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Sesame Fried Chicken
SESAME FRIED CHICKEN
1 Lynden Fryer, Cut-Up ½ teaspoon monosodium
1 cup flour glutamate
1½ teaspoons salt ½ cup shortening or oil
½ teaspoon pepper ¼ cup sesame seeds
Combine flour and seasonings in paper bag. Dredge chicken
pieces in flour mixture. Brown in hot fat. Cover and cook
slowly for 20 minutes, turning once. Remove from skillet,
cool slightly, then roll each piece in sesame seeds. Return
to skillet and turn each piece until seeds are toasted.
4 to 6 servings.
Card 1 Back:
IT'S A PLEASURE ALWAYS TO SERVE YOUR FAMILY
LYNDEN
Sesame
Fried Chicken
RECIPE CARD
(SEE REVERSE SIDE)
LYNDEN LYNDEN
CUT-UP FRYERS TURKEY
LYNDEN LYNDEN
FRYER PARTS FARM-FRESH EGGS
LYNDEN LYNDEN CANNED
STEWING CHICKENS CHICKEN, TURKEY
AND EGG PRODUCTS
LOOK FOR LYNDEN . . . YOUR FAMILY DESERVES THE BEST
---
# Sesame Fried Chicken
*Recipe by Lynden*
*Serves 4 to 6*
## Ingredients
- 1 Lynden Fryer, cut-up
- 1 cup flour
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp monosodium glutamate
- 1/2 cup shortening or oil
- 1/4 cup sesame seeds
## Instructions
1. Combine flour and seasonings in a paper bag.
2. Dredge chicken pieces in the flour mixture.
3. Brown in hot fat.
4. Cover and cook slowly for 20 minutes, turning once.
5. Remove from skillet and cool slightly.
6. Roll each piece in sesame seeds.
7. Return to skillet and turn each piece until seeds are toasted. -
Chicken Dish
Chicken Dish
cube 6 slices bread (crust off
place in bottom of baking dish
cover with 2 cups sliced cut up chicken
1 cup sliced celery
1 small can mushrooms
6 more slices bread cubed
Pour over all
4 eggs beat into 2 cups milk
1 cup mayonaise. Let stand over
night. Spread 1 cup cream of chicken
soup & cheese if desired. Bake 45
350 degrees minutes
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# Chicken Dish
## Ingredients
- 12 slices bread, crusts removed, cubed (divided: 6 + 6)
- 2 cups sliced/cut-up chicken
- 1 cup sliced celery
- 1 small can mushrooms
- 4 eggs
- 2 cups milk
- 1 cup mayonnaise
- 1 cup cream of chicken soup
- Cheese, if desired
## Instructions
1. Cube 6 slices of bread (crusts removed) and place in the bottom of a baking dish.
2. Cover with 2 cups of sliced, cut-up chicken.
3. Add 1 cup sliced celery and 1 small can of mushrooms.
4. Top with 6 more slices of bread, cubed.
5. Beat 4 eggs into 2 cups of milk, then stir in 1 cup of mayonnaise.
6. Pour egg mixture over all.
7. Let stand overnight.
8. Spread 1 cup of cream of chicken soup over the top; add cheese if desired.
9. Bake at 350°F for 45 minutes. -
Chicken Casserole
Chicken Casserole
(From kitchen of Pres. & Sis. Kimball)
2 cups cooked rice (½ cup uncooked)
2 cups cooked chicken
1 cup chopped celery
1 can cream of mushroom soup
1 can cream of chicken soup
2 hard boiled eggs
¼ cup finely chopped onion
(Saute' in butter with celery)
Put in layers in baking dish.
Bake at 350° for 30 Min.
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# Chicken Casserole
*Recipe from the kitchen of Pres. & Sis. Kimball*
## Ingredients
- 2 cups cooked rice (1/2 cup uncooked)
- 2 cups cooked chicken
- 1 cup chopped celery
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 hard boiled eggs
- 1/4 cup finely chopped onion
## Instructions
1. Sauté the finely chopped onion in butter together with the chopped celery.
2. Put all ingredients in layers in a baking dish.
3. Bake at 350°F for 30 minutes.
## Editor's Notes
- **"Pres. & Sis. Kimball"** — "Pres." is an abbreviation for "President" and "Sis." for "Sister," titles consistent with LDS (Latter-day Saint) church usage. This likely refers to Spencer W. Kimball and his wife Camilla, who served as LDS Church President from 1973–1985.
- **Egg preparation** — The 2 hard boiled eggs are listed as ingredients but no instruction is given for how they are incorporated (sliced, chopped, layered whole, etc.). The instruction to layer all ingredients in the dish is assumed to include them. Readers may wish to slice or chop them before layering. -
Slow Cooker Easy Chicken with Noodles
SLOW COOKER EASY
CHICKEN WITH NOODLES
1 chicken (2½ to 3 pounds), cut in serving pieces
1 (10¾-ounce) can condensed cream of chicken
soup
1 medium onion, chopped
1½ teaspoons paprika
¼ teaspoon marjoram
Dash pepper
2 tablespoons flour
3 tablespoons cold water
1 tablespoon lemon juice
1 (16-ounce) can cut green beans, drained
8 ounces medium egg noodles
1 tablespoon salt
3 quarts boiling water
Place chicken in slow cooker. Combine soup, onion,
paprika, marjoram and pepper. Pour over chicken. Cover
and cook on low setting 4½ hours. Stir together flour
and cold water until smooth; mix into liquids in pot with
lemon juice. Add green beans. Cover and cook 30 minutes
longer.
Meanwhile, gradually add noodles and salt to rapidly
boiling water so that water continues to boil. Cook un-
covered stirring occasionally, until tender. Drain in co-
lander. Place noodles in serving dish. Pour chicken mix-
ture over noodles. Yields 4 servings.
To cook conventionally: Cook chicken in large pot or
Dutch oven with ingredients as above. Simmer, covered,
35 to 45 minutes or until chicken is tender. Add green
beans for last 5 minutes of cooking time.
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# Slow Cooker Easy Chicken with Noodles
*Yields 4 servings*
## Ingredients
- 1 chicken (2 1/2 to 3 pounds), cut in serving pieces
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1 medium onion, chopped
- 1 1/2 tsp paprika
- 1/4 tsp marjoram
- Dash pepper
- 2 Tbsp flour
- 3 Tbsp cold water
- 1 Tbsp lemon juice
- 1 (16-ounce) can cut green beans, drained
- 8 ounces medium egg noodles
- 1 Tbsp salt
- 3 quarts boiling water
## Instructions
1. Place chicken in slow cooker.
2. Combine soup, onion, paprika, marjoram, and pepper. Pour over chicken.
3. Cover and cook on low setting 4 1/2 hours.
4. Stir together flour and cold water until smooth; mix into liquids in pot with lemon juice.
5. Add green beans. Cover and cook 30 minutes longer.
6. Meanwhile, gradually add noodles and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender.
7. Drain in colander. Place noodles in serving dish.
8. Pour chicken mixture over noodles.
### Conventional Stovetop Method
1. Cook chicken in large pot or Dutch oven with ingredients as above.
2. Simmer, covered, 35 to 45 minutes or until chicken is tender.
3. Add green beans for last 5 minutes of cooking time.
4. Cook and drain noodles as directed above; serve chicken mixture over noodles. -
Debbie's Chicken Almond
DEBBIE'S CHICKEN ALMOND
2 chicken breasts, skinned, boned
and cut up
Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ cup slivered almonds
Oil
¼ to ½ teaspoon ground ginger or
2 slices fresh gingerroot
1 green pepper, cut up in chunks
1 onion, cut up in chunks
1 (7-ounce) package frozen pea
pods or ½ pound fresh snow
peas
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Seasoning Sauce:
1 tablespoon soy sauce
1 teaspoon wine
¾ teaspoon vinegar
¾ teaspoon sugar
½ teaspoon cornstarch
¼ teaspoon salt
Marinate chicken breasts in soy and
cornstarch. (This can be all afternoon or
only while you're preparing the rest of the
dish. Saute almonds in about a teaspoon of
oil until golden, set aside. Stir fry chicken
in 2 tablespoons oil. Set aside. Stir fry
gingerroot, green pepper, onion and peas.
Add chicken and ingredients that have
been mixed together to make seasoning
sauce: soy sauce, wine, vinegar, sugar,
cornstarch and salt. Heat through, add
nuts and serve over rice. Serves 2.
---
# Debbie's Chicken Almond
*Serves 2*
## Ingredients
### Chicken
- 2 chicken breasts, skinned, boned and cut up
### Marinade
- 1 Tbsp soy sauce
- 1 tsp cornstarch
### Stir-Fry
- 1/2 cup slivered almonds
- Oil (for sautéing)
- 1/4 to 1/2 tsp ground ginger, or 2 slices fresh gingerroot
- 1 green pepper, cut up in chunks
- 1 onion, cut up in chunks
- 1 (7-ounce) package frozen pea pods, or 1/2 pound fresh snow peas
### Seasoning Sauce
- 1 Tbsp soy sauce
- 1 tsp wine
- 3/4 tsp vinegar
- 3/4 tsp sugar
- 1/2 tsp cornstarch
- 1/4 tsp salt
## Instructions
### Marinade
1. Marinate chicken breasts in soy sauce and cornstarch. (This can be all afternoon, or only while you're preparing the rest of the dish.)
### Seasoning Sauce
1. Mix together soy sauce, wine, vinegar, sugar, cornstarch, and salt. Set aside.
### Stir-Fry
1. Sauté almonds in about 1 tsp oil until golden. Set aside.
2. Stir fry chicken in 2 Tbsp oil. Set aside.
3. Stir fry gingerroot, green pepper, onion, and peas.
4. Add chicken and the prepared seasoning sauce.
5. Heat through, add nuts, and serve over rice. -
Chicken Tandoori
CHICKEN TANDOORI
8 ounces plain yogurt
2 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoon salt
Dash pepper
Dash red pepper (cayenne) or to
taste
1 to 2 tablespoons vinegar
1 egg yolk
1 small broiler-fryer, cut up (or
enough chicken pieces to satisfy
2 appetites)
Combine yogurt, coriander, cumin, salt,
pepper, red pepper, vinegar and egg yolk
for marinade. Marinating chicken down to
the bone is essential. To help this process,
chicken should be skinned and cuts made
in thick meat areas. Add chicken to mari-
nade mixture and be sure they are covered
with marinade completely. Marinate in
refrigerator for 3 to 4 days. Bake chicken
in 350-degree oven for an hour, basting
with marinade, until tender. Serves 2.
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# Chicken Tandoori
*Serves 2*
## Ingredients
- 8 oz plain yogurt
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- Dash pepper
- Dash red pepper (cayenne), or to taste
- 1 to 2 Tbsp vinegar
- 1 egg yolk
- 1 small broiler-fryer, cut up (or enough chicken pieces to satisfy 2 appetites)
## Instructions
1. Combine yogurt, coriander, cumin, salt, pepper, red pepper, vinegar, and egg yolk to make the marinade.
2. Skin the chicken and make cuts in the thick meat areas to help the marinade penetrate to the bone.
3. Add chicken to the marinade mixture and be sure the pieces are covered with marinade completely.
4. Marinate in the refrigerator for 3 to 4 days.
5. Bake chicken in a 350°F oven for an hour, basting with marinade, until tender. -
Bridget's Mulligatawny
BRIDGET'S MULLIGATAWNY
1 Tbs butter
1 Rasher bacon chopped (optional)
1 Onion - sliced
3 level tsp curry powder
1/2 " " turmeric
2 Granny Smith apples
2 Carrots, peeled & chopped
6 dried apricots, chopped
1 large ripe tomato, skinned + chopped
2 litres (8 cups) good chicken stock (or
bullion cubes w/ water)
Squeeze of lemon juice
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Melt butter in large saucepan, add bacon
Saute onion untill soft and glossy.
Add curry + turmeric — saute one minute
Add rest of ingredients — simmer for
about 3/4 hour. Run through processor
Reheat and add lemon juice and taste
for salt.
Serve with whipped cream and a
lemon slice + parsley
Traditional garnish is boiled rice.
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# Bridget's Mulligatawny
*Recipe from the kitchen of Bridget*
## Ingredients
- 1 Tbsp butter
- 1 rasher bacon, chopped (optional)
- 1 onion, sliced
- 3 level tsp curry powder
- 1/2 tsp turmeric
- 2 Granny Smith apples
- 2 carrots, peeled and chopped
- 6 dried apricots, chopped
- 1 large ripe tomato, skinned and chopped
- 2 litres (8 cups) good chicken stock (or bouillon cubes with water)
- Squeeze of lemon juice
## Instructions
1. Melt butter in a large saucepan. Add bacon and sauté onion until soft and glossy.
2. Add curry powder and turmeric — sauté one minute.
3. Add rest of ingredients. Simmer for about 3/4 hour.
4. Run through processor (blend until smooth).
5. Reheat and add lemon juice. Taste for salt.
6. Serve with whipped cream and a lemon slice and parsley.
7. Traditional garnish is boiled rice. -
Chicken and Broccoli Roll-Ups
Chicken / Broccoli Rollups
CHICKEN AND BROC-
COLI ROLL-UPS
6 broiler fryer
chicken thighs,
boned
4 tablespoons
butter or
margarine,
divided
6 small fresh
broccoli spears
1 cup boiling water
½ cup chicken
broth
1 teaspoon salt,
divided
2 small onions,
quartered
2 tablespoons plain
flour
teaspoon celery
salt
¼ teaspoon basil
¼ teaspoon white
pepper
½ cup milk
6 slices Swiss
cheese (4 to 6
ounces)
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Melt 2 tablespoons but-
ter in skillet and brown
chicken over low heat. Dip
broccoli spears in boiling
water and then in chicken
broth. Sprinkle with ½
teaspoon salt and set aside.
To make sauce, heat re-
maining butter or marga-
rine in small saucepan.
Saute onion until clear and
remove. Mix flour with
celery salt, basil and pep-
per and brown in butter.
Slowly add milk and
chicken broth, stirring un-
til smooth and thick. Re-
turn onions to sauce.
To assemble, wrap
Swiss cheese slice around
broccoli; then wrap thigh
around cheese and broc-
coli. Secure with wooden
toothpick or small skewer.
Sprinkle with pepper.
Place in greased casserole
dish. Repeat process with
each thigh. Pour sauce
over all. Cover and refrig-
erate until 1 hour before
serving time.
Bake in a 350-degree
oven for 20 minutes cov-
ered. Remove cover and
cook 20 minutes more.
Sprinkle with remaining
salt before serving. Yields
6 servings.
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# Chicken and Broccoli Roll-Ups
*Yields 6 servings*
## Ingredients
- 6 broiler fryer chicken thighs, boned
- 4 Tbsp butter or margarine, divided
- 6 small fresh broccoli spears
- 1 cup boiling water
- 1/2 cup chicken broth
- 1 tsp salt, divided
- 2 small onions, quartered
- 2 Tbsp plain flour
- 1/4 tsp celery salt
- 1/4 tsp basil
- 1/4 tsp white pepper
- 1/2 cup milk
- 6 slices Swiss cheese (4 to 6 ounces)
## Instructions
1. Melt 2 Tbsp butter in skillet and brown chicken over low heat.
2. Dip broccoli spears in boiling water and then in chicken broth. Sprinkle with 1/2 tsp salt and set aside.
3. To make sauce, heat remaining butter or margarine in small saucepan.
4. Sauté onion until clear and remove.
5. Mix flour with celery salt, basil, and pepper and brown in butter.
6. Slowly add milk and chicken broth, stirring until smooth and thick.
7. Return onions to sauce.
8. To assemble, wrap a Swiss cheese slice around a broccoli spear; then wrap a chicken thigh around the cheese and broccoli. Secure with a wooden toothpick or small skewer. Sprinkle with pepper.
9. Place in a greased casserole dish. Repeat process with each thigh.
10. Pour sauce over all. Cover and refrigerate until 1 hour before serving time.
11. Bake in a 350°F oven for 20 minutes covered. Remove cover and cook 20 minutes more.
12. Sprinkle with remaining salt before serving. -
Chicken Casserole
M.P.B.E.A. CONVENTION
Serves 6
Chicken Casserole
Betty Bangs
1 can chicken gumbo soup
1 can " rice "
1 can water
3/4 cube oleo
3/4 c. raw rice → 1 7oz
boned chicken can
almonds boned
Stir once during chicken
or:
350° about an hour tuna
or shrimp
turkey
or — oz —
or
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# Chicken Casserole
*Recipe from the kitchen of Betty Bangs*
*Serves 6*
## Ingredients
- 1 can chicken gumbo soup
- 1 can chicken rice soup
- 1 can water
- 3/4 cube oleo
- 3/4 cup raw rice
- 1 (7 oz) can boned chicken (or tuna, or shrimp, or turkey)
- Almonds
## Instructions
1. Combine chicken gumbo soup, chicken rice soup, water, oleo, raw rice, boned chicken (or chosen protein), and almonds.
2. Stir once during baking.
3. Bake at 350° for about an hour. -
Chicken Antipasto in Avocado Halves
CHICKEN ANTIPASTO IN AVOCADO HALVES
2 chicken breasts 1/4 c sliced black olives
2/3 cup salad oil 1 green onion, sliced
1/2 c white wine vinegar 1 (6 oz.) jar artichoke hearts,
1/4 t salt drained
1/8 t garlic powder 1/2 c sliced mushrooms
3 T fresh lemon juice 1 large tomato, diced
1/2 t basil 2 T minced parsley
dash of pepper 2 ripe avocados, halved.
Poach chicken breasts until fork-tender. Meanwhile, whisk together
oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper
in small bowl. Combine olives, green onions, artichoke hearts,
mushrooms, tomato and parsley in bowl.
When chicken is done, shred the meat to yield one cup measure. Add
chicken to salad ingredients; pour dressing over salad. Allow
to marinate for 30 minutes. Spoon salad into avocato halves; serve
immediately. Yields 4 servings.
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# Chicken Antipasto in Avocado Halves
*Yields 4 servings*
## Ingredients
### Dressing
- 2/3 cup salad oil
- 1/2 cup white wine vinegar
- 1/4 tsp salt
- 1/8 tsp garlic powder
- 3 Tbsp fresh lemon juice
- 1/2 tsp basil
- Dash of pepper
### Salad
- 2 chicken breasts
- 1/4 cup sliced black olives
- 1 green onion, sliced
- 1 (6 oz.) jar artichoke hearts, drained
- 1/2 cup sliced mushrooms
- 1 large tomato, diced
- 2 Tbsp minced parsley
- 2 ripe avocados, halved
## Instructions
1. Poach chicken breasts until fork-tender.
2. Meanwhile, whisk together oil, vinegar, salt, garlic powder, lemon juice, basil, and pepper in a small bowl to make the dressing.
3. Combine olives, green onions, artichoke hearts, mushrooms, tomato, and parsley in a bowl.
4. When chicken is done, shred the meat to yield one cup measure.
5. Add chicken to salad ingredients; pour dressing over salad.
6. Allow to marinate for 30 minutes.
7. Spoon salad into avocado halves; serve immediately. -
Citrus Chicken Iberia
CITRUS CHICKEN IBERIA
1 chicken (about 3 pounds), cut in
quarters
2 tablespoons flour
½ teaspoon salt
⅛ teaspoon pepper
2 tablespoons butter or margarine
2 tablespoons olive oil
1 clove garlic, minced
1 can (6 ounces) frozen
concentrated orange juice,
thawed, undiluted
½ cup chicken broth or water
1 teaspoon dried leaf oregano
1 green pepper, cut in strips
1 red onion, sliced
½ pound mushrooms, sliced
½ cup black olives, sliced
Wash chicken, pat dry. Combine flour,
salt and pepper; dredge chicken in flour
mixture. In large skillet, heat butter and
oil; saute garlic until lightly browned. Add
chicken and brown on both sides. Com-
bine concentrated orange juice, chicken
broth and oregano; pour over chicken.
Cover. Cook 15 minutes. Baste chicken
with pan juices. Add green pepper and
onion; cover, cook 5 minutes longer. Add
mushrooms and black olives; cover, cook
5 minutes or until chicken is tender.
Makes 4 servings.
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# Citrus Chicken Iberia
*Makes 4 servings*
## Ingredients
- 1 chicken (about 3 pounds), cut in quarters
- 2 Tbsp flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 Tbsp butter or margarine
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1 can (6 ounces) frozen concentrated orange juice, thawed, undiluted
- 1/2 cup chicken broth or water
- 1 tsp dried leaf oregano
- 1 green pepper, cut in strips
- 1 red onion, sliced
- 1/2 pound mushrooms, sliced
- 1/2 cup black olives, sliced
## Instructions
1. Wash chicken and pat dry.
2. Combine flour, salt, and pepper; dredge chicken in flour mixture.
3. In a large skillet, heat butter and oil; sauté garlic until lightly browned.
4. Add chicken and brown on both sides.
5. Combine concentrated orange juice, chicken broth, and oregano; pour over chicken.
6. Cover. Cook 15 minutes.
7. Baste chicken with pan juices.
8. Add green pepper and onion; cover and cook 5 minutes longer.
9. Add mushrooms and black olives; cover and cook 5 minutes or until chicken is tender. -
Spiced Orange Chicken
Spiced Orange Chicken
3 tblsp all purp. flour In paper bag combine flour, salt
1 tsp salt cinnamon, cloves and dash of
1/4 tsp ground cinnamon pepper, add a few pieces of
1/4 tsp ground cloves chicken at a time and shake. In
2-2½ lb broiler cut up large skillet melt buttor or marg
2 tblsp shortening Add chicken and brown slowly till
2 tblsp margarine golden-20 min. Pare and section
4 oranges oranges, reserve juice; add enuf
1 tblsp brown sugar water to juice to measure ½ cup
1 tblsp soy sauce Stir in brown sugar and soy.
Drain fat; add juice mix; cover;
simmer 2-3 min more. Transfer
chicken and oranges to serving platter. Remove excess fat
from pan juices. Spoon juices over chicken--makes 4 serve.
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# Spiced Orange Chicken
*Makes 4 servings*
## Ingredients
- 3 Tbsp all-purpose flour
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- Dash of pepper
- 2–2 1/2 lb broiler chicken, cut up
- 2 Tbsp shortening
- 2 Tbsp margarine
- 4 oranges
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
## Instructions
1. In a paper bag, combine flour, salt, cinnamon, cloves, and a dash of pepper.
2. Add a few pieces of chicken at a time to the bag and shake to coat.
3. In a large skillet, melt shortening and margarine together.
4. Add chicken and brown slowly until golden, about 20 minutes.
5. Pare and section the oranges, reserving the juice. Add enough water to the reserved juice to measure 1/2 cup.
6. Stir brown sugar and soy sauce into the juice mixture.
7. Drain fat from the skillet; add the juice mixture; cover and simmer 2–3 minutes more.
8. Transfer chicken and orange sections to a serving platter.
9. Remove excess fat from the pan juices. Spoon pan juices over the chicken and serve.