Head cauliflower; cut into flowerets (about 2 cups)
1/2
ts
Onion salt l l/2 teaspoons chopped fresh or l/2 teaspoon dried rosemary leaves, crushed, dried thyme leaves or dried dill weed l/2 cup sour cream
INSTRUCTIONS
Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Heat
oil in 12-inch skillet or Dutch oven until hot. Cook chicken in oil over
medium heat about 15 minutes or until brown on all sides. Drain fat from
skillet if necessary.
Add water and carrots to skillet. Heat to boiling; reduce heat. Cover and
simmer 30 minutes. Add broccoli and cauliflower. Sprinkle with onion salt
and rosemary. Add small amount of water if necessary. Cover and simmer 10
to 20 minutes or until thickest pieces of chicken are done and broccoli is
crisp-tender.
Remove chicken and vegetables to warm platter with slotted spoon; keep
warm. Stir sour cream into skillet heat just until hot. Serve with chicken
and vegetables.
*8 ounces fresh green beans, cut into l-inch pieces (about 1 1/2 Cups), 2
small zucchini, sliced, or 1 1/2 Cups frozen green peas, thawed, can be
substituted for the broccoli. If using green beans, add with the carrots.
Nutrition Information Per Serving
1 serving Percent of US. RDA
Calories 400 Protein 52 Protein 9 34 Vitamin A 100 Carbohydrate,
g 12 Vitamin C
38 Fat, 9 24 Thiamin 12 Cholesterol, mg 105 Riboflavin 20 Sodium, mg
480 Niacin 52 Potassium, mg 540 Calcium 10 Iron 14
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”
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