itchen paper.
Season the chicken well with salt & black
In greased shallow casserole dish, arrange in layers:
1 1/2 c, stuffing mix, then cubed chicken.
Combine two cans of cream of chicken soup with one cup of hot chicken broth.
Pour over chicken.
Moisten 2 2/3 c. stuffing mix with 4 tbsp. melted butter and 3/4 c. hot chicken broth.
Spread over casserole and bake at 350\u00b0 for 30 to 35 minutes.
Slice the chicken into thin bite-size strips.<
Place chicken evenly in bottom of 9 x 13 x 2-inch cake pan. Spread cream of chicken soup evenly over chicken.
Toss lightly next 9 ingredients.
Put evenly on top of chicken and soup.
Pour hot chicken broth over all.
Bake, covered, at 325\u00b0 for 1 1/2 hours.
ccasionally.
Carefully stir in hot chicken stock, reduce heat to medium
Put 1 tablespoon of salt on chicken and cover with water. Cook until tender.
Remove meat from the bones and set aside.
Mix dry ingredients in a bowl with hot chicken broth.
Make 5 portions of dough; roll real thin and cut into strips.
Pull off pieces about 3 inches long.
Drop into boiling broth.
Keep broth boiling until all dough is added.
If you need more broth, add hot water. Add chicken and boil 3 minutes.
Cook and chop up chicken.
Chop finely, almonds, celery and eggs.
Dissolve gelatin in 1/2 cup cold water and add to hot chicken stock.
Stir until gelatin is dissolved.
Add mayonnaise and mix well.
Add all remaining ingredients.
Season to taste. Place in molds or pans and chill.
Serve on lettuce leaves topped with stuffed olives.
Serves 16 to 18.
Boil and debone chicken.
Layer 6 tortillas (having been dipped in hot chicken stock), half of chicken and sprinkle with garlic and chili powder according to taste.
Add half of bell pepper and onion.
Repeat layers.
dd the flour. Blend. Add hot chicken broth, stirring constantly, until mixture
r Dutch oven cover the chicken with salted water and simmer
Melt margarine and mix with stuffing mix. Place 1/2 of this in 9 x 13-inch baking dish. Next layer chicken. Mix sour cream and cream of chicken soup. Put this on chicken and add remaining stuffing mix. Put this on top. Pour hot chicken broth over top. Bake at 325\u00b0 for 25 minutes.
he bacon.
Turn the chicken strips in the flour and
Melt 1/4 cup margarine or butter in 10 x 13-inch Pyrex or metal pan.
Dust pieces in 1/3 cup flour, 1 1/2 teaspoon paprika, 1/4 teaspoon poultry seasoning and 1/8 teaspoon pepper.
Place chicken in butter, skin side down, and bake at 400\u00b0 for 25 minutes.
Remove chicken.
Add to pan 1 cup rice, 1/2 cup chopped green pepper, 1/2 cup chopped onion in dish.
Pour over this 3 cups hot chicken broth.
Put chicken on top and return to 350\u00b0 oven for 45 minutes to 1 hour, uncovered.
Heat oven to 400\u00b0.
Stir margarine into hot chicken broth in bowl until melted.
Add stuffing crumbs, red pepper and beaten egg white.
Stir until moist.
Spoon chicken stuffing over chicken. Evenly roll.
Tightly secure with toothpick.
Place in greased square baking dish.
Brush with butter and pepper.
Bake 30 to 35 minutes.
Heat soup, water, wine and dill.
Serve over chicken.
Make a paste by blending cold chicken stock and 1/3 cup flour. Add paste to hot chicken stock and cook over direct heat, stirring until sauce boils and thickens.
Combine with boned and diced chicken, celery, salt and peas.
Pour into buttered casserole. Sift 1 cup flour, cut into butter or margarine and add milk, stirring with fork until dough stiffens.
Roll on floured board and place over casserole.
Bake in 425\u00b0 oven about 20 minutes until brown.
Mix corn bread, celery, onion and seasoning.
Add well beaten egg and butter; mix thoroughly.
Moisten with hot chicken broth until soft.
Pour into a well-greased baking pan.
Bake at 400\u00b0 for 25 to 30 minutes or use to stuff a small chicken or turkey.
Melt margarine.
Add flour and paprika.
Blend, adding slowly and stirring, hot chicken stock, heavy cream and milk which has been scalded.
Cook 5 minutes over low heat, stirring.
Remove from heat and add chicken, pimentos and mushrooms that have been sauteed in margarine and eggs that have been slightly beaten. Serve on toast.
ften.
Gradually stir in hot chicken broth and sausage.
Add
Cut broiler into individual servings.
Salt and pepper, if desired.
Then dredge in flour mixed with paprika.
Brown in hot chicken fat melted in skillet.
Add onion and about 1 cup water. Put cover on skillet and cook slowly, until chicken is done. Serve with Cream Gravy.
Combine Texas Pete Hot Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade.
Place meat in large, sealable container or bag. Add marinade and allow to coat.
Refrigerate 24 hours.
Drain meat before cooking; reserve marinade.
Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325 degree oven for 2 hours or until spareribs are tender.