Bob's Hair Designs
7966 Dungan Road
Philadelphia, PA  19111
2 1 5 - 3 4 2 - 0 3 0 3
The Following Recipes are Happily
Provided to You with T.L.C.!
Janet's Recipe Corner
Web Designer & Developer:  
Lorraine Fioravanti
lorrainefior@yahoo.com

Don't forget to check out
"Bob's Band" website:

www.thecornerboys.com
                      JANET'S CHICKEN CROQUETTES


 4      CUPS          COOKED CHICKEN, BROKEN INTO PIECES
 1      CUP            CHOPPED CELERY
 1      TBS.            GRATED ONION
 4      TBS.            BUTTER
 4      TBS.            FLOUR
 1      CUP            MILK
 1      TSP.            SALT
   1/4  TSP.           PEPPER
 1                         EGG, BEATEN WITH 1 TBS. MILK
                            FRESH BREAD CRUMBS

SAUTEE ONION AND CELERY IN BUTTER IN SMALL SAUCEPAN UNTIL ONION IS
TRANSPARENT.  BLEND FLOUR. ADD MILK; HEAT, STIRRING CONSTANTLY.  WHEN SLIGHTLY
THICKENED, ADD SALT AND PEPPER.
SIMMER JUST 3 MINUTES.  ADD SAUCE TO CHICKEN AND CHILL.

SHAPE CHICKEN INTO PATTIES.  DIP INTO EGG AND FRESH BREAD CRUMBS.
PLACE CROQUETTES ON PLATE WAX PAPER AND CHILL FOR 3 HOURS.

FRY CROQUETTES IN OIL UNTIL BROWNED ON ALL SIDES.  DRAIN ON PAPER TOWELS.

ENJOY!!
                           CHRIS'S EASY CHICKEN

      4                     CHICKEN BREASTS
   1/4  LB.             SWISS CHEESE
      1  CAN          CREAM OF CHICKEN SOUP
   1/2  CAN          WHITE WINE
      1  CUP           PEPPERIDGE FARM STUFFING MIX
   1/2  STICK       BUTTER


BUTTER 13”X 9” BAKING DISH.
MIX CREAM OF CHICKEN SOUP AND  .  
MIX MELTED BUTTER WITH THE STUFFING MIX.

LAY CHICKEN BREASTS IN BAKING DISH, LAYER CHEESE ON TOP OF
BREASTS ADD THE SOUP &WINE MIXTURE THEN ADD THE STUFFING
MIX ON TOP.

BAKE 325 FOR 1 HOUR.

ENJOY!
                           CHICKEN PICCATA


   1/2  TSP.          SALT
   1/4  TSP.          BLACK PEPPER
 2 1/2  LBS.        THIN CHICKEN CUTLETS, 1/4 INCH THICK
 1      CUP           FLOUR
 3      TBS.          OLIVE OIL
 3      TBS.          BUTTER
 1/2   CUP          DRY WHITE WINE
 2      CUPS        CHICKEN BROTH
                           RIND OF 1 LEMON,
                           SLICED INTO VERY THIN STRIPS
 2      TBS.          CAPERS
 2      TBS.          CHOPPED FLAT LEAF PARSLEY


MIX SALT, PEPPER AND FLOUR.  DREDGE CHICKEN.  HEAT OIL AND BUTTER ADD CHICKEN
SAUTE 3 MINUTES PER SIDE.

REMOVE AND KEEP WARM.

TO SKILLET ADD 2 TBS. FLOUR - COOK 30 SECONDS.  ADD WINE, COOK 30 SECONDS
SCRAPPING PAN.  ADD CHICKEN BROTH, AND LEMON.  BRING TO SIMMER - COOK ABOUT 2
MINUTES OR SLIGHTLY THICKENED.

ADD CHICKEN TO SAUCE SPRINKLE WITH CAPERS.  BRING TO GENTLE SIMMER COVER AND
COOK FOR 5 MINUTES.

PLACE CHICKEN ON PLATTER AND STRAIN SAUCE.

ENJOY!!