skin from neck of fowl
2 c. flour
2/3 c. chicken or goose fat
4 medium onions, chopped
salt, pepper to taste

Remove skin from neck of fowl in 1 piece. If torn, sew together. Wash and clean thoroughly. Mix flour, fat, onions and seasonings. Sew up 1 end of neck and stuff with the mixture. Then sew up other end. If any stuffing remains, place it in pan and bake along with the helzel. Roast the helzel in the roasting pan along with the fowl. Baste often with gravy in pan.

1 c. salad oil
3/4 c. flour
2 c. onions, chopped
1/2 c. green pepper, chopped
1/2 c. celery, chopped
1-1 1/2 cooked chickens, diced or cut into large chunks
2 t. salt
1 t. pepper
1 T. Worcestershire
2-3 c. chicken soup

Combine salad oil and flour. Stir constantly over low flame, until light brown. Add vegetables and cook until onions wilt. Then add chicken, salt, pepper, Worcestershire sauce and soup. Cook until hot. If casserole thickens, you can add more soup.

May stay overnight. Good served on rice. Freezes well.

1 chicken
1/4 c. water
1 large onion, coarsely chopped

Remove all large fat pads from chicken, as well as any other fat that can be easily removed in clumps. Wash well and cut in pieces about 1-1 1/2" in size. Remove skin, especially parts that show layers of fat below. Wash well and cut into same size pieces as fat.

Place together in deep saucepan over medium heat. Add water and melt (or render).
When fats are just barely melted, add onion. Continue to cook (stir occasionally) until onion is golden and skin is browned. Strain. Reserve onion and skin (gribenes) for a delicious snack. Chopped gribenes can be added to mashed potatoes for a special treat!

1 chicken (fryer) approx. 3 lbs. cut in serving portions
2 medium onions, chopped fine
2 T. margarine or oil
3 T. paprika, preferably Hungarian (szeged)
1-2 t. salt to taste
1/2 c. water, approx.
2 medium tomatoes, quartered

In a large saucepan heat margarine (oil), add finely chopped onions and sauté until golden. Add paprika and cook for 2-3 minutes longer. Add tomatoes, water, salt and chicken. Cook covered for approximately 1 hour or until chicken is soft but does not fall off the bone. Stir a few times, making sure that bottom does not stick to pan. Add more water, up to an additional 1/2 cup, if needed. Chicken should not be covered with liquid.

I prefer to skin the chicken, making it less fatty.

2 chickens, cut up
1 pkg. onion soup
1 1/2 t. garlic powder
1 c. ketchup
20 whole allspice
3 c. water
potatoes, quartered, per person

Place raw chicken in baking pan or casserole. In bowl, stir together next
4 ingredients; mix well. Add water; mix well. Pour mixture over chicken. (It will seem like too much liquid, but cooks down to a rich gravy.) Cover lightly with a foil tent. Bake at 375° for 1 1/2 hours. Add potatoes and bake 1 hour more.

This recipe is delicious using a beef roast. Adjust baking time depending on size of roast.

4 c. canned tomatoes (plum)
1 chicken, cut in serving pieces
salt and pepper
1 T. oil
1 c. onion, coarsely chopped
1 chicken bouillon cube, dissolved in 1/2 c. boiling water
1 large green pepper, cored, seeded and cut into cubes
1 clove garlic
1 t. oregano
1/2 c. dry white concord wine
1/2 c. mushrooms, sliced

Place tomatoes in saucepan and reduce to 2 cups. Sprinkle chicken with salt and pepper. Heat oil in skillet; add chicken pieces skin-side down; brown on all sides. Carefully pour off all fat. Scatter onions, mushrooms, green pepper and garlic between chicken. Sprinkle with oregano. Add tomatoes, wine and chicken broth and stir to dissolve and blend particles on the bottom of the skillet. Cover and cook 1 hour. Serve with rice, noodles or what you like.

Two cups cold chicken cut into small pieces, 1 cup chicken stock, 1 cup milk or cream, 2 tablespoonfuls of butter, 1 heaping tablespoonful of flour, salt and pepper. Cook the butter and flour together in the chafing dish; add the stock and milk and stir until smooth. Put in the chicken, salt and pepper and cook 3 minutes longer.

1 chicken cut up into 16ths or as you like
oil (for browning)
2 large onions, diced
4 cloves garlic, diced
1 green pepper, diced
1 can tomato sauce
1 can tomato paste
1 can sliced mushrooms
1/2 c. cooking sherry

Brown chicken in oil. Sauté onions, garlic and pepper in oil till brown. Add tomato sauce, tomato paste and mushrooms. Reduce heat to low and cook for 1/2 hour. Add sherry and cook another 1/2 hour or until soft.

6-8 pieces frying chicken
seasoned salt to taste
1/2 c. vegetable oil (approx.)
krispie rice cereal (approx. 2 c. after grinding)

Season chicken generously with seasoned salt. Dip quickly into oil and let excess drain back into bowl. Dredge in rice cereal. Bake at 350° in shallow pan for 1 hour or until done.

This recipe was served at many Donor luncheons and Shabbat dinners in my
hometown synagogue when I was growing up. Many years later when I was in charge of Shabbat dinners at Beth Israel Congregation in Ann Arbor, I used this recipe because it is so easy to prepare for a crowd. I have received many compliments and many requests for it. Try it and see what a difference the rice cereal makes. This is also good on miniature "drumettes" (chicken wings) served as an appetizer with sweet and sour sauce.

1 lb. can whole berry cranberry sauce
1 envelope onion soup mix
1 8-oz. bottle French dressing
1 cut up fryer, or
6-8 breast halves (bone in), or
3-4 lbs. drumsticks, thighs, or
8-12 boneless breasts

In an appropriate sized baking dish, mix the first 3 ingredients. Add the chicken. This is enough sauce for the chicken parts chosen. Make sure sauce is both under and over the chicken. Bake uncovered at 350° for 1 hour. Chicken takes on added flavor if marinated in the sauce for several hours before baking.