| 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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