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Chicken and Rice

4 chicken breasts
1 (10 1/2 oz.) can cream of mushroom soup
2/3 c. uncooked instant rice

Cut 4 (14") square pieces, doubled aluminum foil. Place a chicken breast in the center of each one. Mix soup and rice together and spoon over chicken breasts. Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5" from hot coals. Cook about 40 minutes or until done, turning once. Serves 4.

Old Fashioned Chicken and Dumplings

Cook 1 fat hen in 1 1/2 quarts water and salt. Cook about 3 hours. When cool, pick meat from bones and cut into small pieces. Thicken broth with 7 tablespoons flour and 3/4 cups water. Mix with egg beater and season to taste. Add a few drops of yellow food coloring. Strain over chicken. Reserve 4 cups of gravy in a flat pan for dumplings. --DUMPLINGS:--

1 egg
2/3 c. milk
1 tbsp. oil or melted shortening
1-1/2 c. flour
2/3 tsp. salt
4 tsp. baking powder

Sift dry ingredients into liquid and stir briskly until blended. Drop dumpling batter by teaspoons into boiling gravy. Cover and cook gently 8-10 minutes or until done.

Chicken Spaghetti

1 whole chicken, cut up into pieces
1 whole onion, chopped
2 cloves garlic, chopped
1 can tomato paste
1 c. cooking oil
3/4 - 1 c. flour
Salt & pepper

Put 1/2 cup oil in a large, heavy Dutch oven or pot. Salt and pepper the chicken then add chicken to large pot. Cook over medium heat until chicken is brown on all sides. Saute chopped onions and garlic then add to chicken in pot. Put 1/2 cup oil, plus any excess oil remaining in pot with chicken, into a heavy skillet. Add salt and pepper and 3/4 to 1 cup flour (depending on how much gravy you want to make). Make a dark roux. Add 1 small can tomato paste to your roux. Stir well. (Adding the tomato paste to roux will give the paste a good flavor.) Add about 2 cups or more water to the roux to make your gravy. Pour gravy over chicken and onions in the large pot. Add more water to thin your gravy to the consistency you like your gravy to be. You may need to add more salt and pepper. Cook chicken in gravy over medium to low heat, stirring occasionally for 30 to 45 minutes. Serve over hot spaghetti.

Chicken Divan

2 (10 oz.) pkgs. frozen broccoli, cooked
3 whole chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder (optional)
1 c. shredded sharp or Cheddar cheese
1/2 c. soft bread crumbs
1 tbsp. butter or margarine, melted

Arrange cooked broccoli in greased baking dish (11-1/2 x 7-1/2 x 1-1/2 inches). Place chicken on top. Combine soups and additional mushrooms if desired with mayonnaise, lemon juice and curry powder. Spread over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over all. Bake at 350 degrees 25 to 30 minutes or until thoroughly heated.

Peanut Curried Chicken

4 halves skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted
peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Chicken and Rice

4 chicken breasts
1 c. uncooked rice
3 chicken bouillon cubes mixed with 3
c. water
1 can cream of mushroom soup
1/2 pkg. dry onion soup mix

Butter the bottom of the pan. Spread rice in bottom. Pour bouillon over rice. Add chicken breasts. Sprinkle the dry soup mix over the chicken. Pour mushroom soup over all. Bake at 350 degrees for 1-1/2 hours.

Chicken Salad with Olives

3 c. chicken, cut in large chunks
1 c. celery, diagonally sliced
3 hard-boiled eggs, quartered
1/2 to 3/4 c. stuffed green olives,
sliced
1/4 to 1/3 c. mayonnaise
1/4 to 1/3 c. sour cream
1 generous tbsp. ketchup
Salt and pepper to taste

Mix chicken, celery and olives together in a bowl. Combine mayonnaise, sour cream and ketchup and add to chicken mixture. Add salt and pepper to taste. Serve on lettuce leaf and garnish with wedges of tomatoes and hard-boiled eggs. Serves 4-6. (Olives add color and zest to this old favorite.)

Hot Chicken Salad

2 c. diced, cooked chicken
1 c. thinly sliced celery
1/2 tsp.salt
2 tsp. grated onion
1 c. mayonnaise
2 tbsp. lemon juice
1/2 c. shredded Cheddar cheese
1 c. crushed potato chips

Combine chicken, celery, salt, onion, mayonnaise and lemon juice. Spoon lightly into 1 quart microwave dish. Sprinkle with cheese and potato chips. Bake in microwave - 4 1/2 to 5 minutes, or until mixture is well heated. Serve with assorted crackers.

Chicken Salad with Crackers

1 c. boiling water
6 oz. pkg. lemon jello
2 cans chicken noodle soup
2 c. chicken, shredded, or 2 cans, drained
1 c. mayonnaise
2 c. Cool Whip
1/4 c. onion, chopped
1/2 c. bell pepper, chopped
1 c. celery, chopped

Dissolve Jello in water. Let cool slightly. Add all other ingredients except mayonnaise and Cool Whip. Fold in mayonnaise and Cool Whip last. Pour in 9x13-inch dish. Refrigerate. Serve with crackers like a dip.

Chicken Salad Puffs

PUFFS
1 c. water
1/2 c. butter
1 c. flour
4 eggs

Heat oven to 400 degrees. Heat water and butter to rolling boil in 2 1/2 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough onto ungreased cookie sheet by heaping teaspoons. Bake until puffed and golden, for 20 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with chicken salad or any other filling desired.

CHICKEN SALAD
2 c. diced cooked chicken
1/2 c. chopped celery
1/4 c. slivered almonds, toasted
1/2 c. mayonnaise
1 tsp. lemon juice

Combine all ingredients and mix well. A cup of halved seedless grapes may be added. Chill well and fill puffs just before serving. Salad may also be served on greens as a main course for lunch.

Layered Chicken Salad

4-5 c. shredded iceberg lettuce
1/4 lb. bean sprouts
1 (8 oz.) can water chestnuts, sliced
1 med. cucumber, thinly sliced
1/2 c. green onions, sliced
2 (8 oz.) pkgs. frozen pea pods,
thawed
4 c. cooked chicken, cut into strips
2 c. mayonnaise
2 tsp. curry powder
1/2 tsp. ground ginger
1 tsp. sugar
10-12 cherry tomatoes, halved

Spread lettuce as evenly as possible in your prettiest 4-quart glass bowl. Top with one layer each of sprouts, water chestnuts, cucumbers, onions, pea pods, and chicken. (Make sure pea pods are dry.) Stir together in a bowl mayonnaise, curry, ginger and sugar. Spread over top of salad evenly. Decorate with halved cherry tomatoes. Cover and refrigerate until ready to serve. You may want to make extra dressing to serve on the side. Yield: 10-12 servings.

Cranberry Chicken Salad

1 pkg. cherry Jello
1 can jellied cranberries
1 (9 oz.) can crushed pineapple
1/2 c. chopped nuts
1 pkg. lemon Jello
2/3 c. Miracle Whip
1/2 c. evaporated milk
1 c. diced celery
2 c. cut up chicken
Salt to taste

Dissolve cherry Jello and 1 cup hot water. When syrupy add 1 can jellied cranberries, crushed pineapple and 1/2 cup chopped nuts. Let set. Then dissolve lemon Jello in 1 cup hot water. When syrupy add Miracle Whip, evaporated milk, diced celery, chicken (don't cut chicken too fine) and salt to taste. Pour on top. Chill. Serves 8 to 10.

Chicken Gumbo Salad

1 pkg. lemon Jello
1/2 c. water
1 can chicken gumbo soup, strained
1/2 c. mayonnaise, room temp.
1/2 c. chopped celery
1/4 c. green pepper, chopped
2 tbsp. pimientos
1 tbsp. lemon juice
1/4 tsp. salt

Heat strained soup and water. Pour over Jello, add salt and lemon juice; cool. When beginning to congeal, add mayonnaise, mixed ingredients from soup, celery, pepper and pimiento. Chill until firm.

Mandarin Orange Surprise Salad

1 pkg. yellow cake mix with pudding
1/2 c. oil
4 eggs
1 sm. can mandarin oranges, undrained

FROSTING
1 (8 oz.) container Cool Whip
2 1/2 c. well drained, crushed
pineapple
1 sm. box instant vanilla pudding mix

Beat cake mix, oil, eggs and oranges for 2 minutes. Bake in a 9 x 13 inch pan in a 350 degree oven for 30 to 40 minutes. Let cool.

FROSTING: Mix all together with a spoon. Spread over cooled cake. Decorate with flaked coconut and orange slices. Refrigerate. Serves 12.

Orange Jello Salad

1 lg. strawberry gelatin
1 lg. cranberry sauce
1/4 tsp. salt
1 1/2 c. boiling water
1 sm. can mandarin oranges, drained
3/4 c. chopped pecans (optional)

Dissolve Jello and salt with boiling water. Add cranberry sauce which you have mashed with spoon until smooth. Let gelatin firm up in refrigerator for about 1 hour and add mandarin oranges and nuts. Nice in Tupperware 4 cup mold. Makes 16 slices.

Orange Pineapple Jello Salad

1 (3 oz.) pkg. orange Jello
1/3 c. sugar
1 c. boiling water
3/4 c. sour cream
1 (8 oz.) can crushed pineapple, with liquid
1 (11 oz.) can drained mandarin oranges

Dissolve sugar and Jello in water. Add pineapple and orange into Jello. Stir in sour cream and mix well. Pour into Jello mold and chill several hours.

Orange Sherbet Pie

1/2 c. margarine
1 (7 oz.) pkg. flaked coconut
1 half gal. orange sherbet, softened
1 to 2 tbsp. mandarin orange liqueur,
Triple Sec or Cointreau (or to
taste)

GARNISH: Mint leaves, strips of orange peel or mandarin orange segments. Melt margarine in large skillet over medium heat. Add coconut and cook, stirring constantly, until golden, about 6 or 7 minutes. Remove from heat. Reserve 2 tablespoons coconut for garnish. Press remainder into bottom and sides of 9 inch pie plate. Spread half of orange sherbet over crust. Drizzle with liqueur. Add remaining sherbet, mounding top. Sprinkle with reserved coconut. Freeze until ready to serve or overnight. Let stand 10 to 15 minutes before serving. Garnish with mint, orange peel and segments if desired.

Orange and Fruit Jello Salad

1 lg. orange Jello
1 3/4 c. boiling water
1 pt. orange sherbet
1 sm. can mandarin oranges
1 sm. can pineapple chunks

Mix in order given. Let stand to set as you would any Jello

Frozen Orange Sherbet Salad

1 (16 oz.) pkg. orange flavored gelatin
1 c. boiling water
1 pt. orange sherbet
1 c. miniature marshmallows
1 (8 1/4 oz.) can crushed pineapple, drained
1 (11 oz.) can mandarin orange sections, drained
1 c. whipping cream, whipped

Dissolve gelatin in boiling water; add sherbet, stirring until melted. Add marshmallows. Allow mixture to cool. Stir fruit into gelatin mixture and fold in whipped cream. Spoon into 1 5 cup mold; freeze. Yield 10 to 12 servings.

Chicken and Mandarin Orange Salad

2 c. chopped cooked chicken
1 tbsp. finely chopped green onion
1 c. chopped celery
1/2 c. slices water chestnuts
1 can mandarin oranges, drained
1 c. halved seedless grapes

DRESSING
1 c. mayonnaise
1/4 c. sour cream
Juice of 1 lemon
1/2 tsp. curry powder
4 tbsp. chutney

Garnish with lightly toasted slivered almonds.

Orange Chicken

1 chicken, cut up
1/2 c. raisins
1 can chicken stock
1 (6 oz.) pkg. almonds
1 (12 oz.) can orange juice
2 tbsp. cornstarch
1 can mushrooms
2 cans mandarin oranges

Brown chicken and place in 9 x 13 inch pan. In saucepan place chicken stock, orange juice concentrate and cornstarch; heat until thick. Add rest of ingredients and pour over chicken. Bake 40 minutes at 350 degrees.

Tuna Chow Mein Salad

2 cans chunk tuna
1 pkg. cashews
1 c. diced celery
1/2 c. chopped onion
1 can cream of mushroom soup
1 can mandarin oranges
1/4 c. water
1 (3 oz.) can chow mein noodles

Combine all ingredients (reserve 1/2 noodles) and mix in a greased casserole dish. Sprinkle with remaining noodles. Bake at 350 degrees for 20 minutes. May substitute cooked chicken for tuna.

Orange and Pineapple Salad

1 (3 oz.) pkg. orange gelatin
1 pkg. vanilla pudding
1 pkg. vanilla tapioca pudding
3 c. cold water
1 sm. can crushed pineapple, drained
1 sm. can mandarin oranges, drained
1 (8 oz.) container Cool Whip

In 2 quart saucepan, mix together gelatin and pudding; add cold water and bring to boil. It will appear clear. Add pineapple, mandarin oranges, and Cool Whip; mix well. Chill for at least 6 to 8 hours or overnight.

Orange Fluff

2 sm. pkg. vanilla tapioca pudding
1 sm. orange Jello
1 container Cool Whip (sm.)
1 sm. can mandarin oranges

Mix Jello and pudding together dry. Add 3 cups hot water, including the juice from the oranges. Heat until thick, cool, stir in whipped cream and oranges. Chill.

Orange and Apricot Fruit Salad

2 (3 oz.) pkg. orange Jello
1-1/2 c. hot water 2 1/4 c. apricot nectar
1 med. can Mandarin oranges
3 c. miniature marshmallows

Dissolve Jello. Add all ingredients. Cool until firm in a 9 x 12 dish.

TOPPING
1 egg, well beaten
1 c. apricot nectar
2 tbsp. flour
1/2 c. sugar

Cook until thick. Cool and fold in 4 ounces Cool whip. Spread over top of Jello mixture and chill.

Frosted Jello

1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. lemon Jello
1 can mandarin oranges
2 or 3 bananas
Green grapes, fresh or canned

Make Jello according to package directions, using juice from mandarin oranges and from grapes of canned for part of cool water. Mix in fruit when cool and let set.

1/2 c. sugar
2 tbsp. flour
1 c. pineapple juice
1 egg, slightly beaten
2 tbsp. butter
1 c. whipping cream, whipped
Ground nuts

Combine sugar and flour in sauce pan. Stir in pineapple juice and egg. Cook over low heat until thickened. Remove from heat, add butter and cool. Fold into whipped cream. Frost Jello. Sprinkle with nuts.

Ribbon Salad

1 (3 oz.) pkg. strawberry jello
1 (3 oz.) pkg. lemon jello
1 (3 oz.) pkg. lime jello
1 c. whole cranberry sauce
9 oz. crushed pineapple
8 oz. cream cheese
1 1/4 c. pecans, chopped
1 c. mandarin oranges

Layer 1: 1 package strawberry jello prepared according to package directions. Add cranberry sauce; chill until set.

Layer 2: Prepare jello according to package directions. Whip together with cream cheese, pineapple and nuts. Add to first layer; chill until set.

Layer 3: Prepare jello. add fruit. Pour on top of layer 2. Chill until set.

Marinated Vegetable Salad

1 (No. 2) can English peas
1 (No. 2) can French green beans
1 (No. 2) can whole kernel corn
3/4 c. celery
1 med. onion, chopped

Drain. Marinate in the following for 24 hours. 1/2 c. Wesson oil
1 c. vinegar
1 c. sugar
2 tbsp. water

Pea Salad

1 (17 oz.) can Silver Label English peas
1 c. mayonnaise
1 whole lettuce, chopped
1 med. red onion, chopped
Bacon bits (optional)
Parmesan cheese

Layer, chill and mix.

7 Layer Salad

1 lg. head lettuce
1/2 c. chopped bell pepper
1/2 c. chopped celery
1/2 c. chopped onion
3/4 c. cooked, cooled, drained frozen
English peas
1/2 c. shredded cheddar cheese
1/2 c. bacon bits
3/4 c. mayonnaise

Layer the lettuce, pepper, onion and peas together, making 2 layers of lettuce (make sure lettuce is not wet). Spread mayonnaise over entire top like you would an icing a cake. Sprinkle cheese next, then Bacos. Let set for 24 hours. Do not mix like regular salad.

Chicken Potato Casserole

6 to 8 chicken breaded tenders
3 to 4 potatoes, peeled, sliced thin
2 cans cream of mushroom soup, low
fat reduced sodium label
1 sm. pkg. frozen English peas

Sauté or cook chicken in non stick skillet. Spray baking dish with vegetable spray. Add peeled, sliced potatoes, pour frozen peas over for second layer. Add chicken for third layer (blot any excess fat cooked out of chicken with paper towel before adding). Mix cream of mushroom soup and 1 can water with wire whisk until smooth. Pour over casserole. Bake about 45 minutes to 1 hour or until golden and potatoes are tender.

Pea Casserole

1 can English peas
1 can carrots
1 can cream of mushroom soup
1 can fried onion rings

Drain liquid from peas and carrots. Place in casserole. Add cream of mushroom soup. Stir and place in 350 degree oven for 20 minutes. Take out and cover with canned onion rings. Return to oven for 10 minutes more. Serves 4 or 5.

Tuna Fish Casserole

1 can cream of celery soup
1/2 c. milk
1 can light tuna oil
2 c. cooked, drained noodles
1 c. cooked and drained English peas
2 tbsp. diced pimento

In a 1-1/2 quart casserole, blend soup with milk. Fold in remaining ingredients and top with buttered bread crumbs. Bake about 25 minutes at 425 degrees.

Asparagus Cheese Casserole

1 (10 oz.) pkg. frozen English peas
1 (10 oz.) cans cut asparagus
1 sm. can sliced mushrooms
2 tbsp. butter
Salt & pepper to taste
1 1/2 tbsp. flour
2/3 c. grated Velveeta cheese
1/2 c. milk
Crackers, coarsely broken, butter

Cook peas according to package instructions until tender. Drain liquid from vegetables; boil down to 1/2 cup. Make medium cheese sauce using butter, flour, milk, cheese, salt, pepper and vegetables liquid. Place vegetables in casserole; cover with cheese sauce. Mix gently. Top with cracker crumbs; dot with butter. Bake at 325 degrees for 20 minutes or until lightly brown.

Marinated Onion Rings

1 lg. Bermuda onion, sliced thin

1/2 c. sugar
2 tsp. salt
1/2 tsp. dill seed
1/2 c. white vinegar
1/4 c. water

Pour over onion rings. Cover tightly and chill overnight.

Glazed Onion Rings

4 to 4 lg. onions, white or Bermuda onions
2 tbsp. butter or margarine
2 tbsp. vinegar
2 tbsp. brown sugar
1 tsp. curry powder
2 tbsp. chopped parsley
Salt, black pepper and paprika
Sliced red chile for garnish
(optional)

You may use any type of onion for this dish, but white onions or Bermuda onions are milder. Bermuda onions are large, flat, and white or yellow. Peel onions and cut into even thin slices. Heat butter in large skillet. Add onions and toss for a few minutes until coated with butter. DO NOT BROWN! Add vinegar, brown sugar and curry powder. Stir to blend well. Add parsley. Cook onions for about 5 minutes, covered until almost tender crisp. Remove cover. Cook onions for 2 to 3 more minutes until glazed. Season with salt, black pepper and paprika. Add chili, if used. Serve onions hot as a side dish or cool as an appetizer. Or use onions as a topping for green or potato salads. 4 servings.

Crisp Onion Rings

5 or 6 lg. onions, peeled, cut into
1/4 inch slices & separated into rings
1 c. flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tbsp. lemon juice
1 egg
2/3 c. water
1 tbsp. melted shortening
Fat for frying onion rings

Cut onions. Mix together all ingredients for batter. Dip onion into batter and fry in hot fat.

Oven Fried Onion Rings

1 lg. Bermuda onion, cut into 1/4" thick slices & separated into rings
1/2 c. milk
3/4 c. plain dried bread crumbs
1 tsp. chili powder
1/2 tsp. salt
1-1/2 tbsp. cooking oil

In 9"x13" glass dish, combine onion and milk; let stand 30 minutes, turning frequently. On wax paper, combine bread crumbs, chili powder and salt. Preheat oven to 450 degrees. Spray cookie sheet with Pam. Put onion rings into bread crumb mixture and coat evenly. Place onion rings on cookie sheet and drizzle with oil evenly. Bake about 5 minutes on each side.

Green Bean Onion Casserole

2 cans French style green beans
1 can French fried onions
1 can creamy chicken mushroom soup
1 lb. ground beef, browned
1/2 can water

Mix in casserole and top with frozen tator tots. Bake 3/4 hour at 350 degrees.

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