How to cook BARBECUE CHICKEN

1 bottle Kraft's Russian dressing
1 pkg. Lipton onion soup mix (dry)
1 jar apricot preserves

Pour dressing in bowl. Mix in soup and preserves. Spread over chicken parts. Marinate all day or overnight. Either bake or broil.

How to cook BAKED CHICKEN SALAD

2 c. cubed chicken
2 c. celery, sliced
1 (10 oz.) pkg. frozen green peas
1/2 c. slivered almonds
2 tbsp. green pepper
1 tbsp. grated onion
2 tbsp. diced pimento
2 tbsp. lemon juice
1/2 tsp. salt
3/4 c. mayonnaise
1 c. grated American cheese

Combine all ingredients thoroughly. Turn into buttered 2-quart casserole. Sprinkle with cheese and bake at 350 degrees for 25 minutes or until cheese is melted. Makes 10 servings and this can be frozen.

How to cook BAKED CHICKEN PARMESAN

2 broiler fryers (2 1/2 lb. each) or equivalent pounds in chicken breasts
2 1/4 c. breadcrumbs
2/3 c. Parmesan cheese
3 tbsp. parsley
1 tsp. salt
3/4 c. butter
1 tsp. Dijon mustard
1/2 tsp. Worcestershire
1 sm. garlic clove

Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs, cheese, parsley and salt. In saucepan, melt butter; beat in mustard, Worcestershire and garlic. Dip chicken in butter, then roll in crumbs. Pat in shallow pan. Bake 1 hour or until golden.

How to cook MOZZARELLA CHICKEN

4 whole chicken breasts (boneless)
4 eggs
Italian breadcrumbs
3/4 lb. margarine
1/2 lb. fresh mushrooms
1/2 lb. Mozzarella cheese

Slice breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour. Refrigerate. Sauté mushrooms and set aside. Roll chicken pieces in breadcrumbs and fry in margarine until brown (10 minutes). Place chicken in 9 x 13 dish and put mushrooms on top. Heat oven to 325 degrees. Bake for 10 to 15 minutes. Then add cheese on top. Put chicken back in oven until cheese melts.

How to cook CHICKEN POT PIE

2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can or pkg. drained mixed vegetables
2 c. cooked, diced chicken
OR 4 to 5 Market Day chicken steaks, cooked
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9 inch) frozen pie crusts, thawed

Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes. (6 servings)

How to cook CHICKEN TURNOVERS

1 pkg. refrigerated crescent rolls (8 ct. tube)
2 c. chopped cooked chicken
3 oz. cream cheese, softened
3 tbsp. chopped green onion
2 tbsp. milk
Dash of pepper (optional)
2 tbsp. margarine, melted
2 tbsp. seasoned crumbs

Preheat oven to 350 degrees. In large mixing bowl combine softened cream cheese, milk, pepper, green onion and chopped chicken. Separate rolls into 4 six-inch squares. Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned bread crumbs. Bake for 20 to 25 minutes. Serves 4.

How to cook CAJUN TURKEY BURGERS

1 egg, beaten
1 tbsp. worcestershire sauce
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground red pepper
1/2 c. seasoned fine dry breadcrumbs
1 lb. ground turkey
6 slices bacon

In a large mixing bowl, combine egg, worcestershire sauce, salt, garlic powder, onion powder and red pepper. Add breadcrumbs and turkey; mix well. Shape turkey mixture into six 3/4" thick patties. Wrap a strip of bacon around outside of each patty and fasten with a wooden toothpick. Place patties on the unheated rack of a broiler pan.

Broil 3 to 4" from heat for 15 to 18 minutes or until no pink remains and bacon is done, turning once. Remove toothpicks before serving. Serve in buns and top with tomato slices and chili peppers, if desired. Makes 6 servings.