The Melting Pot 2.0/The Melting Pot 2.0.iso/rdytrd/mm_chick.txt

Text File | 1991-01-02 | 39KB | 723 lines

------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chow Mein Casserole
Categories: Main dish
  Servings:  4

      1 lb Hamburger                         3/4 c  Celery; chopped
    3/4 c  Onion; chopped                  1 1/4 c  Boiling water
    1/2 c  Uncooked rice                     1/2 t  Salt
      1 ea Can chicken and rice soup           4 oz Mushrooms
      1 T  Brown sugar                         2 t  Soy sauce
      1 t  Butter or margarine             1 1/2 c  Chow mein noodles

  Cook and stir hamburger, celery and onion until hamburger is light brown,
  then drain.  Pour water on rice and add salt in greased 2 qt casserole.
  Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine.  Cover
  and cook in 350f oven for 30min; stir.  Cook uncovered for 30min longer.
  Stir in noodles, serve immediately.
  Note:  Water chestnuts or bamboo shoots may be added if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Marinated Ginger Chicken
Categories: Main dish Poultry
  Servings:  4

      1 ea 2 1/2-3 lb Frying Chicken         1/2 c  Lemon juice
    1/2 c  Vegtable oil                      1/4 c  Imported Soy Sauce
      1 t  Grated Ginger Root OR               1 T  Ground ginger
      1 t  Onion Salt                        1/4 t  Garlic Powder

  NOTE:  When making this recipe, it tastes much better if you find sources
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  Cut chicken in to serving parts if not already in that form.
  Place chicken in shallow baking dish.  In small bowl, combine remaining
  ingredients; pour over chicken.  Cover, refrigerate 4 hours or overnight,
  turning occasionally.  Grill or broil as desired, basting frequently with
  marinade.  Refrigerate leftovers

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Burgoo
Categories: Stew Beef Main dish
  Servings: 20

      3 lb Ready to Cook BroilerChicken        2 lb Beef Shank Cross-cuts
     12 c  Water                               1 T  Salt
    1/4 t  Pepper                              6 ea Slices Bacon
     56 oz (2 cns) Tomatoes                    1 c  Cubed Peeled Potatoes
      2 c  Coarsely Chopped Carrots            1 c  Chopped Onion
      1 c  Chopped Celery                      1 c  Chopped Green Pepper
      2 T  Packed Dark Brown Sugar           1/4 t  Crushed Dried Red Pepper
      4 ea Whole Cloves                        1 ea Clove Garlic, Minced
      1 ea Bay Leaf                            4 ea Ears Of Fresh Corn
     32 oz (2 cns) Butter Beans               10 oz Frozen Cut Okra
    2/3 c  Unbleached All-purpose Flour

  In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
  water, salt and pepper.  Cover; cook til meat is tender, about 1 hour.
  Remove chicken and beef from broth, reserving broth.  Remove chicken and
  beef from bones; discard skin and bones.  Cube beef and chicken. Set
  aside.  Cook bacon til crisp; drain, reserving drippings.  Cruble bacon,
  set aside.  To reserved broth in Dutch oven, add cubed beef, undrained
  tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red
  pepper, cloves, garlic,and Bay Leaf.  Cover; simmer 1 hour, stirring often.
  Remove cloves and bay leaf.  With knife, make cuts down center of each row
  of corn kernels and scrape off of cobs.  Add corn, cubed chicken,
  undrained beans, and okra to Dutch oven; simmer 20 minutes.  Blend flour
  and reserved bacon drippings; stir into stew.  Cook until stew thickens.
  Salt to taste.  Garnish with parsley and serve hot with baking powder
  biscuits for a great meal.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Sauce Piquant
Categories: Cajun Main dish Poultry
  Servings: 30

      2 c  Bacon drippings (for roux)          6 c  Plain flour
      7 c  Onion, chopped                      1 c  Bell pepper, chopped
      3 c  Green onions, chopped               1 c  Celery, chopped
      3 c  Parsley, chopped                  1/4 c  Garlic, chopped
      1 x  Bacon drippins/brown chicken       20 lb Baking hens, (see directions
      1 x  Water                               1 lb Mushrooms, sliced
     16 c  Tomato sauce                        8 c  Chablis wine
  1 1/2 pt Stuffed olives                      6 T  Lea & Perrins
      8 T  Louisiana hot sauce                 1 t  Dried mint, crushed
      6 T  Salt

  The bacon drippings are for browning the chicken.
  The 20 lbs of chicken should be cut up in 2-inch-long pieces.
  Justin likes more wine in this sauce than some peoples.  If you
  don't wish to use all 8 Cups of Chablis in the sauce, feel free
  to drink what the sauce don't take.  Make sure you taste your
  sauce as you add the wine.  Me, I likes it.  My wife, she don't.
  Make a roux.  (see the recipe for Justin Wilson's roux, also
  posted here).  Add onions, bell pepper, green onions, and
  celery and saute until onions are tender and clear.  Add parsley
  and garlic and saute.
  Brown off chicken while roux is being made.  After onions, etc.
  are tender, add water to bring roux to a smooth paste.  Add all
  other ingredients and enough water to cover well.  Bring to a
  boil, and then cut heat.  Cook for about 4 to 6 hours.
  Serve over spaghetti.  This is for a party and will serve
  20 to 40 people.  You can freeze what you don't eat.
  From Justin Wilson's "Outdoor Cooking With Inside Help"

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Maque Choux
Categories: Cajun Main dish Poultry
  Servings:  4

     18 ea Young tender corn                   1 ea Large spring  chicken
      1 ea Large onion, finely chopped       1/2 ea Bell pepper, chopped
      1 ea Large tomato, small pieces          1 t  Salt
      1 t  Sugar                               1 x  Black pepper
      2 T  Cooking oil                         1 x  Milk, if needed

  Cut corn off cob, and then scrape ears with back of knife to
  obtain milky pulp in a heavy iron pot, brown the chicken in
  oil a few pieces at a time, until all sides are done.  Add
  corn, onions and the rest of the ingredients to the pot.
  Stir mixture frequently while cooking over low flame for
  30 minutes.  If mixture is too dry, add a small amount of milk.
  Will serve four.
  From "Talk About Good" submitted by Mrs. Warren Butcher

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Stuffed Pork Chops
Categories: Cajun Main dish Meats
  Servings:  6

      2 ea Med. apples coarsely chopped        7 T  Unsalted butter
      3 T  Light brown sugar                   1 t  Vanilla extract
    1/2 t  Ground nutmeg
-------------------------------SEASONING MIX-------------------------------
      1 T  Salt                                1 t  Onion powder
      1 t  Ground cayenne pepper             3/4 t  Garlic powder
    1/2 t  White pepper                      1/2 t  Dry mustard
    1/2 t  Rubbed sage                       1/2 t  Ground cumin
    1/2 t  Black pepper                      1/2 t  Dried thyme leaves
---------------------------PORK CHOP INGREDIENTS---------------------------
      6 ea 1-3/4" thick pork chops           3/4 lb Ground pork
      1 c  Chopped onions                      1 c  Chopped green bell peppers
      2 t  Minced garlic                       1 cn (4 oz) diced green chilies
      1 c  Pork or chicken stock             1/2 c  Very fine bread crumbs
    1/2 c  Finely chopped green onions

  In a food processor or blender, process the apples, 4 Tablespoons
  of the butter, the sugar, vanilla and nutmeg until smooth, about
  3 to 4 minutes.  Set aside.
    In a small bowl thoroughly combine the seasoning mix ingredients;
  set aside.
    Prepare the pork chops by cutting a large pocket (to the bone)
  into the larger side of each chop to hold the stuffing.
    In a large skillet, brown the ground pork in the remaining 3 Tbsp.
  butter over high heat, about 3 minutes.  Add the onions, bell peppers,
  garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about
  5 minutes, stirring occasionally and scraping pan bottom well.  Stir
  in the green chilies and their juice and continue cooking until
  mixture is well browned, about 6 to 8 minutes, stirring occasionally
  and scraping the pan bottom as needed.  Add the stock and cook 5
  minutes, stirring frequently.  Stir in the bread crumbs and cook
  about 2 minutes more, stirring constantly and scraping pan bottom
  as needed.  Remove from heat.
    Sprinkle the remaining seasoning mix evenly on both sides of the
  chops and inside the pockets, pressing it in by hand.  Prop chops
  with pocket side up in an ungreased 13x9-inch baking pan.  Spoon
  about 1/4 cup stuffing into each pocket; reserve the remaining
  stuffing.  Bake chops with pocket up at 400F until the meat is
  done, about 1 hour 10 minutes. Place the remaining stuffing in a
  small pan in the oven for the last 20 minutes to reheat.
    Serve immediately with each chop arranged on top of a portion
  of the remaining stuffing.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rice, Apple and Raisin Dressing
Categories: Cajun Main dish
  Servings:  8

-------------------------------SEASONING MIX-------------------------------
      2 t  Salt                            1 1/2 t  White pepper
      1 t  Garlic powder                       1 t  Dry mustard
      1 t  Ground cayenne pepper             1/2 t  Black pepper
------------------------------RICE INGREDIENTS------------------------------
    1/4 c  Vegetable oil                       1 c  Chopped onions
      1 c  Chopped green bell peppers        1/2 c  Pecan halves, dry roasted
    1/2 c  Raisins                             4 T  Unsalted butter
  1 1/2 c  Uncooked rice (converted)           3 c  Pork, beef or chicken stock
      2 c  Chopped unpeeled apples

  Combine the seasoning mix ingredients in a small bowl and set aside.
     In a 2-quart saucepan, heat the oil over high heat until very hot,
  about 2 minutes.  Add the onions and bell peppers; saute about 2
  minutes, stirring occasionally.  Add the pecans (we ran out of pecans,
  so Lucy substituted hickory nuts - good!) and continue cooking for
  about 3 minutes, stirring occasionally.  Add the raisins and butter
  (these are added together so the raisins will absorb as much butter
  as possible).  Stir until butter is melted, then cook until raisins
  are plump, about 4 minutes, stirring occasionally.  Add the rice and
  seasoning mix and cook until rice starts looking frizzly (a bit like
  ce Krispies)  Chef Prudhomme recommended using converted rice.  Lucy
  used brown, long grain rice - super!.  This will require about 2 to
  3 minutes, stirring almost constantly before the rice looks "frizzly".
  Stir in the stock, scraping pan bottom well, then stir in the apples.
  Cover pan and bring to boil; lower heat and simmer covered for 5
  minutes.  Remove from heat and let sit, *COVERED*, until rice is
  tender and stock is absorbed, about 30 minutes.  (We cook the rice
  this slow way to let the flavors build to their maximum.)
    Serve immediately, allowing about 3/4 cup per person.
  From Paul Prudhomme's "Louisiana Kitchen"

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Big Mamou on Pasta
Categories: Cajun Main dish
  Servings:  6

-----------------------------------PASTA-----------------------------------
      6 qt Hot water                         1/4 c  Vegetable oil
      3 T  Salt                            1 1/2 lb Fresh spaghetti (1 lb dry)
-------------------------------SEASONING MIX-------------------------------
      2 t  Dried thyme leaves              1 1/4 t  Ground cayenne pepper
      1 t  White pepper                      3/4 t  Black pepper
    1/2 t  Dried sweet basil leaves
-----------------------------------SAUCE-----------------------------------
      1 lb Unsalted butter plus                4 T  Unsalted butter
      1 c  Onions, chopped very fine           4 ea Med. garlic cloves, peeled
      2 t  Minced garlic                   3 1/4 c  RICH chicken stock (see note
      2 T  Worcestershire sauce                1 T  Tabasco sauce + 1 teaspoon
      2 cn Tomato sauce (16 oz)                2 T  Sugar
      2 c  Green onions,chopped vy fine
---------------------------CHICKEN SEASONING MIX---------------------------
  1 1/2 T  Salt                            1 1/2 t  White pepper
  1 1/2 t  Garlic powder                   1 1/4 t  Ground cayenne pepper
      1 t  Black pepper                        1 t  Cumin (optional)
    1/2 t  Dried sweet basil leaves            2 lb Boneless chicken (see notes)

  NOTE:  To make a Rich Chicken Stock strain the basic stock, then continue
  simmering it until evaporation reduces the liquid by half.  For example,
  if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of
  strained basic stock.
  dark meat, cut into 1/2-inch cubes.
  Directions:
  Place in the hot water, oil and salt in a large pot over high heat; and
  cover and bring to a boil.  When water reaches a rolling boil, add small
  amounts of spaghetti at a time to the pot, breaking up oil patches as you
  drop the spaghetti in.  Return to boiling and cook to al dente stage, do
  not over cook.(To test doneness of spaghetti, cut a strand in half near
  the end of cooking time.  When done, there should be only a speck of white
  in the center, less than one-fourth the diameter of the strand.) Do not
  overcook.  During this cooking time, use a wooden or spaghetti spoon to
  lift spaghetti out of the water by spoonfuls and shake strands back into
  the boiling water.  (It may be an old wives' tale, but this procedure
  seems to enhance the spaghetti's texture.)  Then immediately drain
  spaghetti into a collander; stop cooking process by running cold water
  over strands.  (If you used dry spaghetti, first rinse with hot water to
  wash off starch.)  After the pasta has cooled thoroughly, about 2 to 3
  minutes, pour a liberal amount of vegetable oil in your hands and toss
  spaghetti.  Set aside still in the colander.
      Meanwhile, thoroughly combine the seasoning mix ingredients in a small
  bowl and set aside.
      In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions
  and garlic cloves; saute over medium heat 5 minutes, stirring
  occasionally.  Add the minced garlic and seasoning mix; continue cooking
  over medium heat until onions are dark brown, but not burned, about 8 to
  10 minutes, stirring often.  Add 2-1/2 cups of the stock, the
  Worcestershire and Tabasco; bring to a fast simmer and cook about 8
  minutes, stirring often.  Stir in the tomato sauce and bring mixture to a
  boil.  Then stir in the sugar and 1 cup of the green onions; gently simmer
  uncovered about 40 nminutes, stirring occasionally.
      Heat the serving plates in a 250F oven.
      Combine the ingredients of the chicken seasoning mix in a small bowl;
  mix well.  Sprinkle over the chicken, rubbing it in with your hands.  In a
  large skillet melt 1-1/2 sticks of the butter over medium heat.  Add the
  remaining 1 cup green onions and saute over high heat about 3 minutes.
  Add the chicken and continue cooking 10  minutes, stirring frequently.
  When the tomato sauce has simmered about 40 minutes, stir in the chicken
  mixture and heat through.
      To finish the dish, for each serving melt 2 tablespoons butter in a
  large skillet over medium heat.  Add one-sixth of the cooked spaghetti (a
  bit less than a 2 cup measure); heat spaghetti 1 minute, stirring
  constantly.  Add 1-1/4 cups chicken and sauce and 2 tablespoons of
  remaining stock; heat throughly, stirring frequently.  Remove from heat.
  Roll spaghetti on a large fork and lift onto a heated serving plate.
  Repeat process for remaining servings.
  From Paul Prudhomme's Louisiana Kitchen

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Creamy Baked Chicken Breasts
Categories: Main dish Poultry
  Servings:  8

      4 ea Whole Chicken Breasts               4 ea Swiss Cheese slices, 4"x4"
      1 cn Cream of Chicken Soup, 10 oz      1/4 c  Dry White Wine
      1 c  Herb seasoned stuffing mix        1/4 c  Melted Butter
      1 x  Garlic powder (opt.)                2 T  Parmesan cheese (opt.)

  Arrange split, skinned and boned chicken breasts in a lightly greased 13x9
  inch baking dish. Top with cheese slices. Combine soup and wine; stir
  well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing
  mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder
  and Parmesan cheese. Bake at 350 for 45 to 55 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Barbequed Shrimp and Chicken
Categories: Poultry Main dish Barbeque Shrimp
  Servings:  2

      1 t  Minced Garlic                     1/2 t  Onion Powder
    1/2 t  Ground Cumin                      1/4 c  Melted Butter
    1/2 lb Medium Shrimp                       1 lb Boneless Chicken Breast

  powder, cumin and melted butter.  Marinate shrimp and chicken while
  preparing grill.  String shrimp and chicken onto separate skewers.  Cook
  about 5 inches above hot coals, allowing 5 minutes for shrimp and 10
  minutes for chicken.  Turn once or twice while cooking and baste often
  with remaining marinade.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken with Wine and Herbs
Categories: Poultry Main dish
  Servings:  4

      1 x  Frying Chicken                    1/2 t  Oregano
    1/2 t  Basil                               1 c  Dry White Wine
    1/2 t  Garlic Salt                       1/2 t  Salt
    1/4 t  Pepper

  pieces on all sides.  Pour off excess oil.  Add wine and seasonings.
  Cover and simmer for 30 to 40 minutes or until chicken is tender.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken and Mushroom Casserole
Categories: Poultry Main dish Casserole
  Servings:  6

      4 lb Chicken                            16 oz Bottle Italian Dressing
      6 c  White Wine                          1 lb Fresh Mushrooms
      2 x  Garlic Cloves                       4 cn Chicken Gravy (10 1/2 oz ea)

  Wash and trim mushrooms and cut in half.  In large casserole dish, combine
  chicken, mushrooms, whole garlic cloves, wine and dressing.  Cover and
  marinate in refrigerator overnight.  Remove chicken and mushrooms and
  measure 2 cups of marinade.  Pour remaining marinade into another
  container.  Return chicken and mushrooms to casserole.  Mix 2 cups
  marinade with cans of gravy and pour over chicken.  Bake at 325 degrees
  for 1 1/2 hours.  Serve hot over rice, potatoes or biscuits.
  Note 1:  Remaining marinade can be frozen for later use as marinade for
  barbeque.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sunday Chicken
Categories: Poultry Main dish
  Servings:  6

      2 x  Frying Chickens                     1 cn Cream of Mushroom Soup
      1 pk Wild and Long Grain Rice            1 cn Water
    1/3 c  Dry White Wine                    1/2 c  Instant Rice
      1 pk Dry Onion Soup Mix

  pan; wild rice, instant rice, mushroom soup, water, wine and half the
  onion soup mix.  Arrange chicken pieces on top of rice mixture and
  sprinkle with remaining onion soup mix.  Cover dish tightly with heavy
  foil.  Bake for 2 1/2 hours at 350 degrees.  Do not peek.  When done, you
  may add a little water or wine if rice is too dry.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Kiev
Categories: Poultry Main dish
  Servings:  4

      4 x  Chicken Breasts                     2 x  Eggs, beaten
      2 T  Water                               2 T  Parsley, snipped
    1/2 c  Flour                               2 T  Chopped Green Onions
    1/2 c  Bread Crumbs                      1/4 lb Butter

  thick.  Cut butter into quarters and lay one in center of each chicken
  piece.  Evenly divide onions and parsley between breasts.  Roll each up
  into a log and secure with a toothpick.  Mix eggs and water.  Roll each
  log in flour, then dip in egg and cover with bread crumbs.  Wrap in
  plastic wrap and refrigerate for at least 1 hour or overnight.  Deep fry
  until brown, then bake at 375 degrees for 5 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pollo con Queso en Tortilla
Categories: Mexican Poultry Main dish
  Servings:  8

    1/2 c  Shortening                          2 c  Flour
      1 t  Salt                              3/4 t  Baking Powder
    3/4 c  Water (Approximate)                 4 c  Cooked Chicken, cut up
      1 cn Cream of Chicken Soup               1 c  Dairy Sour Cream
      4 oz Can Green Chilies, chopped        1/2 c  Onion, finely chopped
      2 c  Grated Monterrey Jack Cheese      1/4 c  Sliced Green Onions w/ tops

  mixture resembles fine crumbs.  Stir in water with fork, a little at a
  time, until dough leaves side of bowl and can be handled.  Turn onto
  lightly floured surface and knead until smooth, 10 or 12 times.  Cover and
  let stand about 15 minutes.
  and place in ungreased 11x7x1-1/2 inch baking dish.  Unfold dough.  Spread
  chicken over dough, but not quite to ends.  Heat oven to 400 degrees.  In
  2 quart saucepan mix soup, sour cream, chilies and onion.  Heat over
  medium heat, stirring occasionally, until hot.  Pour over chicken.
  Sprinkle with cheese and green onions.  Fold dough over filling to center
  of dish.  Pinch dough together at ends to seal.  Cut slits in top.  Bake
  until crust is golden brown, 45 to 50 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Broiled Chicken Oregano
Categories: Chicken
  Servings:  4

      4 ea Chicken breast                      1 ea Garlic clove; quartered
      1 x  ----marinade----                  1/3 c  Lemon juice
    1/3 c  Olive oil                           1 x  Salt & pepper to taste
      3 T  Oregano; fresh or 1 tbsp dr         1 x  ----basting ingredients----
      5 T  Butter; melted                    1/3 c  Lemon juice
      3 T  Oregano; fresh or 1 t dried

  Several hours before serving-or the day before, if time allows, rub
  the chicken pieces pieces with the garlic and place them in a deep
  china or earthenware bowl.  Combine marinade ingredients and the
  garlic clove and pour over chicken.  Cover the bowl and refrigerate
  the chicken.  Turn chicken pieces occasionally. When ready to cook,
  preheat the broiler to its highest setting. Arrange the chicken pieces
  on the broiler rack and baste with a little of the melted butter
  mixture.  (Reserve part of the basting mixture to serve over the
  chicken when served.)  Broil the chicken 3-4 inches from the heat for
  5-8 minutes per side, basting often. Chicken is done when juices run
  clear when pierced with a sharp knife.  Remove to serving platter,
  pour reserved basting mixture over the chicken breasts and serve
  immediately. This is also good done on a BBQ.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Cordon Bleu
Categories: Poultry
  Servings:  6

      6 ea Chicken breasts                     6 ea Swiss cheese slices
      6 ea Ham slices                          3 T  Flour
      1 t  Paprika                             6 T  Butter
    1/2 c  Dry white wine                      1 t  Chicken bouillon
      1 T  Corn starch                         1 c  Whipping cream

  Pound chicken breasts if they're too thick.  Place a cheese and ham
  slice on each breast within 1/2 in. of edge.  Fold edges of chicken
  over filling and secure with tooth picks.  Mix flour and paprika and
  coat chicken. Heat butter in skillet and cook chicken until browned on
  all sides.  Add wine and bouillon. Reduce heat to low, cover and
  simmer 30 minutes. Remove tooth picks and transfer breasts to warm
  platter.  Blend cornstarch with cream and whisk slowly into skillet.
  Cook, stirring until thickened and pour over chicken.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Champagne Chicken
Categories: Poultry Main dish
  Servings:  6

      3 ea Chicken breast/boned/skinned        2 T  Olive oil
      2 T  Butter                            1/4 c  Champagne; dry
    1/2 c  Heavy cream                         3 T  Tarragon; fresh (1 t dry)
      1 x  Salt & freshly ground pepper        1 x  ----optional ingredients----
      6 ea Prosciutto slices/paper thin        3 ea Shallots; finely chopped
      1 T  Butter or margarine

  *** See instructions at end if using the optional ingredients. Cut
  chicken into 1/4" wide slices. Melt the butter and olive oil in a
  large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the
  chicken and keep warm. Deglaze the pan with the champagne. Add the
  cream to the pan. Add the tarragon and reduce the sauce for two
  minutes. Put the chicken back into the pan and bring just to a simmer.
  Remove to serving platter. Serve hot with fresh vegetables or over
  rice or pasta. (I serve this over fettucini, or with a side dish of
  Fettucini Alfredo). *** Cut chicken breasts in half only. Place each
  half between sheets of waxed paper and pound with a meat tenderizer
  until about 1/8" thick. Saute shallots in butter until tender. Divide
  shallots equally between the breast halves, spreading evenly over
  each. Place one slice of prosciutto on each breast half, fold in half,
  and secure with toothpicks. Saute about 4 to 5 minutes on each side in
  the butter and olive oil listed in the original ingredients. Chicken
  is done when it springs back when lightly pressed with finger. Follow
  the balance of the instructions listed above for the sauce. Source:
  The original recipe came from "The Martha Culbertson Cook Booklet"
  published by Culbertson Winery. The "additional ingredients"
  modification is my own.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Milanese
Categories: Chicken
  Servings:  4

      4 ea Chicken breast halves; skin       3/4 c  Parmesan; freshly grated
      2 T  Parmesan; freshly grated          3/4 c  Breadcrumbs; fresh white
      1 T  Parsley; minced fresh             1/8 t  Salt
    1/8 t  Pepper; freshly ground              1 ea Egg
    1/2 c  Milk                                2 c  Olive oil
      2 T  Butter; unsalted                    2 T  Lemon juice; fresh
      1 ea Lemon; quartered                    1 x  Parsley springs; fresh

  Flatten chicken breasts between sheets of waxed paper to thickness of
  3/8 inch, using meat mallet or rolling pin.  Mix cheese, breadcrumbs,
  minced parsley, salt and pepper in large bowl.  Whisk egg with milk in
  medium bowl to blend.  Dip chicken into egg, then into breadcrumb
  mixture, coating completely and pressing to adhere.  Shake off excess
  breadcrumbs.  Heat oil in heavy large deep skillet to 375 degrees. Add
  chicken and cook until golden brown and cooked through, about 4
  minutes per side. Using tongs, transfer to paper towels and drain.
  Transfer chicken to platter. Melt butter in small saucepan. Mix in
  lemon juice and pour over chicken.  Garnish with lemon wedges and
  parsley sprigs. *** My notes:  I found that 3/4 cup each parmesan and
  breadcrumbs makes too much coating for 4 chicken breasts, so I reduced
  the amounts to 1/2 cup each- which is still about enough for 6
  breasts. I use Bertolli Extra Light olive oil for frying, and just
  enough to cover the bottom of the skillet.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Crab Stuffed Chicken Breasts
Categories: Poultry Fish Main dish Londontowne
  Servings:  6

      6 ea Chicken breasts                   1/2 c  Onion, chopped
    1/2 c  Celery, chopped                     3 T  Butter
      3 T  White wine, dry                 7 1/2 oz Crabmeat, flaked
    1/2 c  Herb stuffing mix                   2 T  All-purpose flour
    1/2 t  Paprika                             1 ea Hollandaise sauce mix
    3/4 c  Milk                                2 T  White wine, dry
    1/2 c  Swiss cheese, shredded              1 x  Salt
      1 x  Pepper

  Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt
  and pepper. Cook onion and celery in 3T butter until tender. Remove from
  heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture
  among breasts. Roll up and secure. Combine flour, paprika. Coat chicken.
  Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake
  uncovered in 375 degree oven for 1 hour. Transfer to platter.
  Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add
  remaining wine and cheese. Stir until cheese melts. Serve over chicken.
  Mrs. Robert F. Lewis

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Poached Chicken Breasts
Categories: Poultry Main dish Londontowne
  Servings:  1

      1 x  Chicken breasts                     1 x  Lemon juice
      1 x  Butter                              1 x  Salt

  Use as many chicken breasts as you need for dinner. Remove skin & bone,
  cut into 2 parts and place in baking dish. Sprinkle with lemon juice and
  dot with butter. Salt to taste. Cover closely and bake about 15 minutes.
  Do not overcook; pierce with fork to be sure thickest part is done. Use
  pan juices as a sauce.
  Mrs. James Olfson

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Pie
Categories: Poultry Main dish Londontowne
  Servings:  6

      4 c  Cooked chicken                      2 t  Salt
      1 c  Celery, finely chopped              4 ea Eggs, slightly beaten
      1 c  Soft bread crumbs                   2 c  Chicken broth
      2 T  Parsley, minced

  Cut chicken into rather large pieces. Alternate layers of chicken, celery,
  crumbs, and parsley in a greased casserole. Add salt and eggs to the
  chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in
  pan of hot water in moderate oven, about 350 degrees, for 1 hour or until
  mixture does not adhere to knife blade. Cover with Drop Biscuits

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken and Beef
Categories: Poultry Main dish Londontowne
  Servings:  4

      4 ea Chicken breasts                   1/2 c  Sour cream
    1/4 lb Chipped beef                        3 T  Bacon, chopped
      1 cn Cream of mushroom soup              1 x  Paprika

  Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking
  dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup
  and sour cream and spread over top. Dot with bacon and sprinkle with
  paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours.
  Mrs. Bernard Mahon

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken in a Pot
Categories: Poultry Main dish Londontowne
  Servings:  8

      2 ea Chickens, frying, quartered       1/2 c  Olive oil
      1 ea Onion, lg, minced                   1 ea Clove garlic, minced
      1 t  Salt                              3/4 t  Pepper
      1 ea Tomato, med, chopped              1/2 c  White wine, dry

  In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil
  until golden brown. Add onion, garlic, salt and pepper. Cover and simmer
  for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes),
  and wine and simmer for 30 minutes longer or until chicken is tender.
  Mrs. William C. Edmonston

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Russian Chicken
Categories: Poultry Main dish Londontowne
  Servings:  1

      1 x  Chicken breasts/other parts         1 ea Dry onion soup mix
      8 oz Russian salad dressing              8 oz Apricot preserves

  Place chicken parts as needed in glass baking dish. Combine dressing,
  preserves, and dry onion soup mix, and spoon over chicken. Bake at 350
  degrees for 1-1/2 hours.
  Mrs. Robert F. Lewis

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Mediterranean Chicken
Categories: Poultry Main dish Londontowne
  Servings:  4

  2 1/2 lb Chicken, cut up                   1/2 t  Oregano
    1/2 c  Fine dry bread crumbs             1/2 t  Thyme
    1/2 c  Parmesan cheese, grated           1/4    epper
      2 t  Parsley flakes                    1/4 c  Melted butter
      1 t  Salt

  Snip skin off chicken. Combine all remaining ingredients except butter.
  Dip chicken in butter, then coat evenly with crumb mixture. Arrange
  chicken so pieces don't touch in large, shallow, buttered baking dish.
  Bake in moderate (350 degree) oven until chicken is tender, about 1 hour.
  Trim with parsley.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Williamsburg Chicken, as served at London Town Publik House
Categories: Poultry Main dish Londontowne
  Servings: 10

      1 ea Envelope unflavored gelatin         2 c  Celery, diced
      4 c  Chicken, cooked, diced            1/2 c  Stuffed olives, sliced
      1 c  Canned peas, drained                2 T  Lemon juice
  1 1/2 c  Mayonnaise                          1 x  Salt & pepper to taste
    1/3 c  Pecans, chopped                   1/4 t  Leaf thyme
      2 ea Eggs, hard cooked, chopped      1 1/2 c  Chicken broth
      1 x  Green grapes for garnish            1 x  Oil

  Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken
  broth. Place over low heat and stir until it dissolves. Cool and stir in
  lemon juice, salt, pepper and thyme. ix well into the broth and
  mayonnaise. Add all other ingredients (except grapes) and pour into pan.
  Place in refrigerator overnight or for several hours until set. Decorate
  with halved grapes and serve over salad greens.
  Mrs. Harold Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken or Turkey Casserole
Categories: Poultry Main dish Londontowne
  Servings:  1

      1 x  Cubed chicken or turkey             2 c  Pepperidge Farm Snd Stuffing
      1 ea String beans, french cut        2 1/2 T  Blanched slivered almonds
      1 cn Cream of mushroom soup            1/2 c  Milk
      2 T  Butter, melted                  1 1/2 c  ravy or 1 can condensed crea

  Use as much sliced or cubed chicken or turkey as desired. Partially cook
  frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green
  beans, and almonds in layers in greased, shallow casserole. Pour over all
  milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter.
  Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or
  until hot and bubbly.
  Mrs. Bernard Mahon

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