| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Frying chicken |
| 1 |
md |
Onion, minced |
| 3 |
tb |
Butter; melted |
| 3 |
c |
Cabbage; shredded |
| 1 |
ts |
Salt |
| 1 |
c |
Rice; cooked |
| 1 |
cn |
Cream of tomato soup; undiluted |
| 1 |
c |
Dry breadcrumbs |
INSTRUCTIONS
Cut chicken in quarters. Simmer onion in the melted butter for 5
minutes. Add cabbage and simmer 10 minutes longer. Add salt, rice and
undiluted soup, stirring as it heats. Have ready four pieces of aluminum
foil, 12 x 12 inches. Lightly oil one side and place a chicken quarter in
the center of the oiled side. Spoon rice and cabbage mixture evenly over
the chicken; spread crumbs evenly over each top. Fold foil over and seal
each package. Place on a baking pan and bake at 450 F for about 35
minutes. Tear foil to expose crumbs and bake 15 minutes longer, or until
browned.
Serve at once.
From - THE LADIES AID COOKBOOK by Beatrice Vaughan. Pub by The Stephen
Greene Press, Brattleboro, Vermont. 1971
Shared by Robert Rostrup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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