Make-A-Mix by Karine Eliason (best novels to read for beginners TXT) 📕

cup chopped green bell pepper

1/2 cup chopped green onion

1-1/2 cups fresh pineapple chunks

4 oz. (1 cup) shredded Cheddar cheese

1/2 cup slivered almonds

1/2 cup coconut

1 (2-oz.) jar pimiento, drained and diced, if desired

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.

To speed preparation, microwave Chicken Gravy and Broth together.

Hawaiian Haystack

CHICKEN OAHU

The sauce is the star of this blend of flavors from the Hawaiian Islands.

4 cups HERBED STUFFING MIX, page 33

1 cup fresh pineapple chunks or 1 (8-oz.) can crushed pineapple, undrained

1/4 cup water

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon paprika

Dash of pepper

1 (2-1/2 to 3-lb.) fryer chicken, cut up

Creamy Sauce, see below

Creamy Sauce

1-1/2 cups chopped celery

1/2 cup chopped onion

2 tablespoons chopped green bell pepper

1/2 cup water

1-1/2 cups Creamy Mushroom Sauce, page 101, or 1 (10.75-oz.) can condensed cream of mushroom soup

1/2 cup dairy sour cream

1 tablespoon soy sauce

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.

STIR-FRY CASHEW CHICKEN

Use colorful chopsticks when you entertain your guests with this Oriental dish.

4 chicken breast halves, skinned, boned

4 to 6 tablespoons vegetable oil

1 lb. fresh green beans, cut in 1-inch pieces

1 yam, peeled, cut in 1/4-inch slices

1 (8-oz.) can water chestnuts, drained, sliced

1-1/2 cups ORIENTAL STIR-FRY MIX, page 65

1 (3-oz.) pkg. cashew nuts

1 to 2 tablespoons water

4 cups hot cooked rice

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.

No cashews? We’ve made this using walnuts and almonds with excellent results.

SUNDAY CHICKEN

Your guests will rave about these tender chicken pieces

1/2 cup WHITE SAUCE MIX, page 63

1 cup cool water

4 oz. (1 cup) shredded Cheddar cheese

1 cup sliced fresh mushrooms or 1 (4-oz.) can mushrooms, drained

6 whole chicken breasts, skinned and boned

Flour

1 teaspoon salt

1 egg, slightly beaten

1 cup milk

2 cups dry breadcrumbs

Vegetable oil for frying

Breaded chicken can be covered and refrigerated for a day, then cooked the next day.

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.

CHICKEN STRATA

Give it a layered look!

1 (2-1/2- to 3-lb.) stewing chicken

1 carrot, pared and sliced

1 onion, sliced

2 teaspoons salt

2 qt. water

1/2 cup butter or margarine

1/2 cup all-purpose flour

1 teaspoon salt

1/2 cup milk

2 eggs, slightly beaten

3 cups HERBED STUFFING MIX, page 33

1 cup dry breadcrumbs

1/4 cup butter or margarine, melted

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