Poultry

Chicken Curry
2 C diced cooked chicken
1/2 C onion, finely diced
3 Tbs. butter
3 Tbs. flour
1 1/2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. garlic powder
1 C chicken broth
1 C milk
1 tsp. lemon juice
3-4 C cooked rice
Sauté onion in butter. Add seasonings and flour. Whisk in broth and milk. Stir until thickened. Add chicken and lemon juice. Serve over cooked rice. Serves 4.

Pauline's Herb Butter Chicken
1 cut up fryer
Juice of 1/2 lemon
1/4 C butter, melted
1/2 tsp. tarragon
1/2 tsp. marjoram
1/2 tsp. garlic powder
1/2 tsp. salt
Place chicken in a baking dish skin side up. Combine remaining ingredients and pour over the chicken. Bake at 350 degrees for 1 hour or until crispy and done. Serves 4.

Lemon Rosemary Chicken
Juice of 2 large lemons
2 Tbs. olive oil
1/2 C fresh or 3 Tbs. dry rosemary
6 cloves garlic, minced
4 boneless, skinless breasts
Place all ingredients in a large zip lock bag. Let marinate 2-3 hours. Broil or barbecue until done.

Rigatoni Fagioli
1 Tbs. olive oil
2 boneless, skinless chicken breasts cut in 1/2 inch chunks
1 small onion, chopped
2 cloves garlic, minced
1 14 oz can cut tomatoes
1/4 chopped fresh basil
8 oz rigatoni, cooked and drained
1 15 oz can white beans, drained
salt and pepper to taste
Sauté chicken, onion and garlic until chicken is done. Add tomatoes and basil, simmer 2-3 minutes. Add rigatoni and beans, heat through. Season with salt and pepper. Garnish with parmesan cheese. Serves 4.

Sophia's Chicken and Rice
1 cut up chicken
4 C chicken broth
2 cloves garlic, minced
1 onion diced
1 small can diced green chilies
1 14 oz can diced tomatoes with liquid
1 Tbs. chili powder
salt and pepper to taste
2 C rice
Simmer chicken in broth until tender, about an hour. Remove chicken from broth and let both cool. Skin chicken and tear meat from bones. Add tomato liquid to chicken broth and measure. Either reduce or add additional liquid to make 4 cups. Return to pot with chicken add remaining ingredients. Simmer until rice is tender. Garnish with grated cheese and chili gravy. Serves 6.
Chili gravy
1 can chicken broth
2 tsp. chili powder
2 tsp. cornstarch
Mix together and cook until thickened

Roast Turkey
14 LB turkey
2 cans chicken broth
1 cube butter
Dressing
1 large loaf French bread, torn into small pieces
1 box dry dressing
1 bunch celery, chopped
1 large onion, chopped
1 green pepper, chopped
1 egg, slightly beaten
1/4 C butter
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
1/4 tsp. garlic powder
1 can chicken broth
turkey giblets, cooked and chopped
Sauté the vegetables in the butter until soft. Mix together with the remaining ingredients using enough broth to moisten. Wash the turkey inside and out. Stuff both cavities lightly. Place any remaining dressing in a buttered casserole, place in the refrigerator.
Place the turkey in a large roasting pan, add 1 C water, cover loosely with a foil tent. Bake in 325 degree oven two hours with the tent in place. Remove tent. Peel the paper off one end of the butter and rub over all the turkey surfaces you can reach. In 15 minutes baste with the canned broth. Alternate the two forms of basting until the turkey has cooked a total of 3 hours. Place the extra dressing in the oven. Baste with the pan juices. Continue basting the turkey and the dressing and cook an additional hour or until the turkey legs move freely and the juices are clear. Remove the turkey from the oven. Let rest 20 minutes before carving. Remove the dressing from the turkey and mix with the extra dressing. Make gravy.
Turkey gravy
Strain the cooking juices. Remove fat if desired. Add additional chicken broth if needed to make 4 cups. Thicken with a slurry made with 3 Tbs. cornstarch and 1/2 cup milk.

Sour Cream Chicken Enchiladas
12 corn tortillas
3 C chicken or turkey, diced
1 small can diced green chilies
1 C green onion, sliced
1/2 C green olives, sliced
1 1/2 C grated cheddar cheese
1 1/2 C grated jack cheese
1 1/2 C sour cream
2 7 oz cans Herdez green salsa
Soften tortillas in hot oil. Mix cheeses together. Working wit 1 tortilla at a time, place approximately 1/4 cup chicken, 1/4 cup cheese, a little green onion, a few olives, and some diced chilies down the center. Roll up and place seam side down in a shallow baking dish. Mix sour cream and salsa together for sauce, pour over enchiladas, sprinkle with any remaining cheese. Bake at 350 degrees 30 minutes or until bubbly and cheese is melted. Serves 6.
To make a milder version, increase the sour cream to 2 cups and decrease the salsa to 1 can.

Raspberry Vinegar Chicken
4 boneless, skinless breasts
4 C sugar snap peas
6 Tbs. Raspberry vinegar
salt, pepper, and garlic powder to taste
2 Tbs. butter
non stick spray
Sauté the chicken in a skillet sprayed with non stick. Season. Remove the chicken from the pan. Sauté the peas in the same skillet. Remove the peas from the pan. Deglaze the pan with the vinegar, reduce slightly, add the butter. Return the chicken to the pan and coat with sauce. Add peas. Serves 4.

Napa Chicken
4 boneless, skinless chicken breasts
2 Tbs. butter
1/4 tsp. garlic powder
salt and pepper to taste
1/2 C white wine
2 C chicken broth
1/4 C cream
1 Tbs. lemon juice
1 Tbs. Dijon mustard
2 tsp. tarragon
2 Tbs. cornstarch
6 C cooked fettucini noodles
parsley
8 tomato wedges
Season the chicken with the salt , pepper and garlic powder. Sauté in the better until done. Mix together the broth, cream, mustard, tarragon and cornstarch. Remove the chicken from the pan, deglaze with wine. Reduce the wine by half. Add the liquid mixture. Put 1 1/2 cups noodles on a plate. Slice a chicken breast and arrange attractively over the noodles. Top with 1/4 of the sauce. Garnish with parsley and 2 tomato wedges. Repeat 3 times. Serves 4.

Pasta Marsala with Chicken
4 boneless, skinless chicken breasts
1 package fresh fettucini, cooked as directed
8 oz sliced fresh mushrooms
1 Tbs. butter
1/4 C marsala wine
1 C chicken broth
2 tsp. cornstarch
1/4 C cream
cracked black pepper
freshly grated parmesan cheese
Grill or broil the chicken breasts. sauté the mushrooms in the butter, add the marsala and reduce by half to cook off the alcohol. Add the cream. Stir the cornstarch into the broth and add to the pan, stir until thickened. Toss the pasta in the sauce. Slice the chicken and arrange 1 breast on a plate with some of the pasta. Sprinkle with cheese and pepper. Serves 4.

Marinated Turkey Thighs
2 turkey thighs, boned
1/2 C soy sauce
1/2 C sweet mirin
4 green onions, chopped
1/4 C cilantro, chopped
4 cloves garlic, minced
Combine all ingredients in a gallon zip lock bag. Marinate in refrigerator 2-3 hours. Barbecue, broil, or bake in 350 degree oven until done.

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