Ingredients are : 1/2 c. sour cream

2 tbsp. green onion, thinly sliced

1/2 tsp. prepared mustard

1/2 tsp. dried basil, crushed

1/3 tsp. garlic salt

4 individual French rolls

4 lettuce leaves

8 slices cooked chicken or turkey

4 slices American, Swiss, cheddar or

Monterey Jack cheese

2 med. tomatoes, peeled & thinly

sliced

1 sm. green pepper, sliced cross ways

into rings

1 sm. cucumber, sliced

1/4 c. sliced pimiento stuffed olives

or pitted ripe olives

1/3 c. alfalfa sprouts (opt.)

And the recipe is
For sandwich spread in small mixing bowl sour cream, onion, mustard, basil, garlic salt. Cover and chill thoroughly. Split French rolls lengthwise, cutting to, but not through, the other side. Scoop out some of center of rolls. Spread both halves of rolls generously with chilled spread mixture. On bottom half of each roll arrange lettuce, chicken or turkey, cheese, tomato and top with cucumber, green pepper, olives and alfalfa sprouts. Put rolls together and anchor sandwiches with wooden picks if desired.

Ingredients are : 3 or 4 boneless chicken breasts

2 or 3 cloves garlic, finely chopped

Butter as needed

Mozzarella cheese

1 can mushrooms, sliced

Grinder rolls

And the recipe is Saute chicken and garlic in butter. Add mushrooms and cook through. Toast buns: Or place open, upside down in butter and garlic to toast. Arrange chicken on buns; top with mushrooms and Mozzarella.

Ingredients are :18 lbs. chicken wings

1 qt. soy sauce

1 qt. water

4 c. (2 lbs.) granulated sugar

4/5 qt. sherry wine or sake

4 cloves garlic, finely chopped

4 tbsp. fresh ginger, or

1 tsp. ginger powder

2 tbsp. Worcestershire sauce

And the recipe is Use a small saucepan and add all ingredients together. Stir until sugar is dissolved and marinate meat 5-6 hours or overnight. 5-6 hours is a milder flavor; overnight is a stronger flavor. Singe wings if needed, to remove hair. Remove wing tips and discard or save for chicken stock. Divide each wing in half. Place wings in marinade and leave overnight. Arrange chicken pieces in a single layer in a shallow pan on a rack if possible. Line pan with foil. Bake at 350 to 400 degrees for 30 minutes. When ready to serve, place in a chafing dish to keep hot.

Ingredients are : 1/4 c. margarine

3 c. milk

1/4 c. flour

1 tsp. salt

6 doz. lg. eggs

3 tbsp. salt

1 qt. milk

4 tbsp. softened margarine

And the recipe is Prepare sauce of margarine, 3 cups milk, flour and 1 teaspoon salt. Cook to remove the flour taste; set aside. Mix remaining ingredients with wire whip. Put into pan over hot water and stir until mixture thickens. When eggs are softly set, put into 12 x 20 inch greased stainless pan and blend in cream sauce. Hold warm until served. (The cream sauce helps maintain the mixture from turning in color.)

Ingredients are :Crush enough potato chips to make 1 c. of crumbs
1/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper
8 chicken drumsticks And the recipe is Please have an adult help with this recipe! 1. Put potato chips into plastic bag. Close the bag tightly. Use a rolling pin to crush the potato chips. Pour the crumbs into a pie plate. 2. Put butter or margarine into a frying pan; let adult turn burner on low heat. When margarine melts, remove pan from burner and turn burner off. Stir in the salt and pepper and stir together well. 3. Rinse the 8 drumsticks under cold water. Use paper towels to pat dry. Place drumsticks onto wax paper. 4. Brush the chicken with melted butter, then roll each drumstick into potato chip crumbs. 5. Put the drumsticks into a baking pan. If there is any butter leftover pour on top of the drumsticks. Put baking pan into the oven. 6. Let adult turn on oven to 375 degrees. Bake about 45 minutes or until chicken is done when it is easy to poke with a fork. 7. Let adult remove chicken from the oven.

Ingredients are : 2 Whole boneless — skinless chicken bre
into 1/2″ pieces
1 tablespoon Peanut oil
1 medium Onion — chopped
1 Garlic clove — minced
28 ounces Can whole tomatoes — undrained, cut up
15 1/2 ounces Can Green Giant Great — Northern Beans undra
11 ounces Can Green Giant Niblets — Golden Sweet Corn,

1 Sweet potato — peeled &

3/4 cup Water
1/4 cup Peanut butter
1 tablespoon Tomato paste
1 teaspoon Salt
1 teaspoon Chili powder
1/2 teaspoon Ginger
1/2 teaspoon Cayenne
3 cups Hot cooked rice
And the recipe is
In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Add remaining ingredients except rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick, add additional water. Serve stew over hot rice.

Ingredients are : 4 12-Ounces Italian sausage links — cut into 1″ pieces
1 medium onion — chopped
1 small red bell pepper — chopped
1 small green bell pepper — chopped
2 large garlic cloves — crushed
2 each boneless skinless chicken breast halves — cut into 1″ pieces
1 1/2 cups long-grain rice
2 1/4 cups chicken broth
salt
pepper — freshly ground
12 medium prawns — in shells
2 medium tomatoes, peeled — quartered, seeded
1 pinch saffron — ground
French bread
And the recipe is
Saute sausage in heavy Dutch oven over medium-high heat until cooked through, 5-6 minutes. Reduce heat to medium. Add onion, bell peppers and garlic and saute until onion is soft, about 5 minutes. Add chicken and saute until lightly browned, about 6-8 minutes. Add rice and saute until translucsent, about 2 minutes. Add broth. Season with salt and pepper. Bring to boil. Refuce heat to low, cover and simmer until almost all the liquid is absorbed, about 20 minutes.

Stir rice mixture with fork. Add prawns, tomatoes and saffron. Cover and cook until all liquid is absorbed and prawns are pink, about 8-10 minutes. Serve paella with French bread.

Ingredients are : 3 To 31/2 lb. chicken (cut
1 cup Sour cream — into serving pieces)
2 medium Onions (chopped)
1/2 teaspoon Of parsley flakes
1 large Green pepper (chopped)
1 teaspoon Of black pepper
1 large Tomato (chopped)
Salt (to taste)
1 Tablespoon — sweet paprika
3/4 cup Of water
And the recipe is In a six quart dutch oven saute, onion, green pepper,tomato, for 3 minutes.
Add chicken,paprika, black pepper,water,parsley. Cover and cook very slowly on low heat until chicken tender. Stir occasionally. Mix in sour cream before serving. Add salt to taste.

Serve it on boiled rice,or egg noodles or boiled potatoes or home made dumplings.

Ingredients are : 6 oz Ground raw chicken or turkey
1 8-oz container soft-style
Cream cheese with chives
And onion
1/4 c Shredded carrot
20 3 1/2″ wonton wrappers
1 tb Cooking oil
Marinara sauce or spaghetti
Sauce, warmed
And the recipe is Stir together chicken or turkey, cream cheese, and carrot in a medium
mixing bowl; set aside.
Place about 1 Tbsp of filling in the center of each wrapper. Brush
edges with water. Fold one corner over to the opposite corner,
forming a triangle. To seal, press edges together or use a pastry
wheel.
Bring a large amount of water and the cooking oil to boiling in a
Dutch oven. Drop ravioli into the water. Reduce heat and simmer,
uncovered, for 3 to 4 minutes or till no pink remains in the chicken
or turkey. Remove ravioli with a slotted spoon. Drain on paper
towels. Divide ravioli among 4 serving plates. Ladle warm sauce over
ravioli.
To freeze, place uncooked ravioli in a freezer container; seal,
label, and freeze for up to 3 months. To cook frozen ravioli, drop
into boiling water as directed above, cooking for 5-6 minutes.

Ingredients are : 1 Broiler-fryer chicken — cut
1/4 teaspoon Garlic powder — into serving pieces
1 teaspoon MSG

1/4 cup Corn oil
16 ounces Can tomatoes — chopped (or
1 1/4 teaspoons Salt
fresh ones)
1 teaspoon Paprika
1 large Onion — sliced
3/4 teaspoon Ground black pepper
5 medium Zucchini — sliced
1/2 teaspoon Crushed oregano
1 cup Red Burgundy wine
1/2 teaspoon Cumin seed
And the recipe is Sprinkle chicken with MSG. Heat corn oil in Dutch oven over medium heat.
Add chicken and brown well on all sides.

Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon. Reduce heat to medium low; add tomatoes, onion, zucchini and wine.

Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done.

Excellent when served with brown rice, pinto beans and avocado fruit salad.