BEST PANCAKE MIX: In large bowl,
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
Place chicken in medium saucepan; add enough cold water to cover. Bring to a boil. Reduce heat to low; simmer 10 mins. Remove from heat. Let stand 30 mins; drain.
Cut chicken into 3/4-inch pieces. Combine in medium bowl with mayonnaise and parsley. Season to taste.
Spread bread with butter. Sandwich chicken mixture between bread slices. Cut sandwiches into triangles.
n a bowl. Many Vietnamese Chicken recipes usually require a short
Stew the chicken until done.
Skin, debone and chop into small pieces.
Finely dice the apple, onion and celery.
Add the diced ingredients to the chicken, along with the pineapple in juice. Mix in the mayonnaise (adding a little more, if necessary).
Salt and pepper to taste.
(Nuts and raisins are optional additions.) Best if made the night before.
Serves 8 to 10.
Mix all ingredients except chicken in saucepan and simmer 15 minutes.
Place chicken pieces in 9 x 13 inch pan, skin side up.
Salt and pepper.
Pour sauce mixture over chicken.
Bake about 1 1/2 hours in 350\u00b0 preheated oven, uncovered.
Do not stir or turn chicken.
Chicken will be brown.
Serve with pasta or rice or polenta.
While chicken is cooking, cut up fresh vegetables into small pieces.
If using broth from Swanson's canned broth, then you can place veggies and spices in immediately.
Be sure to have chicken in very small pieces, also.
Put noodles in and simmer for 1 hour.
Boil the chicken in water with the next 4 ingredients.
Remove the chicken from the broth; strain out the vegetables and set aside.
Cool the chicken. Skin and bone chicken and chop it into chunks making sure there is no skin or gristle in the meat.
Mix in the reserved cooked vegetables and all the other ingredients.
Serve on individual lettuce leaves and garnish with a dab of mayo and olive slices.
This can also be used as a great sandwich spread.
tirring occasionally.
Add chopped chicken and a little cold water
ll the skin from the chicken and rinse. Cut up at
Place the chicken strips side by side in
hite and then cut chicken into small pieces.
Heat
Place the chicken in a large stock pot,
Put whole chicken in 3 1/2 quart water in large Dutch oven. Put bay leaf, ham bone, chicken cubes, onion and parsley.
Cook about 45 minutes.
Take whole chicken out of water and remove bones.
Put all chicken back in pot.
Add remaining ingredients and cook on low 1 1/2 hours.
Serve with cornbread.
Cook chicken until tender and remove meat from the bone. Reserve broth.
Cut chicken into small pieces and put in a 13 x 9 x 2-inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.
Cook chicken until real tender.
Remove from bones and save broth.
Cut chicken into bite size pieces and put in 3-quart oblong baking dish.
Put soup and broth in pot and bring to a boil.
In bowl, combine melted margarine, pepper, flour and buttermilk.
Mix real well into a real good batter.
Pour broth over chicken.
Spoon batter over top and spread over chicken.
Bake at 400\u00b0 to 425\u00b0 for 25 to 30 minutes (uncovered) until brown.
utter in skillet and brown chicken on all sides.
Remove