Turkey Oriental

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Martha Hatcher Cargo

1/2 d. crushed pineapple, drained
Dash Tabasco sauce
2 c. turkey, diced
3 T. butter or margarine
1/2 c. celery, dices
2 c. turkey broth or chicken bouillon
2 T. green pepper, chopped
3/4 tsp. salt
1/2 c. pineapple juice
Rice or chow mein noodles
2 T. flour
1/3 c. chopped almonds, toasted

Saute pineapple in butter or margarine about 5 minutes; Add turkey broth or bouillon and bring to boiling. Blend pineapple juice and flour and stir into hot mixture; cook, stirring constantly, until mixture thickens. Add Tabasco, turkey, celery, green pepper, pimiento, almonds and salt and heat to serving temperature; serve over hot rice or crisp fried noodles. Serves 4-6.

Red-Cooked Chicken

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Harriet Mills

1 (5-6 lbs.) chicken, whole or cut up
1 wedge ginger root (size of 50¢ piece)
1 clove garlic
4 T. sugar (or to taste)
1 c. water
1 star anise
2 tsp. sherry
1 c. light soy sauce (regular supermarket type)
1 c. dark soy sauce (regular soy sauce will do)

Wash chicken thoroughly and dry with paper towels. Some people hang chicken up for a few hours before cooking. This insures greater absorption of sauce and therefore a darker, more appealing color. Smash wedge of ginger and bruise garlic. Mix all ingredients together. Bring combined ingredients to boil, and add whole chicken. Simmer for 20 minutes on each side (total of 1 hour 20 minutes; less for cut up chicken), basting often. Remove and cool. Chop chicken, if whole, into bite sized pieces to serve. Heat sauce and pour 1/4 cup over chicken. Serves 5 to 6.

This is best served cold. I personally do not reheat the sauce and pour it over the chicken. I find the chicken very nice for buffets, picnics and general icebox consumption. The sauce can be kept for quite awhile in the refrigerator and used to cook more chicken. I recommend spicing it up a bit with a bit of new ginger, garlic, and a little more soy sauce.

Home is the place where we grumble the most and are treated the best.

Hoisin Chicken

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Virginia Butterworth Eng-Wong

3 or 4 black mushrooms
6 water chestnuts, diced
1 or 2 whole chicken breasts
1/2 c. bamboo shoots, diced
2 T. sherry
1 med. green pepper, diced
2 tsp. cornstarch
1 tsp. sugar
3 T. oil
2 T. Hoisin sauce

Soak mushrooms at least 30 minutes. Rinse, drain and dice. Skin and bone chicken breasts. Cut into large dice. Mix chicken with sherry and cornstarch. Heat oil in skillet over high flame; stir-fry chicken about three minutes until meat whitens. DO NOT BROWN. Add vegetables; mix and stir-fry thoroughly. Add sugar and Hoisin sauce; mix thoroughly. You may also stir in 1/3 cup slivered blanched almonds.

Sweet and Sour Chicken

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Caroline Child Tucker

12 whole chicken breasts, boned or 24 mixed chicken pieces
1 lg. green pepper, diced
1 c. brown sugar
1 c. ketchup
1 can (No.2) crushed pineapple
3 T. prepared mustard
1 lg. onion, diced

Simmer ketchup, custard, sugar and pineapple in a saucepan for 20 minutes. Meanwhile, saute onion and green pepper in a little oil in a frying pan. After 10 to 15 minutes, add onion and green pepper to saucepan mixture, and continue cooking for 10 minutes. Pour over seasoned chicken pieces. Bake boned breasts 45 minutes at 375 degrees; other parts 1 1/2 hours at 350 degrees.

Chop Suey

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Virginia Butterworth Eng-Wong

2 T. oil
1 sm. can mushrooms
1 tsp. salt
1 c. chicken stock
1 1/2 c. uncooked chicken meat, diced
1/2 c. sliced scallions
1 T. cornstarch
6-8 water chestnuts, sliced
1/4 c. cold water
3/4 c. diced bamboo shoots
2 T. oyster sauce
1 c. frozen peas

Heat oil and salt in 2 quart saucepan. Stir-fry chicken over high flame until meat turns white. stir in all vegetables except scallions. Add soup stock, mix and cover. Cook 3 to 5 minutes over medium flame. Stir in scallions, increase flame. Thicken gravy with cornstarch dissolved in water. Season with oyster sauce.

Money never made a fool of anybody; it only shows them up.

TURKEY ORIENTAL

Originally Published:
,
Original Images:
Contributed by: Martha Hatcher Cargo

1/2 c. crushed pineapple (drained)
2 c. cooked turkey (diced)
1/2 c. celery (diced)
3 t. butter or margarine
2 t. green pepper (chopped)
2 c. turkey broth or chicken bouillon
1 pimiento (chopped)
1/3 c. chopped almonds (toasted)
1/2 c. pineapple juice
3/4 tsp. salt
2 t. flour
Rice or chow mein noodles
Dash Tabasco sauce

1. Saute’ pineapple in butter or margarine about 5 minutes; add
turkey broth or bouillon and bring to boiling.
2. Blend pineapple juice and flour and stir into hot mixture; cook, stirring constantly, until mixture thickens.
3. Add Tabasco, turkey, celery, green pepper, pimiento, almonds and salt and heat to serving temperature; serve over hot rice or crisp fried noodles.

(Serves 4-6)

LAZY CHICKEN WITH RICE

Originally Published:
,
Original Images:

Contributed by: Frances Oguss Stallings

My roommate and I invented this during our hectic grad school days. We discovered it takes just a few minutes to prepare for the oven; then we could take a nap, study our biochemistry, or wash our hair while dinner cooked itself.

1 young chicken (cut into serving pieces)
1 c. raw rice

Select a baking pan big enough to hold the chicken pieces in one shallow layer (9 inch piepan is a bit crowded but will do). Cover the bottom of the pan with raw rice (after rinsing the rice if necessary). Arrange the chicken pieces on top of the rice. Generously salt the chicken and sprinkle liberally with Worcestershire sauce (or see variations following). Add enough water to cover the rice 1/4 inch. Place the pan, uncovered, in 350 degree oven and bake 1 hour.

Serves 3 to 4.

VARIATIONS:
A. To the rice add parsley flakes, thyme and onion salt to taste, then salt and (optionally) sauce the chicken as directed.
B. To the rice add curry powder and a handful of raisins.
C. Less lazy: brown the rice and the chicken pieces in a little oil first.

In hot weather: prepare the dish in a covered (225 degrees) electric skillet. The chicken will look pallid; disguise it with paprika.

CHICKEN IN WHITE WINE

Originally Published:
,
Original Images:
Contributed by: Mary Burke Porter

1 chicken (cut in pieces)
1 large onion (cut in smallish pieces)
Flour
Salt
1 bay leaf
Pepper
2 to 3 c. white wine
1 tsp. thyme
2 cloves garlic (crushed)
1 lb. mushrooms

Dredge chicken in flour, salt, pepper and thyme. Fry until golden. Put in large casserole. Pieces should not be on top of each other. Saute, the onion in butter until it’s transparent. Add the mushrooms and garlic and saute' until the mushrooms are brown but still firm. Add the vegetables, the bay leaf and some more thyme and almost cover with a dry white wine. Cover and cook for at least an hour and a half at 350 degrees.

You can make this the morning before a party and reheat for dinner. Or, you can put it in the refrigerator for a day or two and reheat later. This recipe should serve 4 generously.

CHICKEN CURACAO

Originally Published:
,
Original Images:

2 frying chickens
1/4 c. raisins
1 or 2 tsp. grated orange rind
1/2 tsp. onion powder
1 tsp. ginger
Salt and pepper
1/4 tsp. garlic powder

SAUCE:
2 t. corn starch
2 oz. Curacao
1 c. orange juice

Cut chickens in pieces. Brown in butter and lay flat in large baking pan. Mix other ingredients and sprinkle on chicken. Bake at 350 degrees for about 45 minutes. Make sauce of corn starch, orange juice, and Curacao and cook until thickened. Put chicken on platter and keep warm. Add pan drippings to sauce and pour over chicken. Serve any extra sauce in gravy bowl.

EASY CHICKEN DIVAN

Originally Published:
,
Original Images:
Contributed by: Molly Hunter Dobson

2 pkg. frozen broccoli
1/2 to 1 tsp. curry powder
2 c. cooked chicken (sliced)
1/2 c. grated, sharp processed cheese
2 cans condensed cream of chicken soup
1/2 c. soft bread crumbs
1 c. mayonnaise
1 t. butter (melted)
1 tsp. lemon juice
Pimiento strips

Cook broccoli in boiling, salted water until tender; drain. Arrange stalks in greased (11 1/2x7 1/2x1 1/2) inch Pyrex baking dish with flowerets facing outward. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheese. Combine crumbs and butter; sprinkle over all. Bake at 350 degrees 25 to 30 minutes, or until thoroughly heated. Garnish with pimiento strips.

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