Make-A-Mix (19 page)

 

Add CHICKEN MIX, milk, pimiento, and parsley. Simmer 10 minutes. Serve over hot, cooked rice. Garnish with slivered almonds. Makes 6 servings.

 

1. Melt butter or margarine in a skillet, then add chopped celery and sliced mushrooms. Sauté until tender.

 

2. Simmer the ingredients in chicken broth 10 minutes. Serve in baked puff-pastry shells for a luncheon or over hot cooked rice for dinner.

 

 

 

Combine Chicken Gravy or soup and CHICKEN BROTH in a medium saucepan. Stir to blend. Add CHICKEN MIX. Simmer 8 to 10 minutes, until heated through. On 8 individual serving plates layer all ingredients. First layer rice, chow-mein noodles and chicken and gravy. Add tomatoes, celery, bell pepper and green onion. Top with pineapple chunks, shredded Cheddar cheese and more chicken and gravy, if desired. Garnish with almonds, coconut and pimiento, if desired. Makes 8 servings.

 

Hawaiian Haystack

 

 

 

 

 

Preheat oven to 375F (190C). Lightly grease a 13” x 9” baking dish. In a bowl, combine HERBED STUFFING MIX, pineapple and water. Put into prepared baking dish.

 

In a plastic bag, combine flour, salt, paprika and pepper. Add chicken pieces 2 at a time and shake to coat. Place chicken on top of stuffing. Cover with foil. Bake 30 minutes. Remove foil and bake 30 minutes longer. Prepare Creamy Sauce and spoon over top of chicken. Makes 6 servings.

 

 

 

 

 

 

 

Creamy Sauce

 

In a medium skillet, combine celery, onion, green pepper and water. Cover and simmer 10 minutes. Drain off water. Add Creamy Mushroom Sauce or soup, sour cream and soy sauce. Heat through.

 

 

Cut chicken into thin strips; set aside. In a skillet or wok, heat 2 to 3 tablespoons oil. Add chicken. Stir-fry until meat is tender, 4 to 5 minutes. Drain chicken on paper towels; cover and keep warm.

 

Add 2 to 3 tablespoons of the remaining oil to skillet or wok. Add green beans. Stir-fry about 3 minutes. Add yam slices. Stir-fry until beans are crisp-tender, 3 to 4 minutes. Add cooked chicken, water chestnuts and ORIENTAL STIR-FRY MIX. Cook until sauce is slightly thickened, about 10 minutes.

 

Stir in nuts. Add water if needed to make a thinner sauce. Simmer 2 minutes longer. Serve over hot cooked rice. Makes 4 to 6 servings.

 

 

 

In a saucepan, combine WHITE SAUCE MIX with cool water. Cook over low heat until thick and smooth, stirring constantly. Add cheese and mushrooms. Stir until cheese is melted. Pour into an 8-inch-square pan. Chill until set.

 

Lay large pieces of chicken on a generously floured surface with sides just touching. Fill in gaps with small pieces of chicken. Sprinkle with flour. Cover with plastic wrap and pound together with a mallet. Roll lightly with a rolling pin to about 8” x 10”. Remove plastic wrap. Sprinkle with salt.

 

Cut cheese mixture in 1/2- to 3/4-inch strips. Lay half of cheese strips along the long edge of chicken. Carefully wrap chicken around cheese and roll up lengthwise. With a knife, cut into 2- to 3-inch pieces. Combine egg and milk in a shallow dish. Dip chicken in egg mixture, then in breadcrumbs. Place on rack to dry, about 15 minutes.

 

Preheat oven to 350F (175C). Fry chicken in small amount of hot oil 2 to 3 minutes on each side, until golden. Place in a 13” x 9” baking pan. Cover and bake 45 minutes, until tender. Melt remaining cheese mixture and serve over chicken. Makes 8 to 10 servings.

 

 

In a saucepan, combine chicken, carrot, onion, 2 teaspoons salt and water. Cover and cook until water boils. Reduce heat; simmer 1-1/2 to 2 hours, until chicken is tender.

 

Remove from heat. Strain broth and refrigerate; skim fat from top. Cool chicken. Remove meat; discard bones and skin.

 

Preheat oven to 375F (190C). Melt 1/2 cup butter or margarine in a saucepan. Stir in flour and 1 teaspoon salt. Cook 1 minute, stirring constantly. Slowly stir in 2 cups reserved broth and milk. Cook 3 to 5 minutes, stirring constantly, until mixture thickens.

 

Remove from heat and slowly add half of mixture to beaten eggs in a small bowl. Mix well. Blend egg mixture slowly into the hot mixture in saucepan. Cook 3 to 4 minutes. Remove from heat.

 

Butter a 2-1/2-quart casserole. Put HERBED STUFFING MIX in casserole. Pour half the sauce over stuffing. Add chicken. Add remaining sauce. In a bowl, mix breadcrumbs with 1/4 cup melted butter or margarine; sprinkle over casserole. Bake 20 to 30 minutes. Makes 8 servings.

 

 

In a saucepan, combine 1/2 cup water, cornstarch, brown sugar and salt. Stir until mixture is smooth. Add reserved pineapple juice. Cook over medium heat 5 to 7 minutes, until mixture starts to thicken. Add CHICKEN MIX, soy sauce and vinegar. Cover and simmer 15 minutes, stirring occasionally.

 

Put chicken broth and 2 cups water in a large saucepan. Add rice. Cover and cook about 25 minutes.

 

Spray skillet with vegetable cooking spray and sauté onion and green peppers until crisp-tender. Add pineapple chunks, onion and green peppers to the chicken mixture. Cook until heated. Before serving, stir in tomato wedges. Serve over the hot, cooked rice. Makes 6 to 8 servings.