Mix all ingredients.
Taste and adjust seasonings.
Mixture should be very stiff.
Chill.
Make out into 10 rolls with flattened ends.
Roll in flour.
Dip in egg mixture made of 2 beaten eggs and 2 tablespoons water, strained.
Roll in almonds. Shape into croquettes.
Chill.
Fry in deep fat at 350\u00b0, until almonds are toasted a golden brown.
Drain on absorbent paper. Serve topped with A La King sauce.
hallow baking dish.
Add chicken and turn several times to
til almost tender. Remove with a slotted spoon and place
ot.
Add chicken on top.
Season with salt and pepper
350\u00b0F. Toss the chicken lightly in seasoned flour.
ot.
Add 2-3 chicken breasts, diced; 1 onion,chopped
Place chicken, with giblets, in kettle. Add chicken broth to cover and
Best if made 1 hour before serving.
Prepare Stove Top stuffing as directed and spread in a 9 x 13-inch pan.
Cover with chicken; slice margarine over chicken evenly.
Cover with celery soup which has been mixed with bouillon.
Bake at 325\u00b0 for 50 minutes.
Take out and scatter can of onions over evenly, then put back in and bake 10 more minutes.
Dissolve gelatin in 1/2 cup broth.
Heat rest of broth and mix with plain gelatin and the remaining 1/2 cup broth.
Mix with other ingredients and mold in one large mold, individual molds or muffin tins lined with paper inserts.
Brush chicken with 1 tbsp oil. Sprinkle with fennel to coat. Set aside
nion, garlic and ginger. Sprinkle with sugar, allow to lightly caramelize
Simmer chicken with celery, onions, red pepper flakes, salt and pepper. When chicken is done, debone and set aside. Drain the broth and save to use later. In the same pot, place butter, 2 medium chopped onions, garlic and apple. Add curry powder, mustard, flour and salt. Cook slowly for a few minutes. Add the chicken broth and simmer for about an hour.
n half the oil. Place chicken in a shallow glass bowl
stirring, 1 min. Stir in chicken stock and tomatoes. Bring to
Saute both rices in the 1/4 cup oleo until slightly brown. Chop and saute in 1/4 cup olive oil the onion, green onions and bell pepper.
Add sauteed greens to browned rice.
Add the chicken broth, olives, olive juice, sliced water chestnuts and mushrooms to the rice mixture.
Mix all together and bake, covered with foil, at 350\u00b0 for 30 minutes or until done.
Use a 9 x 13-inch pan or a 3-quart oblong Pyrex baking dish.
Cook pepper, onion, celery, mushrooms and pimentos in tomatoes until tender.
Make 4 cups creamed sauce made with chicken broth and canned milk to which 1 pound of grated American cheese has been added.
Add cooked vegetable mixture.
Add chicken.
Add red pepper, Worcestershire sauce and salt to taste.
Cook about 1 1/2 pounds of spaghetti and mix in with chicken mixture.
Add more or less spaghetti to your own taste.
Freezes well and may be halved.
ins, until fragrant.
Stir chicken into paste. Cook for 4
Saute green pepper and mushrooms in margarine.
When cooked, add sherry and chicken.
Add cream sauce.
Season to taste.
Just before serving, add egg yolks beaten in small amount of cream sauce.
Simmer for 1/2 minute.
Do not boil.
After egg yolks are added, serve over hot toast.
Serves 4.
Remove chicken meat from bones and shoured or slice.
Whisk together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add coleslaw mix and stir to coat. Transfer to a shallow serving dish and top with chicken.