Ingredients:

16 fluid ounces chicken broth
4 oz chicken breast cut into bite sized pieces
2 inch piece bruised lemon grass
4-5 kaffir lime leaves, shredded
4 tablespoons fish sauce
2 tablespoons lime juice
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Preparation:

Heat the chicken broth, add the lime leaves, lemon grass, fish sauce,
and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
Add peppers and coriander to taste.
Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Ingredients:

1 chicken – cut into 8 pieces
1 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoon white vinegar
1 tablespoon instant minced onion
2 tablespoon Worcestershire or steak sauce
2 tablespoons mustard

Preparation:

Preheat the oven to 350F. Place the chicken in a 9″ x 13″ baking dish that has been coated with nonstick cooking spray and bake for 25 minutes.
Meanwhile, in a medium-sized bowl, mix together the remaining ingredients.
Preheat the grill to medium heat. Coat the chicken with the sauce mixture and place on the grill.
Grill for 15 to 20 minutes, or until the juices run clear and no pink remains, turning halfway through the grilling.

Makes 4 servings.

Ingredients:

1 chicken (4-5 LB) cleaned, quartered, excess fat removed
bullet 12 cups water
bullet 3-4 carrots
bullet 1-2 stalks celery
bullet 1-2 parsnips
bullet 1 onion
bullet 1 Tbsp salt
bullet 1/4 tsp pepper
bullet 1 parsley root, chopped
bullet 1 clove garlic
bullet 1 sweet potato, peeled & cut in pieces
bullet Fresh dill to taste

Preparation:

Fill an 8 litre pot with water and bring to a boil.
Add chicken and vegetables, salt & pepper. Add dill to taste.
Bring to a boil and reduce to a simmer cooking covered for 2 hours. Remove the garlic. Serve hot.

Makes 8 servings.

Ingredients:

2 fresh whole chickens
1/4 cup vegetable oil
2 large onions, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 cup chopped fresh parsley
1 (10-oz.) can chicken broth
1 (15-oz.) can tomato sauce
1 (15-oz.) can tomatoes
1/2 cup roux
3 tsps. Season-All
2 tsps. onion powder
2 tsps. garlic powder
3 tsps. salt
1 1/2 lbs. spaghetti

Preparation:

Wash and cut up chickens.
Heat vegetable oil in large roasting pot and brown chickens.
Add onions, bell pepper, celery, garlic and parsley and cook until vegetables are translucent.
Add chicken broth, tomato sauce, and tomatoes.
Spoon in roux and add seasonings. Cook on low about 35 minutes, until chicken is tender.
Cook spaghetti and drain. Put spaghetti on top of chicken and sauce, then stir together.

Serves 15 to 20.

Ingredients:
4 boneless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk
1 cup stuffing mix (any kind)
3 Tablespoon margarine, melted

Preparation:

Place chicken breasts in shallow baking pan. Top with Swiss cheese slices.
Combine soup and milk; pour over cheese and chicken. Sprinkle on stuff mix.
Bake, covered at 350 for 1 hour.

Uncover and bake for 20 more minutes.