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Chicken Chowder

Ingredients: 4 thinly sliced stalks celery 489/2500 Pound(s) butter 163/1250 Pound(s) flour 2 Ounce(s) chicken broth 4 diced, peeled baking potato 1/4 diced onion 1 chopped carrot 3/4 Quart(s) whole milk 2 half and half 3 Pound(s) diced, cooked chicken breast 2 Ounce(s) salt 2 Ounce(s) black pepper 3/4 frozen peas 2 Bunch(s) tarragon 3/4 frozen corn Directions: In a pan, cook celery and onions in butter over medium heat for about six minutes. Meanwhile, cook carrots and potatoes in boiling water until they are almost tender(I add the carrots a few minutes before the potatoes since they take longer). Stir in flour with celery until combined. Add broth; bring to boiling. Add potatoes and carrots to broth mixture. Reduce heat, simmer for fifteen to twenty minutes. Slightly mash the potatoes in the pot. Stir in milk and half and half. Add cubed chicken, corn, frozen peas, and tarragon (my favorite part). Heat through. Season with salt and pepper. Serve.
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Pla Barbecued chicken #4 1/4 ts Cayenne 1/4 ts Dry mustard 1 1/2 c Tomato juice 4 1/2 ts Worcestershire sauce 1 x Bay leaf 3/4 c Vinegar 1 ts Sugar 1 tb Brown sugar 3 x Cloves garlic, minced 3 tb Butter, margarine or oil Heat oven t Chicken oscar Place chicken between 2 pieces of wax paper on a cutting board and pound very thin. combine the flour, salt and pepper in a shallow bowl. Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off e Swanee river chicken Mix all ingredients together except crackers, almonds and butter. Place mixture in large casserole, tope with almonds and crackers. Melt butter and drizzle on top. Bake for an hour at 350. From: Boamerges #52 @1606015 1 Date: 07-24-94 Authentic tandoori chicken Make a marinade of yoghurt, lime juice, chilli powder or paprika, five spice powder (we would used "garam masala" which is a powder of cloves, cinnamon, bay leaf, cardamom, nutmeg and pepper corns) paste of green chillis, ginger-garlic paste, a Broiled or grilled marinated chicken (gai yang) A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. Devilled chicken breasts Preheat oven to 350¡. Spray a 9" x 13" glass baking pan with vegetable cooking spray, such as Pam. In a shallow bowl, combine the bread crumbs with salt and pepper and whateve additional spices or seasonings you may be using. Place some d Chicken cutlets italiano Slice each cutlet in half crosswise. Grate the peel from the lemon and squeeze 2 teaspoons lemon juice. On a sheet of waxed paper, mix the flour, salt and oregano. Dip each cutlet into the flour mixture to coat both sides. In a nonstick 12" skillet Chicken with mustard and wine sauce Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 min Diana's mexican style chicken Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well-seasoned water. (I add chicken base, basil, oregano and rice wine) Add bay leaf, 2 cloves of garlic, peppercorns and salt. Let chicken cool in broth. Saute onion until gold Spicy chicken stir-fry In a bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate 15 minutes. In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add chicken and peppe Chicken salads (ideas) Chicken and Wild Rice salad Mexican Chicken Salad Asian Chicken Salad Chicken Salad with Grapes and Walnuts Contributor: Gourment June 2003 p 166 Cool lemon chicken salad Mix dressing, basil, juice and peel in large bowl. Add remaining ingredients, mix lightly. Refrigerate. Serve on lettuce-lined platter. Source: Miracle Whip ad, Ladies ' Home Journal, May 1993, page 229 : (inside back cover) Submitted By A4G