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Results 1 - 10 of 10 for colonial chicken
Mix first 5 ingredients together. In small bowl mix dressing. Pour over salad. Refrigerate.
Combine all seasonings and flour. Roll chicken in flour mixture. Using Dutch ... shortening 350 degrees - 12 to 15 minutes on each side or until tender.
Cook chicken, water, bouillon, celery and ... Tabasco, creamed corn and milk to pot. Cook 1/2 hour until rice is cooked. If too thick, add more milk.
Wash chicken well in cold water and ... with foil. Bake for an hour at 350 degrees; remove foil and bake an additional 10 minutes at 400 degrees.
Divide cooked rice (1/3 or ... tablespoon butter. Place chicken (skinned) on rice and pour ... rice will stick to foil when serving; it is okay.
Puree celery and onions then ... thoroughly. Stir in chicken broth and bring to boil. ... Add cream and stir. Serve with chopped peanuts on top.
Saute onion and celery in butter until tender. Stir in flour until well blended. Add broth, stirring constantly, and bring to a boil. ...
(Stir in saucer and dribble over cornbread before adding broth. Take hands and mix lightly). Saute onions and celery in butter. Mix all the ...
Prepare chicken, crushed black pepper, seasoned ... garlic; boneless breast. Bake at 350 to 400 degrees for 45 minutes. Grill on low broil 1 hour.
Melt butter in a saucepan ... blended. Stir in chicken broth and allow it to ... each cup with a teaspoon of chopped peanuts. Makes 6 servings.
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