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Teriyaki Chicken
Gary Nelson
Skinned boneless chicken breasts
2" finger ginger, grated
1
1
3
1
cup soy sauce
cup sugar
-4 green onions, chopped
-2 cloves garlic, crushed
1 teaspoon sesame seeds
Black pepper
Chili pepper
1 tablespoon sesame oil
Grated yellow onion (not much)
Mix all ingredients except chicken in bowl. Stir well to get sugar mixed in. Pour over chicken
in flat dish. If necessary, turn chicken after half the marinating time. Marinate chicken breasts
20-45 minutes. Barbecue over medium heat, not long--don't want to overcook. Can baste with
marinade if you want to.
No Peek Skillet Chicken
Kim Toney
2
2
1
1
tablespoons olive oil
½ pounds chicken
can (14½ oz.) whole tomatoes, undrained
jar (4½ oz.) sliced mushrooms, drained
1 clove garlic, minced
1 envelope onion soup mix
Hot cooked noodles
Heat oil and brown chicken; drain. Stir in tomatoes, mushrooms, and garlic combined with
soup mix. Simmer 45 minutes until chicken is done. Serve over hot noodles.
Microwave Chicken-Noodle Casserole
Greta Jacobson
4
1
¾
¼
oz. noodles
(10¾ oz.) can cream of mushroom soup
cup milk
2 tablespoons chopped pimento
½ teaspoon salt
¼ teaspoon pepper
2 cups cooked, diced chicken
¾ cup crushed potato chips
pound mild cheddar cheese, grated (1 cup)
1/3 cup chopped green pepper
On cooktop, cook noodles according to package directions. Drain. Combine noodles with
remaining ingredients, except potato chips, in a 2 ½-quart casserole. Mix well. Cover; cook in
microwave on high for 10 minutes, stirring after half the cooking time. Stir. Sprinkle with
potato chips. Brown 5-6 minutes or until top is browned as desired.
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