| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | English | Poultry | 4 | Servings |
INGREDIENTS
| 3/4 | c | Chopped celery |
| 1/2 | c | Chopped onion |
| 1/2 | c | Butter or margarine |
| 3 | tb | Flour |
| 1 1/2 | c | Chicken broth |
| 4 | c | Cooked chicken; cut up |
| 1 | cn | (small) English peas |
| 1 | Jar (small) pimento | |
| 1 | cn | (small) mushrooms; chopped |
| 1 | cn | Cream of chicken soup |
| 1/2 | ts | MSG (monosodium glutamate) |
| Salt | ||
| Pepper |
INSTRUCTIONS
Sauce celery & onion in butter until tender. Add flour & mix well. Add chicken broth as needed to make a thick sauce. Add last 6 ingredients with the salt & pepper & stir over low heat until heated through. This may be served over toast or party shells. Yields 4-6 servings. ANITA BRANDON From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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