Split Pea Soup

For each quart of soup desired, simmer a cupful of split peas very slowly in three pints of boiling water for six hours, or until thoroughly dissolved. When done, rub through a colander, add salt and season with one half cup of thin cream. Reheat, and when boiling, stir into it two teaspoonfuls of flour rubbed smooth in a little cold water. Boil up until thickened, and serve. If preferred, the cream may be omitted and the soup flavored with a little celery or onion.

Cajun Chicken Wings

Chicken wings -- tips removed
Bay leaves -- crumbled into bits
Caraway seeds
3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 minced Garlic cloves
1 1/2 teaspoons Dry mustard
2 teaspoons Paprika
3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juice

1. Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees.
   
2. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.
   
3. Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush.
   
4. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp, approximately 30 minutes. Takes about an hour to prepare.

Chicken Salad

3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts

1. Combine mayonnaise, ginger and salt.
   
2. Stir in chicken, grapes, celery, green onion and walnuts.
   

Makes 5 1/2 cups. Serve on lettuce leaf.

Chicken Pot Pie

3 lb. chicken
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double crust

1. Preheat oven to 400 degrees.
   
2. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours.
3. Pick meat off and cut into bite-size pieces.
   
4. Refrigerate chicken and broth separately overnight.
   
5. Next day, remove fat from broth as well as carrots and celery.
   
6. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions.
   
7. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

Chicken Salad Supreme

2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise

1. Cut chicken into pieces and boil until tender with no seasonings.
   
2. Remove skin and fat first. Remove meat from bones and cut into cubes.
   
3. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight.
   
4. Drain fruit well, add to nuts and celery the next day; add to chicken mixture.
   
5. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture.
   
6. Add mayonnaise, mix well.
   
7. Serve with crackers and lettuce or in pocket bread.

Chicken Tortillini Soup

2 carrots
1 onion
2 garlic cloves
3 cans cream of chicken soup
6 c. water
1 tsp. oregano
1 tsp. basil
1 pkg. boneless chicken breasts, cut into bite-size pieces
1 bag cheese tortellini
2 boxes frozen broccoli

1. Cook chicken in small amount of oil.
   
2. While meat cooks, chop vegetables and open cans.
   
3. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli.
4. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked.
   
5. Simmer the other ingredients for an hour or however long you like.
   

<>Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.

Sweet and Sour Chicken

1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)

1. Rinse chicken, place skin side up in oiled pan.
   
2. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery.
   
3. Bake chicken at 325 degrees for about 20 minutes.
   
4. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch.
   
5. Pour mixture over chicken in pan. Top with pineapple chunks and pepper.