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Recipe Number 1             Crock pot Chicken Stroganoff

From: Quilts"R"Fun               Servings: 4-6

Ingredients:

Directions:

·         4 boneless/skinless chicken breasts (frozen)

Put chicken in the bottom of crock pot.
Mix other ingredients together and pour over the top of chicken.
Cook for 6-8 hours until chicken is done.

 

1 envelope dry onion soup mix

16 oz container sour cream

1 can cream of mushroom or cream of chicken soup

1 4 oz can mushroom stems and pieces drained (optional)

 

Recipe Number 2           PDQ Chicken a la King

From: Quilts"R"Fun                             Servings: 4-6

Ingredients:

Directions:

·          2 Tablespoons margarine

Sauté onion and bell pepper in margarine.
Add all other ingredients together and stir until desired thickness is reached.

Serve over white rice or toast.
When I serve with rice I mix it all together and the recipe goes further.

 

·          4 oz. can sliced mushrooms

·          1 small diced green bell pepper

·         1 small diced onion 

·         1/4 cup flour 

·          2 cups low fat milk

·          2 1/2-3 cups of cooked chicken cut into bite-size pieces (I use canned sometimes)

·          1/2 cup finely chopped pimentos, well drained

·          salt and pepper to taste

 

Recipe Number 3             Chicken Curry Casserole

From: AZHeart2Heart                   Servings: 6-8

Ingredients:

Directions:

·         2 1/2 cups cooked chicken, diced 

Preheat oven to 350 degrees, spray casserole dish with "Pam".

Toss together the chicken, broccoli and stuffing mix. Combine the chicken soup, milk, mayonnaise, lemon juice and curry powder. Mix lightly into the chicken mixture. Spoon into prepared baking dish, top with bread crumbs. Bake 30 minutes then top with grated cheese and bake an additional 15 minutes.

Serve with a tossed salad and hot crusty bread!

 

·          1 10 ounce package frozen broccoli florets, thawed

·         3/4 cup herb-flavored stuffing mix 

·         1 can Cream of Chicken soup 

·         1 can condensed milk 

·          1/2 cup mayonnaise (don't use Miracle Whip)

·          1 teaspoon lemon juice

·         1 teaspoon curry powder 

·          1 cup Italian bread crumbs

·          1 cup grated cheddar cheese

 

Recipe Number 4              Grilled Chicken Breasts 

From:  AZHeart2Heart                                   Servings: 

Ingredients:

Directions:

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 I love to marinate my boneless, skinless chicken breasts in Italian salad dressing over night and then grill them the next day. The meat stays juicy and the outside gets crispy. YUM! This is also good for small pork tenderloins.

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Recipe Number 5            5 Ingredient Chicken 

From:  PeggyinMaine                                  Servings: 

Ingredients:

Directions:

·          Chicken

Chicken (your choice of boneless breasts cut up, or legs & thighs) I use boneless and cut them into chunks
brown and throw with reckless abandon into the crock pot
Add: Chopped Onion & green pepper
Canned tomatoes
or just a couple cans of stewed tomatoes.
rinse the cans with wine (your choice what kind)
and add to crock
Add about a tsp of dried herbs (rosemary or basil)
let it cook all day.

·          Onion, chopped

·          green pepper, chopped

·          canned tomatoes

·          wine

·          dried herbs

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Recipe Number 6                  International Chicken 

From:  Celine1                                  Servings: 

Ingredients:

Directions:

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 First roll the chicken in flour and 1 TBSP. of curry powder. Then to crock pot add 1/2 cup of raisins and two diced garlic cloves.

This is called "International Chicken". It's very good and serve it over rice with the juice from the crock pot. Enjoy!

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Recipe Number 7                Like “Santa Fe’ Chicken”

From:  Quilts"R"Fun                            

Ingredients:

Directions:

·          chicken breasts - grilled

This recipe is a mock-up from something that I had at the Santa Fe' restaurant. On their menu it's called Santa Fe' Chicken. I liked it so well that I tried to make it and it turned out great! Can you tell that I was picking at my food? LOL. This was served with a loaded baked potato and steamed vegetables and those yummy yeast rolls!

*Place cooked chicken breasts on individual plates for serving.
*Spoon on some of the onion/mushrooms onto the top of each chicken breast.
*Place slices/peices of bacon across the top of each serving.
*Add a few slices of the pepper jack cheese top off each serving.
*Place each plate in the microwave just long enough to melt the cheese (or if your plates can be put in the regular oven, that may be quicker if you have several)

This tastes so scrumptious, so make sure that your family has an appetite when you fix it. They won't leave the table hungry! If they do, it's their own fault. ;D

·          onion - diced

·          can of mushroom slices/pieces – sauté together with onion

·          bacon strips or crumbled - cooked (I fix them in the microwave on paper towels)

·          pepper jack cheese - sliced

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Recipe Number 8                   Chicken Curry

From:  KeepYouInStitches

Ingredients:

Directions:

·          2 cups fresh coconut grated OR canned coconut (my friend uses Thai lite coconut milk, but I couldn't find it)

Heat but do not scald the milk. Add the coconut. Let stand for 2 hours in a cool place. Melt butter and sauté onion until light brown. Add gingerroot, garlic, curry powder, and flour. Strain and add the coconut.

To the cooled strained milk, add the 1 cup milk or chicken stock. Cook and stir the sauce until it is hot and thickened. Correct the seasoning.

Have the rice cooked and ready. Have it rather dry and flaky. The ceremony of serving this dish is part of its charm. In Java one refers to it by the separate dishes, as a "One boy curry" or a "Twenty-two boy curry," each "boy" representing one dish. Pass the rice first. Spread it generously over your plate, forming a base or a "table." Pass the sauce next. Top with any or all of the “Boys.”

This makes an extremely mild curry. I used the grocery store curry and found it very "tame." I have found a place at www.penzeys.com that has several different varieties and "temperatures" of curry, so am anxious to try them. I found the prep for the "boys" took quite a while...so start early in the day!

·          4 cups milk OR coconut milk

·          1 tablespoon butter

·          1/2 cup finely chopped onion

·          Chopped gingerroot, a 2-inch length

·          1 clove garlic, chopped

·          1 1/2 tablespoons curry powder

·          2 - 3 tablespoons flour

·          1 cup milk or chicken stock

·          3 cups cooked diced chicken, shrimp, fish, veal, sweetbreads, mushrooms, etc., either alone or in combination

·          2 cups steamed rice

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·          “Boys”

·          onion rings

·         chopped fried bacon

·         peanuts (I roasted mine)

·         toasted almonds

·         grated coconut if you omit it from the sauce

·         relish

·         sliced green onions

·         chutney

·         raisins

·         preserved ginger

·         kumquats

·         fried bananas or green plantains

·         mixed pickles

·         sliced bananas

 

 

Recipe Number 9                   Chicken Casserole

From:  AZHeart2Heart

Ingredients:

Directions:

·         2 1/2 cups cooked chicken, shredded

Toss together the chicken, broccoli and stuffing mix. Combine the chicken soup, evaporated milk, mayonnaise, lemon juice and curry powder; blend until smooth. Mix lightly into the chicken mixture. Spoon into a casserole dish (I spray it with "Pam"), top with bread crumbs. Bake at 350 for 30 minutes, then top with cheese and bake for 15 minutes more.

Serve with a tossed salad and hot rolls.

·         1 10 ounce package frozen broccoli florets

·         1 1/2 cups herb-flavored stuffing mix

·         1 can Cream of chicken soup

·         1 can evaporated milk

·         1/2 cup mayonnaise

·         1 teaspoon lemon juice

·         2 teaspoons curry powder

·         1 cup Italian bread crumbs

·         1 to 2 cups grated cheddar cheese

 

Recipe Number 10                   Chicken Diable

From:  JudyOR

Ingredients:

Directions:

·         1 frying chicken cut up, or I just use either 4 breasts or 6 thighs, skinless

Set oven to 375 degrees

Melt butter or margarine in a shallow baking pan or a large frying pan that can go into the oven. Add in everything but the chicken, whisking to mix if necessary over low to medium heat. When bubbly, roll the chicken pieces in the mixture to coat both sides and arrange in a single layer in the sauce in the pan. Bake in the oven at 375 degrees for 25 to 30 minutes. (For chicken parts with bones, you'd probably need to leave it in about 45 minutes.) Serve over rice and with a deep green veggie (looks nice!) or a tossed salad.

·         4 T. butter or margarine

·         1/2 cup honey

·         1/4 cup prepared mustard (plain old French's yellow mustard)

·         1/2 to 1 t. salt

·         1 t. curry powder (more if you really like it)

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Recipe Number  11                  Pot Pie

From: KeepYouInStitches                  Serves:  6-8

Ingredients:

Directions:

·         Crust

Oops! I didn't think to post my pot pie recipe after Christmas for all those turkey leftovers. IF you happened to put the leftover turkey in the freezer, or if you've got some leftover chicken or beef, here's a great recipe. Allow plenty of time the first time you do this - I'm certain it took a good 4 hours of my time the first time!! :o

Prepare your crust first and refrigerate it for a couple of hours or overnight:

CRUST:

Spoon flour and salt into bowl. Cut shortening and butter into 4 or 5 pieces and drop into bowl. Cut into flour until particles are the size of small peas. Add water, a tablespoon at a time, until all particles are moistened. Use only enough water to make pastry form a ball. Watch dough closely as overmixing will result in a tough crust. Chill for at least 15 minutes. For individual pot pies, divided dough into about 6 segments; then half these.

FILLING:

Meat: Prepare ahead of time by broiling, baking, boiling, sautéing, etc. Cut into large bite-size chunks.

ASSEMBLE:
Preheat oven to 400 degrees. Steam the potatoes, carrots, celery, and onion for five minutes in a steamer or a saucepan with a small amount of water in the bottom. Add the frozen mixed vegetables and continue to steam for 10 to 12 minutes or until potatoes are tender.

In a separate large saucepan, melt the butter over medium heat, add flour and whisk together until smooth. Add broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or so until thick, then reduce the heat to low. Add the meat to the sauce. Season to taste. Add the steamed vegetables and simmer over medium /low heat for 4 to 5 minutes.

As the filling simmers, roll out a small amount of the dough on a floured surface...large enough to cover the bottom of each dish. Spoon the filling into each casserole dish. Roll out more dough to cover each dish, cut a steam hole in this top crust with a decorative cutter if you have one (I use a donut hole cutter). Moisten rim of dough in dish and put top layer of dough over filling. Trim edge of dough and crimp with fork. Bake the pies on a cookie sheet for 30 to 45 minutes or until top crust is light brown.

I purchased four little individual pie pans. They were in one package and are the non-stick type. The bottom crusts browns wonderfully in these. I found them at Wal-Mart but have been unable to located more. I use the little foil pans for the remainder of the recipe. You can make the whole kit-n-kaboodle...freeze the extras baked or not. Then you have a 30 minute meal waiting on you.

·         2 1/4 cup flour

·         1 teaspoon salt

·         1/2 cup chilled shortening

·         2 tablespoons chilled butter

·         5-6 tablespoons cold water (I've ALWAYs had to add more water than this!)

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·         Filling

·         1 package frozen mixed vegetables

·         1/2 cup chopped onion

·         1 potato, peeled and cubed

·         1/4 cup carrots, sliced or cubed

·         1/2 cup chopped celery

·         2 cups cooked, bite-size cubed meat

·         4 tablespoons butter

·         5 tablespoons flour

·         2 1/2 cups broth - chicken or beef depending on meat used

·         4 2/3 cup milk

·         1/2 teaspoon salt

·         pepper to taste

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