|EVERY FEW MINUTES|
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.