recipes

• In a large mixing bowl, combine the cooked diced chicken, diced celery, halved seedless white grapes, sliced almonds, dried mustard, salt, and pepper.
• In a separate small bowl, whisk together the light cream, mayonnaise, and lemon juice until well combined.
• Pour the creamy mixture over the chicken and grape mixture in the large mixing bowl.
• Gently toss all ingredients together until evenly coated with the creamy dressing.
• Garnish the salad with slices of hard-boiled egg.
• Serve immediately or refrigerate until ready to serve.

• Preheat the oven to 350°F (175°C).
• Grease a casserole dish (10 x 12 inch).
• In a large mixing bowl, combine the diced cooked chicken, diced celery, diced boiled eggs, salt, drained and diced pimentos, chopped green onions, slivered almonds, lemon juice, mayonnaise, and cream of chicken soup.
• Mix until well combined.
• Transfer the mixture into the greased casserole dish, spreading it out evenly.
• Sprinkle the breadcrumbs evenly over the top of the mixture in the casserole dish.
• Melt the butter and drizzle it over the breadcrumbs.
• Bake in the preheated oven for 30 minutes or until the breadcrumbs are golden brown and the casserole is heated through.

Serve:

• Serve hot as a main course.

• In a large mixing bowl, combine the light mayonnaise, ground ginger, and salt.
• Stir until well mixed.
• Add the cooked chicken, halved grapes, sliced celery, sliced green onion, and chopped walnuts to the bowl.
• Gently toss all ingredients together until evenly coated with the dressing.

Serve:

• Serve the ginger chicken salad on a bed of lettuce leaves.

• In a mixing bowl, combine the softened cream cheese, orange marmalade, curry powder, salt, and pepper.
• Beat until smooth.
• Stir in the minced cooked chicken, green onion, and celery until well combined.
• Shape the mixture into 1-inch balls.
• Roll each ball in the finely chopped toasted almonds until coated.
• Place the coated balls on a serving platter or baking sheet.
• Cover and chill the balls until firm in the refrigerator, for at least 30 minutes or up to 2 days.

• In a small bowl, combine the cornstarch, salt, sugar, and dry sherry.
• In a separate bowl, lightly beat the egg whites until just frothy.
• Gradually add the cornstarch mixture, stirring gently until blended.
• Place the chopped cashews on a plate.
• Dip each chicken slice into the egg mixture, then coat with the chopped cashews.
• Place the coated chicken slices on waxed paper.
• Heat the peanut or vegetable oil in a wok over medium to medium-high heat until it reaches 375°F (190°C).
• Place the tempura rack onto the wok, ensuring it is level and securely hooked onto the edge of the wok.
• Carefully drop 5 or 6 slices of chicken into the hot oil using a slotted spoon.
• Fry until golden brown, about 2 to 3 minutes.
• Remove the fried chicken slices from the oil and place them on the tempura rack to drain and keep warm.
• Continue frying the remaining chicken pieces in batches until all are cooked.
• Serve hot as an appetizer or main course.

• In a large bowl, combine the soy sauce, chopped green onions, sugar, salad oil, crushed garlic, and ground ginger to make the marinade.
• Add the halved chicken wings to the marinade, ensuring they are evenly coated.
• Cover the bowl and marinate in the refrigerator for 30 minutes.
• Preheat the oven to 350°F (175°C).
• Grease a shallow baking pan.
• Remove the chicken wings from the marinade, reserving the marinade.
• Place the chicken wings in the prepared baking pan and baste them with the reserved marinade.
• Bake in the preheated oven for 15 minutes, then turn the wings over, baste them again with the marinade, and continue to bake for an additional 15 minutes or until the wings are cooked through and glazed.
• Serve hot as an appetizer.

• In a large skillet, heat the Crisco over medium-high heat.
• Brown the chicken wings in the hot Crisco, working in batches if necessary.
• Remove the wings as they brown and set them aside.
• Drain excess drippings from the skillet.
• In the same skillet, add the vinegar, dark brown sugar, pineapple juice, catsup, soy sauce, mustard, and salt (if using).
• Bring the mixture to a boil, stirring occasionally.
• Reduce the heat and simmer the sauce gently for about 5 minutes.
• Add the browned chicken wings to the skillet, ensuring they are coated in the sauce.
• Cover the skillet and continue to simmer for 15 minutes.
• Uncover the skillet and turn the wings, then cook them for an additional 15 minutes, allowing the sauce to thicken and the wings to cook through.
• Serve hot with rice.

• In a mixing bowl, whisk together the soy sauce, honey, garlic powder, and chili powder to make the marinade.
• Place the chicken wings in a large resealable plastic bag or shallow dish, and pour the marinade over them.
• Ensure the wings are evenly coated.
• Marinate in the refrigerator overnight.
• Preheat the oven to 325°F (160°C).
• Grease a shallow baking pan.
• Transfer the marinated chicken wings to the prepared baking pan, pouring any remaining marinade over them.
• Bake in the preheated oven for 1 hour, turning the wings over halfway through cooking.
• Once cooked through and caramelized, remove the wings from the oven.
• Serve hot as an appetizer.

• Preheat the oven to 400°F (200°C).
• Line a baking sheet with foil.
• Cut the chicken breasts into bite-size pieces.
• In a shallow dish, mix together the bread crumbs, grated Parmesan cheese, salt, thyme, and basil.
• Dip each piece of chicken into the melted butter, ensuring it’s well coated.
• Then, coat the chicken pieces with the bread crumb mixture, pressing gently to adhere.
• Place the coated chicken pieces on the prepared baking sheet in a single layer.
• Bake in the preheated oven for about 10-12 minutes or until the chicken is cooked through and the coating is golden and crispy.
• Serve hot as a main course or appetizer.