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ONE-HOUR PAELLA

ONE-HOUR PAELLA

Ingredients

4 12-Ounces Italian sausage links -- cut into 1" pieces 1 medium onion -- chopped 1 small red bell pepper -- chopped 1 small green bell pepper -- chopped 2 large garlic cloves -- crushed 2 each boneless skinless chicken breast halves -- cut into 1" pieces 1 1/2 cups long-grain rice 2 1/4 cups chicken broth salt pepper -- freshly ground 12 medium prawns -- in shells 2 medium tomatoes, peeled -- quartered, seeded 1 pinch saffron -- ground French bread

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Preparation
 
Saute sausage in heavy Dutch oven over medium-high heat until cooked through, 5-6 minutes. Reduce heat to medium. Add onion, bell peppers and garlic and saute until onion is soft, about 5 minutes. Add chicken and saute until lightly browned, about 6-8 minutes. Add rice and saute until translucsent, about 2 minutes. Add broth. Season with salt and pepper. Bring to boil. Refuce heat to low, cover and simmer until almost all the liquid is absorbed, about 20 minutes.

Stir rice mixture with fork. Add prawns, tomatoes and saffron. Cover and cook until all liquid is absorbed and prawns are pink, about 8-10 minutes. Serve paella with French bread.

POTATO CHIP CHICKEN
Please have an adult help with this recipe! 1. Put potato chips into plastic bag. Close the bag tightly. Use a rolling pin to crush the potato chips. Pour the crumbs into a pie plate. 2. Put butter or margarine into a frying pan; let adult turn burner on low heat. When margarine melts, remove pa (Upload by user)

SCRAMBLED EGGS
Prepare sauce of margarine, 3 cups milk, flour and 1 teaspoon salt. Cook to remove the flour taste; set aside. Mix remaining ingredients with wire whip. Put into pan over hot water and stir until mixture thickens. When eggs are softly set, put into 12 x 20 inch greased stainless pan and blend in (Upload by user)

TERIYAKI CHICKEN WINGS
Use a small saucepan and add all ingredients together. Stir until sugar is dissolved and marinate meat 5-6 hours or overnight. 5-6 hours is a milder flavor; overnight is a stronger flavor. Singe wings if needed, to remove hair. Remove wing tips and discard or save for chicken stock. Divide each (Upload by user)

CHICKEN GRINDERS
Saute chicken and garlic in butter. Add mushrooms and cook through. Toast buns: Or place open, upside down in butter and garlic to toast. Arrange chicken on buns; top with mushrooms and Mozzarella. (Upload by user)

CHICKEN SUPER SUBS
For sandwich spread in small mixing bowl sour cream, onion, mustard, basil, garlic salt. Cover and chill thoroughly. Split French rolls lengthwise, cutting to, but not through, the other side. Scoop out some of center of rolls. Spread both halves of rolls generously with chilled spread mi (Upload by user)