| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 1/2 |
c |
Celery,chopped,w/leaves |
| 2 |
c |
Milk |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Marjoram,dried leaf |
| 4 |
|
Idaho potatoes |
| 1/2 |
c |
Onion,chopped |
| 2 |
tb |
Flour |
| 1 |
tb |
Lemon juice |
| 1/4 |
ts |
Pepper |
| 2 1/2 |
c |
Chicken,cooked,cut up |
INSTRUCTIONS
1. Melt butter in a saucepan over low heat.
2. Add onion and celery with leaves; cook until tender.
3. Blend in flour; stir in milk.
4. Cook, stirring constantly, until sauce thickens and comes to a boil.
5. Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and chicken;
remove from heat.
6. Pare potatoes; cut in very thin slices.
7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle
with remaining salt.
8. Pour chicken sauce over potatoes; cover and bake in preheated 425'F.
oven 1 hour, or until potatoes are tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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