| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; cut into small pieces |
| 3 |
tb |
Butter |
|
|
Flour |
| 9 |
lg |
Mushrooms; sliced |
| 2 |
sl |
Onion |
| 2 |
sl |
(large) potato |
| 1 |
pk |
Frozen peas |
| 2 |
sl |
Carrots |
INSTRUCTIONS
Date: Sat, 10 Feb 1996 09:39:20 -0800
From: Gerald Edgerton <jerrye@wizard.com>
Dredge chicken in flour and then brown in butter quickly. Place chicken in
clay pot. In same butter brown the mushrooms and onions. Put in pot. Add
1/4 cup water to skillet to get all dregs from the fried food. Add the
potatoes, peas and carrots. Pour pan dregs over all. Cover tightly. Bake at
400 degrees for 1/2 hour. Turn mess once. Lower heat to 350 degrees and
bake for 45 minutes more. Turn again and serve. Serves 4 to 6.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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