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El Grande Borezo Chicken

Submitted by: POOPSIE_PIE

A splendid French dish. My grandfather brought this to the United States back in the early 1900's and has been the dish of choice in many households since.

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Chicken El Dermie Le Hermie

Submitted by: Christopher Bingel

Chicken legs are baked with corn oil spread, garlic salt and pepper. A leggy taste of simplicity!

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No need to turn the oven on with this recipe that a chef gave me years ago. It was a popular item at the restaurant, always requested and it is still my family and friends favorite today! I have added my own special touches to make it even better. This can also be served over rice instead of tortillas.

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Curtido (El Salvadoran Cabbage Salad)

Submitted by: Jenny

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

This El Salvadoran cabbage salad is used as a relish or served with pupusas, which are thick, hand-made tortillas, very common in Latin American cuisine.

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Homemade Chicken Stock

Submitted by: Taste of Home Test Kitchen

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed by our Test Kitchen home economists. To give it even more flavor, they first browned the chicken and sauteed the veggies.

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Chicken Corn Soup I

Submitted by: Teresa

Rivals (a crumb-sized egg noodle) and hard boiled eggs complete this Pennsylvania Dutch recipe for chicken soup with celery and corn fresh off the cob.

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Chicken Noodle Soup

Submitted by: Diane Edgecomb

I like making homemade noodles and I often add carrots, potatoes and corn to this soup. To me, homemade soup means homemade bread, too! Rich soup and fresh bread...what great country food at any time of year.

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