‘Poultry’ Category

  1. Luscious Lemon Chicken

    September 19, 2008 by Tarrant Figlio

    The following is a super quick and thrifty recipe that I quite enjoy. Yes, it involves cream of whatever soup. On the other hand, very easy, nice warm fall meal without being too much. I generally serve with white rice. From a recipe card in my great grandmother’s box. I confess that after browning, I toss it in the oven and bake at 350 instead of cooking over low heat. I am much better at baking than simmering on the stovetop. This a little saucy but not so much that the children look at it with suspicion.

    Luscious Lemon Chicken

    2 pounds chicken parts
    2 tablespoons shortening
    1 can Campbell’s Cream of Chicken Soup
    1 tablespoon lemon juice (I tend to use 2 T. just because I like the extra lemony flavor)
    1/2 teaspoon paprika

    In skillet, brown chicken in shortening. Pour off fat. Stir in remaining ingredients. Cover cook over low heat 45 minutes or until tender. Stir occasionally. 4 servings.

    Category Poultry, Recipes, retro food | Tags: | 4 Comments

  2. Chicken Confetti

    May 15, 2008 by Tarrant Figlio

    Sometimes you must just entertain on a shoestring. Fortunately, General Mills offered us help in 1971 with this recipe for Chicken Confetti. It isn’t particularly imaginative and I am far more likely to serve it to family than use it to entertain, but it might be a nice choice for entertaining as well.
    Chicken Confetti

    Chicken Confetti

    4 to 5 pounds broiler-fryer chicken, cut-up
    1 teaspoon salt
    1/8 teaspoon pepper
    1/4 cup salad oil
    1/2 cup onion
    1 clove garlic
    2 can tomatoes
    1 can tomato sauce
    1 can tomato paste
    2 tablespoons snipped parsley
    2 teaspoons salt
    1 teaspoon basil
    1/4 teaspoon peopper
    7 or 8 oz spaghetti, cooked and drained
    Grated Parmesan cheese

    Wash chicken pieces and pat dry. Season with 1 teaspoon salt and 1/8 teaspoon pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 tablespoons fat. Add onion and garlic; cook and stir until union is tender. Stir in chicken and remaining ingredients except spaghetti and cheese.
    Cover tightly; cook chicken slowly 1 to 1 1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim off excess fat. Serve in spaghetti; sprinkle with Parmesan cheese. 4 to 6 servings.

    Category Poultry, Recipes, retro food | Tags: ,, | 2 Comments

  3. Hot Turkey Salad

    May 8, 2008 by Tarrant Figlio

    This is an actual recipe card from my mother (as opposed to “You remember me making this all the time” or scrawled in the back of my Joy of Cooking for Boys and Girls). This also is a recipe that I remember as getting rave reviews whenever my mother took it to a church potluck, ladies luncheon, etc. Interestingly, she often bought deli turkey for this or a “turkey loaf” from the freezer section. All the better to cube apparently.  It is good cold as well as hot. (Skip the grated cheese and potato chips)

    Hot Turkey Salad

    2 cups cubed turkey
    1 cup celery
    1/2 cup ground nuts (Mama used pecans)
    2 T lemon juice
    salt and pepper to taste
    about 1 t. grated onion
    mayonnaise to moisten

    Place in individual servers (custard cups–but you can do the whole batch in one casserole dish if making for a potluck) Crumble potato chips and a few nuts on top. Top with grated sharp cheese. Place in 350 oven about 10-15 min till cheese melts and dishes are hot through.

    Category Poultry, Recipes, retro food, Salads | Tags: ,, | No Comments

  4. Mrs Eisenhower’s Jewel Ring Salad

    January 9, 2008 by Tarrant Figlio

    In honor of the election year and the season of primaries…here is a gelatin recipe from a former First Lady. You should consider it for your next political theme party!

    Mrs. Eisenhower’s Jewel Ring Salad

    2 envelopes unflavored gelatin
    1 c. cranberry juice cocktail
    1 1-lb can whole cranberry sauce
    2 tbsp. lemon juice
    3/4 c cold water
    1 tbsp soy sauce
    1 c. mayonnaise
    1 1/2 c. diced cooked chicken
    1/2 c. diced celery
    1/4 c coarsely chopped toasted almonds

    Sprinkle 1 envelope unflavored gelatin onto cranberry cocktail in saucepan to soften. Dissolve gelatin over low heat, stirring constantly. Break up cranberry sauce; stir into gelatin mixture with lemon juice. Pour into 6-cup ring mold; chill until almost firm. Sprinkle remaining gelatin in cold water in saucepan to soften. Dissolve over low heat, stirring constantly. Remove from heat; stir in soy sauce. Cool. Gradually stir gelatin mixture into mayonnaise until blended. Mix in remaining ingredients. Spoon over chilled cranberry layer. Chill until firm. Unmold onto salad greens. Yield: 8 servings.

    Category Poultry, Recipes, retro food, Salads | Tags: | No Comments

Older Entries
Newer Entries