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
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 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
Smothered Chicken
Jeanette Price VaughanFamily Treasures Cut up 1 large frying chicken. Combine 1 cup flour, 1 tsp salt and pepper to taste. Heat about 1 inch of Wesson oil in large skillet. Cook all chicken pieces in flour mixture and brown in skillet, no need to cook it done. When brown, drain all grease or oil … Continue reading Smothered Chicken
Easy Chicken Kiev
Lovie Price FombyFamily Treasures 2 chicken breasts, split2/3 cup margarine1/2 cup seasoned bread crumbs1 tsp crushed basil leaves1 tsp crushed oregano1/4 tsp salt1/2 tsp garlic1/4 cup chicken broth1/4 cup chopped parsley2 Tbsp grated Parmesan cheese1/4 cup chopped green onions Preheat oven to 350 degrees. Melt margarine. Combine crumbs, Parmesan cheese, basil oregano, salt, and garlic … Continue reading Easy Chicken Kiev
Hawaiian Rice
Zoe HartFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large bell pepper, chopped1 or 2 cloves garlic2 Tbsp cooking oil2 cans cream of mushroom soup1 (13 oz) can pineapple chunks, drained2 tsp soy sauce1 cup chicken broth1 (3 lb) chicken4 cup rice, cooked Boil and bone chicken. Reserve broth. Sauté pepper and garlic in oil. … Continue reading Hawaiian Rice
Chicken Stir Fry
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 oz boneless and skinless chicken breasts, cut into bite-sized pieces14 oz package VIP mandarin stir-fry vegetables1 box Uncle Ben's Minute wild riceNon-stick cooking spray Cook chicken in non-stick skillet that has been sprayed with spray on medium-high heat until no longer pink and tender. Add vegetables and … Continue reading Chicken Stir Fry
Chicken Creole
Lorraine OdomFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs. chicken, cooked and deboned1 onion, chopped2 bell peppers, chopped4 stalks celery, chopped1 can Rotel® tomatoes, diced with green chilies2 cans tomato soup2 cloves garlic1 bay leaf Sauté chopped vegetables in small amount of oil. Add to this everything except the chicken. Add 2 soup cans … Continue reading Chicken Creole
Easy Cassoulet
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 oz skinless, boneless chicken breasts 2 medium carrots, cut into 1/2 inch pieces1 medium red or green sweet pepper, cut into 1/2 inch pieces1 cup onion, chopped3 cloves garlic, minced2 (15 oz) cans white kidney beans or great northern beans, rinsed and drained1 (14 1/2 oz) can … Continue reading Easy Cassoulet
Pineapple Chicken Stir-Fry
Essie Andrews, FHS 2 whole large chicken breasts, skinned and boned3 Tbsp soy sauce1 Tbsp sherry1/2 tsp ground ginger3 Tbsp oil3 celery stalks, sliced2 red peppers, cut into strips2 onions, quartered1 (20 oz) can chunk pineapple in syrup2 Tbsp vinegar1/4 tsp salt1/4 cup water1 Tbsp cornstarch About 30 minutes before serving: Cut each chicken breast … Continue reading Pineapple Chicken Stir-Fry
Shiloh To Canaan Kitchen 