• 300 gms chicken
• 1 tbsp oil
• 1/4th tsp turmeric powder
• 1 tsp salt

To be ground into paste :

• 15 gms whole dhania
• 5 gms whole jeera
• 5 gms black peppercorn
• 5 gms charmagaz
• 5 gms khus khus
• 5 gms saunf
• 5 gms mustard seeds
• 2 cloves
• 2 elaichi
• 50 gms onion sliced
• 25 gms green chillies slit & deseeded
• 4 tbsp oil
• 1/4 th tsp turmeric powder
• 140 ml water

Other Ingredients :

• 2 tsp oil
• 100 gms tomato puree
• 4-5 curry leaves
• 3-4 green chilli slit

Directions

Marinate the chicken for 10 minutes with 1 tsp oil, 1/4 th tsp turmeric powder & salt and keep aside.

Take 4 tbsp of oil in a pan and add all the ingredients and saute till light brown.
Add 140 ml. of water and remove from fire.

In another pan take 2 tsp of oil and saute the marinated chicken for 2-3 minutes and add 100 gms of above paste and cook.

Add 100 gms of tomato puree and some water to make gravy.

Bring to a boil and cook on slow fire for 5-6 minutes or until chicken is cooked.

Just before removing from fire add slit green chillies and curry leaves.

Mix well and remove from fire. Serve with steamed rice.

• • 2 tbsp. butter
• • 1 med. onion, minced
• • 3 cloves garlic, minced (1/8 tsp. garlic powder = 1 clove)
• • 2 c. eggplant, peeled & diced
• • 2 med. zucchini, diagonally sliced
• • 1 lg. green pepper, chopped
• • 1 lb. chicken, uncooked & diced
• • 1 (28 oz.) can whole tomatoes, drained & chopped
• • 1 tsp. dried oregano leaves
• • 1/2 tsp. salt
• • 1 tsp. pepper
• • 1 c. shredded carrot
• • 1 (16 oz.) carton ricotta cheese
• • 1 egg, beaten
• • 8 uncooked lasagna noodles
• • 1 1/2 c. grated Parmesan cheese
• • 3 c. (12 oz.) Mozzarella cheese, shredded

Directions:

Coat a Dutch oven with cooking spray. Add butter and melt over medium heat. Add onion and garlic, saute until tender. Stir in eggplant, zucchini, green pepper, chicken, tomatoes, oregano, salt and pepper. Cook over medium-high heat 15 minutes, stirring frequently. Remove from heat and stir in shredded carrot; cool. Combine ricotta cheese and egg in small bowl. Add to chicken-vegetable mixture, set aside. Cook and drain lasagna. Spread 1/3 of chicken-vegetable mixture in 13 x 9 x 2 inch dish. Top with 1/2 Parmesan and 1/3 Mozzarella cheeses and 4 noodles. Repeat layers once. Top with chicken-vegetable mixture. Cover and bake at 350 degrees for 30 minutes, uncover and sprinkle with remaining cheeses. Bake uncovered 5 minutes. Let stand 10 minutes before serving. Garnish with carrot curl and parsley, if desired. Makes 8 servings.

• • 8 oz. cooked lasagna noodles
• • 2 c. (8 oz.) grated mozzarella cheese
• • 1/2 c. grated Parmesan cheese
• • 3 tbsp. butter or oil
• • 2 cans (4 oz. each) sliced mushrooms, drained
• • 1/2 c. chopped onions
• • 2 cans (13 oz. each) Worthington Fry Chick, drained and cut into bite size
• • pieces
• • 2 cans cream of mushroom soup (10 1/2 oz. each)
• • 1/2 c. milk
• • 1 1/2 c. cottage cheese

Directions:

Cook noodles according to package directions. In small bowl, combine mozzarella and Parmesan cheese. Set aside. In large skillet, add butter or oil and saute mushrooms and onions. Add Fry Chick and simmer. In medium mixing bowl, combine soup, milk and cottage cheese. Add to sauteed mixture and stir completely. Oil 9 x 13 inch baking pan. Place a layer of lasagna noodles first, cover with about 1/3 of the mushroom sauce and the 1/3 of the cheese. Repeat 2 more times, ending with a heavy layer of grated cheese. Bake uncovered in a 350 degree oven for 45 minutes or until bubbly. Serves 10 to 12. Note: This recipe freezes well.

• • 2 whole boned 1 inch cubed chicken breast
• • 3 c. sliced mushrooms
• • 2 cloves minced garlic
• • 1 lg. chopped onion
• • 1 tsp. dried oregano
• • 1 tsp. dried basil
• • 1 tsp. dried thyme
• • 2 tbsp. olive oil
• • 1 (28 oz.) can Italian tomatoes, basil
• • 1 (15 oz.) can tomato sauce
• • 3 tbsp. freshly grated Romano cheese
• • 2 c. grated carrots
• • 1/2 tsp. salt
• • 1 tsp. freshly ground black pepper
• • 8 oz. cooked and drained lasagna noodles
• • 1/2 c. freshly grated Romano cheese
• • 6 to 8 slices Mozzarella cheese

Directions:

Saute chicken, mushrooms, garlic, onion, oregano, basil and thyme in olive oil until chicken is white. Stir in tomatoes, tomato sauce, 3 tablespoons Romano cheese, carrots, salt and pepper. Cook uncovered for 5 minutes.

In oiled 9 x 13 baking dish, place 1/2 the lasagna noodles. Top with 1/2 of sauce, Romano cheese, and Mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for additional 30 minutes or until bubbly and cheese melts.

• • 1/2 c. butter
• • 2 cloves garlic, crushed
• • 1/2 c. all-purpose flour
• • 1 tsp. salt
• • 2 c. milk
• • 2 c. chicken broth
• • 2 c. shredded Mozzarella cheese (about 8 oz.)
• • 1/2 c. Parmesan cheese
• • 1 med. onion, chopped (about 1/2 c.)
• • 1 tsp. dried basil leaves
• • 1/2 tsp. dried oregano leaves
• • 1/4 tsp. pepper
• • 8 oz. lasagna noodles (9 or 10 noodles)
• • 2 c. (16 oz.) creamed cottage cheese
• • 2 c. cooked chicken, cut up
• • 2 (10 oz.) pkgs. frozen chopped spinach, thawed & well drained
• • 1/2 c. grated Parmesan cheese

Directions:

I used about 4 cups chicken; also cooked the lasagna for 5 to 6 minutes. I thought it could have used more cottage cheese for the size of the pan I used. I also cooked about 15 noodles for that size pan.

Heat butter in 2-quart saucepan over low heat until melted; add garlic. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat, stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Mozzarella cheese, 1/2 cup Parmesan cheese, the onion, basil, oregano and pepper. Cook over low heat, stirring constantly, until Mozzarella cheese is melted.

Spread 1/4 of the cheese sauce (about 1/2 cups) in ungreased rectangular baking dish, 13 x 9 x 2 inches; top with 3 or 4 uncooked noodles, overlapping if necessary. Spread half of the cottage cheese over the noodles. Repeat with 1/4 of the cheese sauce, 3 or 4 noodles and remaining cottage cheese. Top with chicken, spinach, 1/4 of the cheese sauce, the remaining noodles and the remaining cheese sauce. Sprinkle with 1/2 cup Parmesan cheese. Cook uncovered in 350 degree oven until noodles are done, 35 or 40 minutes. Let stand 15 minutes before serving. 12 servings.

• • 1 1/2 lbs. boneless, skinless chicken breast
• • 1 small box frozen chopped spinach
• • 10 oz. Feta cheese
• • 1 egg
• • 32 oz. Ricotta cheese
• • 12 oz. shredded mozzarella cheese
• • 1/2 cup grated Parmesan cheese
• • 10 lasagna noodles
• • 48 oz (3 lb) jar of Prego spaghetti sauce
• • 1 tsp garlic powder
• • 1 tsp oregano

Directions:

Thaw, rinse and drain spinach. Preheat oven to 375°F.

Coat a large (14×9) glass baking dish with cooking spray. Place cleaned and trimmed chicken breast in baking dish and season with garlic powder and oregano. Cover with foil and bake for 45 minutes.

Boil noodles according to directions on box, rinse and drain. When chicken is done, remove from oven and reduce temperature to 350°F. Whisk 1 egg into large bowl. Add ricotta, mozzarella and Parmesan cheeses. Tear spinach and stir into cheese mixture, removing any clumps. Set aside.

Shred chicken into small, bite-size pieces by pulling it apart using 2 forks. Re-coat, clean baking dish with cooking spray. Cover bottom of baking dish with sauce.

Layer: 5 noodles, thin layer of sauce, cheese/spinach mixture.

Next: Chicken, 5 Noodles, remaining sauce, Feta cheese.

Cover with foil and bake on center rake for 60 minutes. Let cool for 15 minutes before uncovering.

Fresh mushrooms may also be added to this recipe, placed between the thin layer of sauce and cheese mixture.

Serve with a Caesar salad side, garlic bread and a glass of red wine.

• • 5 lbs. breastless, boneless chicken.
• • 1 white onion
• • 1 4oz. can of diced chiles
• • 1 4oz chopped black olives
• • 1 large jar of Velveeta cheese
• • 4 cans tomato soup
• • 3 lbs shredded Monterey Jack cheese
• • 3 dozen corn tortillas
• • 1 21 oz.+ bottle of corn oil
• • 1 head lettuce (optional)
• • sour cream (optional)

Directions:

1. Begin by boiling the chicken in large pot. Add salt, pepper and some garlic salt to season the water. While the chicken boils, finely chop the onion.

2. Over low heat, simmer tomato soup and when well heated, add the Velveeta and diced chiles. Stir together well, keeping over low heat, so as not to scorch.

3. When chicken is very tender, remove from the broth and allow to cool, Then shred the meat finely, discarding the bones. Remove tomato soup from heat.

4. In a bowl, combine chicken, 3/4 of the chopped onion, chopped olives. In a small frying, heat oil. Always keep oil at least half full and very hot (not smoking) in the frying pan.

5. At this point you need to have your assembly line ready. Begin to heat oven at 350F degrees. Have a good sized lasagna pan or disposable aluminum pan near stove. Have the chicken bowl mixture and shredded cheese near the pan. Keep some snips or tongs handy to remove tortillas from the hot oil. If you can, ask someone to help assemble while you fry the tortillas.

6. Begin frying the tortillas slightly, try not to crisp them too much.

7. They should fry for about 10 to 15 seconds if oil is very hot. After frying the tortilla, immediately pull with the snips and dip in the tomato soup for about 10 seconds. If you have help, let them remove it from soup and start covering the pan with them as if you were doing the actual lasagna pasta.

8. Slightly overlap them on the pan. When layer is complete, add some chicken and make sure it covers the tortillas layer. After chicken, add some shredded cheese and begin to add another layer of tortillas. When 2nd layer is complete, pour some soup (about 2 cups full) on top of the layer and spread evenly. Keep the procedure going until the top of the pan is reached. The top should have a layer of tortillas covered by a good amount of the tomato soup, then some cheese and some of the diced onions on top.

9. Cover pan tightly with some aluminum foil and cook for about 45 minutes. After 45 minutes, remove the aluminum foil and return to the oven for another 15 minutes. Remove from oven and cut.

10. Optional serving suggestion: shred lettuce; sprinkle lettuce and some sour cream on top of a serving of chicken lasagna and serve. Enjoy!!

• 2 Tortillas
• 2 cups Cooked — mashed black beans
• (or refried beans)
• 2 cups Chicken — shredded
• 1 Tomato — wedged
• 1 cup String beans — cook & cool
• 1 Head lettuce — shredded
• 1 Green bell pepper — sliced
• 2 Green onions — diced
• 1 can Plain green olives — chopped
• 1 cup Cheddar cheese — grated
• 2 tablespoons Hot sauce

Directions:

Lay a tortilla on each plate; spread with a layer of beans. Lay chicken on beans.

Toss together vegetables and cheese; and mound on top of chicken. Sprinkle hot sauce on top.

• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Basil
• 1/4 teaspoon Salt
• 1 tablespoon White Wine Vinegar
• 1 (3 Lb.) Broiler — Skinned
• 2 cups Coarsley Chopped Zucchini
• 1 1/4 cups Unpeeled — Seeded & Coarsely Chopped Tomatoes.

Directions:

Combine First 6 Ingredients; Stir Well & Set Aside. Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub Outside Of Chicken With Spice Mixture.

Place Chicken, Breast Side Down in A Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min. Turn Chicken, Breast Side Up & Microwave Covered With Wax Paper At High 8 To 9 Min.

Remove Chicken To Serving Platter. Reserve Drippings in Casserole. Let Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring Halfway Through Cooking Process. Arrange Vegetables Around Chicken.

• 2 1/2 pounds Chicken Wings
• 1 Envelope Taco Seasoning Mix *
• 2 cups Dry Bread Crumbs
• 1 Jar (16oz) Taco Sauce **

Directions:

* 1-1/4 oz Old El Paso.

** Old El Paso Remove wing tips and discard.

Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well. Preheat oven to 375. Dip each chicken piece in taco sauce then roll in bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake for 30-35 mins.