Hugs Kitchen

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Tetrazzini
Categories:
Yield: 4 Servings

3 lb Spaghetti squash
2 c Chicken Stock
-=PLUS=-
2 tb Chicken stock
1 md Onion; finely chopped
1 lg Stalk celery; sliced thin
2/3 c Mushrooms; sliced
1/8 ts Pepper
3 tb Flour
1 c Milk
1 Bay leaf
2 tb Yogurt
2 tb Minced parsley
1 tb Lemon juice
2 c Chicken or turkey; cubed
2 tb Bread crumbs
1 tb Grated Parmesan cheese

Preheat oven to 350°.

Bake squash, pierced in several places, on an
ungreased baking sheet, about an hour or until it
can be easily pierced with a fork. Set aside to
cool. Cook onion, celery, mushrooms and pepper in
2 tablespoons stock until soft, about 5 minutes.
Add flour and stir 1 minute. Add remaining stock,
milk and bay leaf and cook, stirring occasionally,
about 20 minutes. Remove bay leaf and add yogurt,
parsley and lemon juice. Remove from heat and set
aside. Cut the squash in half and remove the
seeds. Scrape “spaghetti” into an ungreased
casserole dish. Cover with chicken and sauce.
Sprinkle with bread crumbs and cheese; bake 30
minutes or until bubbly.

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MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken in Apricot Sauce
Categories:
Yield: 6 Servings

1 c Chicken broth
1 tb Cornstarch
Pepper
1 tb Oil
1 lb Boneless chicken breasts;
.. cut into thin strips
3 c Sliced celery
2 Cloves garlic; minced
1 pt Apricot halves; drained
6 oz Snow peas
Cooked white rice

Mix broth, cornstarch and pepper; set aside.

In wok or large skillet over high heat, heat oil.
Stir-fry chicken until no longer pink. Remove to a
dish; set aside.

Add celery and garlic, stir-fry until celery is
crisp-tender, about 3 minutes.

Stir in broth mixture and cook, stirring
constantly until thickened, about 1 minute. Add
apricots, peas and chicken; heat through. Serve
over cooked rice.

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MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Lentil Casserole
Categories:
Yield: 4 Servings

1 c Lentils
4 c Cold water
2/3 c Green onions; minced
1 tb Parsley; minced
2 Cloves garlic; minced
1/2 Sweet red pepper; diced
1 tb Cornstarch
3 tb Water
1/4 c Tomato puree
1 c Chicken; cooked and diced
1/8 ts Black pepper

Wash lentils and soak overnight in cold water.
Drain, saving 2 cups. Simmer lentils and
vegetables until tender. Combine cornstarch and
water and add to pan along with tomato puree,
cooked chicken and black pepper. Cook, stirring,
until it boils and is thick.

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MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken & Broccoli
Categories:
Yield: 4 Servings

3 lb Chicken pieces
1 Onion; cut in eighths
1 Carrot; chopped
1/2 c Chopped celery
2 tb Safflower oil
3 tb Sherry vinegar
1 c Water
1 Sprig fresh thyme
-=OR=-
1/4 ts Dried thyme
1 1/2 ts Salt
8 sm Onions
3 1/2 c Broccoli florets
2 c Water
1 tb Butter
1 ts Sugar
5 tb Orange juice
1/2 ts White pepper
1/4 c Corn oil

Brown chicken pieces and vegetables in safflower
oil in large saucepan. Add vinegar, water, thyme,
and 1 teaspoon salt. Cover and simmer 30 minutes.
Remove chicken pieces from the pan. Strain broth,
then boil small onions in strained broth for 10
minutes. Remove onions from broth. Boil broccoli
in 2 cups water for 10 minutes. Drain and cool.
Melt butter in small saucepan. Add sugar and
caramelize it to a light brown. Add small onions,
tossing until glazed. Combine orange juice, 1/2
teaspoon salt, pepper and corn oil; toss broccoli
in this dressing. To serve, arrange chicken on
serving platter with broccoli and glazed onions.

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I love chicken pot pie. This recipe of Carolyn’s sounds like a great Saturday meal. I’d call it Chicken and Dumplings myself. But that’s ok, because I love Chicken and Dumplings too. This is how I actually cook the dumplings: drop the dumpling dough by large spoonfuls onto the bubbling stewed chicken. Leave on the bubble, UN-covered for ten minutes. Then cover tightly for ten more minutes. Sometimes, I just use Bisquick or Aldi baking mix to make the dumplings. Carolyn would have given me the business for that, I’m sure!!

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Pot Pie
Categories:
Yield: 1 Servings

1 Chicken
1/4 lb Pork
1 qt Water or stock
Seasonings

MMMMM————————-DUMPLINGS—————
1 1/2 c Flour
1/2 ts Salt
1 1/2 ts Baking powder
2/3 c Milk; about

Cut the chicken into rather small pieces and the
pork into dice. Put in a good sized saucepan;
cover with water or stock. Cover and simmer 1-2
hours, according to the age of the chicken. Season
when about 1/2 done. Put the dumplings in about 30
minutes before serving time. Cover closely till
done. Pile the meat into the center of a serving
dish and put the dumplings around it. Be sure
there is plenty of gravy.

Dumplings:

Sift together flour, salt and baking powder twice.
Add milk, mix quickly but thoroughly (until a soft
dough that will just drop from a spoon is formed)
and drop by small tablespoonfuls into the hot
gravy. Some prefer to cook the dumplings
separately and thicken the gravy with flour and
butter rubbed smoothly together. Suit yourself.

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MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Cacciatore – Lowfat
Categories:
Yield: 6 Servings

1/4 ts Pepper
1/8 ts Salt
6 Skinned chicken thighs
1 ts Olive oil
1 c Sliced fresh mushrooms
1/2 c Chopped onion
2 Cloves garlic; minced
3/4 c Pinot Noir or other dry red
.. wine
1/2 ts Oregano
1/4 ts Crushed red pepper
2 pt Plum tomatoes; chopped
.. with juices
6 c Hot cooked vermicelli
Fresh oregano sprigs;
.. optional

Season thighs with salt and pepper and brown on
each side about 7 minutes. Remove from skillet and
keep warm.

Sauté mushrooms, onion and garlic in skillet 5
minutes. Add wine, oregano, crushed pepper and
tomatoes; bring to a boil. Cook until slightly
thickened, about 10 minutes. Return chicken and
juices to skillet; cook 10 minutes. Turn and cook
another 10 minutes, or until chicken is done.
Serve on top of hot vermicelli. Garnish with
oregano, if desired.

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Here’s a good looking one!! I love all the major flavors in this one: chicken, bacon & potatoes. mmmm I’m going to try it next week. A triple batch for this family, though. Don’t you think it’s a great two person recipe?

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Braised with Bacon & Potatoes
Categories:
Yield: 2 Servings

2 lg Red potatoes; cut in 3/4″
.. dice
2 sl Bacon; cut in 1/2″ pieces
4 Skinned boned chicken
.. thighs
1 c Frozen pearl onions; thawed
.. and drained
1/3 c Chicken broth
1/2 ts Thyme
Chopped parsley

Boil potatoes 4 minutes; drain.

Crisp bacon. Transfer bacon to paper towels. Fry
chicken, seasoned with pepper, in bacon fat until
brown. Turn heat to low; add potatoes, onions,
broth and thyme. Cover and simmer until potatoes
are tender and chicken is done, about 18 minutes.
Remove cover, sprinkle with bacon and cook until
sauce is slightly thickened. Garnish with parsley.

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MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Brazillian Holiday Chicken
Categories:
Yield: 6 Servings

3 c Chicken; chopped in 1″
.. pieces
1 lg Onion; sliced
1 1/2 Green bell peppers; diced
1 Red bell pepper; diced
3 Cloves garlic; chopped
1/2 Bay leaf
1 ts Garlic powder
1/4 ts Cumin
1/4 ts Dried oregano
1 qt Tomato sauce
1 pt Water
1 tb Lemon juice
5 c Celery; chopped

Cook all ingredients except celery 1 hour and 20
minutes. Add celery and cook until crisp tender,
about 25 minutes.

Variation:

Serve with brown rice.

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MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Shoemaker’s Style
Categories:
Yield: 1 Servings

3 lb Chicken; quartered
2 tb Olive oil
3 tb Butter
Salt and pepper to taste
1 Clove garlic; minced
2 tb Chopped scallions
1 c Sliced mushrooms
1/2 ts Tarragon
1/2 c Chicken broth
1/2 c White wine
1/4 lb Chicken livers
1 tb Chopped parsley

Cut each chicken quarter into 3 or 4 parts. Cut
each wing or thigh in half. Heat oil and 2
tablespoons butter in large skillet over moderate
heat. Add chicken and sauté until browned. Season
with salt and pepper. Remove from pan. Add garlic,
scallions and mushrooms to skillet and sauté for 5
minutes. Add tarragon, broth, wine and chicken.
Bring to a boil, then cover and simmer for 30
minutes. Melt remaining butter in small frying
pan. Add livers to chicken and simmer 5 minutes
longer. Garnish with parsley and serve.

Makes 4 servings.

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MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Brandied Chicken
Categories:
Yield: 4 Servings

2 1/2 lb Chicken cut for frying
-=OR=-
2 1/2 lb Boned chicken breasts
2    Cloves garlic; minced
1/4 c  Butter
1 c  Heavy cream
3 oz Brandy
1 tb Curry powder
Salt and pepper to taste
Parsley
Paprika

Sauté chicken and garlic in butter. Transfer, with
juices, to a casserole.

Mix cream, brandy, curry powder, salt and pepper
and pour over chicken. cover and bake 35-40
minutes at 350°. Sprinkle with parsley and
paprika.

Makes 4 servings.

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