Recipes

POULTRY

| Crepes Supreme | Chicken Tetrazzini | Easy Chicken | Spiced Moroccan Chicken with Onions and Prunes | Chicken Almondine | Chicken Casserole | Fried Chicken | Roast Turkey | Turkey Dressing | Chicken Loaf |

CREPES SUPREME

(Carolyn Frailey Stewart)

INGREDIENTS

Crèpes
  • 1 ½ c instant dissolving flour
  • 1 c cold water
  • 1 c cold milk
  • 4 ½ T melted butter
  • ½ t salt
  • 4 eggs
Filling
  • ¾ c grated Parmesan cheese
  • 3 ½ c medium cream sauce
    • ½ c butter
    • ½ c instant flour
    • 3 ½ c milk
    • 1 ½ t salt
  • 2 c diced cooked chicken
  • 3 T butter
  • 1 c chopped celery (few leaves, too)
  • 1 T minced green pepper
  • 1 c Grand Marnier (optional)

INSTRUCTIONS

Make crèpes – whirl in blender. Can be used immediately. To make filling, blend cheese and 1 c cream sauce. Set aside. Melt butter. Add chicken, green pepper, celery, and heat until very hot. Add Grand Marnier. Simmer until partly reduced. Add remaining sauce. Place 2 T stuffing on each crèpe. Roll. Put in buttered flat dish. Top with cheese sauce. Bake at 300 degrees for 10 minutes, or until hot.

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CHICKEN TETRAZZINI

 

INGREDIENTS

  • 1 chicken (3 – 4 lbs)
  • l lb fresh mushrooms ( or ¾ lb canned)
  • ¼ c oleo
  • 1 T lemon juice
  • ½ t salt
  • ½ t grated onion
  • 8 oz spaghetti
  • 1/3 c dry, white wine or sherry
  • 4 oz jar pimento
  • ½ c chopped green pepper
  • ½ c grated Parmesan cheese
Sauce
  • 3 T oleo
  • 4 T flour
  • ½ t salt
  • ¼ t pepper
  • ¼ t nutmeg
  • 2 c chicken broth
  • 1 c heavy cream

INSTRUCTIONS

Cook chicken until tender (45 – 60 minutes) and cool in broth. Bone chicken and cut in large pieces. Cook mushrooms in butter 5 minutes. Add lemon juice, salt, onion. Cook spaghetti and drain well. Mix with mushrooms and chicken. Make sauce: melt oleo, add flour, cook 2 minutes. Add broth, cream, seasonings. Cook until thick. Add wine, pimento, and green pepper. Mix all together. Put in greased casserole. Top with Parmesan cheese. Bake at 375 degrees for 30 minutes.

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EASY CHICKEN

(from Lillian Shumway)

INGREDIENTS

  • 3 oz dried, chipped beef
  • 8 boned and skinned chicken breasts
  • 1 c sour cream
  • 2 cans cream of mushroom soup
  • paprika

INSTRUCTIONS

3 oz dried, chipped beef, crumbled over 9” x 9” dish. Place 8 boned and skinned chicken breasts on chipped beef. Mix 1 c sour cream and 2 cans cream of mushroom soup. Pour on top of chicken. Sprinkle with paprika. Bake 1 ½ hour at 275 degrees.

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SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES

 

INGREDIENTS

  • 4 skinless boneless chicken breast halves
  • 2 T olive oil
  • 1 ¾ c chopped onions
  • 1T flour
  • 2 large garlic cloves, chopped
  • 1 t ground ginger
  • 1 t ground cinnamon
  • 1 t ground cumin
  • 2 c low-salt chicken broth
  • 1 c pitted prunes
  • 3 T fresh lemon juice
  • 2 T honey
  • chopped fresh cilantro

INSTRUCTIONS

Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken: sauté until brown and just cooked through, about 4 minutes per side. Transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper. Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

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CHICKEN ALMONDINE

 

INGREDIENTS

  • 4 chicken breasts
  • ½ T soy sauce
  • 1 T wine
  • 1 t salt
  • 1 egg white
  • ½ T corn starch
  • 2 green peppers, diced in ½” pieces
  • 3 green onions, cut fine
  • 2 oz toasted almonds

INSTRUCTIONS

With chicken breasts, cut off skin and cut from bones; cut in ½” pieces. Place chicken for one hour in the soy sauce, wine, salt, egg white, and corn starch marinade. Put 2 T oil in skillet. Fry chicken for about 3 minutes. Take out of pan. Put in ½ t salt, 2 T oil, green peppers and onions. Cook a couple of minutes. Add chicken and almonds. Toss together. Serve.

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CHICKEN CASSEROLE

(from Betty Berg)

INGREDIENTS

  • 2 or 3 small cans chicken
  • 2 oz jar pimento
  • 4 oz jar sliced mushrooms
  • 3 hard boiled eggs, sliced
  • 1 t diced onion
  • 1 c celery, sliced fine
  • ½ c almonds
Sauce
  • 1 can cream of mushroom soup
  • ¾ c salad dressing
  • 1 t lemon juice
  • ½ t salt

INSTRUCTIONS

Mix chicken with other ingredients, then add the mushroom sauce. Mix all together. Top with 2 c crushed potato chips. Bake at 350 degrees for ½ hour.

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FRIED CHICKEN

(from Nola Getter)

INGREDIENTS

  • chicken
  • melted oleo
  • crushed potato chips

INSTRUCTIONS

Cut up chicken and season. Roll them in melted oleo, then in crushed potato chips (or other crumbs). Put in ungreased skillet. No cover. Bake at 350 degrees for 1 hour

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ROAST TURKEY

 

INGREDIENTS

  • turkey, 8 – 12 pounds

INSTRUCTIONS

Rinse inside turkey; pat dry with paper towels. Rub large cavity with salt. Truss the turkey so that the wings are bent behind the back and the legs are close to the body. Tie the leg bones together. Grease the skin thoroughly. Place turkey breast side up on a rack in a shallow roasting pan. Insert thermometer in the center of inside thigh muscle adjoining the cavity. Cover with aluminum foil. Roast at 325 degrees. If turkey is 8 – 12 pounds, it will take 4 – 4 ½ hours. Doneness test: 195 degrees. When done, remove from pan to make gravy. Let stand 20 minutes to firm before carving.

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TURKEY DRESSING

(from Nola Getter)

INGREDIENTS

  • 1 box Jiffy corn bread mix
  • 6 slices whole wheat bread
  • 1 ½ c celery, diced
  • 1 c onions, diced
  • 3 or 4 eggs, hard boiled, diced
  • ½ t pepper
  • ½ t salt
  • 1 ½ t sage
  • chicken broth

INSTRUCTIONS

Bake one recipe of Jiffy corn bread. Cool. Crumble corn bread, add 6 slices whole wheat bread, cut in small cubes. Add rest of ingredients. Add sufficient chicken broth to make the dressing the right consistency. Put in buttered casserole. Bake at 350 degrees about 30 minutes.

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CHICKEN LOAF

(from Nola Getter)

INGREDIENTS

  • 4 – 5 lb chicken
  • 1 c cooked rice
  • 4 eggs, beaten together
  • 4 oz pimento
  • 2 c chicken broth
  • 1 t salt
  • ¼ t pepper
Mushroom Sauce
  • ¼ c butter
  • 1/3 c flour
  • 2 c chicken broth
  • 4 oz can mushrooms, including liquor
  • ¼ c cream
  • 1/8 t paprika
  • 1 t lemon juice
  • 1 T chopped parsley

INSTRUCTIONS

Stew chicken. Take chicken off bones and cut in ½” pieces. Cook rice. Add to other ingredients. Put in greased 9” x 9” dish. Bake at 300 degree for about one hour. This slices better if made the day before. Place in refrigerator overnight. Make mushroom sauce. Serve on heated chicken loaf.

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