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* Exported from MasterCook *

Apricot-Glazed Chicken

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Jar Apricot Preserves
1/4 Cup Lemon Juice
1 Teaspoon Salt
1 Clove Garlic -- crushed
1/4 Cup Brown Sugar
2 Tablespoons Dijon Mustard
9 Pieces Fried Chicken

Combine all ingredients except chicken in blender. Blend until smooth.

Place chicken in a single layer in 8"x12" baking pan. Cover chicken with
sauce. Bake, uncovered in a preheated 350 degree oven for 1 hour.

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* Exported from MasterCook *

Augusta's Chicken & Dumplings

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken fryer -- cut up
6 cups water -- for boiling chicken
Dumplings:
2 cups self-rising flour
1 egg

Boil chicken until done, take chicken out and chicken broth add dumplings
and cook 10 to 15 minutes .
take 1 cup of broth out to use for left over dumpling to warm up.
Mix together dumpling ingredients and roll out on floured board. roll
thin, cut and drop into boiling broth. then cool slow for 10 to 15
minutes.
Serve chicken on the side debone and add back in with dumplings.
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NOTES : very good.

* Exported from MasterCook *

Butterflied Chicken

Recipe By : Julia Child, Possum Kingdom Lake Cookbook


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken, Whole -- broiler/fryer
3 Tablespoons Melted Butter
1 1/2 Teaspoons Olive Oil
Salt
Pepper
1/3 Cup Dijon Mustard
3 Tablespoons Scallion -- minced
1/2 Teaspoon Tarragon
5 Drops Hot Pepper Sauce
1 1/2 Cups Fresh Bread Crumbs

Butterflied chicken. To butterfly a chicken. Choose a 3-1/2 lb.


broiler/fryer chicken. With a heavy knife or sturdy shears, cut down
close to the backbone from neck to tail on each side to remove it. Spread
the chicken skin-side up on your work surface and bang the breast with
your fist to break the collar bones and some of the ribs; this flattens
the chicken. Fold the wings akimbo behind the shoulders, and then make a
slit in the skin at either side of the breast tip. Push the knee of the
drumstick firmly up under the armpit to loosen the joint, then insert the
tip of the drumstick through the skin slit. Repeat on the other side.

Broiling: brush butterflied chicken all over with a combination of butter


and olive oil. Arrange the chicken skin-side down (flesh-side up!) in a
broiling pan (not on a rack) and set them so the surface of meat is about
5" from the hot broiler element. After 5 minutes, brush the flesh, which
should just be starting to brown, with butter and oil. Baste again in 5
minutes - use juices in the pan as butter mixture is used up. Sprinkle
lightly with salt and pepper and turn the chicken skin-side up. Broil and
baste 10 minutes more.

NOTE: For a plain broil with no mustard and crumbs, give 15 rather than
10 minutes to a side, until juices run clear yellow from pricked
drumsticks.

Mustard and herb coating. Drain fat and juices out of pan into a small
bowl; skim off and discard all but about 4 tablespoons of fat from top of
juices.

Blend mustard in another bowl with scallions or shallots, tarragon and hot
pepper sauce.

Beat up reserved fat and juices and blend half of them into the mustard.
Spread the mustard over the chicken, then pat on a coating of fresh white
breadcrumbs. (Cut crusts off homemade-type fresh nonsweet bread; crumb in
a blender or a processor.) Baste crumbs with remaining fat and juices.

Final cooking. Roast in the upper third of a 400-degree oven for 10 to 12


minutes (20 minutes if cooking is delayed). Crumbs should brown lightly.

Chicken is done when drumsticks are tender when pressed.

Carve into serving pieces at the table, or arrange them on a hot platter
in the kitchen.

BARBECUE NOTE:
The crumb coating makes for difficult barbecuing, since the crumbs tend to
burn and fall off into the fire. However, you can use just the mustard
and herb mixture, basted on during the last few minutes of cooking (beat a
few tablespoons of oil into the mustard to take place of chicken fat and
juices).

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* Exported from MasterCook *

California Chicken With Mushrooms

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 fryer chicken -- cut in serving
-- pieces
1/2 cup fresh orange juice
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon tabasco sauce
1 tablespoon grated orange rind -- (up to 2)
1/3 cup salad oil
3/4 cup sliced fresh mushrooms [or -- 1 can (4 oz.)
-- sliced mushrooms,
-- drained]
2 tablespoons butter

Heat oven to 400 degrees.

Place chicken, skin side down, in single layer in a shallow baking pan
lined with foil.

Mix all ingredients except mushrooms and butter.

Pour orange sauce over pieces of chicken.

Bake 45 minutes, basting occasionally.

Turn over and bake 15 to 25 minutes longer.

Meanwhile, saute mushrooms in butter.

To serve, spoon mushrooms and any remaining sauce over hot chicken.

Busted by Barb at <abprice@wf.net>

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* Exported from MasterCook *

Cashew Chicken

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole chicken breast
1/2 pound mushrooms
4 green onions
1 tablespoon chicken stock -- dissolved in
1 cup water
4 ounces cashews
1/4 cup soy sauce
2 tablespoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup salad oil

Bone chicken and remove skin. Slice horizontally into slices, 1/8 inch
thick. Then cut into 1-inch squares. Arrange on tray.

Slice mushrooms.

Cut green part of onion into 1-inch long pieces. Slice white part 1/4
inch thick. Arrange on tray.

Pour chicken broth into small pitcher.

Mix soy sauce, cornstarch, sugar, and salt. Pour into small pitcher.
Place oil and nuts in container.

Arrange ingredients at table with electric fry pan. Heat 1-tablespoon oil
to 350 degrees. Add cashews all at once. Cook 1 minute, shaking pan.
Remove and set aside. Add remaining oil and chicken. Cook, quickly,
turning, until opaque. Add mushrooms and broth. Cover and simmer 2
minutes. Stir in soy sauce and cook until thickened, stirring constantly.
Simmer 1 minute, uncovered. Mix in onions. Sprinkle with cashew nuts.

Serve over bed of white rice.

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* Exported from MasterCook *

Cashew Chicken With Oyster Sauce

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast per person
1 egg per pound of chicken
1/4 cup milk per egg
lots of flour
salt & pepper -- to taste
1 bottle peanut oil
***OYSTER SAUCE***
8 chicken bouillon cubes -- to
4 cups water
4 tablespoons cornstarch
4 teaspoons sugar
2 teaspoons oyster sauce

Remove all meat from bone and cut in small bite-size pieces. Place cut
chicken on waxed paper in flour and let set for 15 minutes. Mix egg, milk,
salt and pepper in a bowl. Put all chicken in egg mixture, let stand 10
minutes. Start letting the oil get hot. Dip in flour and fry. Boil 3 cups
water and bouillon cubes. Mix cornstarch in cup cold water, pour into pan
with rest of ingredients and let thicken. Remove 1/2 of sauce and put in
another pan, add 1-cup cashews and 4 tablespoons of chopped onion. Let
stand for 10 minutes. Then pour over cooked chicken. The rest of sauce is
to be poured over rice at table.

Busted by Barb at <abprice@wf.net>

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* Exported from MasterCook *

Champagne Batter

Recipe By : The Time Magazine, Nov. 13, 1978


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chicken pieces -- see notes
1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
2 egg yolks -- beaten
3/4 cup champagne

In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks.
Stir well., Gradually add the champagne,, stirring constantly to keep
smooth. Refrigerate batter for 3 to 12 hours. Use this batter to coat
the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as
you would fritters.
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NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes,
shrimp, vegetables or fritters for deep frying.

* Exported from MasterCook *

Chicken & Macaroni Salad or Ham

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs, hard-boiled
1 chicken -- boiled, cooked and
-- deboned
2 cups macaroni -- cooked and cooled
1 cup chopped celery
1/2 cup chopped onions
green onions -- chopped
olive -- green
mayonnaise
paprika

Put macaroni in bowl, add cut up chicken, chopped eggs, celery onions and
green onions, olives/ Add mayonnaise to mix. Sprinkle with paprika,
chill about 2 hours before serving.

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* Exported from MasterCook *

Chicken Almond Chinese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon cornstarch
1 teaspoon soy sauce
2 teaspoons sherry
1/2 teaspoon sugar
1/2 teaspoon oil
2 cups chicken -- cubed
1/2 cup slivered almonds
3 tablespoons oil
1 cup celery -- sliced diagonally
1 cup pea pods -- frozen
1 cup fresh mushrooms -- sliced
1/2 cup waterchestnuts -- sliced
1 cup chicken stock
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon soy sauce

In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar and 1/2
teaspoon oil. Add cubed chicken and toss to coat. Set aside. Preheat
electric wok at 350 degrees. Toast almonds, stirring constantly until
lightly browned, about 3 minutes, remove.

heat 3 tablespoons oil in wok, uncovered, to 375 degrees, add chicken


mixture. Stir fry 3 to 4 minutes, push up side of wok, add celery and pea
pods, stir fry 2 to 3 minutes, push up sides of wok, add mushrooms,
scallions and waterchestnuts, stir fry 2 minutes. Add stock and combine
all ingredients. Cover and simmer 5 minutes. Meanwhile combine
cornstarch, water and soy sauce, pour into chicken mixture, stirring until
thickened. Garnish with toasted almonds. Reduce heat setting to warm for
serving. Serve over cooked rice.

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* Exported from MasterCook *

Chicken Almond Dainties

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 25 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
bread
butter -- softened
1/2 cup roasted blanched almonds -- slivered
1/2 cup chopped celery
1 cup cooked diced chicken
1 tablespoon pimiento -- optional
2 teaspoons lemon juice
salt -- to taste
1 dash paprika

Cut bread in fingers, squares or crescents. Lightly spread with butter.


Combine remaining ingredients. Spread mixture on bread pieces.

Busted by Barb

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* Exported from MasterCook *

Chicken Almondine Casserole

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds fryer chicken -- (up to 3)
1 6 ounces box long grain and wild rice
1 tablespoon margarine
1/4 cup adams diced onions
2 1/4 cups chicken broth
1 can french style green beans -- drained
1 can cream of chicken soup
3/4 cup almonds -- sliced
1 can pimentos -- chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 tablespoons bacon bits

Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to
debone and cut into bite size pieces.

Add rice, margarine and onions to chicken bouillon; cook over low heat
approximately 25 minutes or until all water is absorbed.

In a large casserole dish combine green beans, soup, 1/2-cup almonds,


pimentos, black pepper, garlic salt and chicken.

Add hot rice last and mix all ingredients thoroughly.


Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.

Cover and heat at 350 degrees 35 - 30 minutes.

Serve stemming hot.

Busted by Barb

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* Exported from MasterCook *

Chicken and Pasta with Orange-Basil Sauce

Recipe By : Meredith Corporation 1998


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup frozen orange juice concentrate -- thawed
1/2 cup chicken broth
4 teaspoons cornstarch
6 ounces dried gemelli pasta -- rotini, or corkscrew
16 ounces Italian blend mixed vegetables
2 cups cooked chicken -- or turkey, cubed
1/4 cup fresh basil -- snipped

For sauce, in a small saucepan, combine thawed concentrate, chicken broth,


and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2
minutes more.

Meanwhile, in a large saucepan cook pasta in boiling, slightly salted


water for 5 minutes. add frozen vegetables; return to boiling. cook,
uncovered, 5 minutes more or until pasta and vegetables are tender.
Drain; return to saucepan. Add sauce, chicken, basil, and 1/8 teaspoon
pepper. Heat and toss until hot.

Source: Special Advertising Section for Florida Citrus.


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NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or


a cooked turkey breast.

* Exported from MasterCook *

Chicken And Rice

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups quick cooking rice
1 1/2 cups coarsely chopped green pepper (or less as
-- desired)
3/4 cup thinly sliced onions
3 tablespoons vegetable oil
1/4 cup cornstarch
2 cups chicken stock
3 tablespoons soy sauce
2 cups slivered cooked chicken
3 ripe tomatoes cut in wedges

Prepare rice as package directions; keep warm. Meanwhile, cook green


pepper, onion and celery if desired in oil in covered skillet over low
heat until tender; do not let vegetables brown. Blend cornstarch with
small amount of stock, add remaining stock and soy sauce. Gently stir into
vegetables. Cook until sauce is clear and thickened. Add tomatoes; heat
through. Serve over hot rice.

Busted by Barb

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* Exported from MasterCook *

Chicken Baked In Sour Cream

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds fryer chicken -- cut up , (up to 3)
1/2 cup flour
1 teaspoon msg
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cooking oil
3 tablespoons dry onion soup mix
1 cup sour cream
1/2 cup milk

Mix flour, MSG, salt and pepper. Dredge chicken through flour mixture.
Heat oil in skillet over medium heat. Add chicken and brown on all sides.
Place browned chicken in 13x9x2-inch pan. Combine soup mix, sour cream and
milk in small saucepan. Cook over low heat until hot. Do not boil. Pour
over chicken. Cover and bake in moderate oven (350 degrees) 1 hour or
until tender.

Busted by Barb

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* Exported from MasterCook *

Chicken Breast Casserole

Recipe By : Susie & George Hendersons


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can mushroom soup
1 can celery soup
2/3 cup milk
1 cup rice -- whole grain
-- uncooked
2 tablespoons chopped pimentos
chicken breasts
1/2 package Lipton onion soup mix
In a large baking dish mix soups. Arrange chicken. Add pimentos, milk and
rice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for 1
1/2 hours.

Busted by Barb

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NOTES : Possum Kingdom Lake Cookbook

* Exported from MasterCook *

Chicken Breasts And Rice Supreme

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6 ounce long grain and wild rice
1 1/2 cups Borden cottage cheese
1 1/2 teaspoons flour
3 whole chicken breasts -- split, boned and
-- skinned
salt
pepper
1 egg -- beaten 1/4 cup
-- water
1 cup fine dry bread crumbs
1 can condensed cream of mushroom soup
1/2 cup milk
1/4 cup chopped pimientos
sliced mushrooms

Prepare rice as package directs using 2 cups water. Combine cheese and
flour; stir into rice. Spread evenly into 11x7" baking dish. Season
chicken with salt and pepper. In shallow dish, combine egg and water. Dip
chicken in egg mixture; roll in crumbs. In large skillet, melt butter;
cook until golden. Preheat oven to 350 degrees. Arrange chicken on rice;
bake 35 to 40 minutes or until bubbly. In small saucepan, combine soup,
milk and pimientos; heat stirring until smooth. Serve with chicken;
garnish with mushrooms. Refrigerate leftovers.

Busted by Barb

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* Exported from MasterCook *

Chicken Broccoli Oriental

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 pound boneless -- skinless chicken
-- thighs or breast,
-- cut into strips
1 small onion -- cut into 1" squares
1 medium green or sweet red pepper -- cut into 1" squares
1 can Campbell cream of broccoli soup
3 tablespoons water
1 tablespoon soy sauce
hot cooked rice

In 10" skillet over medium-high heat, in hot oil, cook chicken, 1/2 at a
time, until browned. Add onion and peppers. Cook 5 minutes or until
vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to
boiling. Reduce heat to low. Cover; simmer 5 minutes or until vegetables
are tender. Serve over rice.

Busted by Barb
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* Exported from MasterCook *

Chicken Broccoli Vegetable Saute

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine -- divided
4 skinless -- boneless chicken
-- breast halves
1 cup cut-up broccoli
1/2 cup thinly sliced carrots
1 cup sliced mushrooms
1 can Campbell cream of broccoli soup
1/3 cup milk
1/8 teaspoon pepper

In skillet over medium heat, in 1 Tbsp. hot margarine, cook chicken 10


minutes or until browned on both sides. Remove chicken; keep warm. In same
skillet, in remaining margarine, cook broccoli, carrots and mushrooms 5
minutes, stirring often. Stir in soup, milk, and pepper. Heat to boiling.
return chicken to skillet. Reduce heat to low; simmer 5 minutes or until
chicken is fork-tender. Garnish with lemon slices.

Busted by Barb

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* Exported from MasterCook *

Chicken Cacciatora #1

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar ragu italian cooking sauce
6 large chicken pieces
1/4 cup flour
2 tablespoon oil
Dredge chicken in flour. Brown chicken in large skillet in oil for 10
minutes on each side. Drain excess oil. Pour Ragu sauce over chicken.
Cover and simmer 45 minutes. Pour excess sauce over chicken.

Busted by Barb

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* Exported from MasterCook *

Chicken Cacciatora #2

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken -- cut in pieces
1/3 cup salad oil
2 medium onions -- cut in 1/4" slices
1 large can tomatoes
1 can seasoned tomato sauce
2 cloves garlic -- minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon celery seed
1/2 teaspoon oregano or sage
1 bay leaves -- (up to 2)

Brown chick in hot salad oil, then remove. Add onions and cook over low
heat until golden but not brown. Drain off excess fat. Add remaining
ingredients. Add chicken and simmer covered 15 minutes; uncover and cook,
turning chicken in sauce occasionally, until chicken is tender and sauce
is thick (consistency of catsup), about 45 minutes to 1 hour. Skim off
excess fat and remove bay leaf before serving.

Busted by Barb
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* Exported from MasterCook *

Chicken Casserole

Recipe By : Marie Roe & Helen Wilson, Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 fryer -- boil and debone
1 can cream of mushroom soup
1 can chicken broth
1 carton Borden jalapeno sour cream dip
1 dash celery salt
1 large onion -- chopped fine
1 1/2 tubes Ritz crackers

Saute onion in butter. Crumble Ritz crackers in 2 quart casserole dish


Combine all other ingredients and pour over crumbled crackers. Bake at 350
degrees for about 30 minutes.

Busted by Barb

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* Exported from MasterCook *

Chicken Confetti

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds broiler-fryer chicken -- cut up , (up to 5)
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup salad oil
1/2 cup chopped onion
1 clove garlic -- minced
2 cans tomatoes
1 can tomato sauce
1 can tomato paste
2 tablespoons parsley snipped
2 teaspoons salt
1 teaspoon basil
1/4 teaspoon pepper
8 ounces spaghetti -- cooked and drained
grated parmesan cheese

Wash chicken pieces and pat dry. Season with 1 Tsp. salt and 1/8 Tsp.
pepper. In large skillet or Dutch oven, brown chicken in oil; remove
chicken. Pour off all but 3 Tbsp. fat. Add onion and garlic; cook and stir
until onion is tender. Stir in chicken and remaining ingredients except
spaghetti and cheese. Cover tightly; cook chicken slowly 1 to 1 1/2 hours
or until tender, stirring occasionally and adding water if necessary. Skim
of excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.

Busted by Barb

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* Exported from MasterCook *

Chicken Cordon Blue

Recipe By : The Butcher


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large boned chicken breast
8 slices prosciutto -- or cooked ham
8 slices Swiss cheese -- Gruyere, Jack or
-- cream cheese
thyme -- optional
1 egg -- beaten
bread crumbs
3 tablespoons butter -- for frying

Prepare chicken breasts by cutting lengthwise, making a total of eight


pieces. Place between plastic wrap and pound with a mallet until each
portion is no more than 1/8 inch thick. Place one slice of prosciutto and
a slice of cheese on the chicken. Sprinkle a little thyme if you like.
Roll chicken to enclose filling. Coat with flour and dip in one beaten
egg. Then roll in dry bread crumbs.
In a large fry pan melt 3 tablespoons butter and add chicken rolls. cook
15 minutes. Turn frequently to brown all sides. Transfer to warm serving
dish.
6-8 servings.

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* Exported from MasterCook *

Chicken Enchiladas

Recipe By : Margret, Possum Kingdom Lake Cookbook


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
tortilla chips
3 cups stewed chicken -- boned and chopped
(3 to 3 1/2)
1 1/2 cups chicken broth
1 can cream of chicken soup
1 can cream of celery soup
1 tall can pet milk
1 can green chilies
1/2 pound Velveeta cheese

Break tortilla chips in pieces and put layer of tortilla chips in buttered
baking dish. Put a layer of chicken mixed with all other ingredients,
except Velveta cheese. Add another layer of tortilla chips then chicken
mix. Top with grated Velveeta cheese.

Bake 45 minutes at 350 degrees. Cool 15 minutes before serving.

Can be frozen.

Busted by Barb

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* Exported from MasterCook *


Chicken Italian Style

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large chicken pieces
2 tablespoons oil
1 jar ragu italian cooking sauce (traditional
-- style)

In large skillet brown chicken on both sides in hot oil. Drain excess oil.
Pour jar Ragu sauce over chicken. Cover and simmer 45 minutes. Pour sauce
over chicken prior to serving.

Busted by Barb

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* Exported from MasterCook *

Chicken Kiev

Recipe By : The Butcher


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless chicken breasts -- halved
1/4 pound soft butter
1 1/2 tablespoons chopped parsley
1/2 teaspoon seasoned pepper
1/2 cup flour
vegetable oil -- for frying
1 cup bread crumbs
1 egg -- beaten

Make seasoned butter by blending butter, parsley and pepper. Roll into
small rolls and place on wax paper. Freeze until butter is firm. After
chicken breasts have been boned and halved, take a mallet and pound flat.
Roll the chicken breast around a butter roll, coat each chicken roll in
flour and dip in egg. roll in bread crumbs and fry in deep fat.
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* Exported from MasterCook *

Chicken Liver-Mushroom Crepes

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound fresh mushrooms -- sliced or
1 can slice mushrooms -- drained
1/4 cup chopped scallions
6 tablespoons butter or margarine -- divided
1 1/2 pounds chicken livers -- rinsed and drained
white sauce (see sauce section)
1 tablespoon lemon juice
1 teaspoon flavor enhancer
1 teaspoon salt
1 teaspoon chopped parsley
24 crepes (see crepe recipe)

Preheat oven to 375 degrees. In skillet over medium heat, saute mushrooms
and scallions in 4 Tbsp. butter, 10 minutes, stirring occasionally. Remove
from pan. Brown chicken livers in remaining butter; dice and add to
mushroom mixture. Stir in 1 cup white sauce, lemon juice, flavor enhancer,
salt and parsley. Spoon 2 Tbsp. filling onto each crepe and roll it up.
Place crepes in buttered baking dish and spoon remaining sauce over them.
Bake, covered, 20 minutes, until sauce bubbles.

Busted by Barb

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* Exported from MasterCook *

Chicken Livers and Wine Sauce


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped
1/3 cup vegetable oil
2 pounds chicken livers
1 1/2 pounds mushrooms
3 bell pepper -- sliced
2 small tomato sauce -- canned
3/4 cup Chianti -- wine
4 tablespoons soy sauce
1/2 teaspoon salt
freshly ground black pepper -- to taste
1/2 teaspoon dried oregano -- crumbled
3 cups hot cooked rice

Saute onions in oil until light brown.


Add livers cook until light in color. Was and pat dry mushrooms on paper
towels. Slice. Add mushrooms and peppers to pan. Add tomato sauce,
wine, and soy sauce. Season to taste. Add oregano, simmer about 1/2 hour
stirring occasionally.

serve over hot rice.

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* Exported from MasterCook *

Chicken Livers, Skeptical

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup ginger flavored brandy
1/4 cup oil
1/4 cup soy sauce
1 large garlic clove -- minced
1 pound chicken livers
8 ounces waterchestnuts, canned -- drained and halved
2 slices bacon
1 medium onion -- sliced

In large bowl, combine brandy, oil, soy sauce and garlic. Mix in chicken
livers and chestnuts, cover. Refrigerate, stirring occasionally, several
hours or over night.

In large skillet, cook bacon until crisp. Remove bacon, crumble.

To drippings in pan add onion.

Drain chicken livers and chestnuts. Cook stirring until liver is cooked
as desired. Mix with bacon.

Serve on a bed of rice cooked with chicken bouillon then peppered.

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* Exported from MasterCook *

Chicken Lo Mein

Recipe By : McCalls, page 144, Sept. 1997


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces fresh spaghetti -- or linguine
3/4 pound chicken tenders -- cut in bite size
1 tablespoon cornstarch
2/3 cup chicken broth
2 tablespoons oyster sauce
2 tablespoons dry sherry
1 tablespoon peanut oil -- or vegetable oil
1 large red bell pepper -- cut in 1" pieces
1 cup shredded carrots
1 bunch scallions -- cut in 1/2" pieces
2 cloves garlic -- crushed
2 cups bean sprouts -- fresh
6 ounces spinach leaves -- baby
2 teaspoons sesame oil

1. In covered pasta pot, bring 2 quarts hot, salted water to a boil. Add
pasta; cook 2 minutes, until just tender; drain.

2. In small bowl, toss chicken with cornstarch mixture. In 2-cup


measure, combine broth, oysters sauce and sherry.

3. Place large wok over high heat. When wok is very hot, add peanut oil;
tilt to coat sides. When oil is just beginning to smoke, add bell
peppers; stir-fry 1 minute. add chicken mixture; stir-fry 2 minutes. Add
carrots, scallions and garlic; stir-fry 1 minute. Add spaghetti; using
pasta fork or wooden spoons, toss 1 minute. Pour in broth mixture;
continue tossing 2 minutes. add sprouts, spinach and sesame oil; stir-fry
1 to 2 minutes until spinach is wilted and chicken is cooked through.

Serve immediately.

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* Exported from MasterCook *

Chicken Normandy

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package holly farms pick of the chix or best of
-- the fryer
salt
freshly ground pepper
3 tablespoons butter
2 tablespoons vegetable oil
1 onion -- thinly sliced
2 tart apples -- peeled, cored, and
-- diced
1/2 cup diced celery
2 tablespoons all-purpose flour
1 cup apple cider
1/2 cup homemade chicken stock (or canned chicken
-- broth)
1/2 cup heavy cream
4 slices bacon -- cooked and
-- crumbled for
-- garnish (optional)

Season chicken with salt and pepper. Heat butter and oil in Dutch oven.
Add chicken and brown well on all sides. Remove chicken with tongs and set
aside. Add onion to pan and saute until transparent. Add apples and celery
and saute 3 minutes. Sprinkle flour over apple-onion mixture and cook,
stirring 2 minutes. Gradually add apple cider and stock and cook,
stirring, until mixture comes to a boil. Return chicken to pan, lower
heat, cover, and simmer 40 to 50 minutes or until chicken is tender.
Adjust seasoning, add cream, and cook, stirring until sauce is thickened
and comes to a boil. Arrange chicken on serving platter, spoon sauce over
and sprinkle with bacon.

Busted by Barb
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* Exported from MasterCook *

Chicken Nuggets

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package holly farms breast or thigh nuggets
1 cup milk
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
1/2 cup flour
salt -- to taste
1/4 cup olive oil

Soak chicken nuggets in milk for 30 minutes. Combine all remaining


ingredients except oil and roll nuggets in mixture. Pan fry in oil for 7
minutes or until done.

Busted by Barb

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* Exported from MasterCook *

Chicken Oriental

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 large pinch cayenne pepper
1 package holly farms thin 'n fancy chicken fillets
4 tablespoons peanut oil
1 large clove garlic -- minced
1 teaspoon grated fresh gingerroot (1/3 tsp. ground
-- ginger)
1 1/2 tablespoons rice wine vinegar
1 teaspoon soy sauce
1/4 cup thinly sliced green onions including tops

In a small dish, combine the cumin, coriander, salt, and cayenne pepper.
Sprinkle both sides of the chicken with the spice mixture. Heat the oil in
a large skillet. Saute the chicken over medium-high heat for 4 - 5 minutes
until golden brown and cooked through. Remove chicken from the skillet and
keep warm. Add the garlic and gingerroot to the skillet and saute,
stirring for about 45 seconds. Add the vinegar and soy sauce and simmer,
stirring, about 30 seconds. Spoon the sauce over the chicken and garnish
with the green onions. Serve with cooked Chinese noodles or Chow Mein
Noodles and a salad of shredded red cabbage and lettuce.

Busted by Barb

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* Exported from MasterCook *

Chicken Oriental #2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole chickens -- quartered
1/4 cup salad oil
1 teaspoon salt
1/4 teaspoon pepper
15 1/2 ounces pineapple chunks in syrup -- unsweetened
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken bouillon cube
1 large green or red pepper -- cut in 1/2" slices

Wash chicken, pat dry. heat oil in large skillet, add chicken, a few
pieces at a time and brown on all sides. Remove as browned to shallow
roasting pan. Arrange pieces skin side up. Sprinkle with salt and
pepper.

Meanwhile, preheat oven to 350 degrees.

Make sauce, drain the pineapple chunks pouring syrup into 2 cup measure,
add water to make 1 1/4 cups. In medium saucepan, combine sugar,
cornstarch, pineapple syrup, vinegar, soy sauce. ginger and bouillon cube.
Bring to a boil stirring constantly. Boil 2 minutes. Pour over chicken.
Bake uncovered 30 minutes. Add pineapple chucks and green or red peppers.
Bake 30 minutes longer or until chicken is tender.

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Serving Ideas : rice

NOTES : Have a soup first.

* Exported from MasterCook *

Chicken Salad Balls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped chicken
1 tablespoon chopped onion
2 tablespoons pimentos -- chopped
1/2 cup mayonnaise
1 cup chopped pecans

Stir all together and mix well. Chill 4 hours. Shape into 1 inch ball.
- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Chicken Spectacular

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cooked chicken -- cubed
6 cups cooked rice
1 can cream of celery soup
1 jar sliced pimentos
1 onion -- chopped
1 can french green beans -- drained
1 cup mayonnaise
1 can diced water chestnuts
salt & pepper -- to taste

Mix all ingredients well. Bake for 1 hour at 350 degrees.

Busted by Barb

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* Exported from MasterCook *

Chicken Vegetable Salad

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup diced cooked chicken
3/4 cup frozen green peas -- cooked and cooled
3/4 cup cooked rice -- cooled
2/3 cup finely diced celery
1 1/2 tablespoons diced pimiento
1/2 cup mayonnaise
1 dash white pepper
1 teaspoon lemon juice
6 lettuce cups
3 tomatoes -- peeled and
-- quartered

Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise,


seasonings and lemon juice; pour over chicken-vegetable mixture. Toss
lightly. Adjust seasoning, if necessary. Cover and chill before serving.
Serve salad on lettuce cups and garnish with tomato wedges.

Busted by Barb

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* Exported from MasterCook *

Chinese Chicken Pasta Salad

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup miracle whip or miracle whip light
-- dressing
2 tablespoons soy sauce
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce (optional)
3 cups rotini -- cooked, drained
2 cups chopped cooked chicken
1 cup pea pods
1 cup chopped red peppers
1/4 cup sliced green onions

Mix Miracle Whip, soy sauce and seasoning in large bowl. Add remaining
ingredients; mix lightly. Refrigerate.

Busted by Barb
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* Exported from MasterCook *

Chinese Stir-fry Peanut Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 boneless chicken breasts
6 egg whites
6 tablespoons cornstarch
2 1/4 cups cooking oil
1/2 cup fresh roasted peanuts
1/4 cup sliced water chestnuts
1/4 cup green peas
3/4 cup chicken broth
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
1/2 teaspoon sesame oil
1/4 teaspoon dried hot peppers -- crushed
1/2 cup water

Cut chicken into 1 inch slices. Combine egg whites. 4 Tablespoons of the
cornstarch and 1 tablespoon of the oil, mix well. Pour over chicken and
marinate for 1 hour.
In wok or large saucepan, heat 2 cups of the oil till very hot with
slotted spoon lift abut 1/4 of the chicken from the marinade and fry in
hot oil for 2 minutes, drain and set aside. Repeat with remaining chicken
in another work, heat remaining 3 tablespoons oil over high heat. Add
peanuts and vegetables and broth. bring mixture to a full boil. Add hot
pepper sauce, sugar, mon glutamati, sesame oil, hot pepper and salt.
blend remaining 2 tablespoons cornstarch with cold water and add to
boiling mixture. Cook, stirring constantly till thickened and bubbly.

- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve over rice.

* Exported from MasterCook *

Chinese Walnut Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup walnuts -- coarsely chopped
1/4 cup salad oil
2 chicken breasts -- boned, cut in strips
1/2 teaspoon salt
1 cup onions -- sliced
1 1/2 cups celery -- sliced
1 1/4 cups chicken broth
1 teaspoon sugar
1 tablespoon cornstarch
1/4 cup soy sauce
2 tablespoons cooking sherry
2/3 cup bamboo shoots -- drained
5 ounces waterchestnuts, canned -- drained and sliced

In skillet, toast walnuts in hot oil, stirring constantly. Remove nuts


and place paper towels.

Put chicken in skillet. Sprinkle with salt, cook stirring frequently. 5


to 10 minutes or until tender. Remove chicken.

Put onion, celery and 1/2 cup of the chicken broth in skillet. Cook
uncovered 5 minutes or until slightly tender.

Combine sugar, cornstarch, soy sauce and cooking sherry. Add remaining
chicken broth. Pour over vegetables in skillet. Cook and stir till sauce
thickens.

Add chicken, bamboo shoots, waterchestnuts and walnuts.

Heat through. Serve with oriental rice.

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NOTES : First made in California in 1960, Kids like very much.


* Exported from MasterCook *

Chipper Chicken

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken -- cut in pieces
1/4 cup butter or margarine -- melted
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 dash pepper
1 package potato chips -- finely crushed

Wash and dry chicken pieces. Dip in mixture of butter and seasonings. Roll
in the crushed potato chips. Place pieces, skin side up, without touching,
in an oiled shallow pan. Bake in 375 degree oven 1 hour or until tender
(do not turn).

Busted by Barb

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* Exported from MasterCook *

Creamy Chicken And Dumplings

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cups water
3 3 1/2 pounds broiler-fryer chicken -- cut up
1 medium onion -- halved
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 Flour tortillas -- (about 7" in
-- diameter), cut in
-- 1-inch strips, up
-- to 5
1/4 cup unsifted flour
8 ounces Borden sour cream
Chopped parsley or paprika

In Dutch oven or large heavy saucepan, combine water, chicken, onion,


salt and pepper; bring to a boil. Cover and simmer 1 hour or until
tender.

Remove chicken from broth; cool.

Bone chicken; return to broth. Bring to a boil.

Drop about 1/4 of the tortilla strips in boiling broth to cover surface;
cover and simmer 2 minutes. Repeat until all strips are added.

Remove from heat.

Blend flour into sour cream; slowly stir into broth and heat through,
stirring constantly.

Garnish with chopped parsley. Refrigerate leftovers.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Crispy Chicken With Asparagus Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless boneless chicken breast halves
1 Egg -- beaten
1/2 cup dry bread crumbs
2 tablespoons vegetable oil
1 can cream of asparagus soup -- (10 3/4 oz.)
1/3 cup milk
1/3 cup water
Hot cooked rice with chopped parsley

In pie plate, dip chicken into egg; coat with bread crumbs.

In skillet over medium-low heat, in hot oil, cook chicken 15 minutes on


both sides and no longer pink. remove; keep warm.

In same skillet over low heat, combine soup, milk and water. Heat
through, stirring occasionally.

Spoon soup mixture over chicken.

Serve with rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Crockpot Chicken & Sausage

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
4 garlic cloves -- crushed
1 onion -- med. chopped
1 red pepper -- chopped
1 green pepper -- chopped
1 zucchini -- sml. chopped
1 can mushrooms
1 can stewed tomatoes -- italian
1 can tomato paste -- 6 0z.
1/4 pound hot sausage
2 chicken breasts
1 teaspoon italian seasoning
red pepper flakes (opt)

Heat oil in skillet. Saute onion and garlic until light brown. Remove.
Add sausage and chicken to brown in the skillet. Drain and pat dry. In
crockpot combine all other ingredients together with the onions and
garlic. Add the sausage then top with the chicken breasts. Cover and cook
on low setting 6-8 hrs.

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* Exported from MasterCook *

Curried Chicken On The Half Shell

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1/2 cup chopped pared apple
1/4 cup chopped onion
1 clove garlic -- crushed
1 tablespoon curry powder
1/4 cup flour
1 cup light cream
1 cup chicken bouillon
1 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken -- cut up
3 Avocados -- peeled and halved
(3 to 4)
3 cups cooked rice -- up to 4

Saute apples, onion, garlic and curry powder in butter in saucepan until
onion is tender crisp. Stir in flour. Gradually add bouillon and cream,
cooking and stirring until sauce boils 1 minute.

Add salt, pepper and chicken; cook over low heat 10 minutes.

Arrange avocado halves on rice in heat-proof serving dish. Heat in 350


degree oven about 5 minutes.

Spoon curried chicken mixture over avocado halves.

Serve with choice of condiments, choosing from chopped hard-cooked egg,


crumbled bacon, sweet mixed pickles, coconut, raisins, chutney, preserved
chopped ginger and peanuts.

NOTE: For variety, substitute 1 1/2 Lbs. cooked, peeled and cleaned
shrimp for chicken.
Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Curried Chicken Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1/4 cup mayonnaise
2 tablespoons mango chutney
1/2 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
1 cup plain yogurt
Salad:
3 cups cooked chicken -- cubed
2 cups cantaloupe -- cubed
2 medium cucumber -- peeled, seeded, cube
3 cantaloupe -- cut in half
1/2 cup slivered almonds -- toasted

Dressing: in blender container place first 6 ingredients, cover and blend


until smooth, scrapping down side of container occasionally. Spoon into
medium bowl and stir in yogurt until combined. Cover and refrigerate at
least 3 hours for flavors to blend. Just before serving add chicken, cubed
cantaloupes and cucumbers to the dressing; toss gently if desired, place
melon slices on individual plates; mound heaping cup of salad on each
melon half. Sprinkle toasted almonds on top. Makes 6 servings.
- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Curry Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can cream of chicken soup -- (10 3/4 oz.)
1 medium apple
1/4 cup seedless raisins
3/4 cup milk
2 teaspoons curry powder
9 pieces fried chicken

In a medium bowl, combine all ingredients except chicken.

Place chicken in a single layer in a 8"x12" baking pan. Cover chicken


with sauce. Bake, covered in preheated 350 degree oven for 30 minutes.
Continue baking uncovered for 30 minutes longer.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Custardy Chicken Bake

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Chicken breast halves or thighs
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups Bisquick baking mix
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1 1/2 cups milk
3 Eggs
Mushroom Sauce #2 -- see recipe

Heat oven to 350 degrees.

Grease baking dish, 13x9x2 inches.

Heat oil in skillet.

Fry chicken until light golden brown.

Place chicken, skin side up, in dish.

Sprinkle with 1/2 Tsp. salt and the pepper.

Beat baking mix, tarragon, 1/2 Tsp. salt, the milk and eggs with hand
beater until smooth.

Pour over chicken. Bake until golden brown, 55 to 60 minutes.

Serve with Mushroom Sauce #2.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Deluxe Turkey Potpie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
3 large ribs -- celery, cut into 1"
-- slices
3 Medium-size carrots -- cut into 1" chunks
1 large onion -- cut into 1" chunks
3 Medium-size red-skinned potatoes -- cut into 1" chunks
2 cloves garlic -- crushed
3 cans low-sodium chicken broth -- (10 1/2 oz.)
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot red pepper sauce
2 Homemade pastry pie crust -- or 1
1 15 ounce pa all-ready piecrusts
1 large egg yolk
1 tablespoon water
1/4 cup butter
1/4 cup all-purpose flour
10 ounces frozen peas
8 ounces sliced cooked turkey breast

In deep 12" skillet over medium-high heat, heat oil; add celery, carrots,
onion and potatoes; cook 15 minutes, stirring occasionally until
vegetables are lightly browned. Add garlic; cook 1 minute. Stir in
chicken broth. Reduce heat to low; simmer, covered, 25 minutes until
vegetables are tender.

Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin
dishes.

If using homemade pastry, roll out on lightly floured surface to 1/8"


thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish
as pattern, cut out 1 "lids"; cut out small hole in center of each and
several slits as vents for steam. Arrange on ungreased large cookie
sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake
10 to 12 minutes until lightly browned.

In small saucepan over medium heat, melt butter; add flour; stir until
smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir
mixture gradually into vegetables simmering in skillet; cook 2 to 3
minutes longer, stirring occasionally until thickened. Stir in peas and
turkey; remove from heat.

Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on
top of each; bake 5 to 10 minutes until filling is heated through.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

Dumplings

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
1 teaspoon Baking powder
1 Egg
1/4 cup milk
Salt

Mix flour, baking powder, and salt in bowl. Add egg and milk, mix
quickly.

Drop on chicken, cover and cook 20 minutes with fire low.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Ella's Brunswick Stew

Recipe By : Ella Bailey


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken -- boiled, remove bones
-- reserve broth
1 pound ground beef -- see notes
3 medium potatoes -- cut up
1 medium onion -- cut up
1 small catsup -- bottled
2 cups English peas -- small cans
2 cups green lima beans -- small cans
1 can corn, cream-style -- large can
16 ounces tomatoes, canned
1 tablespoon sugar
1 tablespoon vinegar
salt and pepper -- to taste

Pan fry ground beef until all red is gone.


Cook the potatoes and onions in chicken broth until tender. add cooked
ground beef. Add all other ingredients and simmer for about 30 minutes or
slow cook for 3 hours.

Can be frozen.

- - - - - - - - - - - - - - - - - -

NOTES : May use 1 pound pork butt steak, boiled and chopped, instead of
ground beef.

* Exported from MasterCook *

Frances Chicken Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken
1 small Velveta cheese -- box
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can tomatoes -- rotel
1 onion
1 small Doritos chips -- bag

Boil and debone chicken.


Put in bottom of pan.
Cut up onion onto the chicken.
Slice cheese then add the chips.
Mix soups and tomatoes, pour over top.
Bake 350 degrees for about 30 minutes or until real hot.
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* Exported from MasterCook *

Ginger Peachy Glazed Turkey

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pounds Butterball breast of turkey -- thawed
1 jar peach preserves -- (12 oz.)
1 tablespoon lemon juice
1 1/2 teaspoons teriyaki sauce
1 teaspoon ground ginger

Roast turkey according to package directions.

Combine preserves, lemon juice, teriyaki sauce and ginger in saucepan and
heat.

About 30 minutes before turkey is done, brush turkey with sauce.

Slice turkey and serve with remaining heated sauce.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Go To Church Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can cream of mushroom soup
1 can cream of celery soup
2 small cans milk
1 package onion soup mix
1 Box Uncle Ben's Wild Rice mix
6 chicken breasts -- up to 8

Blend first five ingredients together and spread over bottom of greased
casserole.

Lay chicken breasts on top of rice.

Cover and bake at 350 degrees for 1 1/2 hours.

Uncover to brown before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Golden Corn Stuffing Bake

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Campbell's New Golden Corn Soup -- (10 3/4 oz.)
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed
-- Herb Seasoned Stuffing
4 Skinless -- boneless chicken
-- breast halves
1 tablespoon packed brown sugar
1 tablespoon margarine -- melted
1 teaspoon spicy brown mustard

Combine soup, celery, onion and stuffing.


In 9" greased pie plate, spoon stuffing mixture. Arrange chicken over
stuffing mixture; press lightly into stuffing.

Combine sugar, margarine and mustard; spread evenly over chicken.

Bake at 400 degrees for 25 minutes or until chicken is no longer pink.

Garnish with fresh sage if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Golden Fried Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole broiler-fryer chicken -- cut in parts
1 teaspoon salt
1/4 teaspoon pepper
2 Eggs
1 tablespoon water
3/4 cup corn starch
1 pint corn oil

Sprinkle chicken with salt and pepper.

Beat eggs and water until well mixed.

Dip chicken into egg mixture, then into corn starch, coating evenly.

Dip into egg mixture again; drain off excess.

Pour corn oil into large deep skillet or electric fry pan to depth of
1/4".

Heat oven medium heat to 375 degrees.

Carefully put chicken into hot oil. Cook, turning once, 25 minutes to 30
minutes or until light golden brown and tender.
Drain on absorbent paper.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Hawaiian Baked Chicken 57

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds broiler-fryer chicken pieces
Salt
Pepper
1 can pineapple -- drained, reserve
-- juice (8 to 8 1/2
-- oz.)
2 tablespoons pineapple juice -- from reserve juice
1/3 cup Heinz 57 Sauce
2 tablespoons honey

Season chicken with salt and pepper.

Place chicken in baking dish (12x7 1/2x2 inch).

Combine pineapple juice, Heinz 57 Sauce and honey. Pour over chicken.

Bake in 350 degrees oven, 1 hour or until tender; baste occasionally.

Arrange pineapple slices over chicken during last 5 - 10 minutes of


baking.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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* Exported from MasterCook *

Homemade Chicken Noodle Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Chicken stock
2 cups diced chicken
1/2 cup sliced celery
1/2 cup sliced green onion
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups uncooked noodles
2 tablespoons flour
2 cups milk

Add chicken, celery, onion and seasoning to stock.

Bring to a boil.

Add noodles. Cover and cook until noodles are almost tender (5 to 10
minutes).

Mix flour with small amount of milk until smooth. Add remaining milk.
Stir into soup.

Cook to desired thickness.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Hopkins Country Stew

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Frying Chicken
1 Bunch Carrots
1 Bunch Shallots
4 Large Onions
1/2 Bunch Celery
5 Potatoes -- diced
1 Small Cabbage
1 Cup Whole Kernel Corn, Frozen
1 Cup Cream Corn
1 Cup White Corn
Sugar -- amount you want
Salt And Pepper -- to taste

Cover fryer with water and simmer until meat falls off bone. Remove bone
and skin and cut meat into small pieces. Return to pot.

Add remaining ingredients and cook until vegetables are tender.

Season to taste.

- - - - - - - - - - - - - - - - - -

NOTES : You can add almost any vegetables to this - the more the better it
is.

* Exported from MasterCook *

Hot Chicken Salad #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken
2 cups cooked rice
1 cup diced celery
3/4 cup mayonnaise
1 can cream of chicken soup
1/2 cup slivered almonds
3 Hard boiled eggs -- chopped
1 2 ounces jar pimentos -- chopped
2 tablespoons green pepper
2 tablespoons chopped onion
1/2 cup dry bread crumbs -- up to 1

Simmer chicken in water till tender, cool in bath. Cut chicken in cubes.
Mix with rest of ingredients except bread crumbs.

Pour into buttered 12x8x2 baking pan.

Sprinkle with crumbs.

Bake at 350 degrees for 45 minutes.

Cut in squares.

Delicious and better 2nd or 3rd day.

Can be increased.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Hot Chicken Salad #2

Recipe By : Sondra Price Bailey


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups chicken -- cooked and diced
4 Hard cooked eggs -- diced
3 cups celery -- diced (loosely
-- packed)
2 cans mushrooms -- (4 oz.)
1 5 ounces can water chestnuts -- sliced
1 2 ounces jar pimientos -- cut fine
1 tablespoon grated onion
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon Accent
2 cups sour cream

Combine all ingredients in large bowl and let stand several hours or
overnight in the refrigerator.

Just before putting in oven, add 1 Cup mayonnaise. Mix well.

Place in 8x12x2" flat baking dish.

Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and
sprinkle with paprika.

Bake in 350 degree oven for 30 minutes or until bubbly and heated
through.

Serve in squares and garnish with parsley.

Serves 8 - 10.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Hot Chicken Salad Casserole

Recipe By : From the kitchen of Margret Gibbs


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chicken -- chopped
2 cups cooked rice
1 cup diced celery
1/2 cup mayonnaise
2 ounces chopped pimentos
1 cup cream chicken soup -- undiluted
1 small can chopped mushrooms -- optional
3 Hard boiled eggs -- chopped
2 tablespoons green peppers -- optional
2 tablespoons chopped onions
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup slivered almonds
1 cup dry bread crumbs

Mix chicken with all ingredients, except crumbs.

Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12x8x2).

Sprinkle top with crumbs.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Hot Chinese Chicken Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Broiler-fryer chicken thighs -- skinned, boned, cut
-- into 1" pieces
1/4 cup corn starch
1/4 cup corn oil
1/8 teaspoon garlic powder
1 large ripe tomato -- cut into chunks
1/3 cup sliced water chestnuts
1 can sliced mushrooms -- drained (4 oz.)
1 cup coarsely chopped green onion
1 cup slant sliced celery
1/4 cup soy sauce
1 teaspoon salt
2 cups finely shredded lettuce
Rice
Roll chicken in corn starch.

In skillet heat corn oil over medium heat. Add chicken; quickly brown.
Sprinkle with garlic powder.

Add next 5 ingredients.

Sprinkle with salt.

Stir in soy sauce.

Cover; reduce heat and cook 5 minutes or until vegetables are tender
crisp.

Lightly toss with lettuce.

Serve hot with rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Hot Stuffed Florida Avocados

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ripe avocados
6 tablespoons lime juice
6 cloves garlic
2 tablespoons flour
1 cup light cream
1 tablespoon onion -- grated
1/4 teaspoon celery salt
2 cups cooked chicken -- chopped
salt and pepper -- to taste
1/2 cup cheddar cheese -- grated

Cut avocados in half, remove pits and place 1 tablespoon lime juice and a
clove of garlic in each half. Let stand 30 minutes.
Meanwhile over low heat melt butter and blend in flour. Add light cream
and cook, stirring until thickened. Add onion, celery salt, chicken; salt
and pepper to taste.
Remove lime juice and garlic from avocados halves; fill with chicken
mixture. Sprinkle with grated cheese and place in baking dish. Pour 1/2
inch of water around avocados and bake 15 minutes in 350 degree oven or
until cheese is melted.

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* Exported from MasterCook *

Impossible Chicken 'n Broccoli Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package frozen chopped broccoli
2 cups cheddar cheese -- shredded
1 1/2 cups cooked chicken -- cut up
2/3 cup onions -- chopped
1 1/3 cups milk
3 eggs
3/4 cup Bisquick. baking mix
3/4 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400 degrees.

Grease pie plate, 10x1 1/2 inches.

Rinse broccoli under running cold water to thaw; drain thoroughly.

Mix broccoli, 2 cups of cheese, the chicken and onion in plate.

Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in
blender on high or 1 minute with hand beater.

Pour into plate.

Bake until knife inserted in center comes out clean, 25 to 30 minutes.

Top with remaining cheese. Bake just until cheese is melted, 1 to 2


minutes longer. Cool 5 minutes.

Possum Kingdom Lake Cookbook


MC Formatted using MC Buster 2.0d by Barb on 4/7/98

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* Exported from MasterCook *

Impossible Chicken Parmigiana Pie

Recipe By : Bisquick.
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup creamed cottage cheese -- (small curd)
1/3 cup grated parmesan cheese
1 1/2 cups cooked chicken -- cut up
1 1/4 cups mozzarella cheese -- shredded
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 can tomato paste -- (6 oz.)
1 cup milk
2 eggs
2/3 cup Bisquick. baking mix
1/4 teaspoon pepper

Heat oven to 400. Grease pie plate, 10x1-1/2 inch.

Layer cottage cheese and parmesan cheese in pie plate.

Mix chicken, 1/2 cup of the mozzarella cheese, the garlic powder, oregano,
basil and tomato paste; spoon over parmesan cheese.

Beat remaining ingredients in blender on high speed 15 sec. or with hand


beater 1 min or until smooth.

Pour into pie plate. Bake 30 min.

Top with remaining mozzarella cheese. Bake 5 to 8 min. longer or until


knife inserted in center comes out clean. Cool 5 min.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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* Exported from MasterCook *

Impossible Turkey Pie

Recipe By : Betty Crocker handout


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked turkey -- cut up
OR cooked chicken
4 1/2 ounces sliced mushrooms -- drained
1/2 cup sliced green onions
1/2 teaspoon salt
1 cup shredded Swiss cheese
1 1/2 cups milk
3/4 cup Bisquick. baking mix
3 eggs

Heat oven to 400 degrees. Lightly grease pie plate, 10x1 1/2 inches.

Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high


speed or 1 minute with hand beater. Pour into pie plate.

Bake until golden brown and knife inserted halfway between center and edge
comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting.

Refrigerate any remaining pie. 6 to 8 servings .

Impossible Ham Pie: Substitute 2 cups cut-up fully cooked smoked ham for
the turkey.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by


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* Exported from MasterCook *

Lemon Barbecued Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken breast -- split
1 1/4 cups catsup
1 can frozen lemonade -- thawed, undiluted
-- (6 oz.)
3/4 cup water
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1/4 cup corn oil
2 tablespoons instant minced onion

Mix together catsup, lemonade, water, Worcestershire sauce, mustard, corn


oil and onion.

Simmer uncovered 5 minutes.

Place chicken over hot coals on grill, skin side up, about 8" from heat.

Cook, basting frequently and turning several times, about 25-30 minutes,
or until fork can be inserted in chicken with ease.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Lime Broiled Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 broiler chicken -- 3 pounds each
salt and pepper
Lime Sauce:
1/2 cup corn oil
1/2 cup lime juice
2 tablespoons chopped onions
2 teaspoons dried tarragon
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon red pepper sauce -- bottled
1/4 teaspoon garlic powder

Cut up chicken. Sprinkle chicken pieces with salt and pepper. Place in a
single layer in a baking dish. Set aside, combine all ingredients for
sauce in blender container; cover and blend until smooth. Pour over the
chicken.
Marinate at least 3 hours, turning chicken occasionally. After chicken
has marinated, place on barbecue grill over hot coals, about 5 inches from
heat, skin side up. Close barbecue hood. Brush with the sauce after 10
minutes. Turn aster 20 minutes and baste. Continue cooking about 15 to
20 minutes more.

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NOTES : For cook out on Grill.

* Exported from MasterCook *

Lois Roast Turkey

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 turkey
3 stalks celery
2 large onions
2 apples
1 quart warm water
salt and pepper -- to taste

Place turkey in covered roasting pan and add remaining ingredients.

Salt and pepper turkey as usual.

Preheat oven to 475 degrees. About 9 or 10 o'clock the night before. Cook
turkey for 1 hour. Turn heat off and leave in oven until morning. Do not
open oven door

This is for any size turkey. Use stock in pan for dressing.

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* Exported from MasterCook *

Mexican Chicken Lasagna

Recipe By : Foodview
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp Vegetable Oil
1 Lg Onion -- chopped
2 Cloves Garlic -- minced
1 Red Or Green Bell Pepper -- seeded
2 Cans Cream Of Tomato Soup -- undiluted
1 10 Oz Can Enchilada Sauce
1 1/2 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Chili Powder
1 Tsp Ground Cumin
--Cheese Filling--
10 Oz Lasagne**
4 C Cooked Chicken -- Or Turkey
6 Oz Sharp Cheddar Cheese -- sliced
6 Oz Monterey Jack Cheese -- sliced

**Cook Lasagna according to package directions.

Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red
or green pepper; cook, stirring, until onion is soft. Stir in soup,
enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and
simmer, uncovered, until thickened (about 10
minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking
dish and spread with a thin layer of sauce. Arrange half the lasagne
noodles in an even layer over sauce. Spread half the cheese filling over
noodles and top with half the remaining sauce. Arrange half the chicken
pieces over sauce and top with half the sliced cheeses. Repeat layering,
ending with cheese slices. Bake
uncovered in a 375F oven for 35 minutes or until bubbly. Let stand,
uncovered, for about 5 minutes before cutting into squares.

Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs,
1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles.
Ole! Rita in Scottsdale

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* Exported from MasterCook *

Mexican Chicken Pizza

Recipe By : Kraft
Serving Size : 6 Preparation Time :0:15
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless skinless chicken breasts -- cut into 1/2" cubes
1 1/2 cups salsa
1 pizza crust -- prepared
1/2 cup red pepper -- cut in strips
1 teaspoon chopped cilantro
8 ounces Kraft Pizza Cheese -- Mozzarella & Cheddar

Spray large skillet with no stick cooking spray. Add chicken; cook on
medium heat until chicken is cooked through. Stir in salsa; cook on low
heat 5 minutes.

Spoon chicken mixture over pizza crust; sprinkle with red pepper and
cilantro. Top with cheese.

Bake at 400 degrees for 10 to 15 minutes or until cheese is melted.


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NOTES : Quick Tips: Pizza Toppings: For variety top your pizza with any
of the follwing pizza toppings; sundried tomatoes, roasted red
peppers, fresh herbs, zucchini, yellow squash, garlic, fresh
spinach leaves, artichoke hearts or eggplant. Sprinkle with
mozzarella and cheddar cheese blend.

* Exported from MasterCook *

Mexican Lasagne

Recipe By : All Time Favorites


Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons salad oil
1 large onion -- chopped
2 cloves garlic -- minced
1 red and green bell peppers -- seeded and chopped
2 cans tomato soup, condensed
1 can enchilada sauce
1 tablespoon chili powder
1 teaspoon cumin -- ground
salt and pepper
Fiesta Cheese Filing
2 cups cottage cheese
2 egg
1/3 cup parsley -- chopped
4 tablespoons green chiles -- diced
1 In Addition
10 ounces lasagna noodles -- cooked and drained
4 cups diced chicken
6 ounces sharp cheddar cheese -- thinly sliced
6 ounces monterey jack cheese -- thinly sliced

Heat oil in a wide frying pan over medium heat. Add onion, garlic, and
bell pepper; cook stirring often, until onion is soft(about 5 minutes).
Add soup, enchilada sauce, chili powder, and cumin. Bring to a simmer;
then simmer, stirring often, until thickened (about 10 minutes). Season to
taste with salt and pepper.

Prepare Fiesta Cheese Filling. -- In a large bowl, stir together cottage


cheese, eggs, chopped parsley and diced green chiles.

Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 -
4-quart rectangular baking pan, Spread half the cheese filling over
noodles; top with half the sauce, Scatter half the chicken over sauce; top
with half the sliced cheeses. Repeat layers to use remaining noodles,
cheese filling, sauce, chicken and sliced cheeses. Cover with foil. (At
this point, you may refrigerate until next day.)

Bake, covered, in a 375 degree oven until bubbly and heated through (about
35 minutes; about 50 minutes if refrigerated). Uncover and let stand for
about 5 minutes before serving. Makes 10 to 12 servings.

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* Exported from MasterCook *

Mongolian B.Q

Recipe By : Mike Price


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 slice onions
carrots -- grated
waterchestnuts -- sliced
green onions -- chopped
Bean sprouts -- fresh
mushrooms -- fresh
bamboo shoots -- sliced
celery -- sliced
soy sauce -- lots
sesame oil
garlic salt water -- see notes
beef -- sliced thin
pork -- sliced thin
chicken -- sliced thin
white water -- see notes

Cook bean sprouts and mushrooms in oil and butter.

For each person, each person takes what they want and fry in oil and soy
sauce.

Get won tongs. fry along or fold over & stuff with meat and veggies.
Put 2 won tongs on top one after other filling then seal. fry or drop in
soup

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NOTES : Wine water: 4 parts red wine and 1 part water.

* Exported from MasterCook *

Nutty Chicken breasts

Recipe By : The Butcher


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chicken breasts
1/2 cup cornstarch
2 teaspoons salt
1 teaspoon sugar
1 1/2 tablespoons dry white wine
2 egg whites
1 1/2 cups finely chopped almonds -- or walnuts, peanuts,
peanut oil -- for frying

Bone chicken breasts. Slice into thin slices (easier to do if boneless


chicken breasts have been partially frozen). Mix corn starch, salt and
sugar. Add wine and mix thoroughly.

Beat egg white lightly and add gradually, stirring constantly into the
cornstarch mixture. Spread chopped nuts on a flat working surface. Dip
thin slices of chicken into cornstarch mixture and coat both sides with
nuts. Set aside until all chicken slices are prepared.

In deep fry pan heat oil until hot. Add chicken and cook very quickly.
Do not overcook, just barely golden brown. Drain and serve immediately.
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* Exported from MasterCook *

Old-Fashioned Chicken Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package boneless chicken tenders
1/2 cup chopped onion
1 Rib celery -- chopped
1/2 cup mayonnaise
1 tablespoon orange juice
1/4 teaspoon ground ginger
1/4 teaspoon salt

Cut boneless tenders into thirds; place in a 2-quart microwave safe bowl.

Cover and cook on High 3 - 4 minutes, stirring often.

Drain off excess liquid.

Stir in onions, celery, mayonnaise, orange juice, ginger and salt; toss
to mix.

Spoon onto lettuce-lined platter.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Orange Chicken with Citrus Salsa


Recipe By : Meredith Corporation 1998
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium skinless boneless chicken breast halves
1 cup frozen orange juice concentrate -- thawed
1 small Onion -- cut up
1/2 teaspoon crushed red pepper -- to 3/4 teaspoon
1/2 teaspoon ground allspice
1/2 teaspoon curry powder
2 grapefruit
2 orange
1/2 cup mango chutney -- cut up
2 tablespoons green onion -- bias-sliced

Rinse chicken; pat dry. In a food processor bowl or blender container


combine thawed concentrate, onion, red pepper, allspice, curry powder, 1/4
teaspoon salt, and 1/8 teaspoon pepper. Cover and process or blend until
nearly smooth. Place chicken in a plastic bag set in a shallow dish. Add
orange mixture; turn to coat both sides. Close bag. Chill for 2 to 24
hours.

Meanwhile, for salsa, peel and section grapefruit and oranges over a small
bowl to catch juices. Discard seeds; coarsely chop citrus. Add citrus,
chutney, and onion to juices in bowl. Cover and chill up to 2 hours.

Remove chicken from marinade; reserve marinade. Place chicken on the


unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes.
Turn and brush with reserved marinade; discard remaining marinade.,
Broil 7 to 10 minutes more or until chicken is tender and no pink remains.
Serve chicken with salsa.

Source: Special Advertising Section for Florida Citrus.

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NOTES : Flordia ornage jucie concentrate replaces the oil in this poultry
marinade, so only 10 % of calories come from fat in this light and
lively dish.
* Exported from MasterCook *

Oven Sesame Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon margarine or butter
1 cup Bisquick baking mix
1/4 cup sesame seed
1 teaspoon salt
2 tablespoons milk
1 Tbsp. prepared mustard -- (1 to 2)
1 Egg
2 1/2 pounds broiler-fryer chicken -- cup up, up to 3 1/2
2 tablespoons margarine or butter melted

Heat oven to 375 degrees.

Heat 1 Tbsp. margarine in rectangular pan, 13x9x2 inches, in oven until


melted.

Mix baking mix, sesame seed and salt in shallow dish; reserve.

Beat milk, mustard and egg in small bowl.

Dip chicken pieces, one at a time, into egg mixture; coat with sesame seed
mixture.

Place skin side up in pan.

Drizzle with 2 Tbsp. melted margarine.

Bake until done, about 1 hour.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *


Paella

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds chicken parts
salt & pepper
1 clove garlic -- crushed
1 teaspoon oregano
2 tablespoons vegetable oil
1 chorizo -- sliced (see below)
1 onion -- chopped
1 green pepper -- chopped
1 cup uncooked rice
2 1/2 cups beef broth
8 ounces tomato sauce
1/2 teaspoon saffron
1/2 pound shrimp -- cooked & cleaned
1/2 cup cooked peas

Wash & dry chicken parts. Rub with seasonings. Brown chicken in oil in
large skillet. Add chorizo (hot spanish sausage), onion and green pepper;
cook over low heat for 10 min. Stir in broth, tomato sauce & saffron;
cover and simmer 20 min. Stir in rice; cover and simmer 30 min longer. Add
shrimp and peas; heat through. Allow any excess liquid to cook off and
serve

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* Exported from MasterCook *

Pepper Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds broiler-fryer chicken -- cut up and breaded
-- and fried
3 cups water
4 teaspoons chicken flavor instant bouillon -- or 4 chicken
-- bouillon cubes
2 tablespoons soy sauce
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
1 tablespoon reconstituted lemon juice
3 tablespoons cornstarch
2 medium green peppers -- seeded and cut into
-- strips
1 cup diagonally sliced celery
1 large onion -- sliced
Hot cooked rice

In medium saucepan, combine 2 1/2 cups water, bouillon, soy sauce, garlic
powder, ginger and lemon juice; cook and stir until bouillon dissolves.

Mix cornstarch with remaining water; stir into bouillon mixture. Cook
until thickened.

Arrange chicken pieces and vegetables in large skillet or wok; pour sauce
over top. Cover and cook 15 minutes or until vegetables are slightly
tender.

Serve with rice.

Refrigerate leftovers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Perfect Fried Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup flour
1/2 cup fine dry bread crumbs
2 teaspoons salt
1 tablespoon paprika
1/4 teaspoon pepper
2 1/2 pounds chicken -- cut in pieces, up
-- to 3
Shortening or oil

Combine flour, dry bread crumbs and seasoning in paper bag; add 2 or 3
pieces of chicken at a time and shake well to coat.

Heat shortening 1/4" deep in heavy skillet until is will sizzle a drop of
water.

Brown meaty pieces first; then slip in others. Don't crowd, use 2
skillets if necessary.

Brown one side slowly; turn with tongs. When lightly browned, 15 to 20
minutes, reduce heat; cover.

If cover isn't tight add 1 tbsp. water. Cook until tender, 30 to 40


minutes.

Uncover last 10 minutes to crisp.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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NOTES : To make fine dry bread crumbs, lay slices of bread on cookie
sheet. Place in a 300 degree oven and toast until crisp and
lightly browned. Place in clean paper sack and roll into crumbs
with rolling pin, or put through the food grinder using fine
blade. Sift crumbs through a fine sieve.

* Exported from MasterCook *

Pineapple-Glazed Breasts Of Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can pineapple slices -- save syrup (8 1/2
-- oz.)
1 1/2 tablespoons soy sauce
2 tablespoons wine vinegar
2 tablespoons honey
2 tablespoons catsup
4 Boned and skinned chicken breasts
2 tablespoons butter
1 tablespoon cooking oil
2 teaspoons cornstarch

Combine pineapple syrup with soy sauce, vinegar, honey and catsup. Pour
over chicken breast. Cover and refrigerate 1 or 2 hours. Drain, saving
marinade.

Brown chicken in heavy skillet using 1 Tbsp. butter and oil.

Blend cornstarch with marinade and remaining butter. Heat to boiling;


pour over chicken in skillet. Cover tightly; cook slowly about 20 minutes
until tender.

During cooking, baste with pan sauce several times to glaze chicken.

About 5 minutes before chicken is done, add drained pineapple slices to


heat and glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Pouissant Au Champagne

Recipe By : The times Magazine, Nov. 13, 1978


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cornish game hens -- or baby chickens
salt
pepper
1/2 cup butter
1 jigger cognac -- 1 1/2 ounces
1 1/2 cups champagne
1/2 pound fresh mushrooms -- sliced
3 egg yolks
1/2 pint cream

Sprinkle cavities of chicken or game hens with salt and pepper. In a deep
roasting pan with a cover, melt butter. Turn off heat. Gently turn the
birds in the melted butter to coat, but not to brown.

Pour cognac over birds and ignite., Now add the champagne. Cover and
simmer slowly for about 30 minutes or until tender.

Remove birds from pan and add sliced mushrooms. Mix egg yolks and cream
together in a small bowl. Beat thoroughly using a wire whisk or wooden
spoon. Slowly stir into pan juices to create gravy. Simmer and
thickened.

Now place birds on a serving platter or carve meat from the birds and
place the slices on the serving platter. Pour gravy over the meat or
birds and serve.

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* Exported from MasterCook *

Poultry Pear Combo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Split and boned chicken breast
4 tablespoons butter
1 cup orange juice
1/4 cup honey
2 tablespoons lemon juice
1/2 teaspoon curry powder
1 teaspoon salt
4 Pears -- sliced

Saute# the chicken pieces in butter until light brown.

Mix together the orange juice, honey, lemon juice, curry powder and salt.

Dip the chicken in the orange juice mixture and arrange the pieces in a
baking dish, skin sides down.
Cover with remaining sauce and bake uncovered at 350 degrees for 20
minutes.

Turn chicken over and add sliced pears.

Baste the fruit with the sauce; bake an additional 30 minutes or until the
chicken is tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Quick Chicken Pate

Recipe By : Mrs. Lynn Blayney, Charlotte, NC


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chopped cooked chicken
1/2 cup sliced celery
2 tablespoons dry sherry
2 tablespoons mayonnaise
1 teaspoon lemon juice
3 sprigs parsley
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup chopped almonds
crackers
party rye bread

Combine chicken, celery, sherry, mayonnaise or salad dressing, lemon


juice, parsley, salt, nutmeg, and dash pepper. Process the mixture, half
at a time, in blender container till nearly smooth. (or, process the
chicken mixture, all at once in food processor bowl) Shape mixture into a
ball. cover and chill. At serving time, roll the ball in the toasted
almonds. Serve with crackers or rye bread. Makes 2 cups.

BH&G
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* Exported from MasterCook *

Quick Chicken Stir-Fry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
3 Boneless skinless chicken breast halves
1 Garlic clove -- minced
1 cup broccoli flowerets
1 cup red pepper strips
1 cup carrot slices
1/4 cup sliced green onions
1/2 cup Miracle Whip
1 tablespoon soy sauce
1/2 teaspoon ground ginger

Heat oil in skillet over high heat.

Cut chicken into strips, add to skillet with garlic; stir-fry 3 minutes.

Add vegetables; stir-fry an additional 3 minutes.

Reduce heat to medium; stir in Miracle Whip, soy sauce and ginger.

Simmer 1 minute.

Serve over rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Rice With Chicken

Recipe By : Mary McKinnon, Beech Island, SC


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken breast
1/2 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 can water
2 tablespoons pimientos -- chopped
3 cups cooked rice
1/2 cup grated cheese -- American

Cook chicken until tender. Remove meat from bones, cut into bite size
pieces.
Combine soup mix and pimientos.
Alternate layers of rice, chicken and soup mixture. sprinkle with cheese.
Bake at 375 degrees until cheese is melted and golden brown.

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NOTES : I add 1/2 cup soup greens to the rice.

* Exported from MasterCook *

Roast Boiler-Fryer/with Whole Grain Stuffing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken
olive oil
fresh rosemary
1 Whole grain rice stuffing -- see recipe
garlic -- chopped
fresh rosemary
fresh basil -- optional
orange juice -- optional

Coat chicken with olive oil. Shove it into a paper bag. Roast in a 350
degree oven for about 45 minutes. Now pull the bag out of the oven; wipe
the inside of the chicken with fresh rosemary and stuff with a whole grain
rice dressing. Add fresh rosemary, finely chopped garlic and maybe just a
little fresh basil, but no salt or pepper to the dressing or stuffing.
Put the bird back into the oven and roast it for 20 minutes or more until
its falling off the bones. Done as an additional touch squeeze orange
juice over the chicken about 15 minutes before its done. This really sets
your roast chicken apart.

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* Exported from MasterCook *

Roast Chicken With Peach Chutney

Recipe By : Cookbook USA #26771


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Large Chicken Breasts -- boneless
1 Jar Peach Chutney -- see Recipe
Salt And Pepper -- to taste
1/4 Cup Oil

Flatten the chicken breasts with a cleaver. Season with salt and pepper.

Put 2 tablespoons of the peach chutney in the middle of the flatten


breast. Roll the breast up so that the chutney is in the middle. You can
secure it with some toothpicks.

Roast it with some oil in an oven marked 450 degrees.


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* Exported from MasterCook *

Roast Turkey and Southern Dressing

Recipe By : Mary McKinnon, Beech Island S.C.


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole turkey
3 stalks celery
2 large onions
2 apples
1 quart warm water
salt and pepper
Southern Dressing -- see recipe

Wash turkey. Sat and pepper turkey as usual.

Preheat oven to 475 degrees.


About 9 or 10 PM the night before. Place turkey in covered roasting pan
with all ingredient and place in hot oven and cook for 1 hour. Turn heat
off and leave in oven until morning. DO NOT OPEN OVEN DOOR DURING THE
NIGHT.

This is for any size turkey.

Use stock in pan for dressing.

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* Exported from MasterCook *

Roast Turkey With Wild Rice Stuffing

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package wild rice -- (4 oz.)
4 teaspoons Instant chicken bouillon or 4 chicken
-- bouillon cubes
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup butter or margarine
1 cup hot water
1 package herb-seasoned stuffing mix -- (8 oz.)
2 teaspoons poultry seasoning
1 Turkey -- 12 Lbs.
Salt
Pepper
Melted butter

Prepare rice as package directs, dissolving 3 tsp. bouillon in water


before adding rice.

Preheat oven to 325 degrees.

In medium skillet, cook celery and green pepper in butter until tender.

Dissolve remaining bouillon in hot water.

In large bowl, combine rice, vegetables, bouillon liquid, stuffing mix


and poultry seasoning; mix well.

Season turkey with salt and pepper.

Stuff neck and body cavities loosely; truss.

Place breast-side up, on rack in shallow roasting pan.

Brush with butter.

Roast as label directs.

Turn extra stuffing into a well-greased 1 quart baking dish; cover and
refrigerate.

Bake 30 minutes before serving time.

Refrigerate leftovers.

TIP:

Stuffing can be used with other poultry - chicken, capon or Cornish hens.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Rock Cornish Hens, Rice-Raisin Stuffing

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
1 Onion -- chopped
1/2 cup thinly sliced celery
1 package Uncle Ben's Quick Rice -- (11 oz.)
3 2/3 cups water
1 cup raisins
1/2 cup broken walnut meats
2 teaspoons ground cinnamon
Salt & pepper -- to taste
8 Rock Cornish Hens -- (1 1/4 lb. each)
1/2 cup honey
1/2 cup butter -- melted
1/2 cup dry white wine

Melt 3/4 cup butter, add onion and celery, cook briefly.

Add rice, water and salt. Bring to boil, cover, simmer 5 minutes.

Add raisins, nuts, and spices.

Stuff into Cornish hens, secure opening.

Blend honey, melted butter and wine.

Brush hens. Arrange on rack, roast (375 degrees) 50 to 60 minutes,


basting often with glaze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

S.C. Country Captain Chicken


Recipe By : Mary McKinnon, Beech Island, SC
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds chicken
all-purpose flour
salt and pepper -- to taste
1 cup shortening
2 onions -- finely chopped
2 green peppers -- chopped
2 small garlic clove -- minced
1 1/2 teaspoons salt
1/2 teaspoon white pepper
3 teaspoons curry powder
32 ounces tomatoes, canned -- undrained
1/2 teaspoon chopped parsley
1/2 teaspoon ground thyme
3 tablespoons currant jelly
hot cooked rice
1/4 pound slivered almonds -- toasted
parsley -- for garnish

Remove skin from chicken, combine flour, salt and pepper to taste. Dredge
chicken in flour mixture. Brown in hot shortening. Remove chicken from
skillet, but keep the chicken hot, this step is important for the success
of the dish.
Pour of all but 1/4 cup drippings from skillet. Add onions, green peppers
and garlic, cook very slowly, stirring constantly, until vegetables are
tender. Season with salt and pepper and curry powder, amount of curry
powder may be varied according to taste.
Add tomatoes, parsley, thyme and currants, stir gently to mix.
Put chicken in a roaster or large casserole. Add sauce, is sauce does not
cover chicken, add water to cover chicken. Cover tightly and bake at 350
degrees about 45 minutes or until chicken is tender.
Place chicken in center of a large platter and pile rice around it. Spoon
sauce over rice, sprinkle almonds on top.
Garnish with parsley.

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* Exported from MasterCook *

Sarah's Sweet and Sour Chicken

Recipe By : Sarah Zigler, Flordia


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces apricot marmalade
1 envelope onion soup mix
1 bottle Red Russian Salad Dressing
chicken
rice

Mix together in bowl the marmalade, soup mix and salad dressing. Pour
over cut up chicken and bake 60 minutes at 375 degrees.
Baste chicken twice with sauce during baking.

Serve on top of rice and pour sauce over top.

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NOTES : Sarah is Margie's friend in Flordia.

* Exported from MasterCook *

Schezuan Skillet Dinner-Walnuts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup tomato juice
2 tablespoons dry sherry
3 tablespoons soy sauce
4 cups sliced onions
2 cups thinly sliced celery
2 cups cooked turkey meat -- in bite-size cubes
1 teaspoon arrowroot
1 cup cold water
Liquid hot pepper sauce
1 tablespoon chopped fresh ginger root -- optional
15 Walnuts -- halved
Combine tomato juice, Sherry, soy sauce, onions, celery and turkey in
skillet over moderate heat; cook till vegetables are tender crunchy, about
6 minutes.

Combine arrowroot and cold water; stir into skillet until sauce thickens
and clears.

Add several drop of hot pepper sauce to taste - dish should be hot and
spicy.

At the last minute stir in ginger and walnuts; serve.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Simon & Garfunkel Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless boneless chicken breasts
salt and pepper
1 cup butter
8 slices mozzarella cheese
2 tablespoons chopped parsley
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 cup flour
1 egg -- beaten
1/2 cup dry bread crumbs
3/4 cup white wine

Turn the chicken breasts smooth side down and sprinkle up side with a
little salt and pepper. Dot each breast with about a teaspoon of butter.
place a slice of mozzarella cheese on each piece of chicken and roll up
jellyroll fashion. Secure well with wooden toothpicks.
Melt the rest of the butter and add the parsley, sage, rosemary and thyme.
Roll the chicken rolls in the flour, then in the beaten egg, then in the
dry bread crumbs. place side by side in a baking dish. pour melted butter
and spices over the chicken. Bake at 350 degrees for 30 minutes. Pour
the wine over the chicken and return to the 350 degree oven for 30
minutes.

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* Exported from MasterCook *

Stewed Chicken 'n Dumplings

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds stewing hen -- or large
-- broiler-fryer
3 cups sifted flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup shortening
1 Cup milk

Cut chicken into serving pieces and place in large kettle with salted
water to cover. Cover and bring to boil, then reduce flame to simmer and
cook until tender.

While chicken is cooking combine flour, salt baking powder.

With pastry blender, fork or two knives, cut in shortening.

Add milk, mixing well.

Turn out onto lightly floured board or pastry cloth and knead lightly.

Roll out to 1/8" thick. Cut into strips.

When chicken is tender, drop strips into kettle. Cover and continue
simmering 20 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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* Exported from MasterCook *

Stir-Fried Chicken with Walnuts

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole skinless boneless chicken breast -- cut into 1/2" cubes
2 teaspoons cornstarch
1 tablespoon sherry
2 tablespoons oil
1 cup walnuts -- coarsely chopped
1 teaspoon minced ginger root
1/2 cup bamboo shoots -- sliced
1/4 cup chicken stock

In mixing bowl combine chicken cubes, cornstarch and sherry. Toss to


coat. Allow to stand 15 minutes, stirring occasionally.

Preheat oil in electric wok at 350 degrees. Add walnuts and stir fry 2 to
3 minutes. Remove and drain.

Increase temperature setting to 375 degrees. Add ginger, stir fry 30


seconds. Add chicken mixture, stir fry 2 minutes, push up sides of wok,
add bamboo shoots, stir fry 1 minute. Add stock and combine all
ingredients. Cover wok and cook 2 to 3 minutes. Add walnuts just before
serving. Reduce setting to warm for serving.

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* Exported from MasterCook *

Stuffed Chicken Breasts

Recipe By : The Butcher


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large boneless chicken breast
1 cup pitted black olives -- chopped
3 tablespoons butter
1 1/2 teaspoons seasoned salt
1/4 teaspoon thyme
1/4 teaspoon white pepper
1/8 teaspoon paprika
1 egg yolk
1/2 teaspoon lemon juice

Cut chicken breasts in half lengthwise. Loosen skin from breasts, leaving
skin attached at the thicker edge. Mix together soft butter with onion,
type, salt and pepper. Mix in the chopped olives. Spread over chicken
breasts and fold skin over and secure with toothpicks.
Place chicken, skin side up, in baking dish. Mix remaining butter with
paprika and spread over skin. Bake at 350 degrees for 30 minutes. Set
chicken on warm platter. Pour pan drippings into small sauce pan. Beat
egg yolk and add to drippings. Stir constantly over low heat until
thickened. Stir in lemon juice. Pour sauce over chicken.

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* Exported from MasterCook *

Stuffed Chicken Breasts #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large chicken breasts -- boned and skinned
Salt
Pepper
Nutmeg
1 tablespoon melted butter or margarine
3/4 cup ripe olives
1 dash marjoram
1 Egg -- slightly beaten
1 tablespoon water
1/2 cup fine dry bread crumbs
1/4 cup butter or margarine

Cut chicken breasts in two, flatten slightly. Sprinkle with salt, pepper
and nutmeg.
Finely chop enough olives to make 1/4 cup. Mix with 1 tbsp. melted butter
and marjoram. Spread mixture on center of chicken breast, fold them over
pocketbook style. Skewer with toothpicks.

Mix egg and water.

Dip chicken in egg mixture, then in bread crumbs.

Heat 1/4 cup butter in heavy skillet. Add chicken and cook gently,
turning as needed until golden brown and cooked through, about 40 to 50
minutes.

Place on top of Pilaff on serving dish.

Garnish with remaining whole ripe olives.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Sweet 'n Sour Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless chicken -- cut in cubes
2 tablespoons oil
1 clove garlic -- minced
1 Cup -- green pepper strips
1 cup carrot strips
1 1/4 cups chicken bouillon
1/4 cup soy sauce -- or teriyaki sauce
2 tablespoons sherry
3 tablespoons vinegar
3 tablespoons brown sugar
1/2 teaspoon ginger
1 can chuck pineapple in juice -- (8 oz.)
1 1/2 cups Minute Rice

Brown chicken in oil.


Add garlic, green pepper and carrots; saute briefly.

Add bouillon, soy sauce, sherry, vinegar, sugar, ginger and pineapple with
juice. Bring to a full boil.

Stir in rice. Cover, remove from heat and let stand 5 minutes.]

Stir before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Tarragon Turkey Pasta Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked Butterball breast of turkey cut
-- into 1/2" cubes
1 cup creamy dressing
1 clove garlic -- minced
1 tablespoon tarragon leaves -- crushed
4 cups cooked rotini pasta
2 cups frozen mixed California or Italian -- thawed, drained
-- vegetables
1 small red onion -- sliced thin
Salt
Pepper

Blend dressing, garlic and tarragon.

Toss with turkey, pasta and vegetables.

Season with salt and pepper.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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* Exported from MasterCook *

Turkey Amandine

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups stuffing mix
2 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup water
1 1/3 cups undiluted evaporated milk
3 cups cubed -- cooked turkey
2 cups thawed frozen green beans
1/4 cup sliced almonds

Moisten stuffing mix with 2 cups water. Press into bottom and sides of
buttered, shallow 2 quart baking dish. Bake in hot oven (400 degrees) 10
minutes.

Saute onion and celery in butter in large saucepan. Stir in flour, salt,
and pepper. Gradually add 2/3 cup water and evaporated milk. Cook over
medium heat, stirring constantly, until mixture comes just to a boil and
thickens.

Remove from heat. Stir in turkey and green beans.

Spoon into stuffing crust. Sprinkle almonds over top.

Bake in moderate oven (350 degrees) 25 to 35 minutes or until heated


through.

Makes 8 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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* Exported from MasterCook *

Turkey Chow Mein Casserole

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed chicken broth -- (10 3/4 oz.)
1/2 cup Bisquick baking mix
2 cups cut-up cooked turkey
1/3 cup blanched whole almonds
1 can chow mein vegetables -- drained (16 oz.)
1 can mushroom stems and pieces -- drained (4 oz.)
1 jar sliced pimientos -- drained (2 oz.)
1 cup chow mein noodles

Heat oven to 375 degrees.

Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole.
(Mixture will be slightly lumpy.)

Stir in remaining ingredients except chow mein noodles.

Bake uncovered until thick and bubbly, about 40 minutes.

Sprinkle with chow mein noodles; bake uncovered 5 minutes longer.

Let stand uncovered 5 minutes before serving.

Makes 5 or 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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* Exported from MasterCook *

Turkey Cutlets Parmesan

Recipe By : McCall's, page 143, Sept. 1997


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups small egg bow-tie pasta
1 cup frozen green peas
1 tablespoon unsalted butter
3/4 cup Parmesan cheese
4 turkey breast cutlets -- thick
2 large egg whites -- lightly beaten
3/4 cup Italian bread crumbs
2 tablespoons olive oil
2 large plum tomato, whole -- cut in 12 slices
8 large basil leaves
1 cup shredded mozzarella cheese
fresh ground pepper

1. In covered 3-quart pot, bring 2 quarts hot salted water to a boil.


Add pasta; cook 6 minutes. Add frozen peas; cook 2 minutes, until pasta
is al dente and peas are crisp-tender. Reserve 1/2 cup pasta cooking
water; drain pasta. Return pasta, peas and reserved water to pot; add
butter and 1/2 cup Parmesan; stir. cover; keep warm.

2. While pasta is cooking, dip cutlets into egg whites, then coat with
crumbs. In large nonstick skillet, heat oil over high heat. Add cutlets;
cook 2 minutes, until browned on bottom. Turn cutlets over; sprinkle each
with 1 tablespoon Parmesan. Place 3 tomato slices and 2 basil leaves,
overlapping, on each cutlet. Sprinkle with mozzarella; season with pepper
to taste. Cook 1 minute. cover skillet with lid; cook 30 seconds until
cheese is melted. Serve with pasta.

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* Exported from MasterCook *

Turkey Minestrone

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meaty turkey frame
1 teaspoon salt
4 cups water
2 cups sliced potatoes
3 Onions -- thinly sliced
1 Bag -- (8 oz.) shredded
-- coleslaw cabbage
2 cups sliced celery
6 Ripe pitted medium olives -- chopped

Combine turkey frame, salt and water in a soup pot (or pressure cooker).
Cover and simmer 2 hours over low heat, or 45 minutes in a pressure
cooker, (following manufacturer's directions.)

Strain broth into a container. Set turkey frame aside to cool. When fat
has risen to the surface of the turkey broth, skim with a bulb-type baster
(or if you're not in a hurry, chill until fat hardens. Then lift off the
fat.)

Combine fat free broth with remaining ingredients. Cover and simmer until
vegetables are tender.

Meanwhile, strip meat from turkey frame and chop into bite-size pieces.
Add to the soup and heat through.

Salt and pepper to taste.

Season with Parmesan cheese and chopped fresh parsley if you like.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Turkey Schnitzel #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound cooked Butterball breast of turkey -- cut into 1/4" thick
-- slices
1/4 cup lemon juice
1 Egg
2 teaspoons milk
3/4 cup dry seasoned bread crumbs
Butter or margarine
Hot cooked noodles
Lemon wedges

Marinate turkey slices in lemon juice 1 hour, drain.

Blend egg and milk.

Dip turkey slices into egg mixture, coat with bread crumbs.

Brown turkey in butter in skillet over medium heat 2 to 4 minutes per


side.

Serve with noodles and lemon wedges.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Turkey Vegetable Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cooked Butterball breast of turkey -- cut into 1/2" cubes
Bones and trimmings from cooked breast of
-- turkey
6 cups water
1 can cocktail vegetable juice -- (46 oz.)
8 ounces turkey gravy packet
1 Bag -- (16 oz.) frozen
-- mixed vegetables
2 medium onions -- diced
2 Ribs celery -- sliced
1 clove garlic -- minced
2 teaspoons seasoned salt
1/2 teaspoon pepper
1/2 teaspoon thyme leaves

Place turkey bones and trimmings in Dutch oven or large saucepan. Add
water. Cover and simmer 1 hour.

Remove carcass; strip turkey from bones. Discard carcass. Strain broth.

Combine broth, turkey and remaining ingredients in Dutch oven.

Cover and simmer 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Turkey Waldorf Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Hellmann's Real Mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups diced cooked turkey -- or chicken
2 Apples -- cored and chopped
2/3 cup sliced celery
1/2 cup chopped walnuts

In large bowl stir first 4 ingredients until smooth.

Add remaining ingredients; toss to coat well.

Cover; chill.

Makes 5 cups.

Possum Kingdom Lake Cookbook


MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

White Meat Of Chicken Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups white meat of chicken -- diced large
1/2 cup diced celery
1 cup mayonnaise
1 dash wine vinegar
1/2 cup heavy cream
salt to taste
white pepper to taste
Toasted almonds

Roast chicken covered, or boil chicken breasts until tender. Cool. Pull
shin and bone from white meat.

Mix mayonnaise and vinegar, combine with remaining ingredients.

Place chicken salad in center of the Orange Souffle Ring. Garnish each
serving with toasted sliced almonds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Wild Rice-Chicken Supreme

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Long Grain and Wild Rice -- (6 oz.)
1/4 cup butter or margarine
1/3 cup chopped onion
1/3 cup flour
1 teaspoon salt
1 dash black pepper
1 cup half and half
1 cup chicken broth
1/3 cup chopped pimiento
1/3 cup chopped parsley
1/4 cup chopped almonds

Prepare contents of rice and seasoning packets according to package


directions.

Meanwhile, melt butter in large saucepan.

Add onion and cook over low heat until tender. Stir in flour, salt and
pepper.

Gradually stir in half and half and chicken broth. Cook, stirring
constantly, until thickened.

Stir in chicken, pimiento, parsley, almonds and cooked rice.

Place in 2-quart casserole.

Bake, uncovered, in 425 degree oven for 30 minutes.

Makes 6 to 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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