to various spots on the chicken. Try to be even as
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
>Combine Minced Shallot, dash of Cayenne pepper, and 1
th a lid and immerse chicken into wine. Squeeze a
Heat soup.
Add sour cream and 1 can green chiles.
Add chicken.
On the opened tortillas, place some grated cheese in the middle.
Add 2 spoonfuls of the chicken mixture and roll up.
Keep some chicken mixture and cheese for spreading on top of the enchiladas.
Place enchiladas in dish and spread balance of chicken mixture on top along with rest of cheese and chiles.
Bake for 20 to 25 minutes.
Cook chicken and cut up. Mix together Stove Top mix and oleo. Spread 1/2 of this mixture on bottom of 9 x 13 pan. Top with 1/2 of the chicken pieces. Mix sour cream and soup and spread evenly over chicken. Top with remaining chicken pieces, then the remaining Stove Top mix. Add 2/3 cup chicken broth for moistness. Bake at 375\u00b0 for 35 to 40 minutes.
Spread mustard on both sides of the chicken and sprinkle with the black
br>Add 1 cup of water. Place half of this mixture in
Layer rice in a shallow pan.
Sprinkle dry onion soup mix over rice.
Put a layer of raw chicken over dry soup.
Pour 1 can of creamed soup mixed with water over all.
Bake at 350\u00b0 for 1 1/2 hours.
Dip boneless, skinless chicken pieces into flour, then egg wash and finally into crushed Ritz cracker crumbs (into which your favorite herb or spices have been added).
Saute in hot vegetable oil about 5 minutes on each side, depending on the thickness of the chicken.
note description that original recipe used fresh rosemary and juniper
Pound the chicken breasts until they are 1/
ith cold water until the chicken is completely covered.
Salt
br>Add the 6 tablespoons of schmaltz (chicken fat) and mix real
Preheat oven to 400i\u00b0. Clean chicken as usual. Use a large roasting pan. Put chicken into pan on roasting rack. Rub garlic and other ingredients over chicken. Add a small amount of water to pan. Roast chicken at 400i\u00b0. Baste every 15 minutes. Turn chicken over after 45 minutes. Baste. Turn upright after 45 minutes. Raise oven temperature to 475i\u00b0i for last 10 minutes of baking. Chicken should be glazed in appearance and have a crispy taste. Serve with breadfruit or potatoes and vegetables.
b>of the usable meat off of the rotisserie chicken. You could use leftover chicken
ven to 350.
Rinse chicken, remove excess fat from around
Arrange potato rounds on bottom of oiled roasting pan. Season with
microwavable bowl, microwave the chicken until it is hot (it
slices that run the length of the chicken breast (each slice will