Chicken
There must really be a 1000 ways to cook chicken. But, in my humble opinion, there is only one chicken worth eating and that comes from Salisbury, Maryland. "It takes a tough man to make a tender chicken!". I just love that slogan. Ever try a Purdue chicken? If, in Boise, I get a 4½ or 5 pound roasting chicken, I feel lucky. So ... I feel lucky. But really, for roasting, I would prefer the 8 to 9 pound Perdue Roasters. Oh, well, we make do.
Here are some of Mom´s chicken recipes. I do hope I find her Chicken and Dumplings recipe, but I have a feeling it was a memorized recipe and not written down any where. Too, bad. It was absolutely great! Enjoy these recipes and the variations.
Recipe Name: Chicken Casserole
Serves: 4 Prep Time: 3 hrs
Oven Temp: 250°F Oven Time: 2½ hrs
Ingredients:
1 Frying chicken, cut in quarters
1 c Rice, uncooked&
1 can Celery soup, undiluted
1 can Mushroom soup, undiluted
1 pkg Onion soup mix
Combine the celery and mushroom soups in a bowl. Mix in the rice. Pour into a casserole dish and lay the chicken pieces on top. Sprinkle with the dry onion soup mix. Cover and bake at 250°F for 2½ hours or until done.
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Recipe Name: Zesty Baked Chicken
Serves: 4 Prep Time: 1 hr
Oven Temp: 350°F Oven Time: 50 min
Ingredients:
1 c Bread crumbs, dry
1/3 c Parmesan or Romano cheese, grated
¼ c Parsley, minced
¼ t Pepper
1½ sticks butter, melted
2 Garlic cloves, minced
4# Broiling chicken, cut into serving pieces
Salt to taste
Pre-heat oven to 350°F. Mix crumbs with cheese, parsley, pepper and salt. Combine butter and garlic and dip chicken pieces in the mixture. Then roll each piece thoroughly in the bread crumb mixture. Place chicken pieces in a single layer in shallow baking pan. Sprinkle with remaining bread crumb mixture. Bake until tender, about 50 minutes.
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Recipe Name: Chicken and Cheese in Wine Sauce
Serves: 4 Prep Time: 45 min
Oven Temp: 400°F Oven Time: 30 min
Ingredients:
1 Chicken, cut up
1 can Cheddar cheese soup
1/3 c White wine
2 Garlic cloves, minced
Pepper to taste
In a bowl mix together the undiluted soup, wine, pepper and garlic. Place the cut up chicken in a casserole dish. Pour the soup sauce over the chicken and bake at 400°F until bubbly. Serve with a rice pilaf.
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Recipe Name: Chicken Dijon #1
Serves: 4 Prep Time: 30 min
Oven Temp: 350°F Oven Time: 1½ Hrs
Comments: There will be several Chicken Dijon recipes in this volume. Pick the one you like best.
Ingredients:
¾ c Rice, uncooked
4 Chicken breasts
2 c Whipping cream
¾ c White wine
¼ t Tarragon
1/3 c Bread crumbs
2 T Dijon mustard
1 Onion, minced
¼ t Salt
¼ t Pepper
1 t Paprika
2 T Butter, melted
Place uncooked rice in a baking dish, covering the bottom evenly. Place the chicken pieces on top of the rice. Mix together the next 7 ingredients in a separate bowl. Pour over the chicken. Mix the melted butter with the bread crumbs and paprika. Sprinkle over the chicken. Bake uncovered at 350°F for 1½ hours.
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Recipe Name: Mexicali Chicken
Serves: 8 Prep Time: 1 hr
Oven Temp: 350°F Oven Time: 30 min
Ingredients:
8 Chicken breasts
15 oz Chili, without the beans
7 oz Green chili salsa
1 bunch Green onions, chopped
1 t Salt
3 oz Cream cheese, softened
½# Jack cheese, grated
½# Cheddar cheese, grated
Cook the chicken. Bone and cut chicken into large chunks and place in a 4-quart baking dish. Combine chili, salsa, onion, salt and cream cheese. Pour over the chicken. Sprinkle cheese over the chili mixture. Bake at 350°F for 30 minutes or until heated through. This can be made ahead, but more oven time will be needed. Serve with a tossed green salad made with avocado, orange slices and onion slices.
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Recipe Name: Chicken Casserole (Old Recipe)
Serves: 6 Prep Time: 30 min
Oven Temp: 400°F Oven Time: 25 min
Comments: This is an old recipe. Hope I read it right.
Ingredients:
6 Chicken breasts
2 c Celery, chopped
2/3 c Almonds, sliced
¾ c Mayonnaise
¾ c Cream of chicken soup
1 c Cheddar cheese, grated
1 T Onion, minced
2 T Lemon juice
4 Eggs, hard cooked and diced
Salt and pepper to taste
Lay chicken in a casserole dish. Combine remaining ingredients and pour over chicken. Bake at 400°F for 25 minutes or until bubbly.
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Recipe Name: Rolled Chicken Washington
Serves: 6 Prep Time: 2 hr
Oven Temp: 325° Oven Time: 1 hr
Ingredients:
½ c Mushrooms, fresh and fine chopped
2 T Butter
2 T Flour
½ c Light cream
¼ t Salt
1¼ c Cheddar cheese, sharp shredded
6 Chicken breasts, boned
2 Eggs, slightly beaten
¾ c Bread crumbs, dry and fine
Cheese filling
Sauté mushrooms in butter for about 5 minutes. Blend in flour. Slowly stir in cream. Add salt and pepper. Cook and stir constantly until mixture becomes very thick. Stir in cheese and cook over very low heat until cheese is melted. Turn mixture into pie pan. Cover and chill for about 1 hour. Cut the firm mixture in 6 equal parts and shape into sticks. Keep cool until use.
Chicken cutlets
Place chicken, boned side up, between saran wrap. Working from the center and with a wooden mallet, pound to form about ¼" cutlets. Place 1 cheese stick on each breast. Tuck in sides and roll like a jelly roll. Seal well. Dust each piece with flour; dip in egg, then roll in bread crumbs. Chill for 1 hour.
Cooking
1 hour before serving, fry in deep fat until out side is crisp. Place rolls in slow oven 325°F and cook for about 30 to 45 minutes until chicken is done.
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Recipe Name: Chicken and Asparagus Casserole
Serves: 4°F Prep Time: 30 min
Oven Temp: 375°F Oven Time: 30 min
Comments: Great dish for asparagus. Leave the MSG out if you want.
Ingredients:
4 Chicken breasts, boned
1 t MSG (or Poultry Seasoning)
¼ t Pepper
¼ c Oil
8 oz Asparagus spears
1 c Cream of Chicken soup
½ c Mayonnaise
1 t Lemon juice
½ t Curry powder
1 c Cheddar cheese, shredded
Place oil in fry pan and cook the chicken for about 8 minutes, turning regularly. Reserve the drippings. Allow chicken to cool then cut into 2" strips. Brush the bottom of a large casserole with the reserved drippings. Arrange the asparagus in the bottom of the dish; top with the chicken strips. In a separate bowl, mix soup, mayonnaise and lemon juice. Mix thoroughly. Pour over the chicken and asparagus mixture. Sprinkle the top with cheese. Cover and bake at 375°F for about 30 minutes, or until the dish is bubbly. Enjoy. Serve with a green salad and you´ve got a meal.
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Recipe Name: American-Style Chicken Curry
Serves: 4 Prep Time: 30 min
Comments: The recipe calls for "curry powder" , which can be generic. Try Madras Curry Powder in a green can.
Ingredients:
2 T Butter
1# Chicken breasts, boned and cut into thin strips
1 lg Tomato, coarsely chopped
1 pkg Onion soup mix
2 t Curry powder
1 c Water
2 c Yogurt, plain
2 c Rice, cooked and hot
2 c Peas, cooked and hot
In a large skillet, melt the butter and brown chicken strips. Add tomato chunks, onion soup mix and curry powder mixed with the water. Simmer covered for 15 minutes or until chicken is tender. Stir in yogurt; heat through, but do not boil. To serve - arrange chicken and sauce over hot rice and peas. If desired, serve with flaked coconut, raisins, cashews or almonds.
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Recipe Name: Microwave Chicken and Parmesan Cheese
Serves: 4 Prep Time: 30 min
Ingredients:
8 oz Tomato sauce
1 t Italian seasonings
¼ T Garlic salt
1/3 c Corn flake crumb
¼ c Parmesan cheese
1 T Parsley flakes, dried
1 lg Chicken breasts, boned and split, skin removed
1 Egg, beaten
½ c Mozzarella cheese, shredded
Mix tomato sauce, Italian seasoning and garlic salt in a 2-cup measure. Cover with waxed paper and microwave 100% for 2 minutes. Stir. Reduce to 50% and heat for 5 minutes. Stir. Mix the corn flake crumbs, cheese and parsley flakes. Dip the chicken in the beaten egg, then in the crumb mixture. Place in a 10" square microwave dish. Cover with waxed paper and cook at medium (70%) until chicken is tender, 9 to 14 minute, rearranging 2 way through. Do not turn over. Pour the sauce over the chicken and sprinkle with the mozzarella. Add additional Parmesan. Microwave at medium-high until mozzarella melts and the sauce is hot, 2 to 5½ minutes.
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Recipe Name: Chicken and Avocado
Serves: 4 Prep Time: 45 min
Oven Temp: 400°F Oven Time: 30 min
Comments: This recipe comes from the Delmarva Poultry Industry, Inc.
Ingredients:
4 Chicken breasts, boned and cutlet to ¼"
1 Avocado, ripe
2 T Onion, minced
1 T Lemon juice
¼ t Salt
1/8 t Pepper
1 c Mexican salsa
Fresh greens
Sour cream
Nacho chips
In a small bowl, combine mashed avocado, onion, lemon juice, salt and pepper and mix well. Spread ¼ of the avocado on each breast half. Roll and secure with tooth pick. Spread ½ of the salsa in a baking dish. Place chicken rolls, seam side down, in single layer. Cover with remaining salsa and bake uncovered for 30 minutes or until chicken is fork tender. Serve on a bed of fresh greens and garnish with sour cream and nacho chips.
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Recipe Name: Chicken Divan
Serves: 6 Prep Time: 1 hr
Oven Temp: 350°F Oven Time: 45 min
Comments: This recipe comes from the Devon County Fair.
Ingredients:
6 Chicken breasts, cooked
2 t Poultry seasoning
1 c Chicken soup
1 c Mushroom soup
1 T Lemon juice
1 c Mayonnaise
20 oz Broccoli
8 oz Cheddar cheese
½ c Bread crumbs, buttered
Curry powder to taste
Simmer chicken and poultry seasoning until done. Bone and cut chicken into bite sized pieces. Combine soup, lemon juice, mayonnaise and curry powder. Mix thoroughly. Just cover the bottom of a casserole dish with the sauce, reserving some. Layer broccoli and chicken. Cover with the sauce, cheese and bread crumbs. Bake 45 minutes at 350°F.
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Recipe Name: 2-Step Chicken Divan
Serves: 4 Prep Time: 45 min
Oven Temp: 450°F Oven Time: 15
Comments: Chicken Divan seems to be popular within Mom´s recipe file. Here is another.
Ingredients:
1# Broccoli spears, cut in strips
1½ c Chicken or turkey, cubed and cooked
1 can Cream of Broccoli soup
1/3 c Milk
½ c Cheddar cheese, shredded
1 T Butter, melted
2 T Bread crumbs, dry
In shallow casserole, arrange broccoli spears and top with chicken. Combine soup and milk and pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter and sprinkle over chicken. Bake at 450°F for 15 minutes or until hot.
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Recipe Name: Chicken Tetrazzini
Serves: 8 Prep Time: 24 hrs
Oven Temp: 400°F Oven Time: 35 min
Comments: Classic Italian dish.
Ingredients:
4½# Chicken
3 c Water, hot
Salt to taste
1 t Onion salt
2 t Celery salt
½# Spaghetti
6 T Butter
2 # Mushrooms, sliced
1 T Lemon juice
2 T Flour
¼ t Paprika
¼ t Pepper
1/8 t Nutmeg
1 c Heavy Cream
2/3 c Parmesan cheese, grated
Day before - Place chicken in deep kettle with water to cover. Add 2 t each of salt, onion salt and celery salt. Simmer until fork tender, 1 to 1½ hours. Add more water if necessary. Remove bird to bowl and when cool, remove meat from bones, refrigerate all at once. From the kettle, reserve 2½ cups of the broth and to the rest of the broth add 3 quarts of water and 2 T salt. Bring to a boil and slowly add the spaghetti and cook for 6 minutes or until tender. Drain and cool. Place in a casserole dish. Meanwhile, in a medium skillet, heat 3 T butter, add mushrooms and ½ t salt and sauté until soft, but not brown. Toss with the spaghetti and refrigerate. In saucepan, melt the rest of the butter and stir in flour, paprika, 1½ t salt, pepper and nutmeg. Slowly stir in the reserved broth. (¼ c Sherry may replace ½ c broth). Cook sauce, stirring until thick. Slowly add the cream then pour over chicken and refrigerate. 1 hour before serving, pre-heat oven to 400°F. Mix chicken and sauce mixture. Pour as much sauce as possible over spaghetti. Turn rest of chicken into spaghetti. Sprinkle with paprika and Parmesan and bake 25 minutes until hot throughout. Enjoy!
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Recipe Name: Chicken Pies in Potato Crusts
Serves: 6 Prep Time: 45 min
Oven Temp: 375°F Oven Time: 35 min
Comments: You can also use turkey.
Ingredients:
24 oz Hash brown potatoes, frozen best
6 T Butter, melted
1½ t Salt
¼ t Pepper
Casserole
½ c Onion, chopped
¼ c Flour
2 t Chicken bouillon granules
1 t Worcestershire sauce
½ t Basil, dried and crushed
2 c Milk
3 c Chicken or turkey, cooked and chopped
1 c Peas, can be frozen
Potatoes
Thaw the potatoes by pouring boiling water over them. Drain well; pat dry with paper towel. In a bowl, combine potatoes, butter, salt and pepper. Press mixture in bottom and up sides of 6 ungreased 10-ounce casseroles.
Casserole
In a saucepan sauté onion until tender, but not brown. Stir in flour, bouillon, Worcestershire sauce and basil. Add milk and cook and stir until thickened and bubbly. Stir in the chicken or turkey and the peas. Divide the mixture among the potato-lined casseroles. Refrigerate several hours, if desired. Bake uncovered in a 375°F oven for 30 to 35 minutes or until potato crusts are lightly browned.
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Recipe Name: No Name Chicken
Serves: 4 Prep Time: 10 min
Oven Temp: 400°F Oven Time: 50 min
Comments: Sorry, but this one had no name attached to it. This one could be HOT!
Ingredients:
1 Broiler-fryer chicken, quartered
2 t Lemon pepper
4 c Onion, sliced thin
1 t Olive oil
4 T Red hot pepper jelly
1 sm Red pepper, sweet and cut into rings
Cilantro
Place chicken on oiled rack of a large broiler pan. Sprinkle with lemon pepper and bake at 400°F, skin side up, for 50 minutes or until chicken is fork tender. In a large skillet, heat olive oil to medium temperature. Add onions and cook until barely wilted, about 5 minutes. Add jelly and stir gently until melted. Spoon half of the onion mixture on a large platter. Place chicken over onions and top with remaining onions. Garnish with pepper rings and cilantro.
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Recipe Name: Poulet de Province
Serves: 6 Prep Time: 24 hrs
Oven Temp: 375°F Oven Time: 40 min
Ingredients:
3# Chicken, cut up
¼ c Wish Bone salad dressing, French
2 c Mushrooms, sliced
6 oz Ripe olives, pitted and sliced
Hot cooked rice
Marinate chicken in salad dressing over night. Pre-heat oven to 375°F. Bake chicken with dressing for 40 minutes. Add all ingredients, except rice. Cook another 20 minutes or until chicken is slightly brown on top. Serve over the rice.
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Recipe Name: Chicken Teriyaki
Serves: 6 Prep Time: 5 hrs
Oven Temp: 400°F Oven Time: 50 min
Ingredients:
1 Whole chicken, cut up into pieces
½ c Soy sauce
1½ c Dry sherry
½ c Water
1 bunch Green onions, chopped, tops and all
1 Garlic clove, minced
½ t Ginger
2 T Rice vinegar
½ c Honey or brown sugar
2 T Sesame seeds
2 T Oil
1 T Cornstarch
Place cut up chicken in a large bowl. In a saucepan, combine remaining ingredients except cornstarch. Bring to a boil and pour over the chicken. Marinate at least 4 hours. The longer the better. Drain marinade and reserve. Place chicken in a shallow baking pan. Bake in a 400°F oven for about 50 minutes. Watch chicken and if it begins to brown too quickly, turn heat down. Baste several times with the marinade. Place marinade in a 1-quart saucepan. When chicken is done, remove pieces to platter and keep warm. Pour any juices from the chicken into the marinade. Strain, if desired. Mix cornstarch with a little water and add to marinade. Slow boil until thickened. Place in a separate bowl and use as a topping on the chicken or in with the rice. Serve with rice.
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Recipe Name: Chicken Divan
Serves: 6 Prep Time: 30 min
Oven Temp: 350°F Oven Time: 35 min
Comments: Mom always liked broccoli, as you can tell from the Soups and from her supply of Chicken Divan recipes. Each recipe has its own individuality. Good way to use broccoli.
Ingredients:
6 Chicken breasts, cooked
2 pkg Broccoli, cooked
2 c Rice, cooked
2 cans Cream of Chicken soup
1 c Mayonnaise
1 t Lemon juice
½ t Curry powder (Optional)
½ c Cheddar cheese, grated
½ pkg Pepperidge Farm stuffing
Place rice, then broccoli in bottom of a casserole dish. Layer in chicken ("I cut mine off the bone") Combine the next 4 ingredients in a bowl and pour over chicken. Sprinkle the cheese over all and then top with the stuffing. Bake 35 minutes at 350°F.
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Recipe Name: Chicken Casserole #3
Serves: 6 Prep Time: 15 min
Oven Temp: 375°F Oven Time: 45 min
Comments: This recipe card was old and yellowed.
Ingredients:
1 c Green beans
1 c Water chestnuts, sliced
1 Yellow or green squash
2 med Onions, sliced thin
Fresh mushrooms, sliced
2 c Chicken, cut up
2 Tomatoes, cut into wedges
1 lg pkg Cream cheese
1 c Cream of chicken soup
Lightly sauté the squash, onions and mushrooms. Spread the beans on the bottom of a casserole dish. Add all other ingredients, except the tomatoes. Alternating layers. Combine in a blender, the cream cheese and soup. Pour over the casserole. Place tomato wedges in the top. Bake at 375°F for 45 minutes.
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I think I mentioned it before, but ... there must be a 1000 ways to cook chicken. Look at the Chicken Divan recipes and the variations she did with it.
Recipe Name: Chicken Parmesan
Serves: 4 Prep Time: 45 min
Oven Temp: 425°F Oven Time: 30
Ingredients:
4 Chicken breast, skinned and boned
2 cans Italian Stewed tomatoes
2 T Cornstarch
½ t Oregano
½ t Basil
2 Cloves garlic minced
¼ t Tabasco
¼ c Parmesan cheese, grated
Place chicken in baking dish and bake in a pre-heated 425°F oven for 20 minutes. Drain. Combine all ingredients in a saucepan and stir until thick. Pour the sauce over the chicken and sprinkle with the cheese. Bake another 10 minutes or until cheese has melted. Garnish with parsley.
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Recipe Name: Light Apple Chicken Bake
Serves: 6 Prep Time: 1 hr
Oven Temp: 350°F Oven Time: 40 min
Comments: Think maybe about using turkey in this dish in place of the chicken.
Ingredients:
2 c Chicken, cooked and cubed
2 c Apple, unpeeled and diced
1 can Cream of Chicken soup, undiluted
2 c Celery, thin sliced
2 c Onion, chopped
1 t Sage, ground
¼ t Pepper
Combine all ingredients in a bowl. Stir and mix well. Spoon this mixture into a 1½ quart, lightly greased casserole dish. Bake at 350°F for 40 minutes or until thoroughly heated.
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Recipe Name: Rock Cornish Game Hen with Savory Cornbread Stuffing
Serves: 6 Prep Time: 2 hrs
Oven Temp: 375 Oven Time: 1¼ hrs
Ingredients:
½ pan Cornbread, cooled and crumbled
3 c Bread cubes, cut ½"
2 t Poultry seasoning
¼ c Butter
1½ c Mushroom slices
1 c Celery, sliced thin
1 c Chicken broth
½ c Onion, chopped
1 Egg, beaten
2 T Vegetable oil
6 (1# size) Rock Cornish hens
In a large bowl, combine cornbread, bread cubes and poultry seasoning. Set aside. In a large skillet melt the butter and sauté the mushrooms (fresh ones if available), celery and onion. Add to the cornbread mixture with the remaining ingredients, except hens. Toss and mix well. Pre-heat oven to 375°F. Fill the body cavities of the hens with about ½ cup of stuffing and place on the rack of a roasting pan. Rub the skin with butter. Bake about 1 hour and 15 minutes, basting with the pan drippings during the last 15 minutes.
Cornbread Notes:
To heat any remaining stuffing, place in a 1-quart casserole and cover. Bake at 375°F for about 20 minutes or until heated throughout. If a more browned top crust is desired, bake stuffing uncovered
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I get hungry just writing these recipes. Especially the next one. Never had it, but it sure sounds good.
Recipe Name: Curried Chicken Rolls
Serves: 4 Prep Time: 1 hr
Ingredients:
2 Whole chicken breasts, or 4 halved, skinned and boned
½ t Salt
1/8 t Pepper
1 T Butter
½ Onion, finely chopped
¾ c Rice, cooked
¼ c Raisins
1 t Curry Powder
½ t Poultry seasoning
1 t Brown sugar
1 Garlic clove, minced
1 T Oil
½ c White wine
1 t Chicken bouillon, granulated
1 T Parsley, chopped
On a hard surface and with a wooden mallet, pound chicken to 3/8" thickness. Sprinkle with salt and fresh ground pepper. If whole breasts are used, cut in half. Set aside. In a skillet, melt the butter and add onion and saluté for about 3 minutes, or until soft. Add the rice, raisins, parsley, curry powder, poultry seasoning, brown sugar and garlic. Stir until well mixed. Divide into 4 portions. Place one portion on each piece of chicken. Roll and fasten with tooth pick. In another skillet, heat oil over medium heat. Add chicken rolls and cook, turning about 15 minutes, or until brown on all sides. Add the wine and bouillon. Cover and simmer for about 30 minutes, or until fork can be inserted into chicken with ease.
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Recipe Name: Foolproof Chicken
Serves: 6 Prep Time: 1½ hr
Oven Temp: 350°F Oven Time: 1 hr
Ingredients:
1 can Mushroom soup
1 can Chicken soup
½ c Celery, diced fine
1 soup can White wine
1 c Uncle Ben´s Rice with Chicken Herb
6 Chicken breasts
Mix the undiluted soup with the celery, wine and rice. Let stand several hours. Arrange the breasts in a casserole. Pour the soup mixture aver the chicken and cover. Bake at 350°F for 1 hour.
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Recipe Name: East Indian Tidbits
Serves: 6 Prep Time: 20 min
Oven Temp: 400°F Oven Time: 5 min
Ingredients:
¾ c Chicken, chopped and cooked
1/3 c Chutney, chopped
¼ t Curry powder
3 T Butter, softened
2/3 c Mayonnaise
6 Slices bread, crust removed
Combine chicken, chutney, curry powder and butter. Mix and spread 3 T of the mixture on each slice of bread. Cut bread into quarters. Place 1 t of mayonnaise on top. Place on a greased cookie sheet and bake at 400°F for 5 minutes.
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Recipe Name: Chicken and Rice
Serves: 8 Prep Time: 45 min
Oven Temp: 400°F Oven Time: 30 min
Ingredients:
1 pkg (6 oz) Uncle Ben´s Long and Wild Rice
¼ c Butter
1/3 c Onion, diced
1/3 c Flour
Salt and Pepper to taste
1 c Milk
1 c Chicken broth
2 c Chicken, cubed and cooked
Parsley
Cook rice according to package. Set aside. Sauté the onion in butter until soft. Stir in flour; add milk and chicken broth. Cook until thicken and add chicken cubes. Use a 2-quart casserole dish and place chicken mixture in it. Bake in a 400°F oven for 30 minutes uncovered.
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Recipe Name: Ground Turkey Loaf
Serves: 5 Prep Time: 1½ hr
Oven Temp: 350°F Oven Time: 1 hr
Ingredients:
1 Egg
3 T Ketchup
3 T Soy sauce
1 t Worcestershire sauce
¾ c Cracker crumbs, finely ground
3 T Oil
1 c Onion, finely chopped
½ c Green peppers, finely chopped
½ c Celery, finely chopped
½ t Thyme, leaf
1# Turkey, ground
½ t Poultry seasoning
¼ t Salt
1/8 t Pepper
Pre-heat oven to 350°F. Beat the egg, ketchup, soy sauce and Worcestershire sauce in a small bowl. Stir in cracker crumbs to mix well and soften. In a skillet, heat oil and sauté the onion, green pepper and celery with the thyme until softened. In a larger bowl, combine turkey, poultry seasoning, salt and pepper with the crumb mixture and sautéed vegetables. Beat with a fork until well mixed and press into a standard loaf pan. Bake in a 350°F oven for 1 hour.
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Recipe Name: Apple Pecan Stuffing
Yield: 8 cups Prep Time: 20 min
Ingredients:
½ c Butter, melted
1 lg Onion, diced
Salt to taste
1 c Celery, diced
¼ c Parsley, chopped
2 c Apple, tart and diced
1½ c Pecan pieces
Chicken stock to moisten
Thyme
Rosemary
6 c Bread cubes, dried
Sauté onions and celery in melted butter until soft. Season to taste. Combine apple, pecans and bread cubes with onion sauté. Mix well. Moisten with chicken stock until stuffing is slightly dampened but not soggy. Season well with herbs and salt and pepper. Use as needed.
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Recipe Name: Turkey Meatloaf with Spinach
Serves: 8 Prep Time: 1½ hr
Oven Temp:
350 Oven Time: 1 hr
Ingredients:
1# Ground turkey
1 Egg
3 T Ketchup
3 T Soy sauce
1 t Worcestershire sauce
¾ c Bread crumbs, finely ground
3 T Butter
1 c Onion, finely chopped
½ c Green peppers, finely diced
¼ c Celery, finely diced
½ t Poultry seasoning
10 oz Spinach, diced
Pre-heat the oven to 350°F. In a bowl, combine the turkey, egg, ketchup, soy sauce and Worcestershire sauce. Mix thoroughly. Add the bread crumbs and mix. Set aside. Sauté in butter the onion, green peppers and celery until soft. Let cool. Add the sauté to the turkey mixture and mix by hand. Add the poultry seasoning and spinach and mix thoroughly. . Form into a loaf and place in a loaf pan. Bake in a 350°F oven for 1 hour.
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Recipe Name: Slippery Dumplings
Serves: 6 Prep Time: 30 min
Ingredients:
2 c Flour
1 t Salt
2 T Crisco
Add enough water to make a stiff dough. Flour hands and roll dough into a tube and pat sides to make square. Slice ¼" squares. After stewing a chicken, reserve the liquid. Bring liquid to a full boil and drop in the dumpling dough. Cook covered for 10 minutes. Uncover and cook for another 10 minutes. Serve with the stewed chicken and lots of gravy.
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