Conference turris::cooks

    
    	Chicken Enchillidas, do you need help making enchillidas?
    	Chicken Tacos would work too.
    
    	Chicken pot pie. Make a thick gravy, add carrots, celery, onions
    and any other vegies that you like. Roll out a pie crust, bake in
    moderately hot over until crust is golden brown.
    	If you want a quick meal, you can buy gravy in a jar and serve
    it over bread, open hot chicken sandwich.
    
    	Linda
    
    

    Here are a few that I've tried.  I got them out of my "Better Homes
    and Gardens Chicken and Turkey Cook Book".  Well worth your time
    to locate and purchase.  It has some good recipes in it.
    
    Club Chicken Casserole
    
    In saucepan bring 2 cups chicken broth and 2/3 cup regular rice
    to boiling.  Reduce heat;cook,covered,for 15 minutes.  Remove from
    heat;let stand,covered,10 minutes.
       Cook and drain one 10 oz. package frozen chopped broccoli.  In
    saucepan melt 3 tablespoons butter or margarine.  Stir in 3 tablespoons
    all-purpose flour,1 1/2 teaspoons salt, and dash pepper.  Add 2
    cups milk;cook and stir till thickened and bubbly.  Stir in 2 cups
    cubed cooked chicken,the cooked rice,drained broccoli, and one 4
    oz. can sliced mushrooms,drained.  Turn into a 2-quart casserole.
    Bake,covered,at 350F. till heated through, 30-35 minutes.  top with
    1/4 cup toasted silvered almonds.  Serves 6
      I usually omit the broccoli(my husband doesn't care for it), and add
     pimentos for color.  Peas also work well in this.

    Chicken Puff Casserole
    
    1/4 cup butter or margarine
    1/4 cup all-purpose flour
    1/2 teaspoon salt
      Dash pepper
    1 1/2 cups milk
    1 cup chicken broth
    2 cups cubed cooked chicken or turkey
    1 cup frozen peas,cooked and drained
    2 tablespoons chopped pimientos
    3 eggs,separated
    1/2 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon paprika
    1/2 teaspoon salt
    1/2 cup milk
    1 tablespoon cooking oil
    
    Melt butter;blend in 1/4 cup flour,1/2 teaspoon salt, and pepper.
     Add 1 1/2 cups milk and broth.  Cook and stir till bubbly.  Add
    chicken,peas and pimientos;heat.  Cover and keep hot.
       Beat egg whites till stiff peaks form.  Beat egg yolks till thick.
     Combine 1/2 cup flour,baking powder,paprika, and 1/2 teaspoon salt.
     Add to yolks alternately with 1/2 cup milk and oil.  Fold in whites.
    Turn chicken mixture into 11x7 1/2x 1 1/2 inch baking pan.  Top
    with batter.Bake at 425F for 20-25 minutes.  Serves 4 or 5.

    Prepare 1/2 of an 8 oz. herb-seasoned stuffing mix (2 cups) according
    to package directions for dry stuffing.  Spread in a 10x6x2 inch
    baking dish;top with 2 cups chopped chicken or turkey.  Melt 1/4
    cup butter;blend in 1/4 cup all-purpose flour,1/8 teaspoon salt,
    and dash pepper.  Add 2 cups chicken broth;cook and stir till bubbly.
     Stir moderate amount off hot mixture into 3 beaten eggs;return
    to hot mixture.  Pour over chicken;bake at 325F till set,about 35
    minutes.  Let stand 5 minutes.  Top with sliced green olives;serve
    with pimiento Sauce.  Serves 6.
       PIMIENTO SAUCE:Heat one 11 oz. can condensed Cheddar cheese soup,
    1/2 cup milk, and 2 tablespoons chopped pimientos.
    
    I found that I didn't care for taste of the canned soup.  A white
    sauce with cheese melted in it with pimientos added works better
    for me.
    

    If you like Chinese cooking, use the leftovers in chicked fried
    rice. I can also post a really unique honey-chicken salad recipe
    here, if you want (the original posting asked for no salads).
    
    /Ellen
    

    How about chicken hash?  
    
    Just chop up alot of onions, garlic, green pepper or any combination of
    the above with cooked potatoes and chicken and brown.  Serve with
    gravy or cranberry sauce.  (or even add the cranberry sauce while
    it is cooking!  YUM!)
    
    Did someone mention chicken pot pie?
    How about in quiche?
    
    or in omelets... there is no end to the use of leftover chicken.

For those of you who asked...
    
Honey-Chicken Salad

2 cups cooked, cubed chicken
2 cored, diced apples
1 cup seedless green grapes
1/4 cup oil
1/4 cup lemon juice
3 tablespoons honey

Mix the chicken, apples, and grapes. Place in a lettuce-lined bowl.
Mix the oil, honey, and lemon juice, and pour over the fruit and 
chicken. Refrigerate at least 1/2 hour.

    Wow-ee!  What a response!  
    
    re: ARCH::MANINA .2,.3,.4 
    
    After reading your recipes yesterday, I rushed to the
    grocery on the way home to buy a few things I needed
    for the Club Chicken Casserole. 
    
    Boy, was it tasty!!  I'm going to keep my eyes
    peeled for the Better Homes and Gardens Chicken
    and Turkey cookbook.  Thanks for sharing.  
    
    I cooked my rice in chicken broth, adding (as I
    usually do):  
    
    1 Tbsp.       onion powder
    just a bit of garlic powder 
    1/4 tsp.      thyme
    1/2           bay leaf
                  dried parsley
    a drop of     tabasco 

    I think the seasonings (plus the chicken broth)
    make rice a little more interesting.  
    
    The almonds really give the dish that special
    *something*; cashews might be good, too! 

    
    -----------------------------------
    
    
    I will be using all of the good recipes everyone has
    shared.  (Oven-stuffers are $.79/lb. this week at
    DeMoulas'!!  8-) )  Thank you all very much for
    helping me get out of a hopelessly deep culinary
    rut!! 
    
    
                                          
    -mrs o 
        

    FILPINO CHICKEN ADOBO                                          
    1 WHOLE CHICKEN CUT IN PORTIONS WINGS,THIGHS,ETC.              
    BOIL THE CHICKEN PIECES IN APPLE CIDER VINEGAR AT MEDIUM FLAME FOR
    20 MIN. THEN ADD A HANDFUL OF PICKLING SPICES,ALSO 10 OR SO LEAVES
    OF BAY LEAVES. ADD A WHOLE ONION ALSO WHILE ADDING THE SPICES. LET
    IT BOIL TIL TENDER THEN ADD A CUP OF KIKOMAN'S TERIYAKI SAUCE. AT
    THE END WHEN IT'S READY TO SERVE ADD A CUP OF CHUNK KING SOY SAUCE
    SERVE WITH STEAMING LONG GRAIN RAIN.
     ATP                               S NS                            

    Actually I made this last night with leftover Thanksgiving turkey, but
    I also make it with chicken.
    
    Based rather loosely on the stupendous chicken hash at Daddy-O's
    Bohemian Cafe in Cambridge.
    
    2 medium sweet potatoes, baked till tender but not mushy, cubed (9 oz)
    2 cups diced cooked chicken or turkey (8 oz)
    1 large onion, diced
    1/2 large red pepper, diced
    1/2 T oil
    1/2 - 1 T curry (hot or mild to taste)
    1 cup lowfat yogurt
    salt and pepper to taste
    
    Saute onions and peppers in oil till soft and sweet.  Add chicken and
    sweet potatoes, heat covered on medium until hot.  Stir curry in to the
    yogurt, and then the yogurt in to the potato/chicken mix, simmer just
    until heated through, and serve.  (Overcooking the yogurt causes it to
    break down and get chunky/watery instead of smooth.)
    
    
    [I also make a similar dish from "New Recipes from Moosewood" which has
    other veggies such as carrots, broccolli (how do you spell that?),
    cauliflower, etc, so you can throw those in.  Moosewood also recommends
    sliced bananas, raisins or chopped nuts as garnish - those are good
    too, but not at all like Daddy-O's.]
    
    D!

    	I have several things I like to do with either left over chicken or
    turkey (especially now that Thanksgiving has just past). Sometimes I
    use fresh chicken cut up into pieces and boiled in a chicken broth.
    
    	Start off with a basic roux - flour, butter, salt & peper in a
    large pot. Add other spices/seasoning (to your liking) while your roux
    is cooking. I use poultry seasoning (Bells), celery powder, diced onion, 
    a little garlic, maybe a little ground dill seed, etc (whatever I'm in 
    the mood for). 
    	Next add a couple cups of milk & a cup of chicken broth & bring to
    a boil. Then add chicken/turkey pieces.
    	Depending on what your making will determine what vegetables to add
    		(then again maybe not depending on your tastes)
    
    	Pot Pies - I add 1 pkg frozen peas/carrot chunks & a bunch of diced
    		   cooked potatoes (about 3-4 med size potatoes should do it)
    		   Pour into a caserole dish & cover with a pie crust. Bake
    		   until crust is golden brown (everything else is cooked).
    		   Serve with warm corn bread or muffins. Left overs can be
    		   put into freezer bags & used for lunches or quick
    		   suppers, just nuke to heat.
    		   You could use other veggies like broccoli, asparagus,
    		   etc.
    	
    	Other Ideas - just add peas or potatoe cubes or peas/carrots or 
    		   a combination of these. Pour mixture over rice, broad
    		   egg noodles or flaky pastry shells (Peperidge Farms
    		   frozen shells).
    
    	Note: after adding the meat & vegetables to the white sauce, check the
    consistancy; if too thin you can boil it a bit longer or you may have
    to add a thickener mixture of corn starch & cold water. If mixture is
    too thick just add more liquid - either chicken broth, milk or water.	
    
    Enjoy,
    Alan
    

    rep -1
    
    Are you the Al Russell who used to work in the ole' Coats Building,
    	working for Charlie Patermo?
    
    	-VT

    Hey Vern, how the hell are ya?
    
    I still keep in touch with Fred. We work in buildings next to each
    other, he's in MKO1 & I'm in MKO2 in Merrimack NH.
    
    Not to tie up the notes, drop me a line sometime @ MKOTS4::RUSSELL
    
    It's good to hear your still "alive"! 8-)
    
    Alan