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Wisconsin Up North Dining Areas
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CHICKEN RECIPES

 
Curry Chicken Casserole
 
4 cups cooked chicken breast, diced
2 Tbls Chopped green onions
cup mayonnaise
1 tsp curry
2 tsp lemon juice
tsp salt
1 cans cream of chicken soup
1 cup chopped celery
cup sliced almonds
1 cup cheddar cheese
8 oz canned water chestnuts
8 oz canned, sliced mushrooms
1 cup crushed potato chips
 
            Mix chicken soup, lemon juice, curry, mayonnaise, water chestnuts, mushrooms, onion, salt and chicken.  Put mixture in 9x13 inch pan.  Top with cheese, potato chips and almonds.  Bake at 350 for 40 minutes.  Serves 8.

Night-Before Casserole (Chicken, Turkey or Tuna)
 
2 cups elbow macaroni, Uncooked
2 cups chicken, turkey, or tuna cut up
2 cans mushroom soup
lb American or Cheddar cheese, cut up
2 cups milk
3 hard-boiled eggs, cut up
Pimento or green pepper, chopped to suit taste.
 
Mix all ingredients and refrigerate overnight.  Remove and bake at 350 for 1 hour Bake covered for first 45 minutes.  Serves 10.

Chicken Tremendous
Fix-N-Forget Meals are the best kind for our family! Try this Recipe when
you have a spare 10 Minutes
 
Sprinkle on bottom of 9 x 13 pan -
1 Pkg. Onion Soup Mix (Lipton's)
1 Cup Uncooked Rice
Top with Chicken Pieces (w/ or w/o bones is fine)
Stir together in separate bowl -
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans of water
Pour over chicken and rice.
Cook covered for 1 1/2 hour, plus 1/2 hour more uncovered at 375 in oven.
I usually prepare and freeze this dish 1 to 3 nights before I cook it. This
way I can pop it into the oven before I head out to work. I set the 'Time
Bake' on the oven for 1 1/2 hours before I return home. Freezing it keeps
it cool until the oven kicks in.
 
Enjoy!
Mara Maher

 
Basic southern fried chicken
 
1 FRYER, 2 1/2 TO 3 LBS, CUT INTO SERVING PIECES
BUTTERMILK TO COVER
1 CUP ALL PURPOSE FLOUR, SALT AND PEPPER TO TASTE
VEGETABLE SHORTENING, I TABLESPOON BACON GREASE
 
Rinse chicken pieces under running water, pat dry and place in a casserole dish. Cover with buttermilk and soak at least 2 hours in the refrigerator. Remove from refrigerator, and let chicken come to room temp before cooking. In a heavy brown paper bag, combine, flour, salt, and pepper and shake until blended Place a 12 inch or larger skillet [cast iron or enameled cast iron is best] over medium high heat. Melt vegetable shortening to a depth of 1/2 or 1 inch, add bacon grease, and heat to the point that a drop of water flicked into the oil sputters. Remove chicken from dish, letting excess buttermilk drip off, and place each piece in the bag, shaking until coated evenly. Arrange pieces in skillet, skin side down, being careful not to overcrowd. Fry 15 to 20 minutes on one side, until the skin is crispy and golden; then turn each piece with tongs. Fry 15 minutes on the other side. Drain on brown paper bags. [To raise a cream gravy]
Discard all but 2 tablespoons of fat from the skillet, being careful to leave the brown flour drippings in the pan. Over high heat, add 2 tablespoons of flour to the fat, whisking until the roux browns.  Gradually pour in 2 cups of milk, stirring until gravy comes to a boil. Reduce heat and simmer for 2 minutes, until it reaches a creamy texture, adding salt and pepper to taste. Serve on the side----or over the chicken, if you want it Maryland style
[This is from pages 186-188 of the 1998 OLD FARMERS ALMANAC..

Locate Up North Area Dining
Friday Fish Fries | Where to Dine | Specials | Recipes

Wisconsin Up North Dining Areas
Arbor Vitae
| Boulder Junction | Conover | Eagle River | Hurley
Lac du Flambeau | Lake Tomahawk | Land O Lakes | Manitowish Waters
Mercer | Minocqua | Mountain | Phelps | Presque Isle | Rhinelander
Sayner
| St. Germain | Three Lakes | Tomahawk | Tripoli | Winchester
Woodruff

Western U.P. Michigan Areas
Bessemer | Ironwood | Lake Gogebic | Marenisco
Porcupine Mountain
| Wakefield | Watersmeet


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