Nancy's Fabulous Fifties BBQ Chicken Legs
Approx. 1 to 1 ½ lbs, chicken legs (and/or thighs)
½ tsp salt
3 cups catsup
1 ½ cups Coke Classic
1 tsp Worcestershire sauce
1 small yellow onion, finely diced
Place chicken pieces in a dutch oven. In a bowl, stir in remaining ingredients, until well-blended. Pour over chicken. Cover and cook over medium-low heat, for 1 hour. Reduce heat to lowest setting, and continue to simmer, covered, for 30 minutes more, or until sauce is nice and thick. Serves 4
Broccoli-Cheese Chicken
4 boneless skinless chicken breasts
1 can condensed broccoli-cheese soup
1 ½ cups frozen chopped broccoli, thawed
1/2 cup buttered bread crumbs
Pre-heat oven to 350 degrees. In a large skillet, brown chicken in a little oil or melted butter or margarine. Remove chicken. Place in a baking pan. Sprinkle chopped broccoli over chicken and pour soup over broccoli. Top with buttered bread crumbs and bake, uncovered, for 35 to 40 minutes, or until chicken is tender and crumbs are golden brown. Serves 4.
Nancy’s Garlic-Ranch Chicken
4 boneless skinless chicken breast halves (can sub. chicken leg quarters)
2 cups sour cream ranch or buttermilk ranch bottled salad dressing
1 clove garlic, finely minced
2 TBLS olive oil
In a large skillet, brown chicken with garlic in oil. Remove garlic and set aside. Drain off fat from skillet. Sprinkle garlic over chicken and generously pour dressing over each breast. Cover and simmer over low heat for 20 to 30 minutes, or until chicken is tender. Serves 4.
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Nancy’s Chicken Ada Lee
8 to 10 boneless skinless chicken tenders
½ tsp salt
¼ tsp black pepper
2 TBLS vegetable oil
2 TBLS butter or margarine
3 TBLS sweet or yellow onion, finely chopped
Juice from half a lemon
3 TBLS fresh apple cider
3 TBLS fresh parsley, finely chopped
2 tsp honey
Sprinkle chicken with salt and pepper. Heat oil and butter together in a large skillet, stirring to blend well.. Cook chicken over high heat, about 5 to 6 minutes per side. Remove to a warm place. Whisk in remaining ingredients, and heat, stirring, for about 15 to 20 seconds. Serve immediately over chicken. Serves 4 to 6.
Great-Aunt Carrie's Chicken Pot Pie
1 small to medium stewing hen
2 bay leaves
½ onion
1 stalk celery, with leaves
2 cups corn, cut fresh from the cob (can sub. a large can of tinned corn, drained)
¼ cup yellow onion, chopped
1 hard-boiled egg, chopped
½ cup pimento, diced
1 cup cooked potato, peeled and diced
1 cup frozen peas, thawed
1/2 tsp salt
1/4 tsp black pepper
1 cup of chicken gravy (jar or can)
2 ready-made pie crusts (or use your own recipe)
Remove heart and gizzards from hen, and rinse cavity. Place in a large stock pot and cover with water. Add bay leaves, ½ onion, and the celery stalk, and bring to a boil. Reduce heat to low, and simmer, covered, for 2 hours, or until meat is ready to fall off the bones. Skim off fat. Remove chicken to refrigerator to cool. When cooled sufficiently to handle, remove meat from bones, being very careful to avoid retaining any bone in the meat. Set aside
Pre-heat the over to 450 degrees.
Cut up meat into bite-size pieces. In a bowl, combine meat with chopped onion, corn, egg, pimento, peas, potato, salt, pepper and gravy. Cover the bottom of a deep pie dish with one crust. Pour chicken-gravy mixture into the pie dish, and place the second crust on top, fluting the edges. Bake for 30 to 40 minutes, or until crust turns a nice golden brown. Serves 4 to 6.
Nancy's Friday Night Chicken & Biscuit Supper
3 cups cooked leftover chicken, shredded
2 cans or jars of chicken gravy
1 small can peas, drained, or, 1 1/2 cups frozen mixed vegetables, thawed.
2 tsp onion powder
1 package refrigerated biscuit dough
In a large saucepan, thoroughly combine gravy with chicken, peas and onion powder. Cook over low heat, covered, for about 20 to 25 minutes, stirring occasionally. While gravy mixture is cooking, prepare biscuits according to package directions. Serve chicken and gravy over baked biscuits. Serves 4
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