Maystar Family Cookbook
STOVE TOP TURKEY
BREAST OF PHEASANT A' LA DR. PEPPER
CHICKEN CASSEROLE II
CHICKEN FAJITA PITAS
MARYLAND FRIED CHICKEN
LEESA'S FRIED CHICKEN
TENDER-QUICK CHICKEN OR PORK CHOPS
CHICKEN IN SOUR CREAM WITH HOMEMADE NOODLES
EASY CHICKEN ENCHILADAS
CHICKEN AND RICE CASSEROLE
PICANTE CHICKEN AND RICE
SHANGHAI CHICKEN WINGS
POPPY SEED CHICKEN
CHICKEN OR TURKEY TETRAZZINI
CHICKEN DIJON IN PASTRY SHELLS
CHICKEN CASSEROLE III
CINNAMON SUGAR CHICKEN
CHICKEN BROCCOLI ORIENTALE
CHERRY ALMOND CHICKEN
EASY CHICKEN CACCIATORE
CHICKEN POT PIE
CHICKEN ENCHILADAS II
TOP TURKEY - VICKIE PERRY
2 cups turkey, cooked and cubed
Layer cubed turkey in bottom of 9 x 13 inch pan. Top with grated cheese. Mix soup and water together. Pour over cheese. Mix stuffing with seasoning package, melted butter and water. Pour over top of soup. Cover. Bake at 350 degrees for 1 hour. Remove cover last 15 minutes.
The original recipe called for wine. Babette substituted Dr. Pepper, which resulted in a very delicious dish.
2/3 cup flour
2/3 cup chopped onions (opt.)
Combine flour and spices and dredge pheasant breasts. Shake off excess flour. Heat about 2 Tbsp. of butter in large fry pan (one that has a lid) and lightly brown pheasant breasts on all sides, adding more butter if needed. Add Dr. Pepper and braise about 1 hour until tender. In another frying pan sauté mushrooms and onions in remaining butter. Stir in water or broth, mixed with flour. Cook over moderate heat until sauce is thickened and smooth. Remove cooked pheasant from pan and arrange on serving platter. Combine liquid left in pan with mushroom gravy and sour cream. Pour over pheasant.
Use 1/4 cup of Dr. Pepper over pheasant breast, which is wrapped in foil and baked at 325 degrees for 30 minutes. (Also good in coals of campfire, too!)
CHICKEN CASSEROLE - CELIA WEEKS MAYBEE
2 cups chicken or turkey - cooked and diced
Mix all together. Put into buttered 2 Qt. casserole dish. Top with buttered bread crumbs. Bake at 325 degrees for 35 minutes.
HAWAIIAN HAYSTACKS: - CELIA WEEKS MAYBEE
You can create your own "haystack", but first you put down some chow mein noodles, rice, chicken and gravy and then you can put the other ingredients the way you want on top. It's very good and is a nice cool lunch for the summer.
CHICKEN CASSEROLE II - MELANIE SMITH
4 skinless chicken breasts
Preheat oven to 350. In foil lined or greased 9 x 13 inch pan place chicken breasts, fleshy side up. Mix together soup and milk and pour over chicken. Sprinkle with paprika. Bake at 350 degrees for about 45 minutes.
1 boneless, skinless chicken breast
Use leftover chicken (broiled or quick fried). Cut into strips, or if you have the time in the morning, sauté a few strips of fresh chicken meat with the fajita seasoning. Slice the pita bread across the center to form a pocket. Fill the bread with the chicken and all of the remaining ingredients.
SHARMA'S CHICKEN - SHARMA AYERS
1 whole frying chicken
Slice, but do not peel apples. Cover with water and place in saucepan. Cook until just tender. Dice carrots and cook until just tender. Place chicken in roasting pan. Brush honey on chicken. Bake in oven for 5 minutes. Sprinkle with cinnamon, allspice and sugar. Add pineapple and cook 5 minutes more. Add carrots and apples and continue baking chicken until done.
2-1/2 lbs. chicken, cut up
Cut chicken in pieces and breast half into halves. Mix flour, pepper, salt and paprika. Blend eggs and water.
Coat chicken with flour mixture; dip into egg mixture, then dip into crumbs. Heat 1/4 inch oil in large skillet. Brown chicken in oil over medium heat until light brown. (Approximately 15 minutes.) Reduce heat, cover and simmer, turning once or twice, until thicker pieces are done, 30 to 40 minutes. Remove cover during last 5 minutes of cooking to crisp chicken. 6 servings.
LEESA'S FRIED CHICKEN - LEESA BROWN
Cook chicken using method and ingredients above EXCEPT add 1 tsp. ginger to spices and do not coat in crumb mixture...dip first in egg, then flour mixed with spices.
SHERRIED CHICKEN - SHELLY & TERESA
Substitute 1/4 tsp. ground ginger for the paprika. Omit eggs, water and crumbs. After browning chicken, place skin sides up in ungreased pan 13 x 9 x 2 inches. Mix 1/2 cup chicken broth, 1/4 cup sherry or apple juice and 1 clove garlic, crushed. Pour 1/4 of the broth mixture over the chicken. Cover and cook in 325 degree oven, brushing occasionally with remaining broth mixture, until done 45 to 50 minutes. Remove cover last 5 minutes of cooking to crisp chicken.
MEXICAN CHICKEN - SHELLY NORBY
1/2 cup Miracle Whip salad dressing
Heat broiler. Mix dressing, juice and seasoning mix. Place chicken on rack of broiler pan. Brush with 1/2 of the dressing mixture. Broil 5 to 7 inches from heat for 8 to 10 minutes. Turn; brush with the remaining dressing mixture. Continue broiling 8 to 10 minutes or until tender. Serve with twisted breadsticks and black beans with chopped red pepper, if desired. Makes 8 servings (or 4 servings with enough left to make Easy Chicken Enchiladas).
Buy roasting bags. Dredge chicken or chops with shake & bag mix or your own choice of spices. (Try a little poultry seasoning for chicken or use your imagination.) Sprinkle with water. Place meat in browning bag in 9 x 13 inch pan, following directions on bag.
2 - 4 chicken breasts
In large skillet, cook chicken in butter until lightly brown. Add spices and fluid. (See above.) Cook until chicken is tender.
Remove chicken and place in oven to keep warm. Add sour cream to pan of juices and spices and cook until hot, stirring until well-blended. (5 minutes.) Put chicken back in and stir until well-marinated. Serve over hot rice or noodles. (See homemade noodles.)
HOMEMADE NOODLES - ANITA STIEBER
Put 2 cups of flour into bowl. Sprinkle in 1 tsp. salt. (opt.) Add 6 eggs. Mix until smooth...it will be thick and sticky.
Boil water in large saucepan. Flip 1/2 tsp. of batter into boiling water and when it floats, it's done. (May do several noodles at once.) Drain noodles and place in pan of warm melted butter ( on low heat) until covered and then into bowl until ready to serve.
Heat oven to 350 degrees. Skin chicken breasts or thighs. Sprinkle heavily with Parmesan cheese, Italian seasoning and salt and pepper. Bake at 350
degrees for 45 minutes, then broil for 10 minutes until brown. (Watch carefully.) Serve with fettuccine Alfredo.
EASY CHICKEN ENCHILADAS - SHELLY NORBY
1/2 cup Miracle Whip salad dressing
Heat oven to 350 degrees. Mix dressing, cumin and red pepper; stir in chicken. Spoon 1/3 cup of the chicken mixture onto each tortilla, roll up. Place, seam-side down, in a 12 x 8 inch baking dish. Pour salsa over filled tortillas; sprinkle with cheese. Bake 30 minutes; sprinkle with cilantro. Serve over hot cooked rice with chopped red peppers, if desired. Makes 4 servings.
CHICKEN AND RICE CASSEROLE - BIANCA KRALL
1 cup uncooked long-grain rice
Combine all ingredients in 2-quart glass casserole. Microwave HIGH covered 30 to 35 minutes or until rice is tender, stirring 2 or 3 times. Makes 4 to 6 servings.
PICANTE CHICKEN AND RICE - SHELLY NORBY & TERESA ORTIZ
1/4 cup flour
Combine flour and seasoned salt in plastic bag. Add chicken and coat with flour. Heat oil in large skillet; add chicken and cook until brown, stirring occasionally. Add remaining ingredients except cheese; blend well. Bring to a boil; reduce heat. Cover and simmer for 25 to 30 minutes or until liquid is absorbed and rice is tender. Stir in 1/4 cup shredded cheese. Serve topped with remaining cheese. 4 - 6 servings.
SHANGHAI CHICKEN WINGS - ANITA STIEBER This recipe comes from Forrest' s Grandma, Ann Stieber.
2 -3 lbs. chicken wings (wings work best, but I use breasts or thighs)
Put everything into saucepan and bring to boil. Reduce heat, cover and simmer for 20 minutes, then remove cover and stir. Increase heat slightly and continue cooking for 15 minutes more. It will thicken now. Toss and stir each wing with the sauce. Serve over hot rice or chow mein noodles.
(I got this recipe from a lady in our ward in Lander who's one of the best cooks I have ever met.)
1 cup cooked and chopped chicken (or 2 lbs. hamburger, browned with onion)
Warm 2 dozen corn tortillas, fill with above; place in lightly greased pan. Top with cheese. Bake at 350 degrees for 30 to 40 minutes to warm through.
POPPY SEED CHICKEN - KAY STARK
Cook and bone a chicken or 2 whole chicken breasts. Cut up and place in the bottom of a casserole dish. Top with:
1-1/2 cups sour cream, mixed with
Crush 1 inner pack of Ritz crackers. Melt 3/4 cup butter or margarine. Mix cracker crumbs and butter. Add 2 Tbsp. poppy seeds.
Put this mixture on top of soup and sour cream. Bake at 350 degrees for 30 minutes.
CHICKEN OR TURKEY TETRAZZINI - STEFANIE COMER & VALERIE WALDEAN
8 oz. spaghetti or fettuccine noodles, cooked
1/4 cup butter or margarine
Cook spaghetti or noodles in boiling salted water. Drain. Sauté mushrooms in melted butter or oil. Make sauce by melting butter or margarine in large saucepan. Blend in f lour, salt and pepper . Gradually add chicken stock, stirring constantly. Cook until sauce is thickened. Add wine. Remove from heat and add whipping cream.
Combine about 3/4 of sauce with chicken and mushrooms. Cover bottom of greased baking dish with cooked, drained pasta. Pour chicken mixture over top of pasta. Top with remaining sauce. Sprinkle top with grated Parmesan cheese. Place in moderate oven (375 degrees) until cheese is melted and a delicate brown...about 20 minutes.
CHICKEN DIVAN - VALERIE WALDEAN
2 pkg. (10 oz. ea.) frozen broccoli or asparagus spears
1 cup mayonnaise (not salad dressing)*
Steam broccoli until thawed or asparagus until cooked; drain well. Place in lightly greased 8 x 12 inch casserole dish. Top with chicken. In a large bowl combine soup, mayonnaise, lemon juice. Pour over chicken. Cover with shredded cheese. Sauté bread crumbs in melted butter and cover the cheese layer with them. Bake at 350 degrees for 35 to 40 minutes.
*White sauce may be substituted for canned soups and mayonnaise.
6 Tbsp. butter
Prepare sauce by melting butter over low heat. Add flour and blend over low heat for 3 to 5 minutes. Stir milk in slowly, using wooden spoon or wire whisk. Continue to stir and cook over low heat until it is thickened. Add spices.
1 pkg. (10 oz.) Pepperidge Farm Frozen puff pastry shells
Prepare pastry shells according t o package directions. Meanwhile, in skillet over medium heat, in 1 Tbsp. hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken.
Reduce heat to medium. In same skillet in remaining 1 Tbsp. hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Spoon over pastry shells. Serves 6.
CHICKEN CASSEROLE III - VALERIE WALDEAN
6 chicken breasts or thighs, skinned
Place chicken pieces in 9 x 13 greased baking dish (use margarine or oil). Combine soups, wine and celery and mix well. Pour over chicken. Top with grated cheese or bread crumbs. Bake at 350 degrees for 2 hours.
CINNAMON SUGAR CHICKEN - TINA JACOBS
4 boneless skinless chicken breast
Combine cinnamon and sugar in small mixing bowl. Preheat oven to 400 degrees. Rinse chicken breast thoroughly in cold water.
Roll breast in the mixture and place on a foil lined baking pan. Bake for 15-20 minutes and then add the water to the bottom of the pan. Do not turn the chicken. Bake for 15-20 more minutes, or until chicken is golden.
CHICKEN BROCCOLI ORIENTALE - TERESA ORTIZ & SHELLY NORBY
1 Tbsp. vegetable oil
In 10 inch skillet, over medium-high heat in hot oil, cook chicken - 1/2 at a time until browned. Add onion and peppers. Cook 5 minutes or until vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover, simmer for 5 minutes or until vegetables are tender. Serve over rice.
Makes 4 servings.
CHERRY ALMOND CHICKEN - MICHELLE COOK
1 can pitted Bing cherries, drained
Mix cornstarch in 1/4 cup cold chicken broth. Stir into mixture of rest of broth and fruit. Heat and stir until thickened. Stir in lemon juice and seasonings. Add chicken and heat through. Serve over hot rice.
EASY CHICKEN CACCIATORE - BABETTE COOK
2 - 4 chicken breasts, skinned (boned also if you want)
Place chicken breasts in foil lined 9 x 13 pan. Cook for about 30 minutes in 350 degree oven or until chicken is done. Drain off grease. Pour spaghetti sauce over chicken. Continue to heat until sauce is hot. Place slices of cheese over top of chicken and heat until cheese is melted. Serve over hot pasta.
CHICKEN POT PIE - BARBARA CARTER
1 stewing chicken - abt. 4 to 6 lbs.
(save stock from stewing chicken and it is a good idea to have a can or so of chicken broth available. Swansons chicken broth is best.)
1/4 cup flour
Stew chicken until it is just done and not stringy. Save stock. Remove meat from bones and cut into large pieces. Reserve 1 cup of chicken stock. Cook onions, carrots or carrotsnips and potatoes in rest of chicken stock until tender (about 10 minutes.) If there is not sufficient stock from stewed chicken, add a can or two. Blend flour and seasonings with reserved cold stock.
Stir into chicken stock and vegetables, bring to a boil and cook until thickened, stirring constantly. Add chopped chicken and frozen peas. Turn into a greased 3 quart casserole.
2 cups biscuit mix
*(if using our mix, for commercial mix use milk.)
Cut shortening into biscuit mix. Mix in water. Turn on floured surface and knead for five minutes. Roll out to fit top of casserole. Bake at 400 degrees for 15 to 20 minutes.
CHICKEN ENCHILADAS II - JANICE MAYBEE
4 large chicken breasts (halves)
Cook chicken. Skin and dice. Mix together chicken, cream of chicken soup, chilies, olives, sour cream, onions, 1 cup Monterey Jack cheese and 1 cup cheddar cheese. Grease pans. Place filling in tortilla shells and roll up. Put remaining mix on top with remaining Monterey and cheddar cheese. Bake at 350 degrees for 40 to 50 minutes. Serves 12.
CHICKEN TETRAZZINI - SHELLY NORBY &
1 can cream of mushroom soup
In 2 quart saucepan, combine soup, water and cheese. Over low heat, heat until cheese is melted, stirring occasionally. Add spaghetti, chicken, pepper and parsley. Heat through, stirring occasionally. Serves 4.