Chicken Dishes

Combine dry ingredients, vinegar, and teriyaki sauce

HOT STUFF CHICKEN

to make the marinade. Peel skin from chicken and

combine with marinade in double gallon zip-lock

bag. Place in cooler for 1 hour. Put chicken and

cooked marinade in large pot and add 1 cup water.

Cover and cook over medium heat about 40

minutes. Remove chicken and brown in large skillet

with 1/4 in olive oil. Return to pot and simmer,

covered for 10 minutes. Serve with hot cooked

brown rice.

oil

lb. boneless chicken breasts

cup flour

MARINADE

tsp chili powder

tsp Tobasco

tsp soy sauce

tsp teriyaki sauce

tsp ground ginger

tbs onion flakes

tsp sugar

DUTCH OVEN CHICKEN DINNER

tsp vinegar

12 pieces of chicken of your choice of parts

Flour

Cut chicken into strips 2in by 1/2in and put in gallon

zip-lock bag. Blend marinade ingredients and pour

into bag. Squeeze air out and seal bag. Marinate

for 1 hour at room temp. Heat 1in of oil in large

skillet until quite hot. Take pieces out of bag and

lightly sprinkle with flour. Fry for 4 minutes. Turn

once and fry for another 4 minutes. Remove and

drain on paper towels. Serve while hot.

Margarine

2 sliced onions

8 sliced potatoes

4 sliced carrots

1 full stalk chopped celery

1/2 cup water

Flour chicken. Melt margarine in Dutch oven and

brown chicken. Add onions and continue to brown.

Top with remaining ingredients. Cover and let steam

until tender.

SUMMER CAMP FRIED CHICKEN

Thanks to Dennis and Ann Adcock, Cahokia Mounds

District Staffers

Oil for frying

cup buttermilk

tbs pepper

lb. chicken pieces, skinned

cup flour

HOT STUFF STEW

gallon zip-lock bag

2 cups chopped green pepper

4 cloves garlic

cups chopped onions

Combine buttermilk and pepper in large pot. Place

chicken in buttermilk. Cover pot and put in cooler for

hours - turn each piece over once. Remove from

4 tbs olive oil

6 cups canned cooked turkey, ham, chicken or

combination

2 1 lb cans pinto beans

4 1 lb cans tomatoes

buttermilk and pat dry. Put flour in zip-lock - shake 4

pieces at a time. Fill large skillet with 1in oil and fry

until golden on both sides. Remove pieces as they

are done and drain on paper towels.

tsp chili powder

tsp cum minutes powder

jar Pace picante sauce

SUNNEN CHICKEN AND RICE

Tobasco to taste

medium chickens, cut up

tbs garlic powder

tsp pepper

tsp ground basil

tsp tarragon

tsp ground cumin

bay leaves, crushed

cup cider vinegarrr

bottle teriyaki sauce

Sauté onion, garlic, and green pepper with olive oil

in large skillet. Pre heat Dutch oven. Mix meat,

pinto beans, tomatoes, and onion mixture in Dutch

oven and bring to slow boil. Stir frequently to keep

beans from sticking. Add chili powder, cumin, and

picante sauce. Simmer for 20 minutes and serve.

Olive oil

Hot cooked brown rice

The Geezer Cookbook

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Dwayne Pritchett