-SEASONING MIX- 1/2 pt Black pepper;* 1 pt Garlic powder; * 1 pt Onion powder; * *pt STANDS FOR PART SPRINKLE CHICKEN WITH Seasoning. Place rice and spices in deep casserole and place chicken on top of rice. Add soup and water. Bake in a 350~ F. degree oven for about 1 hour. NOTE: If […]

DIRECTIONS IN A 10IN SKILLET COOK CHICKEN AND ONION IN HOT MARGARINE OVER MEDIUM-HIGH HEAT 8 MINBUTES, TURNING CHICKEN TO BROWN EVENLY. IN A SMALL BOLW STIR TO- GETHER ORANGE JUICE, SHERRY OR WINE, BROWN SUGAR, PARSLEY, ORANGE PEEL, SAVORY, AND MACE. POUR OVER CHICKEN IN SKILLET. BRING TO BOILING; REDUCE HEAT. COVER AND SIMMER […]

This is a wonderful spicy dressing and it is served o the side so that diners can adjust the heat level to their own preference. Cook the chicken. Cool and cut into thin strips. Cut onions and carrot into thin strips. Mix chicken, onions, carrots and bok choy. Sprinkle peanuts on top. For the dressing, […]

Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken and turn to coat. Let stand 10 minutes. Beat eggs with remaining 1 tablespoon lemon juice in medium bowl. Combine breadcrumbs, Parmesan and lemon peel in shallow dish. Dip […]

Directions: In a pot or pan large enough to hold the chicken comfortably, saute the chopped onion in a small quantity of shortening until onion is glassy in appearance. Add paprika to taste and color (I use about 4 tablespoons). Add chicken. Salt to taste – about 1-2 teaspoons. Cover and simmer over slow flame […]

Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and […]

Bring to simmer, let BARELY simmer until it tastes good. Strain to remove ginger & scallions. Usually doesnt require clarifying if you use the chicken parts recommended, although you might need to skim the gunk off the top early on. This is simple and delicious. Serves 4Subj: Re:chineese chick stock

Sprinkle chicken with salt and lemon juice. In heavy skillet, melt 4 tbls butter. Add onion and chicken. Brown until golden. Add apple juice and broth. Cover; cook until tender, about 15 minutes. Remove to platter; keep warm. In small skillet, melt remaining butter. Add apple slices. Sprinkle with brown sugar. Saute until tender crisp. […]

Serves 4 Fresh basil sprigs Pat chicken dry. Slide hand between chicken skin and meat over breast and legs to form pockets. Reserve 1 tablespoon pesto for gravy; spread remaining pesto under skin and over breast and leg meat of chicken, in cavity of chicken and over outer skin. Tie legs together to hold shape. […]