Recipe - Mothers Creole Chicken

1 lg Hen; boiled and minced
3 tablespoon Oil
2 tablespoon Chopped onion
2 tablespoon Chopped green pepper
3 tablespoon Flour
One fourth teaspoon Salt
One fourth teaspoon Paprika
One fourth teaspoon Pepper
One half cup Tomato sauce
1 cup Chicken broth
1 teaspoon Lemon juice
One half teaspoon Horseradish
One half cup Sauteed mushrooms
One half cup Pimiento
Salt to taste

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 minced 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 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.