Ingredients

• 2 tsp salt
• 1 1/2 cups all-purpose flour
• 2 eggs
• 1 whole chicken
• salt and pepper to taste

Directions

Mix salt, flour and eggs together. Roll out dough on large cutting board until very thin. Cut noodles in strips, using sharp knife. Let slightly air dry on board. Add chicken to stockpot and add enough water to cover. Cook for approximately one hour or until done. Reserving broth, remove chicken from stockpot. Continue to simmer broth while removing meat from the bone. Bring reserved broth to a boil, drop noodles in, stirring constantly. Reduce heat to simmer. Add chicken and cook until tender, about 20 minutes. Season with salt and pepper.

Ingredients

• 1 cup celery, finely chopped
• 
  1/2 cup chopped onion
• 1 tablespoon margarine
• 2 cups turkey broth (or chicken broth)
• 2-1/2 cups potatoes, peeled and cut into 1/2-inch cubes
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 cups cooked turkey, cut into 1/2-inch cubes
• 2 cups cold milk
• 1/4 cup cornstarch

Directions

* In 5-quart saucepan over medium-high heat, saute celery and onions in margarine 2 to 3 minutes until vegetables are tender crisp. Add broth, potatoes, salt and pepper. Bring to a boil. Reduce heat to low.

* Once mixture is at a simmer, cover and cook 8 to 10 minutes until potatoes are tender. Stir in turkey. In medium bowl gradually add milk to cornstarch. Stir mixture into soup.

* Increase heat to medium and cook 6 to 8 minutes until mixture thickens.

Makes about 8 to 10 servings.

Ingredients

• 1/4 cup honey
• 1/4 cup chili sauce
• 1/4 teaspoon dry mustard
• 1/4 cup soy sauce
• 1 teaspoon ginger
• 1 tablespoon Tabasco
• 12 chicken drumettes

Directions

In 12×8 inch baking dish, combine honey, soy sauce, chili sauce, ginger, dry mustard and Tabasco. Mix well. Add drumettes, turn to coat. Cover, refrigerate 1 hour. Heat oven to 375 degrees. Uncover dish and bake for 45 minutes. Brush with marinade

Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (6-ounce) skinned chicken breast halves
• 8 (4-ounce) chicken drumsticks, skinned
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 3/4 teaspoon paprika
• 1/8 teaspoon garlic powder
• 1-1/4 cups finely crushed cornflakes (about 4 cups uncrushed cereal)
• 1/2 cup finely chopped pecans
• Cooking spray

Directions

1. Preheat oven to 400°F.

2. Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.

3. Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400 °F for 40 minutes or until done. Yield: 8 servings

*note: you can use boneless skinless breasts

Ingredients

• 1 recipe Killer Cream Sauce (Sauces section)
• 1/2 pound sliced mushrooms
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley
• 1 pound spaghettini, cooked in salted water
• 3 cups cooked diced chicken or turkey meat
• 1/2 cup grated Parmesan cheese

Directions

Make the cream sauce according to the recipe. Saute the mushrooms in 2 tablespoons butter until just heated through; add the parsley and toss. In a buttered baking dish, combine the spaghettini with half the cream sauce, the mushrooms and parsley.

Add the chicken or turkey to the remaining cream sauce and mix well. Make a well in the center of the coated pasta and add the chicken mixture. Toss to distribute. Top with Parmesan cheese.

At this point the casserole may be wrapped well and frozen or covered and refrigerated until ready to heat or broiled to brown cheese and served immediately.

To re-heat casserole, allow it to come to room temperature and stir in about a cup of milk to rehydrate the sauce as the pasta is absorbent. Cover with Parmesan and bake at 350 for 30 minutes then broil the top to brown.

*Source: Clarion-Ledger – Jackson, Ms.