SLOW COOKER (11)
SMOOTHIES AND SHAKES (20)
|EVERY FEW MINUTES|
1 fryer, disjointed 1 egg, slightly beaten 1 tablespoon vegetable oil 1 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup cornmeal Vegetable oil for deep frying
Dip chicken in egg mixed with 1 tablespoon vegetable oil (for wonderful
golden browning), salt and pepper. Coat with cornmeal. Deep
fry in vegetable oil heated to 350 degrees, until browned and tender.
1 small onion, chopped 3 tablespoons vegetable oil 3 tablespoons flour 1 teaspoon salt Dash pepper 1/4 teaspoon tarragon 1 cup chicken broth 1/2 cup milk 2 cups diced, cooked chicken 1 egg yolk, slightly beaten 1 tablespoon lemon juice 1/4 cup sherry 1 pimiento, chopped 1 avocado, cubed
Cook onion in vegetable oil 3 minutes. Mix in flour, seasonings, broth
and milk. Stir while mixture cooks slowly and thickens. Add
chicken, lightly blend in egg yolk then lemon juice, sherry,
pimiento, avocado. Heat. Serve on toast.
4 to 6 servings.
1 cup orange juice 1 1/2 cups sliced canned or frozen peaches 2 tablespoons brown sugar 2 tablespoons vinegar 1 teaspoon mace or nutmeg 1 teaspoon basil 1 clove garlic, minced 6 each fryer chicken legs and thighs 1/2 cup flour with 1 teaspoon salt and dash pepper Vegetable oil to depth of 1 inch in fry pan
Combine first 7 ingredients in saucepan, cook slowly
for 10 minutes. Dredge chicken in seasoned flour and brown
in hot vegetable oil. Remove chicken to pour off all but 2 tablespoons
drippings and browned bits. Replace chicken, pour fruit sauce over
top. Cover, simmer for 20 minutes.
4 to 6 servings.
4 chicken breast halves 2 tablespoons flour with 1/2 teaspoon salt and dash pepper 2 tablespoons vegetable oil 1 pkg (10 oz) frozen broccoli 2 tablespoons flour 1/2 cup chicken broth 1/2 cup milk 1/4 teaspoon tarragon, crumbled Bread crumbs
Coat chicken with seasoned flour. Brown in hot vegetable oil. Reduce
heat to low, cover and cook about 30 minutes. Add broccoli
last 15 minutes. Remove chicken and broccoli to
warm oven. Stir in 2 tablespoons flour. Add broth, milk and
tarragon. Stir constantly, cook about 2 minutes until thickened.
Pour over chicken and broccoli. Sprinkle with bread crumbs. Brown
under broiler. With fresh broccoli, parboil 10 minutes. Add to chicken
when heat is reduced.
Brown fryer chicken in 1/4 cup vegetable oil. Combine 1/2 cup dry vermouth,
1 1/2 teaspoon salt, 1/4 teaspoon each pepper and cinnamon, 1 tablespoon
brown sugar. Add to chicken with 2 tart apples, cut in wedges.
Baste. Cover, cook slowly for 20 minutes. Add 3 cooked yams, peeled and
sliced. Baste with cooking liquid. Cover, simmer until heated. Garnish
with maraschino cherries.
1 cup cut celery and leaves 1 large onion, chopped 1 tablespoon flour 1/4 cup vegetable oil 3 cups chicken broth 1 can (16 oz.) tomatoes 1 green pepper, chopped 1 bay leaf 1/4 teaspoon thyme 2 cups sliced okra (fresh, frozen or canned) 2 tablespoons chopped parsley Salt to taste 1/4 teaspoon Tabasco 2 cups coarsely cut cooked chicken 1 can (5 oz.) shrimp, drained Hot rice
Cook celery, onion and flour in vegetable oil for 5 minutes, stirring
as needed. Add next 9 ingredients, stir well. Simmer for 30
minutes. Stir occasionally. Add chicken and shrimp, heat
through. Add a dash of Tabasco, serve in soup bowls with hot
rice on top.
6 chicken breast halves, boned 6 tablespoons filling (cranberry jelly, chutney or chopped cooked mushrooms, drained) Salt and pepper 2 tablespoons flour 1 egg 1 tablespoon water 1/4 to 1/2 cup fine dry bread crumbs Vegetable oil for deep frying
Pound skinned chicken between sheets of waxed paper until as thin as
possible. Place 1 tablespoon filling on each piece of
chicken. Sprinkle with salt and pepper. Roll envelope fashion. Dredge
in flour, dip in egg beaten with water, then in crumbs. Deep fry for
5 to 10 minutes, or until done in vegetable oil heated to 350 degrees. Drain.
1 fryer, disjointed 1/4 cup vegetable oil 1 green pepper, chopped 1 onion, chopped 1 clove garlic, minced 1 1/2 cups raw rice 2 teaspoons salt 2 teaspoons Worcestershire sauce 1/4 teaspoon thyme 1/4 teaspoon Tabasco 1 can (8 oz.) shrimp, drained 3 cups water
Brown chicken in vegetable oil in large skillet. Remove. Cook green pepper,
onion, garlic and rice slowly for 5 minutes. Stir often. Add
seasonings, water and chicken. Bring to boil, cover, cook over low
heat for 25 minutes. Remove cover, fluff rice, add shrimp, cook
6 to 10 minutes longer.
1/2 cup chopped pecans 1/4 cup vegetable oil 2 green onions, chopped 1 cup chopped celery and leaves 1/2 teaspoon salt Dash pepper, dill weed 2 cups cubed cooked chicken or turkey 1/4 cup chopped sweet pickles 1 tablespoon lemon juice or vinegar Diced pimiento 2 hard cooked eggs, sliced
Brown nuts in vegetable oil, remove. Add onion and celery, cook slowly
for 5 minutes. Lightly toss with remaining ingredients
except eggs. Chill to serve cold, heat
through for hot salad. Garnish with eggs and nuts.
Combine 1/4 cup each vegetable oil and beer with 1 teaspoon salt, 1/4
teaspoon pepper, 2 tablespoons catsup, 1 teaspoon basil, crumbled.
Use to baste chicken during broiling. Shortly before serving,
baste chicken well, then cover lightly with bread crumbs mixed with
paprika. Broil till born.
1 onion, chopped 1 cup raw rice 2 tablespoons vegetable oil 2 cups chicken broth 1 teaspoon salt Dash pepper 1/4 teaspoon thyme 1/2 cup raisins 1 green pepper, chopped 2 cups diced cooked chicken or turkey 1 pimiento, chopped
Slowly cook onion and rice in vegetable oil over medium heat about
5 minutes, stir often. Add next 6 ingredients. Bring to
boil, cover and simmer for 25 minutes. Gently mix in chicken,
cover and heat 5 minutes. Garnish with pimiento.
6 to 8 servings.