My Chicken recipes.

African Chicken Wings.


You need for the wings:



                                               
About 20 to 24 chicken wings tips should be removed..
4 garlic gloves.
2 shallots.
1 1/2 teaspoon salt.
1 table spoon Chinese spices.
2 teaspoons paprika powder.
1 teaspoon rosemary.
1/2 teaspoon cayenne pepper.
2 tablespoons vegetable oil.



You need for the sauce:

1/3 cup spoon smooth peanut butter.

1/4 cup canned cream of coconut which should be stirred well.
2 garlic cloves chopped fine.
1/4 cup of water.
1/4 cup red sweet pepper chopped fine.
1/8 teaspoon hot red pepper flakes. If you like hot you can increase this to taste.
I teaspoon soy sauce.
Coriander sprigs

Prepare the wings.
Mince and mash the garlic with the shallots and salt to a paste.
In a large bowl stir the paste together with the Chinese spices, paprika, rosemary,
cayenne pepper and the oil and mix well.
Add the chicken wings and toss and stir them until they are completely covered
with the marinade.
Cover the chicken and let marinate for about 4 hours in your refrigerator.
Arrange the chicken wings, skin side up on the rack of a foiled lined oven pan.
Bake them in the upper side of the preheated oven at 220 degrees Celsius
which is about 425 degrees Fahrenheit for 20 to 30 min until they are golden brown.

Prepare the sauce.
In a blender mix together the peanut butter, cream of coconut, cloves, water,
sweet pepper, hot red pepper flakes, and the soy sauce until the mixture is smooth.
you can add a bit of salt to taste.

The presentation.
Transfer the sauce to a serving bowl set on a platter.
arrange the chicken wings around the bowl and garnish the platter with coriander.


Greek Lemon Chicken

You need for Marinade

1 c. fruity white wine
1/4 c. olive oil
1/4 c. fresh lemon juice
1 tsp. lemon peel, freshly grated
1 tsp. salt
1 tsp. freshly ground black pepper
3 cloves garlic, crushed 

You need for Chicken. 

6 whole lg. chicken breasts, boned and skinned.
3 tbsp. olive oil.
2 tbsp. butter.
2 tbsp. all-purpose flour.
1/2 tsp. salt.
2 tsp. prepared mustard.
1 c. milk.
2 egg yolks.
Freshly grated peel of 1 lemon.
1 tsp. fresh lemon juice.
1 tsp. dried dill weed.
1/4 c. fresh parsley, minced.
1 c. sour cream.
1/4 c. butter, melted.
1/2 c. feta cheese, crumbled.
1 lb. angel hair pasta, cooked al dente and kept warm.
1/2 c. muenster cheese, shredded.

Marinade Chicken first.

In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place
in shallow casserole or in plastic Ziploc bags, and cover with marinade.
Refrigerate for up to 12 hours.
Discard marinade.

Prepare the Chicken.

Heat oil in skillet and sauté chicken until tender.
Slice chicken and set aside.

In saucepan, melt 2 tablespoons butter; blend in flour and salt to create a roux.
Add mustard and slowly add milk, stirring constantly until thick and smooth.
In small bowl, mix egg yolk, lemon peel and lemon juice together.
Whisk a small amount of roux into egg mixture.
Then whisk egg mixture into roux and bring to a gentle boil.
Remove from heat and add dill and parsley.
When parsley wilts, stir in sour cream.
Add 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well.
Place in greased 9" x 13" casserole and top with sliced chicken.
Add remaining sauce and cheese. Broil until cheese is golden.
Serves 6 to 8.

Oriental Chicken Tenders You need: 1 c. soy sauce 1/3 c. sugar 4 tsp. vegetable oil 1 1/2 tsp. ground ginger 1 tsp. five spice powder 2 bunches green onion 16 chicken tenders (approx. 2 lbs.) Prepare: Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade. Another variation of the same recipe: Curried Peanut Chicken You need: 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 Prepare: 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.

Buffalo Wing Style chicken wings You need: 2 1/2 lb. (12-15) chicken wings 1/4 c. Durkee red hot sauce 1 stick (1/2 c.) melted butter or margarine Celery sticks Blue cheese dip Prepare: Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.                    Crispy Cashew Chicken (MADE IN MY NEW WOK) You need: 2 egg whites 1 1/4 c. finely chopped cashew nuts 2 whole chicken breasts, skinned, boned and thinly sliced 2 c. peanut or vegetable oil 1/4 c. cornstarch 1 tsp. sugar 2 tsp. salt 1 1/2 tbsp. dry sherry. Prepare: In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers. Curried Chicken balls. You need: 2 (3 oz.) pkg. cream cheese, softened 2 tbsp. orange marmalade 2 tsp. curry powder 3/4 tsp. salt 1/4 tsp. pepper 3 c. finely minced cooked chicken 3 tbsp. minced green onion 3 tbsp. minced celery 1 c. finely chopped almonds, toasted Prepare: In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.  Hidden Valley Drummies.  You need: 20 chicken drummies Good 1/4 c. butter, melted 1 tbsp. hot pepper sauce 2 tbsp. vinegar 2 pkgs. Hidden Valley dressing mix Paprika powder Celery sticks Prepare: Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip. Marinated Chicken wings: You need: 2 doz. chicken wings 5 oz. bottle soy sauce 2 tbsp. brown sugar 1 tsp. mustard 1/2 tsp. garlic powder Prepare: Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10. COMMENT: . May be frozen in marinade. Bake after defrosting Golden Chicken nuggets: You need: 4 whole chicken breasts, skinned & deboned 1/2 c. unseasoned fine bread crumbs 1/4 c. grated Parmesan cheese 1 tsp. salt 1 tsp. thyme (or 1/4 tsp. powdered thyme) 1 tsp. basil 1/2 c. butter, melted Prepare: Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10. Sweet and Sour Chicken Wings. You need: 2 1/2 lb. chicken wings with tips removed 1/3 c. Crisco 1/3 c. vinegar 1/2 c. firmly packed dark  brown sugar 1 (12 oz.) can unsweetened pineapple juice 3/4 c. catsup 1 tbsp. soy sauce 1 tsp. prepared mustard 1/8 tsp. salt (optional) Prepare: Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally. Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 for minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings. Chicken Wings in Soy Sauce. You need: 24 chicken wings 1 c. soy sauce 3/4 c. chopped green onions with tops 1/3 c. sugar 4 tsp. salad oil 1 clove garlic, crushed 1 1/2 tsp. ground ginger Prepare: Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake at 350- degree for 15 minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven. Buffalo style Chicken Wings. You need: 2 1/2 lb. (12-15) chicken wings 1/4 c. Durkee red hot sauce 1 stick (1/2 c.) melted butter or margarine Celery sticks Blue cheese dip Prepare: Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip. Curried Chicken Balls. You need: 2 (3 oz.) pkg. cream cheese, softened 2 tbsp. orange marmalade 2 tsp. curry powder 3/4 tsp. salt 1/4 tsp. pepper 3 c. finely minced cooked chicken 3 tbsp. minced green onion 3 tbsp. minced celery 1 c. finely chopped almonds, toasted Prepare: In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls. Roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers. Light Chicken salad. You need: 3/4 c. light mayonnaise 1/2 tsp. ginger 1/2 tsp. salt 3 c. cooked chicken 1 1/2 c. red seedless grapes 1 c. sliced celery 1/3 c. sliced green onion 1/2 c. broken walnuts Prepare: Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf. Hot Chicken Salad. You need: 1 1/2 c. cooked chicken, diced 1 c. diced celery 3 diced boiled eggs 1/2 tsp. salt 1 sm. jar pimentos 2 tbsp. chopped green onions 1 1/2 c. bread crumbs 1/2 c. slivered almonds 3 tbsp. lemon juice 3/4 c. mayonnaise 1 can cream of chicken soup 1 stick oleo Prepare: Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown. Chicken and Almond Salad. You need: 1 1/2 c. cooked chicken 3/4 c. diced celery 1 1/2 tbsp. lemon juice 1/2 c. seedless white grapes 1/2 c. almonds 1/2 tsp. mustard 3/4 tsp. salt 1/16 tsp. pepper 1/8 c. light cream 1 hard boiled egg, sliced 1/2 c. mayonnaise Prepare: Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients. Delicious! Chicken Salad. You need: 1 can chicken, chopped (or 5 oz. cooked chicken) 1/2 c. chopped celery 1/3 c. chopped sweet pickle 1 boiled egg, chopped 1/2 c. salad dressing Mix and serve. Chicken Salad Supreme. You need: 2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked chicken) 4 tbsp. salad oil 4 tbsp. orange juice 4 tbsp. vinegar 2 tsp. salt 3 c. mandarin oranges 2 c. pineapple chunks 3 c. green grapes Slivered almonds 3 c. diced celery 2 1/2 c. raw rice 1 qt. mayonnaise Prepare: Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Add to nuts and celery the next day. Add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well. Add to chicken mixture. Add mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread. Chicken soup with tiny Meatballs. You need: 2 lb. stewing chicken 4 c. water 2 1/2 tsp. basil 1/2 lb. sm. onions 1 bay leaf 1 clove garlic 5 carrots, sliced Parsley and celery leaves Prepare Chicken Soup: Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes. You need for Tiny Meatballs: 1 c. finely minced beef 1 egg 1 slice crumbly white bread 1/2 tsp. salt Freshly ground black pepper Prepare Tiny Meatballs: Mix beef with egg, bread, salt and pepper. Form into small meatballs. Complete the Soup: Add meatballs to the soup and simmer for 35 minutes. Meanwhile, skim and de-bone the chicken. Garnish the soup with chicken and serve. Chicken Tortellini Soup. You need: 2 carrots 1 onion 1 pkg. boneless chicken breasts, cut into bite-size pieces

2 garlic cloves 3 cans cream of chicken soup 6 c. water 1 tsp. oregano 1 tsp. basil 1 bag cheese tortellini 2 boxes frozen broccoli Prepare: Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread. Seasoning Mix for Chicken. You need: 2 1/2 tsp. salt 1 1/2 tsp. paprika 1 tsp. onion powder 3/4 tsp. savory 1/4 tsp. coriander 3/4 tsp. garlic powder 1/2 tsp. black pepper 1/2 tsp. thyme 1/2 tsp. basil, dried crushed sweet Prepare: Mix all ingredients well. Makes 2 tablespoons plus 2 teaspoons. Marinade for Chicken. You need: 1/2 c. shoyu 1/4 c. water 1/3 c. salad oil 2 tbsp. dried minced onion 2 tbsp. sesame seeds 1 tbsp. sugar 1 tsp. ground ginger 1/8 tsp. dried red pepper 3/4 tsp. garlic powder Prepare: Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350-degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. Place marinade in a Ziploc bag with chicken parts. This makes turning easier. Chinese Chicken Salad Dressing. You need: 2 tsp. sesame oil 2 tbsp. sesame seeds, roasted 2 tbsp. sugar 2 tbsp. mayonnaise 2 tbsp. lemon juice 2 tbsp. oil 2 tbsp. shoyu Prepare: Combine all ingredients and mix well. Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it. For the salad, prepare a green salad, with shredded cooked chicken. Sprinkle top with dry chow mein noodles. Chicken Casserole. You need: 6 chicken breasts 2 onions 8 c. water (approximately) 3/4 loaf bread Celery Poultry seasoning 2 tbsp. melted butter 1 can cream of mushroom soup 1 can cream of chicken soup Sharp cheese, sliced Prepare: Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with white cheddar cheese sliced all over the top. Bake until done. Chicken Divan. You need: 3 or 4 deboned chicken breasts 2 cans cream of chicken soup 1 tsp. lemon juice 1 c. sharp American cheese, shredded 2 (10 oz.) pkgs. frozen broccoli 1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter 1 c. mayonnaise Prepare: Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve. Chicken Divan 2. You need: 1 lb. cooked chicken, no bones 1/2 lb. cooked chopped broccoli 1 c. shredded extra sharp cheddar cheese 1 can cream of mushroom soup 1 c. croutons Prepare: Preheat oven to 350 degrees. Mix chicken (bite-size pieces), broccoli, cheese and soup together. Pour into 8 x 11 inch casserole dish. Place croutons on top. Bake at 350 degrees for 1/2 hour or until hot. Serves 6. Chicken pot Pie. You need: 3 lb. chicken 1 can French onion soup 1 lg. carrot 1 lg. celery Flour to thicken gravy Water 1 double crust Prepare: Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, (1 1/2 to 2 hours). Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes. Chicken with Rice. You need: 3 to 3 1/2 lbs. chicken, cut into serving pieces 1/4 c. butter or margarine 1 1/2 c. instant rice 1 (10 1/2 oz.) can condensed cream of chicken soup 1 c. water 1 tsp. instant chicken bouillon crystals or 1 chicken bouillon cube Prepare: Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 of mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings. Chicken Tikka. You need: 5/8 c. yogurt 4 crushed garlic cloves 1 1/2 inch fresh ginger, peeled & chopped 1 sm. onion, grated 1 1/2 tsp. chili powder 1 tbsp. ground coriander 1 tsp. salt 4 chicken breasts, skinned & boned 1 lg. onion, thinly sliced into rings 2 lg. tomatoes, sliced 2 tbsp. coriander leaves Prepare: Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through. Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings. Honey Spiced Cajun Chicken. You need: 10 oz. pounded chicken breast Cooked linguini 3 sliced mushrooms 1 diced tomato 2 tbsp. mustard 4 tbsp. honey 3 oz. cream Prepare: Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5 minutes at medium heat. toss in linguini. Serves 2. Italian Chicken. You need. 1/2 c. vegetable oil 1 green pepper 1/2 tsp. pepper 1/2 tsp. garlic salt Sliced onion 1 lg. jar spaghetti sauce Chicken (boneless) breasts, quartered Prepare: Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken and brown in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover and simmer for about 1 hour. Serve with spaghetti. Lemon and Parsley Chicken Breast.   You need: 2 whole chicken breasts, boned & skinned 1/3 c. white wine 1/3 c. lemon juice 2 cloves fresh minced garlic 3 tbsp. breadcrumbs 2 tbsp. olive oil 1/4 c. parsley, fresh   Prepare: In a measuring cup, combine wine, lemon juice and garlic. Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs. Heat olive oil in a large skillet and brown chicken, 5 minutes on each side. Stir wine mixture and pour over chicken in skillet.   Sprinkle parsley on and let simmer 5 minutes. Serve with pan juices.       Mary's Chicken Dish.  You need:   6 pieces boneless breast of chicken 4 tbsp. olive oil 2 tbsp. butter 1 clove garlic Breadcrumbs 2 eggs 1 bouillon cube 1 can chicken broth 6 slices of Mozzarella cheese   Prepare: Dip boneless, skinless chicken breast in breadcrumbs and eggs. In a large skillet, heat olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil doesn't burn. When oil is hot, brown chicken on both sides in oil, increase heat so chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer until hot. Add Mozzarella cheese to top chicken.     No Peek Skillet Chicken.   You need:   2 tbsp. olive or vegetable oil 2 1/2 to 3 lb. chicken, cut into serving pieces 1 (14 oz.) can whole tomatoes, peeled, undrained 1 (4 1/2 oz.) jar sliced mushrooms, drained 1 garlic clove, minced 1 env. Lipton Recipe Secrets onion soup mix Hot cooked noodles   Prepare: In a 12 inch skillet, heat oil and brown the chicken; drain. Stir in tomatoes, mushrooms and garlic combined with soup mix. Simmer covered for 45 minutes or until chicken is tender. Serve, if desired, over hot noodles. *Lipton Recipe Secrets beef mushroom soup mix would be a delicious substitute in this recipe.     Quick Chicken. You need: 1 can cream of mushroom soup 1 can cream of chicken soup 1 c. milk 5 lbs. cut up cooked chicken 1 pt. sour cream 1 pkg. Pepperidge Farm stuffing mix   Prepare: Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.     Sweet and Sour Chicken.  You need:   1 frying chicken, cut up 1 tbsp. melted butter Dash of salt, pepper, ginger 3 celery stalks   1 can pineapple (chunk) 2 tbsp. brown sugar 3 tbsp. water 1 1/2 tbsp. soy sauce 1 tbsp. vinegar 1 tbsp. cornstarch 1 red pepper (optional)   Prepare: Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken.   Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple chunks and pepper.       Chicken Cacciatore.    You need: 1 pkg. chicken 1/4 c. butter 1/2 c. sherry 15 oz. can stewed tomato bits 1 (6 oz.) can mushrooms 1 pkg. Italian dressing mix 1/4 c. chopped green pepper 1 tsp. Italian seasoning Garlic powder, to taste Bay Leaf   Prepare: Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix, green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over rice.     Sunday Fried Chicken.  You need: 1 whole chicken or any combo of   chicken pieces 1 to 2 c. of flour for coating Salt and pepper to taste 4 tbsp. butter 4 tbsp. Crisco 2 beaten eggs   Prepare:    Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter.   Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible.   Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned.   Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken that you have arranged on a platter.     Honey Baked Chicken.  You need:   3 or 4 lbs. chicken, cut up 1/2 c. margarine, melted 1/2 c. honey 1 tsp. salt 1/4 c. prep. mustard 1 tsp. curry   Prepare: Pour ingredients over chicken. Bake at 350 degrees for 1 1/4 hours. Basting every 15 minutes.     Baked Chicken.  You need: 1/2 c. ketchup 1/2 c. mayonnaise 3 tbsp. minced onion Bread crumbs or crushed corn flakes 2 to 2 1/2 cut up chicken   Prepare: Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on greased pan or roll lined pan.   Bake at 375 degrees for 40 to 45 minutes.       Baked Chicken Breasts.  You need: 8 chicken breast halves, skinned 8 slices Swiss cheese 1 can cream of chicken soup 1/3 c. white wine 1 c. Pepperidge herb stuffing mix 1/4 tsp. melted butter or margarine   Prepare: Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken.   Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.     Sicilian Chicken.  You need:   1 tbsp. plus 1 tbsp. saffron ace 1 lg. onion, sliced 1 lg. green pepper, sliced 1/2 c. fresh mushberries, sliced 1 1/2 lbs. boneless chicken cubed 18 oz. can tomato sauce 16 oz. tomatoes, chopped drained 1 tsp. Worcestershire sauce 1 tsp. oregano 1/2 tsp. basil 1/4 tsp. garlic powder Lite salt and pepper to taste   Prepare: Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone.   Add remaining ingredients.   Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings   Roast Chicken with Almonds.  You need:   10 chicken breast halves Salt and pepper 1 (5 1/2 oz.) pkg. slivered almonds 1 (10 1/2 oz.) can cream of mushroom soup 1 (10 1/2 oz.) can cream of chicken soup 1/4 to 1/2 c. dry white wine, or water or other liquid Parmesan cheese   Prepare: Spread chicken in very lightly greased baking dish. Cover with 2/3 of the almonds. Mix soups with wine. Pour over chicken and almonds. Sprinkle Parmesan cheese on top and then sprinkle remaining almonds over. Bake at 350 degrees for 2 hours uncovered. Serves 8 to 10.     Waldorf Chicken.  You need:   6 chicken breasts, boned and skinned 1 c. unsweetened apple juice 1/4 tsp. ground ginger 1 tbsp. cornstarch 2 c. unpared red apples, chopped 2 stalks celery, sliced 3 tbsp. raisins 1 tbsp. sliced green onion 1 tbsp. lemon juice 1/4 tsp. salt, opt.   Prepare: Place chicken, 1/2 cup apple juice, and lemon juice, salt and pepper in non stick skillet.   Heat to boiling, cover and simmer for 20 minutes or until chicken is tender and done.   Remove chicken. Mix remaining apple juice and cornstarch, stirring constantly. Add remaining ingredients. Arrange chicken on plate. Top with sauce.