| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | lg | Hen |
| 1 | Green pepper; chopped | |
| 1 | Onion; chopped | |
| 1 | tb | Flour |
| 1 | pk | (large) noodles |
| 1 | cn | Cream of mushroom soup |
| 1 | cn | Pimento; diced |
| 1 | Roll garlic cheese | |
| 1 | Egg; beaten | |
| 3 | tb | Dried milk |
| Salt |
INSTRUCTIONS
Boil & debone hen. Chop into small pieces. Using 2 Tbs chicken fat, cook pepper & onion until tender. Add flour & set aside. Cook noodles in chicken broth until broth is absorbed. Set aside. In another pan combine soup, pimento, cheese & beaten egg. Cook until cheese is melted. Add dry milk & salt. Mix all 3 mixtures together & bake 45 minutes. This may be made ahead of time & frozen. (It's delicious. If chicken is too fat, skim some fat from broth before cooking noodles.) LOTTIE FORREST 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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