Tag Archives: chicken

recipe

Vintage Chicken Pot Pie Recipe

This vintage recipe will surely bring back some nostalgic memories. Let me know if you have any other requests!

close up of a hen
Print Recipe

Vintage Chicken Pot Pie

Course: Dinner, Lunch
Cuisine: American
Keyword: Chicken, I like pie, pie

Ingredients

  • 1 ½ cups cooked chicken diced
  • 1 cup frozen peas and carrots
  • ½ cup diced potatoes
  • ¼ cup chopped onions
  • ¼ cup diced celery
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken broth
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 1 package refrigerated pie crusts

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, melt the butter over medium heat. Add the onions and celery, and sauté until they are tender.
  • Stir in the flour, salt, black pepper, and dried thyme. Cook for 1-2 minutes, stirring constantly.
  • Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
  • Add the cooked chicken, frozen peas and carrots, and diced potatoes to the skillet. Stir to combine everything well. Remove from heat.
  • Roll out one pie crust and press it into a 9-inch pie plate. Pour the chicken mixture into the pie crust.
  • Roll out the second pie crust and place it over the filling. Seal the edges and cut slits in the top crust to allow steam to escape.
  • Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
  • Allow the pie to cool for a few minutes before serving. Enjoy
Chinese, International Foods, Millard Fillmore Suburban, Our Favorite Recipes, recipe, the 716

sweet and sour chicken

 

sweet and sour chicken
Print Recipe

sweet and sour chicken

Course: Dinner
Keyword: Chicken
Author: Marcia Selover

Ingredients

  • 1½ pound boneless chicken breast cubed
  • 1 16 oz can pineapple chunks

Sweet and Sour Mixture

  • 1 cucumber remove seeds
  • 2 sticks celery
  • 1 green pepper
  • 1 carrot stick
  • 1 cup cider vinegar
  • 1½ cup water
  • 1 cup sugar
  • ½ cup catsup
  • 4 tablespoons corn starch
  • 1 tablespoon dark soy sauce

Chicken Marinade

  • 2 tablespoons dark soy sauce
  • 1 teaspoon dry sherry
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • Dash of pepper

Batter

  • 1 cup self-rising flour
  • 2 tablespoons corn starch
  • 1½ cups water

Dry Mixture

  • 1 cup self-rising flour
  • 2 tablespoons corn starch

Instructions

  • Cut cucumber, celery, green pepper, and carrot into chunks.
  • Soak vegetables in cider vinegar, water, and sugar for at least two hours.
  • Drain pineapple chunks and use the juice and above mixture to make gravy.
  • Add catsup, corn starch (mixed with a little water), and soy sauce to gravy.
  • Marinate the chicken for 20 minutes in soy sauce, sherry, salt, sugar, and pepper.
  • Dip cubed chicken first into the batter, then into the dry mixture.
  • Using 1/2 inch of oil in pan or wok, deep fry chicken for about 10 minutes.
  • Drain on paper towels.
  • Heat pineapple chunks and vegetables in pan or wok.
  • Serve with rice.

newspaper & magazine clippings, recipe, unknown source

LEMON PINEAPPLE CHICKEN

 

lemon pineapple chicken
Print Recipe

LEMON PINEAPPLE CHICKEN

Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: American
Keyword: Chicken, pineapple
Servings: 2

Ingredients

  • 1 fresh pineapple
  • 1 tablespoon safflower oil
  • 2 half chicken breasts skinned and boned
  • Pepper to taste
  • 1/4 teaspoon thyme crumbled
  • 2 tablespoons flour
  • 1/2 cup water or pineapple juice
  • 1 tablespoon lemon juice
  • 3/4 teaspoon chicken bouillon crystals

Instructions

  • Twist crown from pineapple.
  • Cut pineapple lengthwise in half.
  • Remove fruit from shells with a curved knife. (This recipe uses half the fruit; refrigerate half and use it later.)
  • Cut the half pineapple crosswise into 6 slices; lightly sauté oil.
  • Remove from skillet.
  • Pound chicken to half-inch thickness.
  • Cut each breast in half and sprinkle with pepper and thyme.
  • Coat with flour.
  • Brown on both sides in pan juices.
  • Cover pan; simmer 1 or 2 minutes until done.
  • Arrange chicken on two serving plates with the sautéed pineapple. Add water, lemon juice and chicken bouillon to skillet.
  • Boil until reduced by one-half.
  • Spoon sauce over chicken and pineapple.

Printer Friendly copies:

Buffalo, Iroquois Gas Corporation, MCM food, Meet the Millers, Meet the Millers, recipe

Chicken Pate “Meet the Millers” December 27, 1960

 

Chicken Pate
Print Recipe

Chicken Pate

Chicken Pate recipe from "Meet the Millers" & Iroquois Gas Corporation, December 27, 1960
Course: Appetizer
Author: Meet the Millers

Ingredients

  • 1 lb chicken livers
  • Boiling Water
  • 1 cube chicken bouillon
  • 1 cup butter
  • 2 tbsp grated onion
  • 2 tsp salt
  • 1/4 tsp mace
  • 1/8 tsp cloves
  • 1 1/2 tsp dry mustard
  • 1/8 tsp anchovy paste
  • 1 tbsp brandy

Instructions

  • Cover chicken livers with boiling water, add 1 chicken bullion cube and simmer 20 minutes.
  • Drain and grind very fine.
  • If using a blender, blend with all other ingredients, using butter to moisten.
  • If using a grinder, blend all ingredients thoroughly.
  • Pack in mold and chill.

Printer Friendly Copies: