Ingredients2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
1/2 cup chopped cooked chicken breast meat
1/2 cup egg noodles
Directions
In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender...........oo............
SUNDAY FRIED CHICKEN RECIPE
1 whole chicken or any com bo of chicken pieces
Salt and pepper to taste
4 tbsp. butter
4 tbsp. Crisco
2 beaten eggs
Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip
each piece in egg mixture and brown each side in hot, melted shortening and butter.
Lower heat and cook for about 15 minutes more on each side. Use heavy iron or
aluminum frypan if possible.
Rem ove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan
and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned.
Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until
thick. Put in gravy boat and serve with the chicken that you have arranged on a platter .........
CHICKEN CACCIATORE RECIPE
1 pkg. chicken1/4 c. butter
1/2 c. sherry
15 oz. can stewed tom ato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing m ix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf
Boil chicken until done. Save water (use this to boil rice in). Cut chicken into tiny
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simm er for one hour. Serve over
rice ...............
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