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Chicken a La King (8) Collection
Helen's Chicken a La King Casserole
Helen's Chicken Ala King Chicken A La King Chicken A La King Chicken A La King Chicken A La King Chicken A La King Casserole Chicken A La King, Crockpot Helen's Chicken a La King Casserole 6 oz Uncooked Med. Egg Noodles 1/2 cup Shallots, chopped 1/2 ea Red or yellow sweet pepper Finely diced or to taste 1/3 cup Margarine or Butter 1/3 cup Flour 1/4 tsp Salt 1/8 tsp Pepper 1 1/2 cup Milk 1 cup Chicken stock made With Bovril chicken 1 Jar Green Giant Sliced Mushrooms, 2.5 oz. jar; drained -OR- Fresh mushrooms sauteed with onions. 1 1/2 cup Diced cooked chicken 1 cup Frozen green peas 1 Handful dried parsley 2 Tbsp Parmesan Cheese, grated; 2-4 tbsp. Cook noodles to desired doneness as directed on pkg. Drain. Heat oven to 350F. In large. skillet over med.-high heat, cook and stir shallots, mushrooms and peppers in margarine until onions are crisp-tender. Stir in flour, salt and pepper; cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in milk and chicken broth. Cook until mixture boils and thickens, stirring constantly. Gradually stir in milk and chicken broth. Cook until mixture boils and thickens, stirring constantly. Remove from heat; stir in chicken, peas, canned mushrooms, parsley and egg noodles. Spoon into ungreased 2-qt. casserole.* Sprinkle with cheese. Bake at 350 for 30-40 mins. or until bubbly. Makes 6 1 cup servings. *TIP: Recipe can be prepared to this point, covered and refrigerated up to 24 hours. Uncover, sprinkle with cheese. Bake at 350F for 45-50 mins., or until bubbly. Excellent! Per Serving (excluding unknown items): 99 Calories; 3g Fat (24.5% calories from fat); 5g Protein; 14g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 178mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Helen's Chicken Ala King Serving Size : 4 1 med Onion, finely chopped 1/2 cup Celery, finely chopped 1/2 cup Green or red sweet pepper Finely chopped 4 Tbsp Fat or oil of choice 4 Tbsp Flour 2 cup Chicken, cooked, diced 1 cup water Bovril chicken (tsp or pkg) 1 cup Milk Saute onion and celery and garlic if desired in fat til softened. Add green peppers and saute a few minutes. Add flour and cook 1 minute. Add liquids gradually stirring to prevent lumping. Salt and pepper to taste. Serve as desired with rice, pasta, patty shells. Recipe by Helen Peagram Per Serving (excluding unknown items): 492 Calories; 3g Fat (6.1% calories from fat); 15g Protein; 98g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 32mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat. Chicken A La King Yield: 4 Serving 3/4 cup Chopped celery 1/2 cup Chopped onion 1/2 cup Butter or margarine 3 Tbsp Flour 1 1/2 cup Chicken broth 4 cup Cooked chicken, cut up 1 can (small) English peas 1 Jar (small) pimento 1 can (small) mushrooms, chopped 1 can Cream of chicken soup 1/2 tsp MSG (monosodium glutamate) Salt Pepper Sauce celery & onion in butter until tender. Add flour & mix well. Add chicken broth as needed to make a thick sauce. Add last 6 ingredients with the salt & pepper & stir over low heat until heated through. This may be served over toast or party shells. Yields 4-6 servings. ANITA BRANDON >From <Simply Southern>, the Desoto School Mothers' Assn, http://www.erols.com/hosey. Chicken A La King 4 Tbsp Flour 1 1/2 cup Defatted chicken broth 1 cup Cubed cooked chicken breast 1 cup Sweated mushrooms 1/4 cup Chopped pimento OR 1/4 cup Sweated red bell pepper 1 tsp Nature's Seasonings 1 tsp Dry sherry (optional) 1 Tbsp Chopped parsley Brown flour in a skillet sprayed with oil until very pale golden color. Add broth, stirring with a wire whisk until smooth. Add chicken, mushrooms, pimento, seasonings, and sherry and heat through. Serve over cooked noodles or rice. Sprinkle with parsley. Per 10 oz serving: 166 calories, 1.86 g total fat >From "C'mon America, Let's Eat", by Susan Powter Chicken A La King Yield: 24 Serving 20 oz Frozen green peas 2 Tbsp Instant minced onion 1 cup Green peppers, chopped 1 1/3 cup Boiling water 2 qt Chicken broth 1 2/3 cup Unsifted flour 1 qt Milk 2 1/2 lb Cooked chicken, diced (about 8 cups) 16 oz Canned mushrooms pieces Drained (3 cups) 1/4 cup Pimientos, chopped 3 Tbsp Salt 1/8 tsp Pepper 2 tsp Poultry seasoning Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six Servings: or one-fourth of the recipe. Baking pans are not needed for food to be served without freezing. Add peas, onion, and green pepper to boiling water. Cover. Cook slowly for 5 minutes. Drain; save cooking liquid. Combine vegetable cooking liquid with broth. Heat to boiling. Mix flour with milk. Stir slowly into broth mixture. Cook until thickened, stirring constantly. Stir in chicken, vegetables, mushroom pieces, pimientos, and seasonings. TO SERVE WITHOUT FREEZING Heat to serving temperature. Serve over cooked rice or hot biscuits. TO FREEZE Pour one-fourth of the mixture into one of the prepared baking pans. Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans. TO HEAT FROZEN FOOD Preheat oven to 350B0 F. (moderate). Remove freezer wrap. Place food in baking pan. Heat 1 1/2 hours or until bubbly at edges. Stir occasionally during heating. After heating, stir gently until sauce is smooth. Serve over cooked rice or hot biscuits. ~ - - - - - - - - - - - - - - - - - Serving Ideas Rice or Hot Biscuits NOTES This recipe is for 24 Servings: (about 1 cup each). Directions are given for dividing the prepared food into four parts of six Servings: each. One part may be completely cooked and served at the time of preparation. The remaining parts may be frozen. "Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton (Consumer and Food Economics Institute, Agriculture Research Service) Chicken A La King Yield: 4 Serving 1/4 cup Butter or margarine 2 Tbsp Chopped green pepper 1 1/2 Tbsp Flour 1 1/2 cup Light cream 1/2 tsp Salt 2 Tbsp Chopped pimentos 2 cup Diced cooked chicken 2/3 cup Canned sliced mushrooms, Drained 2 Egg yolks 2 Tbsp Sherry, optional Stories about the the origin of this dish vary, but Patricia Bunning Stevens, author of Rare Bits, Unusual Origins of Popular Recipes, says the most plausible story comes from E. Clark King III, the son of E. Clark King Jr., the proprietor of the Brighton Beach Hotel in New York. In the early 1900s the hotel's head chef sent word to Clark Jr. that he had a new dish that he wanted to serve to Clark and his wife. They liked it, and the owner agreed it could be put on the menu, adding that "a fair price must be asked." Chicken a la King, priced at $1.25, was added to the menu the next day. This recipe is from Rare Bits. Melt butter in heavy saucepan. Add green pepper and saute until tender. Remove from heat and stir in flour, blending well. Gradually add light cream and blend. Stir over low heat until mixture is thick and smooth. Add salt, pimentos, chicken and mushrooms and stir well. Continue cooking 2 minutes, stirring constantly. Beat egg yolks slightly; stir in some of the hot cream sauce and blend well. Pour egg mixture back into remaining cream sauce. Cook for 1 minute more, stirring constantly. Stir in sherry if desired. Serve over hot toast, patty shells, biscuits or rice. Makes 4-6 servings. From: Duckie . Chicken A La King Casserole Yield: 2 Serving 6 oz Uncooked Med. Egg Noodles 3 Cups 1/2 cup Green Onions, chopped 1/3 cup Margarine or Butter 1/3 cup Flour 1/4 tsp Salt 1/8 tsp Pepper 1 1/2 cup Milk 1 can Chicken Broth, 14 1/2 or 16 Oz 1 Jar Green Giant Sliced Mushrooms 2 1/2 oz Jar, drained 1 Jar Pimiento, drained; 2 oz Jar 2 Tbsp Parmesan Cheese Grated, 2-4 Tbsp Cook noodles to desired doneness as directed on pkg. Drain; rinse with hot water. Heat oven to 350F. In large. skillet over med.-high heat, cook and stir onions in margarine until crisp-tender. Stir in flour, salt and pepper; cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in milk and chicken broth. Cook until mixture boils and thickens, stirring constantly. Gradually stir in milk and chicken broth. Cook until mixture boils and thickens, stirring constantly. Remove from heat; stir in chicken, peas, mushrooms, pimiento and egg noodles. Spoon into ungreased 2-qt. casserole.* Sprinkle with cheese. Bake at 350 for 30-40 mins. or until bubbly. Makes 6 1 cup servings. *TIP: Recipe can be prepared to this point, covered and refrigerated up to 24 hours. Uncover, sprinkle with cheese. Bake at 350F for 45-50 mins., or until bubbly. MICROWAVE DIRECTIONS: Cook noodles to desired doneness as directed on pkg. Drain; rinse with hot water. In 3 qt. microwave-safe casserole, microwave margarine on HIGH fo 45-60 seconds or until melted. Stir in onions. Microwave on HIGH for 2-3 mins. or until crisp-tender. Stir in flour, salt, pepper, milk and chicken broth; beat well with wire whisk. Microwave on HIGH for 10-12 mins. or until mixture is thick and bubbly, stirring every 2 Chicken A La King, Crockpot Yield: 6 Serving 1/4 cup Onion, finely chopped 1/4 cup Celery, finely chopped 1/4 cup Green pepper, finely Chopped 1/4 cup Pimento, chopped 4 oz Mushroom stems and pieces, Drained 3 cup Chicken or turkey, cooked And Cubed 1/2 tsp Seasoned salt 1/8 tsp Pepper 10 oz Can cream of mushroom soup 13 oz Can evaporated milk Put all ingredients into an electric slow cooker; mix. Cover and cook on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve in patty shells or over hot fluffy rice. To reduce fat in this dish, use Campbell's Healthy Choice Cream of Mushroom Soup, chicken breast meat cooked without fat, nonfat evaporated milk and serve over white or brown rice cooked without added fat. From: _Crockery Cooking_ by the Culinary Arts Institute, MM and notes by Linda Shogren Karen in S.CA Helen www.peagramfamily.com http://www.mompeagram.homestead.com/ http://www.mompeagram.homestead.com/..._WATCHERS.html http://www.mompeagram.homestead.com/RECIPES.html -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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