3 c. water
1 heaping tsp. dashinomoto
1/2 tsp. salt
1/2 tsp. soy sauce
4 mushroom slices for garnish chopped chives for garnish
1.
In a saucepan, bring water to a boil.
2.
Stir in dashinomoto, salt, and soy sauce.
3.
Remove immediately from heat. Pour into 4 small bowls and garnish each with a mushroom slice and a pinch of chives.
Preparation time: 10 minutes
Cooking time: 2 minutes
Serves 4
Monday, July 21, 2008
Rice Cake Soup with Shrimp/Ozoni
Ozoni is the traditional Japanese New Year’s soup.* The recipe for ozoni varies from region to region, but it always contains mochi (glutinous rice cakes) and usually has vegetables or greens and some kind of meat or fish.Though some Japanese cooks still make their own mochi, many now purchase them already prepared. In the United States, mochi are available at most specialty
grocery stores.
4 dried shiitake mushrooms
1 1/2 c. warm water pinch of sugar
3 c. basic clear soup, without mushrooms or chives
4 jumbo shrimp (fresh or frozen), peeled and deveined
12 to 16 leaves of fresh spinach, rinsed
4 mochi
4 thin strips of lemon peel for garnish (optional)
1.
Soak dried shiitake mushrooms for about 20 minutes in 1 1/2 c. warm water with a pinch of sugar. Remove from water and set the water aside. (Do not discard.) Cut off mushroom stems and rinse mushrooms under cold water. Squeeze mushrooms as dry as you can, cut each one in half, and place them in a saucepan
2.
Add 1 c. of the water you set aside to the saucepan. Add basic clear soup and bring mixture to a simmer. Cover and cook for 12 to 15 minutes.
3.
While soup is simmering, cook shrimp in boiling water for 2 to 3 minutes. Remove from heat, drain, and set aside.
4.
In a small saucepan, barely cook spinach leaves in boiling water for 30 to 40 seconds. The leaves should just begin to wilt. Drain, rinse leaves under cold water, and drain again. Squeeze water out of the leaves and set aside.
5.
Soak mochi in a saucepan of warm water for 5 minutes, then bring water to a boil. Cook for 1 minute or until they begin to soften. Drain and put each mochi in a small bowl. Place one shrimp and 3 or 4 spinach leaves on each mochi. Add 2 mushroom halves to each bowl. If desired, add a strip of lemon peel as a garnish.
6.
Remove the soup from heat and pour into the 4 bowls. Serve immediately.
Preparation time: 45 minutes
Cooking time: 15 to 20 minutes
Serves 4
*Shrimp is a popular ingr
edient in New Years dishes such as ozoni, since the shrimp' s bent back symbolizes old age and long life.
grocery stores.
4 dried shiitake mushrooms
1 1/2 c. warm water pinch of sugar
3 c. basic clear soup, without mushrooms or chives
4 jumbo shrimp (fresh or frozen), peeled and deveined
12 to 16 leaves of fresh spinach, rinsed
4 mochi
4 thin strips of lemon peel for garnish (optional)
1.
Soak dried shiitake mushrooms for about 20 minutes in 1 1/2 c. warm water with a pinch of sugar. Remove from water and set the water aside. (Do not discard.) Cut off mushroom stems and rinse mushrooms under cold water. Squeeze mushrooms as dry as you can, cut each one in half, and place them in a saucepan
2.
Add 1 c. of the water you set aside to the saucepan. Add basic clear soup and bring mixture to a simmer. Cover and cook for 12 to 15 minutes.
3.
While soup is simmering, cook shrimp in boiling water for 2 to 3 minutes. Remove from heat, drain, and set aside.
4.
In a small saucepan, barely cook spinach leaves in boiling water for 30 to 40 seconds. The leaves should just begin to wilt. Drain, rinse leaves under cold water, and drain again. Squeeze water out of the leaves and set aside.
5.
Soak mochi in a saucepan of warm water for 5 minutes, then bring water to a boil. Cook for 1 minute or until they begin to soften. Drain and put each mochi in a small bowl. Place one shrimp and 3 or 4 spinach leaves on each mochi. Add 2 mushroom halves to each bowl. If desired, add a strip of lemon peel as a garnish.
6.
Remove the soup from heat and pour into the 4 bowls. Serve immediately.
Preparation time: 45 minutes
Cooking time: 15 to 20 minutes
Serves 4
*Shrimp is a popular ingr
edient in New Years dishes such as ozoni, since the shrimp' s bent back symbolizes old age and long life.
Scattered” Sushi Rice/Chirashi-zushi
In addition to the traditional sweets eaten on Hina Matsuri (Girls’ Day), chirashi-zushi has become a popular dish for girls and their friends to share at their doll-viewing tea parties.
2 c. short-grain white rice, uncooked
2 1/3 c. water
4 1/2 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tbsp. salt
vegetable oil
4 dried shiitake mushrooms
1 1/2 c. warm water
1 small carrot, peeled and cut into thin sticks
1 1/2 tbsp. soy sauce
1 1/2 tbsp. sugar
3 tbsp. lemon juice
10 oz. canned crabmeat, or frozen crab, thawed
1/2 c. green peas, fresh or frozen
2 eggs
1/2 tsp. sugar
pinch of salt
1.
Wash rice in a pan with cold water until water is clear. Drain and place rice in a covered heavy pot or saucepan with 2 1/3 c. water. Soak for 1 hour.
2.
Bring rice and water to a boil. Lower heat and simmer until water is absorbed (about 25 minutes). Turn off heat and let sit for 10 minutes. Remove rice from pot and place in a large serving bowl.
3.
While rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until sugar and salt dissolve. Sprinkle mixture over rice and gently fold it into the rice with a wooden spoon or spatula. Leave to cool.
4.
Soak shiitake in 1 1/2 c. warm water for 30 minutes. Remove from water and set water aside. Cut off mushroom stems and squeeze mushrooms dry. Cut into thin shreds.
5.
In a small saucepan,combine of mushroom-soaking liquid, soy sauce, 1tbsp. sugar, mushrooms, and carrot sticks. Cover and bring to a boil. Remove lid and simmer for 2 minutes, stirring constantly. Remove from heat, drain, and set aside
6.
Sprinkle lemon juice over crabmeat and let sit for 5 minutes. Squeeze extra liquid out of crabmeat, break into small pieces, and set aside.
7.
Boil green peas until they are tender. Remove from heat, drain, and set aside.
8.
Beat eggs with 1/2 tsp. sugar and pinch of salt. Heat a frying pan lightly coated with vegetable oil and pour in half of egg mixture, tilting pan to make a thin omelet. Fry over low heat for 30 seconds or until surface of omelet is dry. Carefully remove omelet with a spatula and place on a cutting board. Repeat with remaining mixture. When omelets are cool enough to handle, cut into thin strips.
9.
With a wooden spoon or spatula, fold about half of the mushrooms, carrot, peas, and crabmeat into the rice. Scatter the remainder, along with omelet strips, on top and serve at room temperature.
Preparation time:
1 1/2 to 2 hours
Cooking time: 1 hour
Serves 4 to 6
*This festive dish is easy to adapt to your personal tastes. Omit the eggs and the crabmeat to create a tasty vegetarian entree, you can add almost any veggie you like to the mix- be creative!
2 c. short-grain white rice, uncooked
2 1/3 c. water
4 1/2 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tbsp. salt
vegetable oil
4 dried shiitake mushrooms
1 1/2 c. warm water
1 small carrot, peeled and cut into thin sticks
1 1/2 tbsp. soy sauce
1 1/2 tbsp. sugar
3 tbsp. lemon juice
10 oz. canned crabmeat, or frozen crab, thawed
1/2 c. green peas, fresh or frozen
2 eggs
1/2 tsp. sugar
pinch of salt
1.
Wash rice in a pan with cold water until water is clear. Drain and place rice in a covered heavy pot or saucepan with 2 1/3 c. water. Soak for 1 hour.
2.
Bring rice and water to a boil. Lower heat and simmer until water is absorbed (about 25 minutes). Turn off heat and let sit for 10 minutes. Remove rice from pot and place in a large serving bowl.
3.
While rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until sugar and salt dissolve. Sprinkle mixture over rice and gently fold it into the rice with a wooden spoon or spatula. Leave to cool.
4.
Soak shiitake in 1 1/2 c. warm water for 30 minutes. Remove from water and set water aside. Cut off mushroom stems and squeeze mushrooms dry. Cut into thin shreds.
5.
In a small saucepan,combine of mushroom-soaking liquid, soy sauce, 1tbsp. sugar, mushrooms, and carrot sticks. Cover and bring to a boil. Remove lid and simmer for 2 minutes, stirring constantly. Remove from heat, drain, and set aside
6.
Sprinkle lemon juice over crabmeat and let sit for 5 minutes. Squeeze extra liquid out of crabmeat, break into small pieces, and set aside.
7.
Boil green peas until they are tender. Remove from heat, drain, and set aside.
8.
Beat eggs with 1/2 tsp. sugar and pinch of salt. Heat a frying pan lightly coated with vegetable oil and pour in half of egg mixture, tilting pan to make a thin omelet. Fry over low heat for 30 seconds or until surface of omelet is dry. Carefully remove omelet with a spatula and place on a cutting board. Repeat with remaining mixture. When omelets are cool enough to handle, cut into thin strips.
9.
With a wooden spoon or spatula, fold about half of the mushrooms, carrot, peas, and crabmeat into the rice. Scatter the remainder, along with omelet strips, on top and serve at room temperature.
Preparation time:
1 1/2 to 2 hours
Cooking time: 1 hour
Serves 4 to 6
*This festive dish is easy to adapt to your personal tastes. Omit the eggs and the crabmeat to create a tasty vegetarian entree, you can add almost any veggie you like to the mix- be creative!
Noodle Soup with Chicken and Bean Paste/Miso Ramen
Although ramen noodles are originally from China, they are very popular in Japan, and Japanese cooks have created many of their own unique ramen dishes. Miso ramen was first made in Sapporo, a northern city famous for its Snow Festival and its many ramen shops.
1/4 lb. chicken breast* 9 oz. ramen noodles, instant or fresh-dried
5 c. chicken or vegetable broth
1 1-inch piece of fresh ginger root, crushed
6 tbsp. miso
1. 1/2 tbsp. soy sauce
salt and pepper to taste
2 scallions, chopped into thin rounds
1.Place chicken breast in a large saucepan with enough water to cover. Bring to a boil. Turn heat to low, cover pan, and simmer for 30 minutes. Carefully remove chicken to a small bowl or plate to cool.
2.While chicken is simmering, cook ramen noodles in 6 c. boiling water until they soften, about 2 1/2 to 3 minutes for instant and 5 to 6 minutes for fresh-dried. Drain and rinse with cold water. Divide noodles among four bowls. When chicken is cool enough to handle, use your fingers to shred it into thin strips and divide strips among the four bowls, on top of the noodles.
1/4 lb. chicken breast* 9 oz. ramen noodles, instant or fresh-dried
5 c. chicken or vegetable broth
1 1-inch piece of fresh ginger root, crushed
6 tbsp. miso
1. 1/2 tbsp. soy sauce
salt and pepper to taste
2 scallions, chopped into thin rounds
1.Place chicken breast in a large saucepan with enough water to cover. Bring to a boil. Turn heat to low, cover pan, and simmer for 30 minutes. Carefully remove chicken to a small bowl or plate to cool.
2.While chicken is simmering, cook ramen noodles in 6 c. boiling water until they soften, about 2 1/2 to 3 minutes for instant and 5 to 6 minutes for fresh-dried. Drain and rinse with cold water. Divide noodles among four bowls. When chicken is cool enough to handle, use your fingers to shred it into thin strips and divide strips among the four bowls, on top of the noodles.
CHICKEN SARONNO
6 chicken breasts, boned, skinned and halved
Salt
Pepper
Garlic powder
Curry powder
Flour
1/4 c. butter or margarine
1/2 lb. fresh mushrooms, thickly sliced
1/4 c. Amaretto di Saronno
Grated rind and juice of 1 lemon
1 1/2 c. chicken broth
1 tbsp. cornstarch
Patty shells
Cut chicken into 1" wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat butter or margarine in a large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto di Saronno, grated rind and juice. Simmer 5 minutes.
Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt, if necessary. Spoon mixture into patty shell. Garnish with parsley and diced tomato, if desired. Makes 6 servings
Salt
Pepper
Garlic powder
Curry powder
Flour
1/4 c. butter or margarine
1/2 lb. fresh mushrooms, thickly sliced
1/4 c. Amaretto di Saronno
Grated rind and juice of 1 lemon
1 1/2 c. chicken broth
1 tbsp. cornstarch
Patty shells
Cut chicken into 1" wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat butter or margarine in a large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto di Saronno, grated rind and juice. Simmer 5 minutes.
Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt, if necessary. Spoon mixture into patty shell. Garnish with parsley and diced tomato, if desired. Makes 6 servings
CHICKEN PECAN QUICHE
1 c. flour
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 tsp. dillweed
1/4 c. pecans, chopped
Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in bottom of 9" pie plate.
Bake 10 minutes at 350 degrees. Combine rest of ingredients and put into crust. Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 tsp. dillweed
1/4 c. pecans, chopped
Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in bottom of 9" pie plate.
Bake 10 minutes at 350 degrees. Combine rest of ingredients and put into crust. Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.
CHICKEN FRIED RICE
1 c. chicken, diced and cooked
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped
1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded
Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth.
Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery.
Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. Stir in lettuce and serve at once.
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped
1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded
Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and add chicken with soy sauce and broth.
Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery.
Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. Stir in lettuce and serve at once.
CHICKEN ENCHILADAS
6 chicken breasts, halved, cooked and diced
1 med. onion, chopped and sautéed in butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded
Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up. Place in greased Pyrex baking dish seam side down. Combine soup, water and sour cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40 minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice
and beans. May be frozen but omit cheese before freezing. Serves 8 to 10
1 med. onion, chopped and sautéed in butter
8 oz. cream cheese, softened
1 sm. can green chilies, chopped
1 pkg. med. flour tortillas
1 can cream of chicken soup
3/4 c. water
8 oz. sour cream
Cheddar cheese, shredded
Combine chicken, onion, cream cheese and chilies. Spoon into flour tortilla and roll up. Place in greased Pyrex baking dish seam side down. Combine soup, water and sour cream. Pour over top of tortillas. Bake in preheated 350-degree oven for 35 to 40 minutes. Sprinkle with cheddar cheese and heat to melt. May be served with rice
and beans. May be frozen but omit cheese before freezing. Serves 8 to 10
CHICKEN CURRY
10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven.
Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.
Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven.
Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.
Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.
CHICKEN CHARDONNAY
2 (6 oz.) chicken breasts, boned and skinned
2 tbsp. butter
2 tbsp. shallots, chopped
1 c. fresh mushrooms, sliced
1/4 c. chardonnay (or other dry white wine)
1 tbsp. lemon juice
Flour
1 tbsp. veg. oil
1/4 c. heavy cream
Parsley, chopped
Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in flour and season if desired. Saute in oil in frying pan.
Add cream to mushroom mixture and heat until reduced. On warm serving plates, place mushrooms over chicken breasts. Sprinkle with chopped parsley and serve immediately.
2 tbsp. butter
2 tbsp. shallots, chopped
1 c. fresh mushrooms, sliced
1/4 c. chardonnay (or other dry white wine)
1 tbsp. lemon juice
Flour
1 tbsp. veg. oil
1/4 c. heavy cream
Parsley, chopped
Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in flour and season if desired. Saute in oil in frying pan.
Add cream to mushroom mixture and heat until reduced. On warm serving plates, place mushrooms over chicken breasts. Sprinkle with chopped parsley and serve immediately.
CHICKEN CASSEROLE OTHER RECIPES
1 (10 oz.) box Wheat Thins, crushed
2 c. chicken, cooked and diced
1 (15 oz.) can asparagus, cut spears
1 (8 oz.) can water chestnuts, sliced
2 cans cream of chicken soup
1 c. Hellmann's mayonnaise
1 c. cheddar cheese, grated
1 stick butter or margarine
Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the bottom of a 9" x 13" greased baking dish. Place 1/2 of the soup and mayonnaise mixture, then asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese. Top with remaining soup and mayonnaise mixture.
Melt butter and combine with remaining Wheat Thins. Sprinkle evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly around the edges.
2 c. chicken, cooked and diced
1 (15 oz.) can asparagus, cut spears
1 (8 oz.) can water chestnuts, sliced
2 cans cream of chicken soup
1 c. Hellmann's mayonnaise
1 c. cheddar cheese, grated
1 stick butter or margarine
Combine soup and mayonnaise. Place 1/2 of crushed Wheat Thins in the bottom of a 9" x 13" greased baking dish. Place 1/2 of the soup and mayonnaise mixture, then asparagus, mushrooms, diced chicken, water chestnuts and cheddar cheese. Top with remaining soup and mayonnaise mixture.
Melt butter and combine with remaining Wheat Thins. Sprinkle evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly around the edges.
CHICKEN CASSEROLE
2 c. chicken, cooked and cut into small pieces
1/4 lb. egg noodles
1 can cream of chicken soup
4 c. Stove Top Stuffing mix
1 stick butter, melted
1/2 c. milk
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6.
1/4 lb. egg noodles
1 can cream of chicken soup
4 c. Stove Top Stuffing mix
1 stick butter, melted
1/2 c. milk
Butter 1 1/2-quart casserole dish. Cook noodles according to package, drain and pour into dish. Top with cooked chicken and chicken soup. Mix butter with stuffing mix and put on top of soup. Pour milk over the top of casserole. Bake at 350 degrees for 25 minutes. Serves 4 to 6.
CHICKEN BREAST WITH HONEY - WINE SAUCE
1 c. dry white wine
4 tbsp. soy sauce
1/4 tsp. garlic powder
4 chicken breasts, skinned, boned and cut into pieces
4 tbsp. veg. oil
1/2 c. honey
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade. In a shallow dish, mix the flour, salt and pepper.
Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the oil until moderately hot.
Add chicken and cook, turning, until brown on all sides. Add honey to reserved marinade and pour over chicken.
Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.
4 tbsp. soy sauce
1/4 tsp. garlic powder
4 chicken breasts, skinned, boned and cut into pieces
4 tbsp. veg. oil
1/2 c. honey
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
In a large bowl, mix the wine, soy sauce and garlic powder. Add the chicken pieces, stir to coat, and marinate for 1 hour in the refrigerator. Drain chicken, reserving marinade. In a shallow dish, mix the flour, salt and pepper.
Lightly dredge chicken, one piece at a time, in the flour. In a large frying pan, heat the oil until moderately hot.
Add chicken and cook, turning, until brown on all sides. Add honey to reserved marinade and pour over chicken.
Cover and simmer for about 15 to 20 minutes or until tender. Transfer chicken to serving platter and spoon sauce over it. Serve over buttered noodles. Serves 4.
CHICKEN BREASTS IN SOUR CREAM WITH MUSHROOMS
4 whole chicken breasts, halved
1 (4 oz.) can sliced mushrooms, drained
1 can cream of mushroom soup
1/2 soup can sherry wine
1 c. sour cream
Paprika
Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with mushrooms. Combine undiluted soup, sherry and sour cream, blending well. Pour over chicken, completely covering it. Dust with paprika. Bake at 350 degrees for 1 1/2 hours.
Serves 4.
1 (4 oz.) can sliced mushrooms, drained
1 can cream of mushroom soup
1/2 soup can sherry wine
1 c. sour cream
Paprika
Arrange chicken in a shallow baking dish so that pieces do not overlap. Cover with mushrooms. Combine undiluted soup, sherry and sour cream, blending well. Pour over chicken, completely covering it. Dust with paprika. Bake at 350 degrees for 1 1/2 hours.
Serves 4.
CHICKEN IN SOUR CREAM GRAVY
2 sm. fryer chickens, cut up
Salt and pepper, to taste
1/4 lb. butter or margarine
3 c. milk
2 tbsp. parsley, chopped
1/4 c. sherry
1 1/2 c. sour cream
Season chicken with salt and pepper. Saute in butter until golden brown. Place chicken and drippings in casserole. Cover with milk. Cook very slowly (about 325 to 350 degrees), about 30 minutes or until tender. Add parsley and sherry. Cook 5 to 10 minutes more. Add sour cream & stir into gravy. Keep in oven another 5 minutes or more. Check for doneness
Salt and pepper, to taste
1/4 lb. butter or margarine
3 c. milk
2 tbsp. parsley, chopped
1/4 c. sherry
1 1/2 c. sour cream
Season chicken with salt and pepper. Saute in butter until golden brown. Place chicken and drippings in casserole. Cover with milk. Cook very slowly (about 325 to 350 degrees), about 30 minutes or until tender. Add parsley and sherry. Cook 5 to 10 minutes more. Add sour cream & stir into gravy. Keep in oven another 5 minutes or more. Check for doneness
CHICKEN BREASTS IN SOUR CREAM
6 chicken breasts, split and boned
2 c. sour cream
1/4 c. lemon juice
2 tsp. salt
4 tsp. worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. breadcrumbs
1/2 c. margarine, melted
1/2 c. butter, melted
Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat well.
Place in baking dish. Mix margarine and butter; pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 5 minutes more.
Serves 6.
2 c. sour cream
1/4 c. lemon juice
2 tsp. salt
4 tsp. worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. breadcrumbs
1/2 c. margarine, melted
1/2 c. butter, melted
Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking up as much of sour cream mixture as possible. Roll chicken in breadcrumbs to coat well.
Place in baking dish. Mix margarine and butter; pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 5 minutes more.
Serves 6.
CHICKEN AND RICE ALMONDINE SQUASH
3 acorn squash, halved
1/2 c. almonds, natural sliced
1/4 c. margarine
2 tbsp. maple syrup
1 c. long grain rice
1 c. chicken broth
1/4 c. raisins
2 tsp. orange peel
2 chicken breasts, cubed
2 tbsp. margarine
Pepper
Garlic powder
Bake squash at 350 degrees for 45 minutes in 1" water. When squash is baked, brush with butter and syrup.
Bake 5 minutes more. Melt 2 tablespoons margarine in skillet and cook chicken slowly. Season with pepper and garlic powder.
Cook rice in chicken broth until done. Add raisins, almonds, orange peel and chicken to rice. Scoop into squash, using squash as a bowl.
Serves 6
1/2 c. almonds, natural sliced
1/4 c. margarine
2 tbsp. maple syrup
1 c. long grain rice
1 c. chicken broth
1/4 c. raisins
2 tsp. orange peel
2 chicken breasts, cubed
2 tbsp. margarine
Pepper
Garlic powder
Bake squash at 350 degrees for 45 minutes in 1" water. When squash is baked, brush with butter and syrup.
Bake 5 minutes more. Melt 2 tablespoons margarine in skillet and cook chicken slowly. Season with pepper and garlic powder.
Cook rice in chicken broth until done. Add raisins, almonds, orange peel and chicken to rice. Scoop into squash, using squash as a bowl.
Serves 6
CHICKEN AND DUMPLINGS
1 stewing chicken, cut into pieces
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley
--BISCUIT DUMPLINGS--
1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes.
4 c. water
3 stalks celery with leaves, cut into chunks
1 carrot, peeled and sliced
1/2 c. onion, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/3 c. flour
1 c. milk
2 tsp. parsley, minced
Biscuit dumplings (below)
Combine first seven ingredients in a large covered pot. Bring to a boil. Reduce to a simmer for 2 1/2 hours. Remove chicken to plate. Strain broth, measure and add enough water to make 3 cups liquid. Mix together flour and milk. Return broth to pan and bring to a boil. Stir in flour and milk mixture. Cook until thickened, stirring constantly, and simmer 3 to 5 minutes. Return chicken pieces to gravy and cover. Prepare dumplings. Drop by spoonfuls into gently bubbling gravy. Cover pan and cook 20 to 25 minutes. Before serving, sprinkle with parsley
--BISCUIT DUMPLINGS--
1/4 c. Crisco
2 c. self-rising flour
1/3 c. milk
Cut Crisco into flour then stir in milk. Drop by spoonfuls into broth. Cover and simmer for 20 minutes.
CHICKEN AND BROCCOLI WITH RICE
1 1/2 c. water
1 1/2 c. Minute Premium long grain rice
1 lb. chicken breasts, boned and cut into strips
2 tbsp. oil
1 (10 3/4 oz.) can cream of chicken soup
1/2 can milk
2 tbsp. Dijon style mustard
1/2 c. cheddar or Swiss cheese, grated
1 1/2 c. broccoli cuts
2 tbsp. pimento, chopped (optional)
Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5 minutes. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Serves 4.
1 1/2 c. Minute Premium long grain rice
1 lb. chicken breasts, boned and cut into strips
2 tbsp. oil
1 (10 3/4 oz.) can cream of chicken soup
1/2 can milk
2 tbsp. Dijon style mustard
1/2 c. cheddar or Swiss cheese, grated
1 1/2 c. broccoli cuts
2 tbsp. pimento, chopped (optional)
Bring water to a boil. Stir in rice. Cover, remove from heat, let stand 5 minutes. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese, Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Serves 4.
CHICKEN ALMOND CASSEROLE
1 c. chicken breast, diced and cooked
1 can cream of chicken soup
1 c. sliced almonds
1/2 c. mayonnaise
1 c. celery, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter
Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with
remaining buttered crumbs and brown.
Serves 6.
1 can cream of chicken soup
1 c. sliced almonds
1/2 c. mayonnaise
1 c. celery, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter
Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup, almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with
remaining buttered crumbs and brown.
Serves 6.
CHICKEN A LA WORCESTERSHIRE WINE SAUCE
2 tbsp. veg. oil
2 1/2 lb. chicken, cut up
Salt and pepper, to taste
16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed
1 med. red onion, sliced, or 16 pearl onions, peeled
1 green bell pepper, sliced
1 red bell pepper, sliced
16 sm. mushrooms, sliced
3/4 c. Lea and Perrins White Wine Worcestershire Sauce
1/4 c. yogurt or light cream
Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream and warm through.
Serves 4.
2 1/2 lb. chicken, cut up
Salt and pepper, to taste
16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed
1 med. red onion, sliced, or 16 pearl onions, peeled
1 green bell pepper, sliced
1 red bell pepper, sliced
16 sm. mushrooms, sliced
3/4 c. Lea and Perrins White Wine Worcestershire Sauce
1/4 c. yogurt or light cream
Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream and warm through.
Serves 4.
BOWL OF THE WIFE OF KIT CARSON
4 c. chicken broth
1 (15 oz.) can garbanzo beans, drained
1 c. chicken, cubed and cooked
1 - 2 chipotle peppers, minced, or 1 tsp. dried pepper flakes
Dash Liquid Smoke
1/2 tsp. paprika
1/2 tsp. dried oregano, crushed
1 med. avocado, sliced
1 c. rice, cooked and hot
1 c. monterey jack cheese, cubed
Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound rice and chunks of cheese in soup bowls. Ladle in hot soup.
Serves 6.
1 (15 oz.) can garbanzo beans, drained
1 c. chicken, cubed and cooked
1 - 2 chipotle peppers, minced, or 1 tsp. dried pepper flakes
Dash Liquid Smoke
1/2 tsp. paprika
1/2 tsp. dried oregano, crushed
1 med. avocado, sliced
1 c. rice, cooked and hot
1 c. monterey jack cheese, cubed
Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound rice and chunks of cheese in soup bowls. Ladle in hot soup.
Serves 6.
APRICOT CHICKEN
3 - 4 lbs. chicken parts
1 (10 oz.) jar apricot preserves
1 (8 oz.) bottle Kraft Creamy French Dressing
1 pkg. Knorr's Onion Soup Mix
Mix ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. Serve with rice.
1 (10 oz.) jar apricot preserves
1 (8 oz.) bottle Kraft Creamy French Dressing
1 pkg. Knorr's Onion Soup Mix
Mix ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. Serve with rice.
SCALLOPED CHICKEN
1/2 loaf white bread cubed
1 1/2 c. cracker crumbs, divided
3 c. chicken broth
3 eggs, lightly beaten
1 tsp. salt
3/4 c. diced celery
2 tbsp. chopped onion
3 c. cubed cooked chicken
1 can (8 oz.) sliced mushrooms, drained
1 tbsp. butter or margarine
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole. In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.
1 1/2 c. cracker crumbs, divided
3 c. chicken broth
3 eggs, lightly beaten
1 tsp. salt
3/4 c. diced celery
2 tbsp. chopped onion
3 c. cubed cooked chicken
1 can (8 oz.) sliced mushrooms, drained
1 tbsp. butter or margarine
In a mixing bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2 quart casserole. In a saucepan, melt butter, brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350 degrees for 1 hour. Yield: 6 to 8 servings.
CHICKEN WALNUT
1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and one-quarter cup apple juice. Pour liquid over browned chicken.
Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots. Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with cornstarch mix. Left over, add to chicken stir until thick. Serve hot garnished with French fried walnuts. Make by heating one half cup or more walnuts in boiling water five minutes. Remove skins, dry and fry until brown.
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice
1/4 c. apple juice
Combine, cornstarch, ginger, garlic, sugar and salt. Roll chicken in mixture. Brown chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and one-quarter cup apple juice. Pour liquid over browned chicken.
Cover and simmer 20 minutes or until fork tender. Stir once, add bamboo shoots. Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with cornstarch mix. Left over, add to chicken stir until thick. Serve hot garnished with French fried walnuts. Make by heating one half cup or more walnuts in boiling water five minutes. Remove skins, dry and fry until brown.
TURKEY DIVAN
1 (10 oz.) pkg. frozen broccoli
4 lg. slices cooked turkey or chicken
1 can cream of chicken or celery soup
1/3 c. milk
1/4 c. Parmesan grated cheese
Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk. Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly. 3 or 4 servings.
4 lg. slices cooked turkey or chicken
1 can cream of chicken or celery soup
1/3 c. milk
1/4 c. Parmesan grated cheese
Cook and drain broccoli. Arrange in 10 x 6 x 2 baking dish. Combine sour and milk. Pour over turkey. Sprinkle with cheese. Bake at 425 degrees oven about 15 to 20 minutes until brown and bubbly. 3 or 4 servings.
RUSSIAN CHICKEN
1 pkg. dry onion soup
8 oz. bottle red Russian dressing
8 oz. jar apricot preserves
Cut up chicken
Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 hour.
8 oz. bottle red Russian dressing
8 oz. jar apricot preserves
Cut up chicken
Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 hour.
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