cut up chicken
1 small can of concentrated frozen orange juice
bread crumbs
margarine
salt
pepper
garlic
paprika
Melt margarine with orange juice in frying pan. Mix bread crumbs with seasoning. Roll chicken pieces in bread crumbs, then place into orange
juice mixture. Bake for about 1 hour.
1/2 cup olive oil
cut up chicken, approximately 3 lbs.
1 can tomatoes (1 lb)
1 can tomato sauce (8 oz.)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery seed
1 tsp. oregano
2 bay leaves
1/2 cup dry white wine
Heat oil in deep skillet. Brown chicken in it. Remove chicken and keep hot. Cook garlic and onions in oil until tender. Add all other
ingredients except the wine and blend. Cook for 5 minutes. Return the chicken to skillet. Cover and simmer for 45 minutes. Add wine and cook uncovered
for about 15 minutes. Skim th eexcess fat from sauce and remove the bay leaves. Pour over the chicken on a platter. Serve with spaghetti or other noodles.
1 jar Russian dressing
1 jar marmalade
1 can tomato soup
1 tomato soup can water
2 chickens
Mix ingredients. Pour over chicken. Bake at 350 for 1 hour. Baste often.
chicken cutlets
corn flake crumbs (or bread crumbs)
season salt
minced garlic
onion powder
oil
Mix crumbs with all seasoning. Dip cutlets in oil and then in crumb mixture. Bake at 350 until well browned.
2 carrots
2 celery stalks
1/2 cup oil
1 onion
1-1/2 cups flour
1-1/2 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
Sift together flour, salt, paprika and pepper. In blender, mix carrots, celery, oil and onion. Pour into dry ingredients and mix very well.
Mold into loaf, pack tightly in tin foil and bake at 350 for 1 hour.
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