Chicken Recipes....

Meats and fish are of high nutritive value due to their large protein content. Also, when properly prepared, they furnish our bodies with valuable fats, vitamins and mineral salts.
My recipe boxes are full of chicken recipes. Here are two. I also included a Jell-O recipe for St. Patrick’s Day. Jell-O recipes are almost as numerous as the chicken ones. I haven’t made Jell-O in years.
Remember to clean all surfaces that come in contact with poultry.

Chicken Recipes
Yogurt Baked Chicken:
Aug. 16, 1980
Note on card: Good
1 frying chicken cut up
(3 to 4 pounds) cut-up
2 cartons plain yogurt
(8 ounces each)
1 ½ teaspoons coriander
(or cumin)
2 tablespoons lemon juice
¼ teaspoon curry powder
2 tablespoons soy sauce
¼ teaspoon pepper
Combine yogurt, lemon juice, soy sauce, coriander, curry powder and pepper in a 3-quart rectangular baking dish. Turn chicken in sauce to coat all sides. Cover and marinate several hours or overnight in refrigerator.
Bake chicken in *sauce uncovered at 375 degrees until tender, about 55 minutes. Baste frequently with sauce. Serve chicken pieces in yogurt mixture.
*Notes: To prevent contamination or illness, meats and poultry should never be cooked in marinade. For this recipe, breading the chicken lightly, before baking, will help keep the chicken moist.


Chicken Casserole from Iva: February 1982
6 whole chicken breasts
1 can cream of chicken soup
1 can Ortega chili peppers
(seeded & cut in half)
2 cans cream of mushroom
soup
½ teaspoon red chili powder
1 onion chopped
Salt and pepper to taste
½ - 1 cup milk
1 pound sharp
Tillamook cheese, grated
1 package corn tortillas
Wrap chicken in foil and bake for I hour at 400 degrees. Cool and cut into large chunks. Mix together soups, onion and milk for a sauce. In a 9x13 pan layer tortillas (cut into quarters) and overlapped. Layer chili strips, sauce, and cheese.
You will have 2 to 3 layers and on top of the last layer, add cheese. Cover with foil and refrigerate for 24 hours. Bake at 300 degrees for 1 hour, with foil left on pan.

Jell-O St. Patrick
1 3oz. package lime Jell-O
1 cup of boiling water
1 large avocado, ripe but firm
1 tablespoon vinegar
½ cup chopped celery
½ chopped blanched almonds or other nuts ½ cup pineapple tidbits and juice from 20oz can
Mix water with Jell-O to dissolve. Add vinegar and pineapple juice.  Add other ingredients just before Jell-O hardens.

Kitchen Hints: Best of Helpful Kitchen Hints, 1980
Defrost chicken by soaking in cold water that has been heavily salted. Meat will be pure white and flavorful.
- Happiness is Italian Cooking, Hanford 1967
When cooking cabbage, place a small tin cup or can half full of vinegar on the stove near the cabbage, and it will absorb all odors from it.