| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Hen; boiled and diced |
| 3 |
tb |
Oil |
| 2 |
tb |
Chopped onion |
| 2 |
tb |
Chopped green pepper |
| 3 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Tomato sauce |
| 1 |
c |
Chicken broth |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Horseradish |
| 1/2 |
c |
Sauteed mushrooms |
| 1/2 |
c |
Pimiento |
|
|
Salt to taste |
INSTRUCTIONS
Saute onion and green pepper in oil until tender. Stir in flour, salt and
paprika. Add tomato sauce and broth, stirring until boiling. Add lemon
juice, horseradish, 2 cups diced hen, mushrooms, pimiento and salt. Serve
on toast or Chinese noodles. Also good as a dip. Note: Worcestershire,
garlic salt, or sherry may be added for extra flavor.
MRS HARRY WOOD (TOOBY)
GREERS FERRY, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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