Recipes by Arlene

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 1 cut-up chicken
• 1 cup catsup
• 1 can cola (not diet cola)
• Salt and pepper to taste

Place raw chicken in skillet. Mix catsup and cola. Pour over chicken. Add salt and pepper. Simmer in skillet for 3 to 4 hours. Serve when tender.

Note: Modified from the “First Gentleman’s Cookbook” compiled by William D. Orr, husband of former Nebraska Governor Kay Orr.

• 12 lb. chicken (raw weight)
• 3 cups chopped onions
• 3 cups chopped carrots
• 3 cups chopped celery
• ⅓ cup salt
• 1½ tsp. garlic powder
• 2 tsp. pepper
• 3 1-lb. packages of noodles

Cook chicken. Remove from broth and cool enough to work with. Retain the broth. Remove skin and bones and chop into small pieces. Put vegetables and seasonings into broth and cook until tender. Return chicken to broth. Add noodles about 20 minutes before serving. If soup is desired, use fewer noodles.

Note: This recipe can be easily cut by thirds.

• 4 whole boned chicken breasts
• 1 3-oz. package chipped sliced beef
• 8 slices bacon
• 1 can cream of mushroom soup
• ½ pt. sour cream

Remove skin from chicken and place in a greased baking dish. Wrap each ½ chicken breast with a slice of bacon. Snip the chipped beef into small pieces with kitchen scissors and arrange over chicken. Mix soup and sour cream together and spoon over all. No seasoning necessary. Bake uncovered in 250° oven for three hours, or a 300° oven for two hours. Sprinkle with paprika.

• 2 cups chicken
• 1 cup celery, cut up
• 2 tbsp. onion, chopped
• 1 8-oz. package noodles, partially cooked
• 1 can cream of chicken soup
• ½ cup mayonnaise
• 3 tbsp. thin cream
• 2 cups crushed potato chips

Cook the chicken and remove from bones. Break into small pieces. Sauté celery and chopped onion in small amount of butte until tender. Mix chicken, celery, onion, noodles, soup, mayonnaise and thin cream together. Place ion greased casserole and cover with crushed potato chips. Bake 45-60 minutes in a 350° oven.

• 1 package (2.5 oz.) Buddig Beef
• 6-8 boneless chicken breast halves
• A slice of bacon for each piece of chicken
• 10 oz. can cream of mushroom soup
• ¼ cup sour cream
• ¼ cup flour

Lay dried beef on bottom of greased slow cooker. Use cold bacon to grease. Wrap each piece of chicken with a strip of bacon and lay on top of dried beef. Pour soup over chicken. Cover and cook on low heat 8-10 hours. Just a half hour before serving, mix the sour cream and flour together in a small bowl. Then spoon in a few spoonfuls of the liquid from the chicken. Mix very thoroughly so it won’t get lumpy. Then add the sour cream mixture to the chicken and cook the remaining 30 minutes.

• 1 chicken, quartered
• Garlic salt
• ⅓ cup brown sugar

Arrange chicken skin side up in lightly oiled baking pan. Season very heavily with garlic salt. Sprinkle generously with brown sugar. Bake in preheated 375 degree oven for 1 hour. Cover with foil after 30 to 45 minutes if chicken appears too dry. May be served hot or cold.

• 1½ tsp. salt
• ½ tsp. paprika
• ¼ tsp. pepper
• 3 lbs. chicken breasts, boned
• 6 tbsp. butter
• ¼ lb. mushrooms, cut in large pieces
• 2 tbsp. flour
• ⅔ cup chicken consommé or bouillon
• 1 to 2 oz. sherry (more or less to taste)
• 12- to 15-oz. can artichoke hearts (or 1 package frozen artichokes)

Salt, pepper and paprika the chicken. Brown in 4 tbsp. butter and arrange in casserole. Sauté mushrooms in 2 tbsp. butter for 5 minutes. Sprinkle the flour over them and stir in the chicken consommé and sherry. Cook for 5 minutes. Arrange artichokes between the chicken pieces. Pour mushroom-sherry sauce over chicken and mushrooms. Cover and bake at 375° for 40 minutes. Serves six.

• 1 cut-up frying chicken (or 10 favorite pieces)
• 2 –3 large Spanish onions
• 2 cloves garlic, minced
• 2 cans mushroom soup, undiluted
• 1 cup orange juice
• salt
• white pepper
• paprika
• hot cooked rice OR mashed potatoes

Before noon, salt and pepper chicken pieces to taste and generously cover each piece with paprika. In crock pot, layer chicken pieces, onions and garlic. Spread mushroom soup over each layer. Rinse soup cans with orange juice and pour over chicken. Cover crock pot and cook at low setting for 6 – 8 hours.

Serve with white rice or mashed potatoes. Gravy is plentiful. Serves 5.

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

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

• 1 rounded cup raw brown rice
• 1 cup finely chopped celery
• 1 4-oz. can mushrooms, drained
• 1 10¾-oz. can cream of mushroom soup
• 2 cups chicken broth (from bouillon cubes)
• 1 1¼-oz. package dry onion soup mix (reserve 2 tbsp.)
• 6 to 8 skinned chicken pieces

Spread rice, celery and mushrooms evenly in a 9 x 13 inch baking dish. Mix soup, chicken broth and dry onion soup mix. Pour over rice and vegetables. Place chicken on top of mixture. Turn chicken pieces once to coat. Sprinkle remaining onion soup over chicken. Cover and bake at 350° for 1¼ hours or until rice is done. Serves 6 to 8.

This also makes a good side dish if you just omit the chicken.