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
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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