GRILLED CHICKEN WITH

PINEAPPLE SALSA

CHICKEN PIE WITH BISCUIT

CRUST

Salsa

lbs boneless chicken breast

pkg chicken mesquite marinade

Filling:

8c chicken broth

6 carrots, in 1/4in slices

1 1/2 lbs potatoes, diced

5 cups cooked chicken breast, cubed

2 onion, chopped

12 tbs margarine

12 tbs flour

1/2 tsp thyme

1/2 tsp nutmeg

can crushed pineapple

red bell pepper, chopped

green onion, sliced

tbs lime juice

tsp teriyaki sauce

/4 tsp pepper

/4 tsp red pepper

Crust:

2 2/3 cups flour

3 tsp baking powder

cup fresh parsley, minced

Marinate chicken according to package directions.

Grill. Combine salsa ingredients and serve over

chicken.

Egg Wash

tsp baking soda

tsp salt

tbs margarine, softened

tbs shortening

/3 cups cheddar cheese, shredded

large eggs, beaten

/3 cups buttermilk

NATIVE AMERICAN CHICKEN

CURRY

1/2 lbs chicken breasts, cut into 1 1/2in strips

water

salt

large egg yolk

tbs milk

celery tops

tbs margarine

tart apple, peeled and diced

onion, thinly sliced

tbs curry powder

In a large pot, bring broth to a boil. Add carrots,

potatoes, and parsley and simmer for 10-15 minutes.

Transfer veggies to large bowl, reserving broth, and

add chicken to mixture. Mix well. In a skillet, sauté

onion in margarine until clear. Add flour and cook

into a roux, stirring, for 3 minutes. Add 6 cups broth

and stir. Bring mixture to a boil, stirring constantly.

Add thyme and simmer 5 minutes. Stir in nutmeg,

and salt and pepper to taste. Pour sauce over the

chicken/veggie mixture. Stir gently and pour into

Dutch oven. In a large pot, combine flour, baking

powder, baking soda, and salt. Add margarine and

shortening. Blend until it resembles meal. Add

cheese and mix well. Add eggs and buttermilk,

stirring until dough is formed. On a floured surface,

pat dough out 1/2in thick and cut biscuits. Arrange

biscuits on the chicken mixture. Mix egg wash and

brush tops of the biscuits. Bake at 450 for 10-15

minutes, or until the biscuits are puffed

/3 cups raisins

cup chicken broth

/2 cups Coca-Cola

1/2 tbs flour

cup evaporated milk

tsp salt

/4 tsp pepper

servings rice cooked to package directions

Cook chicken and a few celery tops in a large pot of

boiling salted water. Cover, reduce heat to simmer

and cook 45 minutes. In a large skillet, melt the

margarine and add apple, onion, and curry powder.

Sauté for 5 minutes. Stir in raisins, chicken broth,

and Coke. In a medium pot, mix flour with cream.

Stir until smooth. Add salt, pepper, and apple/onion

mixture. Cook over low heat until thick and creamy.

Add rained cooked chicken. Cool and pour into

gallon double zip-lock. Store in cooler overnight.

Reheat slowly and serve over cooked rice.

and golden.

Thanks to Coke.

The Geezer Cookbook

-- 40 --

Dwayne Pritchett