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Results 11 - 20 of 46 for city chicken
11. CITY CHICKEN
Arrange veal cubes on 6 skewers, pressed close together. Roll in flour seasoned with salt and pepper. Beat eggs with 2 tablespoons water. ...
12. CITY CHICKEN
Bone meat and cut into inch size pieces. Put on skewers, alternating pork and veal. Roll in whipped egg, then in crumbs. Brown in fry pan ...
13. CITY CHICKEN
Alternate beef (or veal) and ... to 2 hours covered. NOTE: I blend 1 can of cream of chicken soup and 1 can water and pour over before baking.
Put meat cubes alternately on skewers. Roll meat in beaten egg with seasonings. Roll in bread crumbs and press together firmly. In large ...
Alternate on skewers pieces of beef, pork, veal until full. Sprinkle with salt and pepper. Roll in flour. Dip in egg batter and roll in ...
16. CITY CHICKENS
Combine egg and milk. Dip meat cubes of veal and pork in egg-milk mixture then roll in cracker crumbs until well coated. Brown slightly in ...
17. CITY CHICKEN
Do not add salt. Season with black pepper to taste. Beat egg lightly with fork. Dip pork on skewers in beaten egg and roll in crushed ...
18. CITY CHICKEN
Have a butcher cut both ... gravy, soup and water over meat on skewers. Roast at 350 degrees for about 1 1/2 hours. Makes 15 to 20 city chickens.
19. CITY CHICKEN
Thread pieces of veal on wooden or metal skewers. Dip meat in slated crumbs, then in egg mixture (egg and water), then again in crumbs. Fry ...
20. CITY CHICKENS
Cut pork into 2 inch ... golden brown. In baking pan add onion soup and enough water to half way cover city chickens. Bake 3 hours at 275 degrees.
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