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HELEN TAFT'S TURKEY OR CHICKEN CROQUETTES

Ingredients: 2 1/2 Cup(s) leftover turkey/chicken finely chopped 1 medium onion, chopped -1 2 eggs, beaten Directions: Combine the chopped turkey or chicken with the onion and seasonings. Melt the butter, stir in the flour, and add this to the cream over a low flame before combining the two mixtures. Chill, forming little croquet shapes, roll in egg and then bread crumbs, and fry. Serve this w ith rice, leftover giblet gravy and a fresh green salad. Fresh fruit for dessert. " You will have to agree this is probably the kind of food that put President Taft in the 230 pound weight category. " Quote by White House Chef, Mr. Rysavy. (1957) From " The Treasures of White House Cooking "
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Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to Springtime chicken salad VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon juice and water or broth to cover in a 9-in skillet. Place over med heat. Bring to a boil slowly. Reduce heat. Simmer for 1 min. Remove from heat. Cover. Let stand 20 mi Chicken biriani Thinly slice 1 onion and set it aside. Cut the other onion into chunks, then puree it to a paste with the garlic, gingerroot, curry powder, turmeric and yogurt. If you do not have a blender or food processor, then grate the onion and gingerro Barbecued chicken #3 Precooking the chicken in the microwave or gently poaching it on the stovetop before finishing it on the grill ensures that the meat is cooked through but the sauce is not charred If you like a hotter sauce, increase the amount of chili paste. A Deep fried chicken ARCHER TEACHER FISH BATTER: Whip together the boxed pancake mix (used dry from the box) with the club soda, till the batter becomes the consistency of buttermilk. You may have to add a little more club soda to achieve this consistency. (Perhaps a 1/2 cup Asian chicken stir-fry 1. Prepare rice according to recipe, omit salt. 2. Rinse and pat dry vegetables; chop onion and bok choy (use both white part and green leaves)and slice mushrooms, set aside. 3. Rinse and pat dry chicken; on a separate cutting board slice chicken into thi Mideastern chicken Use blender to combine oil, lemon juice, garlic and saffron. Rub this mixture on chicken pieces. Place remaining ingredients in pan with chicken. Simmer covered for 20 to 30 minutes. Serve with LEMON RICE. White chicken stock #2 Place chicken wings in bottom of large stockpot. Tie together the legs of the chicken with a piece of kitchen twine. Place whole chicken in pot on top of wings. 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Pour over chicken, cover, and simmer f Provencal chicken cutlets Pound chicken between sheets of waxed paper to 1/2 inch thick. Season on both sides with salt and pepper. In large skillet, heat oil over medium-high heat. Cook chicken 3 to 4 minutes per side, until browned and cooked through. Remove from skillet to p Drunken turkey Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set aside. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chilies (with sauce that clings to them) into a blender or food processor and process for 1 Barbecued chicken wings Cut off and discard chicken wing tips. Arrange chicken and lemon alternately in rectangular microwavable dish, 11 X 7 X 1 1/2 inches. Cover tightly and microwave on high 12 to 15 minutes, rotating dish 1/2 turn after 6 minutes until done; drain Double chicken broth stock Put the previously prepared, cold, fat-free, 2-1/2 quarts of chicken stock in an 8 quart pan. Add a whole stewing fowl or roasting chicken weighing between 4 and 5 pounds. Bring slowly to a boil. Skim off any scum that forms on the surface; reduc Curried chicken-cheese pie Sprinkls gelatin over milk in saucepan; add bouillon cubes and egg yolks, mixing well. Place over low heat, and stir constantly until gelatin and bouillon cubes dissolve and mixture thickens slightly (about 5 minutes). Remove from heat; stir in A Turkey muffaletta i.e.s.jjgf65a MIX WELL OLIVES, CELERY, SWEET RED PEPPERS, GARLIC, CAPERS, VINEGAR, PARSLEY, OLIVE OIL, ITALIAN SEASONING & RED PEPPERFLAKES IN MEDIUM BOWL. COVER AND REFRIGERATE AT LEAST ONE HOUR,PREFERABLY OVERNIGHT. CUT BREAD INHALF LENGTHWISE.SCOOP OUT ABOUT HAL