Dip chicken in butter then crumb mixture. Bake 350 degrees for 55-60 minutes
PINEAPPLE CHICKEN by Lynda Campbell
1 lb raw chicken breast
2 tbsp. cooking oil
green pepper, diced
1/2 cup sliced mushrooms
2 carrots, sliced thin
1 cup celery
1 tsp. Sugar
1 1/2 cups hot chicken broth or bouillon
2 tbsp. soy sauce
1 1/3 cups pineapple tidbits
2 tbsp. corn starch
1 tbsp. cold water
Cook chicken in hot oil for 15 minutes. Drain off grease and add remaining ingredients. Simmer 5-10 minutes. Vegetables should remain crisp. Mix thickening and stir into mixture. Cook two minutes. Serve over rice
4 lbs chicken parts, with skin
1 cup butter
2 tablespoons vegetable oil
1/2 onion, diced
1 1/2 cups orange juice
1 1/4 teaspoons Tabasco sauce
1 1/2 teaspoons cinnamon
1 1/2 teaspoons powdered ginger
1/2 cup craisins
1 1/4 cups sugar
1 1/4 cups molasses
1 tablespoon cornstarch
2 tablespoons cold water
Sprinkle chicken with salt. In a large stewing pan, brown chicken pieces, in butter and oil a few at a time. Don't crowd pan. Add onion, orange juice, Tabasco, cinnamon and ginger. Cover and simmer 30-35 minutes until chicken is tender. Remove chicken to a platter and keep warm. Add cranberries, sugar and molasses to skillet. Cook uncovered 5 minutes; stirring occasionally. Blend cornstarch and cold water and add to the skillet stirring rapidly. Cook until sauce thickens, about 1 minute. Pour sauce over chicken and serve.
5-6 raw chicken breasts cut into cubes
Mix dressing, jam, and onion soup mix together. Pour sauce into large frying pan and heat until sauce bubbles and begins to thicken slightly. Add chicken and cook until chicken is no longer pink (about 20-30 min). Serve on rice.
(This can also be made with a whole cut up chicken with the skin still on. Put chicken in 9 x 13 pan that has been sprayed with non-stick cooking spray, pour on sauce and cover pan with foil and bake at 350 degrees for 1 hour).
Brown chicken and potatoes on all sides in butter. Season with salt and pepper. Sprinkle with lemon juice; reduce heat, cover and simmer. Add green onions and peas to chicken and simmer 10 more minutes. Remove chicken from pan and keep warm. Add sour cream, ½ tsp salt, 1/4 tsp pepper and thyme leaves to drippings in pan. Stir and heat through. Serve with chicken and veggies. Serves 4.
SWEET AND SOUR CHICKEN By Dani Lindquist
½ cup white vinegar
½ cup ketchup
2 tbsp. soy sauce
1 ½ cup sugar
2 cubes chicken bouillon
1 cup water
Boil sauce in pan, then turn heat down to medium. Cut 4 chicken breasts into chunks and dip in 2 beaten eggs, then cornstarch. Brown chicken in olive oil in a saucepan. Set cooked chicken in baking pan and cover with sauce. If sauce is too strong, add water. Bake at 375 for 25-30 minutes. Serve with rice.
Swiss Chicken Cutlets by Trisha Tucker 2 thin slices reduced-fat Swiss cheese (about 2 ounces)
4 chicken cutlets (4 ounces each), 1/4 inch thick
If you can't find chicken cutlets, simply use chicken breast halves and pound them between two sheets of wax paper to a ¼-inch thickness
2 tbsp all-purpose flour
½ tsp black pepper
1 tbsp unsalted butter or margarine (Brandon and I use salted and it tastes fine)
¾ cup reduced-sodium chicken broth
1/4 tsp dried oregano
Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string.
On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat. In a large nonstick skillet, melt butter over medium heat. Add cutlets; cook turning frequently, until golden, about 3 minutes.
Add broth and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Place on a serving plate; remove string.
Turkey Casseroleby Jill Hurst
3 cup chopped turkey
6 stalks celery chopped
6 sprigs chopped parsley
1 lg. onion chopped
1 pkg. Pepperidge Farm Cubed Seasoned Stuffing
1 tsp. ea. sage, salt
1/2 cup butter
Cook vegetables in butter until tender. Moisten stuffing with warm chicken broth until moist but not wet. Mix with vegetables.
Make sauce from 2 cans cream of chicken soup and milk until thickness of gravy. Assemble in 9 x 13 glass dish in layers. Use 1/2 of stuffing mix, 1/2 of sauce, all of turkey, remainder of stuffing then sauce. Bake at 350 degrees for 45 minutes.
Brown garlic in butter (or olive oil). Add mushrooms and sauté. Add the rest of the vegetables and cook until they begin to soften. Stir bacon bits into mixture, then lower heat to medium and add bread cubes and seasonings. Continue cooking for approximately 5 more minutes stirring
Add hot vegetable stock and mix well. Cover and cook over low heat for least 30 minutes, stirring frequently, until bread cubes have broken down. (The secret to a good turkey stuffing is in the slow
cooking and the frequent stirring). Makes 3 - 4 cups of stuffing. Place in a covered casserole dish and bake for 30 minutes in 350-375 degree oven.
¼ cup parmesan cheese, grated
Place chicken breasts in lightly oiled baking pan. Sprinkle on lemon juice and cayenne pepper (like really bad case of measles). Combine yogurt, onions, mayonnaise, mustard, Worcestershire sauce and thyme. Spread over chicken. Bake, uncovered, at 350 degrees for 20 minutes or until tender. Drain any water or liquid with spoon. Top with parmesan cheese. Broil 6 inches from heat until cheese is light brown. Serve with Rice A Roni.
Makes 6 servings
Remember special days. Look for ways of making your spouse happy.
The most effective way to remember your wife’s birthday is to forget it once.
“What ought to be done to the man who invented the celebrating of anniversaries? Mere killing would be too light.” -Mark Twain
In mixing bowl, combine 1 cup flour, sugar, yeast, lemon peel, and salt. In a saucepan, heat milk, water and butter to 120-130°F. Add to dry ingredients; beat until smooth. Add egg, egg yolk, and 1/2 cup flour. Beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Knead about 5 minutes with Kitchenaid. Cover with clean dishcloth and let rest for 20-30 minutes. Punch dough down. Divide into three pieces. Roll each piece into a 24 inch by 4 inch rectangle.
In a mixing bowl, beat filling ingredients. Spread over dough to within 1 inch of edges. Roll up, starting with long edge, pinch seams to seal. Place ropes on a floured surface; gently braid. Place in well greased 10 inch tube pan (angel food cake pan). Pinch ends to seal. Cover and let rise until doubled, about 30 minutes. Beat egg with water. Brush over braid. Bake at 350°F for 35-40 minutes. Carefully remove from pan to a wire rack. Combine the first five glaze ingredients. Drizzle over warm braid. Top with almonds. Yield: 1 coffee cake.
2 cans (8 oz each) refrigerated crescent dinner rolls
1 egg, beaten
1 tsp cold water
Heat oven to 375. Beat cream cheese, bacon, Parmesan cheese, onion, parsley and milk in small mixing bowl with electric mixer. Separate dough into eight rectangles, firmly pressing perforations together to seal. Spread each rectangle with two rounded measuring tablespoonfuls of cream cheese mixture. Cut each rectangle in half diagonally. Cut again the opposite way. Cut in half again to form triangles. Roll up triangles starting at short ends. Place on greased cookie sheet. Brush with egg and water mixture. Sprinkle with poppy seeds if desired. Bake 12-15 minutes or until golden brown.