101 GLORIOUS WAYS TO COOK CHICKEN — From the COOKS.COM Culinary Archive.

101 Glorious Ways to Cook Chicken - 49-58

49. SKILLET SANDWICH

Make chicken sandwiches and cut in half. Heat enough vegetable oil to cover bottom of skillet. Add sandwiches and brown over moderate heat. Lightly brown tomato slices and chopped green onions to serve with sandwich.

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50. TOMATO CHICKETTI

1 pound chicken livers, chopped
2 tablespoons vegetable oil
1 onion, chopped
2 1/2 cups water
1 can (8 oz.) tomato sauce
1/2 pound raw spaghetti
2 tablespoons chopped celery leaves
1 1/4 teaspoon salt
1/4 teaspoon Tabasco

Brown livers in vegetable oil. Add other ingredients. Stir lightly. Cover, simmer 30 minutes, stirring occasionally to keep spaghetti from sticking.
6 servings.

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51. SKILLET CHICKEN a la KING

1 green pepper, diced
1 cup sliced mushrooms
1/4 cup vegetable oil
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
1 cup diced cooked chicken
1 pimiento, chopped
1 egg yolk
2 tablespoons sherry

Lightly cook green pepper and mushrooms in 2 tablespoons vegetable oil. Remove. Add remaining vegetable oil, stir in flour. Add chicken broth. Cook over low heat, stirring constantly until mixture thickens. Blend in milk. Add green pepper, mushrooms and chicken, heat through. Just before serving add pimiento, then egg yolk beaten with sherry. Salt and pepper to taste. Serve on toast.
4 servings.

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52. SKILLET BARBECUED CHICKEN

Salt and pepper fryer pieces and brown on all sides in moderately hot vegetable oil (350 degrees) to the depth of 1 inch in skillet. Remove chicken to pour off all but 2 tablespoons oil and browned bits. Return chicken to skillet, add Quick Barbecue Sauce. Cover and simmer 30 minutes.

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53. QUICK BARBECUE SAUCE

1 onion, chopped
1/4 cup vegetable oil
1 can (8 oz.) tomato sauce
1/2 cup water
1/4 cup lemon juice
1/4 cup brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons salt
1/4 teaspoon pepper

Cook onion in vegetable oil until tender. Add remaining ingredients. Simmer for 15 minutes. About 3 cups. Use for Skillet Barbecued Chicken or broiled chicken.

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54. BELL RINGER

1 eggplant, sliced
1 onion, chopped
1/4 cup vegetable oil
1 cup chicken gravy
1 teaspoon Worcestershire sauce
2 cups cubed cooked chicken
2 pimientos, in strips
Salt and pepper to taste
2 tablespoons chopped parsley or celery leaves
2 slices bread, cubed

Cook eggplant and onion in vegetable oil until lightly browned. Add gravy and Worcestershire. Cover, cook slowly about 10 minutes until done. Top with remaining ingredients, ending with bread. Simmer without cover 5 minutes or until thoroughly hot.
6 servings.

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55. CHICKEN LIVERS SAUTE

Cut livers in half, prick lightly to prevent "popping" as they cook. If desired, dredge in seasoned flour. Pan fry over low heat for about 3 minutes in 2 tablespoons vegetable oil. Sprinkle with salt and pepper. Serve on toast or with scrambled eggs.

Kabobs: Alternate pieces of liver on skewers with mushrooms, squares of green pepper and slices of cooked carrot. Cook as above.

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56. CHICKEN PANCAKES

1 cup milk
1 egg
1 tablespoon vegetable oil
1 cup pancake mix
1 cup diced cooked chicken or turkey
1/2 cup yogurt
1 teaspoon dill weed (optional)

Stir together milk, egg, vegetable oil and pancake mix until fairly smooth. Add half of hick-en. Cook on lightly oiled and heated griddle. Combine yogurt with remaining chicken and dill weed. Serve on hot cakes. 10 pancakes.

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57. SKILLET CHICKEN HASH

1/2 cup chopped celery and leaves
2 tablespoons vegetable oil
1 cup diced, cooked potato
2 cups diced, cooked chicken
About 1/2 cup chicken gravy
1/8 teaspoon thyme
4 eggs
Salt and pepper to taste
Paprika and chopped parsley

Cook celery in vegetable oil until tender. Mix in next 4 ingredients. Make 4 depressions in hash, drop in eggs. Season with salt and pepper. Cover, cook over medium-low heat until eggs are set, about 10 minutes. Garnish with paprika and parsley.
4 servings.

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58. CHICKEN FRITTERS

2 eggs, separated
2 cups chopped, cooked chicken or turkey
1/2 cup minced celery and leaves
1 teaspoon grated onion
1/4 cup flour
1/2 teaspoon salt
2 tablespoons vegetable oil
Chicken gravy

Mix egg yolks and next 5 ingredients. Fold in beaten egg whites. Drop mixture from a large spoon into heated vegetable oil. Brown on both sides. Serve with chicken gravy. 6 to 8 fritters.

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