| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Casseroles, Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
|
Chickens–breasts, thighs, & Drumsticks from both |
|
|
Flour, salt, & pepper mixed |
|
|
Ginger to taste |
| 6 |
|
Carrots, peeled & quartered |
| 4 |
tb |
Margarine |
| 2 |
tb |
Flour |
| 1 |
c |
Water |
| 1 |
cn |
(10-3/4) beef bouillon |
| 1 |
tb |
Catsup |
| 1 |
tb |
Worscestershire sauce |
| 2 |
|
Bay leaves |
| 6 |
|
Small, peeled onions |
| 6 |
|
Potatoes, peeled & quartered |
| 8 |
oz |
Mushrooms, sauteed |
| 1 |
|
(8 oz) can english peas |
INSTRUCTIONS
Mix flour, salt, pepper and ginger and dredge chicken pieces in the
seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons
of melted margarine. Remove pieces when brown and save the drippings. Put
chicken pieces in a large casserole.
Add flour to the drippings, making a paste. Stir in water, beef bouillon,
catsup, Worcestershire sauce, bay leaves and whole onions. Pour over
chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots,
and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer.
SERVES 6
SOURCE: Lone Star Legacy
Posted to EAT-L Digest 11 November 96
Date: Tue, 12 Nov 1996 13:33:12 -0500
From: Eileen & Bob Holze <beck4@ASAN.COM>
A Message from our Provider:
“You’ve achieved nothing until you find God”