Recipe - Chicken Casserole Lone Star

2 Chickensbreasts, thighs, &
Drumsticks from both
Flour, salt, & pepper mixed
Ginger to taste
6 Carrots, peeled & quartered
4 tablespoon Margarine
2 tablespoon Flour
1 cup Water
1 cn (103/4) beef bouillon
1 tablespoon Catsup
1 tablespoon Worscestershire sauce
2 Bay leaves
6 Small, peeled onions
6 Potatoes, peeled & quartered
8 ounce Mushrooms, sauteed
1 (8 oz) can english peas

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
Posted to EATL Digest 11 November 96

Date: Tue, 12 Nov 1996 13:33:12 0500

From: Eileen & Bob Holze beck4@ASAN.COM