This is a promo recipe pull-out from Minute Rice that was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

SWEET ‘N SOUR CHICKEN

1 lb. boneless chicken, cut in cubes
2 tbsp. oil
1 garlic clove, minced*
1 cup green pepper strips
1 cup carrot strips
1 1/4 cups chicken bouillon
1/4 cup soy sauce*
2 tbsp. sherry (optional)
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ginger*
1 can (8 oz.) chunk pineapple in juice
1 1/2 cups MINUTE RICE

*Or use 1/3 cup teriyaki sauce

Brown chicken in oil. Add garlic, green pepper and carrots; saute briefly. Add bouillon, soy sauce, sherry, vinegar, sugar, ginger and pineapple with juice. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Stir before serving. Makes 4 servings.

This recipe was clipped from a magazine and is a promo piece for Kraft parmesan cheese, date unknown. Recipe is typed below along with a scanned copy (original is heavily stained in places and torn/taped, copy is the best I can get).

PARM-A-CHICKEN

Kraft 100% Grated Parmesan has invented a new cooking idea: “Parming.” You add rich flavor to all kinds of dishes by shaking on the coarsely grated Parmesan from Kraft. You can Parm-a-soup. Parm-a-vegetable. Or Parm-a-chicken as in this recipe.

PARM-A-CHICKEN

1/2 cup (2 ozs.) Kraft Grated Parmesan Cheese
1/4 cup flour
1 teaspoon paprika
1/2 teaspoon salt
Dash of pepper
1 2 1/2 to 3-lb. broiler-fryer, cut up
1 egg, slightly beaten
1 tablespoon milk
1/4 cup Parkay Margarine, melted

Heat oven to 350°. Combine cheese, flour and seasonings. Dip chicken in combined egg and milk; coat with cheese mixture. Place in 11¾ x 7½-inch baking dish. Pour margarine over chicken; bake at 350°, 1 hour. Serve sprinkled with additional cheese. 3 to 4 servings.

KRAFT

This promo recipe for Kraft’s parmesan cheese was clipped from a newspaper and published in 1991. Recipe is typed below along with a scanned copy.

SPICY CRISPY CHICKEN

6 (approx. 1 1/2 lbs.) chicken breast halves, boned, skinned
1 egg, beaten
1/2 cup (2 oz.) KRAFT 100% Grated Parmesan Cheese
1/2 cup cornflake crumbs
1/4 teaspoon ground red pepper

• Preheat oven to 400°.
• Dip chicken in egg; coat with combined remaining ingredients.
• Place in greased shallow baking dish. Bake 15 to 20 minutes or until tender. 6 servings.

Prep time: 5 minutes
Cooking time: 20 minutes

This recipe was clipped from a magazine and found in a large collection, date unknown. I believe it’s a promo piece for Campbell’s Cream of Broccoli Soup since it’s listed as one of the ingredients. Recipe is typed below along with a scanned copy.

2-STEP CHICKEN BROCCOLI DIVAN
(Cooking time: 15 min.)

1 lb. fresh broccoli, cut into spears, or 1 pkg. (10 oz.) frozen broccoli spears, cooked and drained
1 1/2 cups cubed cooked chicken or turkey
1 can Campbell’s NEW Cream of Broccoli Soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tbsp. butter, melted
2 tbsp. dry bread crumbs

1. In 9″ pie plate or shallow casserole, arrange broccoli; top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese.
2. Combine butter and bread crumbs; sprinkle over cheese.

Conventional: Bake at 450°F. for 15 min. or until hot.
Or Microwave: Cover with waxed paper; microwave on HIGH 6 min. or until hot, rotating dish halfway through heating.

4 servings.

This is a slightly different version of the Kellogg’s Corn-Crisped Chicken that was previously posted and I think it’s one of the first recipe versions of this dish (date unknown). Recipe is typed below along with a scanned copy.

Try this delicious recipe for golden brown Corn-Crisped Chicken.

New easy way to fix crisp chicken without frying–no shortening–no turning.

Recipe for Corn-Crisped Chicken

2 1/2 to 3-lb. Chicken
1/2 cup Pet Evaporated Milk
1 cup Kellogg’s Corn Flake crumbs
1 teasp. Ac’cent
1 teasp. Salt
1/4 teasp. Pepper

Dip chicken in milk. “Thin” milk just won’t do. Roll in mixture of crumbs, Ac’cent, salt and pepper. Place chicken in shallow baking pan lined with Reynolds Wrap. (That’s right, no shortening.) Bake in 350 oven (moderate) 1 hour, or until drumstick is tender.

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

BREADED TURKEY BREAST
325°

1-1/2 pounds turkey breasts
1 egg
1 teaspoon water
1 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed oregano
1/4 cup butter or margarine
1/4 teaspoon rosemary
1/3 cup sherry wine
2 tablespoons lemon juice

Preheat oven to 325°. Cut turkey breasts in serving size pieces. Beat egg and water. Dip turkey in beaten egg and roll in mixture of bread crumbs, salt, pepper, oregano and rosemary. Brown lightly in butter. Place in baking pan, drizzle with wine and lemon juice. Bake for 1 hour or until tender.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Why it’s called “City Chicken” I’m not sure, since there’s no chicken as an ingredient! Recipe is typed below along with a scanned copy.

City Chicken

Purchase 1 pound of boneless veal and 1 pound of lean pork. Cut in 1 inch cubes and put on sticks–skewers. These are obtainable from the meat dealer. Alternate pieces using four to each stick. Roll in flour after they have been salted and peppered. Dip in egg and roll in bread crumbs or cracker meal. Brown in skillet in hot fat and place in roaster. Add small amount of water. Bake about 1 hour at 325 degrees.

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

Chicken with Mushrooms
(Moo Goo Gai Pan)

Plate 1:

1 pound uncooked, boned chicken sliced thin (1/8-inch)

Plate 2:

4 ounces canned mushrooms, French or white, sliced
2 ounces bamboo shoots, sliced
2 ounces water chestnuts, sliced

Cup 1:

14 cup chicken stock (RecipeCurio Note: I believe is should read 1/4 cup chicken stock)

Cup 2:

1/4 cup water
1 tablespoon cornstarch

Wok or saucepan on medium heat:

1 tablespoon oil
1/2 teaspoon salt
1 clove garlic minced fine

When garlic turns golden, add Plate 1 and stir until chicken turns white. Add Plate 2 and stir 1 or 2 minutes. Add Cup 1 and bring to a boil. Cover for 3 or 4 minutes. Add Cup 2. Stir until mixture thickens slightly. You may also add cooked frozen peas if desired and serve over rice with soy sauce.