Hot Food & Recipes

Servings: 8 Servings
Category: Chicken | Soups | Vegetables | Cajun
Ingredients

• 3 lb Stewing chicken
• 1 lg Onion
• 4 Shallots — or green onins
• 20 Stems
• 2 Cloves garlic — more w/out
• Sausage
• 1/2 md Green pepper
• 4 Bay leaves
• 1 lg Spoon
• 1/2 lg Spoon
• Roux
• 1 lb Andouille sausage — or ham
• 1 pt Oysters — with liquid
• Salt and pepper
• File powder
• Parsley
• Flour
• Oil or chicken fat — for

Directions
Cut up chicken and season with salt and pepper. Fry chicken until brown, in its own fat, in a black iron pot. Place in soup pot. Cut up seasonings. Pour off fat from pot. Smother seasonings and take out by rinsing with small amount of water, putting in soup pot with browned chicken. Make a dark roux, add 2 1/2 quarts water, pour into soup pot. Fry sliced sausage slowly to render fat. Add sausage to gumbo. Let cook, with lid cracked, on Low heat until tender, 2-3 hours for a good old bird. Remove bay leaves. Add oysters, about 10 minutes before serving, cooking just until they curl. Add file after oysters curl and turn off heat, or pass file to be used individually. Serve in rimmed soup bowl over hot cooked rice. Recipe By : DDMmom/AOL File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 4 Servings
Category: Chicken | Low-fat/low | Mexican | Rice
Ingredients

• 2 lb Chicken breast halves
• Without skin — 4 halves
• Salt
• 1/2 ts Fresh ground pepper –
• Divided
• 1/2 ts Paprika — divided
• 2 ts Olive oil
• 1 lg Green pepper — chopped
• 3/4 c Chopped onions
• 1 1/2 ts Garlic — minced
• 1 c Long-grain rice
• 14 1/2 oz Chicken broth, defatted-1 cn
• 1/3 c Dry white wine
• 1/8 ts Saffron — optional
• 16 oz Stewed tomatoes — or 14.5
• oz Can`
• 1 tb Chopped parsley — fresh

Directions
1. Cut each breast in 2 pieces. Combine 1/4 teaspoon each salt, pepper, and paprika; rub over chicken. 2. Heat oil over high heat. Add chicken; cook until golden on all sides, 10 minutes. Remove chicken. 3. Add green pepper, onions, and garlic to skillet. Cook, stirring until vegetables are tender. Add rice; cook, stirring until rice is opaque, 1 to 2 minutes. 4. Stir in broth, white wine, 1/2 teaspoon salt, 1/4 teaspoon each paprika nd pepper, and the saffron powder. Bring to boil over high heat. Reduce heat to low; cover and simmer,15 minutes. 5. Stir in chicken and stewed tomatoes with their liquid; return to boil, breaking up tomatoes with spoon. Cover and simmer 20 minutes more, stirring once, until chicken and riceare tender and liquid is absorbed. Stir in parsley. Spoon onto warm platter. Recipe By : Ladies’ Home Journal – Jan. 1995 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Chicken | To post
Ingredients

• 1 Broiler chicken; Cut up
• 1 1/2 c Chopped onion
• 1 pk (7 oz) Yellow rice mix with
• -seasoning packet
• 1 c Frozen green peas
• 1 Jar (4 oz) Whole pimientos;
• -drained, Cut in strips

Directions
1. Cook chicken in a large, deep nonstick skillet over medium heat about 5 minutes per side until browned. Remove chicken with a slotted spoon. Stir onions into drippings in skillet and saute 4 to 5 minutes or until golden. 2. Stir in yellow rice mix, contents of seasoning packet and 2 cups water. 3. Place chicken pieces, skin side up, on rice. Bring liquid to a boil over high heat, reduced heat, cover skillet and simmer 15 minutes. 4. Stir in peas, cover and simmer 3 to 5 minutes until liquid is absorbed, rice is tender and peas are hot. 5. Remove skillet from heat, uncover and top with strips of pimiento. Recipe by: Woman’s Day 3/10/98 Posted to recipelu-digest by Rodeo46898 on Mar 2, 1998

Servings: 6 Servings
Category: Chicken
Ingredients

• 1 Frying Chicken; Cut up
• 1/2 c Butter
• 1 c Buttermilk
• 1 Egg; Slightly Beaten
• 1 c Flour
• 1 c Pecans; Chopped
• 1/4 c Sesame Seeds
• 3/4 ts Salt
• 1 tb Paprika
• 1/2 ts Pepper

Directions
Melt butter in a large shallow baking dish. Combine buttermilk and beaten egg in a flat dish. Mix flour, pecans, sesame seeds and seasonings in another dish. Remove and discard skin from the chicken. Dip the chicken pieces in milk mixture, then in flour mixture. Put the chicken in baking dish and turn to coat with butter. Arrange in a single layer in baking pan. Bake for 1-1/2 hours, uncovered, at 350~. Baste with drippings 2 or 3 times during baking time. Source: Recipes from the Birthplace of Bill Clinton, Wanda Powell. (wrv) Posted to MC-Recipe Digest V1 #928 by Nancy Berry on Nov 28, 1997

Servings: 2 Servings
Category: Chicken | Breasts
Ingredients

• 4 Chicken breast halves
• 1 tb Dijon mustard
• 1 tb Butter
• 1/2 c Salsa
• 2 tb Lime juice
• 1/4 c Cilantro; chopped

Directions
Pound each breast between breasts of plastic wrap to a uniform thickness of 1/2 inch. Spread both sides with mustard. In large skillet, melt butter over medium heat. Add chicken and cook 3-4 minutes on each side. Stir salsa and lime juice together and add to skillet. Simmer gently, uncovered, until chicken is cooked through and sauce has thickened, about 6-8 minutes. Sprinkle with chopped cilantro. Recipe by: Eatl-l Posted to MC-Recipe Digest by csdixon on Feb 28, 1998

Servings: 1 Servings
Category: Chicken | Sauces
Ingredients

• 1 1 2 oz jar
• -apricot preserves
• 2 t bsp
• -balsamic vinegar
• 1 t bsp soy
• -sauce
• 1/4 t sp orange
• -peel; grated

Directions
In a medium bowl mix all ingredients. Makesabout 1 1/4 cups. Serve with chicken. Posted to MC-Recipe Digest V1 #216 Date: Sat, 31 Aug 1996 11:20:33 -0700 From: Gerald Edgerton

Servings: 4 Servings
Category: Chicken
Ingredients

• 1 lb Skinless boneless chicken
• -breast
• 1/4 ts Paprika
• 1 ts Canola oil
• 2 Cloves garlic; minced
• 1/3 c Low sugar Apricot Preserves
• 1/4 c Orange juice
• 1 tb Minced fresh cilantro
• 1/4 ts Nutmeg
• 1/4 ts Allspice

Directions
1. Rinse the chicken and pat dry with paper towels. Sprinkle the chicken with the paprika. 2. Spray a large, unheated nonstick skillet with nonstick spray. Heat the skillet over medium-high heat. Add the chicken and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink. Transfer to a serving platter and cover to keep warm. 3. Add the oil to the skillet and heat over medium-high heat. Add the garlic. Cook and stir for 30 seconds. Stir in the preserves, orange juice, cilantro, nutmeg and allspice. Bring to a gentle boil. Remove from the heat and pour over the chicken. NOTES : Calories: 178 (14% from fat) Fat: 3g Cholesterol: 66mg Carbohydrate: 10g Fiber: 0g Sodium: 74mg Recipe by: Prevention’s All New Quick & Healthy Cookbook Posted to EAT-LF Digest by Lisa Whittington on Apr 25, 1998

Servings: 6 Servings
Category: Chicken | Possum king
Ingredients

• 1 Jar Apricot Preserves
• 1/4 c Lemon Juice
• 1 ts Salt
• 1 Clove Garlic; crushed
• 1/4 c Brown Sugar
• 2 tb Dijon Mustard
• 9 Pieces Fried Chicken

Directions
Combine all ingredients except chicken in blender. Blend until smooth. Place chicken in a single layer in 8″x12″ baking pan. Cover chicken with sauce. Bake, uncovered in a preheated 350 degree oven for 1 hour. Posted to MC-Recipe Digest V1 #924 by “abprice@wf.net” on Nov 25, 1997

Servings: 4 Servings
Category: Chicken
Ingredients

• 1/3 c Honey mustard or dijon
• -mustard
• 3 tb Apricot preserves
• 1 ts Ground ginger
• 4 Boneless skinless chicken
• -breast halves; about 1
• -pound

Directions
Blend mustard, apricot preserves and ginger. Brush some mustard mixture on chicken. Grill or broil chicken, brushing with remaining mustard mixture frequently until done. Recipe by: Gey Poupon ad. Posted to MC-Recipe Digest V1 #1050 by Roberta Banghart on Jan 25, 1998

Servings: 4 Servings
Category: Chicken | Breasts
Ingredients

• 4 Chicken breast halves
• Without skin
• 2 ts Dijon mustard
• 3 1/2 tb White wine vinegar
• 2 ts Garlic — minced
• 2 ts Honey
• 1 1/3 tb Fresh thyme, or 2 teaspoons
• Dried — minced
• 1/3 ts Coarse salt
• 1 1/3 ds Red pepper flakes
• 1 tb Olive oil
• 4 Sprigs fresh thyme

Directions
Place the chicken breasts within a folded piece of plastic wrap; sligtly= flatten upper portion of each breast with the broad side of a chef’s knife= to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little= at a time and whisk to combine marinade. Pour marinade over breasts. Cover= with plastic wrap and marinate in refrigerator,turning once or twice in= marinade, for at least 2 hours, or up to 4 hours. Remove breasts from= marinade, scraping any bits clinging to chicken back into the shallow dish.= Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spreay. Preheat grill. Place= breasts on grill. Cook covered with lid, basting frequently with marinade,= until tender, approximately 5 to 6 minutes on each side. =20 Recipe By : Lean Italina Cooking, by Anne Casale From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip