Poultry

Barbecued Duck with Plum Sauce (Holly)

2 ducks
Olive oil
Salt and pepper

Plum sauce:
1 pound ripe plums, halved and pitted
1 cinnamon stick
1 glass white wine
1 bay leaf
1 tablespoon balsamic vinegar (optional)
Sugar to taste

Remove the giblets from the ducks and make stock. Set aside.

For the sauce, combine plums, cinnamon, white wine and bay leaf into a sauce pan. Bring gently to boil on medium heat. Partially cover and simmer gently until the plums have all collapsed into a puree. Rub through a sieve.

While the sauce is still warm, stir in the vinegar, 3-4 tablespoons of sugar and lots of black pepper. Add some of the duck stock for flavor (about 1/4 cup). Set aside while you grill the ducks.

Tie the ducks' legs with baker's twine and place on grill or on spit about 3 inches from the heat source. Grill until the skin is well browned and crisp. Turn over and sprinkle with salt and pepper. Rest in a warm place for 5 minutes while you reheat the sauce. Cut the ducks into quarters, and serve with sauce drizzled over the top.

Skewered Chicken (Penny)

Combine 1/4 cup soy sauce, 2 tablespoons lemon juice, 2 tablespoons olive oil, 3/4 teaspoon oregano, 1 minced clove garlic, and a dash of pepper. Pour over three split, skinned and deboned chicken breasts. Cover and chill two to three hours. Cut chicken into strips, and weave through skewers. Broil or bake until done.

Chicken and Dumplings (Sheila)

1 cup Bisquick
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
2-1/2 to 3-pound cut-up fryer
2 tablespoons shortening
1 tablespoon butter or margarine
1 can cream of chicken (or cream of mushroom) soup
1-1/2 cups milk
2 cups Bisquick
2/3 cup milk
1/2 teaspoon parsley flakes
1/4 teaspoon poultry seasoning

Blend 1 cup Bisquick, salt, paprika and pepper together and use to coat chicken. Brown chicken in shortening/butter. Remove chicken and drain grease. Mix soup and 1-1/2 cups milk in the skillet and add chicken pieces. Cover, heat to boiling, and simmer, still covered, for 45 minutes. Stir 2 cups Bisquick, 2/3 cup milk, parsley flakes and poultry seasoning together into a soft dough. Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Chicken a la Chicago (Penny)

Place uncooked boneless, skinless chicken breasts in the bottom of a 9 x 13-inch, buttered casserole dish. Salt and pepper as desired. Cover chicken with shredded mozzarella cheese (about four cups). Melt 1-1/3 sticks of butter or margarine with 2 crushed large cloves of garlic. Mix the melted garlic butter with two stacks of crushed Ritz crackers. Cover cheese layer with cracker-crumb layer. Bake uncovered for 40 to 45 minutes at 350 degrees. If you like, sprinkle with Parmesan cheese before serving.

Chinese Chicken Salad (Cindy)

2 cups cooked chicken or turkey
1 cup chopped celery (2 medium stalks)
2 green onions, thinly sliced
2 tablespoons pimiento, drained and chopped or sliced
2/3 cup water chestnuts, drained and sliced
8-1/2 ounce can ( 1 cup) bamboo shoots, drained
3/4 cup mayonnaise or salad dressing
2 tablespoons soy sauce
1 tablespoon lemon juice

In medium bowl, toss chicken and vegetables together. In separate bowl, mix mayonnaise, soy sauce and lemon juice. Chill both mixtures. Before serving, toss chicken mixture with dressing mixture. Serves 4-6.

Chicken Wings (Sharon)

3 pounds chicken wings
1 beaten egg
1 cup flour
1 cup butter

Split wings at joint, discarding lower portion. Dredge wings in egg, then roll in flour. Brown in butter until crisp. Mix together 3 tablespoons soy sauce, 3 tablespoons water, 1 cup sugar, 1/2 cup vinegar, 1 teaspoon Accent, and 1/2 teaspoon salt. Baste chicken wings with sauce. Bake at 350 degrees for 30 minutes.

Chili-Chicken Casserole (Lana)

4 ounces tortilla chips, slightly crushed
1 pound boneless chicken breast, cubed, or canned chicken
15 ounces (or to taste) Ortega mild chili salsa
17 ounce can whole-kernel corn, drained and rinsed
15-1/2 ounce can red kidney beans, drained and rinsed
1/2 cup sliced black olives
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese

Line bottom of 13 x 9 x 2 inch pan with chips and set aside. In large skillet, over medium heat, sauté chicken until opaque (use small amount of oil). Stir in remaining ingredients except cheeses. Bake in preheated 350 degree oven for 30 minutes or until heated through and cheeses melt. Makes 6 servings.

Chicken-Rice Delight (Delphine)

1 box long grain and wild rice (6 ounces)
2 large chicken breasts (2-1/2 cups coarsely diced)
1 cup chopped celery
1 medium onion, chopped
1 green pepper, chopped (optional)
1 8-ounce can water chestnuts, drained and chopped
2 cans cream of chicken soup
3/4 cup mayonnaise
Buttered bread crumbs for topping

Cook chicken in salted water to cover, seasoned with celery leaves, onion powder and marjoram. When chicken is done, remove bones and dice meat coarsely. Cook rice according to directions on package. Combine rice, chicken and remaining ingredients except crumbs. Mix well and pour into greased 9 x 13 pan. Sprinkle top with crumbs. Cover and refrigerate overnight. Next day, bake in preheated 325 degree oven uncovered for 55-60 minutes. Serves 10-12.

Chicken-Rice Roger (Sheila)

2-1/2 pound to 3 pound fryer, cut up
3/4 cup uncooked rice
1 tablespoon grated onion
2 teaspoons instant chicken bouillon or 2 chicken bouillon cubes dissolved in 1-3/4 cups water
1 small can mushrooms
1/2 stick butter or margarine
Salt and pepper to taste

Flour and brown the chicken. While it browns, put the uncooked rice, salt and pepper in a greased casserole dish and strew grated onion about. Put in the mushrooms, juice and all. Arrange chicken on top. Pour the bouillon over everything. Dot with butter. Cover and bake at 350 degrees for one hour.

Arroz con Pollo (Spanish Chicken and Rice) (Sheila)

3 pound fryer, cut-up OR 3 pounds chicken pieces
Salt to taste
6 tablespoons olive oil
2 green peppers, chopped (optional)
1 onion, chopped
2 cloves garlic, minced
2 fresh tomatoes, skinned and chopped
2 pimientos, chopped (optional-pimientos are roasted and skinned red peppers)
3 teaspoons paprika
1/4 teaspoon saffron (if you can find it) OR 1/4 teaspoon turmeric
2 cups uncooked rice
3-1/2 cups strong chicken broth
1/2 cup dry white wine (optional)

Pepper to taste Sprinkle chicken pieces with salt and brown chicken in olive oil in a Dutch oven. After chicken has browned, remove and bake 20-25 minutes (in a single layer and uncovered) in a preheated 350-degree oven. While chicken is baking, sauté onion and garlic till onion is tender. Stir in tomatoes and cook, uncovered, for 10 minutes. Add the paprika and saffron, then the rice, and stir to coat well with oil. Pour in the broth (boiling hot), wine, salt and pepper. Add the chicken. Cover the pan and cook for 20-25 minutes at low or simmer.

Garlic Chicken (Sheila)

1 chicken, cut-up
Salt and pepper
1/2 cup flour
3 tablespoons cooking oil
40 cloves garlic, unpeeled
1/2 teaspoon Italian seasoning

Sprinkle chicken with salt and pepper. Coat with flour. Brown in heated oil in large Dutch oven or oven-proof skillet. Remove paper-like covering from garlic, but do not peel. Add garlic to pan, stirring to coat with some of the oil. Sprinkle with Italian seasoning. Add 1/2 cup water. Cover pan and bake in 350 degree oven for 1-1/2 hours. Serves 4-6.

This quantity of garlic is not overpowering. It dissolves down in the cooking process and becomes somewhat mellow. You can use fewer cloves if they are large.

Chicken Fajitas (Sheila)

Marinade:
1/2 cup olive oil
2 tablespoons lemon juice or lime juice
2 cloves garlic, minced

Combine all ingredients and mix well. Add chicken strips and marinate for two to three hours. Drain off as much marinade as possible before cooking chicken.

Chicken:
6 chicken breast halves, skinned and boned (This is a great recipe for leftover chicken or turkey!)
3 tablespoons cooking oil
Dash paprika
8-inch flour tortillas, warmed

Cut chicken into bite-size pieces or 1-inch strips. Sauté quickly in heated oil, stirring frequently. Chicken should be tender but not overcooked. Sprinkle with a little paprika. Serve in warmed tortillas with salsa, guacamole or sour cream and onion and pepper recipe below. Fold tortilla around filling.

Onions and peppers:
1-1/2 tablespoons oil
1/4 teaspoon paprika
1/2 red pepper, cut into narrow strips
1/2 green pepper, cut in narrow strips
2 onions, thinly sliced and separated into rings
Salt and pepper to taste

Heat oil in large skillet. Stir in paprika. Add peppers and onions, and cook until vegetables are crisp-tender, stirring frequently.

Creamed Chicken Breasts (Judy/Sharon)

6 to 8 chicken breasts(may be partially cooked boiling or microwaving)
8 ounces sour cream
2 cans cream of chicken soup
1 roll Ritz crackers
2 tablespoons poppy seeds
1 stick butter/margarine

Cut chicken breasts into serving pieces and place in baking dish. Mix soup and sour cream together and pour over chicken. Crush Ritz crackers and combine with poppy seeds. Drop on top of chicken mixture. Pour melted butter on top of the crackers. Bake at 350 degrees for 30 minutes if partially precooked or 35 to 45 minutes if prepared with rare chicken.

Crispy Chicken (Paul)

3/4 cup plain yogurt
3 tablespoons milk
2 cups finely crushed tortilla chips
2 teaspoons garlic salt
2 teaspoons chili powder
4 whole chicken breasts, boned and halved

In shallow dish, combine yogurt and milk. In another dish, combine tortilla chips, garlic salt and chili powder. Dip chicken in yogurt mixture, then coat with chip mixture. Arrange on rack in shallow baking pan. Bake at 400 degrees for about 30 minutes or until done. Place in refrigerator until well-chilled. Serve with peach salsa (below). Makes 8 servings.

Fresh peach salsa:
4 fresh peaches, chopped (about 2-1/4 cups)
1/2 cup orange marmalade
1/2 cup thinly sliced green onions
2 tablespoons cider vinegar
1 teaspoon grated fresh ginger root

Combine all ingredients in plastic bowl with tight-fitting lid. Chill until ready to serve. Makes about 2-1/2 cups.

Moroccan Chicken with Couscous for Two (Sheila)

Chicken:
2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
4 boneless, skinless chicken thighs OR 7-8 chicken breast strips OR equivalent
1/2 cup hot chicken broth
1/4 teaspoon crushed saffron threads OR 1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoons minced green onion (green part only) (optional)

Heat olive oil in large, heavy skillet. Cook chopped onion and garlic until tender in olive oil, about 5 minutes. Add chicken. Saute about 5 minutes on each side. Combine hot chicken broth in measuring cup or pan with saffron/tumeric, cumin, and paprika. Pour into skillet and stir up browned bits from bottom of pan. Cover and simmer on low heat for about 15 minutes until chicken is done. Serve chicken and sauce on top of cooked couscous. Garnish with sliced green onion if desired.

Couscous:
3/4 cup water
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/2 cup couscous
2-3 drops hot pepper sauce (optional)

Bring water, cumin, and salt to boil in small sauce pan. Add couscous and stir. Remove from heat and let sit for 5 minutes or until couscous is tender and liquid is absorbed. Add hot pepper sauce. Use fork to fluff couscous and break into grains.