Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
Rinse and pat dry the chicken.
Mix together flour, salt,
Salt and pepper chicken.
Brown chicken in margarine.
Add remaining ingredients and simmer, covered, for 45 minutes.
Bone chicken and serve with rice (cook in electric skillet).
Yields 4 to 6 servings.
Dredge chicken in flour, turning to coat
In a bowl, dredge chicken in flour, turning to coat
Combine lemon juice, Worcestershire sauce, vinegar, margarine, water, brown sugar, catsup, salt and mustard.
Mix well and put in shallow dish.
Roll chicken in flour to coat, then dip into sauce.
Place chicken in greased pan and cover.
Bake for 15 minutes at 400\u00b0.
Reduce heat to 300\u00b0 and continue baking for 1 hour and 15 minutes.
n paper towels.
Brown chicken in drippings.
Add water
Sprinkle chicken with thyme.
Add salt and pepper to taste. In large skillet, brown chicken in oil for 15 minutes.
Stir in remaining ingredients.
Cover and simmer for 10 minutes.
Uncover and cook over medium-high heat until thickened and chicken is done.
Put the chicken breasts in the crock pot.
Blend the spice mix with 2 tablespoons of warm water reserving about a teaspoon of the dry spice mix for the sauce.
Cover and cook for 3 hours on low.
Combine the cream cheese and soup until smooth.
Stir in the remaining spice mix and sliced mushrooms.
Pour the cream cheese mixture over the chicken breasts.
Cook 1 additional hour until the chicken is cooked through.
Arrange chicken in 2-quart shallow casserole.
Pour mixture over; cover and bake at 325\u00b0 for 1 1/2 hours.
May uncover last 15 to 20 minutes.
Leftovers reheat or good frozen.
To salt chicken, may first soak in water and 1 tablespoon salt to cover for 15 to 20 minutes.
Serves 6.
Combine the first 9 ingredients in a shallow dish, mixing well.
Roll chicken in flour to coat, then dip into sauce.
Place chicken in single layer in lightly greased pan.
Cover; bake for 15 minutes at 400\u00b0.
Reduce heat to 300\u00b0; continue baking for 1 hour and 15 minutes.
Makes 6 to 8 servings.
Cook the first 4 ingredients until tender.
Add the next 4 ingredients.
Mix milk and flour.
Add water to milk and flour. Add milk mixture to tomato; stir constantly until thick.
Cook 2 minutes.
Add chicken and cook until hot; stir in cheese.
Serve over rice.
o 3 minutes. Add the chicken livers and cook just until
Saute onion and celery in margarine.
Add chicken pieces; brown lightly.
Stir in seasonings and water, bringing to a boil. Cover and simmer for about 1 hour.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
n another shallow bowl. Dip chicken into eggs, then into crumb
emove from pan.
Add chicken, cayenne pepper 1 tablespoons Essence
eat.
Add Zatarain's New Orleans Style Dirty Rice Mix and
Season the chicken with salt, pepper and Creole