CHICKEN A LA KING

2 tablespoons fat
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered mushrooms
1 pimiento cut in narrow strips
2 cups cooked diced chicken
1 teaspoon salt
1/2 teaspoon pepper

Make a white sauce using meat drippings, flour, milk, cream, salt and pepper. Add mushrooms, green pepper, pimiento and chicken. Cook until the meat is done. Just before serving stir in the egg yolks, slightly beaten, and cook for a about a minute or two, stirring constantly. Serve at once on hot toast.


EASY CHICKEN POT PIE

2 c. diced, cooked chicken
1 med. onion, chopped
4 boiled eggs, grated or chopped
2 cans mixed vegetables, drained
2 cans cream of chicken soup
1 can cream of celery soup
1/2 c. chicken broth

–CRUST–

1 c. sweet milk
1 c. mayonnaise
1 c. self-rising flour

Layer first three ingredients in dish. Mix soup, broths and vegetables. Pour over chicken. Mix milk, mayonnaise and flour; spread over soup mix for crust. Bake at 350 degrees for 1 to 1 1/2 hours until golden brown.


TERIYAKI CHICKEN

1 chicken, cut up or 2 lbs. Teriyaki beef or top sirloin steak sliced thin
2 tsp. grated fresh ginger
1 clove garlic, chopped fine
1 medium onion, chopped
1/3 c. soy sauce
1/4 c. sugar
1/4 c. sake

–QUICK TERIYAKI MARINADE–

1 c. soy sauce
1 1/2 - 1 1/4 c. brown sugar
1 tsp. oyster sauce
1 tsp. mirin (sweet rice wine)
1 clove chopped garlic
Grated fresh ginger

Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved. Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki Marinade, mix together and marinate meat for about 1/2 hour. Best when meat is cooked over charcoal. Baste often.


SUNDAY DINNER CHICKEN

8 chicken breasts (boneless and skinless)
1 pkg. chipped beef or 1 jar smoked chipped beef
1 can undiluted cream of chicken soup
1/2 pt. sour cream
(if desired - wrap each piece of chicken with 1 piece of bacon)

Cover bottom of flat, greased baking dish (8×12) with chipped beef. Arrange chicken on top of beef. Mix soup and sour cream. Pour over chicken. Bake at 275 degrees for 3 hours uncovered. Serves 8.

Put into oven when you leave for Sunday School and church. When you get home, cook vegetables, prepare salad and dinner is on the table in 20 minutes.


SKILLET BARBECUED CHICKEN

Chicken, with or without skin, bone or boneless
2 tbsp. butter
1 tsp. curry powder
1 clove garlic, minced
1 can onion soup
2 tbsp. flour
1 1/2 c. of water
1/2 c. of ketchup
1 tbsp. honey
1 tsp. Worcestershire sauce

In large skillet melt butter with curry powder and garlic. Add chicken and brown. Remove chicken. Into drippings, stir soup and flour together. Gradually stir in remaining ingredients. Return chicken to pan. Cover and cook over low heat until chicken is done. About 1 hour. Serve with rice or noodles.


NO PEEK CHICKEN

1 1/2 c. Minute Rice, uncooked
1 chicken, cut up or pieces
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup

Mix dry rice with mushroom and celery soup. Rinse out cans with a little water and add to mix. Place chicken on top of rice mixture. Sprinkle onion soup on chicken rice mixture. Seal pan completely with tin foil. Bake at 325 degrees for 1 hour. Do not peek or uncover until done.


HERBED CHICKEN

1 tbsp. olive or vegetable oil
1 medium onion, chopped
1 green or sweet red pepper, chopped
6 lg. fresh mushrooms, thinly sliced
1/3 c. chicken broth
2 tbsp. red wine vinegar
1 (29 oz.) can tomato sauce
2 garlic cloves, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless skinless chicken breasts, cut into chunks
2 tbsp. chopped fresh basil or 1 tsp. dried basil
1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
1 lb. dry linguine, cooked and drained
2 to 3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley

In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add tomato sauce, garlic, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25 minutes. Add chicken, basil and sage.

Cook, uncovered, 15 minutes more or until chicken is done and sauce is lightly thickened. Serve chicken and sauce over pasta. Sprinkle with cheese and parsley. Yield: 4 servings.


GLAZED ORANGE CHICKEN

No-stick cooking spray
2 tsp. oil
3 whole chicken breasts, halved, skinned and boned
1 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. marjoram
1/8 tsp. salt
1/8 tsp. onion powder
1 1/4 c. unsweetened orange juice
1 tbsp. grated orange peel

Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat until hot. Cook chicken breasts in hot oil until well browned. In small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice; stir until well blended. Pour over chicken. Reduce heat, cover and simmer 15 to 20 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally. Sprinkle with orange peel.


CHINESE STYLE FRIED CHICKEN

2 whole chicken breasts, boned and skinned
2 tomatoes, cut in pieces (1/2 inch)
1 green pepper, cut in pieces (1/2 inch)
2 tbsp. oil
Mushrooms (optional)

–SAUCE–

1/4 c. corn syrup
2 tbsp. soy sauce
1/2 c. water
1 tbsp. corn starch
1/4 tsp. ground ginger
Pinch garlic powder
2 tbsp. sherry (optional)
Mix together

Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring constantly. Continue to boil for 1 minute.
Mixture thickens because of corn starch. Serve over cooked rice Serves 4.


CHICKEN TERI YAKI

–TERI SAUCE–

4 c. (1 quart) soy sauce (Kikkoman preferred)
1/4 c. (2 oz.) Mogen David concord white wine or equivalent (optional but it does add special taste - alcohol evaporates when cooking)
1/2 c. (4 oz.) brown sugar
1 oz. garlic powder
1 tsp. of ANI-NO-MOTO or Accent

Cut chicken into serving pieces. Mix above ingredients thoroughly and cook until it boils before cooking chicken. Put chicken into boiling sauce for about 15 minutes. Remove pieces of chicken and broil until brown over charcoal or in oven. Dip again into sauce and broil other side, or just bake in over for about 35 minutes at 325 degrees.


CHICKEN AND DUMPLINGS

1 large chicken

Place chicken in stewing kettle with a handful of parsley, a good dash of poultry seasoning and salt and pepper to taste. Simmer 4 hours until tender. Add dumplings to the pot and steam 10 minutes.

–DUMPLINGS–

2 c. flour
4 tsp. baking powder
2/3 c. milk
1/2 tsp. salt
2 tsp. butter

Mix dry ingredients. Work in the butter with finger tips. Add milk gradually. Roll out very thin and cut in strips one inch by two inches. Drop in hot broth.