RECIPES

Creme Chicken
Chicken in Ginger Plum Sauce
Old Fashioned Chicken
Chicken & Corn Pies

1 Onion
2 Rashers Bacon
4 Chicken thighs or breasts (diced)
1/2 cup White Wine
2 tsp Chicken Stock
1/2 tsp Mustard
Handful of Mushrooms
Cornflour & 1 cup Water to thicken
300ml Cream

Fry Onion and Bacon. Add chicken thighs or breast till cooked. Add wine, stock and 
mustard and simmer 5 mins. Add the mushrooms. Thicken with the cornflour and water.
Add the cream. 

Serve with Rice

Submitted by: Kelli (Blue Wren)

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Chicken strips or cubes (coated in cornflour)
2 tabs Oil
1 Carrot (sliced)
1 stick Celery (chopped)
1 Onion (chopped in wedges)
1 clove Garlic
1tsp Ginger
1 Capsicum (chopped)
1 Tab Plum Jam
2 tsp Soy Sauce
2 tsp Cornflour
1/2 Chicken Cube
1 Tab Vinegar
1/2 cup Water

Heat oil & fry chicken till brown.   Add carrot, celery & onion.  Fry 3 -4 minutes.   Add 
garlic, ginger & capsicum.  Fry 2 min.   Cool & add plum sauce.....  plum jam, soy sauce,
cornflour, chicken cube, vinegar  and water

Serve with rice or pasta.

Submitted by: Kelli (Blue Wren)

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1Tbsp Oil
1 x 3 -1/2 lb Chicken cut up
1 medium, chopped Onion
3 Tbs Flour
Several small red-skinned Potatoes with the skin on, or
6 medium sized Potatoes peeled and quartered
5 Carrots cut into quarters, of 1 x 12 oz. bag of Baby Carrots
1 x 10 oz. bag of Brussels Sprouts
2 Chicken Bouillon cubes
1/4 tsp Pepper

In a 10" skillet, over medium high heat, in hot oil cook chicken, a few pieces at a time 
until browned on all sides.  Remove pieces as they are browned to a 4 qt.  oven-proof 
casserole.  In drippings remaining in skillet, over medium high heat, cook onion until 
browned, stirring occasionally.  Stir in flour; cook 1 minute.  Gradually stir in 2 cups of 
water, stirring to loosen brown bits from the bottom of the skillet.  Cook stirring, until 
mix thickens slightly; pour over chicken.  Stir potatoes, carrots, bouillon, and pepper 
into casserole; cover and bake in a 350°F oven for 50 minutes.  Stir in
Brussels sprouts.  Continue baking, covered 40 minutes or until chicken and vegetables 
are tender.  To serve, garnish with parsley.

Makes 4 servings.

Submitted by: Andrea

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3 sheets frozen Shortcrust Pastry (thawed) 
2 cups cooked diced Chicken 
1x420 gram Corn Kernels (drained) 
1 rasher Bacon chopped finely 
1/2 cup grated Tasty Cheese 
2 Eggs (beaten) 
1 teas Dijon Mustard 
3 tabs. Sour Cream 
1 tab. chopped Chives 
ground Black Pepper to taste 

Cut each sheet into 4 even squares and ease into a greased or sprayed 12 cup medium
muffin pan.   Combine remaining ingredients and mix well, spoon into pastry cases.  Bake
in preheated oven 200C for 20-25 minutes.

Submitted by: Kathy (Fairy Penguin)

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