alad sandwich.
Drain the chicken broth into a small freezer
Mix all ingredients together and make into a ball.
Can roll in chopped nuts (optional).
Chill.
Serve with crackers.
nion and set aside.
Chicken Wings: Discard the milk and
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
oom temperature while making the chicken balls or you may cool
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
Smoke the chicken (see related recipe) and cool to room temperature.
Skin and trim the chicken breasts.
Pound out until thin. Grate the cheeses and mix together.
Cover your palm with the cheese mixture.
Add 2 to 3 mushrooms with some scallions.
Place another handful of the cheese mixture on top and form into a ball until firm.
Wrap the chicken around the cheese ball (use toothpicks if needed).
Flour, egg wash and pack firmly with the bread crumbs.
Bake in a buttered platter for 13 to 17 minutes at 450\u00b0.
Good luck!
Mix cream cheese and chicken with hands.
Roll into big ball. Roll ball in bacon bits.
Place ball on cheese ball serving dish. Chill until firm.
Serve with Town House crackers.
or baking chicken.
Bake chicken breast using recipe Or use recipe Recipe #234465. Cool
Preheat oven to 400\u00b0.
Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish.
Stir soup and chicken broth in a small mixing bowl.
Stir until smooth.
Add pepper and then pour over chicken.
Combine recipe mix, milk and butter.
Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown.
Cool 10 minutes. Serves 4 to 6.
>Clean the chicken livers by removing
he following ingredients: molasses, boullion, chicken broth, vinegar, olive oil, water
Allow cream cheese to soften.
Mix together both cream cheeses, chicken, Worcestershire sauce and spices.
Form into a ball.
Roll ball in chopped pecans.
Serve with crackers.
Pound chicken until thin.
Place 1 slice of cheese and ham on chicken.
Roll and secure with toothpick.
Dip in egg, then flour. Place in pan.
Mix soup/sherry and pour over chicken.
Sprinkle with Parmesan.
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
up Cake Pans).
Grind chicken breast in food processor until
Cut chicken into 1-inch pieces.
Heat 3-inches of oil in a large heavy saucepan over medium heat until it reaches 375\u00b0, adjust heat to maintain temperature.
Meanwhile beat egg and water in large bowl until well mixed.
Add flour, salt, and pepper, stirring to form smooth batter.
Dip chicken pieces into batter, draining off excess.
Fry chicken, a few pieces at a time, in hot oil about 4 minutes or until golden brown.
Drain on paper towels. Serve with sauces.
Wash chicken wings and place in a
Set oven to 375\u00b0.
Cut up chicken breast into small pieces (slightly bigger than bite size).
Mix beaten egg with milk; set aside.
Mix together flour, sesame seed, paprika, pepper, baking powder and salt.