PoultryLooking at Cooking and Garden Jobs with Mildred Swift The Rev. James R. Cain Filling 1 hen (3 1/2 to 4 pounds) 2 cloves garlic 2 tablespoons chill powder (or more) chicken broth Steam hen, cool, remove from bone, and put through medium blade of your food chopper. Grind garlic with the chicken. Add the … Continue reading Chicken Hot Tamales
Chicken and Poultry
Sherry Chicken
4 chicken breasts 3/4 cup dairy sour cream 1/2 cup sherry 1 can cream of celery soup Brown breasts in hot fat. Place in shallow casserole. Season chicken and flour well before browning. Mix other ingredients and pour over chicken breasts. Bake in 375 degree oven until chicken is done. 4 servings.
Sauterne Chicken
1 fryer cut up and browned in pot. Pour over this: 1 can cream of mushroom soup 1 onion, sliced very thin 1 teaspoon oregano 1 teaspoon salt pepper 3/4 cup sauterne Pour sauterne over all ingredients in casserole. Bake at 357 degrees covered for 30 minutes. Remove cover, turn temperature to 400 degrees and … Continue reading Sauterne Chicken
Chicken Casserole
PoultryLooking at Cooking and Garden Jobs with Mildred Swift Elizabeth Abbington 3 cups large chicken piece (cooked) 1 No 303 can French style green beans 1 small can English peas 1 can cream of chicken soup 2 cups bread crumbs Place in greased 2 quart casserole in layers, making last layer bread crumbs. Bake in … Continue reading Chicken Casserole
Chicken Croquettes
PoultryLooking at Cooking and Garden Jobs with Mildred Swift 1/2 cup mayonnaise 1/2 teaspoon salt pepper 1 teaspoon grated onion. 1 tablespoon minced parsley 1 cup teaspoon lemon juice 2 tablespoons water 2 table cups finely chopped cooked chicken 1 cup fine bread crumbs more crumbs for coating 1 teaspoon worcestearshire sauce Combine mayonnaise and … Continue reading Chicken Croquettes
The Stewing Chicken
PoultryLooking at Cooking and Garden Jobs with Mildred Swift Stewing chicken or hen is the foundations of a great variety of dishes - noodles, macaroni, rice, salads, loaves, pies, sandwiches, croquettes, casseroles, soups, and creamed and scalloped dishes. The chicken broth and fat contribute additional flavor to chicken dishes. Good cooks know the value of … Continue reading The Stewing Chicken
Barbecued Turkey
Poultry Looking at Cooking and Garden Jobs with Mildred Swift We have never been successful in barbecuing a turkey that weighed over 8 pounds, unless we started the bird cooking in early morning and served late in the evening. Six to eight pounds is the ideal weight. Thaw the bird. Place in on the rod … Continue reading Barbecued Turkey
Chicken Gumbo
Miss Estelle FournetLooking at Cooking with Mildred Swift 1 hen cut into serving pieces5 tablespoons flour5 tablespoons shortening1 cup each of the following: onion, celery, green bell pepper1 clove garlicA few bay leavesSalt, pepper, and cayenne to tasteFile to taste4 quarts water Make a roux by slowly browning the flour in the fat. This is … Continue reading Chicken Gumbo
Okra Gumbo
Miss Estelle Fournet Looking at Cooking with Mildred Swift 1 chicken weighing 4 to 5 pounds (old fowl may be used)1 cup chopped onions1 pint canned tomatoes6 tablespoons shortening2 bay leaves1 tablespoon clove1/2 teaspoons thyme2 tablespoons salt (or salt to taste)4 quarts boiling water2 quarts sliced okra1/2 cup chopped celery Clean and cut the chicken … Continue reading Okra Gumbo
Hot Chicken Salad
Reba Price Fisher Family Treasures 1 chicken, cooked and cut3 chopped boiled eggs1 can cream of chicken soup2 cup cooked rice, cook in chicken broth2 cup crushed potato chips3/4 cup mayonnaise mixed with 1/2 cup water2 Tbsp grated onionsalt to tastepepper to taste Mix all except potato chips. Let this get good and hot, put … Continue reading Hot Chicken Salad
Shiloh To Canaan Kitchen 