Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on […]

WASH THE HENS AND ARRANGE IN A SMALL ROASTING PAN. IN A SAUCEPAN, COMBINE THE APPLE JUICE, CINNAMON, AND CORNSTARCH. MIX UNTIL SMOOTH. ADD THE LEMON SLICES. COOK AND STIR THE APPLE-JUICE MIXTURE OVER MEDIUM HEAT UNTIL THE MIXTURE THICKENS. BRUSH THIS GLAZE OVER THE HENS. ROAST THE HENS IN A 375 F. OVEN FOR […]

-BOUQUET GARNI- 6 Sprigs parsley 4 Sprigs fresh thyme -OR- 1/2 ts Dried thyme leaves 2 Bay leaves Tie bouquet garni together with kitchen string, or in a cheesecloth bag. Preheat oven to 325F. In a deep ovenproof skillet with a lid, brown bacon over medium-high heat, about 3 minutes, and transfer to paper towels […]

Boil fryers. Bone and cut up in sm. pcs. Save 1 qt. of broth; strain. Add cut up bell pepper, onion and celery to strained broth. Cook until done. Add pimiento, soup and spaghetti. Cook in broth until done. Spread 1 layer of spaghetti in bottom of casserole, next a layer of cheese and a […]

In a large skillet over medium-high heat, brown chicken in butter. Add pasta accents and water, stir to combine. Cover; reduce heat to medium. Simmer 7 to 9 minutes, or until vegetables are crisp-tender, stirring occassionally. Stir in sour cream; heat thoroughly. from Green Giant ad

Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes. Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve.

Cook rice according to package directions. Blend in soup and next 6 ingredients; mix gently. Add broth and mix. Spread in a 13x9x2 inch dish. Sprinkle with topping; bake at 350^ 1 hour. Connecticut Cooks III

Preparation time = 30 minutes Chicken breasts should be skinned and de-boned. Red wine may be replaced by 1/2 cup chicken broth with 1 TB red wine vinegar. Beans are available under Hienz brand as well as many others ~ use your regular selection. 1. In a large frying pan, heat the oil over medium-high […]

* Tabasco or the like Using poultry shears, cut the bird open by cutting down the backbone. Flatten a bit by pounding with your hand so that the chicken is “butterflied.” Mix the remaining ingredients in a large bowl and marinate the bird for 2 hours. Grill on a medium-hot charcoal barbecue, skin side down, […]

Combine soup, 3/4 cup milk, salt, chicken, vegetables (frozen), 1/2 of cheese and 1/2 can onions. Spread into casserole dish. Bake uncovered at 425 for 10 minutes. Combine biscuit mix, egg and 1/4 cup milk to form soft dough. Spoon over hot mix. Bake 20-25 minutes more until dough is brown and risen. Add therest […]