4 qt Cold Water 1 lg Chicken 1 Turkey Wing 6 Cloves Garlic, peeled and Mashed 1 lg Yellow Onion, peeled and Sliced 2 md Carrots, peeled and cut up 1 md Parsnip, peeled and Quartered 1 md Turnip, peeled and quartered 2 Ribs Celery with Leaves, Cut into pieces 1/2 c Fresh Parsley Leaves 1 Bay Leaf Salt and pepper 12 oz Fresh or Dried Noodles Bring water to boil in a large soup pot. Add whole chicken, turkey wing, garlic, onion, carrot, parsnip, celery, and bay leaf. Simmer about 3 hours, skimming fat from the top from time to time. Taste and adjust seasonings with salt and pepper about 2 hours into the cooking. Fish out the bay leaf and discard. Lift all vegetables from the broth to a food processor fitted with a steel blade. Puree and reserve. Remove the chicken, reserving the meat. Discard skin, bones, and the turkey wing. Return the chicken meat to the soup. Raise to a simmer. Add noodles and cook until al dente. Add vegetable puree back to the soup and stir to mix thoroughly. Adjust the seasonings with salt and pepper. Serve warm. |
2 T Unsalted butter 1 ea Onion, finely chopped 2 ea Garlic cloves, minced 1 ea Bay leaf, crumbled 2 c Ketchup 3/4 c Coca-Cola 1 T Worcestershire sauce 1 t Dijon mustard 2 t Wine vinegar 1 x Salt and pepper to taste Melt butter in medium saucepan over medium-low heat. Add onions and cook 1 minute. Add garlic and cook 4 minutes longer. Do not brown. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer, uncovered, stirring occasionally, 1 hour. Brush on chicken during final 10 to 15 minutes of grilling. Makes 1 1/2 cups. From “Cooking with Fire and Smoke” by Phillip Stephen Schulz. Printed in the July 2, 1992 issue of the Los Angeles Daily News. |
1 md Onion [chopped] 2 Celery stalks [sliced] 2 Carrots [sliced] 4 c Chicken broth (low sodium) 2 c ARMOUR Lower Salt Ham [cut into /" cubes] 1 c Frozen peas 2 tb Corn starch 1) In a dutch oven, combine onion, celery, carrots, broth, ham & seasonings… Cover and cook over med-high heat for 20 min. or `til carrots are almost tender, then stir in the peas… 2) Mix / cup water and then corn starch and add to the stew. Stir constantly `til stew thickens… and if desired garnish with celery… |
1 Onions 2 Garlic 2 tb Oil 2 c Canned tomatoes 4 c Chicken broth 1 ts Salt 1 ts Pepper 1 tb Oregano Servings: 2 Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes. Barbara Zack |
—–PATTI - VDRJ67A—– 4 Chicken breast halves; - skinless, boneless 2 tb Butter or margarine 4 oz Mushrooms; sliced, drained 1/2 c Green onions; chopped 3 tb White wine -OR- lemon juice 1/2 c Whipping cream 1 c Seedless grapes 1/2 ts Salt 1/8 ts White pepper Heat 1 tbls butter in 10″ skillet. Add mushrooms and saute over medium-high heat for 2 minutes. Turn mushrooms onto heated platter. Add remaining butter to skillet. Place chicken into pan. Saute over medium heat about 10 minutes, until chicken is cooked through, turning 2-3 times. Add onions and wine after 5 minutes of cooking. Arrange cooked chicken over mushrooms. Drain mushroom juice into skillet. Heat pan juices to boiling. Add cream. Boil 2-3 minutes. Add grapes to pan. Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken. Serve immediately. (If chicken has cooled off, return to pan for a few minutes to reheat). Can be made ahead, covered and refrigerated. Before serving, return to pan and reheat over low heat, being very careful not to brown. OR, reheat, covered, in microwave using MEDIUM power for 1 minute. |
1/4 c Chicken broth 1/3 c Water 2 tb Soy sauce 1 Minced clove garlic 1 tb Sherry or vermouth 1/4 c Minced onion 2 ts Sugar 1 1/2 tb Soy sauce 2 ts Grated ginger 1 tb Brown sugar 1 Minced clove garlic 1 tb Catsup 1 lb Boneless chicken 1 ds Red pepper Toothpicks or skewers 1/2 tb Lime juice 1/4 c Crunchy peanut butter Cut chicken in 1/2-inch strips. Combine next six ingredients. Marinate chicken in refrigerator for several hours or overnight. Weave chicken on skewers. Microwave on high 6 minutes. Make peanut sauce by cooking garlic and onion in water. (Microwave 1 minute.) Add remaining ingredients and cook until heated through. (Microwave 1 minute.) Pour some of the sauce over chicken and serve with remaining sauce. Makes 4 main dish servings or 6 appetizers. (278 calories per serving) |
2 Whole broiler-fryer chicken -breasts,halved,skinned and -boned 4 tb Jalapeno pepper jelly,melted 2 Sweet red -peppers,roasted,skinned Marinade (Recipe below) Place chicken between two pieces of wax paper. On hard surface, with meat mallet or similar flattening utensil, pound to 1/4″ thickness. In large plastic zip-lock bag, place chicken in single layer. Add marinade;close bag; refrigerate and marinate, turning once, for 1 hour. Bring chicken to room temperature; place on broiler pan and brush liberally with marinade. Set oven temperature control at broil and arrange rack so chicken is about 6″ from heat. Broil 8 minutes; turn, brush with marinade, and broil about 8 minutes longer or until chicken is brown and fork can be inserted with ease. Brush chicken with melted jelly. Place two roasted pepper strips to form an X on each breast half; spoon on remaining jelly. Return to oven and broil until chicken is glazed. Serves 4. NOTE: To roast peppers, place under broiler, turning often until charred, cool. With point of sharp knife, remove stem, seeds, and skins. Cut in 8 strips. Marinade: In medium bowl, mix together: 1/4 cup olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1 oz. tequila 1/4 tsp bottled hot pepper sauce 1/8 tsp liquid smoke 1/4 tsp salt. |
—–LUAU CHICKEN—– 2 10oz. Chicken breasts,boned -and skinned 2 tb Safflower oil 1 1/2 c Taro or spinach leaves 1/2 c Butternut squash; julienned 1/2 Medium onion; sliced —–POHA PICKLE GARNISH—– 1 c Cider vinegar 2 c Water 1/4 c Brown sugar 1 ts Juniper berries 2 tb Pickling spice 1 1/2 c Poha or goose berries -or currants 1/2 Medium onion sliced 1 Carrot; julienned Prepare Poha Pickle Garnish night before: Place vinegar, water, sugar, juniper berries and pickling spices in a saucepan and bring to a boil. Add berries, onion, and carrots. Remove from heat and cool. Chill pickle overnight. To serve, remove pickle with a slotted spoon and sprinkle over the chicken. Split chicken breast, and trim off all fat and the last wing bone. Place between two pieces of plastic wrap and pound thin. Do not break through the meat. Place taro in a steamer and cook for 4 minutes (if spinach is used, do not steam). Drain. In a skillet, heat safflower oil and saute taro or spinach, onion, and squash, cooking until onions are translucent. Cool mixture. Divide into four parts and place some of each on 1/2 chicken breast, roll and fasten on the bottom with toothpick. Season chicken with salt and pepper as desired and steam for 5 minutes. Per serving:400 calories, 14 grams fat, 119 mg cholesterol, 214 mg sodium From: “Hawaii Magazine” April 1992 Formatted by: Dorie Villarreal |
4 Medium skinless, boneless Chicken breast halves (about 1 pound total) Nonstick spray coating 1 1/2 ts Cornstarch 1/2 ts Finely shredded orange peel 1/8 ts Salt 1/2 c Orange juice 1 tb Orange liqueur or orange Juice 1 ts Honey 2 Medium oranges, peeled and Sectioned Rinse chicken; pat dry. Spray a cold large nonstick skillet with nonstick coating. Preheat skillet over medium heat. Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once. Meanwhile, for sauce, in a small saucepan stir together the cornstarch, orange peel, and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Stir in the orange liqueur or orange juice and honey. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in orange sections; heat through. To serve, transfer the chicken to dinner plates. Spoon sauce over chicken. |
7 3/4 oz Junior Peach Cobbler; 1 Jar 1/3 c Catsup 1/3 c Vinegar 1/3 c Brown Sugar; Packed 1 ea Clove Garlic; Minced 1 tb Worcestershire Sauce 1/2 ts Ginger; Ground 1/4 ts Mace; Ground 1 ts Onion Salt NOTE: If the baby food is not available, you could use the same amount of finely chopped peaches, if canned, well drained before chopping. +++++ Combine all the ingredients thoroughly. Core the hot dogs diagonally on three sides. Barbecue basting with the sauce about three times while they are cooking. You can also use this on pork or chicken or the heated sauce in a chafing dish with sliced hot dogs. Makes about 1 1/2 cups of sauce, (enough for 2 lbs of hot dogs). |