1/2 ts Salt

1/4 ts Pepper

6 oz King Crab -OR- snow crab frozen, thawed

1 tb Lemon juice

1/4 c Cornstarch

3 tb Butter or margarine

2 Green onions — minced

1/2 c Green pepper — chopped

1 tb Flour

1/2 c Dry white wine -OR- chicken broth

1/2 c Whipping cream

Parsley — chopped

Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are 1/4″ thick and 6-8″ across. Sprinkle with salt and pepper. Place some crabmeat on one end of each breast. Sprinkle with lemon juice. Roll up to encase filling. Fold edges over, if desired. Roll in cornstarch, coating heavily. Heat butter in saucepan. Over medium heat, saute chicken for 15 minutes or until cooked through, turning to brown evenly. Remove from pan and keep warm. Add green onions and green peppers to pan. Saute 1 minutes, stirring constantly. Stir in flour. Add wine. Heat to boiling, stirring up brownings. Add cream. Boil, stirring, until sauce is thickened and smooth. Add chicken. Simmer 5 minutes longer. Serve, garnished with chopped parsley.

1 pk Doritos (nacho cheese flavor)

1 cn Corn (whole kernel)

Cheese (grated; to taste) 1 sm Onion (diced)

1 cn Cream of chicken soup

1 cn Cream of mushroom soup

1 c Milk

1 cn Ro-tel tomatoes

Boil and debone chicken. Layer chicken, Doritos, cheese, onion, and corn in casserole dish. Mix chicken soup, mushroom soup, milk and tomatoes. Pour over casserole. Top with cheese. Bake at 375 degrees for about 30 minutes. SOURCE: Sunburst Samplings – compiled by The Sunburst Banks of Mississippi Contributed by Darlene Chisolm

3 lb Chicken thigh & breast; boned & skinned, or cut up chicken

Salt & pepper; to taste

3 tb Olive oil

1 c Celery; chopped

1 c Onions; chopped

1/2 lb Mushrooms; sliced

8 Anchovy fillets, flat

1/2 c Black olives; sliced

1 tb Capers

1/2 c White wine

1/4 c Tomato sauce

Cut sausage into 2 1/2 inch long pieces. Cook in a heavy skillet, turning until browned on all sides; remove to Dutch oven. Sprinkle chicken with salt and pepper. Wipe skillet, heat oil and brown chicken on both sides. Add to sausage. In saucepan add celery and enough water to cover. Bring to a boil, then lower heat to simmer for about 5 minutes, until crisp tender. Drain, reserving cooking liquid. Add onions and mushrooms to the oil remaining in the chicken skillet. Cook, stirring until wilted. add the anchovies, olives and capers. Add drained celery. Stir to combine. Add the wine and tomato sauce and simmer 10 minutes; pour sauce over the chicken and sausage in Dutch oven. Add salt and pepper, cover and simmer 30 minutes, or until chicken is tender. If chicken begins to dry, add a little of the celery liquid and a bit more tomato sauce.

2 tablespoons vegetable oil

2 cans cream of chicken soup

1 8 oz. can mushrooms — drained

1 10 oz. package frozen peas — thawed

1 onion — chopped

1 bell pepper — chopped

3 shallots — chopped

1 clove garlic

1 tablespoon chopped fresh parsley

salt and freshly ground pepper — to taste

1 stack Ritz crackers — crushed

In a large frying pan, brown chicken breasts in the oil. When they are done, remove them, and fry off the seasonings; onion, bell pepper, shallots, garlic, and parsley. When the onions are clear, put the entire mixture in a large casserole dish. Add the mushrooms and peas, and then fold in the cream of chicken soup. Top with the crushed crackers and bake at 350 for 1 hour.

OPTIONS: 1. Put entire recipe into a pie shell and use either the cracker topping or another pie shell, inverting it out of its pan, as the top crust. 2. Use individual 6-inch tart shells to make several individual pot pies. 3. Add other vegetables to this mixture, although you will need to steam them first. Try these: carrots, broccoli, corn, cauliflower, potatoes: or use up your leftover cooked veggies. 4. Use leftover cooked chicken or leftover holiday turkey. Freeze potpies for future meals. 5. Serve over rice or bake with cooked pasta.

Backs. 4 tb Oliveoil

4 Garlic Cloves,peeled,halved

2 Bayleafs

Estragon, to taste

Thyme, Sage to taste

4 pn Saffron

Salt, Pepper to taste

18 oz Tomatoes,peeled,quartered

20 Olives, black

2 c Wine,white dry

2 c Chickenbroth

1.Salt and skin chicken legs. Fry in hot oil till light brown; add the wine and the broth, bring to a boil than let simmer.

2. Add the seasons,tomatoes and olives. Cover and simmer for about 1 hour.

3. Take chicken out and keep warm, por gravy through a sieve and let it boil down to half the volume;about 10 minutes.

4. Add olives back to gravy and pour over chicken and serve with bread.

Recipe by C. Wulf translated by Brigitte Sealing Cyberealm BBS

Directions:

Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water.

Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.

1 cn (8-oz) tomatoes, drained

2 tb Tomato paste

2 tb Chili sauce

2 Garlic cloves, crushed

1 Inch piece fresh gingerroot, grated

1 tb Garam Masala

2 ts Sugar

2 tb Light soy sauce

Juice of one lime Juice of one lemon Twists of lime peel Twists of lemon peel Rinse chicken; pat dry with paper towels. Slash meaty parts of chicken two or three times. Place chicken in a shallow non-metal dish and set aside. Put tomatoes, tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot, garlic, lime juice and lemon juice in a blender or food processor fitted with the metal blade; process until pureed. Pour over chicken, cover and refrigerate 2 to 3 hours to allow chicken to absorb flavors. Preheat oven to 375 F. (190C). Put chicken and the sauce in a roasting pan and cook, uncovered, 45 to 50 minutes, or until tender, basting with sauce 2 or 3 times during cooking. Serve hot, garnished with twists of lime and lemon.

From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser]

8 Dried Nami black mushrooms

2 Green onions

8 Water chestnuts

1 Chinese sausage (opt)

MARINADE
2 tb Dry sherry

1 tb Cornstarch

2 Slices ginger root/minced

1 ts Sesame oil

2 tb Thin soy sauce

2 Cloves garlic, minced

1/2 ts Sugar

Preparation: Soak dried mushrooms in hot water for 1/2 hour or until soft. Remove stems; thinly slice caps. Debone chicken; slice into 1/2″ thick, quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade ingredients to chicken; marinate for at least 30 minutes. Slice water chestnuts in thin circles. Cut green onions on bias into 1″ sections. There are 2 varieties of “Cantonese-style” Chinese semi-dried sausage available in Chinese markets: duck liver & sweet pork meat. Either will do for this dish. Cut sausage on bias into 1/8″ thick slices. Marinade is not used with sausage. Steaming: Mix sliced mushrooms & water chestnuts with chicken. If desired, add sausage. Steam for 20 minutes. If using deep bowl, stir chicken after 10 minutes to make certain bottom pieces get cooked. Just before serving, add green onions. Serve immediately, since cornstarch will become gummy if dish is allowed to cool. HINT: If using metal steamer, stretch dish towel under steamer cover, to prevent build-up of condensed steam in dish.

Cornstarch for dredging

3 c Oil for deep-frying

1 c Dried chestnuts

1 Five-spice bouquet (OR 1 tb Five-spice powder)

4 c Cold water

1/2 c Dark soy sauce

1/2 c Rock sugar

1/2 c Medium sherry

1/2 ts Salt

Preparation: At least 12 hours before cooking this dish, rinse several times then soak dried chestnuts. After soaking, remove pieces of skin wedged in nutmeat. Deep-frying: In wok or suitable pan, slowly heat deep-frying oil; oil is ready when bubbles quickly form around chopstick held vertically in oil. Meanwhile, dredge drumsticks in cornstarch; shake off excess starch. Deep- fry drumsticks 2 at a time until brown, about 5 minutes. Remove from oil; drain. Red-cooking: Pour water in sandy pot or comparable casserole dish; add 5- spice bouquet, soy sauce, sherry & salt (5-spice powder can be substituted, though the final flavor will be less distinctive). Slowly bring to boil, reduce heat, cover pot & simmer 15 minutes. Remove cover; discard bouquet; add salt & rock sugar; dissolve rock sugar. You can stop here until near serving time. About 30 minutes before serving time, add drumsticks & soaked chestnuts to hot red-cooked sauce. Simmer in covered pot for 15 minutes; remove cover; simmer for another 15 minutes. Sauce should have reduced by about 1/3, and become bright & thick. To serve, prop drumsticks up around sides of sandy pot; spear chestnuts with sate sticks or long toothpicks.

2 c Leek tops;cut in 3″ pieces

2 Slices of ginger root

4 c Shantung cabbage;shredded

SAUCE A
2 tb Peanut oil

1/3 c Scallions;chopped

1 ts Ginger root;minced

1/2 ts Szechuan peppercorns*

1 Fresh hot chili pepper;chop

SAUCE B
2 tb Dark soy sauce

1 tb Hoisin sauce

2 ts Honey

2 cl Garlic; minced

2 ts Hot sauce

*Measured after being ground in pepper mill.

Rinse chicken breasts in water. Bring 2 qts. water to a boil in a saucepan with a tight-fitting lid. Add leek tops and 2 slices ginger. Bring water back to a boil. Add whole chicken breats, cover, and cook over high flame for 15 minutes. Turn off heat and allow chicken breats to cool in water for 45 min., leaving the cover askew. Lift chicken breats out of saucepan and let them drain in a strainer set over a bowl for 20-30 minutes. Refrigerate chicken breasts, well covered, until cold. Remove skin and bone, then pull chicken meat apart into coarse shreds with fingers. Refrigerate until ready to use. Shred Shantung cabbage and refrigerate. In a sm. saucepan, mix together ingred. for Sauce A. In a small bowl, Mix together ingred. for Sauce B. In a lg. bowl mix together the chilled cabbage and chicken. Heat Sauce A until it bubbles, then simmer for 1 min. Add Sauce B to Sauce A. Pour sauces over chicken and cabbage just before serving. Mix well and serve immediately. All prep., except shredding cabbage, can be done a day ahead. Cabbage can be shredded early in the day and then refrigerated. Makes an excellant lunch entree. Can be served as an appetizer, alone or accompanied by Shrimp Toast and Pearl Balls. This is thought of as a salad. Think of the sauces as the dressing. Lettuce can be used in place of the cabbage.

YIELD NOTE: 4 servings if served alone; 8 servings if served with appetizers; 2 to 3 servings if served as entree.