City Chicken

City Chicken

City Chicken

This is a “season-as-you-like” recipe for City Chicken, with which you can’t go wrong.  The amount of meat you wish to prepare and the size of the bowl in which you marinate it, will determine the amount of the other ingredients you’ll need.


City Chicken/Jackie Weston/The Greco Family “Cook”Book

City Chicken

Boneless chicken, veal or pork – Recipe adjusts for quantity desired (see instructions)  

Marinade:    lemon juice


Salt and pepper

Garlic powder


Small wooden sticks for skewering meat

Egg, beaten – Quantity depends on how much meat is being prepared

Bread crumbs

Vegetable oil


Cut bite-sized pieces of chicken, veal or pork.  Place into a bowl.  Pour equal parts of lemon juice and vinegar to cover the meat.  Season to taste with salt, pepper, garlic powderand parsley.  Mix thoroughly.  Cover and marinate for at least 2 hours or overnight.

Place meat on wooden sticks (about 4-5 per stick).  Dip into beaten egg seasoned to taste with salt and pepper.  Dip into bread crumbs to coat.  Fry in oil.  Remove when browned, and place into a baking dish.

Bake 350 F. for 45-60 minutes.  These can be served as an appetizer or as a main dish.

(Recipe for the City Chicken was in The Greco Family “Cooks”Book, Jackie Weston, 1998.)

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Bacon-Pecan Stuffed Mushrooms

Bacon-Pecan Stuffed Mushrooms

Bacon-Pecan Stuffed Mushrooms

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Bacon-Pecan Stuffed Mushrooms Recipe

Bacon-Pecan Stuffed Mushrooms

1 Lb. large fresh mushrooms

4 Tbsp. butter, divided

2 Tbsp. canola oil

¼ tsp. salt

2 Tbsp. finely chopped onions

1 cup soft bread crumbs

6 bacon strips, cooked and crumbled

2 Tbsp. chopped pecans

2 Tbsp. sherry or beef broth

2 Tbsp. sour cream

2 Tbsp. minced chives

Remove mushrooms stems.   In a large skillet, heat 2 tablespoons butter and oil over medium-high heat.  Sauté mushroom caps for 2 minutes on each side; sprinkle with salt.  Remove with a slotted spoon to paper towels.

In the same skillet, sauté onion in remaining butter until tender.  Remove from the heat; stir in the remaining ingredients.

Spoon into mushroom caps.  Place on a broiler pan, broil 5 inches from the heat for 2-3 minutes or until filling is browned.  Serve warm.       12-14 appetizers

(Recipe for Bacon-Pecan Stuffed Mushrooms  was on – 2012)

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