MSG 20295 FROM: \PRUNE.MANUALS.JOANNA 14 NOV 1984, 10:57 NAME: BUJES_JOANNA @PRUNE EXP: 22 NOV 1984 TO: D cosig.users [SUPPORT.GREG] SUBJECT: do chickens love garlic? Chicken-Garlic Stew six whole chicken legs 40-60 medium garlic cloves (peeled) 1 1/4 cups white wine 1/2 cup chopped celery leaves 1/2 cup chopped parsley 1 teaspoon tarragon 1 teaspoon allspice 1/4 teaspoon cinnamon 3 tablespoons olive oil salt and pepper toss all ingredients except chicken, wine and olive oil. in deep casserole or other suitably large pan, put olive oil on bottom, add 1/3 of mixed ingredients and 1/3 chicken, layer next 1/3 ingredients and 1/3 chicken, and again 1/3 ingredients and 1/3 chicken. Pour wine over the whole thing. Bake at 375 for 1 and 1/4 hours. (Note: this is a snap to make and quite delectable. I've done it using two chickens and slightly more of the ingredient mixture and lengthened the cooking time by 15 to 30 minutes.) P.S. This is not a joke (I mean the 40-60 garlic cloves), it really works. MSG 20400 FROM: SUPPORT.GREG 15 NOV 1984, 10:41 NAME: Greg Lehey @SOSII EXP: 16 DEC 1984 TO: \PRUNE.MANUALS.JOANNA SUBJECT: Reply to MSG 03647: do chickens love garlic? Sounds great! I'm going to have to try this. How big are your garlic cloves? Over here, you can get all kinds. Regards Greg MSG 20348 FROM: \WORLD.CETRAIN.GUIDO 14 NOV 1984, 21:00 NAME: D'AMBROSIO_GUIDO @WORLD EXP: 22 NOV 1984 TO: D cosig [SUPPORT.GREG] SUBJECT: easy roast chicken This recipe save time and is great for the working person. ROAST CHICKEN with stuffing INGREDIENTS: 1 three to five pound chicken 1 cup cooked rice 1 teaspoon baking powder 3 eggs 1 tablespoon salt 3 cups uncooked popcorn MIX all ingredients, blending well in a large bowl. Wash and pat dry chicken. Stuff chicken with stuffing. Cook at 350 for one and a half hour. When corn begins to pop it will blow the chicken's rear end all over the kitchen. Go out to dinner !!!!!! Just a joke people. I couldn't resist. Thanks for the great recipes. ..........Guido --------------------------------------------------------------------------- Sour Cream Chicken (Karen Copeland) --------------------------------------------------------------------------- (To feed 2 people) Ingredients: 3 boneless skinless chicken breasts 1 cup sour cream 1 cube or teaspoon of chicken bouillon 1/2 a small onion chopped 1 teas rosemary 1/2 cup dry white wine 1 1/2 teas poultry seasoning or 1/2 teas sage, 1/2 teas thyme, 1/2 teas parsley Cut chicken into bitesize pieces. (Each breast divided by 5 or so.) In a medium saucepan (fairly deep) melt a TBLSN butter, brown onions, and herbs on med-high heat. Add chicken. When chicken is completely white add wine, turn heat down to low or med low. When most of wine has soaked in, (5 to 10 minutes later), add chicken bouillon and mix throughly. Add sour cream. Turn up heat. When sour cream has melted, remove from heat. Pour over brown rice. Eat. We usually have the rest of the wine, french cut green beans and rolls or croissants with this meal. A more tasty version can be derived by adding additional bouillon, onions and perhaps some mushrooms. It should take no more than 20 minutes to make this dish. MSG 20525 FROM: \PRUNE.MANUALS.JOANNA 15 NOV 1984, 09:32 NAME: BUJES_JOANNA @PRUNE EXP: 23 NOV 1984 TO: \SOSII.SUPPORT.GREG SUBJECT: Reply to MSG 20400: do chickens love garlic? The last time I made this recipie, the only cloves I could get hold of were very large and so I cut them. This was not a good idea as it made the chicken taste garlicky. Paula Beck, the author of this recipie, insists that the dish should only have a mild garlic flavor. Evidently, due to the special chemistry of garlic, the more you use, the less garlicky the taste. In short, use large clove (but fewer of them) or use medium-sized cloves or use small cloves (but more of them) but don't cut or crush the cloves. all my best -- joanna Printed by: LEHEY_GREG @ESSG Sent: 16 Oct 85 05:56 From: MAIL @MGATEF (BROAD_HEATHER @MELBORN) To: \ESSG.SUPPORT.GREG Subject: 1: ROAST CHICKEN BASTE Hi again from Down Under!!! The other night we had roast chicken for dinner and I basted it with the following mixture: some butter (1-2 ozs, approx 25g) about 1 cup sherry (I have also used white wine) about 1 teaspoon of tarragon 1-2 cloves of garlic (depending on size and how much you like your workmates) Slather this mixture over the chicken with a basting brush about every 15 minutes. Gives the chicken a nice crispy skin and delicious taste. Printed by: LEHEY_GREG @ESSG Sent: 15 Oct 85 21:54 From: MAIL @MGATEF (KOCHUK_BILL @BUCKEYE) To: \ESSG.SUPPORT.GREG Subject: 1: COSIG: Kung Pao Chicken Greg, Here is a simple, tasty, spicy dish. Just be careful handling the Szechwan peppers. If they get wet, the oil gets on your fingers and you may burn sensitive skin if not careful. I usually use a little more chicken and a smaller can of bamboo shoots than the recipe calls for. Bon appetite! Bill ----------------------------------------------------------------- KUNG PAO CHICKEN (4 servings) 1 1/4 lbs. chicken thighs (about 5) 1 small egg 1 1/2 Tablespoons plus 2 teaspoons cornstarch 4 Tablespoons soy sauce 4 Tablespoons peanut oil 1 can (19 oz.) bamboo shoots, rinsed and drained 8 green onions, white part only 3 to 5 dried red Szechwan peppers, seeded 1 1/2 Tablespoons cold water 2 Tablespoons rice wine 1 1/2 Tablespoons Chinese black vinegar 1 Tablespoon plus 1 teaspoon sugar 2 teaspoons sesame oil 1 teaspoon minced pared fresh ginger root 1 clove garlic, minced 1 cup unsalted roasted peanuts 1. Bone chicken thighs. remove and discard skin if desired. Cut chicken into 3/4-inch pieces. Beat egg in medium bowl; add chicken. Sprinkle with 1 1/2 Tablespoons cornstarch; mix well. Stir in 1 Tablespoon each soy sauce and peanut oil. Marinate at room temperature 30 minutes. 2. Cut bamboo shoots into 3/4-inch pieces. Cut onions into 3/4 inch pieces. Cut peppers into 3/4 inch pieces. 3. Mix 2 teaspoons cornstarch and the water in small bowl until smooth. Stir in 3 Tablespoons soy sauce, the rice wine, vinegar, sugar and sesame oil. 4. Heat wok over high heat 15 seconds; add 3 Tablespoons peanut oil and heat until hot, about 30 seconds. Reduce heat to low. Add peppers; cook, stirring and pressing peppers against wok, until dark red, about 10 seconds. Increase heat to high. Scatter in chicken, about 1/4 at a time; stir-fry 1 minute after all chicken has been added. Add bamboo shoots; stir-fry 1 minute. Add onions; stir-fry 30 seconds. 5. Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens and coats chicken evenly, about 30 seconds. Add peanuts and turn off heat; stir mixture 2 or 3 times. Serve immediately. Printed by: LEHEY_GREG @ESSG Sent: 06 May 86 17:30 From: MAUGERI_ROSE @ESP To: LEHEY_GREG.COSIG @ESSG Subject: CHICKEN AND DUMPLING RECIPE FOR ALL WHO ASKED FOR IT Forward of: 06 May 86 16:04 From PRICE_GENIE @DALLAS : CHICKEN AND DUMPLINGS -------------------- ORIGINAL 06 May 86 16:04 From PRICE_GENIE @DALLAS : CHICKEN AND DUMPLINGS ROSE, MY MOTHER IS FROM ALABAMA AND MAKES THE BEST CHICKEN AND DUMPLINGS, I THINK. SHE STEWS THE CHICKEN IN SEASONED WATER (SALT, PEPPER, CELERY, ONIONS,CARROTS). THAT TAKES ABOUT AN HOUR. SHE THEN MAKES BISCUIT DOUGH (ANY RECIPE WILL DO - PERHAPS USE BISQUIK). ROLL THAT OUT FAIRLY THIN AND CUT INTO STRIPS THAT ARE ABOUT HALF AN INCH WIDE AND 4 INCHES LONG. REMOVE CHICKEN FROM BROTH (DEBONE CHICKEN). BRING BROTH TO A BOIL AND THROW DOUGH STRIPS IN. THEY WILL PUFF UP WHEN THEY'RE DONE. SERVE CHICKEN AND DUMPLINGS MIXED TOGETHER. ENJOY. Printed by: LEHEY_GREG @ESSG Sent: 06 May 86 17:30 From: MAUGERI_ROSE @ESP To: LEHEY_GREG.COSIG @ESSG Subject: CHICKEN AND DUMPLING RECIPE FOR ALL WHO ASKED FOR IT Forward of: 06 May 86 16:04 From PRICE_GENIE @DALLAS : CHICKEN AND DUMPLINGS -------------------- ORIGINAL 06 May 86 16:04 From PRICE_GENIE @DALLAS : CHICKEN AND DUMPLINGS ROSE, MY MOTHER IS FROM ALABAMA AND MAKES THE BEST CHICKEN AND DUMPLINGS, I THINK. SHE STEWS THE CHICKEN IN SEASONED WATER (SALT, PEPPER, CELERY, ONIONS,CARROTS). THAT TAKES ABOUT AN HOUR. SHE THEN MAKES BISCUIT DOUGH (ANY RECIPE WILL DO - PERHAPS USE BISQUIK). ROLL THAT OUT FAIRLY THIN AND CUT INTO STRIPS THAT ARE ABOUT HALF AN INCH WIDE AND 4 INCHES LONG. REMOVE CHICKEN FROM BROTH (DEBONE CHICKEN). BRING BROTH TO A BOIL AND THROW DOUGH STRIPS IN. THEY WILL PUFF UP WHEN THEY'RE DONE. SERVE CHICKEN AND DUMPLINGS MIXED TOGETHER. ENJOY. Printed by: LEHEY_GREG @ESSG Sent: 15 Aug 86 03:11 From: ZIELER_SIEGLIND @MELBORN To: DL.COSIG @ESSG Subject: 3:COSIG: Care to join me for some tangy chicken? With all this flurry of activity from COSIG recently, I thought I'd get in on the act and share one of my latest creations (inspired by an abundant supply of ripe avocadoes). AVOCADO LEMON CHICKEN Qty oil 1 onion - chopped 3 chicken fillets (boneless chicken breast) - cut into bitesize strips 2 sprigs fresh Basil - finely chopped (if you must use dried basil be careful re qty, just a hint of basil) 1 large stalk of celery - sliced thinly 2 lge or 3 small avocadoes - mashed Rind of 1 lemon (finely grated) Juice of 1/2 lemon (the 1/2 lemon I used produced roughly 2 tblsp of (juice making a nice tangy sauce -- vary to your own taste) 1 teaspoon salt 1 cup chicken stock 2 tablespoons light sour cream (be generous) Use just enough oil to cover bottom of frying pan, medium to high heat. Add onions and fry till glassy; add chicken and fry till all pieces are white; turn down heat; add basil, celery, avocadoes, lemon (rind and juice) and salt, mix well; while stirring constantly, slowly add the chicken stock and then the sour cream; bring just to boiling point, grind black pepper over top, serve over hot butter noodles (or rice). The quanitities above were meant to be for 2 servings but there is quite ample for 3. That's how I found out that it is also delicious when served cold with your favourite salad. Cheers, Siggy Printed by: LEHEY_GREG @ESSG Sent: 19 Aug 86 22:20 From: RUSSELL_DENISE @MKT To: LEHEY_GREG.COSIG @ESSG Subject: COSIG: TANDOORI CHICKEN The following is a great BBQ recipe! TANDOORI CHICKEN Two 3-4 lb. chickens, cut-up (you can use less or just breasts) 2 tblsp. Dijon mustard 1 cup safflower or peanut oil 1 cup plain yogurt 3 green chilies ,seeded and chopped 3 cloves garlic, peeled & chopped 2-inch piece of fresh ginger, peeled & chopped 1 large onion, chopped 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1 tsp. ground cumin 1 tsp. ground coriander seeds 1 tsp. ground tumeric Salt & pepper to taste Skin chicken pieces and make small cuts in the flesh. Put the mustard, oil, and yogurt in the blender and mix. Add the remaining ingredients and blend until smooth. Pour over chicken (coat thoroughly) and refrigerate overnight. (I left mine for 2-3 days and it tasted great). Grill over very hot coals until done. Serve with flat Indian bread, rice pilaf and green salad. Serves 8 Enjoy, Denise Russell Printed by: LEHEY_GREG @ESSG Sent: 20 Aug 86 18:22 From: JOHNSTON_NEIL @MKT To: DL.COSIG @ESSG Subject: ** COSIG: CORRECTION (Mex. Ov. Fried Chick.) Hi All, Please Add one Tbsp white flour to the Cornmeal Mix in the Mexican Oven Fried Chicken recipe. It will be much better! Neil Johnston Printed by: LEHEY_GREG @ESSG Sent: 24 Dec 86 17:56 From: LEHEY_GREG To: ROBERTSHAW_NICK @EASY Cc. DEPARIS_LIONEL @PARIS,RABEL_VERONIQUE @PARIS,LIEW_GOON-LOONG @EASY Subject: Thai chicken recipies In Reply to: 23 Dec 86 20:16 From ROBERTSHAW_NICK @EASY Thai chicken recipies Looks as if this is the elusive recipe that Lionel has really been looking for. My choice in Thai recipe books is somewhat more limited than that of Malay(sian) recipes. The only one didn't mention anything like lemon grass chicken, so maybe it is a western invention. The ginger is langkuas or laos, also called for in the recipes I sent. Merry Christmas Greg -------------------- REPLY 23 Dec 86 20:16 From ROBERTSHAW_NICK @EASY : Thai chicken recipies Sounds and is delicious if it's anything like the Thai chicken with lemon grass served in the Thai restaurants around here. We have four or five in the Washington area and a group of us at Reston are very enthusiastic about them. I believe that the ginger called for is not the regular kind but a similarly shaped root also known as galanga. It doesn't have the same burning flavor as regular root ginger, but has a curious resinous taste that will swamp everything but the chilis if not used in moderation. Fresh coriander leaves (cilantro) are also added to this wonderful comlplex of tastes. Thailand also has a strongly-hopped beer called Singha that is the perfect compliment to this fiery food. Regards. Nick -------------------- REPLY 23 Dec 86 17:00 From LEHEY_GREG COSIG: Chicken recipes with lemon grass Dear Lionel (and Veronique), I have looked in my cookbooks and found a number of recipes. As I expected, none of them make a feature out of the lemon grass (at citronelle is normally called in English). I had intended to make some of them, but was disappointed to find that I do not have any lemon grass at all, so you will have to take your own chances with these recipes, which come from the Malaysian cookbook "Makanan Lazim Malaysia". Veronique, do you want me to put you on the COSIG list? Merry Christmas Greg =================================================================== Ayam Percik ("sprinkled" chicken) =========== 1 chicken of average size (probably about 1.7 to 2 kg), cut into 4 pieces the flesh of 2 coconuts (scraped) 1 teaspoon powdered black pepper 1/2 teaspoon "flavour" powder (sodium glutamate, Aji-no-moto) 1 teaspoon salt 2 tablespoons oil Spices to be ground ___________________ 15 small onions (or shallots) 5 macadamia nuts 2 teaspoons coriander 2 teaspoons cummin seed 2 teaspoons fennel seed 2 stalks lemon grass 10 slices langkuas (also known as laos) 1: Dust the chicken pieces with the black pepper, salt and sodium glutamate and leave for two hours. 2: Squeeze two cups of santan (coconut milk) out of the coconuts. 3: Heat the oil in a frying pan and fry the spices for a while. 4: Add the santan and bring it to the boil. Turn the flame down and simmer until it thickens and the oil separates. 5: Coat the pieces of chicken with the liquid and grill them until they are cooked. Pour the gravy over them from time to time. 6: Serve with boiled rice and a pineapple salad. Santan is now available fairly easily in tins, which should save a lot of time. Rendang ayam santan (Chicken "rendang" style) =================== 1 normal-sized chicken 1 1/2 coconuts, scraped 1 teaspoon tamarind (soaked in a little water and squeezed out) 1 tablespoon sugar 1/2 teaspoon salt 3 tablespoons butter fat Spices to be ground ___________________ 20 dried chilis, soaked in water 1 stalk lemon grass (only use the white kind) 1 inch (2.5 cm) ginger root (fresh) 1 inch (2.5 cm) turmeric (or use 1 tablespoon turmeric powder) 1/2 inch (1 cm) lengkuas (laos) 8 small onions (or shallots) 4 cloves garlic 1: Fry about 1/4 of the total quantity of coconut until dry and slightly slightly brown, then grind it. 2: Squeeze 1/2 cup of concentrated santan from the rest of the coconut. Add more water and squeeze 3 cups of thin santan. 3: Heat the butter fat and fry the powdered spices until they smell cooked. 4: Put the chicken in the thin santan. Bring it to the boil and cook until the chicken is cooked and the gravy has thickened. 5: Mix in the fried coconut powder, tamarind water, salt and sugar. 6: Turn the flame down and add the thick coconut milk, and cook for one more minute. 7: Serve, warm or cold, with rice. Note: Thick santan is like cream - it is used for thickening, but will curdle if it is allowed to boil. -------------------- REPLY 18 Dec 86 19:36 From DEPARIS_LIONEL @PARIS COSIG : CITRONELLA CHICKEN Recipes ??? Hello Greg , Thank you for your reply . The Asiatics recipes are exactly what I need . Yes , you're right . The citronella is that kind of grass ; in french , its name is "citronelle" . I have forwarded your mail to Veronique Rabel , who has found that citronella . She will be able to say where she has found it . But , if you could send your recipes to me and to Veronique , it would be very nice . Thank you again . Lionel -------------------- REPLY 18 Dec 86 16:44 From LEHEY_GREG COSIG : CITRONELLA CHICKEN Recipes ??? Dear Lionel, I am not too sure what citronella is - am I correct in believing that this is a kind of grass with a lemon taste? If so, I have a number of Asian recipes using this (and chicken as well); my question to you is: where can I get fresh citronella from? I have seen it dried in many places, but the Asian recipes require it to be fresh. Have you had any other replies? If so, I would like to save the recipes on \ESSG. Regards Greg -------------------- ORIGINAL 11 Dec 86 16:38 From DEPARIS_LIONEL @PARIS COSIG : CITRONELLA CHICKEN Recipes ??? Hi COSIGer , Do you have some recipes using CITRONELLA ? I'm interested in recipes for CITRONELLA CHICKEN , but if you know an other one, you can send me it . Thank you . Lionel Printed by: LEHEY_GREG @ESSG Sent: 05 Jan 87 20:05 From: DAMBROSIO_GUIDO @CASG To: LEHEY_GREG.COSIG @ESSG Subject: COSIG: LO-CAL Chicken Recipe I tried a new recipe over the holidays and was pleasantly surprised by the results. It was (believe it or not) from a Weight Watchers cookbook. INGREDIENTS: 1 and 1/2 cups of orange juice 1 cup tomato puree 1 tsp soy sauce 1 TBS prepared mustard 1 pepper chopped 1 tomato chopped 1 orange sectioned 6 boneless and skinless chicken breasts PREPARATION: Mix first 6 ingredients and pour over chicken in oven proof cookware. Marinated for 1 hour in refrigerator. Cook uncovered at 350 degrees for 50 minutes. Add orange sections and cook another 5 minutes. Serve with 1/2 cup cooked rice per person. Spoon sauce over rice. SERVES 6 Printed by: LEHEY_GREG @ESSG Sent: 20 Feb 87 15:22 From: STEINDLER_PAULA @WASH To: DL.COSIG @ESSG Subject: Cosig Recipe This recipe does not call for any unusual ingredients nor does it take a lot of time to make. As much as I have enjoyed many of the recipes that have been submitted, I don't have the time to prepare them during the week or without a special trip to the store. I hope you find the time to make this one some Monday through Friday. Paula \new \poff 5 \outlen 80 COUNTRY-STYLE CHICKEN KIEV 1 stick butter 2 chicken breasts (split & 1/2 C. fine dry bread crumbs boned) 2 T. Parmesan cheese 1/4 C. white cooking wine 1 tsp. oregano 1/4 C. chopped green onion 1 tsp. crushed basil leaves 1/4 C. chopped parsley 1/2 tsp. garlic salt 1/4 tsp. salt Preheat oven to 375. In saucepan melt butter. Meanwhile, mix next six ingredients in shallow bowl. Dip chicken in melted butter then roll in crumbs to coat. Place chicken in ungreased baking dish. Bake at 375 for 50 to 60 minutes (or until golden brown). While chicken in cooking, add wine, green onion and parsley to remaining butter. Pour sauce mixture over chicken (after you've determined doneness) and return to oven for about 5 minutes or just until sauce in hot. Serve with sauce spooned over. Printed by: LEHEY_GREG @ESSG Sent: 09 Mar 87 17:30 From: LEMON_MARIA @SVLDEV To: LEHEY_GREG.COSIG @ESSG Subject: COSIG: Super Chicken Hi All, This little recipe has caused incredible signs, yumms, and other nice noises when served... The Colonel and Ronald McDonald would kill each other for this recipe. Dickie Chicken (aka Mao Chicken) 1 pkg boneless chicken breasts 1 pkg Tofo (only use 1 inch of 1 cube bean curd) 1/2 cup sugar 1/2 cup soy sauce 1 teas ginger powder 1 teas garlic salt 1 egg Prepare: -Squish up the Tofo -Dice chicken into 1 inch chuncks (bite size) -In a large bowl combine all other ingredients, add chicken & tofu -Marinate at least 1 hour or as much as 24 hours. Cook: -Coat each piece in lightly in flour and deep fry at 350' until golden brown. -Serve and eat fast or everyone else will eat your share. (Rice and/or a little veggie goes well with this.) Enjoy! -------------------- TEXT 20 Mar 87 17:13 Creator SMITH_TERRI @CTS __________________________________________________________________ \center POLLO ALLA CACCIATORA \space 2 Ingredients: 3-pound fryer chicken, cut into pieces salt and pepper 2 tablespoons EACH butter and olive oil 1 medium-size onion, chopped 1 clove garlic, minced or pressed 1 large stalk celery, finely chopped 1 medium-size carrot, chopped 1/4 pound medium-size mushrooms, quartered 1 can (about 1 pound) tomato wedges, or tomatoes, coarsely chopped 1/3 cup EACH dry red wine and chopped fresh parsley 1/2 teaspoon dry rosemary 1/4 teaspoon EACH dry basil and oregano leaves \space 2 Preparation: Sprinkle chicken with salt and pepper. In a wide frying pan over medium-high heat, place butter and oil. When butter is melted, add chicken pieces and cook, turning, until browned on all sides. Remove when browned and set aside. Pour off and discard all but 3 tablespoons pan drippings. To the pan, add onion, garlic, celery, carrot, and mushrooms. Cook, stirring occasionally, until onions are soft and lightly browned about 8 minutes). Return chicken to pan and add tomatoes and their liquid, wine, 1/4 cup of the parsley, rosemary, basil, and oregano; stir well. Cover and simmer gently for about 45 minutes or until meat is no longer pink in thickest part when slashed. With a slotted spoon, transfer chicken and mushrooms to a serving dish; keep warm. Over high heat cook sauce, stirring, until slightly thickened. Add salt to taste. Spoon sauce over chicken and sprinkle with the remaining chopped parsley. Makes 4 to 5 servings. Serve with noodles tossed with cheese and garlic, green salad, french bread and of course a nice bottle of wine. Printed by: LEHEY_GREG @ESSG Sent: 15 Apr 87 00:57 From: DAMBROSIO_GUIDO @CASG To: DL.COSIG @ESSG Subject: COSIG: Again, By popular request! CHICKEN ala BOOM INGREDIENTS: 1 large roasting chicken 1/4 lb butter 1 cup chopped celery 1/2 cup chopped onions poultry seasoning 1 tsp salt 2 TBS lemon juice 1 cup soft bread crumbs 2 cups un-popped pop corn PREPARATION: Over low heat, melt butter and saute onions and celery until limp. Mix in crumbs, poultry seasoning and pop corn. Rub chicken cavity with salt. Stuff mixture tightly into chicken cavity. Tie securely. Rub chicken all over with lemon juice. Place chicken in pre-heated 375 degree oven. In about 25 minutes the chicken's ass will explode. This will make such a mess that you must go out for dinner. That was the plan anyway....... Printed by: LEHEY_GREG @ESSG Sent: 27 May 87 01:58 From: STEWARD_HEIDI @TSII To: LEHEY_GREG.COSIG @ESSG,SECHRIST_JONATHAN @TSII Subject: COSIG: Chicken and Balsamic Vinegar Hi COSIG! This is a wonderful recipe, and a fast one, that I got out of the San Jose Mercury News last week by accident (I was actually cutting out another recipe next to it and happened to get this one too). It is VERY tasty (Jon says it's the best dish I've ever made), and super easy. I've added some notes at the end. ----------------------------------------------------------------------- Chicken Breasts and Balsamic Vinegar 4 skinless, boneless chicken breasts (about 1 1/2 pounds) 3/4 lb small to medium sized mushrooms 2 Tablespoons flour salt to tase if desired freshly ground pepper to taste 3 Tablespoons olive oil 6 cloves garlic, peeled 4 Tablespoons balsamic vinegar 3/4 cup fresh or canned chicken broth 1 bay leaf 1/4 teaspoon dried thyme 1 Tablespoon butter Split each chicken breast lengthwise in half. Cut away, discard any thin membranes that remain on the flesh. Rinse mushrooms; drain and pat dry. Season flour with salt and pepper; dredge chicken breast halves in mixture. Shake off excess flour. Heat the oil in a heavy skillet and cookhe chicken until nicely browned on one side, about 3 minutes over moderately high heat. Add garlic cloves. Tun chicken; scatter mushrooms over all. Continue cooking, shiking skillet and redistributing mushrooms so that they cook evenly. Cook about 3 minutes; add balsamic and broth. Add bay leaf and thyme. Cover closely; cook over moderately low heat 10 minutes. Turn the pieces occasionally as they cook. Transfer pieces to a warm serving platter; cover with foil. Let the sauce with the mushrooms cook, uncovered, over moderately high heat about 7 minutes. Swirl in butter. Discard bay leaf. Pour mushrooms in sauce over chicken. Serve. Serves 4 Notes: I made this a few days ago in an electric skillet with only 3/4 lb of chicken. It turned out GREAT but there wasn't enough sauce left to cook for 10 minutes. I actually added a bit more chicken broth after I took out the chicken and ended up only heating it for a few (about 2) more minutes. I also had HUGE cloves of garlic, so I only used two (I mean HUGE more than 1 inch across!) and cut them into 4 pieces each. If you can't find balsamic vinegar, you might try a soft red wine vinegar. Printed by: LEHEY_GREG @ESSG Sent: 04 Jun 87 00:21 From: COOPER_MARTIN @PHOENIX To: DL.COSIG @ESSG Subject: COSIG: SUMMER CHICKEN RECIPES,ENJOY! \POFF 6 CHICKEN AVACADO MELT \OV ==================== MARJORIE PORTIER, CONNECTICUT _____________________________ 4 BROILER-FRYER CHICKEN BREAST HALVES, BONED,SKINNED 2 TBSP CORNSTARCH 1 TSP GROUND CUMIN 1 TSP GARLIC SALT 1 EGG, BEATEN SLIGHTLY 1 TBSP WATER 1/3 CUP CORNMEAL 3 TBSP COOKING OIL 1 FIRM,RIPE AVACADO, PEELED,SLICED 1 1/2 CUPS SHREDDED MONTEREY JACK CHEESE 1/2 CUP SOUR CREAM,DIVIDED 1/4 CUP SLICED GREEN ONION,TOPS ONLY 1/4 CUP CHOPPED SWEET RED PEPPER CHERRY TOMATOES PARSLEY STRIPS ON HARD SURFACE, WITH MEAT MALLET OR SIMILAR FLATTENING UTENSIL, POUND CHICKEN TO 1/4-INCH THICK. IN SHALLOW DISH,MIX TOGETHER CORNSTARCH,CUMIN AND GARLIC SALT; ADD CHICKEN,ONE PIECE AT A TIME,DREDGING TO COAT. IN SMALL BOWL, MIX EGG AND WATER. IN ANOTHER SMALL BOWL,PLACE CORNMEAL. DIP CHICKEN,FIRST IN EGG AND THEN IN CORNMEAL, TURNING TO COAT. IN LARGE FRYPAN, PLACE OIL AND HEAT TO MEDIUM TEMPERATURE; ADD CHICKEN AND COOK 2 MINUTES ON EACH SIDE. REMOVE CHICKEN TO SHALLOW BAKING PAN; PLACE AVACADO SLICES OVER CHICKEN AND SPRINKLE WITH CHEESE. BAKE IN 350-DEGREE-F OVEN ABOUT 15 MINUTES OR UNTIL FORK CAN BE INSERTED IN CHICKEN WITH EASE AND CHEESE MELTS. TOP CHICKEN WITH SOUR CREAM, DIVIDING EQUALLY;SPRINKLE WITH GREEN ONION AND RED PEPPER. MAKES 4 SERVINGS \NEW \POFF 6 GRILLED LEMON CHICKEN ===================== 1 FRYING CHICKEN, QUARTERED 1/3 CUP BUTTER 1/4 CUP LEMON JUICE 3 TBSP WATER 1 TBSP SOY SAUCE 1/2 TSP PAPRIKA 1 TSP HONEY 1/2 TSP DIJON MUSTARD 1 CLOVE GARLIC,MINCED 1/4 TSP SALT DASH CAYENNE PEPPER IN A SMALL SAUCEPAN, COMBINE BUTTER, LEMON JUICE, WATER, SOY SAUCE, PAPRIKA, HONEY, MUSTARD, GARLIC, SALT AND CAYENNE PEPPER. HEAT UNTIL BUTTER MELTS, STIRRING WELL. PLACE CHICKEN QUATERS OVER MEDIUM COALS AND GRILL ABOUT 15 MINUTES PER SIDE OR UNTIL CHICKEN IS DONE. BRUSH FREQUENTLY WITH SAUCE. SERVES 4. Printed by: LEHEY_GREG @ESSG Sent: 12 Aug 87 05:39 From: BROAD_HEATHER @MELBORN To: LEHEY_GREG @ESSG Subject: COSIG.THE BEST CHICKEN IN THE WORLD Hi Cosig, It's been a long time since I've sent in any recipes but I had some left-over roast chicken for lunch today and thought I should share the recipe - it really does make the most succulent roast chicken I've ever tasted. 1 x 2lb Chicken (make sure the skin is not cut or torn) 1/2 Cup butter 2 Tbl lemon juice (approx) 1 tsp grated lemon rind 1 Tbl Chopped herbs (whatever you prefer - I usually have thyme, tarragon and a pinch of mint) Either stuff the chicken with a herb, onion and bread stuffing or place a few whole garlic clives and some lemon rind in the cavity. Soften the butter and mix in the lemon juice, rind and herbs. gently loosen the skin on the breast and around the thighs of the chicken* and smooth the flavored butter between the flesh and skin of the chicken. Roast the chicken in the usual way, basting occasionally with the buttery juices and more lemon juice if required. Providing your chicken supplier doesn't try to palm you off with and old, athletic bird, this is guaranteed to produce a tender, delicious roast chicken. * Do this by placing your hand between the skin & the flesh through the neck cavity Printed by: LEHEY_GREG @ESSG Sent: 25 Aug 87 10:59 From: ELSTON_PEARL @THAMES To: DL.COSIG @ESSG Subject: COSIG: 1 Vegetable, 1 Chicken so impartial eh! Hi - I am being solicited by TIME/LIFE books, but they did include a free recipe leaflet and they both sound really good so here they are: VEGETABLE LASAGNE ROLL-UPS SERVES 6: Cooking Time 35-40 minutes Total prep time - 1 hour 250g Lasagne 500g Ricotta cheese 125g Mozarella cheese 2 small Broccoli stalks, steamed for 5 mins, drained and chopped 70g sliced fresh Mushrooms 2 Spring Onions chopped or 2 tbspns freshly chopped chives 15g mixed chopped fresh Basil and Oregano, or 2 tspns dried of each Sauce 15g chopped fresh Parsley fresh Tomato sauce 4 large Tomatoes, peeled seeded and chopped 1 1/2 tbspns chopped fresh Basil (or 1 tsp dried) 1 tbspn chopped fresh Oregano or ditto 1 Garlic clove finely chopped or minced. 3 tbspns Tomato paste 1 small Bay leaf freshly ground black Pepper Preheat oven to 180C. Bring a large pan of water to boil and add Lasagne Cook for 12-15 mins, or until lasagne is tender. Drain, and spread out on a towell to dry. To make the sauce, combine the tomatoes,basil,oregano,garlic,tomato paste, bayleaf, and black pepper to taste in a pan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside. In a bowl combine cheeses, vegetables, herbs. Spread half the Tomato sauce in bottom of a 33cm by 28cm baking dish. Spoon some of the vegetable mixture onto a strip of lasagne and roll-up -jelly roll fashion. Place roll seam down on top of tomato sauce in bottom of pan and Repat with rest of Lasagne. Pour the rest of the Tomato sauce over the rolls and bake for 35-40 mins. Serve with and Endive and Watercress Salad, a loaf of Crusty Bread and a bottle of dry red wine - yummy! Calories = 507. cholestrol 58mg. - - - - - - - - - - - - - - - - - - RASPBERRY CHICKEN SERVES 4 Cooking Time 20 mins Total prep Time 30 mins 2 large Chicken breasts, skinned, boned and halved freshly ground black Pepper 1 tbspn Butter 1 tbspn vegetable Oil 100g fresh Raspberries 2 tbspns finely chopped Shallots ( or spring onions ) 2 tbspns dry white Wine 1 tbspn Raspberry Vinegar 8 cl Chicken stock 8 cl double Cream Flatten the chicken breasts slightly with the flat of a knife. Season them with pepper. In a heavy 30 x 25 cm Frying Pan, melt the butter with the oil over a low heat, saute the breasts until golden approx 3/4 mins each side. Transfer to a heat dish and keep warm. Puree a third of the Raspberries through a seive over a small mixing bowl. In a large, heavy pan bring shallots, wine and raspberry vinegar to a boil and simmer. When the liquid has reduced by half, whisk in the stock, 1 tbspn pureed Raspberries and cream. Simmer sauce for 5 mins until slightly thickened. Return Breasts to the pan and continue to simmer for 5 mins more, basting them frequently. Transfer breast to a serving platter. Add the remaining whole raspberries to the sauce in the pan and shake gently so as not to break them up. warm for 1 minute. spoon over breasts and serve. Frozen Rasperries may used. Serve with Rice seasoned with grated lemon rind. a green salad vinaigrette and a chilled Rose Wine. Sounds good too! Calories = 341 Chol: 96 mg I hope you enjoy them! Pearl Copied By: LEHEY_GREG @ESSG SENT: 87-11-11 17:10 FROM: KUCERA_MARK @PHOENIX CALIFORNIA CHICKEN by Kucera_Mark Serves 6 45 minute to prepare PLUS TWO HOURS MARINATE TIME 3 Whole chicken breasts - halved, boned and skinned. 1 large lemon 3 jalapeno peppers (fresh or canned) 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon white pepper 2 scallions including green tops - finely chopped 6 tablespoons butter 1 cup (4 ounces) blanched, slivered almonds 1/2 cup dry white wine 1 ripe avocado - cut into 1/2 inch cubes Cut chicken crosswise into 1/2 inch wide strips, cut longer strips in half. (Make them byte? size) Put chicken in medium bowl. Peel only yellow layer off rind of lemon and finely chop. Cut the tops off of the jalapeno pepper, then cut in half lengthwise & remove the pulp and seeds. Finely chop. Add to the chicken; lemon rind, lemon juice from whole lemon, jalapenos, olive oil, salt, white pepper, scallions. Mix this and MARINATE for at least 2 hours. This is important. In a 10 inch heavy skillet, at low heat, melt 4 tablespoons butter and add the marinated chicken. Saute for 5 minutes at medium high heat. Remove chicken to a warm platter. Add to the same skillet 2 tablespoons butter, 1 cup slivered almonds. Saute almonds until golden brown at medium heat. At medium heat add the 1/2 cup white wine and loosen particles on bottom of pan, heat thoroughly, then remove from heat. Pour wine sauce over the chicken and garnish with avocado. Serve immediately. Good with rice. Reheats well (remove any avocado first!) Copied By: LEHEY_GREG @ESSG SENT: 88-01-15 19:10 FROM: GOLDMAN_MARC @EASY TO: DL.COSIG @ESSG SUBJECT: COSIG: STUFFED CHICKEN THIS IS AN EASY TO MAKE CHICKEN DISH THAT COMES OUT DIFFERENT FOR ME EACH TIME. THE ORIGINAL RECIPE WAS ME FOOLING AROUND WITH SOME THINGS THAT I THOUGHT TASTED GOOD, AND WERE TOO OFTEN WASTED. I AM AS BAD AS MY GRANDMOTHER WAS ON MEASURING, TRY IT; IF IT TASTES RIGHT THEN LEAVE IT, IF NOT ADD WHAT EVER IS MISSING. INGREDIENTS: 1 3 - 4 POUND CHICKEN GIBLETS AND LIVER FROM CHICKEN ONION FRESH MUSHROOMS VERY LITTLE OIL WILD RICE (CAN USE WHITE RICE) (I USE UNCLE BEN'S) GREEN PEPPER (OPTIONAL) DIRECTIONS: SAUTE OIL, GIBLETS, LIVER, MUSHROOMS PEPPER UNTIL TENDER. WHEN VEGIES ARE TENDER THEN CHOP GIBLETS AND LIVER. COOK RICE PER DIRECTIONS MIX RICE WITH SAUTED VEGGIES AND CHOPPED GIBLETS AND LIVER STUFF IN BIRD AND PUT BIRD ON SPIT COOK ON SPIT ON GRILL UNTIL CHICKEN IS DONE. THE STUFFING HAS ALWAYS BEEN THE STAR. THE CHICKEN USUALLY COMES OUT A LITTLE DRY, AND I WOULD APPRECIATE SOMEONE COMING UP WITH A GRAVY RECIPE TO GO WITH IT. I ALWAYS MAKE MORE STUFFING THAN CAN GO INTO THE BIRD. I PUT THE LEFT OVER STUFFING WITH THE NECK OF THE CHICKEN INTO A CASSEROLE DISH. THEN I SPRINKLE CHEESE (PARMESEAN, CHEDDAR, OR SWISS DEPENDING ON THE MOOD) ON TOP. ABOUT 1/2 HOUR BEFORE THE CHICKEN IS READY I PUT THIS INTO THE OVEN AT 350 DEGREES (F) ONCE I ADDED ABOUT ONE POUND OF EXTRA CHICKEN LIVERS TO THE STUFFING. NEEDLESS TO SAY IT OVER POWERED THE CHICKEN. IT WAS GOOD, IN FACT WE SAVED THE CHICKEN FOR ANOTHER MEAL, AND ATE THE STUFFING FOR THE MAIN COURSE. Copied By: LEHEY_GREG @ESSG SENT: 88-01-21 01:47 FROM: YENNE_ANNE @SIMS TO: DL.COSIG @ESSG SUBJECT: COSIG: Chicken and Pasta 4 chicken breasts, skinned/boned, cut 1 t. minced ginger root 1/4 c. soy sauce in strips 1 c. shitake mushrooms, sliced 2 T. dry sherry 1 bunch scallions 1 t. sesame oil 1 c. whipping cream 2 cloves garlic 8 oz. linguini 2 T. vegetable oil 2 t. toasted sesame seeds Combine soy sauce, sesame oil, sherry, garlic, ginger root. Pour over chicken, marinate 15-30 minutes. Heat vegetable oil. Drain chicken, reserve marinade. Saute chicken until brown on both sides (3 min. per side). Remove from pan, keep warm. Put mushrooms and scallions in pan, saute 1 minute. Add marinade, bring to a boil, reduce heat, simmer 2-3 minutes to reduce slightly. Add pasta to sauce. Put pasta on plate, top with strips of chicken. Top with toasted sesame seeds. Copied By: LEHEY_GREG @ESSG SENT: 88-01-21 17:25 FROM: YENNE_ANNE @SIMS TO: DL.COSIG @ESSG SUBJECT: COSIG: Chicken & Pasta - Cream!?!?! In Reply to: 88-01-21 01:47 FROM YENNE_ANNE @SIMS : COSIG: Chicken and Pasta Dear Cosig gang, Many of you caught it - What do you do with the whipping cream? The cream gets added after the marinade has boiled, but before you add the pasta. Add the cream and heat through, but don't boil. Sorry about that. ------------------------ ORIGINAL ATTACHMENT ------------------------ SENT: 88-01-21 01:47 FROM: YENNE_ANNE @SIMS TO: DL.COSIG @ESSG SUBJECT: COSIG: Chicken and Pasta 4 chicken breasts, skinned/boned, cut 1 t. minced ginger root 1/4 c. soy sauce in strips 1 c. shitake mushrooms, sliced 2 T. dry sherry 1 bunch scallions 1 t. sesame oil 1 c. whipping cream 2 cloves garlic 8 oz. linguini 2 T. vegetable oil 2 t. toasted sesame seeds Combine soy sauce, sesame oil, sherry, garlic, ginger root. Pour over chicken, marinate 15-30 minutes. Heat vegetable oil. Drain chicken, reserve marinade. Saute chicken until brown on both sides (3 min. per side). Remove from pan, keep warm. Put mushrooms and scallions in pan, saute 1 minute. Add marinade, bring to a boil, reduce heat, simmer 2-3 minutes to reduce slightly. Add pasta to sauce. Put pasta on plate, top with strips of chicken. Top with toasted sesame seeds. Copied By: LEHEY_GREG @ESSG SENT: 88-02-03 21:53 FROM: SNELLSTROM_TARA @D100 \poff 5 \outlen 85 \sect ""0 \center CHICKEN CORDON BLEU INGREDIENTS: 4 Boneless Chicken Breasts 4 Slices Ham 4 Slices Swiss Cheese 1/4 c. Sherry 1/4 c. Chicken Broth 1 T. Butter 2 T. Vegetable Oil PREPARATION: Pound chicken breasts with meat mallot until thin. Sprinkle with salt and pepper. Place one slice ham and one slice swiss cheese on each breast. Fold into thirds to close, use toothpicks to keep closed. In frypan heat butter and oil. Cook breasts 1 to 2 minutes on each side, until brown. Put breasts in baking dish, pour sherry and chicken broth over breasts. Bake in 425 degree oven for 20 minutes. \center SAUCE FOR CHICKEN CORDON BLEU INGREDIENTS: 2 T. Flour 2 T. Butter 1/3 c. Chopped Scallions 1/3 c. Sliced Mushrooms 1/2 c. Chicken Broth 1/2 c. Sherry 1/2 c. Whipping Cream Salt, Pepper, and Thyme PREPARATION: In saucepan, melt butter. Add salt, pepper and thyme to taste. Blend in flour, and heat until bubbly. Add green onions and mushrooms. Then slowly add chicken broth and sherry, stirring constantly to keep the sauce smooth. Cook until thickened. At end add whipping cream, cooking just long enough to bring the sauce to the desired temperature and thickness. Pour sauce over chicken prior to serving. Copied By: LEHEY_GREG @ESSG SENT: 88-09-19 11:14 FROM: STOKES_RICK @PALACE TO: GOODILL_ERIC @COMM2 CC. LEHEY_GREG.COSIG @ESSG SUBJECT: ?? Garlic chicken recipe ?? In Reply to: 88-09-15 22:24 FROM GOODILL_ERIC @COMM2 ?? Garlic chicken recipe ?? Eric, This is a traditional French recipe from the region of Dauphin. It is actually entitled chicken with 40 cloves of garlic. Don't be put off by the quantity, the effect is quite subtle once it is cooked. Ingredients: 1 fresh chicken (about 3 1/2 pounds) 40 cloves of garlic (peeled) 1/4 cup olive oil Fresh tarragon, thyme, bay leaf, parsley Salt and pepper. Wash the chicken and rub inside and out with salt and pepper. Place a bunch of herbs inside the bird. Place the chicken in an earthenware pot which is just large enough to hold it. Put the garlic around the chicken and put another bunch of herbs on top. Pour the oil over and seal the lid with pastry seal (made from flour and water). Cook in a medium oven for about one and a half hours. The result is an unbelievably tender and moist chicken and not an overpowering smell of garlic. Rick. Copied By: LEHEY_GREG @ESSG SENT: 88-09-19 19:07 FROM: LEWIS_ANNE @SVLDEV TO: GOODILL_ERIC @COMM2 CC. LEHEY_GREG.COSIG @ESSG SUBJECT: COSIG: Another garlic chicken recipe In Reply to: 88-09-15 22:24 FROM GOODILL_ERIC @COMM2 ?? Garlic chicken recipe ?? Eric, I finally had time to look this up. I found it in The New James Beard cookbook--not so new anymore, but what the heck. Remember it says cloves of garlic--the pieces that make up the big head. It's probably obvious to most people, but my best friend had her husband cook this up with 40 HEADS of garlic. You can imagine the resulting romantic evening... On to the recipe: 2/3 c of oil 8 chicken drumsticks and thighs (or use 16 of either) 4 ribs of celery, cut in long strips 2 medium onions, chopped 6 sprigs of parsley 1 Tbsp. chopped fresh tarragon (or 1 tsp. dried) 1/2 c dry vermouth 2 1/2 tsp. salt 1/4 tsp. freshly ground black pepper grated nutmeg 40 cloves garlic, UNpeeled Put the oil in a shallow dish, add the chicken pieces, then turn them to coat on all sides with the oil. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and onion, add the parsley and tarragon, and lay the chicken pieces on top. Pour the vermouth over them, sprinkle with the salt, pepper, and nutmeg, then tuck the garlic cloves around and between the chicken pieces. Cover the top of the casserole tightly with aluminum foil and then the lid, making an airtight seal. Bake in a 375 degree oven for 1 1/2 hours without removing the cover. Serve the chicken, the pan juices, and whole garlic pieces with thin slices of warm French bread or hot toast. Squeeze the garlic from the root end of its papery husk onto the toast or bread, spread like butter, dip in pan juices, and eat it with the chicken. Copied By: LEHEY_GREG @ESSG SENT: 88-03-17 01:14 FROM: WALTERS_CHARLES @TSB TO: DL.COSIG @ESSG SUBJECT: COSIG: Chicken Contadine Hello COSIGers; So here's my first contribution to the many wonderful recipes that have wafted by on my terminal screen. Hope this one gets close to the quality of the others I've seen. This is a very simple main course chicken dish gleaned from the pages of The Fannie Farmer Cookbook. I cooked it with less chicken because my family only eats 1 medium chicken at a meal. I used the same amount of vermouth & tomato paste though because it seemed like half wasn't enough when I first added it to the pan. I suggest you EXPERIMENT as usual to see how it goes for you. Chuck P.S. No raisins required for this one! ----------------------------- Chicken Contadine (Fannie Farmer Cookbook) Ingredients: 6 Tbsp butter 1/2 Cup (1 dL) dry vermouth 2 Tbsp oil 1 tsp tomato paste 2 onions, chopped fine 1/8 tsp ground cinnamon 2 small chickens, quartered salt to taste Melt butter & oil in large skillet. Add onions & cook slowly until soft. Add chicken pieces & cook until lightly browned on all sides. Remove chicken from pan, stir in vermouth and bring to boil. Lower heat, stir in tomato paste, cinnamon & salt to taste. Return chicken to pan, cover, and cook over low heat for about 30 minutes (until chicken is tender and done). Serves 4 to 6. Copied By: LEHEY_GREG @ESSG SENT: 88-03-29 01:42 FROM: ERPENBECK_BARBARA @SIMS TO: DL.COSIG @ESSG SUBJECT: CHICKEN MARENGO (MICROWAVE RECEIPE) CHICKEN MARENGO 2 pkg. (1 1/2 oz.ea.) spaghetti sauce mix (or 1 large pkg.) 2 tlb. seasoned bread crumbs 2 to 2 1/2 lbs. chicken pieces 1/2 cup white wine 1/2 lb. fresh mushrooms, sliced 1 can (about 16 oz.) Italian style stewed tomatoes (prefer S&W) Blend spaghetti sauce mix with dry bread crumbs. Dip chicken pieces in mix & place skin side down in 2 qt. baking dish. Microwave covered with waxed paper on high for 5 minutes. Turn chicken pieces over and cook another 5 min. Combine all remaining ingredients and any remaining coating mix. Pour over chicken. Microwave on high about 10 minutes. Let stand 7 minutes before serving. Adjust cooking time if your microwave is less than 650 watts of power. Serve with noodles and spoon sauce over noodles. Copied By: LEHEY_GREG @ESSG SENT: 89-05-12 01:01 FROM: VERHOEVEN_FRANCOISE @CASG TO: DL.COSIG @ESSG SUBJECT: CHICKEN OLE I tried this recipe last week and it was easy as well as delicious. Bon appetit! ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 89-05-12 01:01 FROM: VERHOEVEN_FRANCOISE @CASG \poff 4 \outlen 70 \center CHICKEN OLE 1 Tbs vegetable oil 1 lb chicken cutlets, about 1/2" thick salt & fresh ground pepper 1/4 C enchilada sauce, mild or hot 1 can (4 oz) whole green chiles, drained and cut into thick strips 4 oz sliced Monterey Jack cheese 2 Tbs chopped fresh cilantro Sour cream for serving Heat oil in large skillet over medium-high heat. Sprinkle both sides of chicken cutlets with salt (I omitted it) and pepper. Add cutlets to skillet and saute until golden brown, 2 to 2-1/2 min per side. Reduce heat to medium. Spoon enchilada sauce over chicken; top with chilies and cheese. Cover skillet and cook until cheese melts, about 3 minutes. Transfer to serving platter and sprinkle with cilantro. Serve with sour cream and warm buttered tortillas. (I did not do this, I just served it with rice). Copied By: LEHEY_GREG @ESSG SENT: 89-06-15 17:15 FROM: WHEATLEY_DIANE @SCREG TO: DL.COSIG @ESSG SUBJECT: COSIG:CHICKEN CASSEROLE ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 89-06-15 17:15 FROM: WHEATLEY_DIANE @SCREG \NEW \OUTLEN 80 CHICKEN CASSEROLE 6-8 Chicken Breasts, 1 whole chicken, or leftover turkey* 1-2 small cans of mushrooms stems & pieces 1 cup sour cream 1 can Cream of Mushroom Soup Pepperidge Farm Stuffing mix Cover chicken with water and salt. Cook at least one-half hour or till done. Drain and cool. Remove meat from bones. Arrange chicken in layers in bottom of large buttered casserole. Sprinkle 1-2 cans of mushrooms stems & pieces over chicken. Mix 1 cup sour cream with 1 can Cream of Mushroom Soup. Add about 1/2 soup can of milk to make a fairly thin sauce. Pour mixture over chicken and mushrooms. Prepare Pepperidge Farm stuffing mix using 1 1/2 cups of water. (Instead of only 1 cup as specified on package.) Spread over casserole. Pat with butter/margarine. Cover with foil. Bake at 350 degrees for 1 hour. Uncover during the last 15 minutes for a crunchy top. * This recipe is a family favorite for using up leftover turkey during the Holidays. Copied By: LEHEY_GREG @ESSG SENT: 89-06-15 17:15 FROM: WHEATLEY_DIANE @SCREG \NEW \OUTLEN 80 CHICKEN CASSEROLE 6-8 Chicken Breasts, 1 whole chicken, or leftover turkey* 1-2 small cans of mushrooms stems & pieces 1 cup sour cream 1 can Cream of Mushroom Soup Pepperidge Farm Stuffing mix Cover chicken with water and salt. Cook at least one-half hour or till done. Drain and cool. Remove meat from bones. Arrange chicken in layers in bottom of large buttered casserole. Sprinkle 1-2 cans of mushrooms stems & pieces over chicken. Mix 1 cup sour cream with 1 can Cream of Mushroom Soup. Add about 1/2 soup can of milk to make a fairly thin sauce. Pour mixture over chicken and mushrooms. Prepare Pepperidge Farm stuffing mix using 1 1/2 cups of water. (Instead of only 1 cup as specified on package.) Spread over casserole. Pat with butter/margarine. Cover with foil. Bake at 350 degrees for 1 hour. Uncover during the last 15 minutes for a crunchy top. * This recipe is a family favorite for using up leftover turkey during the Holidays. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-09-08 15:20 FROM: GASTON_SHARON @EASY Quick Fix Chunky Chicken Primavera 2/3 12 oz. tri-colored rotelle pasta 1 lb. chicken breast cut in chunks 2 med. sized carrots cut into thin strips 1/2 cup olive oil 1/4 cup dijon mustard 2 tblspns red wine vinegar 3/4 teaspn dried tarragon or 2 teaspns. fresh 3/4 teaspn salt 3/4 " pepper 1/4 " red cayenne pepper 3 cups slices fresh mushrooms 1 cup frozen peas (I've used fresh zuchinni instead) Add pasta to boiling water cook 5 mins. stirring frequently. Add chicken cook 2-3 minutes stirru\ing frequently. Add carrots to cook 1-2 minutes or until crisp/tender, chicken is done and pasta is tender. Whisk the olive oil, mustard, vinegar, tarragon, salt and peppers together add the pasta mushrooms and peas to the dressing and toss. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-12-19 20:30 FROM: FREDERICK_RAY @SANFRAN This is the authentic recipe for chicken wings served in Buffalo, N.Y. The wings are deep-fried, then splashed with hot sauce and served with bleu-cheese dressing and celery sticks... at least that is how they claim to eat them in Buffalo. 1 tablespoon white-wine vinegar 1/2 cup milk 2 tablespoons fine-chopped yellow onions 1 clove garlic, crushed 1/4 cup parsley, minced 1 cup mayonnaise 1/4 cup bleu cheese, crumbled into fine pieces 2 tablespoons lemon juce 1/4 teaspoon salt 1/4 teaspoon fresh-ground black pepper Pinch of cayenne pepper 1/4 pound butter 2 tablespoon bottled hot sauce or more to taste if you can take it (Trappey's Red Devil or Tabasco would be fine) 50 pieces chicken wings, either center or upper portion Penut oil for deep-frying Celery sticks for garnish DRESSING Mix the wine vinegar with milk and allow the milk to curdle. Add yellow onion, garlic, parsley, mayonnaise, bleu cheese, lemmon juice, salt, pepper and cayenne. Mix well. Refrigerate before serving. HOT SAUCE In a large skillet melt butter over low heat and stir in the hot sauce. Careful: This stuff may be too hot for your family. Try a bit that is mild first; then increase the amount of hot sauce to taste. CHICKEN PARTS Deep-fry the wings pieces in small batches in peanut oil at 385 degrees for about 10 minutes, or until browned and crisp. Drain on paper towels. BUFFALO WINGS When all the wing pieces have been deep-fried, reheat the skillet containing the hot sauce, and toss the wings about in the hot sauce. Serve with the dressing for a dip and the celery sticks on the side. Serves six to eight. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-06-21 00:31 FROM: FAHS_BARBARA @FORTY TO: DL.COSIG @ESSG SUBJECT: COSIG: Nectarine Barbequed Chicken This is my own adaptation of a recipe I clipped from the San Francisco Chronicle years ago, and finally tried last night. I bought some wonderful nectarines at a farmer's market near Cupertino last Saturday. I'm sure you could substitute peaches or plums or...??? Take 2 medium (ripe) nectarines, slice, and mash in a bowl. Add 3 TB. soy sauce, 2 TB. lemon juice, 2 tsp. grated ginger, 1-5 tsp. chopped garlinc (depending on your taste for garlic!), and 1 TB. sesame oil. Put this mixture in a microwave-safe casserole dish large enough for a 3-lb. frying chicken, cut up. Add chicken pieces, cover, and let marinate in refrigerator several hours. (Mine marinated almost 24 hours.) Fire up the Barby and microwave chicken mixture on high for 15 minutes. When coals are medium-hot, grill your half-cooked chicken pieces for about 10 minutes on each side, turning once. (Wings will cook faster than legs, so keep an eye on them.) I served this succulent dish with fettucine with a pesto-type sauce and zucchini. All was a great hit with my dinner guest! Bon appetit! Barb Fahs Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-07-27 18:57 FROM: FAHS_BARBARA @FORTY TO: DL.COSIG @ESSG SUBJECT: COSIG: Easy Lemon Chicken Hi folks, I came up with this last week while "chaperoning" my niece at Lake Tahoe: 4 boneless, skinless chicken breasts 1 TB. mild cooking oil (eg., soy) 1 TB. soy sauce 2 TB. lemon juice 1 cup water lemon slices 1 TB. cornstarch Heat oil in frying pan or wok. Add chicken pieces and saute' over medium heat until done (about 10 minutes, turning once). About half way through cooking, add the lemon slices. While this is cooking, mix the soy sauce, lemon juice, water, and cornstarch. When chicken is golden brown, pour the cornstarch mixture over the chicken/ lemon saute' all at once and stir until it thickens into a gravy-like mixture. It's easy, good, and low in fat! Happy eating, Barb Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-08-08 18:17 FROM: HAAS_GUY @PRUNE TO: JORDAN_YVONNE @AUSTIN CC. DL.COSIG @ESSG SUBJECT: COSIG: Chicken Fajitas From Rebecca Reyes's small cookbook: "Fajita Viesta": Chicken Fajitas 6 boned chicken breasts 1/2 cup lemon juice 3 Tbsp salad oil 3 Tbsp wine vinegar 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic powder Boning a chicken breast With a sharp knife working with one side of the breast, starting parallel and close to the large end of the rib cage, cut and scrape meat away from the bone and rib cage, gently pulling back meat in one piece as you cut. Repeat with remaining side. Remove skin and cut out white tendon. Chicken Marinade Sprinkle salt, pepper, and garlic powder evenly over chicken. Mix in lemon juice, oil, and vinegar, completely coating chicken. Marinate for 1 hour. Chicken Fajitas 1. Grill chicken for about 15 minutes or until white. For best results and flavor, cook over mesquite. 2. Serve with beef fajitas as a combination and your favorite accompaniment. 3. Makes 6 servings. -------------------------------------------------------------- Now, that's just fine, but she gives no instructions, and no suggestions on additions. You need medium-sized flour tortillas. Our grocery stores label the various sizes in plastic bag packages of 10 or 12, and one size is designated for fajitas. They should be warm -- they fold and roll more easily that way. The chicken gets lonesome in there all by itself -- some sauteed onion, sauteed red, green, or yellow bell peppers, maybe some mild chilis would be welcome companions. Of course, some salsa, some guacamole, some sour cream would be nice to have available. And maybe some Dos Equis? Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-08-24 01:43 FROM: MUNDY_VANDANA @WORLD Baked Chicken on a bed of potatoes 2 tblsp oil 2 large idaho potatoes 1/2 cup chicken stock 1 clove garlic, finely chopped(I used garlic powder instead) 3 tablsp fresh rosemary 2 chicken breast quarters Set the oven at 400 degrees. Rub the bottom of 2 individual serving dishes with enough oil to make a thin film. Rinse and scrub the potatoes leaving skin intact. Place them in a saucepan with water and bring to a boil. Cook for around 10 minutes or until potatoes are barely tender, then drain. Cut them into 1/8 inch slices and arrange them in the dishes. Divide the stock between the 2 dishes and sprinkle with garlic some of the rosemary salt and pepper. Remove riblet bones from the chicken breasts. Place chicken on potatoes and drizzle it with remaining oil. Sprinkle rest of the rosemary, salt and pepper. Bake for 25 mins or until chicken is golden brown and the potatoes are tender. Serve at once. Serves 2 Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-11-08 18:47 FROM: KIMMEY_STEVE @MAILMN Chicken and Rice Ingrediants: (3) Becks (or similar beer) (1) 3 lb roasting chicken 2 tbl Olive Oil 1 tbl Oregeno 1 tsp pepper Salsa picante Chips (preferably corn) (1) 16 oz. can stewed tomatoes 1/8 cup vegetable oil 1-1/2 cup rice 1 tsp G. Marsala water Open one of the beers and pour into glass, and start to drink. Preheat oven to 350 degrees. Clean, wash and pat-dry chicken. Coat chicken with Olive Oil and rub in good with your hands. Sprinkle oregeno and pepper over chicken. Secure chicken on spit and place in rotisery. Wash hands and finish beer. Open and pour second beer into glass and relax while nibbling on chips and salsa for 1/2 hour while drinking second beer. Open and pour third beer into glass. Open can of stewed tomatoes and pick out all the celery pieces. Wash hands after handling celery and drink some beer to settle down. Finely chop the tomatoes. Put vegetable oil in pot and heat over high flame for about one minute. Add rice and stir until all grains are puffed. Pour in chopped tomatoes and all juice from can. Add water to cover rice by about 1 inch. Add G. Marsala and mix. Let pot come to boil, and cover and turn flame to simmer. Relax and nibble on chips and salsa for the next 1/2 hour while finishing the third beer. Turn oven to broil. Remove rice from pot and place in oven proof serving bowl. Cover bowl with Aluminum foil and place in oven. After chicken has cripsed a little (about 10 min under broil) turn oven off and carve chicken. Remove rice from oven and serve. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-04-10 21:40 FROM: CRAFT_CONNIE @ICON TO: NASSTROM_LISA @MAILMN SUBJECT: COSIG: CHICKEN DRUMMIES IN CROCKPOT?? In Reply to: 91-04-09 01:47 FROM NASSTROM_LISA @MAILMN COSIG: CHICKEN DRUMMIES IN CROCKPOT?? Lisa, I've prepared chicken -- all pieces -- in the crockpot by just rubbing them with dijon mustard and slow cooking all afternoon. The meat falls off the bone it's so tender and the mustard gives an excellent flavor. I only put a very small amount of water in as the broth cooks out, but it seems to need just a bit to begin cooking. I don't really use recipes, but just improvise and it always comes out good. Good luck, Connie Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-04-09 16:07 FROM: RIESZ_MATT @NEREG TO: NASSTROM_LISA @MAILMN SUBJECT: COSIG: CHICKEN DRUMMIES IN CROCKPOT?? In Reply to: 91-04-09 01:47 FROM NASSTROM_LISA @MAILMN COSIG: CHICKEN DRUMMIES IN CROCKPOT?? Sure! Skip the crockpot, unless you can use it for deep frying (mine can be used this way, but not all of them can). Anyway, deep-fry the wings until they're well-browned, remove them from the pot, and drain them on paper towels. Meanwhile heat a stick of butter with about 1 to 2 cups of tabasco sauce (less if you don't like screechingly hot food). Toss the wings in this mixture until they're well coated, and serve them with celery sticks and bleu-cheese salad dressing. (This is usually called "Buffalo Chicken Wings"). Matt The Cat Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-07-01 21:16 FROM: OCONNELL_DENNIS @CASEY TO: JONES_PATTY @SUPPORT CC. DL.COSIG @ESSG SUBJECT: Cosig: Easy, Healthy Chicken recipes! In Reply to: 91-07-01 20:13 FROM JONES_PATTY @SUPPORT Cosig: Easy, Healthy Chicken recipes? Patty, We call this recipe, Aunt Bertie's Chicken: Ingredients: 1 Skinned Chicken (or equivalent - we usually use 6 thighs) 1 Cup Long Grain Rice 1 1/2 Cup Water 1 Package Lipton Onion Soup Butter Salt Spray the bottom and sides of a 9 X 13 pan with Pam or equivalent. Mix the water, rice and onion soup together and spread the rice evenly across the bottom of the pan. Place the chicken on top of the rice, season the chicken to taste with salt and put a small amount of butter on top of each piece of chicken. Cover tightly with aluminum foil. Bake in the oven for 1 hour at 350 degrees. If chicken is not completely done, bake for an additional 15 minutes. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-07-01 23:51 FROM: BOSCHEN_BRIAN @INDY TO: OCONNELL_DENNIS @CASEY CC. DL.COSIG @ESSG SUBJECT: COSIG: Easy, Healthy Chicken recipes! In Reply to: 91-07-01 21:16 FROM OCONNELL_DENNIS @CASEY Cosig: Easy, Healthy Chicken recipes! Hi: I do the same as this recipe, but: I use a standard corning 9x9 glass dish, w/lid I spread a can of Cream of Mushroom (or chicken) on top of the chicken. Otherwise, the same. You can prepare pork chops the same way. Brian Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-07-02 01:51 FROM: GEREN_LISA @CORPII TO: DL.COSIG @ESSG SUBJECT: COSIG: Easy, Healthy Chicken recipes! In Reply to: 91-07-01 23:51 FROM BOSCHEN_BRIAN @INDY COSIG: Easy, Healthy Chicken recipes! I can even add something to this recipe.... that is a little different from Brian's: Use a 2qrt. asserole dish...: Dump one box of Uncle Ben's Wild Rice in the bottom of the casserole. (don't use the seasoning that comes in the envelope.) Add 3/4 cup water, 3/4 cup white wine, add chicken pieces, onion soup mix and cream of mushroom soup, cook for 1/2 hour with lid off and 1/2 hour with lid on at 350 oven. The wine, water, and soups make a terrific gravey. Lisa ------------------------ REPLY ATTACHMENT --------------------------- SENT: 91-07-01 23:51 FROM: BOSCHEN_BRIAN @INDY TO: OCONNELL_DENNIS @CASEY CC. DL.COSIG @ESSG SUBJECT: COSIG: Easy, Healthy Chicken recipes! Hi: I do the same as this recipe, but: I use a standard corning 9x9 glass dish, w/lid I spread a can of Cream of Mushroom (or chicken) on top of the chicken. Otherwise, the same. You can prepare pork chops the same way. Brian ------------------------ REPLY ATTACHMENT --------------------------- SENT: 91-07-01 21:16 FROM: OCONNELL_DENNIS @CASEY TO: JONES_PATTY @SUPPORT CC. DL.COSIG @ESSG SUBJECT: Cosig: Easy, Healthy Chicken recipes! Patty, We call this recipe, Aunt Bertie's Chicken: Ingredients: 1 Skinned Chicken (or equivalent - we usually use 6 thighs) 1 Cup Long Grain Rice 1 1/2 Cup Water 1 Package Lipton Onion Soup Butter Salt Spray the bottom and sides of a 9 X 13 pan with Pam or equivalent. Mix the water, rice and onion soup together and spread the rice evenly across the bottom of the pan. Place the chicken on top of the rice, season the chicken to taste with salt and put a small amount of butter on top of each piece of chicken. Cover tightly with aluminum foil. Bake in the oven for 1 hour at 350 degrees. If chicken is not completely done, bake for an additional 15 minutes. ------------------------ FORWARD ATTACHMENT ------------------------- SENT: 91-07-01 20:13 FROM: JONES_PATTY @SUPPORT TO: DL.COSIG @ESSG SUBJECT: Cosig: Easy, Healthy Chicken recipes? ------------------------ ORIGINAL ATTACHMENT ------------------------ SENT: 91-07-01 18:01 FROM: JONES_PATTY @SUPPORT TO: DL.COSIG @COMM SUBJECT: Easy, Healthy Chicken Recipes? I'm new to the COSIG, are there recipe files anywhere? Or, does anyone have easy and healthy chicken recipes that they would like to share? Thanks. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-07-02 16:47 FROM: WANG_LAURA @MAILMN TO: JONES_PATTY @SUPPORT CC. DL.COSIG @ESSG SUBJECT: COSIG: Why did the chicken cross the road... To get away from cosig I suppose... Recipes attached. lgw ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 91-07-02 16:47 FROM: WANG_LAURA @MAILMN Wino chicken 4 boneless breast of chicken (i.e., remove stays) 1 tsp margarine 1/4 c. chenin blanc (or sake) 1/2 tsp. ground ginger 1/2 c. chenin blanc (or sake) 1/2 tsp tarragon 1/2 c sliced mushrooms Spray a heavy skillet with cooking spray. Heat it to med-high and toss in margarine (if you're living dangerously, you can use real butter). Put chicken in skillet and lightly brown on both sides. Mix ginger and 1/4 c. wine (use all chenin blanc or all sake) together and pour over chicken. Continue to brown until liquid is evaporated. Combine wine and tarragon and pour over chicken. Cover and let simmer on low for 20 minutes. Add mushrooms for last 5 minutes. Serve with rice pilaf and salad. **************** Garlic and Chicken 1 lb diced chicken meat 6 cloves garlic, minced small dried hot red peppers Bamboo shoots 2 tbsp oil 1/2 cup rice wine [or any white wine] 1 tsp cornstarch 1/2 c sugar Spray pan with cooking spray. Heat pan and add oil and garlic. Saute garlic a few minutes, then add chicken and cook quickly until done. Add bamboo shoots if you like them. Mix sugar, cornstarch, and wine together and add to chicken. Simmer a couple of minutes until sauce is thick. Serve with rice. ***************** Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-07-02 16:47 FROM: WANG_LAURA @MAILMN Wino chicken 4 boneless breast of chicken (i.e., remove stays) 1 tsp margarine 1/4 c. chenin blanc (or sake) 1/2 tsp. ground ginger 1/2 c. chenin blanc (or sake) 1/2 tsp tarragon 1/2 c sliced mushrooms Spray a heavy skillet with cooking spray. Heat it to med-high and toss in margarine (if you're living dangerously, you can use real butter). Put chicken in skillet and lightly brown on both sides. Mix ginger and 1/4 c. wine (use all chenin blanc or all sake) together and pour over chicken. Continue to brown until liquid is evaporated. Combine wine and tarragon and pour over chicken. Cover and let simmer on low for 20 minutes. Add mushrooms for last 5 minutes. Serve with rice pilaf and salad. **************** Garlic and Chicken 1 lb diced chicken meat 6 cloves garlic, minced small dried hot red peppers Bamboo shoots 2 tbsp oil 1/2 cup rice wine [or any white wine] 1 tsp cornstarch 1/2 c sugar Spray pan with cooking spray. Heat pan and add oil and garlic. Saute garlic a few minutes, then add chicken and cook quickly until done. Add bamboo shoots if you like them. Mix sugar, cornstarch, and wine together and add to chicken. Simmer a couple of minutes until sauce is thick. Serve with rice. ***************** Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-07-09 15:53 FROM: WANG_LAURA @MAILMN TO: HUFFMAN_DIANE @SUPPORT CC. DL.COSIG @ESSG SUBJECT: COSIG: Addendum to chicken crossing road... In Reply to: 91-07-08 17:45 FROM HUFFMAN_DIANE @SUPPORT COSIG: Why did the chicken cross the road... Yeah, it should be "1/2 tsp. sugar"...that'll teach me to type and think at the same time. Not only that, but it should say "saute garlic and peppers..." lgw Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-08-19 17:20 FROM: PEVEC_MARGARET @POST Here's a Chinese Chicken Salad dressing recipe that tastes very much like the one served in Tandem's cafeteria (which I love). Chinese Chicken Salad 1/2 tsp. dry mustard 2 Tbls. sugar 2 Tsp soy sauce 1 tbls. sesame oil 1/4 cup salad oil 3 Tbls. rice wine vinegar Combine all ingredients and shake well before pouring on salad. Salad can consist of any combination of shredded lettuce, cabbage, snow pea pods, green peppers, green onions etc. and cooked chicken. I also add sliced almonds and sesame seeds. When I made the recipe, I used half the sugar, however, and the next time I make it I may even put less. I am going to figure out the calories today and I'll let you know when I work that out. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-08-21 23:06 FROM: STORM_DUSTY @STLOUIS TO: REINHART_CARRIE @POST CC. DL.COSIG @ESSG SUBJECT: Chicken Wing recipes? In Reply to: 91-08-21 01:10 FROM REINHART_CARRIE @POST Chicken Wing recipes? Chicken Wing Chefs, Here is a simple recipe for Buffalo Wings: 1 - Bottle of Durkee's Hot Sauce (6-8oz) 2 - Sticks of Butter or Margarine 1 - 5lb Bag of frozen Chicken Wings Preheat Oven to 375'. Place Wings on a large cookie sheet (Single Layer). Bake for 30 Minutes. Mix Durkee's and melted butter 50/50 (Hot as you want). Dip Wings and return to oven for 20-30 minutes. This can also be done with BBQ Sauce for the wimps... Dusty Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-08-22 18:54 FROM: LEWIS_ANNE @SUPPORT TO: REINHART_CARRIE @POST CC. LEHEY_GREG.COSIG @ESSG,MOORE_CYNTHIA @SUPPORT SUBJECT: Chicken Wing recipe plus a few others Hi all. I checked my stash of yummy Chinese recipes I'd saved from a special issue of Sunset magazine (April 1988) and indeed there was a chicken wing recipe. Plus some other recipes that would go with it. So here are a few. (Try these--they're great!) Soy-Chili Chicken Wings 2 Tbsp salad oil 4 slices fresh ginger (each 2 lbs chicken wing drummettes about the size of a quarter) 1/4 c. soy sauce 2 (or more!) cloves garlic 2 Tbsp rice wine or dry sherry 2 whole green onions 2 Tbsp sugar 1 c. water 1 tsp chili oil or 2 small dried red peppers Pour oil into a 10- to 12-inch frying pan and place over high heat. Add chicken and cook, turning, until browned on all sides (~10 minutes). Add soy, wine, sugar, chili oil, ginger, garlic, onions, water. Cover and simmer until chickne white at the bone (cut to test), ~15 to 20 min.). Uncover and boil, turning chicken often, until sauce thickens to coat wings, about 10 minutes. Serve chicken warm or cool. If made ahead, cool, cover, and chill until the next day. Makes 8 appetizer servings. Green Beans and Garlic 1 Tbsp salad oil 1 lb. green beans, ends trimmed 12 to 18 peeled garlic cloves 1 Tbsp cornstarch 2 c. regular-strength chicken broth 2 Tbsp water In a 10- to 12-inch frying pan, combine oil and garlic. Stir over medium heat until light gold, about 2 minutes. Add broth; cover and simer until garlic is tender when pierced, about 5 minutes. Bring broth to a boil and add beans. Cook, covered, just until beans are tender-crisp, about 3 to 4 minutes. Lift out beans with tongs and arrange on a rimmed platter. Mix cornstarch and water and stir into the broth. Bring to a boil, stirring till thickened. Spoon sauce and garlic over beans. Serves 5 or 6 as part of a 5- or 6-course meal. (Seems to me you could also steam the beans as you're making the sauce with garlic. I'd guess you'd steam for 2 to 3 minutes.) Four Happy Lions Meatball mixture 3 Tbsp salad oil Meatball mixture (recipe -->) 4 med. dried shiitake mushrooms 1 Tbsp minced garlic 1 lb. ground lean pork 1 clove garlic, pressed 1 large egg 1 c. regular-strenght chicken broth 1/3 c. bamboo shoots, chopped fine 1 Tbsp soy sauce 1/4. c chopped green onions Water 2 Tbsp rice wine or dry sherry 1 Tbsp cornstarch 1 Tbsp cornstarch 3/4 lb. spinach, stems trimmed, 1 Tbsp soy sauce leaves washed and drained 1 Tbsp minced fresh ginger 1 clove garlic, pressed 1/4 tsp (or less) salt To make the meatballs: Soak the mushrooms in hot water until hot, about 20 minutes. (You can then chop and measure the other ingredients in the meantime.) Squeeze out the excess water, trim off and discard stems, and finely chop the mushrooms. Mix the mushrooms with other ingredients, shape into 4 equal-size balls. To prepare the meal: Pour 2 Tbsp oil into a 10- to 12-inch frying pan, place over medium heat. When oil is hot, add the meatballs, cook, turning until browned on all sides, about 6 minutes. Spoon off and discard all but 1 Tbsp fat. Add ginger and garlic, stir until garliuc is golden. Add broth and soy. Cover and simmer about 15 minutes till meatballs cooked through. Lift meatballs out to warm serving dish. Pour out pan juices and measure; add water if needed to make 1 cup. Mix cornstarch with with 2 Tbsp water and stir into pan juices. Stir until sauce boils, pour over meatballs. Rinse and dry pan. Place over high heat. Add remaining 1 Tbsp oil and swirl oil over bottom of pan. When oil is hot, add spinach and cook, turning, until wilted, about 2 minutes. Garnish serving dish with the spinach, tucking it under and around meatballs. Serves 5 to 6 as part of a 5- or 6-course meal. Bean Sprout Salad Egg shreds 1 lb fresh bean sprouts 1/4 c. rice vinegar (or wine vinegar 2 large eggs and 1 tsp sugar) 1 Tbsp water 1 Tbsp sugar salad oil 1 Tbsp Oriental sesame oil 1/2 tsp or less salt (optional) 1 small red bell pepper, stemmed, seeded, and cut into 3-inch slivers 4 oz cooked ham cut thinly into 2-inch pieces In a 5- to 6-quart pan, bring about 3 qts of water to a boil. Push bean sprouts into the water to immerse completely. Cook just until wilted, about 30 seconds. Drain and rinse with cold water until cool, drain well. In a large bowl, mix vinegar, sugar, sesame oil, and salt. Add bean sprouts, pepper strips, ham strips, eggs shreds, and if desired additional salt to taste. Mix and serve, or cover and chill up to 30 minutes. Serves 5 or 6 as part of a 5- or 6-course meal. Egg shreds: Lightly beat eggs and water. Place a small (7-inch) pan (or crepe pan) over medium heat. When pan is hot, brush lightly with salad oil and at once pour 1/4 cup of egg mixture into pan, tilting pan to spread the egg mixture over the pan bottom. Cook just until edges begin to pull away from pan sides and egg feels set in the middle. Turn out of pan and repeat with remaining egg mixture. Cut egg into 3- to 4-inch long strips. Green Pea Starch Salad (named for mung bean (green pea starch) noodles in original recipe; Sunset substitutes saifun.) 8 oz dry bean thread noodles (saifun) 2 Tbsp minced fresh ginger 1/3 c rice vinegar (or wine vinegar 4 cloves garlic, minced and 1 tsp sugar) 1 small cucumber, seeded and 3 Tbsp soy sauce cut into thin 3-inch slivers 2 Tbsp Oriental sesame oil Salt 1/2 c thinly sliced green onions 2 green onions, ends trimmed in 2- to 3-inch lengths (optional) 1/3 c chopped fresh cilantro In a 5- to 6-quart pan, bring about 2 qts of water to a boil. Add noodles; stir to separate them and let them soak off the heat till they're soft, 15 to 20 minutes. Drain well and cut noodles into 6- to 8-inch lengths. Place noodles in a large bowl. (You also may try breaking up the noodles before placing them in the boiling water--they're slippery once cooked.) Mix the vinegar, soy, oil, sliced onions, cilantro, ginger, and garlic. Add to the noodles, add cucumbers, mix to blend. Add salt to taste. Garnish with whole onion. Serve or cover and chill up to 2 hours. Serves 6 as part of a 6-course meal. (You might evaluate/reduce the amount of noodles before you mix in the dressing. The dry noodles expanded to several quarts of cooked noodles!) Shrimp with Green Onions 1 lb. large shrimp (~35 per lb), shelled and deveined Salt I Tbsp rice wine or dry sherry 1 Tbsp cornstarch 2 Tbsp salad oil 4 green onions, ends trimmed, thinly sliced (or you can use Chinese garlic chives, cut in short lengths) Mix shrimp with about 1 Tbsp of salt; let stand for 5 minutes. Rinse well and drain. Mix shrimp with wine and cornstarch. Set a wok or a 10- to 12-inch frying pan over high heat. When pan is hot, add oil and swirl over pan bottom. Add shrimp and stir fry until pink, 2 to 3 minutes. Add green onions (or garlic chives) and stir fry until shrimps are opaque in thickest part, about 1 minute longer. Add salt to taste, if desired. Serves 3 as part of a 3-course meal. ------------------------ ORIGINAL ATTACHMENT ------------------------ SENT: 91-08-21 01:10 FROM: REINHART_CARRIE @POST TO: DL.COSIG @ESSG CC. REINHART_CARRIE @POST SUBJECT: Chicken Wing recipes? Hi Everybody, I'm looking for some Chicken Wing recipes, like "Buffalo Chicken Wings", "Sweet and Sour Chicken Wings", etc. Thanks!, Carrie Reinhart Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-10-31 18:32 FROM: AKERMAN_JOCELYN @CANADA TO: DL.COSIG @ESSG SUBJECT: COSIG: Chicken Recipe Forward of: 91-10-29 21:26 FROM AKERMAN_JOCELYN @CANADA : Chicken Recipe Hi All, This recipe may not be for you true gourmets, but it is a good, quick and easy meal for the family. You cook it all in one pot (less dishes) and away you go! ------------------------ ORIGINAL ATTACHMENT ------------------------ SENT: 91-10-29 21:26 FROM: AKERMAN_JOCELYN @CANADA TO: DERYNCK_CINDY @CANADA SUBJECT: Chicken Recipe Mom's Friday Night Chicken -------------------------- Approx 3 lbs chicken (breasts or thighs seem to work best) 2 tbsp garlic powder (or to taste) 1 tbsp paprika 2 pkgs onion soup mix (Lipton's) 1/2 cup Italian salad dressing 1 cup apricot Jam (see below) Cubed potatoes Cubed carrots Any other veggie you might like, ie parsnip, turnip Sprinkle chicken with garlic and paprika. Spread onion soup and italian dressing over chicken. Cover with apricot jam. Throw in your potatoes, carrots, or whatever in a casserole dish. Bake at 300 approximately 1 1/2 hours. Apricot Jam ----------- 1 cup dried apricots Water to cover 1/4 to 1/2 cup sugar (to taste) Put water and apricots in a saucepan to soak overnight (in just enough water to cover them). In the morning or whenever you are ready to throw everything in the oven, throw in your sugar. Boil until the jam is nice and thick and the apricots are soft, then mash -- voila, you have jam. Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 91-11-16 18:14 FROM: LATKA_PHIL @PLANO TO: DL.COSIG @ESSG SUBJECT: COSIG: Chicken in Tarragon Sauce Greetings, fellow cosiggers: here is a quick, easy one that looks and tastes great, plus a great way to get rid of random chicken parts (?) ... CHICKEN IN TARRAGON SAUCE 6 pieces of skinless chicken (2 drumsticks and 2 thighs with the bones left in, and 2 boneless breasts) 1/2 cup dry, fruity white wine 1 small onion (about 3 oz.) chopped (3/4 cup) 1/2 cup good quality chicken stock 2 bay leaves 1 sprig fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon patato starch dissolved in 1 tablespoon water 1/4 cup heavy cream 1 teaspoon chopped fresh tarragon, for garnish 1.) Place the chicken drumsticks, thighs, wine, onion, stock, bay leaves, thyme, salt, and pepper in a saucepan, and bring to a boil. Reduce the heat, cover and boil gently for about 10 minutes. 2.) Add the breast meat, cover and boil gently for another 10 minutes. 3.) Transfer the meat to a dish and keep warm. Measure the cooking liquid. THere should be about 1 cup; if there is more, reduce to 1 cup. 4.) Stir in the dissolved potato starch, bring to a boil, and then add the cream and return to the boil. Return the chicken pieces to the pan and heat through. Remove from the heat, sprinkle with the tarragon and serve!