Chicken Cacciatora RECEIP
Chicken Cacciatora
2-1/2-3 lbs. cut up chicken
1 medium onion sliced
1 clove garlic
1 4oz. can spaghetti sauce or tomato sauce with herb seasonings
1-1/4 cups water
1 6oz. can tomato paste
1 4 oz. can drained mushroom pieces

Preheat large fry pan on medium heat. Add chicken parts, skin side down. Brown on all sides. Add onion and garlic; let brown slightly. Cover, reduce heat to low and simmer 30 minutes until chicken is tender. Serve sauce over chicken and noodles or spaghetti.

Chicken Marengo
1 3-lb. chicken, cut up
1/2 cup tomato sauce or catsup
1 large red pepper, sliced
1 large carrot, sliced
1 small can button mushrooms
1 large green pepper, sliced 1 onion, sliced
3 segments garlic, crushed Salt & pepper to taste

Preheat roaster bottom on medium-high heat for about 3 minutes.  Place chicken in hot pan, sink side down, and brown on all sides.  Add remaining ingredients, tomato sauce (or catsup) last.  Season to taste. Cover. Cook over low heat 25-30 minutes.

Poultry Dressing
6 cups bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 teaspoon poultry seasoning
1/4 cup butter or margarine
1/2 cup chopped celery
1/4 teaspoon pepper
1/4 cup hot water

Mix crumbs, salt, pepper and poultry seasoning. Saute onion and celery in butter and add to crumb mixture. Add water and mix lightly.

Greaseless Fried Chicken
1 frying chicken, cut up
Salt and Paprika

Wash and dry chicken parts. Preheat skillet over medium heat until hot. Place chicken skin side down in skillet until browned.  Brown on all sides. Turn heat to low. Keep turning chicken. Allow 30-40 minutes total time depending upon plumpness of chicken.  Season when done.

Chicken Gravy
1/4 cup chicken drippings
4 tablespoons flour
1 teaspoon paprika
2 cups milk
Salt and pepper

Blend flour in heated drippings over medium heat.  Add milk and seasonings and cook, stirring constantly until gravy is thick and smooth.  If too thick, add additional milk as needed.

Chicken Tettrazini (Or Turkey)
1 4-5 lb. stewing hen
1/2 bay leaf
1 stalk celery
1/4 onion
1 tablespoon salt
5 pepper corns
1/2-1 lbs. spaghetti
1 qt. chicken broth
1/2 cup chopped green pepper
1/2 cup chopped onion
1-1/2 oz. can mushroom pieces drained
1/2 lb. butter, margarine or chicken fat
2/3 cup flour
4 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 lb. Old English cheese grated
1/2 lb. American cheese grated
1 cup buttered bread crumbs

Cook chicken w/bay leaf, celery, onion, salt and pepper corns in water. Simmer until tender (1-1/2 to 2 hours). Remove chicken from bones and cut into small pieces.  Cool broth and remove fat; strain. Cook spaghetti in one qt. of this broth. Spaghetti will absorb the broth so do not drain. Cook green pepper, onion and mushrooms in butter or margarine. Blend in flour. Gradually add milk, salt and pepper. Cook until thick. Stir in cheeses until melted. Combine chicken, spaghetti and sauce in roaster bottom and cook covered over low heat 10-15 minutes, until mixture is well blended. Put in serving dish and sprinkle top with heated, buttered bread crumbs. Serves 12. Left-over turkey may be substituted for chicken. Use buillon cubes to make chicken broth.

Arroz Con Pollo (Chicken w/ rice)
1 cup rice
2 tablespoons cooking oil
4 pcs. Chicken
1/2 small can tomato sauce
1 tablespoon diced onion

Brown rice in oil in small skillet. Add onion and tomato sauce.  Add enough water for rice to cook, placing pieces of chicken on top. Season with salt and garlic salt, cover and cook 20-30 minutes.

Chicken Breasts & Dressing
Preheat skillet over medium heat. Place chicken skin side down in pan and brown. Turn pieces. Cover. Reduce heat to lowest possible setting. Cook 30 minutes. Uncover and remove chicken.  Turn you favorite dressing into skillet. Place chicken, skin up, on dressing. Cover. Cook over lowest heat for 20-25 minutes. Season to taste.

Chicken & Pork Adobo
1 medium chicken, sliced
2 teaspoon soy sauce
1/4 teaspoon garlic salt
1/2 pork tenderloin, sliced
2 tablespoons vinegar
6 black pepper corns
Salt to taste

Mix all ingredients in the roaster bottom and cover. Place over medium heat; then lower heat when steam begins to escape on sides. Cook 30-40 minutes.