FRIED CHICKEN BREAST

Ingredients:
2 Boneless chicken breasts (can also use 1 turkey breast)
1 c. all-purpose flour
1 tbsp. paprika
4 tsp. salt
1/2 tsp. pepper
2 c. bread crumbs
2 eggs
1/2 c. milk
Heat 1 inch salad oil to 370 degrees. Cut chicken into strips. Combine flour, paprika, salt and pepper in bowl - and bread crumbs in another. Mix eggs and milk. Dip chicken in flour mix, then egg mix, then bread crumbs.
Fry a few pieces at a time about 3 to 5 minutes, until tender. Drain on paper towels.

SWISS CHICKEN

Ingredients:
1 stick margarine or butter
1/2 c. milk
10 chicken breast halves, deboned
10 slices Swiss cheese
1 can cream of chicken soup
1 pkg. Pepperidge Farm herb dressing mix (sm.)
Place chicken breast in large flat baking dish. Sprinkle with salt and pepper (salt sparingly). Place 1 slice of cheese on top of each breast. Mix can of soup with 1/2 cup milk and pour over chicken. Melt margarine or butter and mix with dressing mix and spread over chicken. Bake at 325 degrees uncovered for 1 1/2 hours.

GARLIC CHICKEN

Ingredients:
1 bottle olive oil
2-3 cloves of garlic
Whole chicken, cut up or 5 breasts
6 potatoes, peeled and sliced thin
Salt and pepper
Preheat oven to 450 degrees. Pour olive oil in 13 x 9 inch pan. Add garlic cloves. Bake cloves until they pop. Add sliced potatoes and chicken pieces. Lower oven to 400 degrees and bake 45 minutes. Turn chicken after 30 minutes. Season to taste with salt and pepper.

HONEY GLAZED CHICKEN (LOWFAT

)
Ingredients:
1 tbsp. ginger
1/4 c. low-sodium soy sauce
1/2 c. sherry
3 tbsp. finely chopped onion
1 1/2 tbsp. honey
5-6 boneless, skinless chicken breasts
Mix together ginger, soy sauce, sherry, onion and honey. Pour on one side of chicken and broil 5 minutes. Turn and pour remaining ingredients on other side of chicken. Broil for 3-5 minutes longer.

CHICKEN NOODLE CASSEROLE

Ingredients:
1 can cream of chicken soup
1/2 c. milk
1 pkg. Meullers dumpling noodles (serve 6)
1 (6 oz. or so) can chicken
Cook noodles per package directions. Add chicken, soup and milk. Simmer for 15 minutes and serve hot.
Additions and substitutions - tuna instead of chicken; cream of mushroom soup instead of cream of chicken; peas, corn or your favorite vegetable.

PINEAPPLE CHICKEN

Ingredients:
2 c. sliced raw chicken breasts (1" strips)
18 pineapple cubes, canned
1 whole green pepper, cut into 1" long thin slices
1 c. sliced raw celery
Salt & pepper to taste
--SWEET AND SOUR SAUCE--
1 c. white vinegar
1 c. apricot nectar
1 c. brown sugar
1 tsp. Worcestershire
1/2 bottle tomato catsup
1 tsp. cornstarch
Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes. Thicken with cornstarch diluted in a little water. Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly. Add sweet and sour sauce, salt and pepper to taste.

CHICKEN LASAGNE

Ingredients:
8 oz. lasagna noodles
1 can cream of mushroom soup
2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
8 oz. cream cheese, softened
1 c. cream style cottage cheese
1/3 c. chopped onion
1/4 c. minced parsley
3 c. diced cooked chicken
1 1/2 c. soft bread crumbs, buttered
1/3 c. stuffed sliced olives
Cook noodles until tender, drain and rinse. Mix soup, milk, salt and poultry seasoning in a saucepan and heat. Beat cheeses together; then mix in olives, onions and parsley. Place 1/2 in noodles in a buttered 9 x 13 x 2 inch baking dish and spread with 1/2 the cheese mixture, 1/2 the soup mixture and 1/2 the chicken. Repeat layers. Top with crumbs. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Serves 6-8. Freezes well.

BARBECUE CHICKEN

Ingredients:
1 bottle Kraft's Russian dressing
1 pkg. Lipton onion soup mix (dry)
1 jar apricot preserves
Pour dressing in bowl. Mix in soup and preserves. Spread over chicken parts. Marinate all day or overnight. Either bake or broil.

MOZZARELLA CHICKEN

Ingredients:
4 whole chicken breasts (boneless)
4 eggs
Italian breadcrumbs
3/4 lb. margarine
1/2 lb. fresh mushrooms
1/2 lb. Mozzarella cheese
Slice breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour. Refrigerate. Sauté mushrooms and set aside. Roll chicken pieces in breadcrumbs and fry in margarine until brown (10 minutes). Place chicken in 9 x 13 dish and put mushrooms on top. Heat oven to 325 degrees. Bake for 10 to 15 minutes. Then add cheese on top. Put chicken back in oven until cheese melts

CHICKEN CASSEROLE

Ingredients:
2 c. chicken, cooked and cut into small pieces
1/4 lb. egg noodles
1 can cream of chicken soup
4 c. Stove Top Stuffing mix
1 stick butter, melted
1/2 c. milk
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6.

CHICKEN BREAST WITH HONEY - WINE SAUCE

Ingredients:
1 c. dry white wine
4 tbsp. soy sauce
1/4 tsp. garlic powder
4 chicken breasts, skinned, boned and cut into pieces
4 tbsp. veg. oil
1/2 c. honey
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade. In a shallow dish, mix the flour, salt and pepper.
Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the oil until moderately hot.
Add chicken and cook, turning, until brown on all sides. Add honey to reserved marinade and pour over chicken.
Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.

CHICKEN AND DUMPLINGS

Ingredients:
1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley.
--BISCUIT DUMPLINGS--
1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes.

POTTED CHICKEN WITH PEPPERS AND MUSHROOMS

Ingredients:
4 chicken breasts
3 green peppers
2 (3 oz.) cans mushrooms
1 lg. onion
4 potatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. paprika
Oil for browning
1 c. water
Brown chicken and remove from pot; brown peppers sliced and remove from pot. Brown onions and mushrooms together; add peppers and chicken, plus seasoning and water. Cover and cook on slow flame after first boil, for 2 hours.
Remove chicken, should be soft. Add peeled potatoes in large chunks and cook for additional 15 to 20 minutes until done in gravy.

CHICKEN WINGS IN SOY SAUCE

Ingredients:
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.
Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

ORIENTAL CHICKEN WINGS

Ingredients:
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.
TERIYAKI CHICKEN WINGS
Ingredients:
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.
Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

Ingredients:
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

Ingredients:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Banana split

ingredients

200g/7oz dark chocolate (at least 70% cocoa solids)

175ml/6fl oz double cream

25g/1oz butter

4 bananas

12 scoops vanilla ice cream mixed chopped nuts, to serve

• Put the chocolate, cream and butter in a pan, and stir over a low heat until smooth. Cool slightly.

• Split the bananas in half lengthways, and arrange in four glass dishes. Put 3 scoops of ice

cream in each dish, and pour the chocolate sauce over the top.

• Sprinkle with the chopped nuts, and serve immediately.

Tiramisù

ingredients

500ml/18fl oz strong espresso coffee, cooled

50ml/2fl oz Marsala wine

2 eggs, separated

50g/2oz caster sugar

225g/oz mascarpone cheese

225ml/8fl oz double cream

16 large savoiardi (sponge finger biscuits)

2 tablespoons dark cocoa powder

• Combine the coffee and Marsala in a bowl, and set aside. Beat the egg yolks and sugar in a bowl with an electric mixer for 3 minutes or until thick and pale. Add the mascarpone and mix. Transfer to a large bowl. Whisk the cream in a separate bowl until soft peaks form, then fold into the mascarpone mixture.

• Whisk the egg whites in a small clean dry bowl until soft peaks form. Fold quickly and lightly into the cream mixture.

• Dip half of the biscuits into the coffee mixture, drain off any excess and arrange in a large glass serving dish. Spread half of the mascarpone cream mixture over the biscuits.

• Dip the remaining biscuits into the remaining coffee mixture, and repeat layering. Smooth the surface, and dust liberally with the cocoa powder. Chill in the refrigerator overnight before serving.

Blueberry sundae

ingredients

800g/13⁄4lb fresh blueberries

2 tablespoons lemon juice

1 teaspoon vanilla essence

2 teaspoons cornflour

350g/12oz granulated sugar

600ml/1pt vanilla yogurt

• Reserving a few blueberries for decoration, purée the blueberries in a blender or food processor. In a large saucepan, combine the blueberry purée with the lemon juice and vanilla essence. Cook over a medium heat for 5 minutes.

• Combine the cornflour and 2 tablespoons water, and add to the fruit mixture, stirring constantly for about 3 minutes until thickened. Remove from the heat, and stir in the sugar.

• Using the back of a spoon, press the mixture through a sieve to remove the blueberry skins. Layer in tall glasses, alternating with the vanilla yogurt. Decorate with reserved blueberries. Serve immediately or chill until needed.

Vanilla ice cream

ingredients

600ml/1pt double cream

1 vanilla pod, split lengthways pared zest of 1 lemon

4 eggs, beaten, plus 2 egg yolks

175g/6oz caster sugar

• Put the cream in a heavy saucepan and heat gently, whisking.

• Add the vanilla pod, lemon zest, eggs and yolks to the pan, and heat until the mixture nearly reaches boiling point. Reduce the heat and cook for 8–10 minutes, whisking continuously, until thickened.

• Stir the sugar into the cream mixture, set aside and leave to cool. Once cool, strain the mixture through a sieve.

• Slit open the vanilla pod, scrape out the tiny black seeds and stir into the cream. Pour the mixture into a shallow freezing container with a lid, and freeze overnight until set.

Orange ice cream

Ingredients

8 oranges

1 lemon

200g/7oz caster sugar

500ml/18fl oz double cream

4 tablespoons Grand Marnier

• Finely grate the zest of the oranges and the lemon, and put in a bowl. Add the juice of 2 oranges, and leave to steep while preparing the other ingredients.

• Squeeze the juice of the remaining oranges, combine with the sugar and cook to reduce to a thick syrup.

• Whip the cream to soft peaks. Stir the steeped juice and zest into the syrup. Add the juice of the lemon, then stir the syrup into the cream, which will immediately thicken. Add the Grand Marnier.

• Freeze in a shallow container, stirring every 30 minutes for 4 hours, then leave overnight to freeze before serving.

Bruschetta

ingredients

8 slices ciabatta bread

2 garlic cloves, halved

extra virgin olive oil for drizzling

8 ripe tomatoes, sliced

8 fresh basil leaves

salt and freshly ground black pepper



• Toast the bread lightly. Rub with the garlic, cut side down, while still hot. Season with salt and lots of pepper, and drizzle enough oil on each slice to soak thoroughly.

• Divide the tomato slices evenly between the slices of bread.

• Top each bruschetta with a fresh basil leaf. Serve immediately

Potato soup

ingredients

8 rashers back bacon

200g/7oz onion, chopped

450g/1lb potatoes, cubed

275g/10oz canned condensed chicken soup

600ml/1pt milk

1 teaspoon dried dill

salt and freshly ground black pepper



• In a large saucepan, sauté the bacon until crisp. Remove and drain on kitchen paper. Sauté the onions in the bacon fat over a medium heat until soft and golden.

• Add the potatoes and enough water to cover. Cover the pan, and cook for 15–20 minutes until the potatoes are tender.

• Stir together the condensed soup and milk until smooth, and add to potato mixture. Heat but do not allow to boil. Season with salt and pepper to taste, and stir in the dill.

• Crumble the bacon and sprinkle on top to garnish. Serve hot.

Mushroom soup

ingredients

350g/12oz mushrooms, finely chopped

50g/2oz butter

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh breadcrumbs (without any crust)

1⁄2 garlic clove

900ml /11⁄2 pt chicken stock

pinch of freshly grated nutmeg

2 tablespoons double cream

salt and ground black pepper



• Sauté the mushroom with the butter in a heavy saucepan for a few minutes. Add the parsley and cook, stirring, until soft.

• Add the breadcrumbs and garlic, stir and pour in the chicken stock with a pinch of nutmeg. Season with salt and pepper. Bring to the boil and simmer for 15 minutes.

• Purée the soup in a food processor or blender until smooth. Return to a clean pan, stir in the cream and reheat gently. Serve hot.

Minestrone

ingredients

100g/4oz carrot, chopped

100g/4oz celery, chopped

100g/4oz onion, chopped

2 garlic cloves, minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1⁄2 teaspoon ground pepper

425g/15oz canned cooked red kidney beans, drained

400g/14oz canned chopped tomatoes

150g/5oz cabbage, coarsely chopped

1 courgette, chopped

75g/3oz soup pasta such as orzo or ditalini



• Pour 900ml/11⁄2pt water into a large heavy saucepan. Add the carrot, celery, onion, garlic, basil,

oregano and pepper.

• Bring to the boil, then reduce the heat. Cover the pan, and simmer the mixture for 15 minutes.

• Add the kidney beans to the pan with the tomatoes, cabbage,courgette and pasta. Return to the

boil and reduce the heat. Cover the pan and simmer for 5–10 minutes until the pasta is cooked until al

dente. Serve hot.

Chicken noodle soup

Ingredients

900ml/11⁄2pt chicken stock

1 bay leaf

4 spring onions, sliced

225g/8oz button mushrooms,sliced

100g/4oz cooked skinless chicken breast, thinly sliced

50g/2oz soup pasta such as orzo or ditalini

150ml/5fl oz dry white wine

1 tablespoon chopped fresh flat-leaf parsley salt and ground black pepper



• Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.

• Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.

• Add the pasta, cover and simmer for 7–8 minutes.

• Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary.

Chicken soup

ingredients

1 roast chicken carcass with meat left on

225g/8oz chicken wings

1 onion, diced

1 leek, diced

1 parsnip, diced

6 whole black peppercorns



• Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.

• Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole peppercorns.

• Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.

• When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.

Brownie Cakes

Ingredients and Directions

2 Canning jars (wide mouth)

1 c All-purpose flour

1 c Sugar

1/2 ts Baking soda

1/4 ts Ground cinnamon (optional)

1/3 c Butter or Margarine

1/4 c -Water

3 tb Unsweetened cocoa powder

1/4 c Buttermilk

1 Egg beaten

1/2 ts Vanilla extract

1/4 c Walnuts finely chopped

Here's one you can start out with, it makes 2 jars. Every recipe technique is the

same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth

canning jars especifically made for canning jams and jellies lids and rings by

boiling for 10 minutes (keep the lids and rings in the hot water until ready to

use) set aside. In a small bowl stir together flour, sugar, baking soda and

cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine,

water and cocoa powder; heat and stir until butter or margarine is melted and

mixture is well blended.

Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla, beat by

hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place

jars onto a cookie sheet. Preheat oven to 325-degrees.

Bake for 35-40 minutes or until a pick inserted deep into each cake comes out

clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the

jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!!

Place jars onto your counter to cool. You'll hear a plinking sound. If you miss the

sound, wait until the cakes are cool and press on the lids, they shouldn't move at

all, that means they've sealed.