Hot Food & Recipes

Servings: 8 Servings
Category: Chicken | Casserole
Ingredients

• 1 Cut up chicken; boiled
• 1 cn Golden mushroom soup
• 1 Stick butter
• 1 cn Cream of chicken soup
• 1 cn Evaporated milk
• 1 Pepperidge farm dressing
• 1 c Chicken broth

Directions
Debone chicken. Place chicken in casserole dish. Mix soups and milk. Pour over chicken. Mix dressing, butter, and broth. Pour over top. Brown in oven at 350F for 30 minutes. From: Lillian Chavis, North, S.C. Posted to MC-Recipe Digest V1 #1057 by “M. Hicks” on Jan 29, 1998

Servings: 1 Servings
Category: Chicken | Family & fr
Ingredients

• 1 lb Chicken breast per person
• 1 Egg per pound of chicken
• 1/4 c Milk per egg
• Lots of flour
• Salt & pepper; to taste
• 1 Bottle peanut oil

Directions
——————————–OYSTER SAUCE——————————– 8 Chicken bouillon cubes; to 4 c Water 4 tb Cornstarch 4 ts Sugar 2 ts Oyster sauce Remove all meat from bone and cut in small bite-size pieces. Place cut chicken on waxed paper in flour and let set for 15 minutes. Mix egg, milk, salt and pepper in a bowl. Put all chicken in egg mixture, let stand 10 minutes. Start letting the oil get hot. Dip in flour and fry. Boil 3 cups water and bouillon cubes. Mix cornstarch in cup cold water, pour into pan with rest of ingredients and let thicken. Remove 1/2 of sauce and put in another pan, add 1-cup cashews and 4 tablespoons of chopped onion. Let stand for 10 minutes. Then pour over cooked chicken. The rest of sauce is to be poured over rice at table. Busted by Barb at Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998

Servings: 1 Servings
Category: Chicken | Main dishes
Ingredients

• 2 Whole chicken breasts;
• -skinned — boned,halved
• 1 c Teriyaki marinade (Lawry’s
• -is best)
• 1/4 c Mayonnaise
• 1/4 ts Paprika
• 1/4 ts Cayenne pepper
• 1/4 ts Curry powder
• 1 pn Salt
• 4 Whole-wheat hamburger buns
• 4 Lettuce leaves
• 1 cn Mild green chili peppers
• -(4-ounce); well
• Rained
• 4 sl American cheese

Directions
1. Marinate the chicken in the teriayki marinade in a shallow bowl for 30 minutes. 2. Preheat a clean barbecue to medium grilling heat. 3. Prepare the sauce in a small bowl by mixing the mayonnaise with the paprika, cayenne pepper, curry powder, and salt. 4. Grill the chicken for 5 to 8 minutes per side, or until done. 5. Brown the faces of each bun in a hot frying pan. 6. Spread a tablespoon of sauce on the faces of each bun, top and bottom. 7. On each bottom bun place a lettuce leaf, then a green chili pepper. You want the pepper to spread over most of the lettuce. To do this, slice the pepper down the middle oand spread it open so that it covers more territory. When sliced open like this, some peppers are big enough for 2 sandwiches. Some are much smaller and enough for only one sandwich. 8. Place one chicken breast half on each fo the sandwiches, on top of the chili pepper. 9. Place a slice of American cheese on the chicken. 10. Top it all off with the top bun. Makes 4 sandwiches. Posted to EAT-L Digest 26 Sep 96 Date: Thu, 26 Sep 1996 18:59:30 -0400 From: Simps

Servings: 4 Servings
Category: Chicken | Healthy and | Main dishes | My favorite
Ingredients

• 1 lb Chicken breasts without skin
• 2 ts Butter
• 1 md Onion
• 5 Cloves Garlic (Or More);
• -minced
• 1 c Chicken broth
• 8 oz Tomato sauce
• 1/4 c Light rum
• 1 Green bell pepper; seeded &
• -diced
• 1/2 ts Cinnamon; ground
• 1/4 ts Cloves; ground
• 1/4 ts Salt
• 1/4 ts Cayenne pepper; ground
• 1 lb Black beans; drained
• 1 pt Rice; prepared as directed
• Salt and pepper
• Non-Stick Cooking Spray

Directions
1. Prepare rice. 2. Coat a skillet with nonstick cooking spray. Salt and pepper chicken and cook in skillet over med. heat for 8-10 mins, or till pieces have begun to brown. Place in a med. bowl, let cool, and cut into small strips. In the same skillet, melt marg. Add onion and garlic. Skim fat off top of broth and add 2 tablespoons of broth to skillet. 3. Cook for 5-6 minutes or till onion is soft, stirring frequently. 4. Add tomato sauce, remaining broth and rum to skillet and mix well. Add green pepper, reserved chicken and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 15 min or till chicken is tender and liquid has thickened. Stir in beans and heat another 2-3 mins. Place rice on large platter and top with chicken and bean mix. NOTES : It was excellent! It’s in my Keeper file. Recipe by: Shape – Jan. 1996 Posted to TNT Recipes Digest, Vol 01, Nr 935 by “John R Harmon” on Jan 13, 1998

Servings: 8 Servings
Category: Chicken
Ingredients

• 3 lb Broiler Fryer Chicken; Cut
• -Up
• 2 ts Salt
• 1 ts Dried Oregano
• 1/2 ts Ground Coriander
• 1/4 ts Pepper
• 2 c Water
• 16 oz Tomatoes, Stewed; With
• -liquid
• 1 md Onion; Chopped
• 1 Clove Garlic; Crushed
• 1 c Rice, Regular; Uncooked
• 10 oz Green Peas, Frozen
• 1 md Green Pepper; Chopped
• 1/2 c Fully Cooked Smoked Ham;
• -Cubed (about 2 ounces)
• 1/3 c Pitted Small Green Olives
• 1 tb Capers
• Grated Parmesan cheese

Directions
Place chicken in 12 inch skillet or Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add water, tomatoes, onion and garlic. Heat to boiling. Reduce heat. Cover and simmer 30 minutes. Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes. Rinse frozen peas under running cold water to separate. Drain. Add peas, green pepper, ham, olives, capers and 1 tablespoon caper liquid to chicken. Cover and simmer 5 minutes. Serve with cheese. Recipe By : Betty Cricker Regional and International Recipes Posted to MC-Recipe Digest V1 #279 Date: Mon, 04 Nov 1996 21:25:25 -0800 From: Connie Halliday NOTES : Smoked ham, capers and green olives add a slightly salty flavor to this Puerto Rican specialty that begins with a zesty sofrito of tomatoes, onion and garlic.

Servings: 4 Servings
Category: Chicken
Ingredients

• 1 ts Olive oil; divided
• 1 1/2 c Sliced onion
• 4 Garlic cloves; thinly sliced
• 2/3 c Dry white wine; divided
• 2 oz Brie or camembert cheese;
• -rind removed & cut into
• -small pieces, about 2
• -tablespoons
• 1/8 ts Salt
• 1/8 ts Pepper
• 4 Skinned boned chicken breast
• -halves; 4 ounces each
• 2 tb Minced onion
• 1 tb Chopped fresh sage; or 3/4
• -teaspoon dried rubbed sage
• 2 Garlic cloves; minced
• 10 1/2 oz Low-salt chicken broth
• Sage sprigs; optional

Directions
1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; saute 30 minutes or until golden brown. Add sliced garlic; saute 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper. 2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket. 3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. 4. Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired. Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce). CALORIES 220 (29% from fat); FAT 7.1g (sat 3.2g, mono 2.5g, poly 0.7g); PROTEIN 30.8g; CARB 7.1g; FIBER 1g; CHOL 80ml: IRON 1.6mg; SODIUM 263mg; CALC 62mg. Typos by Gail Shermeyer <4paws@netrax.net> on JUL 21, 1997 Recipe by: Cooking Light Magazine, May 1997 Posted to MC-Recipe Digest by “M. Hicks” on Feb 9, 1998

Servings: 4 Servings
Category: Chicken | Posted
Ingredients

• 4 Skinless Boneless Chicken
• -Breast Halves
• 1 lg Onion
• 2 md Zucchini
• 2 c Mushroom
• 2 tb Vegetable Oil
• 6 tb Soy Sauce
• 4 tb Butter
• Salt
• Pepper
• 2 ts Lemon Juice
• 3 ts Sesame Seeds
• 6 c Bean Sprouts
• Mustard Sauce
• Ginger Sauce

Directions
Slice chicken, onion, zucchini and mushrooms into bite-size pieces. Spread 1 tbsp oil in a large frying pan over medium high. Spread another tbsp oil in another pan over medium high heat. Begin by sauteing the sliced chicken into one of the pans. Add 1 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper to the chicken. Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Saute the vegetables as long as the chicken is cooking, being sure to stir both pan often. When the chicken has sauteed for about 2 minutes or when it appears white on all sides, slide the meat to one side of the pan, pour lemon juice on it, then add the mushrooms to the other side of the pan. Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp butter plus a dash of salt and pepper. Continue to stir both pans. After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp sesame seeds over the chicken, then mix the chicken with the mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates next to 4 even portions of the vegetables from the other pan. Pour the bean sprouts into the same pan in which you cooked the vegetables and cook over high heat. Add 2 tbsp soy sauce, 1 tbsp butter and a dash of salt and pepper. Cook the sprouts for only a minute or two, or until they have tenderized. Just before you serve the sprouts, sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the chicken and vegetables with mustard sauce and ginger sauce on the side. Recipe by: Top Secret Restaurant Recipes by Todd WIlbur Posted to MC-Recipe Digest by Meg Antczak on May 11, 1998

Servings: 4 Servings
Category: Chicken | Italian | Pasta | Poultry
Ingredients

• 4 Chicken breast halves
• -without skin, boneless
• 2 c Bread crumbs; Italian spices
• -added
• Oil; to brown breasts
• 2 Eggs; beaten
• 2 Boxes spinach; frozen and
• -chopped
• 1/2 lb Virginia Brand sliced ham;
• -thinly sliced
• 1/2 lb Swiss cheese; thinly sliced
• 8 oz Mozzarella cheese; shredded
• 1/2 cup parmesan cheese
• 2 tb Parsley; fresh or dried
• 1/2 ts Cayenne pepper (or less)
• 4 c Favorite spaghetti sauce

Directions
1. Dip chicken breasts in egg, then in bread crumbs. It helps to pat the bread crumbs onto the chicken to assure good coverage. 2. Brown chicken breasts in very hot oil until crisp brown on the outside. 3. Place thawed, drained spinach in bottom of 13″ x 9″ baking pan or dish. 4. Wrap 2 pieces of ham around each breast. 5. Put breasts on top of spinach. 6. Place slice of Swiss cheese on top of each breast. 7. Sprinkle 4 ounces of mozzarella cheese and cayenne pepper and parsley over the chicken breasts. 8. Pour spaghetti sauce over breasts, covering completely. 9. Top with the remainder of the mozzarella cheese. 10. Sprinkle with parmesan cheese. 11. Bake in 350 degree oven for approximately 1 hour. Recipe by: Candice Valenicia Posted to TNT – Prodigy’s Recipe Exchange Newsletter by “Art Guyer” on Sep 7, 1997

Servings: 4 Servings
Category: Chicken
Ingredients

• 10 1/2 oz Chicken broth, condensed
• 3 tb Lemon juice
• 1 ts Dried basil
• 1 ts Dried thyme
• 1/8 ts Pepper
• 2 lb Chicken

Directions
Mix broth, lemon juice, basil, thyme, and pepper in non-metallic dish. Add chicken. Refrigerate 30 min. Broil on rack 6″ from heat 30 min. or until no longer pink, turning and brushing often with sauce. Recipe By : Campbell’s soup From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Chicken | Main dishes | Bobbie – no | Pasta/noodl
Ingredients

• 1 lb Skinless boneless chicken
• -breast, cut up
• 1 tb Vegetable oil
• 1 cn (10 3/4 oz) condensed cream
• -of mushroom soup
• 2 1/4 c Water
• 1/2 ts Dried basil leaves; crushed
• 2 c Frozen vegetables combo;
• -(brocc, caulif,carr)
• 2 c Uncooked corkscrew pasta
• Grated Parmesan cheese

Directions
In skillet, brown chicken in hot oil. Set aside. Add soup, water, basil and vegetables. Heat to a boil. Add uncooked pasta. Cook over Medium heat 10 minutes, stirring often. The pasta cooks right in the soup: Add browned chicken. Cook 5 minutes or until pasta is done, stirring often. Serve with grated Parmesan cheese. Serves 4. MC formatting by bobbi744@sojourn.com Recipe by: Campbell’s Soup Company recipe Posted to MC-Recipe Digest V1 #783 by Roberta Banghart on Sep 16, 1997