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Results 1 - 10 of 38 for whole fowl chicken
Brush goose with olive oil and sprinkle lightly with garlic powder, onion powder, salt, pepper and paprika. Roast in a 375°F degree oven ...
2. POLENTA
Bring above to a rapid boil. Add 2 1/2 cups coarse corn meal (reserve 2 cups stock or water and dissolve 2 1/2 cups corn meal in cold ...
Combine chicken, giblets, 1 teaspoon salt ... meat mixture. Stuff fowl with dressing. Bake, covered, at ... substituted for goose. Yields 8-12 servings.
Cook rice as per directions. ... layer sauce, rice, chicken, cheese, sauce, rice, chicken, ... This is great for using up Thanksgiving turkey!
Toss all together. Spread in 9 x 13 inch pan. Melt 1 stick butter and add to it 2 cups cornflakes and 1 or 2 cups sliced almonds. Spoon the ...
Boil giblets with 3/4 cup ... eggs, soups and chicken broth to consistency of soupy ... not touch bird. Bake at 350 degrees 30 minutes per pound.
Make a white sauce of: Cook 3 to 5 minutes, then remove from heat and add: Chill 1 hour. Shape into cakes. Dip into bread crumbs, then into ...
Put 1/2 cup of chicken stock in the bowl, cooled. ... can cut in one inch squares and drop in your boiling stew. Stir a little. Very delicious!
Cook chicken or fowl slowly in the gallon of ... if needed, and stir to prevent scorching. Add the corn, diced chicken, salt, pepper and sugar.
10. DIRTY RICE
FIRST: Put all of the gizzards and half of the livers in a pot of water to boil and tenderize. Add to this, 2 stalks of celery, 1/2 onion, ...
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