You are here: Home / chicken EASTER SALAD Serves 6 2 Tbsp unflavored gelatin3 ½ C chicken stock (can use stock from cooking chicken below)Salt, pepperHard-cooked eggs, sliced1 pimento, cut into attractive shapesSliced cooked chicken, skin and bones removed, white and dark meat kept separateTomato aspic, chopped (one simple recipe below, or search your cookbooks)Watercress, choppedMayonnaiseOlives, chopped Soften gelatin in ½
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OVEN MEAL OF CHICKEN CASSEROLE, SPINACH LOAF, AND BROWN BETTY Serves 4 Preheat oven to 350˚. Prepare all dishes and bake 40-50 minutes. CHICKEN BROCCOLI CASSEROLE 10 ½ oz can cream of chicken soup½ C mayonnaise½ tsp lemon juice¼ tsp curry powder10 oz box frozen broccoli, thawed2 C cooked sliced chicken1 C bread cubes, toasted¼
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This sounds good, though I don’t think we’ve ever had it! OVEN MEAL OF CHICKEN, RICE, TOMATO CUPS, AND APPLE PIE Serves 12, but easily divided into thirds or half Preheat oven to 325˚. Prepare all dishes and bake together 1 hour. CHICKEN IN CREAM 3 3 lb frying chickens, cut into serving pieces, or
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I made the best soup yesterday, completely winging it. Started with a pot of cold water to which I added a good sized onion, quartered, rinsed but not peeled–the way the Frugal Gourmet does it–about four bay leaves, at least a tablespoon of white pepper corns, another of dried rosemary leaves, and about a half
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This sounds good. Looks like 30 minutes of less right before supper to finish up the orzo. GREEK CHICKEN AND ORZO Serves 4 1 ½ lbs chicken breast halves, skinned and cut into 4 serving-sized pieces2 Tbsp oil1 medium fennel bulb, cut into ½ inch pieces (about 2 C)1 medium onion, cut into wedges2 cloves
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This strikes me as a marvelous recipe for when you want to do something a little special but really don’t have the time. Maybe family or friends visiting and you want to be out and about all day. Or cut it in half for a nice dinner for two. Sounds refreshing, too. Maybe served with
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We had this once. I was good! “A Pretty and Pleasing Party Dish” —Marie Roberson Hamm, The Crockery Cookbook (1975) CHICKEN VERONIQUE II Makes 4 to 6 servings 3-lb broiler-fryer chicken, cut up, sprinkled with seasoned salt, seasoned pepper, and paprika to taste2 Tbsp butter10¾-oz can condensed cream of chicken soup1/3 C dry white wine1
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This does sound good! “My husband and I love this yummy dish! It’s s breeze to prepare in the slow cooker, and it tastes just like a meal you’d have at your favorite Indian or Thai restaurant.”—Andi Kaufmann, Beaver Creek, OR, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012) COCONUT CURRY CHICKEN Makes:
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“This easy entrée is just five ingredients away! Sweet oranges and apricots blend perfectly with zippy salsa in this dish. Adjust the heat to your liking with mild, medium or hot salsa.”—LaDonna Reed, Ponca City, OK, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012) “If desired, thicken pan juices.” APRICOT-ORANGE SALSA CHICKEN Makes:
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From The Frugal Gourmet Cooks Italian: New and Old Worlds, Simplified for the American Kitchen, by Jeff Smith and Craig Wollam (1993) This dish is from Bologna. Modena, the home of balsamic vinegar, and Bologna, come up with the most wonderful uses for the balsamic condiment. This recipe is very close to one that we
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As Mr. Big Food is wont to comment from time to time, some of these old souls–good cooks though they may be–are not the best communicators. “Church of the Nativity Specialty”—Mrs. Bob Burnwell, Greenwood, Miss., Bayou Cuisine: Its Tradition and Transition (1970) COLD NEW ORLEANS CHICKEN SPAGHETTI FIRST MAKE FRENCH DRESSING AS FOLLOWS: “Use a
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I would happily sit down at a table and enjoy this with whatever salad or sides you’d want to put in front of me. And perhaps in my younger days I might have attempted this. But no longer. Be sure to take pictures and send them along if you make this! Slice at the table
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Classic. Excellent for a picnic as they can be prepared the night before. —Mrs. John N. Roe, Jacksonville, Florida, Bayou Cuisine: Its Tradition and Transition (1970) COLD ROAST CHICKEN Serves 6 (generously!) 3 3-lb chickens, “whole”Salt, pepper, to taste3 small onions1½ bay leaves3 pinch thyme, crumbled½ C (1 stick) butter3 stalks celery, chopped coarse3 carrots,
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A whole meal. This looks great! I would probably string this out over two days. I’d cook the chicken and the pasta, and make the dressing the day before. For the pasta, instead of water I’d use the seasoned chicken broth. Pull the chicken off the bone, make the Salad Dressing with garlic, and put
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I was looking at the soup recipe, guessing the chicken flavor just comes through since there’s no chicken called for. I think you could boil the chicken for the loaf and use the stock for the soup, making sure you’ve got enough stock for the quart the soup calls for, plus 2C reduced stock for
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This parenthetical cracked me up: “(stock can be used in another dish or frozen)”. We still have carrot top stock from last year in the deep freezer. Not to mention a bit of chicken stock. And if I recall, some goose stock from the Christmas goose, too. You can never have too much stock. CHICKEN
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Good grief. This has been sitting in my drafts folder for six months. Sorry about that! Still in Connecticut, Clementine is now in Simsbury. It’s pink! She tells a wonderful tale about this dinner party. Don’t miss it! And when the dish was ready—the rich brown of the baked chickens contrasting so pleasantly with the
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More Hungarian food prompted by the passage in Budapest. I love Hungarian food! HUNGARIAN CHICKEN PAPRIKASH AND DUMPLINGS Serves 8 CHICKEN 3 Tbsp shortening or butter 1 C onion, diced 3 lb chicken, cut up, or 3 lb chicken thighs 2 tsp paprika 2 Hungarian peppers, chopped OR ½ bell pepper, chopped 1 Tbsp salt
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Sunday was an ugly day. Dreary, cold, windy, grey. Sunday Supper was fantastic! “The Head Chef of Gourmet Alley, who is a garlic grower himself, has his own version of Forty-Clove Chicken which all who have tasted say is fantastic. Don’t be timid. To enjoy this dish fully, pull out a hot, juicy garlic clove,
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This sound pretty danged good. Nice salad and a roll… CHICKEN VELVET SOUP I Serves 4 6 Tbsp butter1/3 C flour½ C milk½ C light cream or half and half3 C chicken stock 1 C cooked chicken, chopped fineDash pepperSnipped parsley, chopped pimento (drained if canned), for garnish Melt butter in saucepan, blend in flour
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