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["WATERCRESS CHICKEN","1 HOUR",6,505,"2","1","1","1 1/4","1","2","1","1/2",null,null,"TBS.","3 POUND","POUND","CUPS","TSP.","16 OZ. CANS","BUNCH","CUP",null,null,"VEGATABLE OIL","BROILER - CUT UP","SMALL WHITE ONIONS","WATER","SALT","DRAINED, WHITE BEANS","WATERCRESS","HALF AND HALF",null,null,"ADD OIL TO LARGE SAUCEPAN OVER MEDIUM-HIGH HEAT. COOK CHICKEN, A FEW AT A TIME, UNTIL BROWNED ON ALL SIDES. PLACE PIECES IN BOWL.","COOK ONIONS IN REMAINING DRIPPING UNTIL BROWNED. RETURN CHICKEN TO SAUCEPAN, ADD WATER AND SALT.","HEAT TO BOILING OVER HIGH HEAT. REDUCE HEAT, COVER AND SIMMER 20 MINUTES. ADD BEANS, COOK 5 MINUTES LONGER.","SKIM FAT AND STIR IN WATER CRESS AND HALF & HALF. HEAT THROUGH.",null,null,null,0]
["CHICKEN WITH SAUERKRAUT","1 HOUR",4,505,"1","1","1/4","2","1","1","4","2",null,null,"3 POUND","TSP.","TSP.","TBS.","32 OZ. BAG","12 OZ. CAN","LARGE","TBS.",null,null,"BROILER-FRYER","SALT","PEPPER","VEGATABLE OIL","SAUERKRAUT, DRAINED","BEER","CARROTS, CUT INTO CHUNKS","DARK BROWN SUGAR",null,null,"RUB CHICKEN WITH SALT AND PEPPER. IN 5 QT. DUTCH OVEN OVER MEDIUM HEAT IN VEGATABLE OIL, COOK CHICKEN UNTIL BROWNED.","REMOVE CHICKEN AND SPOON OUT OIL. RETURN CHICKEN TO DUTCH OVEN AND ADD SAUERKRAUT, BEER, CARROTS AND BROWN SUGAR.","OVER HIGH HEAT, BRING TO A BOIL. REDUCE HEAT, COVER AND SIMMER FOR 45 MINUTES.",null,null,null,null,0]
["BAKED CHICKEN","3 HOURS",4,600,null,"1","1","1","1 1/2","1","1/4","1","3 1/2","1/4",null,"MEDIUM","SMALL","8 OZ. CNTR.","TSP.","TSP.","TSP.","3 POUND","CUPS","CUP","BUTTER","MINCED ONION","MINCED GARLIC CLOVE","PLAIN YOGURT","GROUND GINGER","SALT","PEPPER","BROILER-FRYER, CUT","WHOLE WHEAT FLAKED CEREAL, CRUSHED","TOASTED WHEAT GERM","MELT BUTTER IN 1 QT. SAUCEPAN OVER MEDIUM HEAT. ADD ONION AND GARLIC, COOK UNTIL TENDER. SPOON MIXTURE TO BOWL.","STIR IN YOGURT, SALT, GINGER AND PEPPER. ADD CHICKEN AND TURN TO COAT. COVER AND REFRIGERATE 2 HOURS.","PREHEAT OVEN TO 400F. MIX CEREAL AND WHEAT GERM IN BOWL. USE TO COAT CHICKEN.","IN 13X9 BAKING DISH IN OVEN, MELT 3 TBS. BUTTER. REMOVE FROM OVEN, ARRANGE CHICKEN IN 1 LAYER SKIN SIDE UP. BAKE 40 MINUTE OR UNTIL DONE.",null,null,null,0]
["ORIGINAL SOUTHERN FRIED CHICKEN","2 HOURS",8,580,null,"1/2","1/2","2",null,"2","1 1/2","1","1",null,null,"CUP","TSP.","CUPS",null,"3 POUND","CUPS","CUP",null,null,"VEGATABLE OIL","MILK","PEPPER","ALL-PURPOSE FLOUR","SALT","FRYERS - CUT UP","WATER","HALF AND HALF","CHICKEN FLAVOR BOUILLON CUBE",null,"HEAT 1/2 INCH OIL IN SKILLET AT 350F. POUR MILK INTO BOWL. COMBINE PEPPER, 1 3/4 CUPS FLOUR AND 1 TSP. SALT IN SMALL BOWL.","DIP CHICKEN INTO MILK, THEN COAT WITH FLOUR MIXTURE. REPEAT TO COAT TWICE.","PLACE 1/3 OF CHICKEN SKIN SIDE UP IN HOT OIL. COOK 5 MINUTES, REDUCE HEAT AND COOK 5 MORE MINUTES. TURN CHICKEN SKIN SIDE DOWN.","COVER AND COOK AT MEDIUM HEAT 5 MINUTES. REDUCE HEAT AND COOK 5 MINUTES LONGER. REMOVE CHICKEN AND DRAIN ON PAPER TOWEL.","SPOON 1/4 CUP OIL FROM SKILLET INTO 2 QT. SAUCEPAN. STIR IN 1/4 CUP FLOUR UNTIL BLENDED OVER MEDIUM HEAT. COOK UNTIL FLOUR IS BROWNED.","SLOWLY STIR IN WATER, HALF AND HALF, BOUILLON AND 3/4 TSP. SALT. STIR UNTIL MIXTURE THICKENS. SERVE GRAVY WITH CHICKEN.",null,0]
["CHICKEN TERIYAKI","1 HOUR",4,455,"1","1","2","2","1/4","1/4","1",null,"1","1",null,"TBS.","TBS.","TSP.","TSP.","TSP.","SMALL",null,"3 POUND","TBS.","GREEN ONION","DRY SHERRY","VEGATABLE OIL","GRATED ORANGE PEEL","GROUND GINGER","CRUSHED RED PEPPER","CRUSHED GARLIC CLOVE","SOY SAUCE","BROILER - CUT IN HALF","BROWN SUGAR","PREHEAT BROILER IN REQUIRED. MINCE ONION, RESERVE 1 TBS. FOR GARNISH. MIX REMAINING ONION WITH SHERRY, NEXT 5 INGREDIENTS AND 1/3 CUP SOY.","PLACE CHICKEN, SKIN SIDE DOWN, IN GREASED BROILING PAN. BRUSH HALVES WITH SOY MIXTURE. BROIL HAVLES AT 450F FOR 25 MINUTES.","TURN CHICKEN SKIN SIDE UP. BROIL 20 MINUTES LONGER, BRUSH WITH SOY SAUCE DURING LAST 10 MINUTES.","MIX BROWN SUGAR IN SMALL BOWL WITH 1 TBS. SOY SAUCE. BRUSH CHICKEN WITH MIXTURE AND BROIL 30 SECONDS TO 1 MINUTE LONGER.","SPRINKLE WITH RESERVED ONIONS AND SERVE.",null,null,0]
["WOODSMEN'S TURKEY CHILI","1 1/2 HOURS",16,250,"1/2","1/4","2","2","3","4","1","2","2",null,"6 POUND","CUP",null,null,"TBS.","19 OZ. CANS","28 OZ. CAN","4 OZ. CANS","TSP.",null,"TURKEY BREAST","VEGATABLE OIL","SLICED GARLIC CLOVES","ONIONS, DICED","CHILI POWDER","RED KIDNEY BEANS","TOMATOES","CHOPPED,MILD GREEN CHILIES","SALT",null,"REMOVE SKIN AND BONE FROM TURKEY BREAST AND CUT INTO 1/2 INCH CUBES.","OVER MEDIUM HEAT IN 8 QT. DUTCH OVEN, HEAT VEGATABLE OIL. COOK GARLIC UNTIL BROWNED AND DISCARD. COOK TURKEY AND ONIONS UNTIL BROWNED.","STIR IN CHILIE POWDER AND COOK 1 MINUTE LONGER. ADD KIDNEY BEANS WITH LIQUID, TOMATOES, GREEN CHILIES AND SALT. STIR WELL TO MIX.","HEAT MIXTURE TO BOILING OVER HIGH HEAT, REDUCE HEAT, COVER AND LET SIMMER 45 MINUTES. STIR OFTEN.",null,null,null,0]
["TURKEY CAKES","30 MINUTES",4,500,"1","1/4","1","3/4","1/8","1","6","1/3","1/3",null,"16 OZ. PKGE.","CUP","TBS.","TSP.","TSP.",null,"TBS.","CUP","CUP",null,"GROUND TURKEY","MINCED PARSLEY","GRATED ONION","SALT","MARJORAM","EGG","SOFTENED BUTTER","GROUND ALMONDS","DRIED BREAD CRUMBS",null,"MIX FIRST 6 INGREDIENTS IN LARGE BOWL WITH 3 TBS. BUTTER UNTIL BLENDED. SHAPE TURKEY MIXTURE INTO FOUR 3/4 INCH THICK OVALS.","COMBINE ALMONDS AND BREAD CRUMBS ON PLATE. DIP EACH TURKEY INTO MIXTURE AND COAT COMPLETELY.","OVER MEDIUM HEAT, ADD 3 TBS. BUTTER TO SKILLET. COOK TURKEY CAKES, TURNING ONCE, UNTIL GOLDEN - ABOUT 10 MINUTES.",null,null,null,null,0]
["CHICKEN BASTE AND BAKE","1 HOUR",4,230,"1/4","1","1","1/4","4",null,null,null,null,null,"CUP","TBS.","TBS.","TSP.",null,null,null,null,null,null,"CANOLA OIL","HONEY","LIME JUICE","PAPRIKA","CHICKEN BREASTS, WASHED AND DRIED",null,null,null,null,null,"PREHEAT OVEN TO 400F. COMBINE CANOLA, OIL, HONEY, LIME JUICE AND PAPRIKA IN SMALL BOWL.","PLACE CHICKEN SKIN SIDE UP IN 7X11 BAKING DISH. APPLY MIXTURE TO PIECES.","BAKE IN OVEN 35-40 MINUTES, BASTING EVERY 10 MINUTES. REMOVE FROM OVEN AND COVER WITH FOIL FOR 10 MINUTES - TO SOFTEN CHICKEN.",null,null,null,null,0]
["PECAN CHICKEN","2 HOURS",8,590,"2","1/2","1","1","1","1","1","1","1/8","1",null,"CUP","CUP",null,"CUP","CUP","TBS.","TBS.","TSP.","CUP","BROILER FRYING CHICKENS, CUT UP","BUTTER","BUTTERMILK","EGG, BEATEN","FLOUR","PECANS, GROUND","PAPRIKA","SALT","PEPPER","PECAN HALVES","MELT BUTTER IN 13X9X2 PAN. MIX BUTTERMILK AND EGG IN BOWL. MIX FLOUR, GROUND PECANS, PAPRIKA, SALT, PEPPER AND SESAME SEEDS IN SMALL BOWL.","DIP CHICKEN PIECES INTO BUTTERMILK MIXTURE AND ROLL IN FLOUR MIXTURE. PLACE PIECES SKIN SIDE DOWN IN MELTED BUTTER, REPEAT SKIN SIDE UP.","SPRINKLE PECAN HALVES OVER CHICKEN. BAKE IN MODERATE OVEN FOR 1 3/4 HOURS OR UNTIL TENDER AND GOLDEN.",null,null,null,null,0]
["CHINESE SESAME CHICKEN","1 HOUR",8,225,"8","2","2","1/2","1/4","1","1/2","1/2","1/2","6",null,"TBS.","TBS.","TSP.","TSP.",null,"CUP","CUP","CUP","CUPS","CHICKEN THIGHS","SOY SAUCE","DRY SHERRY","GRATED GINGER","GROUND WHITE PEPPER","EGG WHITE, BEATEN","FLOUR","CORNSTARCH","SESAME SEADS","PEANUT OIL FOR DEEP FRYING","MARINATE THIGHS IN MARINADE MIXTURE FOR 15 MINUTES. DIP EACH THIGH INTO EGG WHITE THEN DREDGE IN FLOUR AND CORNSTARCH WITH SESAME SEEDS.","DEEP FRY AT 360F UNTIL GOLDEN, ABOUT 15 MINUTES.",null,null,null,null,null,0]