Chicken, Turkey & other poultry

Parmesan Crusted Chicken                        Dennis & Ruth Anne Lord

½ cup mayonnaise

¼ cup shredded Parmesan cheese

4 boneless, skinless chicken breast halves (about 1-1/4 lbs)

Preheat oven to 425°.  Spread mayonnaise over chicken breast pieces. Roll each piece in the shredded Parmesan cheese.  Bake 20 min or until chicken is thoroughly cooked.  The cheese does not melt but forms a crunchy layer while keeping the meat moist. Also good with turkey breast and cod fish fillets.

Chicken A La King                         Nancy Mack

¼ cup butter            ½ teaspoon celery seed

3 tablespoons flour            ½ teaspoon salt

1 cup chicken broth            ¼ teaspoon pepper

1 cup milk            2 cups diced chicken

            1 cup frozen peas

Melt butter, blend in flour.  Add broth & milk. Stir until smooth. Heat, stirring occasionally until think & bubbly. Add remaining ingredients.  Heat thoroughly. Serve on biscuits

Korean Chicken Wings                         Brittany Mack

Marnade:

½ cup sugar            2 ½ Tbsp sesame seeds

¾ cup soy sauce            1 ½ tsp garlic powder

¾ cup ketchup            1 tsp black pepper

½ cup oil            ¾ cup chopped green onion

Marinade the wings overnight in a lg ziplock bag.  Bake at 350° in a greased shallow pan for 1 hr.  Place in the lower half of the oven.  Brush extra marinade over the wings several times while baking.

Chicken Pillows                        Ron & Glenda Mixer

3 oz. cream cheese            1 tsp pimento (optional)

2 Tbsp melted butter            2 Tbsp milk

2 cups diced chicken            1 tsp onion

¼ tsp salt            1 can crescent rolls

1/8 tsp pepper            6 croutons

Soften cheese & add other ingredients. Open crescent rolls. Take 2 triangles and pat together to form a rectangle. Place mound of meat mixture in center and seal edges. Brush tops with butter & crushed croutons. Bake at 350° for 20 min or until golden brown.  For appetizers: Place a small amount of meat mixture in triangle crescent roll and roll up. Brush tops with butter and crushed croutons. Bake until golden brown.

Fruity Curry Chicken Salad                        Dennis & Ruth Anne Lord

4 boneless skinless chicken breast halves (can use turkey)

1 golden delicious apples, peeled, cored & sliced

1 stalk celery, diced            ½ cup toasted pecans, optional

4 green onions, chopped            1/8 tsp ground black pepper

1/3 cup golden raisins or craisins            ½ tsp curry powder

1/3 cup seedless green grapples, halved            ¾ cup mayonnaise

In large bowl combine all ingredients. Refrigerate at least 12 hrs. Serve.

Chicken Chow Mein                        Marlin & Sally Fjordbak

1 can cream of chicken soup            Combine soups & milk. Stir in chicken

1 can chicken with rice soup            Transfer to greased 8x8 baking dish.

1 (5 oz) can of evaporated milk            Bake uncovered at 350° for 40 min.

2 cup cooked chicken            Stir. Sprinkle with chow mein noodles.

1 can chow mein noodles            Bake 5 to 10 min or until bubbly

            & noodles are crispy.            Serves 4

Chicken Casserole with Dressing            Everett & Loraine Lord

Preheat oven to 350°.

Layer in a 9x13 casserole dish in the following order:

1) skinned and boned chicken breasts

2) thin slices of American cheese

3) 1 can cream of chicken soup mixed for 3/4 can of water

4) 2 cup Pepperidge Farm seasoned stuffing, (fine not cubed)

5) ½ cup melted butter

Bake for 1 hour.

Chicken Alfredo                        Ron & Glenda Mixer

Cook your noodles & drain, but DO NOT RINSE

Put olive oil in your wok or a deep skillet

Cut up your chicken in small bites – could also add whole shrimp

Cook your chicken in the olive oil until done

Add to chicken in pan:

Heavy Whipping cream – I use the large size as cook about 4-6 chicken breasts

Pea pods, broccoli or any veggies you like. Some add mushrooms

Cajun seasoning to taste

Salt & pepper to taste

Garlic to taste

Onion to taste

Lots of Fresh parmesan cheese (1 lb grated)

Bring to a boil & simmer until starting to thicken

Add noodles to thicken more & serve

Spicy Honey Chipotle Glazed Chicken            Joshua & Danielle Rudder

Cilantro Brine:

1 ½ tsp cumin seeds


1 ½ tsp black peppercorns


2 bay leaves


6 cup water


½ cup kosher salt


¼ cup firmly packed light brown sugar


½ cup firmly packed fresh cilantro stems (reserve the leaves for the glaze)


2 cup ice cubes


6 skin-on, bone-in chicken breasts (I used boneless skinless & it was just fine)


Honey Chipotle Glaze:


½ cup honey


¼ cup fresh lime juice


¼ cup coarsely chopped fresh cilantro


1 Tbsp finely chopped chipotle Chile in adobe sauce, with any clinging sauce


1 small clove garlic, coarsely chopped

kosher salt


ground black pepper


¼ cup olive oil


½ cup loosely packed fresh cilantro leaves

Cilantro Brine: Heat a med sauce pan over med heat until hot. Add cumin, peppercorns & bay leaves. Cook, stirring often until toasted & fragrant. Add 6 cup of water, salt, sugar & cilantro stems. Bring to boil. Reduce heat to low. Simmer, stirring often until the sugar & salt are dissolved. Pour into lg stainless steel bowl or heat-proof glass bowl. Add the ice cubes. Stir until ice is melted & the broth is cool. Add chicken breasts. Cover & refrigerate for 2-6 hrs.

Honey Chipotle Glaze:
Put all ingredients in blender or food processor & process until smooth. Season to taste with Salt & Pepper. Set aside.

Preheat oven to 375°. Remove chicken from. brine. Dry well with a paper towel. In a large ovenproof skillet, heat oil over high heat. Cook each breast skin side down for 6 min. Flip for additional 2 min. (you may have to do this in batches). When all the chicken is done, return them to the skillet skin side up. Brush half of the glaze on the chicken. Place the skillet in the oven & roast until a food thermometer reads 165° in the thickest part of the chicken, about 20 min. Remove chicken from oven. Brush with remaining glaze. Transfer to platter & let rest for 5 min. Scatter remaining cilantro leaves over the chicken & serve.
Lots of work but so worth it!


Apple Cider Chicken                        Joshua & Danielle Rudder

6 Tbsp extra-virgin olive oil (EVOO)

2 whole chicken breasts, 4 halves, boneless & skinless

Salt & pepper

2 lg yellow onions, thinly sliced

2 Tbsp thyme leaves, 7-8 sprigs, leaves stripped & chopped

3 Tbsp honey (eyeball it)

4 lg cloves garlic, chopped

1 cup+ apple cider vinegar

2 cup chicken stock

Preheat a Dutch oven over med-high heat. Add a couple Tbsp of Olive Oil, 2 turns of the pan. Season chicken liberally with salt & pepper & add to the hot oil, skin side down. Brown chicken, about 5 min per side. Remove & reserve. Add another 2 turns of the pan of EVOO, the onions, thyme, honey & the garlic. Season the onions with salt & pepper & cook, stirring frequently for about 20-30 min or until the onions are really brown. Add cider vinegar, scraping up all the brown bits on the bottom of the pan with a wooden spoon. Add the chicken stock & bring up to a bubble.

Chicken Lasagna                        Gig’s & Rhonda Reich

1 can cream of mushroom soup            ½ cup sour cream

1 can cream of chicken soup            ¼ cup mayonnaise

½ cup chopped onions            ½ tsp garlic salt

1 cup olives, cut up, opt.            4 cup cooked chicken

½ cup Parmesan cheese            9 cooked lasagna noodles

Combine mushroom soup, chicken soup, Layer in 9x13” pan; layer of chicken, mixture, noodles, cheese & mozzarella cheese.  Repeat layers.  Bake at 350° for 30 to __ min. Let stand 15 min before serving.

Chicken Waldorf Salad                        Roger & Ruth Fjordbak

4-5 cup cubed cooked chicken or turkey            Dressing

1 cup celery, sliced            2/3 cup mayonnaise or salad dressing

1 cup green pepper, diced            ¼ cup milk

2 Tbsp onion, finely chopped            2 Tbsp sugar

2 cup red apple, un-pared, diced            1 tsp salt

2/3 cup pecans, coarsely cut            ½ tsp cinnamon

¼ cup milk            ½ tsp nutmeg

1 tsp salt            1/8 tsp black pepper

½ tsp nutmeg            Garnish – Salad Greens

In a large mixing bowl, combine drained chicken with celery, green pepper, onion, apple & pecans.  Mix mayonnaise with milk, sugar & spices, blending well.  Toss well with chicken mixture.  Refrigerate until serving time.  Serve on individual salad plates garnished with salad greens.            Serves 8-10.

Cooking a Turkey                        Ron & Glenda Mixer

ALLOT 1 lb. per person. See chart below to determine the appropriate size turkey for your family gathering.

Turkey Size	Thawing time (in refrigerator)	Baking Time At 325° F	Number of Servings
8-12 lb	2-3 days	2 ¾ - 3 hrs	8-12
12-14 lb	3-3 ½ days	3-3 ¾ hrs	12-14
14-18 lb	3 ½ - 4 ½ days	3 ¾ - 4 ¼ hrs	14-18
18-20 lb	4 ½ - 5 days	4 ¼ - 4 ½ hrs	18-20
20-30 lb	4 ½ - 5 days	6+ hrs	20-30

~   Clean the bird from pin feathers, extra fat & innards.

~   Seal together enough tin foil to enclose the whole turkey & put in the bottom of your roaster pan. (Shiny side in).

~   Place the bird with legs up on the tin foil.

~   Stuff the bird with cooked dressing from Grandma Mixer’s recipe.

~   Cut 1 stick butter into slices & place on top & around the turkey.

~   Seal the tin foil & add enough water to fill the roaster 1” from the top.

~    Bake at 325° for at least 6 hrs.  

Stuffing (from Grandma Mixer)                        Ron & Glenda Mixer

	4 lb	6 lb	10 lb	12 lb	20 lb
Butter	¼ cup	1/3 cup	½ cup	2/3 cup	1 cup
Chopped Onions	½ cup	2/3 cup	1 cup	1 1/3 cup	2 cup
Chopped Celery	½ cup	2/3 cup	1 cup	1 1/3 cup	2 cup
White Bread (1 slice = 1 cup)	6 cup	9 cup	15 cup	18 cup	30 cup
Salt	2/3 tsp	1 tsp	1 ½ tsp	2 tsp	1 Tbsp
Pepper	Dash	1/8 tsp	¼ tsp	1/3 tsp	½ tsp
Poultry Seasoning	1 ½ tsp	2 tsp	1 Tbsp	1 1/3 Tbsp	1 Tbsp
Water	1/3 cup	2/3 cup	1 cup	1 1/3 cup	2 cup

Cook giblets in water with butter, celery, onions, salt, pepper& poultry seasoning until tender. Chop bread. Pour cooked mixture over bread.

Stuff in turkey.

Note: Because the stuffing has been cooked, it is safe to put inside the bird. If prefer not to stuff the bird, put cut up apples & oranges inside the turkey to keep it moist.

Turkey Salad                        Roger & Ruth Fjordbak

21 bx (7 oz) macaroni            Dressing            Serves 300

3(20 lb) turkeys or 15(4 lb) chickens            4 qt Miracle Whip

?4 lb carrots            mustard

2 gal peas            salt

10 stalks celery (3 bunches)            pepper

4 lb onions (or dried onion)            pickle juice

3 doz boiled eggs            sugar

2 lb onions