• 2 tablespoons butter or margarine
• 2 tablespoons salad oil
• 6 large chicken breast halves (2-1/2 to 3 pounds)
• 1 can (10-1/2 ounces) condensed cream of chicken soup
• 1/2 cup light cream
• 1/2 cup dry sherry
• 1 can (13-1/2 ounces) pineapple tidbits, drained
• 1/2 cup sliced seedless green grapes
• 1 can (6 ounces) sliced mushrooms, drained

Heat oven to 350°. Heat butter and oil in baking dish, 13-1/2 x 9 x 2 inches. Place chicken pieces skin side up in baking dish; bake 1 hour. Heat soup, cream, and sherry in saucepan, stirring occasionally. Stir pineapples, grapes and mushrooms into soup mixture. Remove baking dish from oven, drain off fat. Pour soup-fruit mixture over chicken; cover baking dish with aluminum foil and bake 15 to 20 minutes longer. If desired, garnish with clusters of green grapes. 6 servings.

Chicken Salad (No. 1)

Cut a cold boiled fowl or remnants of roast chicken in half-inch cube and marinate (cover) with French Dressing. Add an equal quantity of celery, washed, scraped, cut in small piece, chilled in cold or ice water, drained and dried in a towel. [Whew, that was a mouthful!] Just before serving moisten with cream or mayonnaise dressing. Mound on a salad dish, garnish with yolks of hard boiled eggs forced through a potato ricer, capers and celery tips.

Chicken Salad (No. 2)

Mix one cup of cold cooked chicken in cubes, one cucumber pared and cut in cubes, one cup of chopped English walnut meats, marinate with French Dressing, arrange on serving dish and garnish with mayonnaise dressing. (Would serve four people.)

• 1 package Flakorn Corn Muffin Mix
• 1 egg
• 2/3 cup milk
• 2 (14 oz.) cans chicken fricassee

Empty contents of package into bowl; add egg and milk, and blend until dry ingredients are moistened. Turn into greased 8-inch (5 cup) ring mold. Bake at 400° (hot oven) 30 minutes. Remove from mold to serving plate and fill center with hot chicken fricassee. Makes 4 to 6 serving.

For Variety: Half fill greased corn stick pans with muffin batter. Bake at 400° (hot oven) 15 to 20 minutes. Serve topped with hot chicken fricassee.

Well my dear readers, you may need to get a little more creative with your cooking skills since I’ve never seen canned chicken fricassee… so making your own may be in order. I know, that wouldn’t be true this recipe and would probably taste way better with ho’made chicken fricassee, but dems the shakes. Of course if you do find chicken fricassee in a can, let me know!

Flakorn! How silly!

• 1/2 cup chicken or pork, finely diced
• 1 can mushrooms
• 1 qt. cold, cooked rice
• 2 tbsp. peanut or salad oil
• 1-1/2 tbsp. onion, finely chopped
• 2/3 tbsp. shoyu
• 1 egg, well beaten
• pimento, green pepper

Fry meat lightly in oil, add mushrooms, green onion, rice and shoyu. Continue to cook over low heat 10 minutes. Add egg. Cook 5 minutes, stirring frequently. Drop bits of pimento and green pepper in bottom of custard cup or Chinese teacup, press in the hot rice and turn out on plate.

And now for the Mogen Chicken recipe!

• 4 cups of boned chicken
• Cooking fat (tsp. per portion)
• 6 tsp. sliced mushrooms
• 1 small onion, chopped
• 1/2 Mogen David Wine
• 2 tbsp. flour
• 1 cup chicken broth or consomme

Mix all ingredients together (except chicken) to make sauce. When thoroughly mixed, place chicken in pan and pour sauce over it.  Heat very, very slowly. Stir. When completely heated, serve on hot toasted muffins or hot toast. Serves 6.

Well!  Hows that for a tasty sounding meal that the whole family will enjoy?!  The directions are a bit vague, hey?  4 cups boned chicken… is it chopped as well?  Heat very, very slowly?  What the heck does that mean?  Serve it on muffins or toast? Whew boy!  Yeah, I can’t wait to try this one…

Broiled Chicken Sauternes

Tarragon and white wine combined to make golden-brown glazed chicken as beautiful to look at as it is to eat.  Broiling time: 45-50 minutes.  Preheat broiler to: moderate broiling temperature.

2 broiling chickens, 1-1/2 to 2 pounds each

seasoned salt

freshly ground black pepper

fresh or dried tarragon

3 to 4 tablespoons butter

4 to 5 tablespoons dry or medium sauterne

Cut chicken into quarters or eighths depending on size. Place in shallow broiling pan and sprinkle with seasoned salt, pepper, and tarragon. Dot with butter and pour sauterne into the pan around the chicken but not over it. Broil beneath a moderate broiling flame, skin side up, for 15 to 20 minutes, basting from time to time with the sauterne, after seasoning have set. When chicken has browned, turn, sprinkle with additional seasoning, and broil 15 to 20 minutes more. In the last 5 minutes, turn the chicken skin side up once again to crisp. To serve, spoon any remaining pan drippings over chicken. If only scrapings remain, loosen these with the addition of more sauterne. Simmer sauce a few minutes and pour over chicken.

Server broiled chicken sauterne with orange-glazed sweet potatoes and green beans Amandine. (recipes to follow)

Yield: 4 to 6 servings

Polla all Rosa (Rose’s Chicken)

• 1/2 cup olive oil or salad oil
• 1 2-lb. broiler-fryer cut up
• 1 teas. salt
• Dash pepper
• 1 tablesp. oregano
• 1 teasp. dried thyme
• 2 chicken bouillon cubes
• 1/2 cup warm water
• 4 medium onions, thinly sliced
• 4 medium potatoes, pared
• 4 medium carrots, pared

1. In hot oil in Dutch oven, brown chicken on all sides.  Sprinkle with salt, pepper, oregano, thyme.  Add bouillon cubes, water, onions, potatoes, carrots.

2. Simmer, covered, 45 min., or until chicken and vegetables are tender.

3. Serve in casserole with sauce over all.

Makes 4 servings