Chicken

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BASAK'S CHICKEN

Mix and simmer for a few minutes:

1/4 cup sugar                                                2 teaspoons salt
1/2 cup catsup                                               1/4 teaspoon pepper
2 tablespoons soy sauce                                 1/4 cup chick. stock or H20
1 tablespoon molasses                                    2 tablespoons brown sugar

Bake chicken pieces until almost done. Drain off juices for another use. Add sauce, baste and turn until chicken is done and glazed. Be careful not to scorch because of the high sugar content.

BRUNSWICK STEW

Cook a chicken in 3 cups of water with salt and pepper. De-bone and discard skin. Add to the broth:

2 med. onions 1 cup frozen lima beans
1/8 teaspoon savory 1 can tomatoes (1lb 4oz)

Cook for 30 minutes. Add 1 can whole kernel corn. Cook 10 minutes longer. Thicken with 2 tablespoons flour.

CHICKEN A LA JOE

Cut up one chicken and season with:

1 teaspoon salt                                        1/2 teaspoon pepper
2 teaspoons oregano                                1/4 teaspoon dried red
1. bell pepper                                           pepper flakes
18-24 pepperocini (11 1/2 oz jar)

Bake chicken in pan with 2 tablespoons olive oil at 450 degrees for 15 minutes. Add bell pepper cut in chunks and pepperocini rinsed stemmed and seeded. Cover. Bake at 350 degrees till peppers are soft and the chicken is done. You may sprinkle with lemon juice; I don't.

CHICKEN A L'ORANGE

Cut up one fryer, dredge, salt and pepper. Brown lightly.

1 cup orange juice                              1/2 to 2 teaspoons garlic salt
1/2 cup chili sauce                                  2 tablespoons soy sauce
1 teaspoon prepared mustard                 1/4 cup diced green pepper
1 tablespoon molasses                            3 med. oranges pealed and sliced into cartwheels

Place chicken in a casserole. Simmer first seven ingredients for 5 minutes. Pour over chicken. Cover and bake at 350 degrees for 50 to 60 minutes. 10 minutes before serving put orange slices on top and pour a little sauce over them.

CHICKEN WITH BROCCOLI AND CASHEWS

Serve this stir-fried chicken dish with mugs of frosty beer and freshly sliced pineapple sprinkled with rum.

1/4 cup soy sauce                                    1 1/2 T dry sherry
3/4 t ground ginger                                    1 1/2 lb. boneless chicken breast cut into 1" pieces.
1 lb. broccoli peeled (2 cups)                    7 T oil
1/2 cup sliced green onions                        1 large clove garlic, crushed
1 1/2 cup coarsely chopped cashews, walnuts or chickpeas

Mix soy sauce, sherry, ginger and chicken in a small bowl. Mix and let stand 10 minutes.
Meanwhile, cut flowerets off broccoli and reserve. Diagonally slice stalks into 1/4 inch thick slices. Steam over boiling water 3 to 4 minutes until crisp tender. Drain, rinse under cold water.

Heat 4 T oil in a wok or large skillet. Add green onions, garlic and nuts; cook and stir 3 minutes. Transfer to small bowl.

Heat remaining oil in a wok. Add chicken mixture; stir fry 6 minutes or until chicken is opaque. Stir in nut mixture and broccoli; toss until hot.

CHICKEN ENCHILADAS

1 de-boned cooked chicken                         1/2 teaspoon oregano
1 onion chopped                                          1/4 teaspoon cumin
garlic or garlic powder                                  1 cup tomatoes, fresh or canned
2 tablespoons chili powder                           salt and pepper

Cook the above to soften onion and blend flavors. Thin two cans of cream of chicken soup with 2 tablespoons vinegar and a little soup stock (or H2O). Heat. Dip corn tortillas in soup to soften. Fill tortillas. Roll and put in a 9x13" pan. Pour remaining soup over them. Cover with cheese (cheddar, jack or Swiss). Bake until cheese melts and browns slightly.

FRIED CHICKEN

Cut up good pieces of chicken, leaving backs, necks etc. for soup. I put pieces in hot water to warm. Put, in a sack or bowl, flour, salt and paprika. Heat fat in two skillets. When hot, drop pieces in and cook rather fast until brown, turning often. Put all pieces in one skillet, add 2 or 3 T water, cover and cook until done. Return the pieces to two skillets and turn heat to high. Cook until crispy again. Serve.

For gravy, pour out most of the fat from both skillets, add water and transfer all drippings to one skillet. Heat, add a paste of flour and water a little at a time and cook until done. Season with salt, pepper and thyme.

CHICKEN POT PIE WITH SWEET POTATO CRUST

Use this sweet potato crust with any chicken pot pie recipe

1 cup sifted flour                           1/2 teaspoon salt
1 teaspoon baking powder             1 c cold mashed sweet potatoes
1/3 cup melted fat                          1 egg well beaten

Sift flour with baking powder and salt. Work in potatoes, fat and egg. Roll 1/4 " thick and cover chicken pie. Bake at 350 degrees about 40 minutes.

CHICKEN WITH 40 CLOVES OF GARLIC

1 broiler-fryer chicken cut up                    3 tablespoons flour
1 1/2 teaspoons salt                                   1/4 teaspoon pepper
2 tablespoons each butter, olive oil             40 cloves garlic with skins on
2 cups each chicken stock;                         fresh tomatoes peeled, seeded, chopped             .
1/2 cup dry white wine                             1 large rib of celery (1/2 cup)
1/4 cup chopped parsley                           1/2 t dried basil or 1 1/2 t minced fresh basil
salt to taste

1. Wash chicken; pat dry. Measure flour, salt and pepper into bag. Shake chicken in flour mixture to coat. Heat butter and oil in heavy skillet until hot. Add chicken and cook until brown on all sides.

2. Remove chicken from skillet to 3 qt oven proof casserole. Sprinkle garlic cloves over chicken. Set aside. Pour off excess fat from skillet; add chicken stock to skillet. Cook and stir to loosen any brown bits. Stir in tomatoes, wine, celery, parsley, basil and salt. Heat to boil; pour over chicken.

3. Cover casserole; bake at 350 degrees 45 to 60 minutes until chicken is tender. Remove garlic from casserole. Peel and mash garlic, serve chicken and liquid in shallow soup plates. Serve with French bread to soak up liquids. Spread mashed garlic on the bread.

CANNALONI

Stuffing:

1/2 cup chopped, cooked spinach            1/4 cup parsley
1/2 cup cottage cheese                            2 eggs
1/2 cup Parmesan cheese                          salt and pepper
1/2 cup ground chicken, veal or pork

Cook a package of large manicotti noodles. Stuff with stuffing and lay in a large buttered casserole. Cover with spaghetti sauce and mozzarella cheese. Bake at 375 degrees for 20 minutes.

FORGOTTEN CHICKEN

1 1/2 cups rice                                               1/2 cup milk
4 oz can of mushrooms with juice                    1 dry onion soup mix
1 can of celery soup undiluted                          2 or 3 lb. chicken cut up
1 can of mushroom soup undiluted                   salt and pepper

Heat together rice, milk, mushrooms and canned soups. Pour into buttered casserole. Season chicken pieces with onion soup mix, salt and pepper. Arrange over rice. Cover and bake 1 1/2 hours at 350 degrees. For a party you can add stuffed olives.

GRANDPA GIBSON'S BBQ SAUCE

1 cup butter 1 ½ cup honey
5 1/4 teaspoons lemon juice ¼ cup plus two tablespoons sherry
5 teaspoons barbecue spice (available in spice section of stores)

Mix butter, honey, sherry, lemon juice, and BBQ spices.

HAWAIIAN CHICKEN

BBQ 2 chickens till almost done. Baste with sauce made of apricot preserves and 1 cup Russian salad dressing with honey. If you cannot find Russian dressing with honey use regular dressing and add honey.

POOR MAN'S CHICKEN KIEV

1/2 cup fine bread crumbs                     1 teaspoon oregano
2 tablespoons parmesan cheese             1 teaspoon basil
1/2 teaspoon garlic salt                           1/4 teaspoon salt
2/3 cup melted butter
4 deboned chicken breasts

Mix dry ingredients in one bowl. Melt 2/3 cups butter in another. Dip 4 de-boned chicken breast halves (@ 1 1/2 lb.) into butter and then into crumb mixture. Roll up each piece of chicken and place in a casserole with the nice side up. Bake at 350 degrees for 1/2 hour. To the remaining butter add 1/4 cup white wine or apple juice, 1/4 cup chopped green onion and 1/4 cup parsley. our over the chicken and continue to bake until done. This is a great "company" recipe as it can be made ahead and baked just before serving.

STIR-FRIED CASHEW CHICKEN

2 whole chicken breasts, split, boned, skinned and cut into serving size pieces.
2 T peanut or salad oil                    1 pkg. (6 oz) frozen pea pods
1 cup diagonally cut carrots            1/2 cup green onions cut into 1" pieces
1/2 cup soy sauce                          1/4 cup sherry
1 T cornstarch                               1/4 t garlic powder
1/2 cup cashews                            Hot cooked rice noodles

In wok or large skillet, stir fry chicken in hot oil over high heat on all sides until golden brown. Add pea pods, carrots and green onions. Cook, stirring until meat is tender and vegetables are slightly crisp. Meanwhile, combine soy sauce, sherry, cornstarch and garlic powder smoothly. Pour into skillet and cook stirring until thickened and bubbly. Toss cashews into mixture. Serve immediately on hot rice noodles.

STIR FRIED CHICKEN WITH ASPARAGUS

1 whole chicken breast, about 1 lb.            1 lb. asparagus
1 T cornstarch                                            1 t chicken bouillon granules
3/4 cup water                                             3 T soy sauce
5 T cooking oil                                           1/4 lb. fresh mushrooms
6 green onions cut into 1 inch pieces            1/2 cup sliced canned water chestnuts
1 1/2 cups halved cherry tomatoes               hot cooked rice

Cut and measure all ingredients before starting to cook. Remove skin and bones from chicken breast. Cut chicken into 2 by 1/8 inch strips. Cut asparagus on the bias in 2 by 1/4 inch slices. Blend together cornstarch, chicken bouillon granules, 3/4 cup water and soy sauce. Set aside. Heat 3 T oil in heavy 12 inch skillet over high heat. Add chicken. Stir and fry until chicken is opaque, about 2 minutes. Remove chicken from skillet. Add 1 T oil to the skillet. Add asparagus, stirring to coat with oil. Add 1/4 water. Cover and cook 3 minutes. Adds remaining 1 T oil. Add mushrooms, onions and water chestnuts. Stir and fry until asparagus is tender-crisp, about 4 minutes. Add cherry tomatoes.