Recipe - Dixieland Chicken Shortcake

6 tablespoon Butter
One half cup Flour
1 teaspoon Salt
2 cup Chicken stock or broth
1 cup Milk
Diced or cut up meat from 1
chicken or turkey; (use
your own idea how much this
is)
3 tablespoon Chopped onion
2 tablespoon Chopped green pepper
1 tablespoon Melted butter
1 small Can drained mushrooms
3 tablespoon Chopped pimiento

This one is another from the northern small town of Pepin, Wisconsin church
cookbook. Strange that it is called "Dixieland" when the lady who gave the
recipe probably never left the northern area. Nadia in Texas

Melt butter, add flour, add broth and cook gently until it begins to
thicken; then add milk and cook, stirring constantly. Saute' mushrooms,
onion and green peppers in melted butter. Add cut up chicken and sauteed
vegetables and pimiento to gravy and heat thoroughly. Serve over hot split
cornbread squares or baking powder biscuits.

(Mrs. Herbert Brunkowfrom Pepin Methodist Church)

Posted to recipeludigest Volume 01 Number 360 by ncanty@juno.com (Nadia I
Canty) on Dec 11, 1997