Chicken fried rice

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Chicken fried rice

Cook 1 lb. chicken pieces (bite sized) in a little butter. Place in a bowl with 1/3 c. soy sauce and 1 t. salt. Stir. Fry 1 c. rice in 1/3 c. oil until golden. Prepare 2 ½ c. chicken broth using boullion cubes. Add chicken, marinade and broth. Cover. Simmer 15 minutes. Add ½ c. ch. onion, ½ c. peppers or other veg and stir. When water is gone. Hole in middle and add 2 beaten eggs. Cook. Serve with soy and Fanta. Chopsticks.

Peel and slice thinly 4 potatoes, put in baking dish. S& P Place 4-6 chicken pieces (legs and thighs) on top. Pour ½ c. melted butter over chicken. Mix ¾ c. milk with mushroom soup (2 cans) or make white sauce and pour over chicken and potatoes. Sprinkle with garlic, s & p.

Put 4-6 chicken breasts in pan, sprinkle with salt and pepper. Mix 1 T. cornstarch with 1 T. water, ¼ c. vinegar, ½ c. sugar, ½ c. soy sauce, ½ t. garlic powder, ½ t. ginger. Pour over chicken. Bake. Turn at least once. Serve sauce over rice. Add green pepper, onion, pineapple chunks last 10-15 minutes

BARBECUED CHICKEN 350* for 45 minutes to 1 hour
Mix half cup cornstarch or potato starch and half cup flour in a bag. Coat 6 chicken breasts or 1 whole cut up chicken with flour. Dip in 3 well beaten eggs. Brown on both sides in hot cooking oil. Put chicken in baking dish. Pour sauce over top. Bake. Turn while baking. Good cold. Freezes well. SAUCE: Mix: Half cup chicken broth, half cup vinegar (may use half pineapple juice), half cup catsup, 1 c. sugar, 2 T. soy sauce, s& p

OVEN BARBECUED CHICKEN 400* for 30 minutes. Brush with sauce. 30 more minutes

Place 2 lbs. Chicken parts in pan. Combine: 2 T. Worcestershire Sauce, 1 T. vinegar, 1 T. barbecue sauce, 1 t. barbecue spice, 1 T. sugar, ¼ c. catsup (Russian tomato/apple sauce), cayenne pepper. Brush sauce on chicken. Bake. Brush on sauce. Finish baking. BARBECUE SANDWICH: Combine meat with sauce and serve on bread.

Peel and slice several carrots and potatoes. Boil. Prepare chicken, ground beef or ham. Saute meat with ch. green peppers and onion. Set aside. Make gravy.

GRAVY: Melt ¼ c. butter in pan. Add 4 to 5 T. flour. Cook. Add ½ c. milk, ½ c. water, 1 chicken bouillon cube Add more water as needed.

CRUST: 2 c. flour, 4 t. baking powder, ½ t. salt. Cut in 4 T. butter. Stir in 2/3 c. milk. Roll out half the dough. Place in baking dish. Add gravy, vegetables and meat. Pour onto dough. Roll out other half and place on top. Cut hole. Bake

Mix together: 1 c. rice, 1 lb. cooked meat, ½ ch. onion, ½ c. grated cheese, ½ t. salt, sliced mushrooms and ch. parsley, if desired. Set aside. CRUST: Combine 1 egg and ½ c. sour cream. Mix into 2 c. flour, 1 t. salt and ¾ c. butter. Divide and roll out. Place in pan. Fill with meat mixture. Top. Crimp edges. Prick with fork. Bake.

Brown 2 c. hamburger with 1lg. ch. onion, 1clove garlic (or use cooked chicken or ham). Drain. Place in baking dish. Add a layer of 3 or 4 raw grated carrot. Cover with 2 or 3 cups mashed potatoes. Top with grated cheese. Garnish with bread crumbs dotted with butter. Bake. Good with chili sauce, hot tomato sauce or ketchup.

In a baking dish make several layers of 4-6 sliced potatoes, 1 ch. onion, ½ head shredded cabbage and diced sausage or ham. S& P Pour 1 c. white sauce over top and sprinkle with grated cheese. Bake.

Add 2 c. cooked meat (chicken, beef, ham, tuna, whatever), 4 c. cooked starch (noodles, rice, potatoes, whatever), 2 c. cooked vegetables (corn, beans, carrots, whatever) and 2-4 c. sauce (white, tomato, whatever) Place in large baking pan. Sprinkle with dill, oregano, basil, whatever. OR saute peppers and onions or whatever with the white sauce. Top with cheese, biscuits or mashed potatoes or bread crumbs. Bake.