Purportedly KFC

• 1 cup all-purpose flour
• 1 teaspoon ground oregano
• 1 teaspoon chili powder
• 1 teaspoon dried sage
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 teaspoon pepper
• 2 teaspoons salt
• 2 tablespoons paprika
• 1 tablespoon onion salt
• 1 teaspoon garlic powder
• 2 tablespoons Accent (MSG seasoning)
• 1 can lard (enough to cover chicken in the fryer)

Greek Chicken Salad

Ganked from Dana Cowin

1 cup crumbled feta cheese
1 cup plain whole milk Greek yogurt*
1/4 cup fresh-squeezed lemon juice
2 tsp dried oregano
1/2 teaspoon kosher salt
1 tsp freshly ground black pepper
4 cups diced cooked chicken meat
1 large cucumber, seeded and cut into 1/2 inch diced
1 small red onion, finely diced
1 cup Kalamata olives pitted and roughly chopped
3 cups plain pita chips, lightly crushed

1. Put the feta, yogurt, lemon juice, oregano, salt and pepper in a blender and puree until smooth
2. Combine the chicken with the cucumber, onion, olives and pita chips in a large bowl. Toss with the dressing and serve.

*it is important to use whole milk yogurt, or else the sauce will be too thin.

Chicken and Rice Casserole

Mom's recipe

1-1/2 cups Minute Rice in bottom of baking dish. Lay chicken pieces on rice, breasts and thighs for 6.
add 2 cans of soup (celery, mushroom, or chicken) mixed with 1 cup milk
Pour ovever chicken and sprinkle a little dry onion soup mix on top.
Cover with foil and bake 2 to 2-1/2 hours at 325 degrees.

Baked Chicken Reuben

Ingredients:
4 whole boned chicken breasts, halved
1/4 tsp salt
1/8 tsp pepper
16 oz can sauerkraut
4-4"X6" slices of swiss cheese
1-1/4 cup Thousand Island Dressing
1 tbsp. chopped parsley

Place chicken in bottom of greased baking dish.
Sprinkle with salt and pepper.
Drain the sauerkraut, then spread it over the chicken, top with swiss cheese.
Pour the dressing over the cheese.
Cover with foil.
Bake for 1-1/2 hrs at 350 degrees, or until chicken is fork-tender
Sprinkle with parsley and serve.

Slow Cooker Thai Chicken Soup

Ingredients

2 tablespoons red curry paste

2 12 ounce cans of coconut milk

2 cups chicken stock

2 tablespoons fish sauce

2 tablespoons brown sugar

2 tablespoons peanut butter

1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces

1 red bell pepper, seeded and sliced into 1/4 inch slices

1 onion, thinly sliced

1 heaping tablespoon fresh ginger, minced

1 cup frozen peas, thawed

1 tablespoon lime juice

cilantro for garnish

cooked white rice

Instructions

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.

Tamales

Ganked from Allrecipes.com

4 pounds boneless chuck roast

4 clovesgarlic

3 (8 ounce) package sdried corn husks

4 dried ancho chiles

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

1 cup beef broth

1 teaspoon cumin seeds

1 teaspoon ground cumin

2 cloves garlic, minced

2 teaspoons chopped fresh oregano

1 teaspoon red pepper flakes

1 teaspoon white vinegar

salt to taste

3 cupslard

1 tablespoon salt

9 cups masa harina

 

Directions

1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
2. Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
3. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4. Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
5. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
6. Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7. Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Tangy Ranch Chicken

Found this one in the newspaper coupon flyer, from French's (the mustard people), and tried it out. Really good.
2/3 c ranch dressing
1/3 cup French's classic yellow mustard (I used the fancier French's variety)
3 tbs brown sugar
6 oz. boneless chicken breasts (used two nice large breasts, I think 6 oz is a little low for dinner for two)
Mix: Salad dressing, mustard and sugar. Pour 1/2 cup sauce into serving bowl (two dipping cups worked well)
Coat chicken with remaining sauce in greased baking dish
Bake chicken at 350 for 25 min. until cooked.
Serve with reserved sauce.

Lemon Basil Chicken

1 tbsp olive oil
1 tbsp minced garlic
8 oz. mushrooms
1 lb boneless chicken breasts (chunked)
1 tsp each, salt & pepper
1/2 cup white grape juice
3/4 cup fresh lemon juice
8 roma tomatos (chunked)
1/2 cup fresh basil leaves (chopped)
1/4 cup Asiago cheese (grated)
1 lb penne pasta

In a large skillet brown garlic and mushrooms in oil until golden brown. Add chicken chunks, salt and pepper and cook until done, about 10 minutes. Add grape juice and simmer 5 minutes. Add lemon juice and tomatoes. Simmer 2 to 3 minutes. Remove from heat and stir in chpped fresh basil. Serve over pasta and top with grated Asiago cheese.

Bourbon Chicken

4 chicken breasts

2 tablespoons oil
1 teaspoon ground ginger
2 tablespoons soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup (6 tablespoons) bourbon
1/2 teaspoon garlic powder
2 tablespoons Dijon mustard

Place chicken breasts in a 9-by-13-inch baking dish. In a small bowl, combine oil, ginger, soy sauce, onion, sugar, bourbon, Dijon mustard and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight, or at least 2 hours.

Preheat oven to 325 degrees. Remove dish from refrigerator and remove cover. Bake, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Chicken Filled Dumplings

1 can cream of chicken soup
1 can cream of mushroom soup
1-1/4 cup water or chicken broth
2 tablespoons chopped onions
Filling
1-1/2 cups cubed cooked chicken
1/4 cup chopped celery
2 tablespoons chopped onions
1 tsp parsley flakes
Dash of pepper
Dumplings
1 8 oz. can Pillsbury buttermilk biscuits

In large 3 quart saucepan, combine soups, broth and onions. Heat to slow boil.
Mix chicken, celery, onions, pepper, and parsley flakes together.
Separate biscuit dough into 10 biscuits and pat each out into approx. 4 inch circles. Place about 1/4 cup of chicken mixture on each circle. Firmly press edges to seal.
Place sealed edges of dumplings down in soup mixture. Cover and cook for 15 to 20 minutes.

Chicken and Rice Casserole

Place 1-1/2 cups Minute Rice in bottom of baking dish. Lay 6 boned chicken thighs on rice. Add 2 cans cream of mushroom, cream of celery, or cream of chicken soup, mixed with 1 cup milk, over top of chicken and rice. Sprinkle a little dry onion soup mix on the top. Cover with foil and bake 2 to 2-1/2 hours at 325°.

Thighs Cordon Bleu

Cordon Bleu in a recipe title means you're sure to find ham and cheese. usually made with chicken breasts or veal cutlets (priced out of sight!), this dish is even tastier made with chicken thighs.
4 chicken thighs (5 to 6 ounces each), skinned, boned and pounded thin
2 teaspoons Dijon-style mustard
1/8 teaspoon pepper
4 slices baked or boiled ham
4 slices gruyere or Swiss cheese
1/4 cup all-purpose flour
1 egg, beaten with 1 teaspoon water
1/2 cup plain dry bread crumbs
1 tablespoon vegetable oil
1 tablespoon butter or margarine

Place chicken on counter with the wider of the two short sides toward you. Spread with mustard and sprinkle  with pepper. Fold ham and cheese slices in half and place on chicken. Roll chicken thigh around ham and cheese. Dust chicken with flour and shake off excess. Roll chicken in beaten egg to coat completely and then coat with bread crumbs, pressing crumbs into chicken. Refrigerate 1 to 2 hours or freeze 15 minutes, turning chicken pieces once. In a 9 to 10 inch skillet, heat oil and butter over moderate heat. Add chicken and brown 2 to 3 minutes on each side. Transfer into a shallow baking pan and bake 15 to 20 minute until cooked through in a 400° F oven.

Note: I'm pretty sure this one was grandma's as it came with calorie breakdown.

Marcia Adams' baked Chicken Reuben

4 whole broiler-fryer chicken breast, halved and boned
1/4 tsp. salt
1/8 tsp. pepper
1 can (16 oz.) sauerkraut
4 slices natural Swiss cheese
1-1/4 cups bottle Thousand Island salad dressing
1 tbls. chopped parsley

Place chicken in a greased baking pan. Sprinkle with salt and pepper.
Drain sauerkraut, pressing out excess liquid.
Place sauerkraut over chicken and top with Swiss cheese.
Pour dressing evenly over cheese.
Cover with foil and bake in a 325° oven for about 1-1/2 hours, or until fork can be inserted into chicken with ease.
Sprinkle with chopped parsley and serve. Makes four servings.

Note: this recipe came from a box of old memorabilia, so I'm not certain whether it was my mother's or grandmother's clipping.