Recipes by Arlene

• 1 cut-up chicken, about 3 pounds
• 10 oz. can cream of mushroom soup
• 3 tbsp. onion soup mix
• 1 cup sour cream
• ⅛ tsp. pepper
• 3 oz. can chow mein noodles

Place chicken pieces in single layer in casserole. Do not salt. Combine soup, sour cream, soup mix and pepper in bowl, blend thoroughly. Spread over raw chicken pieces. Bake 1 hour at 375° or until chicken is tender. Sprinkle chow mein noodles over sauce during the last 30 minutes.

• 4 boneless chicken thighs, halved
• Salt and pepper to taste
• 3 tbsp. butter
• ½ tsp. paprika
• ½ tsp. coriander
• ½ tsp. ginger
• 1 tbsp. lemon juice
• 1 can chicken broth
• 2 onions (very thinly sliced)

Season thighs; melt butter in large skillet and brown chicken on both sides over medium heat. Lower heat and add spices, lemon juice and ½ of the chicken broth. Cover and simmer 20 minutes. Add onions and turn chicken. Cover and cook an additional 20 minutes. Add remaining broth as needed to make the gravy.

• 4 chicken breasts, split
• 1 can cream of mushroom soup
• ½ cup half-and-half
• ½ cup whipping cream
• Garlic powder
• Paprika
• 3 tbsp. green onion, chopped

Mix half-and-half and whipping cream with soup. Add garlic powder to taste and paprika for color. Lay chicken in pan and coat with mixture. Bake at 350° for 1½ hours. Sprinkle chopped green onions on top of chicken before serving.

• 1 fryer cut into pieces
• 2 tbsp. butter
• 1 8-oz. can crushed pineapple, drained
• ¼  cup prepared mustard
• ¼ cup honey
• ¼  cup sherry
• Paprika

Arrange chicken in greased shallow pan. Melt butter and add rest of ingredients. Spoon over chicken. Sprinkle paprika. Bake at 400° for 45 to 60 minutes. Serves 4.

• 2 5-lb. whole chicken
• 1½ cups finely chopped celery
• 1 small jar stuffed olives, chopped
• ¼ lb. chopped almonds
• 4 chopped hard-boiled eggs
• 1 quart stock
• Several pieces of celery
• 1 small onion, chopped
• 4 tbsp. gelatin
• 1 tbsp. green pepper, chopped
• Salt, pepper and cayenne to taste
• Lemon juice to taste

Boil chicken in water with several pieces of celery and onion to cover until meat falls off bones. Boil stock down, skimming off fat, until it makes 1 quart of stock. Soak gelatin in ¾ cup of water and add to hot stock, stir and add lemon juice. Cut chicken up coarsely, removing skin and gristle. Mix all ingredients and chill in refrigerator as mold. Slice and serve with mayonnaise and lettuce. Serves 12.

• 2 or 2½ lbs. frying chicken, cut up and dried with paper towels
• ⅓ cup butter, melted
• 2 to 4 tbsp. lemon juice
• ½ cup flour
• ½ tsp. salt
• 1 tsp. paprika
• 1 tbsp. instant onion flakes

Combine melted butter and lemon juice. Place dry ingredients in paper bag and shake well. Dip chicken pieces into melted butter and lemon mixture, then shake one piece at a time in bag to coat with flour and spice mixture. Place each coated piece into a good size glass baking dish. Bake at 350° for 1 hour or until chicken is golden brown and tender. More lemon juice may be used if desired.

• 4 boneless thighs, halved
• Salt and pepper
• 3 tbsp. butter
• ½ tsp. paprika
• ½ tsp. coriander
• ½ tsp. ginger
• 1 tbsp. lemon juice
• 1 can chicken broth
• 2 onions, thinly sliced

Season thighs; melt butter in large skillet and brown chicken on both sides over medium heat. Lower heat and add spices, lemon juice and half the broth. Cover and simmer for 20 minutes. Add onions and turn chicken, cover and simmer for an additional 20 minutes. Add reserved broth as needed for gravy.

• 4 whole chicken breasts and 3 legs
• 2 tbsp. butter
• 1 apple, chopped fine
• 1 onion, chopped fine
• 1 can cream of mushroom soup
• 1 tsp. curry powder
• ½ cup cream
• ½ cup sherry
• Salt and pepper to taste
• ½ tsp. paprika

Melt butter in skillet and sauté onion, apple and curry. Add soup, cream and sherry. Apply seasonings the three to chicken and spread chicken in shallow buttered pan. Pour sauce over chicken and bake at 325° uncovered 1-1½ hours.

• 4 cups cubed cooked chicken (2-3 lbs.)
• 2 tbsp. lemon juice
• ¾ cup mayonnaise
• 1 tsp. salt
• 4 hard-cooked eggs, sliced
• 2 cups finely-chopped celery
• 1 can cream of chicken soup
• 1 tsp. finely-minced onion
• 2 chopped pimentos (optional)
• ⅔ cup finely-chopped, slivered, toasted almonds
• 1 cup grated cheddar cheese
• 1½ cup crushed potato chips

Combine chicken, lemon juice, mayonnaise, salt, eggs, celery, soup, onion and optional pimentos. Place in large rectangular backing dish. Refrigerate overnight. Top with almonds, cheese and potato chips. Bake at 375° for 20-25 minutes.

• 1 tbsp. soy sauce
• 1 cup Ranch dressing
• 8 cups torn lettuce
• 2 cups shredded cooked chicken
• 1 cup chopped green onions
• 1 can (8 oz.) sliced water chestnuts, rinsed and drained
• ½ cup sliced almonds, toasted

Whisk together dressing and soy sauce in a small bowl. Combine lettuce, chicken, green onions and water chestnuts in a large salad bowl; toss with dressing mixture. Top with almonds just before serving.