| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Casseroles, Poultry, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken pieces |
| 1/2 |
c |
Flour |
| 2 |
ts |
Salt |
| 1/4 |
c |
Oil |
|
md |
Onion — sliced |
| 1/4 |
c |
Chopped green |
|
|
Pepper—optional |
| 1 |
c |
Catsup |
| 1 |
c |
Water |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Brown sugar |
| 1/8 |
ts |
Pepper |
| 10 |
oz |
Frozen corn kernels — |
|
|
Optional |
INSTRUCTIONS
Mix flour and salt. Heat oil in skillet, dip meat in flour, fry til golden.
Remove to 2 1/2 quart casserole. Pour off all but 1 tb. oil, from the
skillet, saute onion til tender. Add next 7 ingred. Pour over the meat
cover and chill at least 2 hours. Bake at 350 for 1 hour 10 mins, covered.
Add corn, bake for 25 mins covered.
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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