recipes
Filed Under: poultry  

- 1/3 cup lemon juice
- 2 tablespoons dry mustard
- 1/2 cup Worcestershire sauce
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons finely minced fresh parsley
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1/2 cup red wine vinegar
- 3/4 cup soy sauce

- 1/4 cup butter
- 1 cup milk
- 1/2 cup thinly sliced celery
- 1 cup shredded Swiss cheese
- 1/2 teaspoon salt
- 1 1/3 cups all-purpose flour
- 1/2 cup thinly sliced carrot
- 1 cup fresh broccoli florets
- 1/2 cup fresh cauliflowerets
- PASTRY:
- 3 tablespoons cold water
- 1/2 cup shortening
- 1/2 teaspoon paprika
- 1/3 cup all-purpose flour
- 1/4 cup chopped onion
- 2 cups cubed, cooked chicken
- 2 tablespoons chopped green pepper
- 1 (14.5 ounce) can chicken broth

- 1 pound lean ground beef
- 3 ribs celery, diced
- 1 teaspoon dried basil
- 1 (8 ounce) can tomato sauce
- 4 medium green peppers
- 2 teaspoons salt, divided
- 1 medium onion, chopped
- 6 medium tomatoes - peeled, seeded and chopped
- 1 cup instant rice, cooked
- 1/2 teaspoon pepper, divided
- 1 cup water

- 1 French-bread baguette, sliced, toasted
- 1 small onion, thinly sliced
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 teaspoons salt 1 cup dry red wine
- 1 pound chicken livers, trimmed
- 1 cup canned low-salt chicken broth
- 1 tablespoon Cognac
- Fresh chives (for garnish)
- 3/4 cup dried black Mission figs 1/2 cup chopped toasted walnuts
- Red leaf lettuce (for garnish)
- Nonstick vegetable oil spray

- 1 cup thick teriyaki baste and glaze
- 1 cup orange juice
- 4 green onions, finely chopped
- 2 tablespoons grated orange peel
- 1 tablespoon minced peeled ginger
- 4 1- to 1 1/4-pound Cornish game hens
- 2/3 cup canned low-salt chicken broth

- 4 bacon slices (about 4 ounces), coarsely chopped
- 2 cups chopped onions
- 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
- 2 cups whole milk
- 1 cup canned low-salt chicken broth
- 2/3 cup condensed cream of potato soup (from one 10 3/4-ounce can)
- 2 tablespoons chopped fresh sage
- 2 1/2 cups diced cooked turkey

- 1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
- 3 tablespoons soy sauce
- 2 tablespoons dry Sherry
- 2 tablespoons oriental sesame oil
- 3 garlic cloves, minced
- 3 tablespoons tahini (sesame seed paste)*
- 2 tablespoons minced peeled fresh ginger
- 1 tablespoon sugar
- 1 tablespoon seasoned rice vinegar
- 1 1/2 teaspoons chili-garlic sauce**
- 4 cups chopped Napa cabbage (from 1 head)
- 6 green onions, thinly sliced
- 8 cups canned low-salt chicken broth
- 1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
- 1/2 cup chopped fresh cilantro

- 1/2 cup cider vinegar
- 1/4 cup soy sauce
- 1 tablespoon minced garlic
- 2 Turkish bay leaves or 1 California
- 4 whole chicken legs (2 1/2 lb), cut into drumsticks and thighs