Mar 2, 2009

Chicken a la Orange

Mix below ingredients for seasoned flour:
3 Tbs Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Paprika
Sprinkle of ginger & nutmeg

1 C Cream of Chicken Soup
Orange juice, the same amount as the chicken soup

Coat 2 pound chicken in the seasoned flour mixture. Brown or fry chicken in a small amount of vegetable oil. Place in baking dish and pour sauce over the top. Bake at 350 for 45 minutes. Top with blanched almonds and orange slices.

Creamy Orange Jello

1 sm Orange Jello
1 sm Tapioca Pudding
1 sm Vanilla Pudding
3 C Water
1 can Mandarin Oranges
1 8 oz Cool Whip
Mix Jello, pudding and water in saucepan. Bring to a boil, stirring constantly. Boil for one minute. Remove from heat. Cool completely. Stir in oranges and Cool Whip. Refrigerate until set. Best if set overnight.

Potato Salad

6 med. Potatoes
6 Eggs, Hard boiled
Fresh chives, finely chopped
Salt & Pepper to taste
1 C Best Foods Mayonnaise
1/4-1/2 C Canned Milk
1/2 tsp Dry Mustard
1/2 tsp Celery Salt

Cook whole potatoes in boiling water. Cool completely. peel and cube potatoes into small cubes. Cool eggs completely. Peel eggs. Reserve one egg for garnish. Quarter eggs into a food processor. Add mayonnaise, canned milk, dry mustard, celery salt, salt and pepper. Process until very smooth. Fold egg picture over potatoes. Put in serving bowl. Smooth top. Garnish with reserved egg sliced on top; sprinkle with chopped chives and paprika.

Chicken Dumpling Soup

1 Whole Chicken
Sprinkle of sweet basil leaves
2 Bay Leaves
1 Onion, diced
6-7 Carrots, sliced
1 Coarsely chopped leek, optional
2 C Diced Celery
2 tsp Celery Salt
1-2 cans Cream of Chicken Soup

Wash the chicken and put in a large stock pan. Cover with water and add basil and bay leaves. Simmer on low about 2 hours until chicken is tender. Remove chicken from broth and debone and skin. Cut into chunks. Add to broth, sliced carrots, celery, onion and cook until tender. Add celery salt and cream of chicken soup to taste. Return chicken chunks to soup. Sometimes a little chicken bouillon improves taste. Make dumpling recipe.

1 C Milk
1/2 tsp Salt
4 Medium Eggs or 3 Large
1/2 C Margarine
1 C Flour

Place margarine in pan and let melt. Add milk and salt. Just before mixture comes to a boil remove from heat and add flour all at once. Stir until forms a ball. Beat eggs into flour mixture, until smooth. Drop by teaspoons into hot boiling soup. Simmer for 4 minutes. Serve hot and enjoy!


  • To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying.
  • Never overcook foods that are to be frozen. Foods will finish cooking when reheated. Don't refreeze cooked thawed foods.
  • A few drops of lemon juice added to simmering rice will keep the grains seperated.
  • When freezing foods, label each container with its contents and the date it was put into the freezer. Always use frozen cooked foods within one to two months.
  • To dress up buttered, cooked vegetables, sprinkle them with toasted sesame seeds, toasted chopped nuts, canned french-fried onions, or slightly crushed seasoned croutons.
  • A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.
  • To quickly bake potatoes, place them in boiling water for 10 to 15 minutes. Pierce their skins with a fork and bake in a preheated oven.


  • Fresh lemon juice will remove onion scent from hands.
  • Instant potatoes are a good stew thickener.
  • When cooking vegetables that grow above ground, the rule of thumb is to boil them without a cover.
  • A lump of sugar added to water when cooking greens helps vegetables retain their fresh color.
  • Never soak vegetables after slicing; they will lose much of their nutritional value.
  • To avoid tears when cutting onions, try cutting them under cold running water or breigly placing them in the freezer before cutting.
  • Perk up soggy lettuce by soaking it in a mixture of lemon juice and cold water.

Peanut Butter Rice Krispie Treats

1 C Light Corn Syrup
1 C Sugar
1 C Peanut Butter
6 C Rice Krispies
1/2 Bag of Chocolate Chips
1/2 Bag of Peanut Butter Chips

On low heat, mix corn syrup and sugar in a large pan until sugar dissolves. Take off heat. Mix in peanut butter, then rice krispies. On a buttered cookie sheet, spread rice krispie mix. Melt chocolate chips and peanut butter chips in a seperate bowl and spread over the top of rice krispie mix.