Chicken Recipes

"OVEN ROASTED" CHICKEN "SPADE L RANCH" FAVORITE CORN ON THE COB "WOW" "ZESTY" SALAD DRESSING "OUTSTANDING " CHICKEN STEW "ZIPPY" POTATO SALAD "GOOD" GRAVY "RANCH" RICE Turkey, Stuffing & Gravy (en Espanol)

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"OVEN ROASTED" CHICKEN

- Whole cut up chicken or legs & thighs
- Spade L Ranch Chicken Seasoning

Preheat oven to 425 degrees. Cut chicken, if whole, into serving size pieces
leaving the chicken breast whole and with skin on (prevents drying). Remove
skin from legs and thighs, wash and season using 2 Tablespoons of seasoning
per lb. of meat. Place chicken on wire rack over a foil lined drip pan.
Cook until done (approx. 50 min.) or until juices run clear.

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"SPADE L RANCH" FAVORITE

Using chicken thighs or legs, remove skin and wash in water. Place in bowl.
Add 1 ½ Tbsp. of Spade L Ranch Chicken Seasoning per lb. of meat. Roll
chicken in bowl until seasoning is distributed. Cook on elect. Grill or
barbecue over med. heat (do not burn) until done (approx.) 30-40 min. or
until juices run clear). For best flavor the chicken should be a golden
brown. For an added treat, when done drizzle lightly with honey. GOOD!!!

FOR FRIED CHICKEN: Prepare chicken and season as above. Dredge seasoned
chicken pieces in flour and fry as usual.

BREASTS (Boneless & skinless): Prepare chicken as above using 1 Tbsp. of
seasoning per lb. Grill or barbecue. Turn often. Do not overcook.

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CORN ON THE COB "WOW"

Cook corn as usual. Butter and use Spade L Ranch Chicken Seasoning sprinkled
on instead of salt. Delicious!!!

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"ZESTY" SALAD DRESSING

- 1 cup mayonnaise
- 3 Tbsp. vinegar
- 1 ½ Tbsp. Spade L Ranch Chicken Seasoniing

Mix together and serve over your favorite garden salad. Store unused
dressing in refrigerator.

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"OUTSTANDING " CHICKEN STEW

- 1 Chicken cut into serving pieces
- 3 Tbsp. margarine
- 3 Tbsp. olive oil
- 3 Tbsp. Spade L Ranch Chicken Seasoningg
- 2 med. onions, coarsely chopped
- 4 med. potatoes cut into ¼
- 4 carrots cut into 1" pieces

Wash and skin chicken pieces. Heat margarine and olive oil in pan over med.
heat. Brown chicken and remove from pan. Add rest of ingredients to pan and
stir to blend. Place chicken pieces on top of mixture, cover and simmer 30
min. or until chicken is done. Additional seasoning may be added for extra
zip (Taste before adding). We think you will like it.

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"ZIPPY" POTATO SALAD

- 4 cups cooked and diced potatoes
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 eggs, hard cooked (sliced)

Cook potatoes until just tender. Cool, peel and dice. Mix ingredients with
enough "Zesty" salad dressing to moisten. Refrigerate until ready to serve.
Note: 1-16oz. package of cooked and drained salad macaroni may be
substituted for the potatoes. Additional vegetables such as black olives,
bell pepper and mushrooms may be added with the macaroni as desired.

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"GOOD" GRAVY

- 4 Tbsp. butter or margarine
- 4 Tbsp. flour
- 1 Tbsp. Spade L Ranch Chicken Seasoningg
- 1-14oz. can chicken broth (reg. or low salt)

In a large frying pan melt margarine. Stir in flour and mix well. Stir
seasoning into chicken broth and pour slowly into flour mixture stirring
continuously until mixture is smooth. Bring to a boil and cook until thick.
MMM Good Gravy! Note: Excellent served with roasted unseasoned whole
chicken and mashed potatoes.

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"RANCH" RICE

- 1 cup uncooked rice (we use Uncle Bens)
- 2 Tbsp. Spade L Ranch Chicken Seasoningg

Following basic cooking directions on package, omit salt and add Spade L
Ranch Chicken Seasoning to cooking water. A good addition to any meal!!!

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Turkey, Stuffing & Gravy

ROAST TURKEY - 12-16 lb. Turkey
- 6-8 Tablespoons Spade L Ranch Chicken SSeasoning

If frozen, thaw turkey according to package directions. Remove neck and
giblets from cavity, wash turkey in water and shake off excess. If desired
stuff turkey with dressing (see following recipe) when turkey is ready to be
cooked.

Sprinkle and rub on Spade L Ranch Chicken Seasoning over entire turkey.
Place turkey, breast side up; on a wire rack in a large roasting pan. When
skin turns golden brown (about 2/3 done) place a tent like sheet of aluminum
foil loosely over the turkey. Cook turkey as directed on the turkey
packaging. We like the smaller turkey as they cook faster and stay moister.

TURKEY DRESSING

Note: double recipe to stuff turkey

- 7 ½ oz. Bag stuffing mix bread croutonss
- 14 oz. Can chicken broth
- 1 cup celery, sliced
- 1 cup onion, coarse chopped
- 1 Tablespoon Spade L Ranch Chicken Seassoning
- 1 ½ tsp. ground sage
- ½ cup margarine (1 cube)
- ¼ cup parsley leaves, chopped
- 1 can whole pitted ripe olives, drainedd and sliced in half (optional)

In a 1-quart pot, place all ingredients except bread croutons, parsley and
olives, bring to a boil. In a large bowl place croutons and mix in boiling
liquid, reserving onion and celery. With a potato masher or large spoon mash
bread mixture until liquid is distributed evenly. Mix in the reserved onion,
celery and the remaining ingredients. Spoon dressing into turkey cavity when
turkey is ready to cook and cook as directed on turkey package. Place extra
dressing in covered casserole dish and bake in the oven for 20-30 min. at 350
degrees. This stuffing mix is good anytime of the year, even without the
turkey.

GOOD GRAVY

Make plenty-great for the next day

-2-14 oz. can chicken broth (reg. or low salt)
-½ cup flour
-¼ cup margarine (1/2 cube)
-1 Tablespoon Spade L Ranch Chicken Seasooning

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