86-Lancaster Fanning, Saturday, September 30, 2000 Chicken Dishes CARIBBEAN CHICKEN WITH HONEY PINEAPPLE SAUCE 4 boneless, skinless chicken breast halves '/’ cup honey 'A cup Dijon mustard 2 tablespoons pineapple juice teaspoon lemon juice Rinse chicken breasts under cold water and pat dry with paper towels. Combine remain ing ingredients in small sauce pan; heat over medium high heat about 5 minutes or until mixture simmers. Do not boil. Remove sauce from heat and keep warm. Dip each chicken breast in sauce; place in foil-lined baking pan coated with non-stick cooking spray. Bake chicken in 325 de gree oven 15-20 minutes or until chicken is no longer pink in cen ter. Spoon remaining sauce over chicken. Serve immediately. Renee Blatt PA Honey Queen MICHELLE’S CHICKEN CACCIATORE 2 tablespoons flour 1 teaspoon Italian seasoning 4' skinless, boneless chicken breast halves 2 tablespoons olive oil 2 cups sliced, fresh mushrooms Vi cup thinly sliced onion 1 quart spaghetti sauce 1 cup shredded mozzarella or provolone cheese 8-ounces angel hair pasta or thin spaghetti In shallow dish, combine flour and Italian seasoning. Coat chicken with mixture. In large skillet, over medium-high heat, brown chicken in hot olive oil; re move chicken from skillet. Add mushrooms and onions to skillet; cook and stir on medium heat until tender. Add pasta sauce and chicken. Cover and simmer 15-20 minutes or until chicken is fully cooked. Top each chicken breast with cheese. Serve with hot pasta. Michelle Long Port Royal CHICKEN AND CHEESE A cup butter 'A cup flour 3 chicken bouillon cubes 2 cups milk 3 cups cubed cooked chicken Vi pound mushrooms, sliced 4 cups cold, cooked rice 1 cup grated sharp cheddar cheese Melt butter. Blend in flour and crumbled bouillon cubes. Gradu ally stir in milk. Stir until thick ened. Add chicken and mush rooms to sauce. Put rice in greased BxB-inch baking dish. Spoon chicken mixture over rice and top with cheese. Bake in 350 degree oven for 30 minutes. Serves 6. Elizabeth Young Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and dear instructions with each recipe you submit Be sure to include your name and address. Recipes should reach our office one week before the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. October 7 - National Pork Month 14 - National Apple Month 21 - Pumpkin, Squash Redpes 28 - Autumn Family Favorites Lancaster Co. Dairy Princess YODER’S CHICKEN CACCIATORE 2 pounds chicken parts 2 tablespoon shortening Combine and pour over meat: 1 can tomato soup 'A cup water I 'A cup wine 2 garlic cloves 1 teaspoon oregano Salt 'A. cup green diced pepper '/: cup diced onion Cover and cook slowly 45 min utes. Mrs. Daniel Yoder Lewistown ITALIAN WEDDING SOUP 1 whole chicken Salt, pepper and bouillon, to taste !/j box pastina or other tiny pasta 2 eggs ’/; to 'A cup chopped spinach Cover the chicken in water and bring to a boil. Add a little salt and bouillon. Simmer for 2-3 hours. In the meantime, hard boil two eggs. Cool eggs, chop, and set aside. Remove chicken from pan; bring broth to a boil and add the pastina. Boil pastina 5-7 minutes or until the pasta is cooked but still firm. Remove the meat from the chicken and add about a third of the chopped meat to the pot. Add the chopped eggs and chopped spinach. Season with salt to taste and add up to 'A tea spoon pepper. Melissa Lapp Cassadago, NY SOUTHERN-STYLE HONEY BARBECUED CHICKEN 4 chicken pieces Salt and pepper to taste 1 cup thinly sliced onions ’ 'A cup tomato sauce A cup honey A cup vinegar 2 tablespoons Worcestershire sauce 1 I teaspoon paprika Place chicken in large foil lined baking dish. Sprinkle with salt and pepper. Combine re maining ingredients; mix well. Pour mixture over chicken. Bake, uncovered, at 375 degrees for 30 minutes. Turn pieces and bake 20 minutes longer or until chicken is glazed and no longer pink. Serve immediately. Makes 4 servings. Renee Matt PA Honey Queen PARTY ITALIAN WEDDING SOUP 2 (24-ounce) cans chicken broth 10-ounce package frozen spin- ach 2 onions, chopped 2 cups chopped carrots A three-ounce serving of chicken breast contains less than 120 calories and can be prepared in minutes. Sauces and other toppings add calories but adds flavor and ver satility. 2 stalks celery, chopped 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces 1 pound ground beef 1 cup dry bread crumbs I egg 1 cup uncooked pasta, your choice Salt and pepper to taste In large pot over medium heat, combine chicken broth, spinach, celery, onions, and carrots. In a separate large bowl, com bine ground beef, bread crumbs, and egg and mix well. Form into small balls and add to broth, re duce heat to low and allow soup to simmer one hour. Add the pasta and cook 30 minutes long er. CHICKEN PARMESAN 2-4 whole chicken breasts, de boned, skinned Salt and pepper 1 small onion, sliced 1 cup sour cream 3 tablespoons butler 1 cup mushrooms, sliced 1 can cream of chicken soup Melt butler, brown chicken in butter. Arrange chicken, onion, and mushrooms in baking dish. Sprinkle with salt and pepper. Mix together sour cream and soup; pour over chicken. Bake at 400 degrees fdr 40-50 minutes. Jill Hoover Lancaster Co. Alternate Dairy Princess (Turn to Pago B 7) Featured Recipe Chicken can be prepared in an almost endless variety of ways. Grill, roast, bake, oven fry, broil, microwave, saute, stir fry, poach, or simmer and chicken provides the same complete protein as red meat. The spectacular growth in chicken consumption in the past 40 years can be attributed to convenience, nutrition, and price value. A three-ounce serving of chicken breast contains less than 120 calories and can be prepared in minutes. Grill or bake sea soned chicken breast and top with your favorite sauce. Many wonderful combinations of poultry with vegetables, fruits, pasta, and other food exist. Some of the most popular are those combining poultry, cream, cheese, and other milk products. Here is one from 1999-2000 Pennsylvania Dairy Princess Lori Lynn Connelly. She crowned the new state princess when 33 county dairy princesses competed for the state crown last Saturday evening. A recipe booklet containing a recipe from each of the con testants was given to each guest. Even if you did not attend the pageant, you can still attain a copy of the recipe booklet by contacting your local dairy princess or by sending a self-ad dressed stamped business-size envelope to Pennsylvania Dairy Princess and Promotion Services, Inc., 214 S. St, Box 640, Clarion. PA 16214. Turn to page B 2 to read about the pageant, and enjoy Lori’s recipe that combines chicken and dairy products. CHICKEN LASAGNA 8-ounces lasagna noodles 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup grated parmesan cheeae 2 cups shredded cheddar cheese 1 cup sour cream 1 cup chopped onion V* cup chopped pimento VA cups chopped cooked chicken 'A teaspoon salt Cook noodles. Blend soups, grated cheese, sour cream, onion, pimento, and garlic salt. Stir in chicken. Spread mixture on bottom of pan. Alternate layers of lasagna, chicken mixture, and shredded cheddar cheese. Do layers three times and end up with shredded cheese. Bake in 13x9-inch pan at 350 degrees for 40-45 minutest Jean Chubb
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