Category: Poultry

INGREDIENTS

1 lb veal or turkey breast cut up for scallopini
2 green peppers, sliced
1/2 lb mushrooms, sliced
Marsala wine
flour for dredging
oil for sautéing

DIRECTIONS

Dredge meat in flour, shake off excess. Heat small amount of oil in a large skillet, saute meat, without crowding, both sides to lightly brown. In same skillet, saute peppers and mushrooms 1 to 2 minutes. Put meat back in skillet and add 1/2 cup Marsala. Turn ingredients in the sauce and heat all together. Arrange on platter and serve 4.

DIRECTIONS

Slice 2 or 3 ribs celery on the bias, 2 large onions, sliced, green pepper, sliced and 1 or 2 cups mushrooms, sliced. Combine and saute in 3 Tbl hot oil until soft. Add 2-4 cups cooked shredded turkey and continue sautéing until lightly brown. Add pepper and soy sauce to taste and serve with french fries. Serves 4 – 6.

INGREDIENTS

6 Tbl oil
1 medium onion, minced
3 Tbl diced green pepper
4 Tbl flour
1 1/2 cups chicken broth
1 1/4 cups sliced mushrooms, sautéed
3 cups cooked turkey, diced
1 large tart apple, cored and diced
1 can water chestnuts, drained and sliced
1 Tbl minced parsley
pepper to taste
1 1/2 tsp curry powder

DIRECTIONS

Heat oil in large casserole and saute the onions and green pepper until soft. Stir in the flour, cook a moment and add the broth and mushrooms. Simmer for 15 – 20 minutes. In a large bowl mix the turkey, apple, water chestnuts, parsley and pepper. Stir in the curry powder into the sauce and taste and adjust seasoning. Stir in the turkey mixture, heat slowly for 10 – 15 minutes over the lowest heat. Serve with hot rice. Serve chutney, grated coconut, chopped salted peanuts, preserved or candied ginger. Serves 6 – 8.

INGREDIENTS

8 Tbl butter
1/2 lb mushrooms, chipped
1 clove garlic
1/3 cup melted butter
1/3 cup dry sherry or vermouth
4 chicken breast halves, boned and skinned
1 onion, chopped
2 Tbl minced parsley
1 1/2 Tbl flour
salt and pepper
8 Phyllo leaves
1/4 cup bread crumbs

DIRECTIONS

In a skillet heat 3 Tbl butter and saute onion. Set aside. Heat 3 Tbl butter and saute mushrooms until juices evaporate. Add onion, garlic and parsley and saute. Stir in flour, mixing well and add vermouth. Stir over medium heat until thickened. Season with salt and pepper. In skillet met remaining butter and saute breasts few minutes each side. Butter one sheet of phyllo and sprinkle with crumbs. Cover with second sheet and butter. Place breast half on leaves 4″ from end and 1/4 cup mushroom mixture on top and roll up tucking in corners. Butter outside and bake seam side down 350 degrees 35 minutes.

INGREDIENTS

3 lbs chicken wings, cut up – sprinkle with salt and pepper
2 Tbl oil
combine and pour over the wings:
1 cup honey
1/2 cup soy sauce
1 garlic clove, crushed
2 Tbl ketchup

DIRECTIONS

Bake in foil lined pan for 1 hour at 375 degrees. Serves 8.

DIRECTIONS

Cut up as many chickens as you need and season with salt, pepper, garlic powder, and onion powder. Pour olive oil all around chicken in the pan. About 3/4 cup. Sprinkle with oregano and parsley. Bake for 45 minutes at 350 degrees. Pour white wine all around the chicken and turn the pieces over. Bake another 45 minutes.

INGREDIENTS

3 onions, sliced
2 cloves garlic, crushed
3 Tbl oil, divided
1 1/2 lbs chicken wings
1/2 lb gizzards, not livers
3 Tbl flour
1 1/2 tsp salt
1/2 tsp pepper
1/2 lb ground beef
3 Tbl seasoned bread crumbs
1 Tbl water
1 1/2 cups chicken broth
2 tsp paprika

DIRECTIONS

In a Dutch oven, lightly brown the onions and garlic in 1 Tbl oil. Remove and set aside. Dredge wings and gizzards in flour, 1 tsp salt and 1/4 tsp pepper. Sprinkle remaining flour over the onions. In the same pot put in the remaining oil and brown the wings and gizzards. Mix the ground beef with the 1/2 tsp salt and the 1/4 tsp pepper, the bread crumbs and 1 Tbl water. Shape into 1″ balls. To the pot add onions, broth, and paprika. Place meatballs on top. Bring to a boil and reduce the heat. Cover and simmer 1 – 1 1/2 hours or until gizzards are tender. Serve hot over hot rice. Makes 4 servings.

INGREDIENTS

1 medium eggplant
3 Tbl oil
1 chicken, cut up
1 large onion, thinly sliced
1 pkg French style green beans, thawed
1 pkg whole okra, thawed
2 medium zucchini, cut in quarters and then 2″ pieces
4 medium potatoes, pared and sliced
2 green peppers, quartered
2 large tomatoes, sliced
1 Tbl salt
1/2 tsp Tabasco

DIRECTIONS

Pare eggplant and cut lengthwise in quarters then crosswise in 2″ pieces. Soak in salted water for 15 minutes. Drain and press in paper towels to dry. Heat oil in large skillet. Add chicken pieces and onion. Brown chicken on all sides. Place chicken and onion in 4 qt casserole. Add layers of green beans, eggplant, okra, zucchini, potatoes, peppers and tomatoes. Sprinkle with salt and pepper and Tabasco. Cover and bake 350 degrees for 1 1/2 hours. Serves 4.

INGREDIENTS

2 whole chicken breasts, skinned and boned
1/2 cup water chestnuts, sliced
1/2 cup green pepper, diced
1 cup mushrooms, sliced
1/4 cup cashew nuts
2 Tbl hoisin sauce
1 Tbl soy sauce
1/2 tsp salt
1 Tbl sherry
1 Tbl cornstarch
4 Tbl oil

DIRECTIONS

Mix the chicken with the sherry, soy, and cornstarch. Stir fry chestnuts, green pepper, and mushrooms in oil. Add salt and set aside. Heat oil in pan and stir fry the chicken. Add hoisin and mix. Add cooked vegetables and nuts. Serves 4.

INGREDIENTS

2 1/2 chicken breasts, skinned and boned
1/2 cup flour
3/4 cup oil
1 cup chopped onions
1 cup chopped green peppers
1 tsp minced garlic
2 cups raw rice
2 tsp salt
1/2 tsp pepper
1/8 tsp saffron
1 1/2 cups chopped tomatoes
3 cups chicken broth
dash cayenne

DIRECTIONS

Roll chicken in the flour. Heat oil and brown chicken. Remove. To oil, add onions, peppers, garlic, and rice. Cook until rice is translucent. Return chicken and add seasoning, tomatoes, and broth. Stir. Cover and bake 350 degrees for 45 minutes until all is tender.