 2/3 CUP -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CORDON BLEU 2 (01/22/93) (23:48) SEASONED CHICKEN COATING MIX (SEE RECIPE INFO) 2 WHOLE BONELESS CHICKEN BREASTS, SPLIT IN HALF, SKIN REMOVED, (1 1/2 POUNDS) 4 SLICES FULLY COOKED HAM, ABOUT 1/2 OUNCE EACH 2 SLICES NATURAL SWISS CHEESE (1 OUNCE EACH), CUT IN HALF 1/4 CUP BUTTER OR MARGARINE PREPARE DESIRED COATING AS DIRECTED. SET ASIDE. PLACE EACH CHICKEN PIECE BETWEEN SHEETS OF WAX PAPER AND POUND TO 1/4 INCH THICKNESS. TOP EACH PIECE WITH 1 SLICE HAM AND 1/2 SLICE CHEESE. FOLD EDGES OF CHICKEN OVER HAM AND CHEESE. ROLL UP AND SECURE WITH TOOTHPICKS. SET ASIDE. PLACE BUTTER IN 1 QUART CASSEROLE. MICROWAVE AT HIGH FOR 30 SECONDS TO 1 MINUTE, OR UNTIL BUTTER MELTS. SET ASIDE. DIP ROLLED CHICKEN IN MELTED BUTTER, THEN IN SEASONED COATING. ARRANGE COATED CHICKEN IN 9 INCH PIE PLATE. MICROWAVE AT HIGH FOR 7 TO 9 MINUTES, OR UNTIL CHICKEN IS NO LONGER PINK. LET STAND 5 MINUTES. REMOVE TOOTHPICKS BEFORE SERVING. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CORDON BLEU 3 (08-16-93) (21:40) SERVINGS: 6 6 EA CHICKEN BREASTS 6 EA SWISS CHEESE SLICES 6 EA HAM SLICES 3 T FLOUR 1 T PAPRIKA 6 T BUTTER 1/2 C DRY WHITE WINE 1 T CHICKEN BOUILLON 1 T CORN STARCH 1 C WHIPPING CREAM POUND CHICKEN BREASTS IF THEY'RE TOO THICK. PLACE A CHEESE AND HAM SLICE ON EACH BREAST WITHIN 1/2 IN. OF EDGE. FOLD EDGES OF CHICKEN OVER FILLING AND SECURE WITH TOOTH PICKS. MIX FLOUR AND PAPRIKA AND COAT CHICKEN. HEAT BUTTER IN SKILLET AND COOK CHICKEN UNTIL BROWNED ON ALL SIDES. ADD WINE AND BOUILLON. REDUCE HEAT TO LOW, COVER AND SIMMER 30 MINUTES. REMOVE TOOTH PICKS AND TRANSFER BREASTS TO WARM PLATTER. BLEND CORNSTARCH WITH CREAM AND WHISK SLOWLY INTO SKILLET. COOK, STIRRING UNTIL THICKENED AND POUR OVER CHICKEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CREPES CREPES (BELOW) 3 TABLESPOONS MARGARINE OR BUTTER 3 TABLESPOONS FLOUR 1/2 TEASPOON SALT 2 CUPS CHICKEN BROTH 1 1/2 CUPS CUT-UP COOKED CHICKEN 2/3 CUP CHOPPED APPLE 1 STALK CELERY, CHOPPED 2 TABLESPOONS CHOPPED ONION PREPARE CREPES; COVER TO KEEP FROM DRYING OUT. HEAT MARGARINE OVER LOW HEAT UNTIL MELTED. BLEND IN FLOUR AND SALT. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE IS SMOOTH AND BUBBLY; REMOVE FROM HEAT. STIR IN BROTH. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. MIX CHICKEN, APPLE, CELERY, ONION AND 3/4 CUP OF THE THICKENED BROTH. PLACE SCANT 1/4 CUP CHICKEN MIXTURE ON CENTER OF EACH CREPE; ROLL UP. PLACE SEAM SIDES DOWN IN UNGREASED BAKING DISH, 13 1/2 X 9 X 2 INCHES. POUR REMAINING BROTH OVER CREPES. COOK UNCOVERED IN 350 DEGREE OVEN UNTIL HOT, ABOUT 20 MINUTES. MAKES 6 SERVINGS. CREPES 1 CUP ALL-PURPOSE FLOUR 1/4 TEASPOON BAKING POWDER 1/4 TEASPOON SALT 1 1/4 CUPS MILK 1 EGG 1 TABLESPOON MARGARINE OR BUTTER, MELTED MIX FLOUR, BAKING POWDER AND SALT. STIR IN REMAINING INGREDIENTS. BEAT WITH HAND BEATER UNTIL SMOOTH. LIGHTLY BUTTER 7 OR 8 INCH SKILLET; HEAT OVER MEDIUM HEAT UNTIL BUBBLY. FOR EACH CREPE, POUR SCANT 1/4 CUP OF THE BATTER INTO SKILLET; IMMEDIATELY ROTATE SKILLET UNTIL THIN FILM OF BATTER COVERS BOTTOM. COOK UNTIL LIGHT BROWN. RUN WIDE SPATULA AROUND EDGE TO LOOSEN; TURN AND COOK OTHER SIDE UNTIL LIGHT BROWN. STACK CREPES, PLACING WAXED PAPER OR TOWEL BETWEEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CREPES VERSAILLES CREPE SAUCE IN SAUCEPAN, MELT 2 TABLESPOONS BUTTER OR MARGARINE; BLEND IN 2 TABLESPOONS FLOUR. COOK OVER LOW HEAT, STIRRING UNTIL BUBBLY. REMOVE FROM HEAT; STIR IN 2 CUPS LIGHT CREAM. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. REMOVE FROM HEAT; COVER AND KEEP WARM. CREPE SAUCE (ABOVE) 1 CAN (4 OUNCES) MUSHROOM STEMS AND PIECES, DRAINED 1/2 CUP CHOPPED GREEN PEPPER 1/2 CUP BUTTER OR MARGARINE 1/2 CUP GOLD MEDAL FLOUR 2 TEASPOONS SALT 1/4 TEASPOON PEPPER 2 CUPS CHICKEN BROTH 2 CUPS LIGHT CREAM 2 CUPS DICED COOKED CHICKEN 1/2 CUP CHOPPED PIMIENTO 2 CUPS BAKING MIX 2 EGGS 2 CUPS MILK 2 CUPS SHREDDED SWISS CHEESE NUTMEG PREPARE CREPE SAUCE; SET ASIDE. COOK AND STIR MUSHROOMS AND GREEN PEPPER IN BUTTER UNTIL TENDER. BLEND IN FLOUR, SALT AND PEPPER. COOK OVER LOW HEAT, STIRRING UNTIL MIXTURE IS BUBBLY. SLOWLY STIR IN CHICKEN BROTH AND CREAM. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. STIR IN CHICKEN AND PIMIENTO; HEAT THROUGH. PREPARE CREPES. BEAT BAKING MIX, EGGS AND MILK WITH ROTARY BEATER UNTIL SMOOTH. SPOON 2 TABLESPOONS BATTER INTO HOT LIGHTLY GREASED 6 OR 7 INCH SKILLET. ROTATE PAN UNTIL BATTER COVERS BOTTOM. BAKE UNTIL BUBBLES APPEAR. TURN; BAKE OTHER SIDE. HEAT OVEN TO 350 DEGREES SPOON 1/4 CUP CHICKEN MIXTURE ON EACH CREPE; ROLL UP. PLACE SEAM DOWN IN 2 UNGREASED BAKING DISHES; 11 1/2 X 7 1/2 X 1 1/2 INCHES. COVER WITH CREPE SAUCE; TOP WITH CHEESE AND NUTMEG. BAKE UNCOVERED 20 MINUTES. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CROQUETTES MELT 3 TABLESPOONS BUTTER; BLEND 1/4 CUP ALL-PURPOSE FLOUR. ADD 1/2 CUP MILK AND 1/2 CUP CHICKEN BROTH. COOK AND STIR UNTIL MIXTURE THICKENS AND BUBBLES. COOK AND STIR 1 MINUTE. ADD 1 TABLESPOON SNIPPED PARSLEY, 1 TEASPOON LEMON JUICE, 1 TEASPOON GRATED ONION, 1/4 TEASPOON SALT, AND DASH EACH PAPRIKA, NUTMEG, AND PEPPER. COOL. ADD 1 1/2 CUPS FINELY DICED COOKED CHICKEN; SALT TO TASTE. CHILL THOROUGHLY. WITH WET HANDS, SHAPE MIXTURE INTO 8 BALLS (SCANT 1/4 CUP). ROLL IN 3/4 CUP FINE CRUMBS (CRACKER OR DRY BREAD). LIGHTLY SHAPE BALLS INTO CONES. DIP INTO MIXTURE OF 1 BEATEN EGG AND 2 TABLESPOONS WATER; ROLL IN CRUMBS. FRY IN DEEP HOT FAT (365 DEGREES) FOR 2 1/2 TO 3 MINUTES. DRAIN. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CRUNCH (02/15/94) (23:18) 1 CAN (10 3/4 OUNCES) CREAM OF CHICKEN SOUP 1/2 CUP MILK 4 SKINLESS, BONELESS CHICKEN BREAST HALVES 2 TABLESPOONS ALL-PURPOSE FLOUR 1 1/2 CUPS SEASONED STUFFING 2 TABLESPOONS MARGARINE, MELTED 1 TEASPOON CHOPPED FRESH PARSLEY OR DRIED PARSLEY FLAKES 1/2 TEASPOON LEMON JUICE IN SHALLOW DISH, COMBINE 1/3 CUP SOUP AND 1/4 CUP MILK; SET ASIDE. ON WAXED PAPER, LIGHTLY COAT CHICKEN WITH FLOUR, DIP INTO SOUP MIXTURE. ON ANOTHER PIECE OF WAXED PAPER, COAT CHICKEN WITH STUFFING. ON BAKING SHEET, ARRANGE CHICKEN. DRIZZLE WITH MARGARINE. BAKE AT 400 DEGREES FOR 20 MINUTES, OR UNTIL CHICKEN IS NO LONGER PINK. IN 1 QUART SAUCEPAN, COMBINE REMAINING SOUP, 1/4 CUP MILK, PARSLEY AND LEMON JUICE. OVER LOW HEAT, HEAT THROUGH, STIRRING OCCASIONALLY. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CURRY (05-10-92) (23:43) 1 POUND BONELESS CHICKEN, CUT IN 1 INCH CHUNKS 1 TO 2 TABLESPOONS OLIVE OIL 2 TABLESPOONS BRAN 3 TABLESPOONS SOFT MARGARINE 1/4 CUP MINCED ONION 1 1/2 TEASPOONS CURRY POWDER 3/4 TEASPOON BROWN SUGAR 1/8 TEASPOON POWDERED GINGER 2 TABLESPOONS WHOLE WHEAT FLOUR 1 HEAPED TABLESPOON BRAN 1 CUP CHICKEN BROTH 1 CUP LOW FAT (1%) MILK 1/2 TEASPOON LEMON JUICE 3 TO 4 CUPS COOKED RICE IN A HEAVY SKILLET, BROWN THE CHICKEN SLOWLY IN THE OIL AND SPRINKLE ON 2 TABLESPOONS OF BRAN WHILE BROWNING. PUSH THE CHICKEN TO THE EDGES OF THE SKILLET, AND IN THE MIDDLE ADD THE MARGARINE, THEN THE ONION AND SEASONINGS. SAUTE 2 TO 3 MINUTES. BLEND IN THE FLOUR AND 1 HEAPED TABLESPOON BRAN UNTIL MIXTURE IS SMOOTH AND BUBBLY. STIR IN BROTH AND MILK, STIRRING CONSTANTLY; BRING MIXTURE TO A SLOW BOIL. STIR COOKED CHICKEN PIECES INTO THE MIXTURE AND ADD LEMON JUICE. LOWER HEAT AND ADD ADDITIONAL WATER FOR DESIRED CONSISTENCY. SERVE OVER COOKED RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CURRY 1 (05-02-93) (21:45) SERVINGS: 4 2 T BUTTER OR MARGARINE 1 LB BONELESS CHICKEN BREASTS * 1 EA LG TOMATO COARSELY CHOPPED 1 EA ENV. ONION SOUP MIX 2 T CURRY POWDER 1 C WATER 1/2 C PLAIN YOGURT 2 C HOT COOKED RICE 2 C HOT COOKE PEAS * CHICKEN BREASTS SHOULD BE CUT INTO THIN STRIPS. IN LARGE SKILLET, MELT BUTTER AND BROWN CHICKEN OVER MEDIUM HEAT. STIR IN TOMATO, THEN ONION RECIPE SOUP MIX AND CURRY BLENDED WITH WATER. SIMMER COVERED 15 MINUTES OR UNTIL CHICKEN IS DONE. STIR IN YOGURT; HEAT THROUGH BUT DO NOT BOIL. TO SERVE, ARRANGE CHICKEN AND SAUCE OVER HOT RICE AND PEAS. SERVE, IF DESIRED, WITH FLAKED COCONUT, RAISINS, CASHEWS, OR ALMONDS. MICROWAVE DIRECTIONS: IN 2-QUART CASSEROLE, HEAT BUTTER AT HIGH (FULL POWER) 1 MINUTE. ADD CHICKEN AND HEAT AT HIGH (FULL POWER), COVERED, 5 MINUTES. STIR IN TOMATO, THEN ONION RECIPE SOUP MIX AND CURRY BLENDED WITH WATER. STIR IN YOGURT; HEAT AT HIGH (FULL POWER) 1 MINUTE. LET STAND COVERED 5 MINUTES. SERVE AS ABOVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN CURRY 2 (11-04-93) (23:26) 2 1/2 CUP DICED COOKED CHICKEN 1 CUP CHOPPED ONIONS 2 T CURRY POWDER 1 T CHILI POWDER 1 T MINCED DEHYDRATED GARLIC 1/2 T PEPPER 1/2 CUP LOW-FAT YOGURT 1 CUP CANNED TOMATOES DASH SALT COOK ONIONS IN WATER (SUFFICIENT TO COVER) UNTIL TRANSPARENT. ADD CHICKEN AND REMAINING INGREDIENTS. MIX THOROUGHLY AND SIMMER 15 MINUTES. SERVE ON RICE OR TOAST POINTS. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN DELIGHT 1 (7 OZ) PACKAGE ELBOW MACARONI (2 CUPS UNCOOKED) 1/4 CUP BUTTER OR MARGARINE 1 1/2 CUPS CHOPPED CELERY 1/2 CUP CHOPPED GREEN BELL PEPPER 1/4 CUP CHOPPED ONION 2 (10 3/4 OZ) CANS CREAM OF CHICKEN SOUP 1 1/2 CUPS CHOPPED COOKED CHICKEN 1 (4 OZ) JAR DICED PIMIENTO, DRAINED 1/2 TEASPOON SALT 1/4 TEASPOON NUTMEG 1/2 CUP TOASTED ALMOND SLICES HEAT OVEN TO 350 DEGREES. PREPARE MACARONI ACCORDING TO PACKAGE DIRECTIONS; DRAIN. MEANWHILE, IN A MEDIUM SIZE SAUCEPAN MELT BUTTER OVER MEDIUM-LOW HEAT. ADD CELERY, GREEN PEPPER AND ONION; COOK UNTIL TENDER. BLEND IN SOUP, MILK AND CHEESE. COOK, STIRRING CONSTANTLY, UNTIL CHEESE MELTS. COMBINE MACARONI, CHEESE MIXTURE, CHICKEN, PIMIENTO, SALT AND NUTMEG; MIX WELL. POUR INTO BUTTERED 3 QUART CASSEROLE. TOP WITH ALMONDS. BAKE UNTIL HOT, ABOUT 30 MINUTES. SERVE. MAKE 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN DIVAN SERVES 4 2 QUART COVERED GLASS CASSEROLE DISH 2 PACKAGES (10 OUNCES EACH) FROZEN BROCCOLI SPEARS IN BUTTER SAUCE 3 CUPS DICED COOKED CHICKEN 1 CAN (10 1/2 OUNCES) CONDENSED CREAM OF CHICKEN SOUP 1/4 CUP SOUR CREAM 1 TABLESPOON LEMON JUICE 1 TEASPOON GARLIC POWDER 1 TEASPOON SOY SAUCE 1 CUP GRATED PARMESAN CHEESE 1/4 CUP BREAD CRUMBS 4 CUPS HOT COOKED RICE SALT TO TASTE PIERCE SEVERAL HOLES IN BROCCOLI COOKING POUCHES, COOK BOTH BROCCOLI POUCHES TOGETHER ON HIGH (9) FOR 3 MINUTES OR UNTIL STALKS SEPARATE. SET ASIDE. IN LARGE MIXING BOWL, MIX TOGETHER SOUP, SOUR CREAM, LEMON JUICE, GARLIC POWDER AND SOY SAUCE. SET ASIDE. EVENLY ARRANGE BROCCOLI IN DISH WITH SPEARS TOWARDS CENTER. TOP WITH HALF OF SOUP MIXTURE. LAY CHICKEN PIECES ON TOP, AND SPREAD REMAINING SOUP MIXTURE. SPRINKLE WITH PARMESAN CHEESE AND BREAD CRUMBS. COVER; COOK ON REHEAT (8) FOR 12 TO 14 MINUTES OR UNTIL HOT, TURNING ONCE DURING COOKING. SERVE HOT OVER RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICKEN DIVAN 1 1 POUND SKINNED BONED CHICKEN BREASTS, CUT INTO 1 INCH PIECES 2 TEASPOONS BUTTER OR MARGARINE 1 CUP MILK 3/4 CUP WATER 1 PACKAGE (10 OUNCES) ASPARAGUS CUTS OR BROCCOLI SPEARS, THAWED 1 RED PEPPER, CUT INTO THIN STRIPS 1 CHICKEN BOUILLON CUBE 1 1/2 CUPS DRY INSTANT RICE 1/2 CUP MAYONNAISE 1/4 CUP GRATED SWISS CHEESE SAUTE CHICKEN IN BUT