This recipe comes from a promo recipe sheet by Mazola Oil titled “National Chicken Cooking Contest Winning Recipes”. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Barbecued Oriental Chicken

1 cup soy sauce
1 cup sake (rice wine) or grapefruit juice
1 teaspoon sugar
1/2 teaspoon grated fresh ginger root or ground ginger
1 (2-1/2 to 3-1/2-pound) fryer, cut up or 8 drumsticks
1/4 cup Mazola Corn Oil or Mazola Margarine, melted

Mix together soy sauce, sake or grapefruit juice, sugar and ginger in large shallow dish. Add chicken, turning to coat both sides. Cover and marinate in refrigerator several hours or overnight, turning occasionally. Remove chicken from marinade and brush with corn oil or margarine. Grill or broil, about 6 inches from heat, brushing with marinade and turning frequently, 45 to 60 minutes or until tender. Serves 8.

This recipe comes from a promo recipe sheet by Mazola Oil titled “National Chicken Cooking Contest Winning Recipes”. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cheese Delight in Every Bite Chicken

1/4 cup Mazola Corn Oil
1 clove garlic, minced
3 whole fryer chicken breasts, boned, skinned and split
1/4 cup fine dry bread crumbs
1/4 cup finely grated sharp Cheddar cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper

Mix corn oil with garlic. Dip chicken into corn oil, then into crumb mixture of bread crumbs, cheeses, salt and pepper. Place in roasting pan. Tuck ends under to form neat roll. Pour remaining corn oil over chicken. Bake in 350°F. (moderate) oven, basting occasionally with oil, 40 to 45 minutes or until tender. Serves 6.

This recipe comes from a promo recipe sheet by Mazola Oil titled “National Chicken Cooking Contest Winning Recipes”. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Paradise Chicken

2 (2-1/2 to 3-1/2-pound) fryers, cut up or 8 legs
1 cup flour
2 teaspoons salt
1/2 cup Mazola Corn Oil or Mazola Margarine
1 green pepper, cut in strips
2 onions, cut in wedges
1 cup water
2 tablespoons vinegar
1 (1-pound, 4-ounce) can sliced pineapple, drained (reserve juice)
3 tablespoons Argo corn starch
1/2 cup sliced almonds

Coat chicken with flour and salt. Brown on all sides in corn oil or margarine over medium heat, remove to roasting pan. Bake in 350°F. (moderate) oven 20 minutes. Saute pepper and onion in remaining corn oil in skillet about 2 minutes. Add water and vinegar. Cut sliced pineapple into quarters. Mix corn starch and 1/2 cup reserved juice; stir into vegetable mixture. Cook over medium heat, stirring constantly, until mixture comes to boil and boils 1 minute. Stir in pineapple. Pour over chicken. Sprinkle with almonds. Continue baking about 20 minutes or until tender. Serves 8.

This recipe comes from a promo recipe sheet by Mazola Oil titled “National Chicken Cooking Contest Winning Recipes”. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Buttermilk Pecan Chicken

1 cup buttermilk
1 egg, slightly beaten
1 cup flour
1 cup ground pecans
1/4 cup sesame seeds
1 tablespoon salt
1 tablespoon paprika
1/8 teaspoon pepper
2 (2-1/2 to 3-1/2-pound) fryers, cut up
1/2 cup Mazola Corn Oil or Mazola Margarine, melted
1/4 cup pecan halves

Mix buttermilk with egg. Stir together flour, ground pecans, sesame seeds, salt, paprika and pepper. Dip chicken in buttermilk mixture, then in flour mixture. Pour corn oil or margarine in large roasting pan. Add chicken, skin side down, then turn pieces skin side up to coat with oil. Sprinkle with pecan halves. Bake in 350°F. (moderate) oven 1-1/4 hours or until tender. Serves 8.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

GRANDMA’S BASIC CHICKEN BROTH

1 stewing hen (fowl) or roasting chicken (about 5 pounds), quartered
3 1/2 quarts water
1 large carrot
1 medium-size onion
1 rib celery
3 sprigs fresh parsley
1 teaspoon salt, or to taste
1/2 teaspoon whole black peppercorns

1. You’ll need a heavy 6-quart pot, preferably not aluminum, with a cover.
2. Put chicken in pot; cover with water.
3. Cook over medium-high heat until water comes to a boil.
4. Reduce heat and simmer uncovered about 45 minutes, skimming off foam as it rises with a slotted spoon.
5. Add remaining ingredients and simmer partially covered 1 to 1 1/4 hours longer until chicken is very tender and falls off the bones.
6. Leave chicken in broth until cool enough to handle. Remove with vegetables, using a slotted spoon.
7. Discard bones and skin; cover and refrigerate chicken. You should have about 2 1/4 cups of dark and 2 cups of white meat from a 5-pound stewing hen. Wrap vegetables separately.
8. Strain soup through a fine sieve and refrigerate overnight. Remove fat that has solidified on surface. Makes about 2 quarts (8 cups).

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

GRANDMA CHU’S BASIC CHICKEN BROTH

1 stewing hen (fowl) or roasting chicken, (about 5 pounds), quartered and patted dry
2 tablespoons dry sherry
3 1/2 quarts water
4 green onions, cut up
3 slices peeled fresh gingerroot, about 1/2 inch thick
1 teaspoon salt, or to taste
1/2 teaspoon whole black peppercorns

Cook chicken and sherry in a 6-quart pot over high heat just until you hear a sizzle. Pour in water and bring to a boil. Reduce heat; simmer uncovered about 45 minutes, skimming off foam as it rises with a slotted spoon. Add remaining ingredients and simmer partially covered 1 to 1 1/4 hours longer until chicken is very tender and falls off the bones. Let chicken stand in soup until cool enough to handle. Remove chicken with a slotted spoon. Discard bones and skin; cover and refrigerate chicken. Pour broth through a fine strainer and refrigerate overnight. Remove fat that has solidified on top. Makes 2 quarts (8 cups).

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Party Chicken Loaf

Three envs. unflavored gelatin
Three and one-half cups milk
Two tsps. salt
One-fourth tsp. pepper
Two egg yolks, beaten
Three cups finely chopped cooked chicken
One cup mayonnaise
Juice of half lemon
One tbsp. prepared mustard
One cup chopped celery
One-fourth cup chopped pimiento
One avocado, peeled and sliced
Lemon juice, black olives

Rinse out half-gallon milk carton; let dry.

Sprinkle gelatin over one cup cold milk in saucepan. Place over low heat, stirring until gelatin is dissolved. Stir in remaining milk, salt, pepper, egg yolks; blending well.

Chill mixture until consistency of unbeaten egg whites. Combine chicken, mayonnaise, lemon juice, mustard, celery and pimiento. Add chilled milk mixture; blending thoroughly.

Pour into milk carton and chill, upright, in refrigerator until set, at least four hours.

To serve, turn carton on side, cut down one edge and slide loaf onto serving platter. Dip avocado slices in lemon juice to prevent darkening and garnish loaf with avocado slices and olives.–Yields eight servings.

NOTE: For Party Tuna Loaf, use two cans (12-ounce each) in place of chicken.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CREAMY CHICKEN DIVAN
(KRAFT/VELVEETA)

1 pkg. Velveeta shells and cheese dinner
2 Tbsp. margarine
1/4 cup salad dressing
2 Tbsp. flour
1/4 tsp. salt
3/4 cup milk
1 10-oz. pkg. frozen broccoli spears, thawed and drained
2 chicken breasts, cooked and sliced
2 Tbsp. grated Parmesan cheese

Prepare dinner as directed on package. Melt margarine in saucepan over low heat. Blend in salad dressing, flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Layer dinner mixture, broccoli and chicken in 10×6-inch baking dish. Top with sauce; sprinkle with cheese. Bake at 350 degrees, 35 to 40 minutes or until thoroughly heated. 6 to 8 servings.