82 : lb CHICKEN;WHOLE FZ
1/4 : c PEPPER BLACK 1 LB CN
1/3 : c SALT TABLE 5LB
1 : Chicken, 3.5 lbs
6 : cl Garlic; peeled
1/2 : ts Salt
1/4 : ts Pepper
3 : tb Lemon juice
2 : lg Potatoes; peeled, boiled
-until : -until just tender and cut
- : - into 1/2" slices
4 : Chicken breasts (remove
-skin : -skin but leave bones in)
1 : tb Pepper
3 : Garlic cloves, crushed and
-chopped : -chopped
2 : ts Crushed, dried oregano
4 : New red potatoes cut into
-1/4" : -1/4" rounds (leave skin on)
2 : sm Onions, quartered
1 : tb Garlic salt
1 : tb Accent (opt)
2 : c Chicken stock
1 : cn Sweet peas (6 oz)
10 : oz Can cream of mushroom soup
1/4 : c Milk
2 : tb Dijon mustard
1 : ts Dried tarragon leaves
2 : 1/ c Chicken, cooked, diced
2 : 1/ c Broccoli flowerettes, cooked
2 : Green onions, sliced
8 : Tortillas
1 : tb Vegetable oil
1 : c Swiss cheese, shredded
7 : 1/2 c WATER
2 : 1/4 c DRIPPINGS & FAT
2 : ga DRIPPINGS & WATER
82 : lb CHICKEN;WHOLE FZ
1 : /3 c MILK; DRY NON-FAT L HEAT
1 : /8 lb FLOUR GEN PURPOSE 0LB
1 : c SOUP GRAVY BASE CHICKEN
2 : c SHORTENING; 3LB
2 : tb PEPPER BLACK 1 LB CN
1 : tb PAPRIKA GROUND
3 : tb SALT TABLE 5LB
3 : /4 qt WATER; WARM
3 : 1/2 ga WATER; BOILING
2 : ga WATER
18 : 1/8 lb -
2 : c CHEESE CHEDDER
1 : c BUTTER PRINT SURE
13 : oz MILK; DRY NON-FAT L HEAT
4 : lb NOODLE EGGS 5LB
1 : lb BREAD SNDWICH 22OZ #5
1 : 3/4 lb FLOUR GEN PURPOSE 0LB
1 : /4 c SOUP GRAVY BASE CHICKEN
3 : c SHORTENING; LB
1 : tb PEPPER BLACK LB CN
3 : tb SALT TABLE 5LB
5 : ts SALT TABLE LB
3 : /4 qt WATER; WARM
3 : 1/2 ga WATER; BOILING
3 : 1/4 ga WATER; BOILING
2 : ga STOCK; CHICKEN
4 : 1/2 lb -
2 : c CHEESE CHEDDER
1 : c BUTTER PRINT SURE
2 : 7/8 c MILK; DRY NON-FAT L HEAT
1 : tb GARLIC DEHY GRA
4 : lb NOODLE EGGS 5LB
1 : lb BREAD SNDWICH 22OZ #5
1 : 3/4 lb FLOUR GEN PURPOSE 0LB
1 : /2 c SOUP GRAVY BASE CHICKEN
1 : /2 lb SHORTENING; 3LB
1 : tb PEPPER BLACK LB CN
3 : tb SALT TABLE 5LB
2 : tb SALT TABLE 5LB
1 : 3-4 pound fryer, cut into
-serving : -serving pieces
6 : Potatoes, peeled & quartered
1 : c Crushed tomatoes
2 : tb Parsley
1 : ts Basil
2 : Cloves garlic, minced
Salt : Salt and pepper to taste
1/4 : c Grated Parmesan cheese
3 : tb Vegetable oil
3 : lb Chicken breasts and thighs
-or : -or 1 whole chicken cut up
2 : c Diced rhubarb; (1/-inch
-pieces) : -pieces)
1/3 : c Sugar
1 : /2 tb Cornstarch
1 : /2 c Water
2 : ts Lemon juice
1/4 : ts Salt
1/2 : ts Cinnamon
1/2 : ts Nutmeg
Rice : Rice for serving
3 : /4 qt WATER; WARM
9 : ga WATER
7 : qt WATER; COLD
2 : ga STOCK; CHICKEN
75 : lb CHICKEN;WHOLE FZ
1 : lb BUTTER PRINT SURE
13 : oz MILK; DRY NON-FAT L HEAT
1 : tb GARLIC DEHY GRA
6 : lb RICE 10LB
2 : lb BREAD SNDWICH OZ #51
1 : 3/4 lb FLOUR GEN PURPOSE 0LB
1 : /2 lb SHORTENING; 3LB
1 : tb PEPPER BLACK LB CN
3 : tb SALT TABLE 5LB
9 : tb SALT TABLE 5LB
3 : /4 qt WATER; WARM
2 : ga WATER
7 : 1/2 qt WATER; COLD
18 : 1/8 lb -
1 : lb BUTTER PRINT SURE
13 : oz MILK; DRY NON-FAT L HEAT
1 : tb GARLIC DEHY GRA
6 : lb RICE 10LB
2 : lb BREAD SNDWICH OZ #51
1 : 3/4 lb FLOUR GEN PURPOSE 0LB
1 : /4 c SOUP GRAVY BASE CHICKEN
1 : /2 lb SHORTENING; 3LB
1 : tb PEPPER BLACK LB CN
3 : tb SALT TABLE 5LB
8 : Pieces boned and skinned
-chicken : -chicken breast halves; 4 oz
-each : -each
1/4 : c Margarine; melted
1 : md Onion; chopped
1 : cn Cream of chicken soup
2/3 : c Dry white wine
1 : tb Parsley; chopped
1 : ts Paprika
Pepper; : Pepper; to taste
1 : tb Soy sauce
1 : tb Lemon juice
1 : c Rice
1 : Chicken
1 : pk Dry Lipton Onion Soup Mix
1 : cn Chicken Broth
1 : cn Cream Of Mushroom Soup
-Water : -Water
3 : c Water
6 : c Chicken bouillon cubes
1/2 : Cube
1 : c Rice -- uncooked
1 : sm Onion -- chopped
1/2 : Green
1/2 : c Celery -- chopped
Piece : Piece chicken
Butter : Butter or margarine
Pepper : Pepper -- chopped
0: Diagonally cut bread into 1-inch slices and place in a well-greased 9 x 13 inch baking dish
1: In a med
2: bowl, lightly beat eggs, sugar and vanilla
3: Stir in milk until well blended
4: Pour over bread, turning pieces to coat well
5: Cover and refrigerate overnight
6: Preheat oven to 375 degrees
7: In small bowl, combine flour, brown sugar and cinnamon
8: Cut in butter until mixture resembles coarse crumbs
9: Turn bread over in baking dish
10: Scatter blueberries over bread
11: Sprinkle evenly with crumb mixture
12: Bake about 40 minuted until golden brown
13: Cut into squares
14: top with heated strawberries or serve them on the side
15: NOTES : Non-stick spray was NOT sufficient to keep from sticking
16: Refrigeration overnight enhances the flavor
17: Recipe by: California Sizzles Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by Vickie <pvreg@gte
18: net> on Dec 31, 1997