ven broiler.
Spray the chicken breasts with olive oil spray
This soup recipe was given to me and is a take off on the famous Steamboat Springs Cheese Soup.
When they made it, they used Cheddar cheese, but when I made it, it seemed gritty so I tried Old English cheese the next time.
Combine all ingredients.
Spread on bread.
Makes enough for 2 sandwiches.
Place chicken, celery stalk and onion in saucepan with water to cover.
Bring to a boil and simmer 20 minutes or until chicken is done.
Drain and discard onion and celery.
Let chicken cool.
In a food processor chop chicken.
In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
Cover and refrigerate until chilled.
Mix ingredients with salad dressing and pickle juice to make spreading consistency.
In a large bowl, combine all ingredients except bread. Season to taste and mix well. Place half bread slices on a board. Spoon chicken mixture onto bread, spreading evenly. Top with remaining slices.
Trim crusts from sandwiches and cut each into three fingers. Arrange on serving platter. Cover and chill until ready to serve.
Combine chicken, celery, salt, mayonnaise and olives.
Spread each slice of bread with 1 teaspoon butter, then with 3 tablespoons chicken salad mixture.
Trim crusts and cut each slice crosswise into four finger sandwiches.
Yield:
16 open-faced finger sandwiches.
For the spread, combine the butter, lemon juice and salt.
To make the filing, combine chicken, mayonnaise, almonds, salt and pepper.
Spread each slice of bread with a thin layer of the butter mixture. Add the filling to half the bread slices and top with the other half, buttered sides inches.
Remove the crusts and cut the sandwiches as desired.
Combine the chicken, water chestnuts, green onions, celery,
In a medium bowl, stir together the drained chicken chunks, chopped tomato, lovage or celery leaf, snipped marjoram, onion powder, lemon juice, and mayonnaise.
Fold in the avocado cubes, stirring gently to combine.
Spread equal amounts on the toasted bread and make a sandwich.
Add a lettuce leaf or slice of cheese, as desired. Enjoy!
Tip: Cover and refrigerate any leftover chicken salad for up to three days.
tablespoons of browned onions for garnish.
Meanwhile place lentils
Mix all ingredients well and serve on sandwiches.
Bake chicken breasts in foil until well-done.
Remove all bones, skin and gristle.
Let chicken cool completely.
Chop chicken in fine pieces.
Mix first 6 ingredients and let refrigerate about 2 to 3 hours.
Trim bread crusts and cut sandwiches into 3 pieces lengthwise.
Mix all ingredients well.
This will make 32 (2-inch) square sandwiches.
Spread salad mixture on buttered bread.
For the Sesame Dressing: Mix well until sugar is dissolved.
For the Salad: In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced 1/2 inch, almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.
Firm up the gizzards and chicken hearts in the hot stock
Spread chicken salad on bread.
Top each with 2 tomato slices and slices of cheese.
Broil 1 to 2 minutes.
Garnish with green peppers.
Cook chicken (pressure cooker is best) until
Start with completely defrosted chicken breasts.
Pound your chicken breasts to an
Combine chicken, mayo, jam, raisins and onion in small bowl.
Place 1 scoop (1 tablespoon) chicken mixture in center of 8 slices of bread, spreading slightly.
Top with remaining bread slices.
Center Cut-N-Seal over bread; cut and seal.