Creamed Chicken

1 medium onion

1 large carrot

1 stalk celery 

4 cloves garlic

1/2 red bell pepper 

3 mushrooms (optional)

2 c. water

3 c. diced cooked chicken

2 c. chicken broth 

3 T. capers

1/4 t. dried sage

1/2 t. black pepper 

1 t. dried savory

1/4 t. dried rosemary 

1 t. salt

1 c. shredded cheddar

1/4 c. flour (can use gluten free)

1 c. half and half 

Cooked rice

Prepare vegetables and cut in chunks. Place in blender with water. Blend until vegetables form small pieces- do *not* purée. Pour into a large saucepan. Add chicken, broth, capers, and seasonings. Bring to a boil, reduce heat to medium and cook approximately 15 minutes or until vegetables are tender. Meanwhile, combine flour and half and half, set aside. Reduce heat to simmer. Add cheese to the vegetables and mix until completely melted. Slowly add the flour mixture and stir until thickened. Serve over rice. 

Crockpot Mojo Pork (or Chicken)

6-8 lb. pork roast (or chicken)

1½ c. chicken broth

1 c. orange juice

½ c. lemon juice

½ c. lime juice

2 onions, chopped

1 jalapeno, diced

1 head garlic, cloves separated & peeled

2 t. salt

2 t. oregano

1 t. pepper

1 t. cumin

1 t. smoked paprika

4 bay leaves

Place all ingredients in the crock pot and cook on low for 8-10 hours. Once the

pork (or chicken) is tender, shred it with two forks. Serve over rice.

Chicken Enchiladas

 

3 cooked chicken breasts, cubed

1 onion, diced

1 lg. clove garlic, crushed

2 T. vegetable oil

28 oz can whole tomatoes

1 T. chili powder

1 t. cumin

1 t. oregano

1/2 t. salt

1/8 t. pepper

1 pkg. flour tortillas

1 ½ c. Monterey Jack cheese

1 ½ c. cheddar cheese

Cook onion, garlic and chili powder in the vegetable oil until onion is tender. Stir in tomatoes, undrained; add spices. Break up tomatoes. Heat until boiling, reduce to simmer. Cook, uncovered until thickened (about 30 minutes). Dip each tortilla in sauce; sprinkle with chicken and cheese. Roll. Place seam side down in ungreased baking dish. Pour remaining sauce over top. Bake uncovered at 350 degrees for 30 minutes. Serve with sour cream. 

Cooks note: This recipe was given to me by Betty Jane Adams, the wife of Jay Adams, our former pastor. She prepared it for us once when we came to visit. I like to make it for our family Christmas celebration. 

Hot Chicken Salad

 

2 c. cubed cooked chicken

2 c. thinly sliced celery

2 c. 1/4 in. toasted bread cubes, divided 

1 c. mayonnaise

1/2 c. toastad chopped almonds

2 T. lemon juice

2 t. grated onion

1/2 t. salt

1/2 c. shredded cheddar cheese

Preheat oven to 450 degrees. Combine all ingredients except cheese and 1 cup of bread cubes. Pile lightly into 6 individual casserole dishes. Sprinkle with cheese and remaining bread cubes. Bake for 10-15 minutes. 

Chinese Chicken

12 chicken thighs

1/3 c. ketchup

1/3 c. soy sauce

2/3 c. sugar

1/2 t. salt

1/4 c. red wine

2 t. ginger

 3 medium cloves garlic, minced fine 

Mix marinade ingredients and marinate chicken. Place in a foil lined pan and bake at 350 degrees for 40 minutes, basting with marinade every 15 minutes. Use cooked marinade as sauce for rice. 

Mango Chicken Curry

2 T. olive oil 

1 red onion, diced 

1 red bell pepper, diced

2 garlic cloves, diced 

1 T. grated fresh ginger

2 T. curry powder 

1 t. salt 

1/8 t cayenne pepper 

4 c. chicken broth, divided

2 roma tomatoes, diced

 1 mango, pitted and diced 

1 T. fresh lime juice 

1 T. fresh cilantro, chopped 

3 T. fresh basil, chopped 

2 lb boneless, skinless chicken breasts, cut into small pieces

¼ c. flour 

Add olive oil to a large (Dutch oven type) pan and sauté onion and bell pepper until tender. Add garlic, ginger, and powdered spices. Sauté for a minute more. Add 3 cups of the chicken broth and everything else except the flour. Cook at a simmer until chicken is tender and broth is reduced by one-fourth. Combine flour with the remaining cup of broth and slowly stir into the curry, continuing to cook until the mixture thickens. Serve over rice.

Cooks Note: This curry is sooo good. It’s a warm, comforting, healthy winter food which is equally good plain or served over rice. And it is mild enough that a former curry hater (like myself) can fall in love with it. It is also an example of one of those “fussy” recipes that took me forever to make the first time. Thankfully, I found that I could simplify it considerably, with no noticeable taste difference. Also, it freezes well, so make extra for days when you don’t have time to cook.

Lemon Ginger Pork or Chicken

2 med onions, diced 

3 mushrooms, diced 

5 cloves garlic, diced 

small zucchini, diced 

1 T. fresh grated ginger 

2 c. chicken broth 

1/4 c. soy sauce

1/4- 1/2 c. lemon juice

fresh ground black pepper 

4 c. cubed pork or chicken

1 or 2 T. corn starch to thicken

1/2 pk oriental rice or bean noodles, cooked

Sauté meat in oil until cooked through, set aside. Sauté onion on low heat in a little butter or cooking oil until slightly brown. Add mushrooms, garlic, and zucchini and sauté for another minute. Add cooked meat, broth, ginger, lemon juice, soy sauce, and pepper. Bring to a boil. Combine corn starch with 1/4 c. water and slowly stir into sauce. Continue stirring until sauce has thickened. Remove from heat. Serve over noodles. 

Grandma’s Cranberry Chicken & Wild Rice

3 lb boneless chicken breasts, grilled 

16 oz can whole cranberry sauce

1 c. brown sugar

1 pkg dry onion soup mix

2 T. red wine vinegar 

1 T. flour

1/2 t. cinnamon

1/4 t. nutmeg 

1/4 t. salt

1 T. lemon juice

Place grilled chicken in baking dish. Combine cranberry sauce, brown sugar, and onion soup mix with 3/4 c. water. Cook for 5 minutes, stirring continuously. Combine remaining sauce ingredient, add to pan, and cook until mixture is thick. Pour sauce over chicken. Bake uncovered at 350° for 40 minutes. Serve with Grandma’s wild rice. 

Grandma’s Wild Rice

1 box Uncle Ben’s wild rice with 23 seasonings

1 T. butter

1-2 c. sliced mushrooms

1/2 c. sliced almonds

1 c. chopped celery

1 can sliced water chestnuts 

Cook rice as directed on box. While rice is cooking, melt butter in frying pan and sauté remaining ingredients for rice mixture. Combine with cooked rice, place in baking dish and bake uncovered at 350° for 30 minutes. (Can be made ahead of time and heated at the time of serving.)

Hannah’s Pasoli (Pozole)

1 lb. sausage

1  medium onion, chopped

3-4 diced chicken breast (3 c. shredded)

1/2 t. chili powder

1 t. cumin

1 t. garlic powder 

1 can Mexican diced tomatoes (Rotel)

1 can chili tomatoes

1 can white hominy, drained

1 can yellow hominy, drained

1 can Ranch-style or chili beans 

1 can (2.5 cups) chicken broth

Cook sausage. Sauté onions, then sauté chicken. Add seasonings. Add canned goods. Cook for at least 30 minutes so flavors blend. I like to cook it several hours in the crockpot on low setting. 

Makes about 1 gallon/8-10 servings.

Brite’s Curry Chicken Salad

3 lb. chicken, cooked and chopped (5-6 c.)
1/2 sm. red onion, finely diced
1/3 yellow pepper, diced
1/3 c. pecans, chopped
1/4 c. golden raisins
1/2-3/4 c. mayo
1/2-3/4 c. sour cream
2 t. curry powder
1/8 t. pepper
salt, to taste
pinch of dried parsley

Combine ingredients and serve chilled.

Corn Tortilla Chicken Lasagna

12 Servings

18 corn tortillas (6 inches)
3 c. cubed cooked chicken breast
2 c. black beans
24 oz. salsa
1½ c. sour cream
1 can sliced black olives, drained
1½ c. shredded Monterey Jack
1½ cups shredded cheddar

In a greased 13-in. x 9-in. baking dish, arrange six tortillas. Layer with 1 cup chicken, 2/3 cup beans, 1 cup salsa, ½ cup sour cream, 1/3 of olives, ½ cup Monterey Jack cheese and ½ cup cheddar cheese. Repeat layers twice. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Mina B.'s Chicken Broccoli Casserole

3 chicken breasts, cooked and cubed
2 pkg. frozen broccoli
1 can cream of chicken soup
1/2 c. mayonaise
2 eggs
1 T. dried onions
crushed cheese croutons

Cook broccoli until done, drain. Beat together soup, mayonaise, eggs, and onions. Mix with broccoli and chicken. Put in a 9X9-inch baking dish. Top with crushed croutons. Bake at 350 degrees for 30 minutes.

Chop Suey {2 recipes}

Chop Suey
1 lb. lean pork, cut in bite sized pieces
1 lb. veal, cut in bite sized pieces
2 c. chopped onions
3 c. chopped celery
1 green pepper, chopped
1/2 c. molasses
1 can mushrooms
1 can bean sprouts
flour (to thicken)
3 T. chop suey sauce

Fry meat for 10 minutes. Fry onion and celery 10 minutes. Put all together and add water to nearly cover. Put in chopped green pepper. Simmer an hour, adding more water if necessary. Then add molasses, seasoning, mushrooms, and sprouts. Thicken with flour (No amount listed. Cornstarch would be more consistent with Chinese cooking. I'd say 1 or 2 tablespoons mixed with 1/4 to 1/3 cup cold water.); stir in chop suey sauce.

Chicken Chop Suey
meat of choice (you can use pork, veal, beef, or chicken)
1 c. celery, chopped
1/2 c. onion
1 can each of cream of mushroom soup and cream of chicken soup or 1 can chop suey vegetables
3/4 c. rice, uncooked
2 T. soy sauce
1 can water
1 t. salt
1/2 t. pepper

Brown meat, celery, and onion. Combine all ingredients and bake at 350 degrees for 1 1/2 hours.

Stuffing




Sorry, Grandma didn't write down the cooking instructions!

 

22 slices stale bread, broken

1 3/4 medium onions, diced

2 c. celery, diced

2 1/4 c. water

2 eggs

1 c. butter, melted

2 t. salt

2 t. peper

1 1/2 t. sage

Mix bread, onions, and celery. Add water and mix. Mix in eggs, then butter. Add in spices.

Roasted Garlic Chicken Pizza

The picture totally does not do this justice! It was sooo good.

Crust:

• 3 c. warm milk
• 4 T. sugar
• 1t. salt
• 2 T. yeast
• 4 c. bread flour
• 2 c. whole wheat flour
• 1/2 c. melted butter

Combine milk, sugar, and yeast. Add salt. Slowly stir in flour to make a soft dough. Knead until smooth. Spread the butter on the bottom of three cookie sheets. (Mine were 12x9, 14x10, and 16x11.) Roll out dough to fit pans and gently place into the pans. Bake in a 350 degree oven for about 10 to 15 minutes until dough is no longer sticky, but not browner. Top with sauce, toppings, and cheese. Bake for an additional 10 to 15 minutes until cheese is melted and crust is crisp on bottom.

 

Sauce:

• 10 oz. Philadelphia Italian Cheese & Herb Cooking Creme
• 8 oz. cream cheese
• 2 c. drained yogurt (put yogurt in a strainer for several hours to drain)

Beat together, spread on pizza crusts.

Toppings:

• 3 lb. chicken breasts, cooked and cut in bite size slices (or shredded)
• 1 c. sliced raw mushrooms
• 2 heads roasted garlic, peeled and mashed (place whole heads in glass baking dish and bake at 350 degrees until soft)
• 24 oz. mixed shredded cheese

Combine chicken and garlic, spread on pizzas. Sprinkle on mushrooms. Top with cheese.

Mahogany Chicken Thighs

12 chicken thighs
1/4 c. soy sauce
1/4 c. honey
1/4 c. spicy brown mustard
1/4 t. Chinese five spice

Place chicken in a baking dish. Whisk remaining ingredients together. Baste chicken with sauce. Roast in a 450 degree oven for 40 minutes or until internal temperature is 170 degrees. Baste twice during cooking.

West Coast Chicken

2 t. salt
1 c. orange juice concentrate, thawed
1/3 c. melted butter
4 t. soy sauce
1/4 t. pepper
2 t. ginger
5 lb. chicken thighs, skins removed

Combine salt, pepper, juice, butter, ginger, and soy sauce. Grease baking pan. Place chicken in a single layer; baste with sauce. Cover, refrigerate overnight. Bake at 350 degrees for 1 hour.

Black Bean and Salsa Chicken Soup

1 lb. chicken breast, cubed
6 c. cooked black beans
6 c. chicken broth
4 c. water
3 c. frozen corn
4 c. mild salsa or picante sauce
3 t. cumin
1 c. sour cream
shredded cheddar cheese

Place first seven ingredients into a large roasting pan. Stir, cover, and bake at 350 degrees until chicken is cooked through. Slowly stir a cup or two of the broth into the sour cream, then add this mixture to the soup. (Sour cream can be stirred directly into the soup, but the texture will not be as smooth.) Dish soup into bowls, and garnish with cheddar cheese. This recipe can also be made in a crockpot.

Chicken Vesuvio

8 servings

5 lb. chicken legs and thighs
4 t. salt

2 t. ground black pepper

2/3 c.olive oil

4 c. vegetable oil, for frying

6 large potatoes, peeled and cut into thick wedges

4 cloves garlic, peeled and mashed

2 T. dried oregano

1 1/2 c. white wine

Heat oven to 400 degrees. Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3 olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place half of chicken in pan using tongs. Brown well on all sides, remove chicken from pan. Add rest of oil and fry remaining chicken. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.

Heat 2 cups vegetable oil to 350 degrees F. While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later. Add more oil as needed.

For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven. Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.

Recipe notes: This recipe is based on the The Italian Village Chicken Vesuvio Recipe at The Food Network website. We first heard of this dish when we watched the movie Return To Me. It sounds incredibly greasy but the flavor is soooo good!

As for those grapefruit and buttermilk diets, I'll take roast chicken and dumplings. ~Hattie McDaniel

Greek Style Chicken Stew

3 c.  vegetable medley, thawed
4 c. diced cooked chicken breasts
1 (14.5 oz.) can chicken broth
1 c. cooked diced potatoes
1 c. whipping cream

Mix ingredients together in a large pan. Bring to a boil, reduce heat and simmer 20 minutes or until thouroughly heated. Salt to taste.  

Vegtable Medley
3 medium onions, diced
4 green bell peppers, diced
1 large eggplant, peeled and diced
1 lb. fresh mushrooms, sliced
1 (28 oz.) can diced tomatoes

2 (10 oz.) cans mild diced tomatoes with green chiles

5 T. olive oil

1/4 c. Greek seasoning (I make this by mixing oregano, garlic powder, onion powder, dried mint, and salt. You can also buy it as a mix.)

In a large pan, saute onions and pepper in  oil over medium heat for three minutes. Add eggplant and mushrooms and cook for another 5 minutes.  Add tomatoes with liquid and Greek seasoning. Cook for another 5 minutes, stiring occasionally.Let cool and spoon into quart size freezer bags. Freeze until needed. Makes enough for 4 recipes. (Vegetable Medley can also be used to make Beef and Vegetable Supper.)

Recipe notes: My husband LOVES this soup.  Most of the children hate it, but we still have it regularly because it makes Papa happy. It’s a nice "comfort food" soup that tastes even better the second day. Make the vegtable medley ahead of time & put it in the freezer for a quick dinner solution.

Chowder breathes reassurance.  It steams consolation.  ~Clementine Paddleford