| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | c | Corn meal |
| 1/2 | ts | Soda |
| 1 | ts | Salt |
| 2 | Eggs | |
| 1 | c | Buttermilk |
| 1 | ts | Baking powder |
| 6 | tb | Fat or lard |
| Slicked cooked chicken; (I chop it up) | ||
| 3 | tb | Minced onions |
| 3 | c | Chicken broth |
| 3 | tb | Minced celery |
| 1/4 | c | Cream |
| 1/2 | c | Butter |
| Salt and pepper to taste | ||
| 5 | tb | Flour |
| 1 | ds | Nutmeg |
INSTRUCTIONS
SAUCE Combine all ingredients except chicken. Pour into a well-greased pan and bake in 350 degrees oven for 25 minutes. Cut in squares and split. Place slices of chicken on bread and serve hot with sauce. SAUCE: To make sauce, saute onion and celery in butter. Stir in 5 tablespoons flour until blended. Add chicken broth. Cook (stirring constantly) until thick. Add cream and season to taste with salt, pepper and a dash of nutmeg. Note: I sometimes use a cornbread mix rather than use the recipe. I also use the sauce recipe as a guide but will vary the amount of broth, etc. according to what I have on hand. For example, I always use less butter than the recipe calls for. Posted to TNT - Prodigy's Recipe Exchange Newsletter by g.barham@juno.com (Gina J. Barham) on Dec 28, 1997
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