Conference turris::cooks

Chicken salad always comes first to mind. Take a quantity of finely chopped
(1/4 " cubes) cooked, cold chicken and mix it with half that amount of finely
chopped celery and 1/4 that amount of finely chopped fresh onion. Moisten to
a consistency you like with mayonaise. Season to taste with salt, pepper and
celery salt plus a dash of garlic powder. Use for sandwiches or to stuff raw
veggies (Peppers, celery stalks, tomatoes, etc.)

-Jack

    You could do stir fry. Easy.
    Mix 1/4 cup of soy sauce (Or the 'traditional stir fry sauce' found
    in local grocery store - which is what I use)
    1/2 tsp or more of ginger 
    1 tsp of garlic POWDER (either sauce is salty enough)
    frozen veggies (oriental, california style, any kind you like)
    
    Take veggies out of freezer and leave on counter
    cut up cooked chicken to bite size
    mix the sauce, ginger and garlic together
    
    spray frying pan with PAM or use 2 tbsp oil, heat that.
    Add veggies, stir around a bit
    Add sauce, mix it all up
    Add chicken
    
    Its done when chicken is warm (shouldn't take long) and veggies
    are done.
    
    All in all cooking should take about 15 min MAX.
    
    Beth

One of our favorites is the old San Fransico classic, Cobb Salad. In
    fact, we usually end up cooking chicken, just to have it for the
    salad. 
    
    Iceburg lettuce, torn into bite-sized pieces
    Chopped or shredded cooked chicken 
    Tomatoes, chopped 
    Onions, chopped 
    Bacon, cooked crisply and crumbled 
    Bleu cheese 
    
    Dress with a vinegrette of vinegar, olive oil, more bleu cheese
    and salt and pepper to taste. 
    
    (The classic version also includes hard-boiled eggs, but to my mind,
    they don't add enough to be worth it..)
    
    Enjoy,
    Mike

    Sorry I couldn't put this in before, I didn't have my recipe with
    me -- now I do so here goes for Chicken Pot Pie.
    
    3 cups diced cooked chicken		1.5 cups diced cooked potatoes
    1 cup sliced cooked carrots		.5 cup cooked (or canned) peas
    2 Tbsp finely chopped onion		1/4 cup butter/margarine
    5 Tbsp all-purpose flour		2.5 cups prepared chicken stock
    1 tsp salt				or chicken bouillon
    1/8 tsp pepper			Single crust for top of pie
    
    
    Combine chicken and vegetables in well greased 1.5 quart casserole.
    
    Melt butter in saucepan
    
    Add flour, salt and pepper. Mix well.
    
    Add chicken stock gradually.  Stir constantly.
    
    Cook over medium heat until mixture thickens.  Stir occasionally.
    
    Pour over chicken and vegetables.
    
    Pastry:  (I don't have recipe, I used boxed mix)
    Roll out pastry and cover pie.  Cut slits in top for steam to escape.
    
    Bake at 425 for 25-30 minutes.
    

This is an interesting variation on chicken salad, quantities are entirely to 
taste:

	Dice the cold leftover chicken.

	Add diced celery, and minced onion.

	Add seedless raisins that have been soaked in hot water
	for about 10 minutes.

	Mix a bit of curry paste with mayo, the mix should be yellowish,
	and the curry flavor should be present, and add.
	
You can buy curry paste in a jar, or make it by heating a tablespoon or so of
dry curry powder in a skillet, then adding just enough oil to make a paste.

To this basic recipe, you can also add unsweetened shredded coconut, or rotini 
pasta, or anything that strikes you fancy.  The overall flavor should have the 
spiciness of the curry with an occasional bit of sweet.

						     
							- JP

    These are delicious, easy, freeze well, and kids love them (without
    the chives).  Makes 4 turnovers.
    
      3 oz cream cheese
      2 tbls margarine (melted)
      2 cups chicken (cooked and cut up)
    1/2 tsp salt
    1/8 peper
      2 tbls milk
      1 tbls chives
      1 package Pillsbury Crescent Rolls
    
    Mix cream cheese until soft.  Add melted margarine, milk, salt,
    pepper and chives.  Add chicken and mix well.
    
    Put 2 crescent rolls together, add chicken mixture, fold 4 corners
    to center and pinch together.
    
    Before baking brush with melted butter.  Bake 350 for 20 minutes.
                                                                      

    Tried Mexican dishes??--(Chicken) Enchiladas
                            (Chicken) Tacos
                            (Chicken) Tamales
                  
    also leftover chicken with noodles, casseroles?? etc. etc--- <DICK>

I didn't have already cooked chicken but fixed some up real quick.  This was 
tasty but I should have added more chilis to make it spicier.  Taken from the 
back of a Kraft Velveeta Mexican Shredded cheese food package.

1/2 C chopped onion
2   t margarine
2   C (8 oz) Velveeta Mexican Shredded Pasteurized Process Cheese Food 
      {doesn't that sound great? fake cheese! still tasted good...}
1/2 C milk
2   C chopped cooked chicken
1/2 C ripe olive slices
8 6-inch flour tortillas
      Oil

Saute onions in margarine.  Add 1-1/2 cups Velveeta Shredded and milk.  Reduce 
heat; stir over low heat until Velveeta is melted.  Add chicken and olives; 
mix well.  Dip tortillas in hot oil; drain.  Place 1/4 cup of chicken mixture
in center of each tortilla; roll up.  Place, seam side down, in 12x8-inch 
baking dish; top with remaining chicken mixture and remaining Velveeta.  Bake
at 350 degrees, 15 minutes or until thoroughly heated.  Top with chopped 
tomatoes and ripe olive slices, if desired.  4 servings

	I was going to prepare the Chix recipe found in this
	months (Jan.) issue of Readers Digest.  However, when
	next months (Feb.) issue arrived, we accidently thru
	out the old one.. 

	Would anyone have a copy of Jan. Readers Digest, and
	be willing to either enter the recipe, or send me a
	copy inter-office. (If I get it inter-office I will
	post here).

	The recipe used cooked chicken, with some kind of
	soup, and the Durkees onion rings, mixed together 
	with some other ingredients, and this was poured on
	top of a mashed potato crust in a pie pan...

	Any help would be greatly appreciated.

	Thanks
	Charlie

	PS.. I hope this is the right base note to use...
	     I did a directory *.* for all chick* entries
	     and ended up with over 380 different notes.. 
	     Chicken is VERY popular..

 	Here's the recipe from Reader's Digest:


			Hearty Chicken Bake

	3 cups hot mashed potatoes
	1 cup shredded cheddar cheese, divided
	1 (2.8 oz.) can Durkee French Fried Onions, divided
	1 1/2 cups cubed cooked chicken
	1 (10 oz.) pkg. frozen mixed vegetables, thawed and drained
	1 (10 3/4 oz.) can condensed cream of chicken soup
	1/4 cup milk
	1/2 tsp. Durkee Ground Mustard
	1/4 tsp. Durkee Garlic Powder
	1/4 tsp. Durkee Ground Black Pepper

        Heat oven to 375 degrees.  In a medium bowl combine potatoes,
        half the cheese and half the onions; mix thoroughly.  Spoon into
        greased, 1 1/2-quart casserole spreading across bottom and up
        sides to form a shell.  In a large bowl combine chicken, mixed
        vegetables, soup, milk, and seasonings;  pour into potato shell. 
        Bake, uncovered, 30 minutes or until heated through.  Top with
        remaining cheese and onions;  bake, uncovered, 3 minutes or
        until onions are golden brown. Let stand 5 minutes before
        serving.  Makes 4 to 6 servings.

Well, Thanks to Sharon, I made the recipe mentioned in -.1.

Unfortunately, when I went to use the potatoes, they had gotten frozen,
and were mush..  So I had to use instant potatoes...  (The reason I have
them in the house, is because the kids don't like REAL mashed potatoes).

Anyways,  I followed the directions, and served to the family..

Couple of comments...  Too much pepper, next time I'd leave it out, or
simply add a couple of twists, letting the people put on their own..

Secondly, I'd use real potatoes..  The Instant weren't bad, but I'd 
like to try it with the real ones..

Lastly, because Chicken leg quarters were the cheapest around, we used
only dark meat..  Not being crazy over dark meat myself, I think next 
time we'd by the whole bird, and use some white meat as well..  Dark
meat seems to break up into strings to quickly.

On the whole it was a quick meal to prepare (doing some of the prep work
earlier) and tasted pretty good...

Csw

    This is a tasty dish that's good for pick-up suppers or Sunday brunch. 
    It's a nice change from typical brunch dishes because it doesn't use
    cheese, eggs, or fatty meats (bacon, sausages, ham).

			Chicken Hash   Serves 2
			------------

2 T canola or corn oil
1 onion, finely chopped
1 lb potatoes, peeled and cubed
1 large green bell pepper, cubed
8 oz cooked chicken, cubed
1 t dried thyme (or 2 T fresh chopped)
1 to 2 T Worcestershire sauce
3 T chopped parsley
1/2 C milk
Salt & pepper to taste

1) Heat the oil in a nonstick skillet and saute the onion, potatoes, and green
pepper over med-high heat for 10 minutes, until potatoes begin to soften.

2) Stir in the remaining ingredients, and reduce heat.  Cook until the milk has 
been absorbed and a crust has formed on the bottom of the hash.  Turn and cook
until the second side is browned.  


    

    Here's one I tried recently, reprinted here without permission from
    "The Stoneyfield Farm Yogurt Cookbook"; the combination of tastes,
    colors and textures was very nice, and the dressing had a delightful
    blend of flavors to it.
    
                          Mandarin Chicken Salad
    
    Salad:
    
    3 cups cubed or shredded cooked chicken
    3 stalks celery, sliced diagonally
    1 can (11 ounces) mandarin oranges, well drained
    1/2 cup drained and sliced water chestnuts
    1/2 cup finely sliced scallions (white and green parts)
    1 small red bell pepper, cored, seeded, and minced
    1/4 cup sliced almonds, toasted
    
    Dressing:
    
    1/2 inch fresh ginger, minced
    2 cloves garlic, minced
    3 tablespoons minced fresh parsley
    2 tablespoons soy sauce
    1/4 cup tahini (sesame-seed paste)
    2 tablespoons fresh lemon juice
    1 tablespoon sesame oil
    1 cup plain yogurt
    1 tablespoon white or rice wine vinegar
    1 tablespoon brown sugar
    1/4 cup safflower oil
    3/4 teaspoon ground coriander
    Salt and pepper, to taste
    
    Garnish:
    
    Toasted sesame seeds
    
    Mix all the salad ingredients in a large bowl. Blend the dressing
    ingredients, drizzle over the salad, and mix. Serve over lettuce or
    other greens, in tomato halves, or on toast points. Sprinkle toasted
    sesame seeds on top for added flavor. Cover and refrigerate at least 1
    hour, or up to 2 days, before serving.
    
    Yield: 4 to 6 servings.