illet with lid.
Add chicken breasts. Return broth to
ll marinade ingredients together, except chicken, to a food processor and
(If you like lots of sauce, you can double the cream of chicken with sour cream mixture.)
Brown chicken in margarine in large frying
Combine sour cream, lemon juice, salt and pepper, paprika, and garlic in a bowl. Mix.
Slice chicken breasts in half long ways to make 4 breasts into 8 servings and make it easy to roll later.
Marinate the chicken in the sour cream mixture all day or overnight for best results.
Roll in bread crumbs and drizzle with margarine. You can drizzle a little lemon juice on at this point if you'd like the lemon to really stand out.
Bake at 350 for 1 to 1 1/2 hours.
Split chicken breasts just enough to fold. Combine flour, 1/2 teaspoon salt, paprika and dash of pepper in a paper bag. Add chicken and shake to coat.
Have \"Carl\" purchase an 80 to 100 pound hog, then have him cut it in half lengthwise.
To begin with, start 1 bag of charcoal in the large cooker grill, then add as needed.
A 100 pound pig takes about 7 hours to cook.
Flip the pig one time.
The first 3 1/2 hours, cook him belly side down.
Baste with sauce.
Use Loudell Pafford Sizemore's sauce, submitted by Larry Sizemore, found in this book.
Note:
Ingredients and directions are together on this recipe.
th a meat mallet (having chicken in a durable zipper bag
Cut chicken breasts in half (8 pieces); place in buttered casserole.
Cover each piece of chicken with slice of Swiss cheese.
Dilute can of soup with wine; pour over chicken. Sprinkle stuffing mix over chicken.
Drizzle melted butter over stuffing mix.
Bake, uncovered, 45 to 50 minutes at 350\u00b0.
Can be easily doubled.
(A great party dish!)
Combine chicken, salad dressing, chilies, cheese and onion. Mix lightly.
Cover bread with chicken mixture.
Broil 5 minutes or until lightly browned.
Serve hot.
In medium-sized saucepan, boil chicken broth, 1/2 cup of
Wrap each chicken breast in one strip of bacon.
In an ungreased 9 x 13-inch baking pan, place a layer of dried beef. Place bacon wrapped chicken on top of this.
Combine soup and sour cream; pour over chicken.
Cover and bake in a slow oven (275\u00b0) for 2 hours.
Uncover and continue baking another 30 minutes. (This makes it great to put in the oven before church!)
Serve over rice or egg noodles.
This isn't low calorie, but then it's for a party!
move excess fat from chicken cavity. Rinse the chicken inside and out.
Combine chicken, salad dressing, chilies, cheese and onion. Mix lightly.
Cover bread with chicken mixture.
Broil 5 minutes. Makes 3 dozen.
Place chicken in baking dish.
Place slices of cheese over chicken.
Mix together soup and wine and pour over chicken and cheese.
Mix margarine with stuffing mix and sprinkle over top of chicken. Bake at 350\u00b0 for 40 to 45 minutes.
Shell and devein shrimp
and
bone
chicken; set aside. In large skillet, cook
onion
in butter until tender.
Remove onion to bowl with
slotted spoon.
In drippings, cook chicken until browned on both
sides.
Into
chicken skillet measure 3 tablespoons parsley.
Add
onion,
tomato
sauce, water, wine, salt, pepper and basil.
Bring quickly to a boil.
Add shrimp; reduce heat to low; cover
and
simmer
for 5 minutes or until chicken and shrimp are tender.
Serve with rice.
Serves 6.
Wrap chicken with bacon.
Cover bottom of greased pan with beef.
Arrange chicken on top of beef in one layer.
Mix soup and sour cream.
Pour over chicken.
Bake at 275\u00b0 for 3 hours, uncovered.
Boil the chicken breasts until tender; cool and bone.
Mix chicken soup, mayonnaise, onion and lemon juice; spread over chicken.
Sprinkle with almonds and potato chips.
Bake at 375\u00b0 for 20 minutes.
Heat butter in a large saucepan and gradually blend in flour.
Slowly add the 4 cups chicken broth and cream.
Stir over low heat until mixture thickens.
Add cheese and stir until melted.
Combine with chicken and all other ingredients, except noodles.
Drain the noodles well and stir into chicken mixture.
Pour into buttered casserole dishes & refrigerate or freeze until ready to bake.
If frozen, thaw for at least 24 hours in fridge.
Bake at 350 degrees F until bubbley and heated through.
Melt butter or margarine in large skillet.
Add chicken breasts and sprinkle half of Italian dressing mix on top.
Saute. Turn chicken and add rest of dressing mix.
Cook until chicken is white throughout, but do not overcook.
Mix softened cream cheese, sour cream, soup, wine and milk with a whisk or beaters until smooth.