“Homemade” Chicken Noodle Soup

Cook a bag of noodles. Cover with enough water to make a soup. For each cup of water you used, use a
bullion cube or a teaspoon of chicken base. Add a finely diced carrot, a small amount of diced celery, salt,
pepper, and a bag of your chicken (give it a few quick dices so the pieces are spoon sized. Simmer for 20
minutes, and serve. Your family will never want canned soup again. And why would they?

See how many meals you can use this in? And the chicken is already cooked so mealtime is a breeze – and
most of the items are things already in your pantry. Cost efficient, satisfying, and most of all, home
cooked. What can be better? Enjoy!

Find more Chicken recipes on pages 18-21 !


Deli Rotisserie Chicken or Sticky Chicken

My mom made it for years - first in the oven, then in the crock pot. She would put 3 balls of foil in the bottom,
to lift it off the pan and give it a roasted taste. But doing it in the oven is better - without a doubt.
Serving Size : 6

Spice Mix for 1 Chicken
4 tsp. salt
2 tsp. Paprika
1 tsp. Cayenne Pepper
1 tsp. Onion Powder
1 tsp. Thyme
1 tsp. White Pepper
1/2 tsp. Garlic powder
1/2 tsp. Black Pepper
1 large roasting chicken - as big as you can find
1 chopped onion

In a small bowl, thoroughly combine all the spices. Remove the giblets from the chicken, clean the cavity
well and pat dry with paper towels. Rub the spice micture into the chicken, both inside and out, making sure
it is evenly distributed and deep down into the skin. Place in a resealable plastic bag, seal and refrigerate
overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered,
at 250 degrees for 5 hours (yes, 250 degrees for 5 hours.) After the first hour, baste chicken occasionally
(every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the
chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest
for about 10 minutes before carving.

To Freeze: This can be frozen with just the spice rub on before cooking. Simply freeze fully cooked. Simply
bag and freeze. Warm in the microwave before serving.

Notes: This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of those rotisserie
style chickens that are so popular now, and it is very easy to make. The meat comes out very moist
and flavorful, so it is as good leftover as freshly cooked. Please try it and you will never roast chicken any
other way. You need to start this the night before serving.
Serve with buttered rice and steamed broccoli.

Boneless Chicken Tenders

First I dipped them in some milk, then dredged them in flour, then dipped them in beaten eggs, then
dropped them in a bag with bread crumbs and shook them until they were coated. I then fried them in oil on
the stove over medium heat. My gosh they were good.

Usually, I bake them in the oven in a covered roaster with barbecue sauce and a sliced onion. Also, the
other day I sautéed them in a little olive oil over medium heat, and the last 2 minutes or so I added a can of
mushrooms, and just before serving, I added 1/2 cup water to the skillet just to deglaze it. I served that over
rice.


Catt's Chicken Salad
4-6 chicken breasts I love this on good fresh croissants, or stuffed in
1. rib, celery diced fine a pita bread with some sliced black olives,
olive oil lettuce, tomato and a little good mustard.
Mrs. Dash
White Pepper
Salt
Parsley, either fresh or dried.
Mayonnaise to taste

First stew the chicken breasts - if you are using bone in, stew for 45 minutes to an hour - if you are using
boneless, stew 20 minutes. Let cool in the stock/water. When it is cool, remove chicken and chop into bite
sized chunks.
In a Tupperware dish or a ziplock bag, place chicken, a few teaspoons of olive oil, a tablespoon of Mrs.
Dash, 1/2 a teaspoon of white pepper, a tablespoon of parsley, and just a sprinkle of sail. Then toss to coat,
and refrigerate for at least an hour or overnight.
When ready, fold the chicken into the mayo, add diced celery, let chill for one hour and serve.


Swiss Cheese Chicken Breasts Savory Chicken Sandwiches
with shaved ham and swiss cheese

Can be served with Buttered or Seasoned rice, 5 bone in chicken breasts
Glazed carrots & Vanilla and orange swirl sher-1 envelope onion soup mix
bet ¼ tsp garlic salt

dash of pepper
Pound boneless breast of chicken out to a cutlet. ½ cup water
Sauté in medium hot skillet in a little margarine
or spray pan good with non stick spray, 4 - 5 min-Place chicken in a slow cooker or crock-pot. Add

utes on each side. Place ham and Swiss cheese on rest of ingredients, cover and cook on high for 5
each breast - cover and cook on very low for 3 hours, or low for 7 – 8 hours. Remove chicken. Re-
minutes, or until cheese melts. Cook carrots, move from bones; skim grease from drippings in
drain, and add 1/3 stick margarine and 2 table-the crock-pot. Return chicken to pot, stir and serve
spoons brown sugar, toss and let sit for 5 minutes. on buns.

Time, and time again

To realize the value of ONE YEAR, ask a student who failed his exams...
To realize the value of ONE MONTH, ask a mother who gave birth to a premature baby...
To realize the value of ONE WEEK, ask the editor of a weekly newspaper...
To realize the value of ONE DAY, ask a daily wage laborer...
To realize the value of ONE HOUR, ask the lovers who are waiting to meet...
To realize the value of ONE MINUTE, ask a person who missed the train...
To realize the value of ONE SECOND, ask a person who just avoided an accident...
To realize the value of ONE MILLISECOND, ask the person who won a silver medal in the Olympics...
Treasure every moment that you have!!


YESTERDAY is history.
TOMORROW is a mystery.
TODAY is a gift. That's why it's called the PRESENT!!

__________________
Always be a first rate version of your self instead of a second rate version of someone else.[SIGPIC][/SIGPIC]
What the country needs is dirtier fingernails and cleaner minds.