Chicken with Olives and Capers

2lb cooked chicken pieces                          2 1/2 tbsp capers
1/4 cup plain flour                                       4 tsp caper liquid
1 tsp salt                                                   2 1/2 tbsp water
1/4 tsp pepper                                            2 1/2 tbsp chopped parsley
2 cloves garlic, crushed                               2 1/2 tbsp chopped chives
1/2 cup sliced stuffed olives

1. Toss chicken pieces in flour seasoned with salt and pepper.
2. Melt the butter in large frypan and brown the chicken pieces on all sides.
3. Mix together the remaining ingredients and pour over chicken. Cover and cook for 10 min.

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Bacon Fried Chicken

1 leftover chicken, cut up
1/4 cup plain flour
1 tsp salt
1/4 tsp pepper
1/2 lb bacon

1. Toss the chicken pieces in flour seasoned with salt/pepper.
2. Cut bacon into small bits and put on bottom of large frypan.
3. Place chicken pieces on top of bacon and cook, uncovered, over a low heat for about 20 min or until chicken is heated through. Turn chicken often.

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Indonesian Fried Chicken

1 tsp vinegar
1 clove crushed garlic
1/4 tsp pepper
1 cup water
3lb cooked chicken pieces
oil for deep frying

1. Mix together vinegar, garlic, pepper and water.
2. Marinate the chicken for 1 hr.
3. Drain and dry chicken pieces.
4. Deep fry in hot oil until golden brown. 

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Easy Chicken Curry Soup

2 cans cream of chicken soup
2 cups of milk
2 1/2 tbsp chopped chives
2 tsp curry powder
paprika
slivered lemon rind
1 hard boiled egg

1. Mix together the soup and milk until well blended.
2. Add the chopped chives and curry powder.
3. Chill for several hours and serve garnished with paprika, lemon rind and egg.
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Clam and Chicken Spread

6 oz minced clams
1 cup minced cooked chicken
1/4 lb cream cheese
1 1/2 tbsp chopped onion
1 1/2 tbsp mayonnaise
salt and pepper
toast strips
chopped parsley

1. Drain clams but save liquid.
2. Mix clams in with chicken and cream cheese. Add enough clam liquid to make it spreadable.
3. Mix in onion, mayo, salt and pepper to taste.
4. Serve with toast strips and garnish with chopped parsley.

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Chicken Pancakes

1 cup plain flour                            2 cups milk
1/4 tsp salt                                   3 egg yolks
1 egg                                           grated rind of 1/2 lemon
1 1/4 cup milk                               2 tbsp lemon juice
                                                    3 tbsp chopped parsley
                                                    1 tsp salt
Filling:                                           1/2 teaspoon pepper
1/2 lb cooked chicken                   
3 tbsp butter                               
1/2 cup plain flour                        

1. Sift together flour and salt. Add egg and milk and beat until smooth.
2. Melt some butter in a frypan and pour in enough batter to cover bottom. Cook until bubbles burst. Turn over and cook on other side. Repeat until all batter is used.
3. Chop chicken.
4. Make white sauce by melting the butter in a saucepan, adding the flour and gradually stirring in the milk. Cool slightly and mix in the egg yolks.
5. Add the lemon rind, lemon juice, parsley, salt and pepper.
6. Mix half the sauce with the chopped chicken.
7. Put some chicken mixture on each of the pancakes and roll up.
8. Place in a buttered baking dish. Pour remaining sauce over pancakes.
9. Bake in 400 degree (F) oven for about ten minutes or until pancakes are heated through.

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