Chicken Cacciatore

3 to 4 lb chicken, cut up
1/2 c flour
1/2 c olive oil
1 clove garlic, minced
1 c finely chopped onion
1 green pepper, finely diced
1 16-17 oz can tomatoes
1 8 oz can tomato paste
1/4 lb mushrooms, sliced
2 t salt
1/4 t pepper
1/2 t oregano

Wash chicken, dry well with paper towels. Dredge in flour. Turn temperature control know to 350 and preheat the skillet. Heat olive oil in skillet. Brown chicken on all sides. Add remaining ingredients. Turn temperature to 225. Cook covered, 1 hour until tender. Serve with hot spaghetti and grated Parmesan cheese. Six servings.

Chicken Tetrazzini

1 (5 - 5 1/2 lb) roasting chicken
1 T salt
1 T monosodium glutamate
1 lb spaghetti
1 1/2 lbs mushrooms sliced
1/2 c butter
1 clove garlic, crushed
7 T flour
1 c cream
3/4 c grated Parmesan cheese

Put the chicken in a deep pot with water to cover to which you have added salt and MSG. Bring to a boil and then simmer the chicken until tender. Add a little water from time to time if necessary. Allow chicken to cool in broth, then remove skin and cut chicken into bite size pieces. Strain the broth and chill. Skim off fat. All of this may be done the day before. Measure the broth, you will need 7 cups in all, so add water if you don't have enough. Bring it to a boil. Add to the spaghetti. Cook about 8 minutes, until barely tender, do not overcook. Drain the spaghetti, reserving the broth. Reduce broth to 3 cups. Saute the mushrooms for 5 minutes in 3-4 tablespoons butter. Melt 4 tablespoons butter with garlic, blend in flour, and add the broth and 1 cup cream. Cook, stirring constantly, until thick and boiling. Put a layer of spaghetti in a 4 quart casserole and then a layer of chicken and a layer of mushrooms. Sprinkle heavily with grated Parmesan cheese and cover with some of the cream sauce. Continue with this routine until the casserole is full, ending with cream sauce and a final topping or the grated cheese. Heat in a very hot oven, 450, until bubbling and brown on top. This delicious casserole may be made using medium broad noodles in place of spaghetti. Ten to twelve servings.

Trincomalee Chicken Curry from Ceylon

2 cups cooked diced chicken
2 medium onions
4 t curry powder
2 T butter
2 T flour
1 tart apple
1 large tomato
Salt to taste
1 c chicken broth

Cook the chicken in the butter with the onions, thinly sliced, and the curry powder. When nicely browned add the flour, the apple and tomato, peeled and diced, the stock and salt to taste. Simmer until the apple is tender, and serve with rice. Serves four.

Chicken with Dumplings (Poulet aux Echaudes)

1 chicken
1 T shortening
1 T flour
1 t thyme
1 t parsley
1 bay leaf
Salt and pepper to taste

Clean and cut the chicken into pieces. Season well with salt and black pepper. Put a tablespoon of shortening into the stewpot and, when hot, add the flour. Let this brown and add chicken. Stir well and often. When every piece is nicely browned add the chopped thyme, parsley and bay leaf and one pint and a half of boiling water. Stir until it begins to boil. Season again to taste. Cover and let it simmer gently for an hour, or until tender. About twelve minutes before serving add the dumplings, dropping them in lightly and bringing the chicken to a brisk boil. Place the chicken and dumplings in the dish, pour the hot gravy over and serve.

Plain Paste for Dumplings (Pate a Dresser)
 2 c sifted flour
1/4 c shortening
3/4 c tepid water or milk
1/4 t salt
1/2 t baking powder

Blend the salt, baking powder and the flour, and then gradually mix in the shortening. Add the water or milk by degrees, using good judgement always and lifting the dough out as you wet it, never wetting twice in the same place. Mix and knead lightly, and then sift a light coating of flour on the board, and roll out with the rolling pin. Roll exceedingly thin and cut in small pieces of about  2 1/2 inches in length, 1 winch width and at least 1/8 inch in thickness.

Costolette di Pollo (Chicken Breasts with Cheese Sauce)

3 whole raw chicken breasts
1 1/2 t salt
1/4 t pepper
3 T flour
4 T butter
1/2 c milk
3 T grated Parmesan cheese
2 T grated Swiss cheese

Cut the chicken breasts in half through the breast bone. Remove the skin and bones. Place between two sheets of waxed paper and pound very thin. Rub with a mixture of the salt, pepper and two tablespoons flour.

Melt 3 tablespoons of butter in a s skillet, brown the chicken in it. Transfer to a shallow baking dish.

Melt 1 tablespoon butter in a saucepan, blend in the remaining flour. Gradually add the milk, stirring steadily to the boiling point, cook over low heat 5 minutes. Mix in the cheeses until melted. Spread over the chicken. Bake in a preheated 375 oven for 10 minutes or until browned. Serves 6.

Crepes with Curried Seafood or Chicken

Filling:
1 large onion, chopped
2 green apples, peeled and chopped
2 ribs celery, chopped
6 T butter
2 T curry powder
6 T flour
3 c stock (see recipe)
1 c heavy cream
3 cups cooked seafood or chicken (see recipe)
Salt

Cook onion, apple and celery in butter until soft. Stir in curry powder and flour and cook, stirring, for 3 or 4 minutes. Add stock (use fish fumet or bottled clam juice if pancakes are to be stuffed with shellfish, chicken stock for chicken). Simmer, covered, for 2 hours. Press through a sieve or whirl smooth in a blender. Add the cream, then taste and add salt and more curry powder if desired. Reserve 2 cups of the sauce and add the shellfish (shrimps, crabmeat or lobster) or chicken cut in small dice. Put a larfe spoodfull on the unbrowned side of each pancke, roll and arrange on a buttered shallow baking dish, side by side. Pour over remaining sauce and put in hot oven or under the broiler until hot and flecked with brown. Serves six or more.

Crepes:
3 eggs
1 c milk
1 c flour
3/4 t salt
2 T cognac
1/4 c melted butter

Mix all the ingredients together and beat or whirl in a blender until smooth. Let stand and hour before using. Heat a 6 or 7 inch skillet or crepe pan, brush with melted butter, then pour about 2 tablespoons of the mixture. Tip and roll the pan so that the batter flows evenly over the bottom. When browned on the bottom, slide onto a plate over a pan ot hot water to keep warm. (it is not necessary to turn). Continue until all crepes are made.
Very good with chicken, have not tried seafood.

Chinese Pot Roast Chicken

1 cut up fryer plus 3 chicken legs
3/4 t salt
1/4 c soy sauce
2 T vegetable oil
8 dried mushrooms soaked in 1 cup water
1 T chopped fresh ginger or 1/2 t powdered ginger
1/4 c sherry
6 scallions cut in 1 inch pieces
1 1/2 T cornstarch
1 1/2 c water
1 t monosodium glutamate
2 t sugar

Sprinkle salt on chicken, then rub with 1/4 cup soy sauce. Let stand for 20 minutes. Slice mushrooms, discard stems and water. In a large dutch oven or roasting pot brown chicken in oil. Add mushrooms, ginger and sherry. Cover and simmer slowly for half hour. Remove chicken to hot serving dish. Make paste of cornstarch and water and add it along with the rest of the ingredients to the mushrooms, scraping drippings from bottom of pan. Add soy sauce left from marinating chicken parts. Cook till sauce thickens, stirring occasionally. Pour over chicken and serve. Serves 6.

To prepare ahead: Cook chicken int eh morning, Make sauce, combine with chicken. Set aside. Before serving reheat over low flame till hot.

Variation: A box of frozen snow peas may be added as the sauce thickens. Cook only until peas are defrosted and hot. If prepared ahead, add snow peas when chicken is reheated.

Barbecued Chicken

1 2 1/2 to 3 lb chicken, cut up
2 onions sliced
3/4 c catsup
3/4 c water
3 T cider vinegar
2 T Worcestershire sauce
1 t paprika
Salt and pepper to taste
1 t chili powder

Preheat the oven to 350 degrees. Place the chicken pieces in a casserole. Mix together the remaining ingredients and pour over chicken. Bake uncovered, 1 1/2 hours. Four servings.