Recipes, 3/4/02 | TheFencePost.com

Recipes, 3/4/02

Hawaiian Chicken (or Ham) salad

1 c. Minute rice

1 c. water

2 c. chunked chicken or ham

1 c.celery, sliced in chunks

1 c. pineapple tidbits, drained

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1/2 c. coconut

Cook rice according to directions on package. Cool

Toss with remaining ingredients. Add dressing and chill.

Dressing:

1/2 t. salt

1 c. mayonnaise

1 Tbsp. lemon juice

1 Tbsp. grated onion

1/2 t. curry powder

1 t. salt

1 t. pepper

Marlene F. Maurer • Lakewood, Colo.

Swiss Onion Bake

2 Tbsp. butter or oleo

1 1/2 c. sliced onion

6 hard-cooked eggs, sliced

1 1/2 c. shredded Swiss cheese (6 oz.)

1 can cream of chicken soup

3/4 c. milk

1/2 t. prepared mustard

French bread slices or toast points

In large skillet melt butter. Add onion; cover and cook 10 minutes or until tender. Spread onion in bottom of 10-by-6-by-2” baking dish.

Top with sliced eggs; sprinkle with shredded cheese.

In saucepan, combine soup, milk and mustard; heat and stir until smooth. Pour over casserole.

Bake, covered, in a 350 oven for 30 minutes or until hot.

Serve spooned over toasted bread. Sprinkle with paprika, if desired.

Makes 6 servings.

Debbie Staley • Fort Collins, Colo.

Spicy Chicken and Rice

1 1/4 c. chicken broth

1 can (16 oz.) unsalted stewed tomatoes, cut

2 cloves garlic, minced

1 1/2 t. dried basil leaves, crushed

3/4 c. rice, uncooked

2 can chunk white chicken 1 c. frozen peas

1/4 c. hot pepper sauce

Fresh basil leaves

Sweet red pepper rings

In saucepan, heat chicken broth, tomatoes, garlic and dried basil to boiling. Add rice; reduce heat to low. Cover and simmer for 20 minutes.

Add undrained chicken, peas and hot pepper sauce. Cover; simmer 5 minutes, stirring occasionally.

Remove from heat. Let stand, covered, for 5 minutes.

Garnish with fresh basil leaves and sweet red pepper rings.

Makes 4 servings.

Georgia Johnson • Ogallala, Neb.

Chicken Bundles

1 (8 oz) pkg. cream cheese

1/2 t. pepper

2/3 c. mushroom pieces

4 Tbsp. butter

1/2 t. seasoned salt

2 c. cubed chicken

2 can crescent rolls

2/3 c. herbed stuffing mix

1/2 c. chopped pecans

6 Tbsp. butter, melted

Combine cream cheese, 4 Tbsp. butter, pepper, mushrooms, chicken and seasoning.

Unroll the crescent rolls, placing approximately 1/4 c. mixture on each. Roll up from small end and seal.

Dip in the 6 Tbsp. melted butter and then in the herb stuffing/pecan mixture.

Place on ungreased cookie sheet and bake at 375 for 20 minutes.

June Gufstafson • Eaton, Colo.

Chicken Cacciatore

1 chicken cut in serving pieces

Flour for coating chicken

Salt

Pepper

Vegetable oil

1 (16 oz) jar of Italian Meat Sauce (Can use meat flavored spaghetti sauce if you don’t have a favorite)

Mix flour, salt and pepper in plastic bag. Coat chicken with flour mixture.

Heat oil in large skillet and brown chicken pieces. When brown on all sides, place in 9-by-13-inch baking dish.

Pour sauce over chicken. Bake for 1 hour in 350 oven.

Martha Strohman • Fort Collins, Colo.

Chicken Fricassee

2 1/2 to 3 lb. broiler/fryer chicken, cut in pieces

1/2 c. flour

1 t. salt

1 t. paprika

1/4 t. pepper

2 Tbsp. cooking oil

1/2 c. cooked celery

1/2 c. chopped onion

1 can cream of mushroom, celery or chicken soup

1 c. water

In plastic bag, combine flour, salt, paprika, and pepper. Coat chicken.

In Dutch oven heat cooking oil. Brown chicken pieces over medium heat about 15 minutes, turning as necessary to brown evenly. Remove chicken.

In same Dutch oven, cook celery and onion until tender but not brown. Drain fat, if necessary. Stir in can of desired soup, water, 2 Tbsp. chopped pimiento, 1 Tbsp . lemon juice, and 1/2 t. dried rosemary or thyme, crushed.

Return chicken to Dutch oven. Cover; cook over medium heat about 40 minutes or until chicken is tender, stirring occasionally. Serve with hot, cooked rice. Makes 6 servings.

Debbie Staley • Fort Collins, Colo.