Ingredients:

• 8-12 lb. turkey or 3lb. chicken or 2 game hens
• 1 tsp dried basil leaves
• 1 tsp. dried parsley flakes
• ½ tsp. dried marjoram
• ½ thyme leaves
• 1 tsp. oregano leaves
• ½ tsp. onion salt
• ¼ tsp garlic powder
• Olive oil or butter

Preparation:

Rinse the fowl under cold water and pat dry. With fingers, loosen skin from the fowl. In a small bowl combine all dry ingredients and crush slightly. Work 1 - 2 teaspoons (or more) of the herb mix under the skin. Be sure to evenly distribute the mix under the skin over the entire bird. Sprinkle some of the mix into the cavity and rub more of the mix on the outside skin of the bird. Brush with olive oil or melted butter. Roast uncovered, in a 375° F (187° C) oven for 1 hour or until done, basting occasionaly with pan juices.

Serve warm or cold. If you intend to serve cold, after the bird has colled slightly, drain the accumulated juices from the cavity, then refrigerate.

This recipe works well with all type of fowl. The birds can be oven roasted or grilled in a covered barbecue grill. An unstuffed turkey smoked in a Weber grill is simply delicious!

Ingredients:

• 3 lb. chicken (1½ lb. chicken breast, beef, pork, or lamb can be substituted for chicken. Cut into small pieces)
• 1 medium onion (diced)
• ½ tsp. garlic powder
• Water (as neededed or other liquid)
• 2 Tbsp. shortening or oil
• 2 tsp. paprika
• ½ tsp. black pepper

Optional Additions:

• 1 can beer
• 1 cup white or red wine
• 1 large sliced pepper
• 1 large sliced tomato
• 1 (8 oz.) tomato sauce
• Sliced mushrooms
• Rice
• Noodles 

Melt shortening; brown the onions (just sauté for meats other than poultry). Take off the heat to add the paprika (which burns easily), meat, and spices along with any additions. Simmer on low to medium heat for approximately 1½ hours, adding liquid when necessary. Stir occasionally. Serve over rice or noodles.

Ingredients:

• 2½ to 3 lb. chicken thighs
• ¼ cup shortening
• ½ cup flour
• 2 cups thin onion rings
• 1 cup chopped green peppers
• 3 cloves garlic
• 1 (16 oz.) can tomoatoes (drained)
• 1 (8 oz.) can tomato sauce
• 1 (3 oz.) can sliced mushrooms (drained)
• 1 tsp. salt
• ½ tsp. oregano

Preparation:

Melt shortening in large skillet. Coat chicken with flour and cook over medium heat for 15 to 20 minutes (until light brown). Remove chicken and set aside.

Add onion, green pepper, and garlic to skillet. Stir and cook over medium heat until tender. Stir in remaining ingredients. Add chicken. Cover tightly. Simmer for 30 to 40 minutes or until thickest pieces are tender. 

Ingredients:

• 1 qt. orange juice
• 10 whole cloves
• 1 jar cinnamon sticks
• 1 lb. white sugar
• 1 jar honey

Preparation:

Heat together all ingredients, except honey, in saucepan until hot, but not boiling. Add honey, then stir well to blend.

Ingredients:

• 5 chicken breasts
• 1 (8 oz.) bottle Russian salad dressing
• 2 Pkg. Lipton dry onion soup mix
• 1 (8 oz.) jar apricot preserves

Preparation:

 Place chicken in greased baking dish. Mix remaining ingredients and pour over chicken. Bake, uncovered, at 300° F (150° C) for 2 hours.

Ingredients:

• 1 Chicken (cut up)
• ½ cup sour cream
• 1 can mushroom soup
• 1 pkg. onion mix soup
• Chow Mein Noodles

Preparation:

Mix sour cream, soup and soup mix. Pour over chicken pieces in baking dish. Top with noodles. Cook at 375° F (18 for 1 hour, uncovered.

Ingredients:

• 4 chicken breasts (cooked)
• 2 pkg. frozen broccoli
• ½ cup shredded sharp cheese
• 1 cup mayonnaise
• 1 tsp. lemon juice
• ¾ tsp. curry powder
• 2 cans cream of chicken soup
• Chinese noodles

Preparation:

Mix mayonnaise, lemon juice, and curry in a dish. Place broccoli in buttered casserole dish; top with chicken, sauce, cheese and Chinese noodles. Bake at 350° F (175° C) for 30 minutes.

Ingredients:

• 4 to 6 pieces cooked chicken
• 10 to 12 pieces flour tortillas
• 1 large carton sour cream
• 1 can green chiles (diced)
• 1 can cream of mushroom soup
• 2 Tbsp. dehydrated onions
• Grated Cheddar cheese

Preparation:

Combine sour cream and soup. Add half of the mixture to chicken, onion, and green chilies. Roll this into flour tortillas. Top with the other half of the sour cream mixture. Top with grated Cheddar cheese. Bake at 350° F (175° C) for 25 to 30 minutes.

Ingredients:

• 4 cups cooked chicken (cut up chunks)
• 2 Tbsp. lemon juice
• ⅔ cup mayonnaise
• 1 tsp. salt
• ½ tsp.monosodium gutamate
• 1 cup grated cheese
• 2 cups chopped celery
• 4 hard cooked eggs (sliced)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 Tbsp. onion (finely minced)
• 2 pimentos (cut fine)
• 1 - 1½ cup crushed crushed potato chips
• ¼ cup almond chips

Preparation:

Combine all ingredients, except chees, potato chips, and almonds. Place in large rectagular dish. Top with cheese, potato chiups and almonds. Let stand overnight in refrigerator. Bake at 400° F (200° C) for 20 minutes. Serves 8. Good served with rice.

Ingredients:

• Cooked chicken (cut into bite-sized pieces)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can peas (drained)
• ¼ lb. butter
• 14 oz. milk
• 1 box Stove Top stuffing

Preparation:

Mix all but the stuffing together and place in a casserole dish. Follow Stove Top cook instructions and place the stuffing on top of casserole. Bake at 350° F (175 C°) for 30 - 40 minutes or until bubbly.