Chicken Recipes on AOL, Courtesy of Matson.info



	in the AOL Golden Gate Genealogy Forum Return to Chicken Recipes Main Page Go to any recipe on this page. Type in the title and press <Enter>: 15 Minute Chicken Rice Dinner From: HOST GFS DdH2 15 MINUTE CHICKEN RICE DINNER from Webb 1 tablespoon vegetable oil 4 skinless, boneless chicken breast halves 1 can Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup 1-1/2 cups water 1/4 tsp.each paprika and pepper 1-1/2 cups uncooked instant rice 2 cups fresh or frozen broccoli florets Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika and pepper. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with paprika and pepper. Cover and cook over low heat 5 minutes or until done. Serves 4 =============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- 20 Minute Chicken Creole From: Host GFS DarlaJo 20 Minute Chicken Creole from SpeedRoots 4 medium chicken breast halves (1 1/2 lbs total), skinned, boned, and cut into 1 inch strips 1 14oz. can tomatoes, cut up 1 cup low sodium chili sauce 1 1/2 cups chopped green pepper (1 large) 1/2 cup chopped celery 1/4 cup chopped onion 2 cloves garlic, minced 1 tbsp chopped fresh basil or 1 tsp dried, crushed 1 tbsp chopped fresh parsley or 1 tsp dried 1/4 tsp crushed red pepper 1/4 tsp salt Nonstick spray coating Spray deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring for 3 to 5 minutes or until no longer pink. Reduce heat. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer covered for 10 minutes. Serve over hot, cooked rice or whole wheat pasta. Makes 4 servings ----------------------------- 7 LAYER CHICKEN TACO SALAD From: HOST GFS DdH2 A Great Summer Salad 7 Layer Chicken Taco Salad Ingredients 1 lb. boneless, skinless chicken breast 2 c. chicken broth 3/4 t. salt 1/2 t. black pepper 3 c. shredded lettuce (iceberg or romaine works best) 1 can whole tomatoes, chopped into bite size pieces 1 can black beans, rinsed 1 large avocado, diced 1 c. finely chopped red onion 1 c. Monterey Jack or Cheddar cheese 3 T. apple cider vinegar 2 T. olive oil 1 bag of bite size tortilla chips Bring chicken broth and chicken to a boil. Reduce heat and simmer cooking chicken until white. Remove chicken and using a fork, tear into shreds. Reserve 1/3 c. of the broth and tomato juice from canned tomatoes. In a wide bowl, layer shredded lettuce, tomatoes, black beans, chicken and avocado. Scatter red onion and cheese on top. In a small bowl, whisk together vinegar, olive oil, salt, pepper, chicken broth and tomato juice. Mix well. Drizzle over salad and serve. Serve with bite size tortilla chips. Please note that when serving this dish, I put a layer of tortilla chips on each plate prior to dishing out the salad. Makes 6 Servings. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- ALMOND BONELESS CHICKEN From: HOST GFS DdH2 ALMOND BONELESS CHICKEN Submitted by: USSGERI 2 whole medium size chicken breasts or 1 lb.boneless chicken cut in 1 1/2 inch strips. Marinade: salt and pepper to taste 4 t. oil 4 t. corn starch 1 unbeaten egg white Batter: 3/4 c. pancake mix 1 egg 1/2 c. water Gravy: 1 small can (1 41/2 oz.) chicken broth 3 T. corn starch 1/4 c. water For Serving: 1 c. shredded lettuce 1/3 c. toasted slivered almonds 1 green onion (leaves only) chopped Mix marinade ingredients and soak chicken strips 15-20 minutes at room temperature stirring occasionally. Mix the batter ingredients and dip each chicken piece into the batter. Put in a deep fryer at 375° or in a pan with one inch of very hot oil and cook until light or golden brown (3-5 minutes approximately). Remove with tongs or a slotted spoon to paper towels to drain. To prepare the gravy, warm the broth until bubbling. Mix the cornstarch and water; add. Cook over low heat until thickened (this takes just a few minutes). Cover serving plates with lettuce and place chicken pieces on top. Cover with a little gravy and top with some of the almonds and onion greens. (Serves 2-4) April '93 Bob Allison ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- ALOHA CHICKEN From: HOST GFS DdH2 ALOHA CHICKEN Submitted by: USSGERI Ingredients: 4 boneless, skinless chicken breasts 1 Tbsp. flour 1 Tbsp. oil 16 oz. can of pineapple chunks 1 tsp. cornstarch 1 Tbsp. honey 1 Tbsp. teriyaki sauce or soy sauce 1/8 tsp. pepper hot cooked rice Directions: Flatten the chicken breasts to 1/4 inch thickness. Place the flour in a large resealable plastic bag. Add the chicken and shake to coat. In a skillet, over medium heat, brown the chicken in oil for 3-5 minutes per side until the juices run clear. Remove the chicken from the skillet and keep warm. Drain the pineapple, reserving 1/4 cup of juice. In a small bowl, combine the juice and cornstarch until smooth. Add to the skillet. Stir in the honey, teriyaki sauce and the pepper. Boil for 30 seconds or until thickened. Add the pineapple and chicken. Heat through. Serve on a bed of rice. Yield: 4 servings ============ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- ANGEL HAIR PASTA CHICKEN From: HOST GFS DdH2 Angel Hair Pasta Chicken from Sue Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Makes: 4 servings "Sauteed chicken breast stir fried with carrots, broccoli and garlic then simmered in broth with basil and Parmesan cheese. This mixture tops a bed of angel hair pasta for a springtime favorite." Ingredients 2 tablespoons olive oil, divided 2 skinless, boneless chicken breast halves - cubed 12 ounces angel hair pasta 1 carrot, sliced diagonally into 1/4 inch thick slices 1 (10 ounce) package frozen broccoli florets, thawed 2 cloves garlic, minced 2/3 cup chicken broth 1 teaspoon dried basil 1/4 cup grated Parmesan cheese Directions 1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels. 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. 3. While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes. 4. Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately ==== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- ASIAN CHICKEN NOODLE SOUP From: HOST GFS DdH2 ASIAN CHICKEN NOODLE SOUP from Beverly at Al Rec Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Makes: 2 servings "Chinese noodles are topped with chicken broth flavored with shiitake mushrooms and green onions in this quick soup." Ingredients 4 ounces dry Chinese noodles 1 (14.5 ounce) can chicken broth 6 shiitake mushrooms, sliced 2 green onions, chopped 1 skinless, boneless chicken breast half 2 eggs Directions 1. Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls. 2. Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately. Nutrition at a glance Servings Per Recipe: 2 amount per serving Calories 385 Protein 28.9g Total Fat 8.9g Sodium 982mg Cholesterol 247mg Carbohydrates 52.1g Fiber 8.9g ========= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- ASIAN GRILLED CHICKEN From: HOST GFS DdH2 ASIAN GRILLED CHICKEN Asian Grilled Chicken Marinating Time : 1 hr. Prep Time : 5 min. Cook Time : 15 min. Swanson(r) Broth balances out the vinegar and soy in the marinade to create moist grilled chicken that is served with its own light sauce. Ingredients: 1 can (14 oz.) Swanson(r) Chicken Broth (1 3/4 cups) 2 tbsp. soy sauce 1 tbsp. vinegar 1 tsp. sugar 1 tsp. garlic powder 1/8 tsp. crushed red pepper 4 boneless chicken breast halves Directions: MIX broth, soy, vinegar, sugar, garlic and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hr. Remove chicken from marinade. GRILL or broil chicken 15 min. or until done, turning and brushing often with marinade. HEAT remaining marinade to a boil and serve with chicken. Serves 4. Nutritional Values Per Serving: Calories 158 Total Fat 3g Saturated Fat 1g Cholesterol 74mg Sodium 934mg Total Carbohydrate 3g Dietary Fiber 0g Sugars 2g Protein 27g Vitamin A 1%DV Vitamin C 0%DV Calcium 1%DV Iron 6%DV ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- BACON CHICKEN From: HOST GFS DdH2 BACON CHICKEN from Maureen at Al Rec Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Makes: 4 servings "Barbecued chicken with a side of bacon cooked right in." Ingredients 4 skinless, boneless chicken breast halves 1 (18 ounce) bottle honey barbecue sauce 1 pound sliced bacon Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Wash chicken and pat dry, then place in a 9x13 inch baking dish. Smother chicken with 1/2 of the barbecue sauce, then layer bacon slices cross-ways on top. Pour remaining 1/2 of barbecue sauce over all. 3. Bake at 350 degrees F (175 degrees C) for about 45 minutes or until chicken is cooked through and juices run clear. Serve one chicken breast per person with just the crispy, top pieces of bacon. Nutrition at a glance Servings Per Recipe: 4 amount per serving Calories 441 Protein 38.2g Total Fat 23.5g Sodium 1683mg Cholesterol 99mg Carbohydrates 16.3g Fiber 1.5g ========= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- BAJA CALIFORNIA CHICKEN From: HOST GFS DdH2 BAJA CALIFORNIA CHICKEN Submitted by: USSGERI (Serves 8) Ingredients: 8 boneless, skinless Chicken Breasts Salt and Black Pepper to taste 1/4 cup Olive Oil 1/4 cup Tarragon Vinegar 2 cloves Garlic, crushed 2/3 cup Dry Sherry Pre-heat the oven to 350-F degrees. Season the chicken breasts with salt and pepper. Warm the olive oil, tarragon vinegar, and crushed garlic in a heavy skillet over medium heat. Sauté the chicken, turning frequently, until golden brown on all sides. Place the browned chicken in a 2-quart baking dish. Pour the sherry over the top of the chicken. Bake for 20 minutes, or until the chicken is tender and cooked through. Serve warm with plain or seasoned rice and a green salad or vegetable for a complete meal ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ----------------------------- BAKED CHICKEN AND MUSHROOMS From: HOST GFS DdH2 Baked Chicken and Mushrooms from VJJE Recipes 4 tablespoons butter or oil 1 teaspoon paprika 1/4 teaspoon thyme 1 teaspoon salt 1/4 teaspoon pepper 1 broiler-fryer chicken, cut up or 2 1/2 lbs chicken thighs 1/4 cup flour 3/4 cup dry white wine 2 cups sliced fresh mushrooms Melt butter in 13" X 9" baking pan. Stir in thyme, paprika, salt, and pepper. Dredge chicken pieces in flour, then swish in butter (both sides), until coated. Arrange them in a baking dish. Bake in hot oven (400F) until browned, about 30 minutes. Reduce heat to 350F, turn over chicken pieces, and add mushrooms and wine. Cover dish with foil and continue baking about 30 minutes longer. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- BAKED ONION CHICKEN From: HOST GFS DdH2 Baked Onion Chicken from Annie This is a "tried and true" recipe that I like from the E Cookbooks Library. Recipes don't get much easier on the cook than this. Anne Nesbit developed it for Perdue Farms. One of her jobs as a Perdue home economist was to translate some of the world's most successful recipes into ones that were both easy to assemble and quick to prepare. "I'm an admirer of simple recipes," says Anne. "My heart was in this work because I believed in it. People want food that looks good and tastes good, but they don't have time to put a lot of work into getting there." I've never met Anne, except over the phone, but from this comment, I know I would like her. The recipe isn't fancy, and it may be old-fashioned, but it's a treasure when you're in a hurry. 1 chicken, cut in serving pieces dehydrated onion soup mix Preheat oven to 350F. Roll chicken in dry soup mix, using about as much mix as you would salt. Place chicken in a single layer, skin side up, on baking sheet. Bake, uncovered for 55 to 65 minutes until cooked through. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- BAKED SESAME CHICKEN From: HOST GFS DdH2 Baked Sesame Chicken from Loll at Al Rec Prep Time: 5 Minutes Cook Time: 40 Minutes Ready In: 45 Minutes Makes: 4 servings "Chicken breasts coated with soy sauce and sesame seed seasoned flour, then drizzled with butter and baked." Ingredients 2 tablespoons soy sauce 1/4 cup toasted sesame seeds 2 tablespoons all-purpose flour 1/4 teaspoon salt 1 pinch ground black pepper 4 skinless, boneless chicken breast halves 2 tablespoons butter, melted Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter. 3. Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve. Nutrition at a glance Servings Per Recipe: 4 amount per serving Calories 252 Protein 27g Total Fat 13.1g Sodium 721mg Cholesterol 83mg Carbohydrates 5.9g Fiber 1.3g ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- BAKED CHICKEN BREASTS From: HOST GFS DdH2 Baked Chicken Breasts from Annie 8 chicken breast halves, skinned 8 slices Swiss cheese 1 can cream of chicken soup 1/3 c. white wine 1 c. Pepperidge herb stuffing mix 1/4 tsp. melted butter or margarine Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Barbecued Thai Chicken Salad From: HOST GFS DdH2 BARBECUED THAI CHICKEN SALAD Submitted by: USSGERI Ingredients 1 broiler fryer chicken (about 3 1/2 pounds) 1 (14-oz.) cup unsweetened coconut milk, (regular or low-fat) 1 tablespoon curry powder 1 tablespoon lime juice 1 tablespoon fish sauce 3 clove garlic, minced 1/4 cup cilantro leaves, chopped 1 recipe Sweet & Sour Cilantro Dressing, (recipe follows) 12 red lettuce leaves, rinsed 1 medium head of lettuce, shredded 1 large red bell pepper, seeded and sliced 1/2 cup mint leaves, torn 1/3 cup finely chopped peanuts Directions Rinse chicken, pat dry. Split chicken in half with a large, sharp knife. In a large bowl whisk curry powder into coconut milk. Blend in lime juice, fish sauce, garlic, cilantro and brown sugar. Add chicken, turning to coat in marinade. Cover bowl; refrigerate at least 4 hours or overnight. Preheat charcoal grill or oven broiler. Place chicken on grill or broiler, skin side down. Turn after about 10 minutes. Cook until juices run clear or fork can be inserted in chicken with ease, about 30 minutes. Cool chicken slightly; cut into strips. Dressing Prepare dressing. Arrange lettuce leaves on 6 plates. Combine strands of lettuce, bell pepper and mint; portion onto lettuce leaves. Scatter chicken on top. Sprinkle with peanuts; serve with dressing. Sweet and Sour Cilantro Dressing 2/3 cup rice vinegar 1/4 cup sugar 1/4 cup cilantro, minced 1/4 teaspoon salt 1/2 teaspoon chili paste 1/3 cup safflower oil Combine all ingredients; stir until sugar dissolves. Makes about 1 cup. Estimated Times: Est. preparation time: 25 mins Est. cooking time: 40 mins Est. refrigerating time: 4 hrs Recipe & Photo: Courtesy of National Chicken Council. Servings: 6 Meal Source =============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- BBQ CHICKEN PIZZA From: HOST GFS DdH2 BBQ CHICKEN PIZZA from Nivola at Al Rec Makes 4 servings Prep Time: 15 Minutes Cook Time: 30 Minutes Ready in: 45 Minutes " This is an easy not-too-sweet, delicious alternative to tomato sauce based pizzas! Sure to satisfy everyone. Use any kind of barbeque sauce and it will still be a winner! " Ingredients 3 boneless chicken breast halves, cooked and cubed 1 cup hickory flavored barbecue sauce 1 tablespoon honey 1 teaspoon molasses 1/3 cup brown sugar 1/2 bunch fresh cilantro, chopped 1 (12 inch) pre-baked pizza crust 1 cup smoked Gouda cheese, shredded 1 cup thinly sliced red onoin Directions 1 Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. 2 Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted. ====== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum I don't want to be perfect, I was not made to be perfect nor do i want to be if that means pointing out everyone elses mistakes. ----------------------------- BEER BATTERED CHICKEN From: HOST GFS DdH2 BEER BATTERED CHICKEN From Nathan Truax at Al Rec Cook Time: 15 Minutes Ready In: 30 Minutes Makes: 6 servings "Easy to make, beer battered, deep fried chicken." Ingredients 1 1/2 pounds boneless, skinless chicken breast halves 1 1/2 cups all-purpose flour, divided 1 teaspoon baking powder 2 eggs, beaten 1/2 cup cold beer 3 cups oil for frying Directions 1. Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer. Place remaining 1/2 cup flour in a small bowl. 2. Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C). 3. Coat chicken strips in flour. Dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving. ==== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- BENIHANA COPYCAT SESAME CHICKEN From: HOST GFS DdH2 Benihana Copycat Sesame Chicken from Annie 1 Teaspoon soybean oil 5 Ounces boneless skinless chicken breast 2 mushrooms, sliced 8 pieces 1 Teaspoon soy sauce 1/2 Teaspoon lemon juice 1/2 Teaspoon sesame seeds Salt, to taste Freshly-ground black pepper, to taste Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees). Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired. Cook for 8 minutes or until chicken is white in appearance and firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2 to 3 minutes more and serve hot. This recipe yields 1 serving. ====== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Buttermilk Chicken From: Erie59 I have a great recipe for raosted chicken if anyone yould like it. ----------------------------- CAJUN CHICKEN From: HOST GFS DdH2 Cajun Chicken from Betty Crocker Panfry spicy chicken with a crunchy coating that's perfect on a plate with vegetables or on a bun as a sandwich. 4 boneless skinless chicken breast halves (1 1/4 pounds) 1 1/2 cups Country(r) Corn Flakes cereal 1/2 cup Original Bisquick(r) mix or Reduced Fat Bisquick(r) mix 2 teaspoons Cajun seasoning 1/2 cup water 2 tablespoons butter or margarine 1. Flatten each chicken breast half to 1/4-inch thickness between sheets of waxed paper or plastic wrap. 2. Crush cereal. Mix cereal, Bisquick and Cajun seasoning. Dip chicken into water, then coat with cereal mixture. 3. Melt butter in 12-inch nonstick skillet over medium heat. Cook chicken in butter 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. =============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Cajun Chicken Kabobs From: Host GFS DarlaJo Cajun Chicken Kabobs from SpeedRoots . Spicy grilled chicken pairs well with the peppers and onions. . Serves 3-4 . 1 pound Chicken breast (boneless, skinless), cut into 3/4 inch cubes 1 Tablespoon Butter, melted 2 teaspoon Cajun seasoning (blackened redfish seasoning) 1 Green bell pepper, cut into 3/4 inch pieces 1 Onion, cut into 3/4 inch pieces Bamboo skewers Rice, cooked . Soak the bamboo skewers in water for 30 minutes (to prevent them from burning during cooking). Toss the chicken with the seasoning and butter. Alternate the chicken, onion, and pepper on the skewers. Place them on a slow-cooking part (and upper height) of the grill. Serve over cooked rice. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ----------------------------- CARMELIZED BAKED CHICKEN From: HOST GFS DdH2 CARMELIZED BAKED CHICKEN Submitted by Sandy Serves 6 "Roast chicken pieces with sticky, sweet and tangy coating." Ingredients 3 pounds chicken wings 2 tablespoons olive oil 1/2 cup soy sauce 2 tablespoons ketchup 1 cup honey 1 clove garlic, minced 1 pinch salt 1 pinch ground black pepper Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Place chicken in a 9 x 13 inch baking dish. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper, and pour over the chicken. 3. Bake at 375 degrees F (190 degrees C) for one hour or until sauce is caramelized. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS ----------------------------- Cheesy-Chicken Tamales From: Host GFS DarlaJo Cheesy-Chicken Tamales Can also use pork or beef . ingredients 4-ounces dried cornhusks (about 20 husks) 2/3 cup quick cooking or old-fashioned grits (not instant) 11/4 cups chicken stock 3/4 cup masa harina 2 teaspoons ground cumin 1 cup lard or vegetable shortening 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups cooked, shredded chicken meat 1/2 pound Monterey Jack or mild cheddar, coarsely grated 4 poblano chilies, roasted, seeded, peeled and coarsely chopped . In a saucepan place the dried cornhusks, add enough water to cover and bring to a boil. Top the husks with a heavy plate or bowl to keep submerged, and boil for 10 minutes. Remove from the heat and steep until soft and pliable, 1 to 1 1/2 hours. Drain, remove any corn silk and pat dry before assembling tamales. . For the masa: cook the grits for 1 minute. In a small saucepan bring 1 1/4 cups of the chicken stock to a low boil. Transfer the grits to a bowl and add the hot chicken stock. Let stand uncovered for 10 to 12 minutes. Add the masa harina and cumin, and mix until evenly combined. Cool to room temperature before proceeding. . In the bowl, whip the lard until smooth, light and creamy, about 2 minutes. Stir in half of the masa mixture and whip until well-blended. Add remaining masa mixture, little by little, until mixture resembles a thick cake batter, adding chicken stock if needed. Add the baking powder and add salt, to taste, and whip for 1 to 2 minutes until well incorporated and smooth. . Lay 1 cornhusk on a work surface with the narrow end closest to you. Top with a second corn husk so that the fat ends are in the middle and narrow ends out. Spoon < cup of the masa batter into the center where the husks join and with the back of a spoon, spread it into a 4-inch square. Place about 1 generous tablespoon each of the chicken ( I use big chunks), grated cheese and chopped poblano in the center of the masa square. . Fold 1 side of the cornhusk over the filling, pulling it tight and tucking it under the filling. Fold the other side over the filling, and then the top and bottom ends. With a piece of kitchen string or a thin strip of leftover corn husk, tie the tamale together loosely so that it resembles an oblong rectangular package. Repeat with the remaining corn husks and filling. (sometimes I do two layers of masa batter and husks befor I tie them off) . Once the tamales are assembled, line a steamer basket with any remaining cornhusks and layer the tamales inside the steamer basket, leaving enough room for the tamales to expand slightly while cooking. Cover tamales with another remaining cornhusk, cover steamer with a tight fitting lid and steam for 1 1/2 hours, or until tender and tamale easily pulls away from cornhusk. Let sit for 10 to 15 minutes before serving. HostGFSDarlaJo Keyword: ROOTS GENTREK Chat , Mondays 10pmET, Keyword: ROOTS> Chats > Beginners Keyword: ROOTS > Library > Logs, Newsletters and More > Beginners Keyword: ROOTS > Library > New File Uploads > New File Uploads ----------------------------- CHICKEN AND ALMOND SALAD From: HOST GFS DdH2 CHICKEN AND ALMOND SALAD Submitted by: USSGERI from Annie 1 1/2 c. cooked chicken 3/4 c. diced celery 1 1/2 tbsp. lemon juice 1/2 c. seedless white grapes 1/2 c. almonds 1/2 tsp. dry mustard 3/4 tsp. salt 1/16 tsp. pepper 1/8 c. light cream 1 hard boiled egg, sliced 1/2 c. mayonnaise Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CHICKEN & SAUSAGE GUMBO From: HOST GFS DdH2 CHICKEN & SAUSAGE GUMBO Submitted by: USGERI 1/3 cup flour 1/3 cup oil 3 cup water 12 oz fully cooked smoked sausage links, sliced and quartered 2 cups chopped cooked chicken 2 cups sliced okra or one 10-oz package frozen whole okra, sliced 1/2 inch thick 1 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped celery 4 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground red pepper Hot cooked rice For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool. In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings. ~~~~~~~~~~ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ----------------------------- Chicken -Pineapples Tenders From: Host GFS DarlaJo Chicken -Pineapples Tenders from SpeedRoots . 1/2 pound chicken tenders 1 cup unsweetened pineapple juice 1/2 cup packed brown sugar 1/3 cup light soy sauce . Directions . 1 If using wooden skewers soak them in water before using. . 2 In a small saucepan heat juice, brown sugar and soy sauce. Brush onto chicken tenders. Skewer the tenders on the soaked skewers and marinate for 30 minutes in the refrigerator. . 3 Preheat grill for medium heat. . 4 Oil grate and place skewered tenders on grill rack. Cook each side for about 5 minutes. They cook quickly, so watch them closely. Enjoy! ----------------------------- Chicken and Biscuits From: Host GFS DarlaJo Chicken and Biscuits Serves: 4 to 6 . 1 can (14 1/2 ounces) ready-to-use chicken broth 1/4 cup (1/2 stick) butter, melted 1/4 teaspoon black pepper 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks 2 packages (10.8 ounces each) refrigerated biscuits (5 biscuits each) 1/2 teaspoon paprika 1/2 cup chopped fresh parsley . In a large skillet, combine the broth, butter, and pepper. Add the chicken chunks and cook over medium-high heat for 5 minutes, or until bubbly. Place the biscuits evenly over the top. Reduce the heat to low, cover, and cook for 10 minutes. Sprinkle with the paprika and simmer, uncovered, for 10 to 12 minutes, or until the broth is slightly thickened. Sprinkle with the parsley and serve. ----------------------------- CHICKEN AND BISCUITS From: HOST GFS DdH2 CHICKEN AND BISCUITS Submitted by: USSGERI Chicken and Biscuits (Makes 2 servings) Ingredients: 2 (6 1/2 oz.) packages STOUFFER'S frozen Creamed Chicken, defrosted according to package directions 3/4 cup frozen mixed vegetables 3 tablespoons chopped onion 1/8 teaspoon ground black pepper 1/8 teaspoon salt 1 (6 oz.) can refrigerated buttermilk biscuit dough, (containing 5 biscuits) PREHEAT oven to 400° F. COMBINE creamed chicken, mixed vegetables, onion, pepper, and salt in a 1-quart baking dish; cover. BAKE for 20 minutes; uncover. Arrange biscuits over chicken mixture. Bake an additional for 10 to 15 minutes or until biscuits are flaky and golden brown. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ----------------------------- Chicken and Rice Casserole From: HOST GFS DdH2 CHICKEN AND RICE CASSEROLE Submitted by: USSGERI Ingredients 1 can condensed mushroom soup 1 pkg. dry onion soup mix 1 cup rice 1 large can asparagus 4 chicken breasts 1/2 cup sharp cheese Method Cook chicken in water until done. Let cool. Cook rice. Drain asparagus and put on the bottom of a casserole dish. Mix mushroom soup and dry onion soup. Add cooked rice and add deboned chicken. Pour mixture over asparagus, sprinkle with cheese. Bake at 350 degrees for 30 minutes. ============= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Chicken and Rice Gumbo Soup From: HOST GFS DdH2 Chicken and Rice Gumbo Soup Submitted by: USSGERI 3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces 1/4 pound fully-cooked smoked sausage (two 5-inch sausages), chopped 2 medium stalks celery (with leaves), sliced1 large carrot, chopped 1 medium onion, chopped14 1/2-ounce can stewed tomatoes, undrained5 cups water 2 tablespoons chicken bouillon granules1 teaspoon dried thyme leaves 10-ounce package frozen cut okra, thawed and drained 3 cups hot cooked rice, for servingHot pepper sauce Mix all ingredients except okra, rice and pepper sauce in 3 1/2- to 6-quart slow cooker. Cover and cook on LOW heat setting 7 to 8 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on LOW heat setting 20 minutes. Spoon rice into individual soup bowls; top with gumbo. Serve with pepper sauce. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ----------------------------- Chicken Breasts Archduke From: Host GFS DarlaJo Chicken Breasts Archduke from SpeedRoots . 4 Tbs (60 ml) butter 1 medium onion, finely chopped 1 Tbs (15 ml) paprika 4 - 6 skinless, boneless chicken breast halves 1/4 cup (60 ml) chicken stock 1/4 cup (60 ml) dry vermouth 1 cup (250 ml) heavy cream Salt and freshly ground pepper to taste Chopped fresh parsley for garnish . Heat the butter in a skillet large enough to hold the chicken in a single layer. Saute the onions until tender but not brown, about 10 minutes. Stir in the paprika. Lightly brown the chicken in the butter mixture, about 2 minutes per side. Place the skillet in a preheated 400F (200C) oven until the chicken is firm to the touch, about 6 to 8 minutes. Remove the chicken and keep warm. . Add the chicken broth and vermouth to the skillet and reduce over high heat until the liquid is almost evaporated. Add the cream and reduce until the sauce has thickened slightly. Season with salt and pepper. Spoon the sauce over the chicken and garnish with chopped parsley. Serves 4 to 6. ----------------------------- CHICKEN BREASTS SOUTHWESTERN From: HOST GFS DdH2 CHICKEN BREASTS SOUTHWESTERN Submitted by: USSGERI Ingredients: 4 chicken breasts (halved, skinned) 8 slices cheddar cheese Salsa for Garnish Ingredients for : MARINADE- 2/3 CUP VEGETABLE OIL 1/3 CUP LIME JUICE 2 TBL GREEN CHILLIES,CHOPPED 1 TSP GARLIC, MINCED In 9" square baking pan stir together all marinade ingredients. Add chicken breasts; marinate, turning once, leave in refrigerator for at least 45 minutes. Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; drain. Grill chicken 7 minutes on each side; turn. Continue grilling until fork tender, 6 to 8 minutes. Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt. Serve with salsa. Per Serving: 522.49 Cal (53.80% from Fat, 45.00% from Protein, 1.18% from Carb); 57.64 g Protein; 30.62 g Tot Fat; 14.24 g Sat Fat; 8.71 g Mono Fat; 5.62 g Poly Fat; 1.51 g Carb; 0.10 g Fiber; 472.83 mg Sodium; 178.48 mg Cholesterol ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Chicken Breasts With Lemon And Caper Sauce From: MemoriesR4ever Chicken Breasts With Lemon And Caper Sauce Servings: 4 4 boneless skinless chicken breast halves -- about 1 1/4 pounds 1/4 cup all-purpose white flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon olive oil SAUCE: 1/3 cup chopped shallots 1/3 cup dry white wine or fat-free chicken broth 1/4 cup lemon juice 3 tablespoons drained capers To flour and cook chicken breasts, follow Basic Recipe. Reduce heat to medium-low. Add shallots to the skillet and stir until they are lightly browned, about 1 minute. Add wine, lemon juice and capers. Bring the sauce to a simmer and cook about 3 minutes, or until it has reduced and thickened slightly. Spoon the sauce over the chicken breasts. Makes 4 servings. ----------------------------- Re: Chicken Dumpling From: GFA Terry I haven't made any of these, but I found the following recipes: CHICKEN AND DUMPLINGS Ingredients : --FOR 3 1/2 QUART:--1 (3 lb.) chicken, cut up 1/2 c. chicken bouillon broth 2 tsp. salt 1/2 tsp. pepper 1/2 tsp. poultry seasoning 3 stalks celery, cut in 1 inch pieces 3 sm. carrots cut into 1 inch pieces 2 c. packaged biscuit mix 3/4 c. milk 1 tsp. parsley flakes-- FOR 5 1/2 QUART:--2 (3 lb.) chickens, cut up 1/2 c. chicken bouillon broth 4 tsp. salt 1 tsp. pepper 1 tsp. poultry seasoning 6 stalks celery, cut in 1 inch pieces 6 sm. carrots, cut into 1 inch pieces 2 c. packaged biscuit mix 3/4 c. milk 1 tsp. parsley flakes Preparation : Wash chicken pieces; cut away excess fat. Place raw chicken pieces in crock with largest bony pieces on bottom. Add bouillon broth; sprinkle chicken with salt, pepper, poultry seasoning. Add celery and carrots on top. Cover. Place crock into outer shell; cook. For 3 1/2 quart: Cook on Low setting, 8 to 10 hours or High setting 4 to 4 1/2 hours. For 5 1/2 quart: Cook on Low setting, 6 to 8 hours or High setting, 3 to 3 1/2 hours. Combine biscuit mix, milk, parsley flakes; stir until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming chicken; cover, cook on High setting 30 minutes in 3 1/2 quart; 15 to 20 minutes in 5 1/2 quart. (Do not remove the cover during the steaming of the dumplings). Serve immediately - when dumplings are at their best. Makes 4 servings. (3 1/2 quart or 8 servings 5 1/2 quart.) *** CHICKEN AND DUMPLINGS Ingredients : 2 c. all-purpose flour 1/2 c. self-rising flour 1 tbsp. Crisco 4 eggs 1 c. chicken broth (from boiled chicken) 1 pkg. chicken thighs 2 cans cream of chicken soup 1 tsp. salt 1 1/2 tsp. pepper Preparation : Mix dry ingredients. Stir in Crisco; add eggs. One cup chicken broth from pot of soup. Mix until forms into soft dough. Turn dough onto floured surface. Roll out thin; cut into strips. Cut into squares; drop in pot. Add cream of chicken soup to broth. Cook 20 minutes (dumplings). Remove chicken from bone; add to pot. ***** AMAZING CHICKEN 'N DUMPLINGS Ingredients : 2 1/2 c. chicken broth 6 oz. cooked chicken, cubed 3 tbsp. flour 3 (6 inch) flour tortillas 1/2 c. skim milk Preparation : Bring broth to a rolling boil. Rub flour on both sides of the tortillas, using all flour. Cut tortillas into 1 1/2 inch pieces. Drop into boiling broth. Reduce heat and cover. Let simmer 20 minutes. Stir in chicken and milk until heat throughout. let stand off heat 10 minutes, covered. Serves 4. ----------------------------- CHICKEN ENCHILADAS From: HOST GFS DdH2 Chicken Enchiladas from Typical Mary Ellen HGTV Ingredients: 1 cup chicken, cooked and cut into cubes 1/2 cup chopped onions 1 cup grated cheddar cheese corn tortillas 1 can enchilada sauce 1 can green chilies Preparation: Combine chicken, onions and cheese in a large bowl and mix well. Heap spoonfuls of this mixture onto flour tortillas and roll up. How many tortillas you make depends on how much chicken mixture you want to use in each enchilada. Place rolled enchiladas in a baking pan. Combine enchilada sauce and green chilies and pour over enchiladas. Bake at 350 degrees for about 20 minutes. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CHICKEN FIESTA SALAD From: HOST GFS DdH2 Chicken Fiesta Salad VJJE Recipe Weekly 2 skinless, boneless chicken breast halves 1 (1.27 ounce) packet dry fajita seasoning, divided 1 (15 ounce) can black beans, rinsed and drained 1 (11 ounce) can Mexican-style corn 1/2 cup salsa 1 (10 ounce) package mixed greens 1 onion, chopped 1 tomato, cut into wedges Rub the chicken with 1/2 of fajita seasonings. Grill or pan fry until cooked through, let cool then chop. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean/corn mixture. If desired, top with shredded cheese and tortilla chips. ============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Chicken Fingers With Dipping Sauce From: MemoriesR4ever Chicken Fingers With Dipping Sauce Just watch it with the crackers, not too many of these carb providers. 4 boneless skinless, chicken breasts 2 tbsps. plain lowfat yogurt 15 soda crackers, crushed (I used ritz crackers) 1 tsp. dried thyme 1/2 tsp. dried marjoram 1/4 tsp. curry powder salt to taste Dipping Sauce; 1/2 c. plain lowfat yogurt 2 tbsps. catsup 2 tbsps. celery, finely chopped 2 tsps. soy sauce 1/2 tsp. garlic, finely chopped (I used 1/4 tsp garlic powder) 1/4 tsp. ground black pepper Trim visible fat from chicken; cut each breast into 6 even strips. Coat chicken pieces with yogurt. Combine cracker crumbs, thyme, marjoram and curry. Roll chicken strips in crumbs. Place chicken in single layer on cake rack set in baking pan. Bake at 375 degrees for 25 minutes or until crumbs are lightly browned and crisp. Remove from oven. FOR DIPPING SAUCE: Combine yogurt, catsup, celery, soy sauce, garlic (if desired) and pepper to taste. Serve as dip for chicken fingers. ----------------------------- Chicken Fingers with Honey Mustard From: Host GFS DarlaJo Chicken Fingers with Honey Mustard . 4 skinless, boneless chicken breasts 1 cupflour 1/2 tsp salt 1/4 tsp pepper 3/4 cup milk 1 cup vegetable oil for frying . Honey Mustard: 1/2 C honey 1/4 C dijon mustard . 1 Cut chicken into 1/2x2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside. . 2 Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper. . 3 Pour 1/4 inch of oil into a large heavy skillet. Heat over medium high heat to 350 or until a cube of white bread dropped in oil browns evenly in 1 minute. . 4 Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce. . Place flour mixture in a resealable plastic bag. Dip chicken fingers into milk, then place in bag; shake all the chicken strips at once to coat. HostGFSDarlaJo Keyword: ROOTS GENTREK Chat , Mondays 10pmET, Keyword: ROOTS> Chats > Beginners Keyword: ROOTS > Library > Logs, Newsletters and More > Beginners Keyword: ROOTS > Library > New File Uploads > New File Uploads ----------------------------- Chicken Foil Dinner From: DarlaJoV Awesome chicken foil dinners Ingredients For each foil dinner: 1 boneless skinless chicken breast 1 potato, washed & sliced sliced onion 3-4 fresh mushrooms, washed & sliced 6-8 stalks fresh asparagus, tough ends snapped off salt, pepper, etc. as desired Equipment Heavy duty aluminum foil sharp paring knife hot coals Instructions Place the chicken breast on a large square of foil. Season chicken and add layers of sliced potato, mushrooms, onions and top with asparagus stalks. Wrap dinner 'butcher-style' and place chicken-side-down on hot coals, turning after about 20 minutes. After another 10 minutes or so, unwrap one dinner and slice chicken to test for doneness. If chicken is fully cooked - dig in! Darla Jo ----------------------------- Chicken In Apricot Sauce From: Host GFS DarlaJo Chicken In Apricot Sauce from SpeedRoots Sauteed Chicken Breasts served in a Sweet Apricot Sauce with Red Bell Peppers, Onions, and Apricot Pieces 4 each chicken breast, boneless, skinless, large 1/8 cup flour 1 1/2 tablespoons oil 1 1/2 tablespoons butter 1/2 each onions, small, diced 1/4 cup red bell peppers, diced 1 1/2 cups chicken broth 1 cup apricot nectar 1/2 cup apricots, dried, diced salt and pepper, to taste Wash and dry chicken. Gently pound to an even thickness. Lightly dredge in flour. Heat butter and oil (can reduce quantity to reduce fat content) in a large saute pan over medium-high heat and cook chicken on both sides until golden brown, then remove from pan. Lower heat and add onions and bell peppers and cook for 5 minutes. Add chicken broth, apricot nectar, and dried apricots. Return chicken to the pan and simmer, uncovered, approximately 20 minutes or until sauce is slightly thickened. Season to taste with salt and pepper, then let cool, place in containers and store in the freezer. Re-heating instructions: Thaw in refrigerator the night before day of consumption. Heat in microwave or saucepan on stove top, covered, at a medium setting until chicken is heated throughout HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ----------------------------- Chicken Lo Mein From: HOST GFS DdH2 CHICKEN LO MEIN Submitted by: USSGERI Makes 4 servings Prep Time: 45 Minutes Cook Time: 30 Minutes Ready in: 2 Hours 15 Minutes Ingredients 4 boneless, skinless chicken breasts, cut into thin strips 5 teaspoons white sugar, divided 3 tablespoons rice wine vinegar 1/2 cup soy sauce, divided 1 1/4 cups chicken broth 1 cup water 1 tablespoon sesame oil 1/2 teaspoon ground black pepper 2 tablespoons cornstarch 1 (12 ounce) package uncooked linguine pasta 2 tablespoons vegetable oil, divided 2 tablespoons minced fresh ginger root 1 tablespoon minced garlic 1/2 pound fresh shiitake mushrooms, stemmed and sliced 6 green onions, sliced diagonally into 1/2 inch pieces Directions 1 In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour. 2 In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside. 3 Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate. 4 Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Chicken Long Rice From: Host GFS DarlaJo Chicken Long Rice from my friend SpeedRoots 1 chicken -- about 3 pounds some water 1/2 inch sliced ginger -- crushed 1 bundle long rice -- soaked to soften salt -- to taste 3 stalks green onions Place chicken in a large pot and cover with water. Add ginger and bring to a boil; lower heat and simmer about 45 minutes to an hour, or until meat falls away from the bones. Remove chicken from broth and discard bones. Return chicken to broth and add long rice. Simmer until about half of the broth is absorbed by the long rice. Season with salt and add green onions just before serving. HostGFSDarlaJo Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners ----------------------------- CHICKEN MAGIC From: HOST GFS DdH2 CHICKEN MAGIC Submitted by: USSGERI Chicken Magic -- Serves: 4 1 pound linguine 3/4 cup olive oil 9 garlic cloves, minced 1/2 teaspoon crushed red pepper 1/2 teaspoon salt 1 package (10 ounces) precooked sliced chicken 3/4 cup chicken broth 1/2 teaspoon dried thyme . Cook the linguine to desired doneness; drain and place in a large serving bowl. Meanwhile, in a large saucepan, heat the olive oil over medium heat; add the garlic and saute for 5 minutes. Cool slightly to prevent splattering, then stir in the red pepper and salt. Gradually stir in the chicken, broth, and thyme. Reduce the heat to low and simmer until heated through. Toss with the linguine and serve. ================ ================= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ----------------------------- Chicken N Dumplings then Some From: BARBIEYUK 5 peices of chicken (breast and theigh better results) 1 large onion (diced) 1 bag of frozen peas/carrots 1 small can of mushrooms-or fresh better yet 3 cans of chichen brothe 1 box "Lipton Golden Onion" Soup Mix 3 celery stalks- 1" slices 4-5 garlic cloves shredded 3 eggs 4 cups of flour (give or take) salt and pepper to taste 1 stick unsalted butter 1 tbs. parsley flakes 1) In covered pot, cook: chicken, onion,mushrooms,parsley,brothe,soup mix,garlic, pepper and 3 cups water on med. heat til done, remove chicken& debone. In large bowl add flour,eggs, with about 2 cups brothe, salt and pepper to taste mix well. 2) dough should be sticky. Put 1/2 dough on heavily floured surface, Roll dough in flour until easy to handle .When dough is no longer sticky, use rolling pin and cut in 1" strips. 3) Add chicken,celery,peas&carrots to pot bring juice to a low boil. Drop dumplings one at a time ,strir occaisionally to prevent sticking. Add butter and cover. Simmer 15 minuts and serve. TIPS : Extra water may be added to the broth or the dough. Leftovers add 1 cup water to prevent sticking For more flavor to dumpling, add some Lipton Golder Onion Reciepe Mix ******Don't get discouraged if not perfect the first time, experiment with it. ----------------------------- Chicken Noodle Salad From: Host GFS DarlaJo Chicken Noodle Salad 2 tbsp sesame seeds 1/2 cup toasted silvered almonds 2 cups cooked cubed chicken 1 small head of cabbage shredded 3 oz ramen instant chicken noodles, crumbled chopped green onion 1 pkg seasoning from the Ramen noodles 1/2 cup salad oil 3 tbsp vinegar 1 tbsp sugar 1 tsp salt 1/2 tsp pepper In a skillet, toast sesame seeds over low heat until golden. Repeat with almonds Put aside. Put chicken in bowl. Add cabbage, crumbled noodles, and onions. In another bowl combine package of seasoning, oil, vinegar, sugar, salt and pepper. Stir together. Pour over chicken/cabbage mix. Sitr, marinate overnight in a covered bowl in refrigerator. Remove from fridge and stir in seeds and almonds just before serving. ----------------------------- Chicken Oscar From: DarlaJoV Chicken Oscar Serves: 6 . 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 6 boneless, skinless chicken breast halves (about 1 1/2 pounds total), lightly pounded About 2 tablespoons butter 1 package (10 ounces) frozen asparagus spears, thawed and drained 1 can (6 1/2 ounces) lump crabmeat, drained and flaked 1/2 cup sour cream 1/2 cup mayonnaise 1 tablespoon yellow mustard 2 teaspoons fresh lemon juice . Preheat the oven to 450 degrees F. In a shallow dish, combine the flour, salt, and pepper; mix well. Add the chicken, turning to coat completely. In a large skillet, melt 1 tablespoon butter over medium heat. Add the chicken in batches and saute for 1 to 2 minutes, or until light golden, turning once and adding more butter as needed. Place the chicken in a single layer in a 9- by 13-inch baking dish. Top each cutlet with an equal amount of asparagus, then with crabmeat. In a small bowl, combine the remaining ingredients; mix well, then spoon evenly over the crabmeat. Bake for 8 to 10 minutes, or until the sauce is bubbly and light golden. Serve immediately. Darla Jo ----------------------------- Chicken Paprikash from Meal Master From: HOST GFS DdH2 CHICKEN PAPRIKASH Submitted by: USSGERI Ingredients 1/4 c Flour 5 ts Paprika, divided 3/4 ts Salt, divided 1/4 ts Pepper 4 Chicken cutlets 2 T Corn oil 1 c Chopped onions 1 c Chicken broth 1 c Sour cream 6 oz Wide egg noodles (about 4 cups) cooked,drained Source: Mueller's Egg Noodles In large plastic food bag combine flour, 2 tsp paprika, 1/4 tsp salt and pepper. Add chicken; shake to coat well. In large skillet heat corn oil over medium heat; add chicken. Cook, turning once, 8-10 minutes or until done. Remove; set aside and keep warm. Add onions, remaining paprika and salt to skillet, saute 2 minutes. Stir in chicken broth; bring to boil. Reduce heat; cover and simmer 5 minutes. In small bowl combine sour cream and 1/2 cup hot pan juices; stir into skillet. Stirring constantly, cook 1 minute. Toss sauce with egg noodles. Serve with chicken. Makes 4 servings. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Chicken Pasta Toss From: Host GFS DarlaJo Chicken Pasta Toss from SpeedRoots (Serves 4) Ingredients: 16 oz. Penne Pasta 4 boneless, skinless chicken breasts, cut in bite-sized pieces 4 Tbs. Olive Oil (from jar of sun-dried tomatoes) 3 cloves Garlic, minced 1 tsp. Salt 1 tsp. Garlic Powder 1 Tbs. fresh Basil, chopped 1 Tbs. fresh Oregano, chopped 1 cup sun-dried Tomatoes, drained and julienned Parmesan Cheese, grated Cook and drain pasta as directed on the manufacturer's packaging. Reserve. While pasta is cooking, in a 5-quart pot, heat olive oil and sauté chicken with minced garlic, salt, garlic powder, basil, and oregano until chicken is cooked (about 8 to 10 minutes, depending on the thickness of the pieces). Add sun-dried tomatoes, and cook for another two minutes. Remove from heat and toss with pasta. Serve with grated Parmesan cheese if desired. Add garlic bread and a green salad for a delicious complete meal. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ----------------------------- CHICKEN PATE From: HOST GFS DdH2 Chicken Pate from VJJE Recipe Weekly 3 chicken breasts, boneless and skinless 1/2 cup onions, finely chopped 1 (8 oz.) whipped cream cheese 1/4 cup mayonnaise 1/2 teaspoon paprika 1/4 cup sherry 1/2 teaspoon cayenne pepper juice of 1 lemon Cook chicken breasts in boiling water for 30 - 45 minutes. When cooled cut up chicken into cubes. In medium bowl combine all ingredients. Place mixture into small jello mold or small loaf pan. Make sure to coat pan with oil so mixture will come out smoothly. Refrigerate for at least 8 hours. Serve with crackers. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Chicken Pesto From: Host GFS DarlaJo Chicken Pesto Serves: 4 to 6 . 6 boneless, skinless chicken breast halves 1/2 cup bottled pesto sauce (see note below) 6 slices mozzarella cheese . Preheat the grill to medium-high heat. Grill the chicken breasts for 12 to 15 minutes, or until no pink remains, turning them over halfway through the grilling. 2. Spoon about 1 tablespoon pesto sauce evenly over the top of each piece of cooked chicken. 3. Place a slice of mozzarella cheese over the pesto sauce, close the grill cover, and continue cooking for 2 to 3 minutes, or until the cheese is melted. Note: Pesto sauce is usually available in the supermarket dairy case near the fresh pasta. ----------------------------- CHICKEN POT PIE From: HOST GFS DdH2 Leftover-Chicken Recipe Chicken Pot Pie TIPical Mary Ellen - HGTV Chicken Pot Pie Ingredients: 2 cans cream of chicken soup 2 cups frozen mixed vegetables 2 cups chicken, cooked and cut into cubes 1 cup milk 2 premade pie crusts Preparation: Preheat oven to 375 degrees. Combine first four ingredients and mix well. Line a pie pan with one of the piecrusts, prick the bottom of the crust and bake for about 10 minutes. Remove from oven and pour in the chicken filling mixture ). Top with other crust, place on a baking sheet and bake for about 45 minutes. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Chicken Salad From: GP763 As usual, I forgot to leave my name Gladys Plock ----------------------------- Re: Chicken Salad From: GFA Terry Chicken Salad Ingredients : 5 c. cubed cooked chicken 2 tbsp. salad oil 2 tbsp. orange juice 2 tbsp. vinegar 1 tsp. salt 3 c. cooked rice 1 1/2 c. sm. green grapes 1 1/2 c. sliced celery 1 (13 1/2 oz.) can pineapple 2 cans mandarin oranges, drained 1 c. toasted slivered almonds 1 1/2 c. mayonnaise Preparation : Combine chicken, salad oil, orange juice, vinegar and salt; let stand while preparing remaining salad ingredients. (Or you may refrigerate mixture overnight). Combine rice, grapes, celery, pineapple, mandarin oranges, almonds and mayonnaise. Toss gently, add marinated chicken mixture. Toss well. Makes 20 servings. ---------------------------------- ELEGANT TURKEY SALAD Ingredients : 4 c. cooked turkey or chicken, cut up 1 can water chestnuts 1 lb. grapes or well drained pineapple 1 c. sliced celery 1/3 c. slivered almonds--DRESSING:--1 c. mayo or salad dressing 1 tbsp. soy sauce 1 1/2 tsp. curry powder 1 tbsp. lemon juice Preparation : Combine first 5 ingredients. Mix dressing. Combine and chill for several hours. Garnish with additional almonds, fruit, parsley or paprika. Can be served on a bed of lettuce. ---------------------------------- FLYING FARMER SALAD Ingredients : 5 c. cooked chicken, cut up 2 tbsp. oil 2 tbsp. orange juice 1 tsp. salt 3 c. cooked rice or macaroni rings 1 1/2 c.seedless grapes 1 1/2 c. diced celery 1 can pineapple tidbits (13 1/2 oz.), drained 1 can mandarin oranges, drained 1 pkg. slivered almonds 1 1/2 c. Miracle Whip Preparation : Mix together and let stand overnight. Serves 15. ---------------------------------- EXOTIC LUNCHEON SALAD Ingredients : 2 qt. turkey or chicken (cooked) 1 lg. can (20 oz.) water chestnuts 2 lb. seedless grapes 2 c. diced celery 2/3 c. toasted almonds 1 lg. can pineapple chunks, drained 3 c. mayonnaise 1 tsp. curry powder 1 tbsp. soy sauce 1 tsp. lemon juice Preparation : Cut turkey or chicken in coarse pieces, slice or dice water chestnuts. Add celery and half of almonds and grapes. Mix mayonnaise, curry powder, soy sauce and lemon juice; add to turkey or chicken mixture. Then refrigerate for several hours. Spoon over lettuce leaves and garnish with remaining 1/3 cup almonds and grapes. ----------------------------- CHICKEN SALAD WITH PECANS From: HOST GFS DdH2 Chicken Salad with Pecans Copy Cat Recipes Ease of Cooking: Easy Notes: Nuts can add a perfect touch to most anything. This chicken salad tastes wonderful. We have also added white raisins as an optional ingredient. Ingredients: 6 cooked chicken breasts cubed or shredded 1 C. green grapes cut in half 1/4 C. chopped celery 1/2 C. chopped roasted pecans 1 C. mayonnaise -- or to taste 1/4 C. bottled slaw dressing (I use Marzetti's which is avaialabe in my area) Preparation: Mix all ingredients together and refrigerate for several hours before serving. =============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CHICKEN SALSA SOUP From: HOST GFS DdH2 CHICKEN SALSA SOUP Ingredients: 2 boneless, skinless Chicken Breasts, cut into bite-sized pieces 1 3/4 cups Water 14.5-oz. can Reduced Sodium Chicken Broth 1 to 2 tsp. Chili Powder 1 1/2 cups frozen Whole Kernel Corn 1/2 cup thick, chunky Salsa 2-oz. Monterey Jack Cheese with Jalapenos, shredded 3 cups Tortilla Chips Combine the chicken pieces, water, chicken broth, and chili powder in a large saucepan. Bring the mixture to a boil, then reduce the heat to low, cover and cook for 8 to 10 minutes. Add the corn, uncover and cook for five minutes or until chicken is cooked thoroughly. Stir in salsa and allow heat to warm the soup through. To serve, sprinkle cheese over each bowl and place the tortilla chips on the side. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS ----------------------------- CHICKEN STROGANOFF From: HOST GFS DdH2 Chicken Stroganoff from Slow Cookin' Secrets 6 Boneless Chicken Breasts 16 ounces Sour cream 1 can Cream of Mushroom soup 1 package Onion Soup mix, Lipton's Mix all together and put into crockpot. Cook on low for 4 to 6 hours. Or until chicken is tender. Serve over cooked noodles or rice. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Chicken Succotash Pie From: HOST GFS DdH2 Chicken Succotash Pie 3 cups cooked chicken, chopped 1 can (10 and 3/4 ounces) cream of celery soup, undiluted 1 can (10 and 3/4 ounces cream of chicken soup, undiluted 1 jar (6 oz.) sliced mushrooms, drained 1 cup frozen lima beans, defrosted 1 cup frozen corn, defrosted 2 tsp. lemon juice 1 tsp. Worcestershire sauce Salt and pepper to taste 3/4 cup to 1 cup of chicken broth 3 hard-boiled eggs, peeled and sliced 1/3 cup butter 2 and 1/2 cups self-rising flour 1 and 1/2 cups milk Preheat oven to 435 degrees. In a large bowl, combine chicken, celery soup, chicken soup, mushrooms, lima beans, corn, lemon juice and Worcestershire sauce. Add about 1 cup of chicken broth or just enough to make the mixture nice and creamy. Pour into a greased 13 x 9-inch baking dish (substitute a 3-quart casserole dish). Place egg slices on top of the chicken mixture. In another bowl, mix butter with the flour and blend in milk and salt and pepper. Spoon dough evenly over mixture in baking dish. Bake in preheated oven for 30 minutes or until crust is nicely browned. The Skinny: Use fat free chicken broth and low fat milk. You can also leave out the eggs. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Chicken Tacos From: MemoriesR4ever Chicken Tacos 1 pkg. 6" diameter taco shells (12 shells) 1 pkg. (1 1/4 oz.) taco seasoning mix 2 2/3 cups cooked chicken (1 lb.), torn into small pieces or shredded 1 1/2 cups (6 oz.) shredded reduced-fat Cheddar cheese 3/4 cup nonfat sour cream 2 cups shredded lettuce 1 cup diced tomato 3/4 cup chopped onion Preheat the oven to 350°F. Put the taco shells on a cookie sheet. In a skillet, combine the taco seasoning and 1 cup water. Bring to a boil; add the cooked chicken and simmer 10 to 15 minutes, until most of the liquid is absorbed into the chicken. Bake the taco shells 5 to 7 minutes, until warm. Place 1/4 cup of the chicken mixture in each taco shell. Top each with 2 tablespoons Cheddar cheese, 1 tablespoon sour cream, some shredded lettuce, diced tomato, and chopped onion. Serve immediately. Yield: 12 tacos (6 servings). ----------------------------- Chicken Tetrazzini From: Host GFS DarlaJo Chicken Tetrazzini from SpeedRoots . 1 roasting chicken, (4 1/2 lb.) cut up 3 cups water 1 onion, quartered 2 bay leaves 1 celery stalk, cut in 3 pieces salt 1 7 oz. package spaghetti (or 8, whichever your store carries) 6 tablespoons butter 1 8 oz. package mushrooms, sliced 1 tablespoon lemon juice 2 tablespoons flour paprika 1/4 teaspoon pepper 1/8 teaspoon nutmeg 1 cup heavy cream 1/4 cup sherry 2/3 cup grated Parmesan cheese . DAY BEFORE: Place chicken, water, 1 teaspoon salt, bay leaves, onion and celery in deep kettle. Simmer chicken till fork tender, 1 to 1 1/4 hours. Add water, if needed. Now remove bird to a bowl: when cool enough to handle, remove meat from bones in BIG pieces; refrigerate. . From kettle, remove and save 2 1/4 cups chicken broth To rest of broth, add 3 quarts water, 2 tablespoons salt and boil. Add spaghetti slowly, keep water boiling. Cook spaghetti 6 minutes or till crispy tender, stirring once in a while. Then drain and place in a 13 x 9 x 2 inch baking dish. . Meanwhile, in a skillet, heat 3 tablespoons butter; add mushrooms and sprinkle with lemon juice and 1/2 teaspoon salt. Saute mushrooms till soft, NOT brown, stirring occasionally. Toss them with spaghetti; then refrigerate, covered. . In saucepan, melt 3 tablespoons butter, then remove pan from heat and stir in flour, 1/4 teaspoon paprika, 1 1/2 teaspoons salt, pepper and nutmeg. Return to heat and cook just long enough to remove the "floury" taste. Next, slowly stir in 2 1/4 cups reserved broth and sherry. . Cook sauce, stirring, until this is thickened; add cream, then pour over the chicken; refrigerate, covered. . NEXT DAY: 1 hour before serving time - preheat oven to F 400. With fork, stir up the chicken and sauce, then pour as much as possible over spaghetti, while tossing. Now, turn rest of chicken mixture into center of spaghetti; then sprinkle all with grated Parmesan cheese, paprika. . Bake 25 minutes or till hot. Serves 8. ----------------------------- Chicken with Smashed Potatoes, Potpie Style From: HOST GFS DdH2 CHICKEN WITH SMASHED POTATOES (POTPIE STYLE) Submitted by: USSGERI Make dinner for your family in a flash Serving: 4 Total Time: 30 minutes 1 1/2 pounds baby red potatoes, each cut in half 1 tablespoon vegetable oil 4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 cups matchstick-thin carrots (about half 10-ounce bag) 1 cup chicken broth 1/4 cup heavy or whipping cream 1/2 teaspoon dried tarragon, crumbled 1 cup tiny frozen peas, thawed 1 tablespoon margarine or butter Tarragon sprigs for garnish 1. In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender. 2. While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm. 3. To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas. 4. Coarsely mash potatoes with margarine and remaining salt and pepper. 5. Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon. Calories: 460 Total Fat: 14 g Saturated Fat: 4 g Cholesterol: 103 mg Sodium: 735 mg Carbohydrates: 43 g Protein: 39 g For a leaner version that cuts the fat by 6 grams, increase broth by 1/4 cup and omit cream. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ----------------------------- CHICKEN-FILLED DUMPLINGS From: HOST GFS DdH2 CHICKEN-FILLED DUMPLINGS Submitted by: USSGERI Short-order chef recipe - Detroit Free Press Chicken dumplings use leftovers well 2 cans (10 3/4 ounces each) cream of mushroom, chicken or celery soup 1 1/4 cups 2-percent milk 2 cups cooked chicken, diced small 1 cup vegetables, such as onions, celery or mushrooms, diced small Salt and pepper to taste Garlic powder to taste 2 cans (12 ounces each, or 10 biscuits) refrigerated biscuits Preheat the oven to 350 degrees. In a medium saucepan, pour the two cans of soup and the milk. Stir to combine and bring to a light boil. While cooking the soup, dice the chicken and selected vegetables in the food processor or dice by hand. Add the spices of choice and mix well; set aside. Flatten out each biscuit to at least a 3-inch circle. Place about two tablespoons of the chicken mixture on one side of the biscuit, fold the biscuit over the chicken mixture and pinch the edges to seal; set aside. Some chicken mixture will remain. When all the biscuits are filled, pour enough of the soup mixture in a 9-by-13-inch casserole dish just to coat the bottom. Arrange the filled biscuits in the dish. Use the remaining chicken mixture as a garnish around the biscuits. Cover and bake 40-50 minutes or until the biscuits are browned on top. Remove the cover if necessary to promote even browning. These dumplings can also be cooked in a covered electric fry pan. Makes 8 generous servings. From Cindy Rudzik, Ypsilanti Tested by Susan Selasky for the Free Press Test Kitchen 274 calories (49% from fat),15 grams fat (4 grams sat. fat), 22 grams carbohydrate, 12 grams protein, 933 mg sodium, 27 mg cholesterol, 52 mg calcium, 1 gram fiber. ================ Chicken dumplings use leftovers well April 2, 2002 BY SUSAN SELASKY FREE PRESS TEST KITCHEN DIRECTOR Cindy Rudzik of Ypsilanti Township received today's recipe for Chicken-Filled Dumplings from her mother, Diane Steffka, years ago. "It was always a delight to come home and smell this cooking," Rudzik says. RELATED CONTENT Short-order chef recipe These chicken dumplings take a little more than 30 minutes to prepare, but they are ideal comfort food or for a crowd. "It's a hearty meal and goes over well on cold days," she says. This dish uses leftover cooked chicken or turkey and any vegetables you have on hand. Rudzik often uses onions, celery and mushrooms and seasons with salt, black pepper and garlic powder. The chicken and vegetables should be diced small; using a food processor for this can be helpful Bake the dumplings in a cream soup base with any leftover filling scattered around the dumplings. Baked covered until the biscuits are browned. To ensure even browning, remove the cover about 5 minutes before taking the dish from the oven. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CHICKEN-MUSHROOM LO MEIN From: HOST GFS DdH2 CHICKEN-MUSHROOM LO MEIN From Better Homes and Gardens Enjoy lo mein at home without calling the Chinese take-out -- it's easy and tastes terrific. 12 ounces skinless, boneless chicken breasts or thighs 2 tablespoons soy sauce 2 tablespoons dry sherry 2 teaspoons cornstarch 8 ounces linguine 1 tablespoon cooking oil 1 tablespoon toasted sesame oil 8 ounces fresh mushrooms, sliced (3 cups) 1 medium red or green sweet pepper, cut into 2-inch strips (1 cup) 4 green onions, cut into 2-inch pieces 6 ounces fresh pea pods, strings removed (1-1/2 cups) 1/2 cup water 1/4 teaspoon instant chicken bouillon granules Cut chicken into bite-sized strips. In a small bowl stir together soy sauce, dry sherry, and cornstarch. Add chicken; stir to coat. Cover and chill for 30 minutes. Meanwhile, cook linguine according to package directions, omitting oil and salt. Drain well. Add cooking oil and sesame oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Add mushrooms, red or green sweet peppers, and green onions to wok; stir-fry for 2 minutes. Add pea pods and stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok. Drain chicken, reserving liquid. Stir-fry chicken for 2 to 3 minutes or until no longer pink. Combine water, bouillon granules, and reserved marinade; add to wok. Cook and stir until thickened and bubbly. Add drained linguine and cooked vegetables. Stir to coat. Cook and stir about 1 minute more or until heated through. Makes 4 servings. Nutrition facts per serving: 434 calories, 11 g total fat, 2 g saturated fat, 45 mg cholesterol, 616 mg sodium, 54 g carbohydrate, 28 g protein. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ----------------------------- Chicken-Pasta Casserole From: DarlaJoV Chicken-Pasta Casserole 1 lb. boneless, skinless chicken breast Olive oil for sautéing 1 cup water 2 cubes chicken bouillon 2 tsp. chopped parsley 3/4 cup sliced roasted red pepper 1 tsp. ground garlic 1 4-oz. can mushrooms 1 lb. elbow macaroni, cooked according to package directions 1/4 cup sliced black olives (if desired) Parboil or microwave the chicken. Cut it into pieces, and sauté it in a little olive oil until cooked through and beginning to brown. Add water, bouillon cubes, parsley, red pepper, garlic and mushrooms. Simmer for 10 minutes. Add pasta and olives, if desired, and simmer for 5 more minutes, stirring twice. ----------------------------- CHICKEN ALMONDZINI From: HOST GFS DdH2 CHICKEN ALMONDZINI from Annie 3/4 c. mayonnaise 1/3 c. flour 2 tbsp. chopped onion 1 tsp. garlic salt 2 1/4 c. milk 1 c. shredded Swiss cheese 1/3 c. dry white wine 7 oz. cooked spaghetti 2 c. chopped cooked chicken 10 oz. pkg. chopped broccoli, thawed and drained 1 1/2 c. sliced almonds 4 oz. can mushrooms, drained 1/4 c. chopped pimiento Combine mayonnaise, flour and seasonings. Gradually add milk; cook over low heat, stirring constantly until thickened. Add cheese and wine; stir until cheese is melted. In large bowl combine mayonnaise and pimiento; toss lightly. Pour mixture into 11 3/4 x 7 1/2-inch baking dish. Top with remaining nuts. Bake at 350 degrees for 40-45 minutes or until thoroughly heated. Serve with grated Parmesan cheese if desired. Yield: 6-8 servings. ====== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CHICKEN BREASTS IN SCALLOPED CORN From: HOST GFS DdH2 Chicken Breasts in Scalloped Corn from Annie 2 boneless chicken breasts 1/8 c. melted butter 1 chicken bouillon cube 1/2 c. water 2 eggs, beaten 1/2 c. dry milk 1/2 c. saltine cracker crumbs 1/8 tsp. pepper 1 (17 oz.) can cream style corn Bake breasts in butter at 425 degrees for 30 minutes; drain fat and put on paper towel. Mix together remaining ingredients, and pour into 8 x 8 inch pan or casserole dish. Place chicken on top of corn mixture. Sprinkle paprika. Bake at 350 degrees for 30 minutes. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CHILI'S CHICKEN MUSHROOM SOUP From: HOST GFS DdH2 Chili's Chicken Mushroom Soup from E-cookbooks 1/4 cup ( 1/2 stick) margarine 1/4 cup diced yellow onion (cut into 1/4-inch pieces) 1/4 cup diced carrots (cut into 1/4-inch pieces) 1/4 cup diced celery (cut into 1/4-inch pieces) 3 cups sliced mushrooms (about one 8-ounce package, cut into 1/8-inch slices) 1/2 cup flour 5 1/2 cups chicken broth Pinch of dried tarragon 1/4 teaspoon dried thyme 1/2 teaspoon white pepper 1 teaspoon black pepper 1/2 teaspoon hot pepper sauce 1 tablespoon chopped fresh parsley 3 cups half-and-half cream 1 1/2 teaspoons lemon juice 3/4 pound diced cooked chicken Melt margarine in large heavy pot. Add vegetables and saute until tender over medium-low heat. Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown. Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes. Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately. Makes 3 quarts. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CHINESE CHICKEN SALAD From: HOST GFS DdH2 Chinese Chicken Salad from Annie 1/2 Cup Miracle Whip Salad Dressing 1 Tablespoon soy sauce 1/2 Teaspoon ground ginger 4 Large carry-out fried chicken pieces, chilled, and coarsely chopped 1 Cup chinese pea pods, sliced lengthwise 1/2 Cup shredded carrot 1/4 Cup chopped green onions 1 Tablespoon sesame seeds, toasted 3 Cups shredded lettuce Mix salad dressing, soy sauce and ginger until well blended. Add chicken, pea pods, carrots, onions and sesame seeds. Mix well. Refrigerate. Serve on lettuce covered platter. This recipe yields 4 servings. Comments: You may substitute 3 cups chopped cooked chicken for fried chicken. ===== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CIDER BASTED CHICKEN From: HOST GFS DdH2 CIDER BASTED CHICKEN from Annie 6 skinless boneless chicken breast halves 1 cup apple juice 1/2 cup lemon juice 1/4 cup brown sugar 2 fluid ounces low-sodium soy sauce 1 clove garlic 2 tablespoons olive oil 2 tablespoon fresh parsley 1 bay leaf 1/2 teaspoon salt 1/4 teaspoon black pepper 1 chopped carrot 2 cups zucchini 2 cups yellow squash Combine liquid ingredients into a marinade. Add chicken breasts and marinate overnight (or for at least 30 minutes). Remove chicken from marinade and pat dry with a paper towel. Sauté the julienned carrots, zucchini and yellow squash, add the chicken breasts and bake in the oven at 350 degrees F. for 20 minutes until the chicken and vegetables are cooked and tender. Serve with rice as a main dish. Serves 6 ======== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CITRUS HONEY CHICKEN KABOBS From: HOST GFS DdH2 Citrus Honey Chicken Kabobs from ReaLemon Servings: 4-6 1/2 cup ReaLemon(R) Lemon Juice from Concentrate 1/4 cup ReaLime(R) Lime Juice from Concentrate 1/2 cup orange juice 1/4 cup honey 1 teaspoon salt 2 pounds skinless, boneless chicken breasts 4-6 metal barbecue skewers - Cut chicken into 3/4" cubes. - Combine liquid ingredients and salt in a medium bowl or resealable plastic bag. Mix well. Add chicken and marinate in the refrigerator for 30 minutes. - Drain chicken and discard marinade. Skewer chicken cubes. (Optional: alternate chunks of fresh red pepper, onion, and mushroom with chicken cubes.) - Grill until chicken is fully cooked. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CREAMY BAKED CHICKEN From: HOST GFS DdH2 Creamy Baked Chicken from Annie 4 boneless skinless chicken breasts 4 slices of swiss cheese 1 can cream of chicken soup 1/4 c apple juice or white wine 1 c bread crumbs 1/4 c melted butter 1. Place cheese on top of chicken in a cooking pan. 2. Combine soup and juice/wine. Pour mixture over chicken. 3. Cover with bread crumbs and then drizzle with butter. 4. Cook for 45 to 60 minutes at 350 degrees. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Creamy Chicken Enchiladas From: Host GFS DarlaJo Creamy Chicken Enchiladas from SpeedRoots . Ingredients: 1 lb chicken breast strips 1 (8oz) pkg cream cheese, cut into cubes 1(4.5 oz) can green chiles 1 (12 ct) pkg flour tortillas 2 (10 oz) cans Old El Paso Green Chili Enchilada Sauce 3 oz (3/4 cup) shredded cheese . Directions: Heat oven to 400. Cook chicken over med. heat until throughly cooked. Add creamed cheese and chilies. cook and stir until blended. . Spoon filing onto tortillas; roll up and place seam side down in lightly greased 13x9x2 in. baking dish. Pour enchilada sauce over top: sprinkle with cheese. Bake for 15 -20 min. ----------------------------- CRISPY CHICKEN WITH HONEY DIPPING SAUCE From: HOST GFS DdH2 CRISPY CHICKEN WITH HONEY DIPPING SAUCE Prep Time: 20 mins. Skill: Learning Cook Ready In: 34 mins. Serves: 8 1 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing 1/4 cup honey 2 Tbsp. Dijon mustard or Chinese hot mustard 2 Tbsp. peanut butter 4 boneless skinless chicken breast halves (about 1 1/4 lb.), cut into strips 1 1/2 cups finely crushed potato chips MIX the dressing, honey, mustard, and peanut butter. BRUSH chicken with 1/2 cup of the dressing mixture; coat with crushed chips. Place on greased cookie sheet. BAKE at 425°F for 7 to 9 minutes. Turn; continue baking 4 to 5 minutes or until lightly browned. Serve with remaining dressing mixture as dipping sauce. Makes 8 servings. =============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CRISPY HERB BAKED CHICKEN From: HOST GFS DdH2 Crispy Herb Baked Chicken Submitted by: Diana Alrec Makes 4 - 5 servings Prep Time: 15 Minutes Cook Time: 45 Minutes Ready in: 1 Hour " The secret ingredient is instant mashed potatoes, used to make the crispy coating. " Ingredients 2/3 cup dry potato flakes 1/3 cup grated Parmesan cheese 1 teaspoon garlic salt 1 (3 pound) chicken, skin removed, cut into pieces 1/3 cup butter, melted Directions 1 Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan. 2 In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed. 3 Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan. 4 Bake for 45 to 60 minutes, or until chicken is tender and golden brown. Nutrition at a glance Servings Per Recipe: 4 amount per serving Calories 935 Protein 67.7g Total Fat 69.2g Sodium 1011mg Cholesterol 303mg Carbohydrates 7g Fiber 0.6g ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CROCK POT "CHICKEN LICKIN' GOOD" PORK CHOPS From: HOST GFS DdH2 CROCK POT "CHICKEN LICKIN' GOOD" PORK CHOPS Submitted by: USSGERI "Chicken Lickin' Good" Pork Chops (Crockpot) 6 to 8 lean pork chops 1-inch thick 1/2 cup flour 1 Tbsp salt 1-1/2 tsp dry (ground) mustard 1/2 tsp garlic powder 2 Tbsp oil 1 can chicken and rice soup Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on Low for 6 to 8 hours (or High 3-1/2 hours). ============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CROCK POT CHICKEN & NOODLES From: HOST GFS DdH2 CROCK POT CHICKEN & NOODLES 4-5 Boneless, skinless chicken breasts. 2 cans cream of chicken soup. 2 cans chicken broth. 1 package Reames (or other brand) Homestyle egg noodles. Rinse chicken breasts and cut into chunks. Coat lightly with salt, pepper and garlic powder (optional). Place in slow cooker with all of soups. Cook on low 8 hours. Two hours before serving add package of frozen noodles. Turn to high and stir occasionally. This makes a very hearty meal, especially over mashed potatoes. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CROCKPOT CHICKEN From: HOST GFS DdH2 CROCKPOT CHICKEN Submitted by: USSGERI (Makes 2 servings) Ingredients: 3 pounds fresh whole chicken, cut up 4 carrots, peeled and sliced 4 potatoes, peeled and sliced 2 celery stalks, sliced 1 onion, peeled and sliced 1 cup Italian dressing 1/2 cup chicken broth Rinse and place chicken in slow cooker or crockpot with carrots, potatoes, celery and onion. Pour Italian salad dressing over chicken. Add chicken broth and cook on low 6 to 8 hours or until tender. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ----------------------------- CROCKPOT CHICKEN-RICE CASSEROLE From: HOST GFS DdH2 Chicken-Rice Casserole from Southern U.S. Cuisine 4 large Chicken breasts, boneless, skinned 1 can Cream of chicken soup 1 can Cream of celery soup 1 can Cream of mushroom soup 1/2 cup Diced celery 1 cup Converted rice Mix in Crock Pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or about 6 to 7 hours on low. Makes 4 servings. More rice, about 1/2 cup, and 2 more chicken breasts may be added to make 6 servings. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- CROCKPOT GARLIC CHICKEN THIGHS From: HOST GFS DdH2 Garlic Chicken Thighs from E-cookbooks 1 1/4 pounds boneless skinless chicken thighs Salt and pepper -- to taste 1 tablespoon olive oil 1 head garlic -- separated, and individual cloves peeled 1/2 cup dry white wine 1/2 cup chicken broth Season chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add chicken and brown for about 10 minutes. Place chicken in crockpot and add remaining ingredients. Cover; cook on high for 4-5 hours. Remove garlic cloves before serving. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Crockpot Stuffed Chicken Rolls From: HOST GFS DdH2 CROCKPOT STUFFED CHICKEN ROLLS Submitted by: USSEGRI 6 large boneless skinnless chicken breast halves 6 slices fully cooked ham 6 slices of swiss cheese 1/4 cup all purpose flour 1/4 cup grated parmesan cheese 1/2 teaspoon rubbed sage 1/4 teaspoon paprika 1/4 teaspoon pepper 1/4 cup vegetable oil 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted 1/2 cup chicken broth chopped fresh parsley (optional) Flatten chicken to 1/8 inch thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine flour, parmesan cheese, sage, paprika,and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour. In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker. Combine soup and broth; pour over the chicken. Cover and cook on low for 4 to 5 hours. Remove toothpicks. Garnish with parsley if desired. Makes 6 servings. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ----------------------------- CROCKPOT STUFFED CHICKEN ROLLS From: HOST GFS DdH2 Crockpot Stuffed Chicken Rolls VJJE Recipe Weekly 6 skinless boneless chicken breast halves 6 slices cooked ham 6 slices swiss cheese 1/4 cup flour 1/4 cup parmesan cheese 1 teaspoon sage 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup vegetable oil 1 (10 ounce) can cream of chicken soup 1/2 cup chicken broth Flatten chicken. Put ham and cheese on each slice. Roll up and secure with toothpick. Combine flour, parmesan cheese, sage, paprika, salt and pepper. Coat chicken, chill for 1 hour. Heat oil and brown chicken rolls. Put in crockpot. Mix soup and broth, pour overchicken. Cover and cook on low for 4 hours. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Delicious and Satisfying Chicken Salad From: Host GFS DarlaJo Delicious and Satisfying Chicken Salad from SpeedRoots 5 C. cubed, cooked chicken 2 tbs. mild flavored salad oil (I use canola or EXTRA virgin olive oil) 2 tbs. orange juice 2 tbs. white wine or raspberry vinegar 1/2 to 1 tsp. salt (I use the lesser amount) 3 C. cooked rice 1 C small green grapes (you can use canned, but fresh is better) 1 C sliced celery 1 (13 oz.) can pineapple tidbits, drained 1 (11 oz.) can mandarin oranges, drained 1 C. toasted slivered almonds (I've substituted toasted pine-nuts, too) 1 1/2 C mayonnaise. Combine first 5 ingredients; let stand while preparing remaining salad ingredients. Gently toss together all ingredients. Chill at least 4 hours for flavors to marry. To serve, scoop into lettuce cups or top wild salad greens with a scoop. Makes 12 servings for the faint-hearted, 6-8 for "normal" appetites! HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ----------------------------- Dutch Country Chicken & Cabbage From: Host GFS DarlaJo Dutch Country Chicken & Cabbage .. . 1/2 pound chicken meat- breast, leg or combo -- skinned and boned 1/2 tablespoon hot paprika 1/2 tablespoon olive oil 1/2 small head cabbage, cored -- finely sliced black pepper -- to taste 2 tablespoons fresh lemon juice 1 medium onion, peeled -- finely sliced 1 red apple, cored -- thinly sliced 1/2 teaspoon caraway seeds Marsala or Sherry -- to taste 1/2 cup plain yogurt -- optional .. Remove all skin and visible fat from boneless chicken. Cut meat into bite-size pieces and dust with paprika. Or, use 2 cups of leftover chicken. Heat a large frying pan over high heat, add oil and swirl to cover surface. Add chicken and quickly saute to sear surfaces for about 1 minute; add cabbage, mix with chicken for about 30 seconds. .. Lower heat, add pepper and lemon juice. Place onion and apple slices on top and cover tightly. Simmer mixture for 15 minutes and then sprinkle with caraway seeds and lightly mix. Replace lid and cook 10 - 15 minutes or until vegetables are tender. Add Marsala or Sherry to taste. .. Serve with or without plain rice or pasta. Drizzle top with a little plain yogurt (optional), which may be offered in a separate serving bowl. HostGFSDarlaJo Keyword: ROOTS GENTREK Chat , Mondays 10pmET, Keyword: ROOTS> Chats > Beginners Keyword: ROOTS > Library > Logs, Newsletters and More > Beginners Keyword: ROOTS > Library > New File Uploads > New File Uploads ----------------------------- Easy Chicken Cacciatore From: HOST GFS DdH2 EASY CHICKEN CACCIATORE Subnitted by: USSGERI Ingredients: 2 teaspoons oil 1 broiler-fryer chicken, cut up 1 envelope Italian salad dressing mix 1 jar chunky style spaghetti sauce hot cooked rice Directions: Heat oil in large skillet. Add chicken; cook until chicken is browned on all sides. Sprinkle salad dressing mix over chicken. Add spaghetti sauce. Bring to a boil. Reduce heat to low; cover. Simmer 25 to 30 minutes or until chicken is cooked through, stirring occasionally. Serve over hot cooked rice. Serves: 4 From Grandma ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Easy Chicken Salad From: HOST GFS DdH2 EASY CHICKEN SALAD from Annie 1 can chicken, chopped (or 5 oz. cooked chicken) 1/2 c. chopped celery 1/3 c. chopped sweet pickle 1 boiled egg, chopped 1/2 c. salad dressing Mix ingredients and serve on a bed of lettuce. =============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- EXTREME GARLIC CHICKEN WINGS From: DarlaJoV EXTREME GARLIC CHICKEN WINGS 3 lb. chicken wings 1/4 cups olive oil 40 cloves garlic or 2 jars chopped garlic 1/4 tsp salt 1/4 tsp pepper 1/4 tsp rosemary 1/4 tsp thyme 1/4 tsp oregano 1 loaf crusty Italian bread Place wings in single layer in bottom of Dutch oven. Combine remaining ingredients and pour over wings. Cover and bake at least 11 hour. Serve with bread dunk in oil-garlic mixture. Darla Jo ----------------------------- FOUR INGREDIENT FIESTA CHICKEN From: HOST GFS DdH2 FOUR INGREDIENT FIESTA CHICKEN Submitted by: USSGERI Ingredients Bake 350 Degrees 1 Hour 4 chicken breasts (boneless and skinned) 1/2 cup yogurt 2 tablespoons taco seasoning sauce 1 cup cheddar cheese cracker crumbs Coat the chicken breasts with yogurt. Combine cracker crumbs and taco seasoning. Dredge chicken in the mixture. Place in a greased baking dish. Bake uncovered at 350 degrees for 1 hour. From the Four Ingredient Cook Book ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- GARLIC CHICKEN From: HOST GFS DdH2 GARLIC CHICKEN Submitted by: USSGERI Garlic Chicken (Serves 6) Ingredients: 3-lb. Frying Chicken, cut into serving pieces Salt and Black Pepper to Taste 2 Tbs. Olive Oil 1/2 cup Dry White Wine 1/8 cup (2 Tbs.) Vermouth 2 Tbs. fresh Parsley, chopped 2 Tbs. fresh Basil, chopped 1 Tbs. fresh Oregano, chopped Dash of Crushed Red Pepper Flakes 20 cloves Garlic, peeled (20 is correct) 2 stalks Celery, sliced Juice of 1 Lemon Peel of 1 Lemon Remove the skin from the chicken pieces, if so desired. Sprinkle the chicken pieces with salt and pepper. Warm the olive oil in a heavy skillet over medium-high heat. Brown the chicken on all sides, and remove to a platter when golden. In a large mixing bowl, blend together the white wine, vermouth, parsley, basil, oregano, and red pepper flakes. Add the garlic and celery, and mix to coat. With a slotted spoon, transfer the coated vegetables to a slow cooker. Add the chicken pieces to the remaining herb and wine mixture and coat well. Place the chicken on top of the vegetables in the slow cooker. Sprinkle the lemon juice and peel over the top of the chicken. Pour the rest of the wine and herb mixture over the top of the chicken. Cover and cook on low for 6 hours, or until the chicken is no long pink in the thickest cuts. Discard the celery and garlic and serve warm. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ----------------------------- GENERAL TSAO'S Chicken From: DaesBratSis GENERAL TSAO'S Chicken Yield: 4 servings 3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or dry Sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Peanut oil 2 Dried red chilies, cut in-half lengthwise 1 tb Coarsely chopped fresh-orange peel or2 ts Soaked and coarsely chopped-dried citrus peel 1/2 ts Finely ground roasted-Sichun peppercorns 2 ts Dark soy sauce 1/4 ts Salt 1 ts Sugar 1/2 ts Sesame oil Cut chicken into thin slices, 2 inches long, cutting against the grain. Put it into a bowl together withthe soy sauce, rice wine, ginger, cornstarch and1 ts sesame oil. Mix well, let mixture marinate forabout 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken fromthe marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 ts. Reheat the pan over a high heat and add the dried chilies. Stir-fry them for 10 seconds, then return the chickento the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve immediately over white rice. ----------------------------- GENERAL TSAO'S CHICKEN From: HOST GFS DdH2 General Tsao's Chicken Insider's Master Recipe Index Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp. minced garlic 1+1/2 tsp. minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 3 lbs. deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep frying 2 cups sliced green onions 16 small dried hot peppers Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add a little vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Insider's Master Recipe Index HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- GOLDEN CHICKEN NUGGETS From: HOST GFS DdH2 Golden Chicken Nuggets from Annie Ingredients 4 whole chicken breasts, skinned &boned 1/2 c. unseasoned fine bread crumbs 1/4 c. grated Parmesan cheese 1 tsp. salt 1 tsp. thyme (or 1/4 tsp. powdered thyme) 1 tsp. basil 1/2 c. butter, melted Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Gouda lovers Chicken Sandwiches From: Host GFS DarlaJo Gouda lovers Chicken Sandwiches from SpeedRoots 1 2 1/2 lb.) roasted chicken 1 (16 oz) french bread loaf 1/4 C mayonaise or myricle whip 1 (6 oz) Gouda cheese round, cut into 12 slices Lettuce 2 med. tomatoes. sliced 1/4 C honey mustard slice chicken from bone, set aside split bread loaf horizontally; cut each in half crosswise to 4 pieces Place, cut side up on a baking sheet. Broil bread 5 inches from heat (with electric oven door partly open) until lightly browned. Remove from oven. Spread 4 pieces with mayonaise. Top each with desired amt of chicken slices and 3 cheese slices. Reserve any extra chicken for other uses. Top with lettuce and tomatoe. Spread remaining bread pieces with honey mustard. place on top of sandwiches. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ----------------------------- GREEK LEMON CHICKEN From: HOST GFS DdH2 Greek Lemon Chicken from Copy Cat Recipes Serving Size: 6 Notes: This is a tasty dish, warning its not low in fat. You may wish to sprinkle on a little bit of fresh oregano instead of the dill. Ingredients: 3 Tbsp. olive oil 6 skinless, boneless chicken breasts 3 Tbsp. butter 2 Tbsp. flour 1/2 tsp. salt 2 tsp. prepared mustard (the kind you would put on a sandwich) 2 C. milk 2 egg yolks 1 Tbsp. grated lemon peel 1 tsp. lemon juice 1/2 C. minced fresh parsley 1 C. sour cream 1 lb. angel hair pasta 1 Tbsp. vegetable oil 1/2 C. crumbled feta cheese 1 tsp. dried dill Preparation: Heat oil in a large skillet over medium-high heat; add chicken and cover. cook until chicken is browned turning once, about 15 minutes. Remove chicken, slice, and set aside. Heat butter in a medium saucepan over medium-low heat; stir in flour, salt, and mustard. Add milk. Mix yolks, lemon peel and juice in a bowl. Stir one third of egg mixture into saucepan. Gradually stir remaining egg mixture into saucepan. Bring to a gentle boil, stirring continually. Remove pan from heat. Stir in parsley and sour cream. Cook pasta according to directions; drain toss with oil. Stir 3/4 cup of sauce and feta into pasta. Top with sliced chicken remaining sauce. Sprinkle with dill. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- GREEN CHILE AND CHICKEN ENCHILADAS From: HOST GFS DdH2 Green Chile and Chicken Enchiladas Submitted by: USSGERI Instead of being rolled like most enchiladas, these end up as two layered tortilla stacks, which are then cut in half to serve four. This is a distinctive New Mexican tradition. Published: Cooking Light- 07/17/02 INGREDIENTS 1/2 teaspoon vegetable oil 1 cup chopped onion 2 garlic cloves, minced 1 cup shredded cooked chicken breast (about 6 ounces) 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cups Green Chile Sauce Cooking spray 6 (6-inch) corn tortillas 1/4 cup (1 ounce) crumbled feta cheese INSTRUCTIONS 1. Preheat oven to 350 degrees. 2. Heat oil in a nonstick skillet over medium-high heat. Add onion; saute 4 minutes or until tender. Add garlic; saute 1 minute. Combine onion mixture, chicken, salt, and pepper. 3. Spread 1/4 cup Green Chile Sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 tortillas over sauce; top evenly with half of chicken mixture and 1/2 cup Green Chile Sauce. Repeat procedure, ending with tortillas. Spread remaining sauce over tortillas. Sprinkle with cheese. 4. Bake at 350 degrees for 20 minutes or until thoroughly heated. Cut each tortilla stack in half. YIELD: 4 servings (serving size: 1/2 tortilla stack) NUTRITIONAL INFO CALORIES 227 (21% from fat); FAT 5.3g (sat 1.8g, mono 1.3g, poly 1.4g); PROTEIN 18.4g; CARB 27.6g; FIBER 4.7g; CHOL 42mg; IRON 1.7mg; SODIUM 543mg; CALC 131mg ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Green Chile and Chicken Enchiladas From: HOST GFS DdH2 Green Chile and Chicken Enchiladas Submitted by: USSGERI Instead of being rolled like most enchiladas, these end up as two layered tortilla stacks, which are then cut in half to serve four. This is a distinctive New Mexican tradition. Published: Cooking Light- 07/17/02 INGREDIENTS 1/2 teaspoon vegetable oil 1 cup chopped onion 2 garlic cloves, minced 1 cup shredded cooked chicken breast (about 6 ounces) 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cups Green Chile Sauce Cooking spray 6 (6-inch) corn tortillas 1/4 cup (1 ounce) crumbled feta cheese INSTRUCTIONS 1. Preheat oven to 350 degrees. 2. Heat oil in a nonstick skillet over medium-high heat. Add onion; saute 4 minutes or until tender. Add garlic; saute 1 minute. Combine onion mixture, chicken, salt, and pepper. 3. Spread 1/4 cup Green Chile Sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 tortillas over sauce; top evenly with half of chicken mixture and 1/2 cup Green Chile Sauce. Repeat procedure, ending with tortillas. Spread remaining sauce over tortillas. Sprinkle with cheese. 4. Bake at 350 degrees for 20 minutes or until thoroughly heated. Cut each tortilla stack in half. YIELD: 4 servings (serving size: 1/2 tortilla stack) NUTRITIONAL INFO CALORIES 227 (21% from fat); FAT 5.3g (sat 1.8g, mono 1.3g, poly 1.4g); PROTEIN 18.4g; CARB 27.6g; FIBER 4.7g; CHOL 42mg; IRON 1.7mg; SODIUM 543mg; CALC 131mg ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Herbed Lime Chicken From: Host GFS DarlaJo Herbed Lime Chicken from SpeedRoots . 1 bottle (16 oz) fat-free Italian salad dressing 2/3 cup fresh lime juice 3 cloves garlic minced 1 teaspoon dried thyme 4 - 6 boneless, skinless chicken breasts . Mix all of the above except the chicken. Take out 1/2 cup for basting; cover it and put it in the refrigerator for tomorrow. Pour remaining sauce in Ziploc bag, add chicken, squeeze out extra air and put it in the refrigerator over night. Drain and discard marinade. . Grill uncovered over medium heat for 5 minutes. Turn chicken, baste with the reserved marinade. Grill 5-7 minutes longer or until chicken is done. ----------------------------- Honey Grilled Chicken From: HOST GFS DdH2 HONEY GRILLED CHICKEN from Annie 6 chicken breasts 1 c. honey 1/2 c. soy sauce 2 tbsp. ketchup 1 garlic clove, crushed Mix ingredients except chicken in 9x13 baking dish. Add chicken; coat well. Marinate 45 minutes to 1 hour. You can bake or grill chicken, basting as it cooks. Grill time approximately 10-15 minutes. (or bake 45 minutes at 350 degrees. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- HONEY-GLAZED CHICKEN BREASTS From: HOST GFS DdH2 Honey-Glazed Chicken Breasts from Betty Crocker Come and eat! Serve this five-ingredient recipe with biscuits or corn bread muffins. 6 boneless skinless chicken breast halves (1 3/4 pounds) 1/2 cup orange juice 1/2 cup honey 2 tablespoons lemon juice 1/4 teaspoon salt 1. Heat oven to 375ºF. Grease rectangular pan, 13x9x2 inches. Place chicken in pan. Mix remaining ingredients; pour over chicken. 2. Cover and bake 20 minutes; turn chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. =============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Subject: HONEY BAKED CHICKEN From: HOST GFS DdH2 Honey Baked Chicken from Annie 1 cut up chicken 1/2 c. Bisquick Salt & pepper to taste 1 tsp. paprika Place above ingredients into a bag. Put in chicken pieces and shake until coated well. Melt 1/2 stick of butter into pan. Place coated chicken pieces into pan. Blend 1 cup honey, 1/4 stick melted butter and juice of 3 lemons. Pour over chicken. Cover with foil. Bake 1 hour in 350 degree oven. Sauce is good over rice, it is gravy like after being cooked with chicken. ----------------------------- HOT AND SOUR CHICKEN NOODLES From: HOST GFS DdH2 HOT AND SOUR CHICKEN NOODLES A great Chicken Idea 2 QUARTS CHICKEN BROTH 1/4 TO 1/3 C RICE WINE VINEGAR 1 TBLS DARK ASIAN SESAME OIL 2 TO 3 TSP LIQUID HOT-PEPPER SAUCE 1/4 C CORNSTARCH 2 TBLS MISO PASTE 1 LB BONELESS, SKINLESS, CHICKEN BREAST HALVES CUT INTO 1 X 1/2 INCH STRIPS 8 WHITE MUSHROOMS, SLICED 1 C COARSELY SHREDDED CARROTS 1/2 TSP SALT 4 SCALLIONS, SLICED THIN 1 PKG (5 OZ) CURLY DRIED NOODLES COOKED AND DRAINED Heat broth in large saucepan to simmering. Mix vinegar, oil and hot-pepper sauce in small bowl, stir in cornstarch until smooth and well blended. Stir miso paste into hot broth to dissolve. Add chicken,mushrooms carrots and salt; return to simmering. Re-whisk cornstarch mixture; stir into soup along with scallions. Simmer until slightly thickened, about 1 minute. Divide noodles among serving bowls; ladle in soup. Miso paste: Made from fermented soybeans and with a peanut-butter-like texture, the paste is used in Japanese cooking to season and thicken soups. Look for it in Japanese markets or well-stocked supermarkets. Serves 6 at about 1.74 per serving! ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- HOT CHICKEN SALAD CASSEROLE From: HOST GFS DdH2 HOT CHICKEN SALAD CASSEROLE 2 c. cooked chicken, diced 2 c. celery 2 tbsp. lemon juice 1 c. mayonnaise 1/2 c. cashews or slivered almonds 1/2 tsp. salt 1 c. grated Cheddar cheese 1 c. crushed potato chips or 1 roll Ritz crackers, crushed & mixed with 1/2 c. melted butter Mix all ingredients except cheese and potato chips or crushed crackers. Place in a greased casserole. Top with Cheddar cheese, then with a layer of topping. Bake at 400 degrees for 20 minutes, 30 if refrigerated. Serves 4. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Hot Chicken Wings From: Hjzhughes I made this for the Super Bowl and they were gone before I knew it! For big groups I usually use 4 - 4 lb. bags 4 lb. bag of chicken wings (@ 40 wings) 2 bottles of hot cayanne pepper sauce. 1 pound of margarine ranch dresing In a big roasting pan put chicken wings in the oven at 350 degrees until almost done. Drain grease and add one bottle of pepper sauce and two sticks of margarine. Cook wings in this sauce mixture until done. Serve right out of the oven. In a pan on the stove mix the other bottle and other two sticks of margaine, cook unitl margaine is melted. Serve on the side for those who want more hot sauce. Also serve with ranch dressing. * Instead of cooking the wings in the oven you may fry them until they are done. After frying coat them in the mixture in the pan on the stove. To determine spice degrees: 1 part hot sauce to 2 parts margarine - mild 2 parts hot sauce to 2 parts margarine - medium 3 parts hot sauce to 1 part margarine - hot 3 parts hot sauce, no margarine plus cayane pepper - very hot 3 parts hot sauce, no margarine plus cayane pepper and white pepper - very very hot ----------------------------- HUNGARIAN CHICKEN PAPRIKA From: HOST GFS DdH2 HUNGARIAN CHICKEN PAPRIKA Submitted by: USSGERI For more flavor, we suggest the Hungarian paprika-it comes in both hot and sweet versions. Ingredients 8 ounces fresh mushrooms, sliced (3 cups) 1 medium onion, chopped (1/2 cup) 2 cloves garlic, minced 1/4 cup margarine or butter 2 to 3 teaspoons Hungarian paprika or paprika 1/4 teaspoon pepper 2 cups cubed cooked chicken (10 ounces) 1 14-1/2-ounce can chicken broth 2 tablespoons tomato paste 1 8-ounce carton dairy sour cream or light dairy sour cream 3 tablespoons all-purpose flour Hot cooked wide noodles Snipped parsley (optional) Directions Prep Time: 15 minutes Cooking Time: 15 minutes 1. In a 10-inch skillet cook mushrooms, onion, and garlic in melted margarine or butter over medium heat about 5 minutes or until vegetables are tender. Stir in paprika and pepper. Cook and stir for 1 minute more. Stir in cubed cooked chicken, chicken broth, and tomato paste. Bring to boiling. 2. Stir together sour cream and flour. Stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve chicken mixture over noodles. Garnish with snipped parsley, if desired. Makes 4 servings. BHG ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- ITALIAN CHICKEN WITH NEW ORLEANS SPAGHETTI BORDELAISE From: HOST GFS DdH2 Italian Chicken with New Orleans Spaghetti Bordelaise Recipe courtesy Emeril Lagasse, 2001 Yield: 6 to 10 servings 12 chicken thighs Salt Freshly ground black pepper Cayenne 4 heads garlic, cloves separated and peeled 1/2 cup olive oil 2 cups white wine 3 lemons, quartered 1 1/2 teaspoons dried basil 1 teaspoon dried oregano 2 bay leaves 1/2 cup chopped parsley Spaghetti Bordelaise, recipe follows Preheat the oven to 350 degrees F. Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne. Crush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole. Heat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat and add the remaining ingredients, stirring well to evenly distribute. Cover the pan tightly and roast for 1 hour. Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally. Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side. Spaghetti Bordelaise: 2 pounds dried spaghetti 1/2 cup olive oil 8 cloves garlic, minced 1/2 cup green onions 2 tablespoons white wine 3/4 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons melted unsalted butter 1/2 cup chopped fresh parsley 1 cup finely grated Parmesan Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander. Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes. Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan. Prep Time: 30 minutes Cook Time: 1 hour 30 minutes Difficulty: Medium ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- KENTUCKY FRIED CHICKEN LIKE THE COLONEL'S (Gloria Pitzer) From: HOST GFS DdH2 KENTUCKY FRIED CHICKEN LIKE THE COLONEL'S (Gloria Pitzer) Submitted by: USSGRI Ingredients 3 lb. cut up chicken fryer 1 egg (beaten) 2 packages Good Seasons Italian Dressing Mix I envelope Lipton Tomato Cup of Soup powder 1 T seasoned salt 2 tsp poultry seasoning 2 c. self-rising flour Dip cut up 3 lb. chicken fryer into beaten egg and a bit of milk. Then dip into a dry coating made by combining 2 pck. Good Seasons Italian dressing mix, 1 envelope Lipton Tomato Cup of Soup powder, 1 T. seasoned salt, 2 t. poultry seasoning and 2 c. self-rising flour. Let pieces dry for a few minutes and brown in 1 inch of hot oil on both sides. Transfer to a baking pan. Seal in foil. Brown a few minutes, uncovered, or til thickest pieces are tender and well done. HONEY BBQ CHICKEN: After chicken is done drizzle pieces in pan with honey and return to oven for a few minutes to let the honey begin to boil. Aug., 2000 Menu Minder (From the Recipe Detective) ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- LEMON CHICKEN WITH RICE From: HOST GFS DdH2 LEMON CHICKEN WITH RICE Submitted by: USSGERI Short-order chef recipe MARINADE RELATED CONTENT Lemon experiment works well 1/4 cup dry white wine, optional 1/4 cup lemon juice 1/4 cup olive oil 2 cloves garlic, peeled, minced 1 tablespoon lemon pepper seasoning 1 teaspoon soy sauce CHICKEN 4 boneless, skinless chicken breasts, washed, patted dry RICE 1 cup chicken broth 1 cup water 1 tablespoon lemon pepper seasoning 1/4 cup powdered, sweetened instant lemonade mix 2 tablespoons sugar 1/4 cup lemon juice 1 container (6 ounces) lemon yogurt 1 cup uncooked white rice In a large sealable plastic bag, combine all the marinade ingredients. Add the chicken and marinate at least 20 minutes or overnight in the refrigerator. Preheat the oven to 375 degrees. In an oven-safe casserole dish, mix the chicken broth, water, lemon pepper seasoning, lemonade mix, sugar, lemon juice and lemon yogurt. Stir in the rice. Remove the chicken from the marinade -- discard the marinade -- and place the chicken pieces on top of the rice mixture. Cover and bake 1 hour or until the chicken is cooked through and the rice has absorbed most of the liquid. Remove from the oven and serve with a tossed Greek-style salad and toasted pita. Makes 4 servings. From Sandra Yarema, Grosse Pointe Farms Tested by Susan Selasky for the Free Press Test Kitchen 569 calories (21% from fat),13 grams fat (3 grams sat. fat), 68 grams carbohydrate, 43 grams protein, 867 mg sodium, 101 mg cholesterol, 143 mg calcium, 1 gram fiber. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Light & Easy Chicken Parmesan From: HOST GFS DdH2 LIGHT AND EASY CHICKEN PARMESAN Submitted by:USSGERI Makes 4 servings Prep Time: 10 Minutes Cook Time: 7 Minutes Ready in: 17 Minutes Ingredients 4 Tyson(r) Thin & Fancy Chicken Breast Fillets 1/4 cup fat free sour cream 1/2 cup grated Parmesan cheese 1 teaspoon dried basil leaves 1/4 teaspoon onion salt (optional) Directions 1 PREP: Heat broiler. CLEAN: Wash hands. Spray foil-lined baking sheet with nonstick cooking spray. Place chicken on baking sheet. CLEAN: Wash hands. In small bowl, blend remaining ingredients. 2 COOK: Broil chicken 5 minutes 4 to 6 inches from heat. Turn chicken over and spread evenly with sour cream mixture. Broil about 2 minutes more or until topping is puffed and lightly browned and internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.) 3 SERVE: Serve with green beans, sliced French bread and lemon tart, if desired. 4 CHILL: Refrigerate leftovers immediately. Makes 4 servings Nutrition at a glance Servings Per Recipe: 4 amount per serving Calories 158 Protein 25g Total Fat 5g Sodium 413mg Cholesterol 56mg Carbohydrates 3g Fiber - =============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- LIGHT LIME-ROASTED CHICKEN BREASTS From: Host GFS DarlaJo LIGHT LIME-ROASTED CHICKEN BREASTS from SpeedRoots . 4 chicken breast halves without skin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 limes 3 tablespoons olive oil -- divided 2 1/2 teaspoons white wine vinegar 2 limes 2 1/2 teaspoons chopped fresh basil . Rub chicken with salt and pepper, and place in a shallow dish or heavy-duty zip-top plastic bag; set aside. . Grate lime rind and squeeze juice from 2 limes. . Combine grated lime rind, lime juice, 2 tablespoons oil, and vinegar; pour over chicken. Cover or seal; chill 2 1/2 hours, turning occasionally. . Bake at 375 degrees F. in a roasting pan 45 minutes or until done. . Peel 2 limes and cut into thin slices. . Heat remaining 1 tablespoon oil in a small skillet; add lime slices and basil, and cook, stirring gently, 1 minute or until fruit just begins to soften. Spoon over chicken. Yield: 4 servings. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates ----------------------------- Re: Looking for Orange Chicken Recipe From: GFA Terry When my husband tastes something at a restaurant he likes, he comes home thinking we can duplicate the recipe, but I have never had much success doing it. I think a restaurant will use some "secret" ingredient or herb that we just can't figure out. <grin> If there was some special herb or flavor that you can identify in the restaurant's sauce, it would help in trying to find a recipe to fit it. At any rate, I found some recipes, but I haven't tried them. ****** Orange Glazed Chicken Wings 3 lb. chicken wings 2/3 c. soy sauce 1/2 c. honey 2 tbsp. vegetable oil 1/2 tsp. fine spice powder 1 tsp. grated orange rind 2 gloves garlic, crushed Cut each chicken wing at joints to make 3 pieces, discard tips. Place chicken wings in shallow glass or plastic dish. Mix remaining ingredients, pour over chicken. Cover and refrigerate for at least 2 hours, turning occasionally. Arrange chicken on rack in foil-lined broiler pan, reserve marinade. Brush chicken with reserved marinade and bake in 375 degree oven for 30 minutes. Turn chicken and continue baking, brushing occasionally with marinade, for 30 minutes. *** Orange & Honey Chicken Wings 12 chicken wings (about 2 lbs.) 1 env. Lipton golden onion soup mix 1/3 c. honey 1/4 c. water 1/4 c. frozen concentrated orange juice, partially thawed & undiluted 1/4 c. sherry 1 tbsp. prepared mustard 2 tsp. soy sauce 1/4 tsp. ground ginger 3 dashes hot pepper sauce Preheat oven to 350 degrees. Cut tips off chicken wings. Halve remaining chicken wings at joint. In 13x9 inch baking dish, blend remaining ingredients; add chicken and turn to coat. Bake uncovered, basting occasionally, 40 minutes or until chicken is done and sauce is thickened. *** Orange Chicken 1 chicken, cut up 1/2 c. raisins 1 can chicken stock 1 (6 oz.) pkg. almonds 1 (12 oz.) can orange juice 2 tbsp. cornstarch 1 can mushrooms 2 cans mandarin oranges Brown chicken and place in 9 x 13 inch pan. In saucepan place chicken stock, orange juice concentrate and cornstarch; heat until thick. Add rest of ingredients and pour over chicken. Bake 40 minutes at 350 degrees. **** Chicken with Orange Sauce 1 (2 1/2 - 3 lb.) fryer, cut into serving pieces 1/2 tsp. paprika 1 med. onion, sliced 1/2 c. frozen orange juice concentrate 2 tbsp. brown sugar 2 tbsp. chopped parsley 1 tsp. soy sauce 1/2 tsp. ground ginger 1/3 c. water 1 tsp. sherry Brown chicken pieces under the broiler. Place in casserole. Sprinkle with paprika. Arrange orange slices over chicken. Combine juice concentrate, brown sugar, parsley, soy sauce, ginger, water and sherry. Pour over chicken and onions. Cover and simmer until chicken is tender, about 35 to 40 minutes. Yield: 4 servings. Approximately 195 calories per serving. > ----------------------------- Looking for Orange Chicken Recipe >From: Darlenekts > > >I am looking for an Orange Chicken recipe that the chicken is glazed with an >orange sauce.Have tried three already and they don't have the flavor of a >restaurant I had it at and enjoyed it so much.Please email me at >Darlenekts@aol.com.All recipes appreciated.God Bless 12/22/99 > > > > ----------------------------- MANDARIN CHICKEN From: HOST GFS DdH2 Mandarin Chicken Source: A Taste of China 1 broiler/fryer chicken, 3 to 3 1/2 pounds cut up and skin removed 2 cups water 1 cup ketchup 1/4 cup packed brown sugar 1/4 cup low sodium soy sauce 1/4 cup frozen orange juice concentrate 2 teaspoons ground mustard 2 teaspoons salt 1 teaspoon pepper 1 teaspoon ground ginger 1 teaspoon garlic powder 3 tablespoons cornstarch 1/2 cup cold water 11 ounces mandarin oranges, drained 1/2 cup whole pitted ripe olives 2 tablespoons chopped green pepper hot cooked rice Place chicken in a large resealable plastic bag or glass dish. In a bowl, combine water, ketchup, brown sugar, soy sauce, orange juice concentrate, mustard, salt, pepper, ginger and garlic powder. Pour half over the chicken. Cover chicken and remaining marinade; refrigerate for 8 hours or overnight. Drain chicken, discarding marinade. Place chicken in a slow cooker; add reserved marinade. Cover and cook on low for 7-8 hours. Combine cornstarch and cold water until smooth; stir into the chicken mixture. Add oranges, olives and green pepper. Cover and cook on high for 30-45 minutes or until thickened. Serve over rice. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- MANDARIN ORANGE CHICKEN From: HOST GFS DdH2 MANDARIN ORANGE CHICKEN from Tammie Bickar at Al Rec Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Makes: 4 servings "Chicken breast halves are sauteed in hoisin sauce and orange juice with mandarin orange slices, green onions, and cashews. Serve over rice." Ingredients 1/4 cup all-purpose flour 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness 2 tablespoons olive oil 2 tablespoons butter 1/3 cup hoisin sauce 1/3 cup orange juice 1 (11 ounce) can mandarin oranges, drained 1 tablespoon chopped green onions 1/4 cup chopped cashews Directions 1. Place flour in a small bowl. Dredge chicken in the flour to lightly coat. 2. Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm. 3. Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through. ======= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- MEXICAN CHICKEN AND RICE From: HOST GFS DdH2 MEXICAN CHICKEN AND RICE Submitted by: USSGERI Ingredients: 4 boneless skinless chicken breast halves 1 cup salsa 1 cup chicken broth 2 cups Minute Rice, uncooked 1 cup cheddar cheese, shredded Directions: Bring chicken, salsa and broth to boil in large skillet; cover. Simmer 10 minutes. Return to boil. Stir in rice. Sprinkle with cheese; cover. Cook on low heat 5 minutes. Serves: 4 ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Moroccan Chicken From: Host GFS DarlaJo Moroccan Chicken Serving Size : 4 from SpeedRoots 1 Tbsp Olive oil 1/4 c slivered almonds -- toasted 2 cloves garlic -- chopped 8 chicken thighs 1 c salsa, thick & chunky 1/4 c water 2 Tbsp currants 1 Tbsp honey 3/4 tsp cumin 1/2 tsp cinnamon Cook chicken in olive oil with garlic until browned. Combine other ingredients together and pour over the chicken. Cook in a covered pan for an additional 20 minutes or until done. You may prepare ahead, combining all ingredients, refrigerate, then finish in a 350 F. oven for about 30 minutes or until hot. Serve with rice ----------------------------- Old-Time Fried Chicken From: Host GFS DarlaJo Old-Time Fried Chicken Serves: 3 to 4 1/2 cup milk One 3- to 3 1/2-pound chicken, cut into 8 pieces 1 cup all-purpose flour 2 teaspoons salt 1 teaspoon black pepper 3 cups vegetable shortening or oil Place the milk in a large bowl. Add the chicken, coating completely. In another large bowl, combine the flour, salt, and pepper; mix well. Remove the chicken from the milk and place in the flour mixture, coating completely. Heat the shortening in a large deep skillet over medium heat until hot but not smoking. Carefully place the chicken in the skillet and cook, turning occasionally, for 20 to 22 minutes, or until the coating is brown and the chicken is no longer pink inside. Drain on a paper towel-lined platter. Serve immediately. ----------------------------- ONE DISH CHICKEN & STUFFING From: Host GFS DarlaJo ONE DISH CHICKEN & STUFFING from my friend SpeedRoots Spray bottom of 10" dutch oven with oil or line with foil. Mix together and fill center of dutch oven: 4 cups cubed stuffing (seasoned is okay) 1/2 cup boiling water 1 Tbs marg or butter Place 6 boneless/skinless chicken breast halves around edges of stuffing.Sprinkle w/paprika. Spread one can drained sliced mushrooms across top. (or use fresh) Mix and pour over chicken: 1 can cream of mushroom soup 1/3 cup milk 1 Tbs parsley Put lid on dutch oven and place oven directly on the coals. Put a few hot coals on top of oven. Check chicken after 1/2 hour, make sure it's not pink in the middle. Cook longer if necessary. Cooking time may vary depending on coals... keep it hot. HostGFSDarlaJo Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners ----------------------------- ONE-PAN CHICKEN AND PASTA From: HOST GFS DdH2 ONE-PAN CHICKEN AND PASTA Submitted by: USSGERI from the Detroit News Toss some vegetables with chicken and pasta for a quick, one-plate supper. Except for the pasta, everything can be cooked in one pan, too. To make the cooking process and clean-up especially speedy, cook these ingredients in the order listed. By cooking and removing the chicken from the pan first, you can use the same pan to saute all the vegetables, beginning with the firm ones that take a little longer to cook. Add some spark to the flavors with a dash of cayenne pepper, or, if you like, hot pepper flakes, but don't add too much or they will wipe out the flavor of the herbs. You can use dried or fresh herbs, but keep in mind the following points: use twice as much of most fresh herbs as dried and add them at the end of cooking. Serve this colorful, lean pasta dish with a tossed green salad on the side and raspberry sorbet for dessert. Preparation time: 20 minutes Cooking time: 10 minutes Pasta and Chicken Primavera 1 tablespoon olive oil 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes 2 carrots, thinly sliced 1/2 pound broccoli, chopped, reserving florets 2 cloves garlic, finely chopped 1 teaspoon dry basil, crushed, or 2 teaspoons chopped fresh basil 1/4 teaspoon kosher salt 1/8 teaspoon cayenne pepper, or to taste 1/2 cup low-sodium, no-fat chicken broth 1/3 cup dry white wine 1/3 cup finely sliced green onions 1/4 cup grated Parmesan 9 ounces fresh linguini, cooked according to package directions Heat oil in a large, heavy, nonstick skillet or wok. Add the chicken and saute until opaque and nearly done. Remove and set aside to keep warm. Add carrots, broccoli and garlic to drippings still in skillet and saute briefly. Add dry basil now, with salt, cayenne and chicken stock. Cover and simmer for 2-3 minutes or until crisp-but-tender. Add wine and green onion. Saute briefly. Return chicken to pan and heat through. If using fresh basil, stir it in now. Toss the chicken mixture with noodles and pass the Parmesan. Makes 4 servings Nutritional analysis per serving: 423 calories, 38 grams protein, 43 grams carbohydrates, 4.5 grams fiber, 10 grams fat, 141 milligrams cholesterol, 372 milligrams sodium. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- OPRAH'S UNFRIED CHICKEN From: HOST GFS DdH2 OPRAH'S UNFRIED CHICKEN Submitted by: USSGERI UN-fried Chicken 6 chicken drumsticks 6 chicken breast halves 3 1/2 cups ice water 1 cup plain nonfat yogurt Light vegetable oil cooking spray BREADING: 1 cup dried Italian bread crumbs 1 cup all-purpose flour 1 tablespoon Old Bay seasoning 1/2 teaspoon each: garlic powder, creole seasoning, thyme, basil, oregano 1/8 teaspoon ground black pepper Dash of cayenne pepper Remove skin from chicken. Place chicken in large bowl with ice water. Put yogurt into medium bowl. Set aside. Spray a baking sheet with vegetable oil. Breading: Combine all ingredients in a large tight-sealing bag; shake to mix. Remove two pieces of chicken from ice water. Roll each piece in yogurt. Put chicken into plastic bag, seal and shake, coating thoroughly. Transfer breaded chicken to oiled baking sheet. Repeat until all 12 pieces are breaded. Spray chicken lightly with vegetable oil. Place baking sheet on bottom shelf of 400-degree (200 C) oven and bake for 1 hour, turning pieces every 20 minutes for even browning. Serve hot or at room temperature. Yields about 6 servings. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ----------------------------- Oriental Chicken Salad From: Terry Ann2 I just had this at a wedding shower over the weekend and it was so good that I had to get the recipe. This is a wonderful salad with a nice crunch. ******** Oriental Chicken Salad 1/2 head of cabbage (torn in small pieces) 1/2 head or a package of chopped lettuce 3-4 chicken breasts cooked or a whole cooked chicken or a can of cooked chicken, cubed 2 packs chicken or oriental flavor Ramen noodles (not cooked - just broken in to small pieces) 1/2 cup slivered almonds 1/2 cup sunflower seeds 1/4 cup sesame seeds or to taste (I just sprinkle across the top before serving for appearance) Mix all of the above in a large bowl In a small bowl, mix: 1/2 cup vegetable oil 3 Tablespoons soy sauce 2 teaspoons vinegar 2 flavor packets from the Ramen noodles used above Pour mixture over ingredients in large bowl just before serving and stir. Very good! ----------------------------- PARMESAN CHICKEN SKILLET From: HOST GFS DdH2 Parmesan Chicken Skillet from E-Cookbooks 3 boneless chicken breasts, cut in bite size pieces 2 tablespoons flour 1 teaspoon Italian seasoning salt and pepper 3 tablespoons butter, divided 1 cup half-and-half 1 cup frozen peas 1 cup diced tomatoes 1/2 cup parmesan cheese 8 ounces angel hair pasta, cooked and drained (or your favorite pasta) Toss chicken pieces with flour, italian seasoning, salt and pepper. Heat 2 tbls. butter in large skillet. Add chicken and stir-fry to a golden brown. Remove chicken and keep warm. To skillet, add half and half, peas and tomato. Cook and stir for 2 minutes. Add parmesan cheese. Add 1 tbls. butter. Return chicken to skillet. Toss with pasta. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Party Chicken From: Host GFS DarlaJo Party Chicken 1 small jar dried beef, rinsed to remove the salt, this is a must to remove the excess salt 4 boneless chicken breast halves 1 can mushroom soup 1 8 ounce container sour cream 4 slices bacon Small jar sliced mushrooms, draines or use fresh and saute them Pat the rinsed dried beef dry and place in the bottom of an oven proof casserole. Wrap each chicken breast with a slice of bacon and place on top of the dried beef. Mix soup and the sour cream and mushrooms, spoon over the chicken, Bake uncovered 250º for 4 hours or 300º for 2 hours. Serve with rice. HostGFSDarlaJo GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates ----------------------------- QUICK CHICKEN POT PIES From: HOST GFS DdH2 QUICK CHICKEN POT PIES Submitted by: USSGERI Ingredients 2 pkg. frozen deep dish pie shells (NOTE: A total of 4 shells) 1 can chicken broth 2 whole chicken breasts, boned and skinless 1 tbsp. chopped onion 1 tbsp. chopped parsley 1 lg. bag frozen mixed vegetables 1 can Campbell's cream of celery soup 1 can Campbell's cream of chicken soup 1 can Campbell's cream of mushroom soup Defrost pie shells. Cook chicken breasts and onion in broth. When tender, drain off broth. In large bowl, add chicken, onion, parsley, vegetables and soup. Mix well. Put half the mixture into one pie shell. Invert other pie shell to make a top for the pie. Seal edges with a fork and brush top with beaten egg. Make slits in top crust. Repeat with other pie shells. Bake at 400 for 30 to 40 minutes or till crust is golden brown and pie is bubbly around the edges. ============= HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Chicken Enchildas ala... From: AcadianGen My Mom is Irish & German and was born in San Francisco. She loves Mexican cooking and she has passed this recipe on to me. Chicken Enchildas ala Santa Clara 4 boneless chicken breasts - bake, BBQ or boil and then toss the skin and shred the meat (or you can also use 2 lbs. of ground chuck that has been cooked and then drained well) 1 onion chopped finely 16 oz. sour cream (non-fat works well!) [the sour cream is optional] 1 small can chopped mild green chilies (I use Oretega brand only) 3 cups or so (depending on well you like cheese) of shredded cheese sharp Tillamook cheese or a good sharp cheddar (I also use Longhorn sharp cheddar). Jalapeno Jack is also an excellent choice. 2 packs of (soft) corn tortillas (the best corn tortillas are made with corn. water and lime) 1 32 oz can of Las Palmas enchildas sauce Directions: Mix all that in a bowl. Spoon into small soft corn tortillas [I warm the tortillas up in a on hot griddle for about 30 seconds on each side so the tortilla don't break when you bend them] . Roll up and place them in two 9 x 13 greased pans. Cover each pan with 1/2 can of the enchildas sauce and sprinkle some shredded cheddar cheese on top. Bake at about 350 degrees for 30 minutes or until bubbly . Makes 8-10 servings. This dish freezes well so freeze those extras! ----------------------------- ROAST CHICKEN WITH HERBS AND BUTTER From: HOST GFS DdH2 ROAST CHICKEN WITH HERBS AND BUTTER This is a recipe that may have you grappling with your conscience, one that uses butter for nothing more than its flavor and a silken-mouth feel to counter the dryness and mild flavor too often associated with chicken. To make it, you loosen the skin of any chicken part and tuck a bit of butter between skin and flesh, along with a large pinch - or small handful - of chopped herb. I began doing this with breasts, which need the most help, but it is killer with thighs, which are more moist and flavorful by nature. This is a moderate amount of butter by today's standards, a teaspoon or so for each piece, for a total of two or three tablespoons. (A similar recipe 20 years ago would have called for eight tablespoons.) Yet the butter makes a huge difference, turning ordinary chicken into something quite luxurious, lovely over plain white rice or with bread. It also makes the cooking laughably easy. When I began toying with this recipe, I envisioned grilling. But there was too much work involved. The butter leaked out from under the skin and flared up on the coals, and I wound up basting the chicken, which was exactly what I was trying to avoid. (After all, this is the forerunner of the Butterball: no basting.) Broiling worked fine, but required attention. With a welcome break from the heat last week, I was willing to turn on the oven, and roasting revealed itself as the best method. You simply set the chicken in a very hot oven, and leave it there until it's done about a half an hour later. The pieces cook through in about the same amount of time as they brown. I experimented with about every common herb I could lay my hands on, and while a few were unsuccessful - parsley became somewhat muddy, and thyme overpoweringly strong - I preferred rosemary, tarragon, dill and chervil. This isn't surprising, perhaps, because these are all "chicken" herbs. The quantity varies from herb to herb, and probably to taste as well, but I felt that the upper margins were more forgiving than the lower. That is, when in doubt, use too much rather than too little. Roast Chicken With Herbs and Butter From E-cookbooks 4 chicken breast halves or 8 thighs or drumsticks, or any combination 8 pats of butter, for a total of 2 or 3 tablespoons 4 teaspoons fresh rosemary leaves or 2 teaspoons fresh tarragon leaves or 2 tablespoons snipped fresh dill or chervil, or to taste Salt and pepper 1 lemon, cut into quarters. 1. Heat oven to 500 degrees. Loosen skin of chicken and insert a pat or two of butter, depending on size of chicken pieces, and a portion of herbs under skin. Sprinkle skin with salt and pepper and place pieces, skin side up, in a roasting pan just large enough to accommodate chicken. 2. Roast, turning pan from front to back once after 15 minutes. (Do not turn pieces.) Chicken is usually done when nicely browned, 10 to 15 minutes later (about 30 minutes total), but you can cut into a piece or two to make sure juices are running clear. Serve hot or warm, with lemon wedges. Yield: 4 servings. HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- RUBY TESDAY'S WHITE CHICKEN CHILI From: HOST GFS DdH2 RUBY TESDAY'S WHITE CHICKEN CHILI Submitted by: USSGERI A WARM UP RECIPE Ingredients: 6 C. Chicken stock 1 lb. Bag Great northern Beans (soaked in water overnight) 2 medium Spanish Onions, chopped 6 C. diced cooked Chicken 2 Jalapeno peppers, seeded diced 2 diced chili peppers 1 tsp. Oregano 2 tsp. Cumin tsp. Cayenne Pepper 2 Garlic cloves, minced 1 C. Salsa 1 Tbsp. Vegetable oil Salt to taste Preparation: Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour. Garnish with Sour cream on Monterey Jack Cheese. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum ----------------------------- RUSSIAN CHICKEN From: HOST GFS DdH2 Russian Chicken from Annie 1 pkg. dry onion soup 8 oz. bottle red Russian dressing 8 oz. jar apricot preserves Cut up chicken Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 hour. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- SIMPLE CHICKEN SOUP From: HOST GFS DdH2 Simple Chicken Soup from Susie Coelho Surprise Gardner, HGTV. Ingredients: 1 chicken, cut up 4-5 carrots 3 stalks celery 4 zucchini Cooked white or brown rice, noodles or potatoes Salt and pepper to taste Your favorite spices: parsley, bay leaf, cloves, tarragon Directions: Boil the cut-up chicken in approx. 5 cups of water until the meat is falling off the bone. Remove the chicken and let the broth cool. Cut up the chicken removing all bones and set aside. When the broth is cool, skim the fat from the top and discard. Wash and cut the vegetables into pieces. I find small sticks more appetizing than round pieces. Once the broth has been skimmed, add the vegetables and cook on a high heat for about 5 minutes and then reduce heat to a simmer until the vegetables are soft. Trick is to not overcook the vegetables, so as not to cook out all the nutrients. Add in salt, pepper and spices to taste. Cook rice or noodles according to directions on package and only add in when ready to serve, for a clearer broth, as the starch changes the flavor and texture of the soup. Serves 8 HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- SIX CAN CHICKEN TORTILLA SOUP From: HOST GFS DdH2 Six Can Chicken Tortilla Soup Submitted by: Terryn Makes 6 servings Prep Time: 5 Minutes Cook Time: 15 Minutes Ready in: 20 Minutes " Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch! " Ingredients 1 (15 ounce) can whole kernel corn, drained 2 (14.5 ounce) cans chicken broth 1 (10 ounce) can chunk chicken 1 (15 ounce) can black beans 1 (10 ounce) can diced tomatoes with green chile peppers, drained Directions 1 Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. =============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- SLOW COOKER SMOTHERED CHICKEN From: HOST GFS DdH2 Smothered Chicken from Slow Cookin' Secrets 1 Chicken, cut up, OR 4 Boneless chicken breasts, cut up 1 can Cream of mushroom soup 1 can Cream of chicken soup 1 large Onion, sliced 1 can French onion soup Garlic, fresh or powder, to taste 1 package Fresh mushrooms, sliced Poultry seasoning, to taste Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to 6 hours, but can cook all day if that's easier for your schedule. You can also add any veggies you like. Just serve over rice, potatoes cooked any way you like, noodles, biscuits, or over papovers is great. Can be frozen and reheated. You can double or triple recipe if you need to and then freeze in dinner size portions too. This can also be cooked on the stove. Just cook everything in a large Dutch oven for about 1 hour. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- SPICY RAPID ROAST CHICKEN From: HOST GFS DdH2 Spicy Rapid Roast Chicken Submitted by: Nancy AlRec Makes 2 to 4 servings " This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry. " Ingredients 1 (3 pound) whole chicken 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Directions 1 Preheat oven to 450 degrees F (230 degrees C). 2 Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels. 3 Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken. 4 Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and roast until done, about 25 minutes longer for a 2 pound bird or 40 minutes longer for a 3 pound bird. Let cool 10 to 15 minutes and serve. Makes 2 to 4 servings Nutrition at a glance Servings Per Recipe: 3 amount per serving Calories 1018 Protein 84.5g Total Fat 72.9g Sodium 512mg Cholesterol 340mg Carbohydrates 0.4g Fiber 0.2g ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- STIR-FRIED CHICKEN WITH CREAMED CORN From: HOST GFS DdH2 STIR-FRIED CHICKEN WITH CREAMED CORN Creamed Corn? Really? By MARK BITTMAN Chinese cooking has devised some combinations that to many American palates may seem more bizarre than stewed pigs' ears. The first to come to mind is mayonnaise in fancy stir-fried dishes and dumplings. Equally odd is the recipe here, stir-fried chicken with creamed corn. Yes: canned creamed corn, as in the Green Giant or Clarence Birdseye. I first encountered creamed corn as a sauce at Ocean Star, a well-known Cantonese restaurant in Monterey Park, CA, the epicenter of Chinese eating (and living) in the Los Angeles area. I innocently ordered a dish called something like fish with corn sauce, unaware that a main ingredient was canned creamed corn. It became obvious once the dish was placed before me, but I set aside my elitism and sampled it all the same. And not to put too fine a point on it, I went nuts: the crisp fish was blended with the mushy, creamy and very sweet corn, whose blandness was in turn countered by a dose of typical seasonings: garlic, ginger and chilies. When I mentioned my experience to a friend who grew up in Monterey Park, she was surprised to hear that sok mei yook lup faan - which translates roughly as corn with small pieces of meat and rice - was being served in a restaurant. She had eaten it only at home, because it was not considered fancy enough to be offered in restaurants. (Perhaps substituting fish for the meat elevated its stature.) It's not fancy, but it is a good home-cooked dish, quick, easy and convenient. In a way, this is 1950's food, akin to tuna-noodle casserole made with mushroom soup, but since it is 50's food of another culture it seems fresh and new. (Indeed, despite the canned corn, it is fresh and new.) Nor is it the only dish I've learned about in the last couple of years to employ canned corn: my sometime co-author Jean-Georges Vongerichten prepares a moist, sweet corncake that he insists loses its character when made with fresh corn. Modesty aside, I think I've improved on the version I was served at Ocean Star. First, I use chicken instead of fish; not only is it slightly more traditional (beef and pork are most commonly used in Chinese-American homes), but it's easier. I also combine the creamed corn with whole corn kernels, which can be canned as well, to intensify the corn flavor and give a little more crunch. Finally, I steeply increase the spices. A tablespoon each of garlic and ginger is about right, and if you like hot food you will want to use two or more chilies. Because I add the spices after the chicken is cooked, not before, they stay fresh and vibrant. This is important, because the creamed corn - essentially a mixture of corn, cornstarch, water and sugar - doesn't exactly smack of the garden. Stir-Fried Chicken With Creamed Corn VJJE RECIPE WEEKLY 1 pound boneless chicken (breasts or thighs), in 1/2-inch chunks 2 tablespoons soy sauce 1 teaspoon sesame oil 1 tablespoon sherry, rice wine, sake or white wine 2 tablespoons peanut oil or another neutral oil, like corn or grape seed 1 tablespoon minced garlic 1 tablespoon minced ginger 1 small chili, seeds and stems removed, minced (or dried red chili flakes to taste) 1 15-ounce can creamed corn 1 cup corn kernels (fresh, frozen or canned) Chopped cilantro leaves for garnish. 1. In a small bowl, mix the chicken with the soy sauce, the sesame oil and the wine. Put the peanut oil into a deep skillet or wok, preferably nonstick, and turn heat to high. Drain chicken. When oil is hot, add chicken to skillet, and cook, undisturbed, until bottom browns, about 2 minutes. Stir once or twice, and cook 2 minutes longer. Turn the heat down to medium-low. 2. Add the garlic, the ginger and the chili to the skillet, and stir; 15 seconds later, add the creamed corn and the corn kernels. Cook, stirring occasionally, until heated through, 3 or 4 minutes. Garnish, and serve over white rice. Yield: 4 servings. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- STUFFED CHICKEN BREASTS From: HOST GFS DdH2 STUFFED CHICKEN BREASTS Submitted by: USSGERI These chicken breasts are easy, quick and will impress your family. Enjoy! Preparation Time: about 10 minutes Cooking Time: 10 minutes Serves: 6 Cal: 174, fat 6.9g, 37% calories from fat, cholesterol 82mg, protein 26.4g, carbohydrates 0.3g, fiber 0.1g, sodium 131mg. 4 Sun dried tomatoes, packed in oil or dried 1 tsp Lemon zest, grated 1 T + 1 tsp Unsalted Butter 2 T Fresh Parsley, minced 1/8 tsp Salt 1/8 tsp Ground Black Pepper 1 lb Boneless Skinless chicken breast halves If using oil packed tomatoes, drain and finely chop. If using dried tomatoes, cover tomatoes with boiling water in a bowl. Let stand 5 minutes. Drain and finely chop. Place 2 Tbs. chopped tomatoes and half the lemon zest in a small bowl. Add butter, parsley, pepper and salt. Mix thoroughly and set aside. Combine remaining tomatoes and zest in another bowl and mix thoroughly. Using a sharp knife, cut horizontally through the center of each chicken breast to form a pocket. Do not cut all the way through. Divide tomato and lemon zest mixture into equal portions and spread in pocket of each chicken breast. Turn on broiler. Arrange chicken on a broiler pan and place 4 inches from heat source. Broil 5 minutes. Turn and broil another 4 minutes. Spread tomato and butter mixture over chicken breasts. Broil another 1-2 minutes or until chicken is done and juices run clear. Serve with a side dish of pasta. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content. ----------------------------- summer lime chicken From: HILTLAWANA 4 boneless skinless chicken breast, 1/3 cup olive oil, juice of 3 limes, 4 cloves garlic, minced, 3 tablespoon chopped fresh cilantro, 1/2 teaspoon salt 1/2 teaspoon pepper. place chicken in 9x13-inch dish. combine oil, lime juice,garlic, cilantro, salt and pepper in bowl; mix well. pour over chicken breasts. refrigerate, covered, for 1 hour. grill over hot coals for 10 min on each side. good for the 4th of july. lawana ----------------------------- SUNDAY CHICKEN POT PIE From: HOST GFS DdH2 Sunday Chicken Pot Pie from VJJE Recipe Weekly 1 cup potatoes, diced 1 cup chopped onions 1 cup celery, diced 1 cup chopped carrots 1/3 cup melted margarine 1/2 cup all-purpose flour 2 cups chicken broth 1 cup half-and-half 1 teaspoon salt 1/4 teaspoon pepper 4 cups chopped cooked chicken 2 frozen pie crusts Saute onion, celery, carrots and potatoes in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper, add chicken, and stir well. Pour into a shallow 2 quart casserole dish. Top with pie shells. Cut slits. Bake at 400F for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Sweet and Sour Chicken From: HOST GFS DdH2 ANOTHER SWEET & SOUR CHICKEN Submitted by: USSGERI from Annie Bake chicken at 325 degrees for about 20 minutes. 1 frying chicken, cut up (I use 4 chicken breasts) 1 tbsp. melted butter Dash of salt, pepper, ginger 3 celery stalks 1 can pineapple (chunk) 2 tbsp. brown sugar 3 tbsp. water 1 1/2 tbsp. soy sauce 1 tbsp. vinegar 1 tbsp. cornstarch 1 red pepper (optional) Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple chunks and pepper. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Sweet and Sour Chicken From: HOST GFS DdH2 SWEET & SOUR CHICKEN Submitted by: USSGERI from BHG Ingredients 1 pound skinless, boneless chicken breasts or thighs 1 beaten egg 1 cup packaged biscuit mix 1/3 cup water 1-1/2 cups cooking oil 1 20-ounce can pineapple chunks (juice pack) 1/3 cup sugar 1/4 cup soy sauce 1/4 cup cider vinegar 2 tablespoons cornstarch 2 teaspoons paprika 1 tablespoon cooking oil 1 large green sweet pepper, cut lengthwise into strips 4 green onions, cut into 2-inch lengths 2 cups cherry tomatoes, halved Hot cooked rice Directions Cut chicken into 1-inch pieces. In a medium bowl combine egg, biscuit mix and water. Dip chicken pieces into batter to coat. Heat 1-1/2 cups cooking oil in wok or small deep-fat fryer over medium heat (375 º.). Fry chicken pieces in hot oil, a few at a time, until golden brown (about 2 minutes). Remove chicken pieces as they brown and drain on paper towels. Discard cooking oil. Keep chicken warm in a 300 º oven. For sauce, drain pineapple, reserving juice. Add enough water to juice to make 1-3/4 cups. In a bowl combine sugar, soy sauce, vinegar, cornstarch, and paprika. Add pineapple juice mixture; set aside. Add 1 tablespoon cooking oil to the wok or 12-inch skillet. Preheat over medium-high heat. Stir-fry green sweet pepper and green onions in hot oil for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly. Add cooked vegetables, pineapple chunks, and tomatoes to wok. Cook and stir about 2 minutes more or until heated through. Add chicken; stir to coat. Serve immediately over cooked rice. Makes 6 servings. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- SWEET AND SOUR CHICKEN From: HOST GFS DdH2 Sweet and Sour Chicken from Annie 1 frying chicken, cut up (I use 4 chicken breasts) 1 tbsp. melted butter Dash of salt, pepper, ginger 3 celery stalks 1 can pineapple (chunk) 2 tbsp. brown sugar 3 tbsp. water 1 1/2 tbsp. soy sauce 1 tbsp. vinegar 1 tbsp. cornstarch 1 red pepper (optional) Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple chunks and pepper. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- THAI CHICKEN From: HOST GFS DdH2 Thai Chicken from Good Housekeeping Rich coconut-milk sauce infused with Asian-style spices brings an exotic touch to your chicken dinner. Serving: 4 main-dish servings Total Time: 30 minutes 2 teaspoons vegetable oil 4 small skinless, boneless chicken-breast halves (about 1 pound) 1/4 teaspoon salt 1 medium lime 1 small onion, minced 1 tablespoon minced peeled fresh ginger 2 garlic cloves, minced 1/4 teaspoon crushed red pepper 1/3 cup well-stirred coconut milk (not cream of coconut) 1 tablespoon Asian fish sauce 1/4 cup packed fresh cilantro leaves, chopped 1. In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Add chicken; sprinkle with salt and cook 6 minutes. Reduce heat to medium; turn chicken over and cook 6 to 8 minutes longer or until juices run clear when thickest part of breast is pierced with tip of knife. Transfer chicken to platter. 2. Meanwhile, from lime, remove 3 strips of peel (2" by 1" each) and squeeze 2 teaspoons juice. 3. In same skillet, heat remaining 1 teaspoon oil over medium heat. Add onion and ginger and cook 5 minutes or until tender and golden, stirring occasionally. Add garlic, crushed red pepper, and lime peel; cook 30 seconds. 4. Add coconut milk, fish sauce, lime juice, and 1/3 cup water; heat to boiling over medium-high heat. 5. To serve, pour sauce over chicken; sprinkle with cilantro. Based on individual serving. Calories: 210 Total Fat: 12 g Saturated Fat: 5 g Cholesterol: 66 mg Sodium: 400 mg Carbohydrates: 5 g Fiber: 1 g Protein: 28 g =============== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. ----------------------------- Tuna (turkey/chicken) New Orleans From: Host GFS DarlaJo Tuna (turkey/chicken) New Orleans 6 1/2 oz chunk tuna (or 11/2 cup cooked turkey or chicken cubed) 6 oz can of mushrooms or 8 oz fresh mushrooms cleaned & sliced 1 tablespoon chopped onion 1 fresh tomato diced (I use 3 Italian plum tomatoes because they have less seeds and lower acid) 1/2 cup chopped green pepper 2 tablespoons butter or margerine 1 can cream of celery soup Cooked Rice (1 cup uncooked) Start the rice and proceed with the rest. Saute the tomato, green pepper, mushrooms, and onion in butter for 5 minutes over medium flame. Add cream of celery soup and heat for 5 minutes. Add tuna, turkey, or chicken & heat for 5 minutes. Serve over cooked rice. A salad on the side and fresh bread or rolls completes the meal. ----------------------------- Veggie & Chicken Stir-Fry From: HOST GFS DdH2 VEGGIE AND CHICKEN STIR-FRY Submitted by: USSGERI Metric Ingredient Imperial 4 chicken breast halves, boneless & skinless 2 Tbs.vegetable oil 2 Tbs.soy sauce 2 1 1/2 Tbsp cornstarch 1 large red bell pepper, cut in squares 1 medium red onion, cut in thin wedges 1 large broccoli spear, separated into florets 3/4 cup chicken broth 1/2 tsp sugar /4 tsp red pepper flakes 2 cloves crushed garlic 2 1 small can water chestnuts, drained 1 Directions Cut chicken into cubes. Place the chicken in a bowl and add 1 tsp of the oil, 1 Tbsp soy sauce and 1/2 tsp cornstarch. Toss to coat chicken. In a small bowl, combine broth, sugar, red pepper flakes and remaining soy sauce and cornstarch. In a large skillet, heat 1 Tbsp oil over medium-high heat. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is opaque. Transfer chicken to plate. Add remaining oil, pepper, onion, broccoli, garlic and stir-fry until onion starts to wilt. Add water chestnuts and chicken. Add broth mixture and bring to a boil. Cook, stirring constantly until the vegetables are tender-crisp and the chicken is done. Serve over hot cooked rice. Serves 4. ================ HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content. BACK TO MAIN RECIPE PAGE Beef/Pork \| Breads \| Cakes \| Casseroles \| Cheese \| Chicken Chili \| Chocolate \| Cookies \| Cream \| Easy \| Fruit \| Holidays Pies \| Potato \| Puddings \| Rice \| Salads \| Sauces \| Seafood \| Soups Matson.info Surnames (Click on any letter.) A B C D E F G H I J K L M N O P Q R S T U V W X Y Z** Our Kitten's Pedigree & Home Page: "Muddy, the Himalayan Kitten" My other online COOKBOOK Home \| New \| Pedigrees \| Photos \| Links \| Coat of Arms Search \| Guestbook \| Calendar \| Help Wanted \| Contact Us The FREE Golden Gate Genealogy Forum The AOL Golden Gate Genealogy Forum (Must be an AOL member for the above link to work.) All graphics copyright© 2001 to Andi's Designs Nothing may be taken without permission