FESTIVE CHICKEN BAKE

CHICKEN GEEZER GUMBO

/4 cups flour

tsp paprika

2 lb chicken breasts, cubed

2 medium onions, chopped

1/2 cups celery, chopped

3 tbs flour

2 cloves garlic, minced

2 lb fresh okra, sliced 1/4in

2 green peppers, chopped

4 tbs olive oil

tsp onion powder

tsp garlic powder

tsp each salt and pepper

lb chicken, cut up

tbs olive oil

can sliced pineapple

/3 cups light molasses

tbs mustard

3 tomatoes, cut up

1 tsp red pepper

1 tsp Tobasco sauce

tbs cider vinegar

can sweet potatoes, drained

Prepare a rue with olive oil and flour. Cook in skillet

until brown, stirring often. Heat Dutch oven over

medium heat and add rue. Add onion, pepper, and

garlic. Slowly stir in 1 quart water. Add salt, pepper,

Combine flour, paprika, onion powder, garlic powder,

salt and pepper in gallon zip-lock bag and shake well

to mix. Add chicken pieces and shake well to coat.

Brown in large skillet with olive oil. Drain pineapple,

saving juice. Combine juice, molasses, mustard,

and vinegar in small pot and mix well. Place chicken

in Dutch oven, and arrange potatoes around

chicken. Brush with 1/2 of the sauce. Cover and

bake at 350 for 30 minutes. Top with pineapple,

brush with remaining sauce, and cook 30 minutes

more.

red pepper, and Tobasco sauce.

Add cut up

tomatoes, okra, and celery. Cover and cook about

30 minutes. Add chicken and simmer about 15

minutes.

GEEZER CHICKEN ORIENTAL

cans condensed golden mushroom soup

cans chunky chicken spread

BAKED CHICKEN WITH CHEESE

2 cans fancy mixed Chinese vegetables, drained

cans cut green beans, drained

salt

salt & pepper

aluminum foil

chicken breasts, deboned

tbs lemon juice

2 cans chow mein noodles

2 tsp ginger

2 tsp cuminki sauce

2 tbs teriyaki sauce

soy sauce

slices boiled ham

slices tomato

tbs olive oil

tbs thyme

In a medium pot, mix together mushroom soup,

chicken spread, Chinese vegetables, and green

beans. Cook over medium heat 10-15 minutes until

bubbly hot. Stir in ginger, cumin, and teriyaki sauce.

Serve over chow 4mein noodles and with teriyaki or

soy sauce to taste.

slices Swiss cheese

Cut foil into 12in squares, place chicken in center.

Combine oil, lemon juice, thyme, and mix well.

Spoon over breasts. Seal foil well and place in a

one slice ham, cheese, and tomato over each

breast. Bake open for 3-5 minutes. Serve.

50 Dutch oven for 30 minutes. Open foil and place

CHICKEN AND DUMPLINGS

pkgs dry chicken noodle soup mix

6oz cans boned chicken

cups biscuit mix

Thanks to Mike Audleman -- a Prodigy Scouter

tbs powdered milk

Put biscuit mix and powdered milk in gallon zip-lock

and shake to mix thoroughly. Double bag to store.

In large pot or Dutch oven, add soup mix and

chicken to 12 cups boiling water and lower heat to

simmer. Mix 1 1/3 cups water to dry ingredients in

zip-lock to make a dough. Drop dough by spoonfuls

into the soup mixture.

Simmer 10 minutes

uncovered, then 10 minutes covered.

Thanks to Tom Maughn -- a Prodigy Scouter

The Geezer Cookbook

-- 38 --

Dwayne Pritchett