[Table of Contents] [Complete Index]
Recipe By: Eula Kidd
| Amount | Measure | Ingredient - Preparation Method |
| 2 | chickens - cut up, skinned, salted and browned lightly in 1/4 cup oil | |
| 1 | large | green pepper - cup up |
| 1 | cup | chopped onion |
| 1 | cup | chopped mushrooms |
| 4 | cloves | garlic - chopped |
| 1 | 28oz can | tomatoes |
| 1 | 8oz can | tomato sauce |
| 1/2 | cup | red wine |
| 1 | tsp | oregano |
| 2 | pinches | dried basil leaves |
Saute onions, green pepper, mushrooms and garlic in the chicken oil. Drain well.
Put all ingredients in large pot simmer 1 1/2 hours.
Serving Ideas : Serve over rice.
Poultry IndexRecipe By: Esma Lee Smith
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | cornflake crumbs |
| 1 | .6oz env | zesty Italian salad dressing mix |
| 2 | tbsp | grated Parmesan cheese |
| 1 | tsp | dried parsley flakes |
| 6 | skinless boneless chicken breast halves | |
| 1/4 | cup | milk |
Mix first 4 ingredients in shallow bowl. Dip each chicken breast in milk, roll in crumb mixture. Place in a lightly greased 12 x 8 x 2-inch baking dish. Bake at 375 degrees for 18 minutes or until done.
Poultry IndexRecipe By: Diane Giltner
| Amount | Measure | Ingredient - Preparation Method |
| 4 | 24oz | Cornish game hens |
| 1 1/2 | cups | light rose wine |
| 1/2 | tsp | garlic powder |
| 1/2 | tsp | onion powder |
| 1/2 | tsp | celery seeds |
| 1/2 | tsp | poultry seasoning |
| 1/2 | tsp | paprika |
| 1/2 | tsp | dried whole basil |
| 1/2 | tsp | pepper |
| 1/2 | cup | light rose wine |
Remove giblets from hens. Rinse hens with cold water, and pat dry. Split each hen lengthwise using an electric knife. Place the hens, cavity side up, on a rack in a shallow roasting pan.
Pour 1 1/2 cups wine over hens in pan. Combine seasonings; sprinkle half of seasoning mixture over cavity of hens. Cover and marinate in refrigerator 2 hours. Bake, uncovered, at 350 degrees for 1 hour. Remove from oven, and turn hens breast side up. Pour ½ cup wine over hens; sprinkle with remaining seasoning mixture. Bake an additional 30 minutes, basting every 10 minutes with wine mixture in pan.
Poultry IndexRecipe By: Sally Kimberlin
| Amount | Measure | Ingredient - Preparation Method |
| 1 | tbsp | olive oil |
| 4 | skinless boneless chicken breast halves | |
| 1 | can | cream of asparagus soup |
| 1/4 | cup | milk |
| 1 | tbsp | lemon juice |
| 1/8 | tsp | black pepper |
In a skillet over medium-high heat, heat oil. Cook chicken 10 minutes or until browned. Lift out chicken and drain fat. Add soup, milk, lemon juice and pepper, stir. Heat to a boil. Return chicken to pan, cover. Cook over low heat 8 - 10 minutes, til chicken is done.
Serving Ideas : Serve along side or over bed of rice or noodles.
Poultry IndexRecipe By: Carla June Mason
| Amount | Measure | Ingredient - Preparation Method |
| 4 | large | whole chicken breasts - split |
| 1 | tsp | salt |
| 1/2 | tsp | black pepper |
| 1/2 | cup | butter |
| 1 | 12oz can | frozen orange juice concentrate - thawed |
| 1 | 12oz can | water |
| 1/3 | cup | sliced almonds - toasted |
| 1/3 | cup | dry sherry |
Season chicken with salt and pepper. In 2 large frying pans brown breasts in butter on both sides over medium heat. Transfer all chicken to one pan. Add orange juice concentrate and water . Reduce heat to low. Cover and simmer 20 minutes. Remove chicken to serving platter. Sprinkle with toasted almonds, keep warm. Cook remaining liquid in pan over high heat stirring, until consistency of heavy cream, about 5 minutes. Add sherry and stir to blend. Pour sauce over chicken.
NOTES : To toast slivered almonds sprinkle on baking sheet and lightly brown in oven at 350 degrees, stirring occasionally.
Poultry IndexOven Fried Chicken - Amish Style
Recipe By: Tom Moseley
| Amount | Measure | Ingredient - Preparation Method |
| 1/3 | cup | vegetable oil |
| 1/3 | cup | butter (2/3 stick) |
| 1 | cup | all-purpose flour |
| 1 | tsp | salt |
| 2 | tsp | black pepper |
| 2 | tsp | paprika |
| 1 | tsp | garlic salt |
| 1 | tsp | dried marjoram - optional |
| 8 - 9 | pieces | chicken |
Place the oil and butter in a shallow pan and put in a preheated 375 oven to melt. Set aside.
In a large paper sack, combine the flour and seasonings. Roll the chicken pieces in the melted oil/butter mixture. Then drop them in the sack and shake to cover. Place on a dish or wax paper.
Place chicken in the pan, bake for 45 minutes. With a spatula turn over and bake 10 minutes longer or until the top crust begins to bubble.
Poultry IndexRecipe By: Amy-Elisabeth Garner
| Amount | Measure | Ingredient - Preparation Method |
| 4 | boneless, skinless chicken breasts | |
| 8 | oz | sour cream |
| 1 | can | cream of chicken soup |
| 1/2 | box | Ritz crackers - crushed |
| 1 | tsp | poppy seeds |
| 1 | stick | butter - melted |
Cook chicken. Place in baking dish. Mix sour cream and soup, pour over chicken. Mix crushed crackers, poppy seeds and melted butter, pour over chicken. Bake uncovered in a 350 degree oven for 30 minutes.
Serving Ideas : Serve over cooked rice.
Poultry IndexRecipe By: Louise James
| Amount | Measure | Ingredient - Preparation Method |
| 16 | chicken wings - cut into pieces | |
| 1/2 | stick | butter |
| 1/2 | cup | brown sugar |
| 1/2 | cup | soy sauce |
| 1/2 | tsp | dry mustard |
| 1/4 | cup | water |
| 1/2 | tsp | crushed red pepper (hot) |
| 1/8 | tsp | 5 spice powder |
Arrange pieces one deep in roasting pan, large enough so pieces fit pretty closely. Cut up butter into pieces and scatter over wings. Combine remaining ingredients and pour over wings. Roast uncovered for 2 hours at 350 until liquid is just evaporated and chicken is glazed, basting and turning occasionally. Serve hot.
NOTES : Chinese 5 spice power can be found at any Oriental food store
Poultry Index