Buffalo Style Chicken Wings
Split wings at joints and discard tips; pat dry. Deep fry at 400 degrees for 12 minutes or until completely cooked and crispy; drain.
Mix hot sauce and butter. Dip wings in sauce and coat completely. Serve with celery and Blue Cheese dip.
You can bake the wings rather than frying them. Place a rack on bottom of a shallow roasting pan, place wings on rack. Bake at 425 degrees for 1 hour, turning halfway through cooking time.
2 cups vinegar
1/2 cup plus 2 T shortening
1/2 cup butter
3 T black pepper
2 T red pepper
1 1/2 T salt
8 chicken breast halves
Soak hickory chips in water for 1 to 24 hours. Combine first 6 ingredients in a saucepan; bring to boil and cook until shortening and butter melt. Remove from heat. Prepare charcoal fire in grill; let burn for 15 to 20 minutes. Cover coals with soaked hickory chips. Coat chicken breast halves with sauce. Grill chicken over medium coals 45 to 55 minutes, turning and basting every 10 minutes. (Refrigerate any leftover sauce to use with other meats.) 8 servings.
In large heavy skillet, cook and stir onion in margarine until tender. Stir in flour and salt; blend until smooth.
Add chicken broth, water and hot pepper sauce. Cook, stirring constantly, until thickened. Stir in chicken, mixed vegetables and sour cream, simmer over low heat until thoroughly heated.
Separate dough into 5 biscits; cut each biscuit in half. Place the halves on top of hot mixture. Simmer uncovered 10 minutes. Cover and simmer over low heat 15 to 20 minutes or until biscuits are not doughy. Garnish with chopped parsley and paprika, if desired. 5 Servings.
2 whole chicken legs and 2 whole chicken breasts
1/2 cup flour
1/3 cup salad oil or shortning
1 t salt
1/4 t pepper
1 can (1 lb, 4 oz) sliced pineapple
1 cup sugar
2 T cornstarch
3/4 cup cider vinegar
1 T soy sauce
1/4 t ginger
1 chicken bouillon cube
1 large green pepper, cut crosswise in 1/4" circles
Wash chicken; pat dry with paper towels. Coat chicken with flour. Heat oil in a large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper. Preheat oven to 350 degrees.
To make sauce, drain pineapple, pouring syrup into 2-cup measure. Add enough water to make 1 1/4 cups. In a medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered 30 minutes. Add pineapples slices and green pepper. Bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice. Makes 4 servings.
1 lb chicken breast, boned and sliced thin
2 T soy sauce
1 T cornstarch
4 T oil
1/2 t salt
1 small chopped onion
1/2 lb mushrooms, trimmed and sliced
1 small cabbage head, shredded
1 t sugar
2 cups cashews
1 t cornstarch
1/4 cup soy sauce
3 oz chinese noodles
Place chicken, 2 T soy sauce and 1 T cornstarch in a bowl; let stand for 15 minutes. Heat 2 T oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft. Remove from pan. Add 2 T oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 t cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving. Makes 4 to 6 servings.
Melt the butter in a deep skillet or saucepan. Add the flour, salt, pepper, and celery leaves. Stir until well-blended.
Add the milk and broth, and bring to a boil. Boil for 5 minutes, stirring frequently. Add the chicken and heat it through. Serve over biscuits.
Makes 4 - 6 servings.
3 cups chicken, cooked and cut up
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans chow mein noodles
1 cup celery, chopped
1 cup onion, chopped
Mix all together except 1 can chow mein noodles. Put in 9 X 13" dish and spread remaining noodles on top. Bake 1 hour at 350°.
1 cup chopped onion
1/2 cup chopped celery
3/4 cup chopped carrot
1 cup chopped potatoes
1/2 cup corn
1/3 cup melted butter or margarine
1/2 cup all purpose flour
2 cups chicken broth
1 cup half and half
1 t salt
1/4 t pepper
4 cups chopped chicken
Saute onion and vegetables in butter for 10 minutes. Add flour to sauteed mixture, stirring well; cook 1 minute, stirring constantly. Combine broth and half and half. Gradually stir in broth mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chicken, stirring well.
Pour chicken mixture into a shallow 2 qt. casserole. Top with pastry; cut slits to allow steam to escape. Decorate with pastry cutouts if desired. Bake at 400 degrees for 40 mnutes or until crust is golden brown. Garnish with parsly, if desired. Yield: 6 servings.
1 cup all purpose flour
1/2 t salt
1/3 cup plus 1 T shortening
2 to 3 T cold water
Combine flour and salt in bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape into a ball; chill. Roll pastry to fit casserole dish. Yield: pastry for 9" pie.
1 cup rice
1 can cream of celery
1 can cream of mushroom
1/2 can water
1 chicken, cut into pieces
Mix above ingredients except chicken and put in pan. Place salt and peppered chicken on top of this. Bake at 350° for 1 hour.
2 - 2 1/2 lbs chickens
4 T butter
4 T flour
1 cup milk
1/4 t pepper
1/2 t salt
1/2 t garlic powder
2 cups caned tomatoes, chopped
1 - 4 oz can green chilis (mild or hot, to taste), chopped
1 large onion, chopped
1 large bell pepper, chopped
12 corn tortillas
2 cups grated cheddar cheese
Place chickens in a large pot and cover with water. Bring to a boil, then reduce heat to simmer for 45 to 60 minutes, or until chickens are tender. Allow to cool. Skin and bone chicken and pull into bite-size pieces. Reserve stock. Make the cream sauce by melting the butter in a saucepan over low heat. Stir in the flour and blend until smooth. Stir in 1 cup of the reserved stock and the milk gradually, stirring constantly, until mixture is thick and smooth. Remove from heat and season with salt and pepper. Now stir in the garlic powder, tomatoes and green chilis, onion and bell pepper. Bring the remaining stock to a boil and carefully dip each tortilla in to soften. Cut tortillas into 2" strips. To assemble, cover the bottom of a 9 X 13" pan with 1/3 of the tortilla strips. Layer half the chicken over the tortillas, and top with half the cream sauce mixture. Add 1 cup of the cheese, then another layer of tortillas, chicken, sauce and tortillas. Sprinkle with remaining cheese on top and bake 30 to 40 minutes at 350° or until sauce is bubbly and cheese has melted. Serves 8 to 10. (You can make it more simply by substituting 2 cans of cream of mushroom or cream of chicken soup for the cream sauce in the recipe.)
4 Chicken breasts (boneless, skinless), about 6 ounces each br>1 Tablespoon Butter
1 small onion, minced
1/2 teaspoon Garlic, minced
1/2 cup Chicken broth
1 1/2 teaspoons Parsley, chopped
1/4 teaspoon Basil (dry)
1/8 teaspoon Coriander (dry)
1/2 cup Walnuts
Salt and pepper to taste
Place the walnuts in a food processor and run until ground.
Set aside. Melt the butter in a medium saucepan. Add the
onion and garlic. Cook until soft (Do Not Brown). Add the
broth, herbs, and walnuts. Bring to a boil. Reduce the heat
and simmer until slightly thickened. Grill the chicken
while the sauce reduces. Serve the chicken with the warm
sauce ladled on top. Serves 4.
1 cup Kikko Man Soy Sauce
1/2 cup granulated sugar
chopped garlic cloves
Marinate chicken all day. Bake at 350 degrees for 1 hour.
In skillet, combine all ingredients except chicken. Cook over medium heat 3 - 4 minutes. Add chicken. Simmer 30 minutes or until tender.
In a shallow dish, combine the molasses, mustard, vinegar, and thyme. Rub the chicken breasts with the canola oil on both sides and lightly salt and pepper. Then, add the chicken to the marinade, reserving some for basting, and coat both sides of the breasts. Let stand in the fridge for about 2 hours.
Over a medium-hot BBQ fire, oil the grill rack. Then, grill the chicken breasts, turning once, until the meat is cooked throughout. Baste with the reserved marinade to keep them from drying out. Makes 4 servings.
Mix together the eggs and milk. Season the flour with salt and pepper. Dip the chicken first in the flour, then the egg/milk mix and finally in the almonds. Heat the oil in a skillet over medium flame. Add the chicken and cook until
browned on both sides (about 5-7 minutes). Serve with a side of warm barbecue sauce for dipping. Serves 4.
In a medium bowl, beat the eggs with water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, then coat well in the flour mixture. Heat the oil to 350° in a deep pot. Do not fill the pot more than 1/2 full of oil. Fry the chicken in the shortening until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
1 cup salt
1/4 cup pepper
1/4 cup garlic powder
Mix ingredients and store in an air-tight container for up to 6 months.
2 1/2 lb chicken, cut up
2 eggs, beaten
Dip chicken in eggs, then in flour. Sprinkle with garlic. Brown in oil.
1 1/2 cup catsup
1 1/2 cup sugar
1/2 t salt
1 t accent
1 t soy sauce
1 can chunk pineapple
1/4 cup vinegar
Mix together and heat catsup, sugar, salt, accent, soy sauce, pineapple and vinegar. Pour over browned chicken. Cover with aluminum foil. Bake 400 degrees for 30 minutes.
4 cups chopped, cooked chicken
2 cups sliced celery
2 cups croutons
2 cups (8 oz) shredded swiss cheese
1 cup Miracle Whip
1/2 cup milk
1/4 cup chopped onion
1 t salt
1/8 t pepper
1/4 cup chopped walnuts, toasted
Heat oven to 350°. Mix all ingredients except walnuts. Spoon into 2 qt casserole; sprinkle with walnuts. Bake 40 minutes or until thoroughly heated. Makes 6 servings.
Combine Crisco Oil, soy sauce, honey, vinegar, garlic, ginger and pepper in heavy resealable plastic bag or mixing bowl. Rinse chicken. Pat dry. Add chicken breasts. Marinate 30 minutes, or longer, if desired. Heat broiler. Line broiler pan with heavy duty aluminum foil. Remove chicken from marinade. Place on broiler rack. Pour marinade into small saucepan. Heat on high heat. Boil until liquid is reduced by one-half. Brush chicken with reduced marinade. Broil 5 minutes about 6 inches from heat. Turn chicken with tongs. Brush second side with reduced marinade. Broil 4 to 5 minutes, or until chicken is no longer pink in center. Cut chicken into 1/2-inch slices. Drizzle slices with reduced marinade. Serve immediately. Note: The chicken can marinate overnight if refrigerated. Serves 4.
1/4 cup flour
1/4 t pepper
4 skinless, boneless chicken breast halves (about 1 lb.) (flatten chicken to even thickness using palm of hand or meat mallet.
2 T vegetable oil
1 can (11 oz.) Campbell's condensed zesty tomato soup
1/2 cup water
On waxed paper, mix flour and pepper. Coat chicken lightly with flour mixture.
In 10" skillet over medium-high heat, in hot oil, cook chicken until browned on both sides; push chicken to one side.
Add soup and water, stirring to loosen browned bits. Reduce heat to low. Cover and simmer 10 minutes or until chicken is fork-tender. Serves 4.
6 medium potatoes, pared and quartered
6 carrots, pared and quartered
1 small onion, chopped
1/4 cup chopped green pepper
6 T butter
1 can cream of chicken soup
3 cups diced cooked turkey
1 1/2 cups flour
2 t baking powder
1/2 t salt
Cook potatoes and carrots in boiling, salted water in large saucepan for 15 to 20 minutes. Drain, reserve 1 cup liquid. Saute onion and green pepper in 2 T butter in medium saucepan until soft; stir in soup and reserved liquid. Spoon vegetables and turkey into 8 cup casserole; pour onion sauce over top. Bake in 425° oven for 15 minutes. Sift flour, baking powder and salt into bowl; cut in remaining 1/4 cup butter. Add 1/2 cup milk all at once; stir. Knead lightly on floured surface; roll out to 1/2" thickness. Cut with 2" biscuit cutter; brush tops with milk. Arrange biscuits on turkey mixture; bake for 15 minutes.
Cook the onion, celery, and pepper in butter until soft.
Add the remaining ingredients, except the turkey, and cook for 5 minutes.
Add the turkey and cook for another 5-7 minutes or until heated thoroughly. Serve hot. Makes 6 to 8 servings.
3 medium diced onions
1/2 button garlic minced
1/2 bunch celery
6 oz. can or fresh quartered mushrooms
1 can pimentos
Green and red peppers, cooked in 1 T maragarine for 1/2 hour
One 7 0z. pkg spaghetti, cooked in chicken broth
4 cups of boned turkey
Mix above with boned turkey cut in pieces and spaghetti. Add 1 can tomato soup, 1 28 oz. canned tomatoes, cut up, and some parsley or 1 10 oz. can Rotel Tomatoes with Green Chiles. Put in large greased baking dish and cover with 1 lb. grated American cheese. Bake 45 minutes at 375 degrees.
1 lb fresh mushrooms, sliced (about 4 cups)
1 cup chopped celery
3/4 cup chopped onion
1/2 cup margarine or butter
4 t Wyler's Chicken Flavor Instant Boullion or 4 chicken flavor boullion cubes
1 2/3 cups water
1 lb bulk sausage, browned and drained
1 - 16 oz pkg corn bread stuffing mix
1 1/2 t poultry seasoning
In large skillet, cook mushrooms, celery and onion in margarine until tender. Add water and boullion; cook until boullion dissolves. In large bowl toss vegetables, sausage and stuffing mix with a fork just until moistened. Place in 2 qt baking dish and bake at 350@ for 25 to 30 minutes.