1 tbsp. Worcestershire sauce
1 6-oz. can tomato paste
¼ tsp. salt
2 tbsp. finely chopped onion
1 tbsp. red wine vinegar or cider vinegar
2 3-lb. frying chickens, cut in half


In a saucepan, combine all ingredients except chicken; bring to a boil, reduce heat and simmer, uncovered, for 15 minutes. Set off heat and cool to room temperature. Reserve ½ cup for basting. Cover and refrigerate. Carefully loosen skin of the chicken; brush remaining sauce under skin of each chicken half, distributing sauce equally among chicken halves. Place chicken on grill rack; grill, uncovered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until juices run clear, basting occasionally with reserved sauce. Or, place chicken on foil-lined baking sheets and bake at 375° for 45-60 minutes, covering loosely with foil to keep from over-browning if necessary. To reduce the sugar content for diabetics or for dieters, use diet cola.




1 small onion, chopped
6 boneless chicken breasts
garlic salt to taste
1 can cream of chicken soup, undiluted
black pepper to taste
1 8-oz. carton sour cream

Wrap bacon around chicken and secure with toothpick. (To reduce fat, use skinless chicken breasts.) In a bowl, combine the soup, sour cream, onion, garlic salt and pepper to taste. Place chicken in the bottom of slow cooker. Pour soup mixture over chicken; cover and cook on low for 8 hours or on high for 4-6 hours. Good served over rice. Serves 6.




¼ cup chopped celery
6-8 slices bread, toasted, torn into pieces
2 cans cream of chicken soup, undiluted
4 eggs
2 cans chicken broth or 3 cups broth from cooking chicken
1 onion, chopped
1 tsp. salt
¼ tsp. pepper
1 ½ tsp. sage
2 tbsp. margarine
1 small frying chicken, cut up-
Or- 3 large chicken breasts

Boil chicken; reserve broth. Let chicken cool; bone and discard skin, fat and gristle. Tear into bite-size pieces. In a large bowl, mix together all ingredients except chicken. Add chicken and mix gently. Add to crock-pot and cover; cook on low 6 hour or high 4 hours. More of the reserved broth may be added as needed to moisten as desired.



2 large boneless, skinless chicken breasts 4-tbsp. teriyaki sauce
1 bell pepper 4 tbsp. stir-fry sauce
1 onion 3 tbsp. oil
1 small can sliced water chestnuts, drained 3 cups hot cooked rice
1 dried red pepper, or to taste soy sauce





1 ½ lbs. boneless round steak OR boneless skinless chicken breast
¼ cup firmly packed brown sugar
¼ cup water
¼ cup soy sauce
2 tbsp. Worcestershire sauce
½ tsp. minced garlic
1 tbsp. oil
1 ½ cups diagonally sliced carrots
1 ½ cups diagonally sliced celery
1 cup chopped onion
1 tbsp. oil
1 tbsp. corn starch
2 cups hot cooked rice

Partially freeze steak or chicken; slice across grain into 3x1/4 inch strips. Combine next 5 ingredients; pour into a shallow dish and add steak or chicken. Cover and marinate in refrigerator for 4-6 hours, stirring occasionally. Pour 1 tablespoon of the oil in a wok or large skillet, coating the sides and heating medium high until hot. Add carrots, celery and onion; stir-fry for 4 minutes. Remove vegetables from the wok and set aside; keep warm.
Add a tablespoon of oil to the wok; drain the steak or chicken, reserving the marinade. Add the steak or chicken to the wok, stir-fry 2-3 minutes, just until browned. Combine reserved marinade with cornstarch; mix well and stir into steak or chicken in wok. Stir constantly until thickened. Combine hot vegetables and hot rice, tossing gently. Place on platter or serving dish. Pour steak or chicken and sauce mixture over rice and vegetables. Yields 4-6 servings.





4 boneless, skinless chicken breasts
1 can cream of mushroom soup, undiluted
½ cup butter or stick margarine
1 cup sour cream
1 box top of stove stuffing mix

Boil chicken till tender. Reserve 3 cups broth. Melt butter and mix with stuffing mix, sour cream and soup. Place half of stuffing mixture in a greased baking dish and lay chicken on top; spoon remaining stuffing mixture over chicken. Pour 3 cups broth over all. Bake in a preheated 350° oven for 1 hour.



2 tsp. paprika
¼ cup butter or margarine
1 (4-oz.) can mushroom pieces, drained
1 envelope onion soup mix
½ cup half-and-half

Rinse and pat dry chicken. Tear off 4 pieces of heavy-duty aluminum foil. On each piece of foil, place 1 teaspoon butter, 1 tablespoon soup mix and ½ teaspoon paprika. Place chicken quarter in center of foil; repeat with remaining 3 chicken quarters. Sprinkle any remaining soup mix over chicken packets. Spoon 2 tablespoons half-and-half over each chicken packet and divide mushrooms among packets. Bring foil up and over chicken and seal each packet tightly. Grill over medium-hot coals about 45 minutes or until tender, turning packets every 10 minutes. Or, place on a large baking sheet and bake in a 400° oven for 45-60 minutes, or until chicken is tender.



¼ cup vegetable shortening
1 cup buttermilk
2 cups self-rising flour
¼ tsp. baking soda
melted butter (optional)