Presented by Anita

3 Lb Chiken	1 Cup Milk
2 Pkg Italian salad dressing mix	1 1/2 Cup Pancake mix
3 Tbl Flour	1 Tsp Paprika
2 Tsp Salt	1/2 Tsp Sage
1/4 Cup Lemon juice	1/4 Tsp Pepper

Make a paste out of the marinade ingredients. Coat chicken evenly.
Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours.
Mix pancake mix with other seasonings.
Dip pieces of chicken in milk, then in pancake coating. Dust off excess.
Lightly brown in skillet with 1/2 inch vegtable oil in it. Brown for 4 minutes each side.
Remove and place in a single layer on shallow baking pan. Seal with flour.
Bake for 1 hour at 350 Uncover and baste again with milk.
Return, uncovered, to oven heated to 400, to crisp for 10 minutes.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw Chef Gramma Claudia

4 chicken breast halves, skinned	2 Tbl margarine
-and boned	1/3 Cup apricot preserves
1/4 Cup broken pecans (or walnut	1 Tbl vinegar
-or slivered	1/4 Tsp ground ginger
-almonds)

Rinse chicken and pat dry. In large skillet melt margarine and then add chicken and nuts.
Cook over medium heat for 8 to 10 minutes,turning occasionally.
Transfer chicken breasts to serving platter, reserving juices in skillet. Keep chicken warm.

To prepare glaze: Stir preserves, vinegar and ginger into reserved juices in skillet.
Cook and stir over medium heat for 1 to 2 minutes, until mixture is heated through.
Spoon glaze over chicken and serve.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw Chef Gramma Claudia

The Chicken:	-that to each other - right?
1 frying chicken, old hen or	The Dumpling Sauce:
-whatever's in the freezer	3 Tbl butter or margarine
The Dumplings:	4 Tbl flour
2 Cup flour	1/4 Tsp salt
2 Tsp baking powder	1 Cup whole milk - use those
1/2 Tsp salt	-powdered milk
1 Cup whole milk or 2% with dry	-solids or Milnot
-milk solids	2 chicken bouillon cubes, crumbled
-added for extra umphhh - Milnot	1/2 Tsp sugar
-works	1/2 to 3/4 cup dumpling cooking
-great	-liquid
4 Tbl vegetable oil - Aunt Goldie	-after dumplings have been cooked
-insisted	-in
-on chicken fat, but we just can't	-it
-do

Stew up your chicken on top of the stove or in a crockpot. Cool and debone.
Defat the remaining liquid in an effort to be kind to your family.
The old-timers wouldn't do this as it was their thought that the flavor came from the chicken fat...
Well, it might, but our arteries will thank you!

Mix above dumpling ingredients.
Blend them well and turn out onto a floured surface.
Knead four or five times and divide dough into two parts.
Roll out one piece of dough to 1/8" thick and cut into 1x1-1/2" strips.

Place into a large saucepan that you have placed 8 cups of water and three chicken bouillon cubes that has been brought to a boil and the bouillon cubes have been dissolved.
Cook half of the dumplings until just about done and strain and set aside.
Next finish the other half of the dumplings the same way.

While cooking the dumplings you can prepare the sauce.

Dumpling Sauce: Place butter in medium saucepan and melt.
Add salt and flour. Stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a whisk until thick and smooth. Remove from heat.

Place cooked dumplings and chicken in dumpling sauce and add 1/2 cup of cooking liquid in which the crumbled chicken bouillon cubes have been added. Stir gently.

Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw Chef Gramma Claudia

1 Tbl vegetable oil	-Asparagus Soup
4 boneless, skinless chicken	1/4 Cup milk
-breasts	1 Tbl lemon juice1/8 teaspoon
1 Can Campbell's Cream of	-pepper

Heat oil in skillet. Add chicken and cook until browned.
Add soup, milk, lemon juice and pepper. Heat to a boil.
Cover and cook over low heat 5 minutes or until done. Garnish with lemon slices if desired.

Dottie J, of Maryland USA shared this recipe she got from afriends and recommends for us.

1 whole chicken any parts	1 Can whole cranberry sauce
1 bottle of catalina salade	1 pack lipton onion soup mix
-dressing

mix everything together then pour over chicken parts then back in oven for 1 hour.
Then take chicken from dripping and if you want you can do up some rice to pour the drippings on as is great to,,

Sent in by Sharon/Canada

1 Tbl butter	few grains pepper
1 Cup diced mushrooms	one and one half cups milk
1 Tbl finely-chopped green pepper	1 Cup chicken broth
4 Tbl flour	2 Cup diced cooked chicken
one half teaspoon salt	1 Tbl finely chopped parsley
one half teaspoon celery salt	1 Tbl pimento, cut in small pieces

Melt butter in a pan large enough to take all the ingredients and add mushrooms and green pepper.
Stir and cook 5 minutes. Add flour mixed with seasonings. Cook five minutes.
Add milk and chicken stock slowly. Add chicken, parsley and pimento.
Reheat and serve in pastry shells. Serves 8 or more.
This may also be served on top of rice, toast or noodles.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw Chef Gramma Claudia

2 Cup cooked chicken in good size	Salt and pepper
-pieces	1 Cup chicken broth
1/4 Cup butter or margarine	4 ounce can mushrooms
1/4 Cup flour	1/2 Cup toasted almonds
1 Cup light cream	Pastry for 1 crust pie
1 Tbl parsley

Make cream sauce with butter, flour and cream.
Add seasonings, stir in chicken broth.
Cook, stirring until sauce is thick. Stir in chicken, mushrooms and almonds.
Pour into deep pie plate and top with pastry.

Bake 25 to 30 minutes at 425 degrees.

Sent in by Pami /NY, USA

2/3 Cup melted butter (use	1/2 Cup unflavored bread crumbs
-butter...no	1/4 Cup parmesan cheese
-margarine)	1/2 Tsp oregano
6 boneless chicken breasts	1/2 Tsp basil
Crumb Mixture:	1/4 Tsp garlic salt

Dip chicken in melted butter. Dip the buttered chicken in crumb mixture. Bake at 350 -375 75 degrees in a 13" by 9" baking dish for 50-60 minutes.


Wine Sauce:
1/4 cup melted butter
1/2 cup fresh or 1/4 cup dry parsley
1/2 chopped scallions (white part cut into small ringlets)
1/4 cup dry white cooking wine

Simmer for 10 minutes. Pour over chicken that has been removed from the pan.

I always serve this with a nice rice pilaf or some nice garlic mashed potatoes.
I also like to double the the wine sauce mixture...people will always want extra wine sauce. This chicken smells so great whenyour baking it, Be carefull not ot overcook the chicken...I usually flip it over..

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&vie wtype=0&row=15&sortstring= Chef Gramma Claudia

6 chicken breasts, split, skinned	3 Tsp garlic salt
-and boned	1/2 Tsp Paprika
2 Cup sour cream	1/2 Tsp Pepper
1/4 Cup lemon juice	1 Cup bread crumbs
2 Tsp salt	1/2 Cup margarine, melted
4 Tsp Worcestershire sauce	1/2 Cup butter, melted

Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings.
Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream.
Cover; refrigerate overnight.

Remove chicken breasts, taking up as much of sour cream mixture as possible.
Roll chicken in bread crumbs to coat well. Place in baking dish.
Mix margarine and butter; pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 5 minutes more.

Ready In: 1 hour Prep Time: 20 minutes Good recipe for leftovers

4 Cup chopped cooked chicken or	1 Cup sliced celery
-turkey	6 Tbl Miracle Whip Dressing
2 Cup croutons	3/4 Cup milk
1 - 1/2 cups shredded Cheese	1/4 Cup chopped onion

PREHEAT oven to 350F. Mix all ingredients.

SPOON into 2-L casserole.

BAKE 40 min. or until heated through.


Easy and quick!

Recipe Introduction The National Broiler Council see our note on How to Select Pineapples

6 skinless boneless chicken breast	-chopped roma
-halves	3/4 Cup pineapple -- diced
2 Tbl cilantro -- chopped	1/4 Cup green onion -- sliced
2 Tsp fresh ginger root -- minced	1 4 Oz can green chili -- drained
3/8 Tsp salt -- divided	1 Tbl lemon juice
1 Cup tomato -- diced, seeded,	2 Tbl butter

Make pineapple salsa by mixing together in small bowl cilantro, ginger, 1/8 teaspoon of the salt, tomato, pineapple, onion, chiles and lemon juice; set aside.
In a frying pan, place butter and melt over medium heat.
Add chicken and sprinkle with remaining 1/4 teaspoon salt.
Saute, turning about 6 minutes, or until light brown on all sides.
Cover and reduce heat to medium-low.
Cook about 5 minutes or until fork can be inserted in chicken with ease.
Arrange chicken on serving platter and spoon pineapple salsa over chicken.
Garnish with cilantro sprigs.

Daphne, Argentina

800 Grs Chicken, Minced	1 Egg, Beaten
1 Tablespoon Parsley, Chopped	2 Tablespoon Cornstarch
1 Onion, Chopped, blanched	3 tablespoon Breadcrumbs
1 Clove Garlic, Chopped

Mix all the ingredients, except the egg and breadcrumbs, together and leave in the fridge for 30 minutes.
Make the chicken burgers, dip in the besten egg then in the breadcrumbs.
Place on a baking tray and cook in ahot oven 15 minutes each side.

SharonG/Canada

2 1/2 Lb frying chicken pieces	1 Cup light cream
1 envelope coating mix (regular	1/4 Cup chopped onions
-flavour)	1/2 Tsp thyme leaves
4 medium potatoes, peeled and cubed	1/2 Tsp salt
2 Tbl melted butter	1/8 Tsp pepper
1 1/2 Cup frozen green peas

Coat chicken with coating mix as directed on package. Arrange in single layer in an ungreased shallow baking pan.

Place potatoes around chicken. Pour melted butter over potatoes; then sprinkle potatoes with remaining seasoned coating mix.

Bake at 400 degrees F for 40 -50 minutes, or until chicken and potatoes are done.

Cook peas as directed on package; drain.

Remove chicken and potatoes to serving platter. Keep warm. Place baking pan over low heat. Stir in cream, onion, thyme, salt and pepper. Bring to boil, stirring constantly to loosen pan drippings.

Add peas; then pour sauce over chicken, but do not cover chicken completely.

Recipe Link: home.earthlink.net/~maackjeanne/index.html

3 Cup cooked boneless, skinless	1/2 Tsp poultry seasoning
-chicken breasts, chopped	1/4 Tsp onion powder
1/2 Cup skim milk	1/4 Tsp white pepper
1 (10-3/4 ounce) can Campbell's	1 (10ounce) package frozen mixed
-98% fat	-vegetables, thawed
-free Cream of Chicken soup	1 Lb package whole-wheat noodles
1 (8 ounce) can sliced mushrooms,	2 Cup reduced-fat shredded
-drained	-Mozzarella cheese

Pre-heat oven to 350 degrees F. Combine chicken, milk, poultry
seasoning, onion powder, white pepper, soup, mushrooms and vegetables in
a large saucepan.
Place over medium heat, and cook 10 to 12 minutes or
until thoroughly heated, stirring frequently to prevent scorching.
Cook noodles in water until tender. Drain in colander.
Spray a lasagna pan with cooking spray. Put cooked noodles on bottom of pan.
Put chicken/veggie mixture on top. Evenly distribute Mozzarella cheese on
top. Bake uncovered at 350 degrees F for 20-25 minutes or until cheese
is hot and bubbly

Enjoy. Wayne says that if you want to use the deep fryer, cook the coated chicken at 375 degrees F for about 14 to 18 minutes until the pieces are golden and crispy. Recipe Introduction Chef Wayne

3/4 Cup all purpose flour	1/4 Tsp dried savory
1 1/4 Tsp salt	1/4 Tsp dried rosemary, lightly
1/2 Cup of buttermilk.	-crushed,
11 Herbs & Spices:	1/4 Tsp onion powder, ,
1/2 Tsp salt	1/4 Tsp black pepper
1/2 Tsp poultry seasoning	1/4 Tsp paprika
1/2 Tsp dried basil leaves	1/4 Tsp cayenne pepper.
1/4 Tsp dried thyme	Chicken Legs And Thighs
1/4 Tsp dried marjoram

Into a shallow bowl combine flour and salt and add Wayne's Secret 11 Herbs and Spices.

Take another bowl and pour in buttermilk.

Rinse chicken legs and thighs and pat dry. Make sure the skin is still attached to the pieces.

Preheat your oven to 350 degrees F.

Dip the chicken piece in the buttermilk and then coat each piece in herb/spice/flour mixture.

Brown the chicken on all sides in a frying pan.

Place browned chicken in an ungreased shallow 9 x 13 Pyrex pan.

Bake uncovered for 40 - 60 minutes until chicken is tender and crispy.

Party recipe, shared by Cindy

5 Lb bag or chicken wings	1 Tsp ginger
1/4 Cup Soy Sauce	1 Tsp dry mustard
1 Tbl oil	1 Tsp garlic powder

Marinate overnight
Bake in a 350 oven for 1/2 hour or so.
Put in crock pot on low till needed.

These are great for parties.

Ruth, of Michigan USA share dthis with us.

˝ Cup all-purpose flour	1/4 Cup packed brown sugar
1 Tsp salt	1/4 Cup honey
˝ Tsp cayenne pepper	1/4 Cup lemon juice
1 broiler-fryer chicken (about 3	1 Tbl soy sauce
-pounds), cut up	1 ˝ Tsp curry powder
˝ Cup butter melted, (divided)

In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat.
Pour 4 tablespoons butter into a 13 x 9 x 2 inch baking pan; place chicken in pan, turning pieces to coat.
Bake uncovered, at 350 for 30 minutes.
Combine brown sugar, honey , lemon juice, soy sauce, curry powder and remaining butter; pour over chicken.
Bake 45 minutes more or until chicken is tender, basting several times with pan drippings.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =46&viewtype=2&sortstring=

8 ounces fettuccine, cooked as	-mushrooms, sliced
-package directs	1/2 Cup chopped onion
2 Tbl flour	1 (26-ounce) jar roasted garlic
1 Tsp Italian seasoning	-pasta
4 (about 1 pound) skinned,	-sauce
-boneless chicken breast halves	1 Cup (about 2 ounces) shredded
2 Tbl olive oil	-mozzarella
2 Cup (about 8 ounces) fresh	-or provolone cheese

In shallow dish, combine flour and Italian seasoning.
Coat chicken with mixture. In large skillet, over medium-high heat, brown chicken in hot oil; remove chicken from skillet. Add mushrooms and onions to skillet; cook and stir until tender.
Add pasta sauce and chicken.
Cover and simmer 15 minutes or until chicken is fully cooked.
Top each chicken breast with cheese. Serve with hot pasta.

Kendra Greene/Canada

4 Tbl butter or margarine	1/2 Tsp red pepper flakes
3 Tbl honey	1 1/2 Tbl de-alcoholized red wine
1 Tsp thyme	2 Clove garlic
1 Tsp oregano	2 Cup water
1 Tsp rosemary	1 whole chicken

Preheat oven to 350.

Place water in the pan you plan on cooking the chicken in.

Place chicken in water breast side up.

Slice garlic and place under the skin of the chicken breast.

Mix butter, honey and spices (except the garlic, of course) in a saucepan on the stove.

Heat until butter melts.

Remove pan from heat, add red wine.

Stir.

Pour sauce slowly over chicken

Chef Brenda

2 Tbl olive oil	5 Clove of garlic
2 lemons freshly squeezed (about	1 Tsp basil
-1/3 cup	salt and pepper to taste
-fresh juice)	1 chicken cut up

Mix oil, juice, garlic and spices together and let stand for 15 minutes, then pour over chicken.

Refrigerate for 1-1/2 hours to marinate.

Bake at 400F for 1 hour or until done.

Serve with potatoes and vegetables

Recipe Link: http://www.gov.bc.ca/bvprd/bc/channel.do?action=ministry&channelID=-8377&navId=NAV_ID_province Chicken is an excelent source of protein and a good source of iron, phosphorus and B-vitamins. It is low in calories and calorie content is further reduced if skin is not eaten.

50 mL (1/4 cup) buter	2 mL (1/2 tsp) ginger
10 mL (2 tsp.) grated lemon peel	dash Tabasco sauce
25 mL (2 tbsp.) lemon juice	1 broiler-fryer about 1.5 kg (3
2 mL (1/2 tsp) salt	-lbs.)
1 mL (1/4 tsp) paprika

In a small saucepan at low heat, melt butter. Stir in lemon peel, lemon juice, salt, paprika, ginger and Tabasco sauce.

Cut chicken in quarters; place on a rack in a shallow pan, skin-side down.

Brush with lemon sauce.

Broil 20 cm (8 in.) from heat for 15 to 20 min., brushing occasionally with sauce.

Broil 15 to 20 minutes longer or until tender, brushing occasionally with sauce.

Vicki Of Canada sent this one in

1 chicken breast	2 Cup canned diced tomatoes
6 Cup cold water	1 Cup mixed beans
1 Tsp seasoning salt	1 Cup kernel corn
One half teaspoon garlic salt	one quarter cup raw rice
One half teaspoon lemon pepper	1 Tbl chilli powder
1 small onion	sour cream
1 small yellow pepper	grated cheddar cheese
one half bunch fresh cilantro	crushed tortilla chips
-leaves

1. Place chicken in a large pot. Add water and spices. Simmer one and a half hours.
2. Remove chicken breast. Cool. Strip meat from bones. Add to pot. Discard bones.
3. Chop onion, pepper and cilantro into small pieces. Add to pot with tomatoes.
4. Drain and rinse beans and corn. Add to pot with chilli powder.
5. Garnish with cheese, sour cream, cheese and chips.

Maxine Lauzon of Ont. Canada sent in this

1 Can Mushroom Soup	1/2 Cup Celery, Chopped
1 Packet Cream Cheese	1/2 Cup Onion, Chopped
1 Envelope Gelatine	1 Can Flaked Chicken, No Juice
1 Cup Mayonnaise

Over low heat combine soup and cheese until creamy.
Add gelatin, mix well and reemovce from heat.
Add remaining ingredients. mix well until creamy.
Place in a bowl and refridgerate, minimum rwo hours

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =51&viewtype=2&sortstring=

6 skinless, boneless chicken	2 Tsp lemon juice
-breast halves	2/3 Cup orange marmalade
1/4 Cup all-purpose flour	1/4 Tsp ground black pepper
1 (14.5 ounce) can chicken broth

Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes.
Remove from skillet and set aside.
In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together.
Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly.
Add chicken and cook over low heat for 4 minutes.

Shared with us by Cindy

1/2 Cup butter melted	1/2 Cup grated Parmesan cheese
2 Tsp Dijon mustard	6 -8 boneless skinless chicken
1 Tsp Worcestershire Sauce	-breast
1/2 Tsp salt	-halves.
1 Cup dry bread crumbs

Combine butter, mustard, Worcestershire sauce, & salt.
In plastic bag, combine crumbs, & Parmesan cheese.
Dip chicken in batter then shake in crumb mixture.
Put on ungreased 13" x 9" x 2" baking pan.
Drizzle with any remaining butter mixture.
Bake at 350* for 40 - 50 minutes or until done.

A fruitful combination of flavours; good served over rice.

3 chicken breasts, halved	2 Tbl vinegar
1/2 Cup flour	2 Tbl brown sugar
salt and pepper	1 Tsp basil
2 Tbl butter	1/2 Tsp nutmeg
2 Tbl cooking oil	1 Can (16 oz.) peach halves,
1 1/2 Cup orange juice	-drained

Shake chicken pieces in bag with flour and salt and pepper to taste; brown in butter and oil.
Place browned chicken in a greased 3 quart casserole dish.
Combine orange juice with vinegar, sugar, basil, and nutmeg, and pour over chicken.

Cover and bake at 375 F for 1 hour and 15 minutes or until tender. Baste often.

Then place peach halves between chicken pieces, baste well, and bake uncovered for 15 minutes longer.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =54&viewtype=2&sortstring= Gramma Claudia

2 Cup sliced raw chicken breasts	Sweet & Sour Sauce:
-(1" strips)	1 Cup white vinegar
18 pineapple cubes, canned	1 Cup apricot nectar
1 whole green pepper, cut into 1"	1 Cup brown sugar
-long thin slices	1 Tsp Worcestershire sauce
1 Cup sliced raw celery	1/2 bottle tomato catsup
Salt & pepper to taste	1 Tsp cornstarch

Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes.
Thicken with cornstarch diluted in a little water.
Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly.
Add sweet and sour sauce, salt and pepper to taste.

Recipe Link: http://tasteofhome.allrecipes.com/default.asp Taste of Home

1 broiler/fryer chicken (3 to 4	1/4 Tsp cayenne pepper
-pounds), cut up and skin removed	2 Tbl all-purpose flour
1 medium onion, thinly sliced	3 Tbl water
1/3 Cup orange juice concentrate	1/4 to 1/2 cup chopped cashews
1 Tsp dried rosemary, crushed	Hot cooked pasta
1 Tsp salt

Place chicken in a slow cooker.
Combine onion, orange juice concentrate, rosemary, salt and cayenne; pour over chicken.
Cover and cook on low for 4-5 hours or until chicken juices run clear. Remove the chicken and keep warm.

In a saucepan, combine flour and water until smooth.
Stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cashews. Pour over chicken.

Serve with pasta.

Ready In: 1 hr 30 min Prep: 15 min Love buttermilk fried chicken? You won't believe the fabulous taste of our made over version with only 174 calories per serving! PatM/Ont,Canada

1 whole chicken (about 3 lb.), cut	-Dressing
-up	1 pouch Shake'N Bake Extra Crispy
1/3 Cup Kraft Calorie-Wise	-Original Coating Mix
-Rancher's Choice

1 REMOVE skin from all chicken pieces except wings. Place chicken in resealable plastic bag. Pour dressing over chicken in bag. Seal bag, turning to coat all chicken pieces well. Refrigerate at least 30 min. to marinate.

2 PREHEAT oven to 400F. Place contents of seasoning pouch on plate. Remove chicken from bag 1 piece at a time. Discard bag. Dip chicken in coating, turning to coat lightly. Arrange on baking sheet. Sprinkle any remaining coating from plate over chicken.

3 BAKE 40 to 45 min. or until tender and no longer pink in centres (180F).

Special Extra
For a spicier version, add hot sauce to taste to dressing before marinating chicken.

Nutritional Info
Serving Size = 1/6 of the chicken

Calories 209
Total fat 8.8 g
Sodium 490 mg
Carbohydrate 10 g
Dietary fibre 0 g
Protein 21 g
Vitamin A 2 %RDI
Vitamin C 0 %RDI
Calcium 1 %RDI
Iron 8 %RDI

Indirectly presented by Jeanette, Australia

2 (3 1/2 pound) Aylesbury ducks	2 handfuls fresh sage
-(1.5	1 bulb garlic, cloves removed and
-kilograms) (can substitute Pekin	-chopped in half
-ducks)	2 red onions, roughly sliced
Salt and freshly ground black	2 wineglasses Marsala or Vin Santo
-pepper	1 Cup (285 millilitres) vegetable,
9 ounces (255 grams) fresh ginger	-chicken, or duck stock
2 long stalks baby rhubarb

Preheat the oven to 350 degrees F (180 degrees C).
Season the ducks generously, putting some salt in the cavity as well. Make sure you save the fat and the giblets for the gravy.
Coarsely grate half the ginger and rhubarb. Mix this in a bowl with half the sage and all the garlic and onion, and stuff the mixture inside the cavity of the ducks, ensuring there is an air cavity.
Place the ducks on a tray on top of the chopped up giblets and roast in the oven for one hour. Turn the temperature down to 300 degrees F (150 degrees C) and cook for another 1 1/2 hours until crisp and tender. The ducks are ready when the skin is crisp and the leg bones can be easily removed.
During this time you will need to drain the fat maybe 3 times into a bowl, this will separate into a clear fat which you can keep for roasting.
Once cooked allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat from the roasting tray.
Pull out all the stuffing and any juices from the inside of the duck and put in the roasting tray and warm this on a low heat.
Add the Marsala and loosen all the sticky goodness from the bottom of the tray, and reduce. Add the stock and reduce to a good taste and consistency.
Pass the sauce trough a coarse sieve.
Remove the breasts from the ducks with a knife and, using your hands, remove the thighs. Arrange the breasts and thighs on a large serving plate.
Finely slice the remaining ginger and fry off in a little hot oil (or you can use the duck fat) in a non-stick pan. As the ginger begins to color, add the rest of the rhubarb, finely sliced, and the rest of the sage. Fry until crisp. Sprinkle this over the duck and drizzle with the sauce.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 2 hours 50 minutes
Difficulty: Medium

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

6 boneless, and skinless chicken	4 Tbl whole-wheat breadcrumbs
-breast	4 Tsp grated reduced-fat Parmesan
3 Tbl extra virgin olive oil	-cheese
1 large onion, peeled and sliced	2 Cup reduced-fat shredded
1 (4 ounce) can sliced mushrooms,	-Mozzarella cheese
-drained	salt and pepper, to taste
1 stalk celery, thinly sliced	1 Tbl Italian seasoning
1 large egg, beaten	1 Qt pasta sauce
1 Tbl chopped fresh parsley

Pre-heat oven to 350 degrees F. Cut chicken breasts in half. Place
between sheets of plastic wax; gently pound with a meat mallet to
flatten evenly. In a large skillet, saut onion slices, mushrooms, and
celery until tender. Remove from heat. Add egg, parsley, bread crumbs,
Parmesan cheese, 1 cup of Mozzarella cheese and Italian seasoning. Stir
until well-combined. .Sprinkle chicken breasts with salt and pepper and
fill with even portions of the filling mixture. Roll up and secure with
toothpicks. Spray a lasagna pan with cooking spray and arrange chicken
in bottom. Spoon any extra filling around the chicken rolls. Pour
pasta sauce over the stuffed chicken breast rolls. Sprinkle second cup
of grated Mozzarella cheese on top. Bake uncovered at 350 degrees F for
1 hour. Carefully remove toothpicks and serve with cooked brown rice

Recipe Link: home.earthlink.net/~maackjeanne/index.html

2 Lb boneless and skinless chicken	-drained and juice reserved
-breasts, cut into bite-sized	1 Cup reserved pineapple juice
pieces	-(add water if
vegetable or extra virgin olive oil	-necessary)
1/2 Cup sliced celery	1/4 Cup brown sugar replacement
1 medium onion, peeled and chopped	1/2 Cup white vinegar
1 medium sweet green pepper,	2 Tbl Lite soy sauce
-seeded and cut into chunks	2 Tbl bead molasses
1 medium sweet red pepper, seeded	1/2 Tsp Worcestershire sauce
-and cut into chunks	1/4 Tsp ground ginger
1 (8 ounce) can sliced mushrooms,	2 Tbl cornstarch plus 2
-drained	-tablespoons cold water
1 (20 ounce) can pineapple chunks,

Heat up a wok. Add enough oil to lightly coat wok. When hot, saut
chicken until done. Remove and set aside. Saut green and red peppers,
onions, mushrooms and celery until tender. Remove and set aside. Add
pineapples and brown sugar replacement. Heat until hot. Return cooked
chicken and veggies back into wok. Add vinegar, pineapple juice, soy
sauce, bead molasses, Worcestershire sauce, and ground ginger. Cook
until hot and bubbly. In a small bowl, whisk together cornstarch and
water. Add into wok and continue heating until thickened slightly.
Serve over cooked brown rice.
VARIATIONS: Add a can or two of drained mini corn on the cob, bamboo
shoots, water chestnuts, broccoli and/or Chinese pea pods. The more
veggies you add, the more serving you will get.

SharonG/Canada

1 Can (8 ox.) pineapple chunks	1/4 Tsp ginger
1/2 Cup chopped onion	1/4 Cup catsup
2 Tbl shortening	2 Tbl vinegar
1 1/4 Cup water	1 Tbl soy sauce
2 Cup carrot sticks	2 Cup diced cooked chicken
3 chicken bouillon cubes or instant	1 Cup green pepper strips
-broth packets	3/4 Tsp salt
1/4 Cup firmly packed brown sugar	1 Tbl utter or margarine
2 Tbl cornstarch	2 1/4 Cup minute rice

Drain pineapple, reserving juice. Add water to juice to make 2 1/4 cups.
Saute onion in shortening in large skillet until tender.
Add 1 1/4 cups water, carrots and bouillon or broth. Cover and simmer 5 minutes.

Combine sugar, cornstarch and giner, add catsup, vinegar and soy sauce, and stir into vegetable mixture.
Cook until clear and thickened. Add chicken, green pepper and pineapple, cover and simmer 5 minutes.

Meanwhile, bring measured liquid, salt and butter to a boil.
Stir in rice. Remove from heat; cover and let stand 5 minutes. Serve chicken mixture over rice.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =64&viewtype=2&sortstring= Gramma Claudia

boneless, skinless chicken breast	1 10-oz can water
-halves	1 Cup Pepperidge Farms herb
8 Slice Swiss cheese	-seasoned stuffing
1 10-oz can cream of chicken soup	1 Stick melted butter

Arrange chicken in a greased 13"x9" baking dish.
Top with cheese slices. Combine soup and water, stir well, and pour over chicken and cheese.
Sprinkle stuffing mix on top. Drizzle butter over crumbs. Bake at 350 degrees for 45-55 minutes.

Serve with cooked white rice or noodles

Maxine of Ontario, Canada sent this in.

1 medium onion chopped	1 Tablespoon Worcestershire Sauce
1 Lb . ground turkey	1 Can (19 Oz) Kidney Beans, Drained
1 Clove garlic minced	1 Tablespoon Chili Powder
1/2 Cup . chopped celery	1 Teaspoon Paprika
1 Can (28 Oz) Tomatoes	1 Teaspoon Cumin
1 Can (5 1/2 Oz) Tomato Paste

in a large non stick skillet combine onion turkey and garlic .
Cook over medium heat 10 min. stirring and seperating turkey as it cooks.

add 1/2 c. chopped celery , 1 can [28 oz. tomatoes, 1 can tomato paste [ 5 1/2 oz.]
1 tlbsp worcestershire sauce, 1 tblsp chili powder, 1 tsp. paprika and cumin
Bring to a boil, reduce heat and simmer 20 to 25 min., stirring occasionally to break up tomatoes.
Add kidney beans [ 19 oz. ] drained
Cook 5 min. longer to heat through
really good