| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Main dish, Londontowne |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts |
| 1/4 |
lb |
Chipped beef |
| 1 |
cn |
Cream of mushroon soup |
| 1/2 |
c |
Sour cream |
| 3 |
tb |
Bacon, chopped |
|
|
Paprika |
INSTRUCTIONS
Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking
dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup
and sour cream and spread over top. Dot with bacon and sprinkle with
paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours.
Mrs. Bernard Mahon
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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