| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Poultry, Casseroles |
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 |
|
(10-3/4) can 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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