Breast of Chicken Magnifique

Here is a chicken recipe


Breast of Chicken Magnifique
Mrs. George Gebhardt

4 whole chicken breast ( about 3 pounds), split
1/4 cup butter or margarine
2 cups sliced mushrooms
2 cans cream of chicken soup
1 large clove garlic, minced
generous dash of crushed thyme'
1/8 teaspoon rosemary, crushed
2/3 cup light cream
slivered almonds

In large skillet, brown chicken in butter and remove. Brown mushrooms in same skillet and stir in soup, garlic and other seasonings. add browned chicken, cover and cook over low heat 45 minutes or until chicken is done. Stir occasionally. When ready to serve , blend in cream and heat slowly. Serve with wild rice or butter noodles. Garnish with slivered almonds.


This would be great using boneless chicken.

Easy Chicken Mushroom Pie

Since everyone loves the two recipes a day...I think I will do it again....and this way maybe we can get thru all the dessert recipes.....in which who doesn't love desserts....


Easy Chicken Mushroom Pie
Mary Frances Spalding

5 Tablespoon butter
1/2 cup onion, diced
2 cans cream of  chicken soup
1/2 cup milk
1 Tablespoon flour
1/2 pound mushrooms, sliced
1 cup peas
1/8 cup pimentos
1 cup carrots, cooked and sliced
salt and pepper to taste
4 cups cooked chicken, cut into medium size pieces
frozen biscuits

Heat butter, add onion and mushrooms and cook over low heat for 10 minutes. Add flour slowly and stir until blended. Blend in milk. When this mixture is smooth, add soup. Cook 5 minutes, stirring constantly. Remove from heat, season. Alternate layers of chicken with peas and carrots in greased casserole. Cover with sauce. Put pimentos on top. Place biscuits close together on top and bake 20 minutes .Serves8.

Meatballs and Chicken Patio Style

I know meatballs and chicken, but hey try it you might like it.....

Meatballs and Chicken Patio Style
Mrs. Edwin D. Shutt

1 pound ground beef
1/2 cup oatmeal, quick or regular
1 1/2 cups catsup
1/4 cup onion, finely chopped
1 egg
2 1/2 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon parsley flakes
1 teaspoon Worcestershire sauce
1/4 cup cooking oil or shortening
1  2 1/2 to 3 pound frying chicken , cut into serving pieces
1 cup water
1/2 cup sliced green onions
1/4 cup liquid smoke

Combine beef, oatmeal, 1/2 cup catsup, onion, egg, 1 1/2 teaspoon salt, pepper, parsley flakes and Worcestershire sauce and mix well. Shape into 18 balls. Brown in 2 Tablespoons hot oil or shortening, turning to brown evenly on all sides.
Place chicken pieces on rack of charcoal grill over glowing coals or on broiler rack 4 -5 inches from heat...Brush with remaining 2 Tablespoons oil or shortening. turn once to brown both sides, allowing about 7-8 minutes per side. Place in pan with meatballs
Combine remaining 1 cup catsup, water, sliced onion and liquid smoke if desired. Pour over chicken and meat balls; cover and cook until chicken is tender, about 30 minutes. Serves 6 to 8.

Chicken And Oysters

Start of another week of recipes........

Chicken and Oysters
Mrs. H. L. Spencer

1 ( 3 pound) Chicken
1 1/2 teaspoon salt
1/4 cup oil
1/4 cup flour
1/4 cup hot water
3/4 cup light cream
12 large oysters

Wash and dry chicken thoroughly. cut into quarters and dip into flour and salt. Brown chicken in oil. Add water, cover and cook slowly for 30 minutes. place chicken in baking dish and oysters on chicken. mix 1/2 teaspoon salt and cream and pour over chicken and oysters. Bake 30 minutes at 350 degrees or until tender.

/rice and Chicken

Sorry about the late post for today, but after all it is  Labor Day....any who, here is the recipe for today....

Rice and Chicken
Mrs. Marilyn Merrick

1 cup uncooked long grain rice
1 can cream of chicken soup
1 can onion soup
1 can water
1 chicken, cut in serving pieces

Mix rice, soups, and water in flat baking dish. Arrange uncooked chicken on top. bake uncovered for 2 1/2 hours at 300 degrees.

# This recipe is from 1968.

Chicken in the Garden

Ok, I know, their is always chickens in my garden, but this is a recipe, duh i know again this is a recipe blog,lol.....Chicken with vegetables.....yum.

Chicken in the Garden
Mrs. M. P. Mapes

1 cup celery and leaves, sliced
2 Tablespoons cooking oil
2 cups chicken or turkey, cooked ( this would be good to use leftover chicken or turkey )
1 package frozen peas and carrots
3/4 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon soy sauce
dash pepper
1/2 teaspoon instatn onion ( note - I put 1 cup chopped onion instead of instant onion)

Saute celery in oil for 3 minutes. Add chicken and brown lightly. Add rest if ingredients, except half the broth and cornstarch. Cook 10 minutes, then add remaining broth and cornstarch. Stir until thickened well. Serve hot on buttered toast or Englash Muffins. Serves 4

Easy Chicken Casserole

This chicken recipe is from 1968, enjoy!

Easy Chicken Casserole
Mrs. James Flack

1 cup rice, uncooked
1 can mushroom soup
1 package dehydrated onion soup
1 1/2 soup cans milk
1 large frying chicken, cut in pieces ( could use chicken tenders as well, non-breaded type)
salt and pepper

combine rice, soups and milk. Place in 3-qt casserole. Put chicken on top, skin side down and add salt and pepper to taste. Bake, uncovered for 3 hours at 250 degrees. Turn chicken once. Serves 4.


* when I made this, I cooked in the oven at 350 degrees, but then again I used chicken tenders, I also added broccoli. the cooking time was about 30-45 minutes, when the chicken tenders were done.

Sweet and Hot Chicken

This recipe was the award winner in the main dish catergory of the Kansan`s Silver Spoon Cookbook of 1968, It was published May 31, 1968.I did do things alittle different when I made it though.

Sweet and Hot Chicken
Mrs. Vincent C. Solomon

1/2 cup butter ( used Margarine)
1/2 cup red current jelly ( or light colored tart jelly)
1/4 cup Worcestershire sauce
1 large clove garlic, minced
1 Tablespoon mustard
1 teaspoon powdered ginger
1 cup orange juice
3 dashes Tabasco sauce
1 quartered chicken or 2 to 4 cornish hens( I used chicken tenders)

Combine all ingredients, except chickens and heat, stirring until jelly is melted and sauce is smooth. Cool. Place chicken in baking dish and pour sauce over it and let marinate over night. Turn occussionally. ( I only marinated it for 6 hours)

Topping 4 Tablespoons butter
2 Tablespoon mustard
1/4 cup brown sugar

Combine these ingredients and spread over chicken the next morning. Place lid on baking dish and cook1 hour at 350 degrees. Uncover and increase temperature to 400 degrees. Baste frequently until chicken is even dark brown. Serve with rice.

Chicken With Zucchini

Here is a recipe for those zucchini that you have in the garden and it is from 1967.

Chicken with Zucchini
Mrs. Henry Workman

1 fryer chicken, cut in pieces
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1/4 cup margarine
1 medium onion, sliced
1 1-pound can tomatoes
1/2 teaspoon oregano
1/2 teaspoon salt
1 pound zucchini squash, unpared and sliced

sprinkle chicken pieces with salt and pepper and paprika. Melt butter. Brown chicken pieces. Add onions, tomatoes, oregano and remaining salt. Cover. Cook 30 minutes. Add sliced zucchini. Recover and cook 10 minutes longer.

Cantonese Chicken Walnut

All I can say is yum and 1967.

Cantonese Chicken Walnut
Mrs. Joe Glenville JR.

SAUCE

1 cup sugar
1 12-oz can pineapple chunks, drained
1/4 cup vinegar
3/4 cup pineapple juice
2 Tablespoon cornstarch
1 Tablespoon cold water.

Make sauce ahead. Combine sugar, vinegar and pineapple juice in saucepan and bring to a boil. Boil 5 minutes. Mix cornstarch in water and add to boiling mixture, stirring constatnly. Reduce heat, and simmer until sauce thickens, stirring occasssionally. cool. Add pineapple chunks to sauce. Set aside to added to meat later.

Cantonese Chicken Walnut

1/4 cup cooking oil
3 wholed chicken breasts, boned and sliced in 1-inch long thin strips
1 cup celery, cut in 1-inch long thin strips
2 green pepper, cut in 1-inch chunks
1 can bamboo shoots
1 can water chestnuts, thinly sliced
1/2 can bean sprouts
3 oz English walnuts, cut in quarters
1 large onion, thinly sliced and then halved.
1/2 pound mushrooms, thinly sliced
3 or 4 carrots, sliced in 3/4-inch slices diagonal

Saute chicken breasts in cooking oil for 10 minutes. Add onion and brown slightly. Add remaining vegetables and nutmeats and simmer 5 minutes. Add sauce to meat mixture and heat just until boiling. Serve immediately with fried rice. Serves 4.

Barbecued Chicken

Here is a recipe from 1967 and with chicken. And again I substituted whole chicken with chicken tenders.

Barbecued Chicken
Mrs. Betty Langston

1 chicken, 2 to 3 pounds, quartered or in pieces
1/2 cup catsup
3 Tablespoon onion, finely chopped
1 Tablespoon vinegar
1/4 cup water plus 2 Tablespoons
1 Tablespoons Worcestershire sauce
1 1/2 teaspoon chili powder

Brown chicken in hot fat. Remove to baking pan. Combine remaining ingredients to make barbecue sauce and pour over chicken. Bake 45 minutes at 350 degrees.

Oven Baked Chicken

I think this recipe should be called oven baked barbeque chicken as that is basically what it is barbeque chicken and it is the season for barbeques here in the ozarks at least.. And again I substitute with chicken tenders instead of a whole chicken.


Oven Baked Chicken
Mrs. Micheal J. Ore

1 chicken, 3 to 4 pounds, cut up
1 medium onion
salt
pepper

Place cut up chicken in shallow pan, meat side up. cover chicken with 1/2 sliced onion, salt and pepper. Bake uncovered 30 minutes at 350 degrees. Turn chicken and slice other half of onion over it. Cook 30 minutes. Spoon barbeque sauce over chicken and bake 30 minutes. Turn again , basting other side with barbeque sauce, bake additional 30 minutes. Serves 3 or 4.

*If using chicken tenders as I did, I baked 10 minutes on each side then basted and bake 10 minutes then turn then baste and bake addtional 10 minutes.

BARBEQUE SAUCE

1 cup catsup
1 to 2 Tablespoons liquid smoke
1/4 cup worcestershire sauce
juice of 1 lemon
1 teaspoon salt
1 teaspoon chili powder
1 cup water
1 teaspoon celery seed

Combine all ingredients and bring to a boil. Use to baste chicken.

Chicken in Oven

Here is an easy chicken recipe and calls for chicken breast ,but can substitute any piece of chicken as I used chicken tenders, and again this recipe is from 1967.

Chicken In Oven
Mrs. Wiley Morris

breast of chicken
margarine, melted
paprika
cornflakes, rolled fine

Melt margarine. Dip[ breast of chicken in it, then roll in corn flakes. Arrange chicken in greased pan. Season with salt and pepper. Sprinkle paprika over top. Bake 1 hour at 350 degrees.


* as with any recipe, time may vary depending on your oven.

Wild rice Pancakes with chicken and mushrooms

Here is another recipe from 1967 with mushrooms.....mmmmmm yummy

Wild Rice Pancakes with Chicken and Mushrooms
Mrs. F. N. Replogle

creamed chicken and mushrooms

1 1/2 cups chicken , cooked and diced
1 can sliced mushrooms ( 2 oz)
2 Tablespoons butter
1 can mushroom soup
1 cup thin cream
1 teaspoon onion, chopped
1 teaspoon parsley, chopped
1 teaspoon salt
1 Tablespoon sherry, optional

Saute mushrooms in butter. Add soup, mixed with cream, onion, parsley and seasoning and chicken. If using sherry , add just before serving.

Wild Rice Pancakes

1 cup buttermilk pancake mix
1 1/2 cups milk
1 egg
1 Tablespoon butter, melted
1 cup wild rice, cooked

Add milk to pancake mix. Add unbeaten egg and butter. Stir together, but do not over mix. Fold in rice. Use 1/3 cup batter for each pancake. Fry over medium heat, turning only once. Place 2 Tablespoons chicken mixture in center of each pancake. Fold over sides and add rest of mixture on top. Serves 4 to 6.

Chicken Casserole

Here is another recipe from 1967 and I substituted one ingredient.

Chicken Casserole
Mrs. Charles Goebel

1 can chicken rice soup ( I used cream of chicken soup, could not find chicken rice soup)
1 can cream of mushroom soup
2 cups chicken, cooked
1 medium can chow mein noodles
1 cup celery, sliced
1 small can evaporated milk
buttered crumbs

Mix all ingredients, except crumbs, and pour into greased casserole. Cover with buttered crumbs and bake 1 hour at 325 degrees.

Lemon Barbecued Chicken

It is barbeque season right....here is a recipe for lemon barbequed chicken it is from 1967.


Lemon Barbecued Chicken
Marjorie white

SAUCE

1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon paprika
1 Tablespoon sugar
1/2 clove garlic or 1/4 teaspoon garlic powder
1 medium onion, finely chopped
1/2 cup water
1/3 cup lemon juice
1 Tablespoon Worcestershire sauce
1/4 cup butter
1 cup catsup

Blend salt and pepper, paprika and sugar. Add garlic, catsup and onion and water bring to a boil. Remove from heat. Add lemon juice, Worcestershire sauce and butter. Keep unused sauce in refrigerator.

Chicken

1 frying chicken, 2 to 3 pounds
1 teaspoon salt
pepper
1/2 cup butter
lemon sauce

Cut up chicken. Rinse with cold water and dry. Season with salt and pepper and arrange chicken with cut side up down, in pan. Brown turning with tongs as pieces brown. Pour 3/4 of lemon barbecued sauce over chicken. Cover and cook on low heat or bake 40 minutes at 325 degrees. Remove chicken and pour sauce over chicken before serving. Sauce may be used to baste chicken in spit or grill.

Chinese Chicken

Here is another chicken recipe form 1967, and with a Chinese twist.

Chinese Chicken
Mrs. H. L. spencer

6 chicken breasts
5 Tablespoons butter or margarine
1 cup water chestnuts, thinly sliced
2 cups celery, diced
2 cups small cut green beans ( used canned)
1 cup wlanut halves
1/4 cup soy sauce
3 cups canned chicken broth
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sugar
2 Tablespoon cornstarch

sluce chicken into strips. Saute in 4 Tablespoons butter until chicken is white. Add chestnuts, celery, and green beans. Belnd well. Stir in chicken broth and soy sauce. Season with salt and pepper and sugar. Cover and simmer 15 minutes. Blend in cornstarch with small amount of water. Stir into mixture. Saute walnuts in 1 Tablespoons butter. Sprinkle over chicken. Serve with rice.

Baked Chicken salad

Here is a different take on chicken salad.

Baked Chicken Salad
Bonnie Denley

1 can cream of chicken soup
1 cup cooked chicken, diced
1 teaspoon lemon juice
3/4 cup mayonnaise
2 teaspoon onion, minced
1 cup celery, minced
3 hard coooked eggs, diced or sliced
1/2 cup pecans ( I omitted this)
pimiento, chopped
2 cups potato chips ( I used sour cream and onion)

combine all ingredients except potato chips, in 1 1/2 quart baking dish. Sprinkle potato chips on top and bake 15 minutes at 450 degrees.

Chicken Wunderbar

Here`s a different way of fixing chicken.


Chicken Wunderbar
Mrs. Ann Hunt

1 3-pound broiler or fryer, cut in frying pieces
1/2 cup flour
1 egg
2 Tablespoons beer of lemon-lime carbonated drink ( I used Sprite)
1 1/2 cup pretzel crumbs ( about 2 dozen twist-type) ground very fine ( I used honey - wheat flavor)
1 1/2 cups oil ( enough to measure 1 inch in pan)

Coat chicken with flour by shaking a few pieces at a time in paper bag. combine egg and beer or lemon-lime soda and beat lightly. Dip floured chicken into this mixture , then roll each in pretzel crumbs, coating it well. Chill 1/2 hour in freezer before frying. Heat oil in heavy frying pan. Place large pieces of chicken in center of pan, skin down. Place smaller pieces at sides. Brown 25 minutes, turning frequently without piercing chicken. cover pan, reduce heat and cook slowly 30 minutes. Uncover, turn skin side up and cook about 10 minutes. Serves 4.

Baked Chicken Dinner

Here is a good recipe for sunday , which is Mother`s day and again from 1967. this would be good for any old day as well.

Baked Chicken Dinner
Mrs. Joe Glanville, Jr.

1 whole frying chicken ( 8 pounds) ( I really don`t think u could find this big or bird in today`s supermarket)
4 large baking potatoes
8 to 10 carrots
1/2 cup corn syrup
salt
pepper

Thoroughly salt and pepper chicken and wrap in aluminum foil. scrub potatoes and wrap in aaluminum foil. peel and slice carrots and lay on sheet of aluminum foil. Add syrup and salt and pepper to taste. Bake 2 hours at 350 degrees.