Bacon-Wrapped Stuffed Turkey Tenderloins

1 ¼ pounds	fresh turkey tenderloins
1 ½ cups	dry bread cubes
1 Tablespoon	onion
1 Tablespoon	green pepper
4 strips	bacon
	Chicken broth to moisten

Heat over to 350 degrees. Cut pocket lengthwise along thickest side of tenderloins.  Mix bread cubes, onion and pepper with brother to moisten, stuff into pocket.  Wrap 2 slices bacon around each tenderloin and fasten with a toothpick.  Place in a greased baking pan.  Salt and pepper to taste.  Bake uncovered 1 hour until meat is no longer pink and stuffing is hot.   

  Bar-B-Q Chicken 

1/3 cup	vinegar
¼ cup	salad oil
¼ cup	water
1 Tablespoon	Worcestershire sauce
1 Tablespoon	sugar
¾ teaspoon	salt
½ teaspoon	dry mustard
¼ teaspoon	hot red pepper sauce
3-4 pounds	chicken fryer, cut into serving pieces.

Combine all ingredients but the chicken.  Bring to a boil.  Remove from heat and keep hot.  Arrange chicken on the grill and baste with the sauce frequently.  Takes about an hour to grill outside in a covered Weber or gas grill.  

Bohemian Barbecued Chicken

From Millie and Ted Mock, Kewanee, Illinois

To prepare chicken for barbecuing, sprinkle both sides of chicken halved, quartered or pieces, with salt and pepper and Accent.  Place skin side up on grate set 6 inches from heat.  Cook until tender, turning occasionally.  (I usually turn about every ten minutes.)  Allow 45 minutes to 1 ¼ hours total cooking time.  Brush with barbecue sauce last 30 minutes of cooking time.  Pieces should feel tender when poked with a fork.  Garnish with lime slices.  

Chicken Breasts 'n Wild Rice

1 cup	wild rice
1 teaspoon	salt
4 cups	water
1 (10 ¾ oz.) can	cream of mushroom soup
1 carton (8 oz.)	sour cream
1 can (4 oz.)	mushrooms, drained  or use fresh ones, cooked
¼ cup	dry sherry
6	whole boneless chicken breasts
½ cup	grated Parmesan cheese

Rinse wild rice under running water using strainer or in a bowl of water; drain.  Place wild rice in a heavy sauce pan with salt and water.  Bring to a boil; simmer, covered until kernels open slightly or about 30 to 40 minutes.  Drain.  Spread rice in buttered 8 X 12 baking dish.  Combine soup, sour cream, mushrooms and sherry; pour about half of soup mixture over rice.  Arrange chicken over the soup.  Spoon remaining soup mixture over chicken. Sprinkle with Parmesan.  Bake, covered, in a 375 degree oven for 30 minutes; uncover and bake until heated through--about 30 more minutes.  

Chicken Broccoli Casserole

1 package	broccoli -- frozen and  chopped
1 large	onion, chopped
3 Tablespoons	butter
1 jar  (8 oz)	Cheese Whiz
1 can	cream of celery soup
2 cups	cooked rice
1 cup	diced ham
1 can	chunk chicken
1 small can or use fresh ones	mushroom pieces

Sauté broccoli and onion in the margarine until soft.  Combine remaining ingredients in a bowl, omitting the meat and mushrooms if desired.  Add the sautéed broccoli and onions.  Pour into a small baking dish and bake at 350 degrees F. for 1 hour.

Chicken Pie 

1 cup	bite sized cooked chicken pieces
1 can  (10 ounce)	cream of chicken soup
1 can (10 ounce)	chicken broth
½ teaspoon	dried tarragon
1 can (16 oz.)	peas and carrots, drained
1 ½ cup	flour
1 teaspoon	baking powder
1 ½ cups	buttermilk
½ cup	melted butter

Heat oven to 350 degrees.  Place Chicken in lightly greased 13 X 9 casserole pan.  Mix chicken soup and tarragon and pour over the chicken.  Arrange peas and carrots over top.  Mix flour and baking powder in a bowl.  Add buttermilk and butter.  Stir to form thin dough.  Pour evenly over chicken mixture. 

Bake uncovered 1 hour until crust rises and browns lightly.  

Chicken Salad 

Grandma Ladely always made this frequently.  Living on the farm and having plenty of chickens to eat, there were many ways to prepare this meat.

1 teaspoon	lemon juice
½ cup	boiling chicken broth
1 Tablespoon	unflavored gelatin
¼ cup	mayonnaise
¼ teaspoon	dry mustard
1 slice	onion, chopped finely
2 cups	diced, cooked chicken
salt and pepper

Toss together and chill.     

Idea:  Try adding white grapes or pineapple and some slivered almonds.

Cream Chicken & Patty Shells

From Wanda Schultz

12 patty shells	Pepperidge Farm
Bake according to directions on package.

Make a white sauce:  

½ cup	margarine
½ cup	flour
4 cups	chicken broth, milk, or both

Melt the margarine, stir in the flour, then slowly add the broth/milk liquid.  

When this has thickened add:

1 pound	Velveeta Cheese
1 can	mushroom soup
1 jar	pimentos
2 cans	cooked chicken or can cook two chickens, remove the meat from the bone
1 box	frozen peas

 

Serve over the patty shells.

Escalloped Chicken

Grandma Ladely made this a lot for potluck dinners and company.  Always a smash hit.

  1 quart coarsely cubed chicken, cooked in salted water

Make gravy:

1 quart	broth
4 Tablespoons	chicken fat
4 Tablespoons	flour

Make a dressing:  

1 ½ quarts	bread cubes
¾ cup	chicken fat or melted butter
¾ teaspoon	salt
¼ cup	broth
2	chopped onions
1 ¼ teaspoons	sage
	pepper

Place chicken in greased large cake pan 13"X9".  Cover with the dressing.  Pour gravy over dressing.  Bake 35 minutes at 350 degrees.  Cut into squares and  garnish with fresh parsley.  

Impossible Chicken Broccoli Pie   

2 cans	precooked chicken
1 package	frozen, chopped broccoli, rinsed and drained
1 ½ cups	shredded cheddar cheese

In the blender: 

1 cup	milk
3	eggs
½ cup	Bisquick
¼ teaspoon	season salt
¼ teaspoon	pepper
1/8  teaspoon	thyme leaves

Topping:  

½ cup	Bisquick
¼ cup	chopped nuts
¼ cup	Parmesan cheese
1/8 teaspoon	garlic powder
2 teaspoons	butter -- cut in

Layer the chicken and broccoli in a greased pie plate.  Pour the blender mix over the top of this.  Add the topping; bake at 400 degrees for 15 to 20 minutes.  

Seasoned Turkey Patties

1 ¼ pounds	ground turkey
1/3 cup	bread crumbs
½ cup	chopped onion
1	egg
¾ teaspoon	poultry seasoning
½ teaspoon	garlic salt
½ teaspoon	seasoned salt

Mix all together and form into 4 or 5 patties.  Broil or grill brushing either with butter or bar-B-Q sauce till done.  

Turkey Stew With Dumplings

1 ¼ pounds	turkey breast tenderloins
4 slices	bacon
4	medium carrots, sliced in 1 inch pieces
2	small onions, cut in ¼'s
2	celery stalks, cut into 2 inch pieces
2 cups	water, divided
1 can	chicken broth
¼ teaspoon	rosemary leaves
1	bay leaf
3 Tablespoons	flour
1 cup	Bisquick mix
1/3 cup	milk

Sauté bacon in Dutch oven medium heat until partially crisp.  Cut turkey tenderloins into 1 inch pieces.  Add turkey, sauté until meat is no longer pink.  Add carrots, onion, celery, 1 ¾ cup water, chicken broth, rosemary and bay leaf.  Bring to a boil.  Reduce heat, cover, and simmer 20 minutes.  Blend flour and remaining ¼ cup water.  Stir into stew mixture. Bring to a boil, stirring constantly until thickened.  Remove bay leaf.  Salt and pepper to taste.  Mix up the biscuit mix and milk.  Drop by rounded tablespoons into stew.  Cook uncovered, 10 minutes.  Cover and cook 10 more minutes until dumplings are puffed and done.